Carolyn Tillie

I adore the Hotel Monaco - not for the restaurant in the back (which apparently is going through yet another Chef change, as they asked me to return at the August when a new menu will apparently be in place), but for the front Cafe and ample oysters. They have a stunning seafood bar and there is nothing like sitting in the Art Nouveau cafe with a platter of raw shellfish a great glass of Chablis. Walking distance is really vast - you are close to the new Westfield Center (many people like Out The Door, the smaller version of The Slanted Door). There is also Beldon Place for a whole alleyway of French and Spanish restaurants. Hope that helps!

It is mostly over-priced, used goods. There is not much I have ever found there that wasn't available online and cheaper. I recently stopped by to buy baguette baking molds and they were $10 more than Amazon...

There was a recent article in 7x7 magazine (here in San Francisco) that she is running her own restaurant consulting firm. Don't know who her clients are, but with her history, she's probably got several...

Many, many years ago, I briefly belonged to the SCA. While I never got that involved, I did remain on an e-mail list of Medieval foodies who easily are some of the most well-educated, self-taught food historians. The following is what appeared on the chat-list this morning and I thought I would share. All I can tell you is that the Kingdom of Ansteorra is somewhere in Texas...

No matter how hard it seems, immediately put aside 10% of your income for the inevitable rainy day.

The immediate reaction is, "Why not just drink gin?" Seriously...

When I lived in Napa, my favorite consistent restaurant was Pilar. My unabashed admiration for David Haskell's ability to pair wine is no secret and I have learned that Pilar and Didier will be cooking a one-night stint at Bin 8945 at the end of this month. I am seriously thinking of flying down for this singularly momentous event.

Simple. For that era, no woman would have been ALLOWED in a kitchen, let alone a chef-de-cuisine.

My stand-by favorite: Roasted Garlic Mushrooms Sundried Tomatoes Spinach Basil Feta Cheese Parmesan Artichoke Hearts More Mushrooms

You are not far from Sonoma Square which has the following (in order of my preference): The General's Daughter La Salette The Girl and the Fig Cafe La Haye Della Santina I know there is a new restaurant where Sonoma Saveurs used to be, but I have not dined there since the change over.

During the late 70s, I did this horrific vegetarian thing which lasted two to three years. But back then, there was little or no fake meat or soy-versions of anything (which might be a good thing!). However, walnuts were frequently the "meat" of choice in both loaves and sauces. I recall making a version of an Italian meat sauce where chopped walnuts were sauteed with diced onions to give it the texture of ground beef before adding the tomato sauce for pasta. To this day, I can't really abide walnuts in sweet confections as I just get an overwhelming taste of the memory of pretty horrible make-shift, vegetarian pasta sauce. I just use pecans...

Obviously that is a state-specific question. In California, liquor licenses alone sell on the open for upwards of $80k. The transfer process is that the new applicants have to apply, a sign is placed on the restaurant's window for 30 days, and a thorough background check is done on all the major players in the business (owners as well as investors, depending on the percentage invested). The interruption in service would only happen if the new owners take possession of and start running the business without the ABC having approved the liquor license transfer, but usually the escrows coincide and it is rarely an issue unless there are back-ground problems with one of the principals.

I have noticed when I make a high sugar ice cream that it doesn't get as hard. I would guess that since you didn't "dilute" the custard enough with milk that the sugar content was too high to allow it to freeze hard. Just a guess. ← Seems reasonable! Thanks...

Well, my next step will be to make a recipe from the Kitchen Aid booklet -- probably some basic like their vanilla which uses 8 egg yolks to Lebovitz's 5. Yes, the cannister was in the coldest of my two freezers.

Thanks to the Bean Man for chiming in! Lucky Girl, trust him -- this man knows his beans...

Okay, so to compensate for the fact that I f****ked up in not reading the recipe well -- I DID start with milk in the bowl. When, in the flurry of trying to keep my caramel from burning I didn't see to add the second cup of milk to the heated custard, I DID splash in some extra milk (about 1/2 cup worth) to compensate. Would that variation have kept my ice cream from hardening? I mean, I churned for almost an hour and it never changed an iota. The Kitchen Aid book said it would almost double in volume and I can't help but think that even a variation of 1/2 cup of milk or so wouldn't have at least given me something of a soft-serve?

Who knew???? Brilliant report - thanks!

Our beloved Rancho Gordo specializes in discovering long-lost New World beans; many rare and wonderful varieties. Gigantes, or yigandes, are Greek beans so they will be significantly harder to obtain in the states. I think Gordo's Marrow beans might be a good substitute for flavor as they are rich and creamy. If you just want size, both his Scarlet Runner and Christmas Lima beans are pretty substantive.

Okay, I'm not doing so well. I tried the Salted Caramel from Lebovitz's site. For starters, I am confused as to why he calls for 2 cups of milk, yet Instruction #4 says pour in 1 cup of milk. What happens to the other cup of milk? Secondly, I am using a Kitchen Aid. I followed the recipe to the letter (using only one cup of milk), and the custard NEVER hardened. At all. It is still just as syrupy as when I started. The ice cream bowl has been in freezer since I purchased it a month ago. The custard was refrigerated for 12 hours. Any clue?

This is a direct Thomas Keller influence. He discusses this technique at some length in either TFL or Bouchon Cookbook. Sorry but I can't remember which exactly. As was stated above, keeps surface moiste but allows some liquid to reduce out. ← Indeed. Article here in the SFChronicle.

Yes, but putting them all through the dishwasher was one of my favorite images!

Freezing the blade also helps -- just like grinding instructions; put everything in the freezer before processing. Jaz, do you have a KitchenAid? Their grinder attachment is pretty inexpensive and what I use to grind meat now.

I'm kicking myself that I didn't get young nuts in time this year -- probably too late but I might check around, just to make sure. I have two bottles left of last year's wine and as Lucy indicated, if you have the patience to age some, a year or two later it makes

I wrote a letter to Lu Biscuits. I was desperately in love with their Pim's Pear cookie which seems to have been discontinued in the states (although at the time it was still available in Canada). I got sent a handful of gift-certificates for some of their products but no acknowledgment of my loss. Perusing their website now, it seems that America has been given a Pim's Chocolate Mousse and Canada has been given a Pim's Cherry (both still have orange and raspberry). No more pear....

I had lunch with my sister this afternoon and much to my surprise, she announces in the fabric store, "Oh, I have a present for you..." She proceeds to whip out from her over-sized purse a small square box with a hot pink circle on the top. Patent-pending, I have been given what looks to be the coolest new kitchen gadget I have ever seen: Heat Resistant Silicone Food Trussing Implements. I have no idea where she bought them, but I found their website here. I'll be trying them out this weekend but I had to share!