Carolyn Tillie

I had completely forgotten 'bout this thread! I continue to be amazed and never thanks Badthings for that amazing bit of research. Contrary to how my first post sounded, I do occasionally buy frozen vegetables (frozen baby onions for stews are way easier than trying to blanch and peel several dozen of them fresh!), but I was terribly curious about the actual science of it. Seems as though some vegetables fare well going through the frozen process while others do not - that is pretty obvious. But I really do appreciate all the input here!

I went antique-ing in Petaluma last weekend -- being cold and rainy, we opted to dine at a Brit/Irish Pub called Findlays or something... Shawn sufficed with a burger to go with his Guinness while we shared a Mushroom soup that was unexceptional. I had half an order of Fish and Chips and was disturbed that not only were the chips laden with ground pepper, so was the cole slaw! We will be heading back their often as their antique stores have pretty fabulous bargains and we love the used section of Copperfields books, so I'll be looking forward to providing more dining reports.

Any special cuisine that you are looking for? One thing that absolutely cannot be beat is Japanese Food. For high-end, consider Matsuhisa and for downright authentic, almost any restaurant in the city of Gardena (my favorites include Shin-Sen-Gumi and Nari Sushi). It is interesting that LA restaurants have different ethnic restaurants than will be found in San Francisco -- there are more differing Middle Eastern cuisines and the Fairfax distric has somewhere in the neighborhood of eight Ethiopian restaurants. The smaller Asian countries are well represented and I'm sure Jschyun will pipe in with her favorite Korean, Vietnamese, and Thai restaurants. For classic California Cuisine, the recommendation will be endless. Some standout restaurants in LA include Water Grill in downtown for outstanding seafood, Joe's in Venice for great CalCuisine, and Josie for probably the best meal in town, hands-down. A good burger? Fat Burger. Period ("Fat on the Char" is how it must be ordered.) To-die-for onion rings. Does this help?

Oh, Kris, you wicked, wicked woman! Now I want Okonomiyaki! I sadly missed the communal Okonomiyaki Day back in October due to my Mother's passing -- I had been saving up some of the batter to make for her and was sad she never got to taste mine, passing away the day before we eG'ers were to cook our's...

Welcome, Chefzadi. Yes, Julia -- see picture on left (she's on the right, however...) I use her recipe and often make up my own; sometimes more bacon and I'll add mushrooms, philistine that I am...

I'm two for two -- in that I haven't been able to locate the last two we've been tasting (or, NOT tasting, in my case!)

Amen, brother... I finished a bottle of Niepoort 10 Year Tawney last night with an English Stilton. In fact, it was dinner...

The house where I sleep is in Napa. My heart is in Sonoma. Shawn and I frequently talk about how much we enjoy Sonoma and would prefer to live near the square, where we could walk to get groceries, great cheese, see a movie, or hang with the locals (but my commute would suck!). Their farmer's market is a far cry from St. Helena's as far as the quantity of actual ingredients, but the down-home feel, entertainment, and 'scene' is incomparable. There is often live entertainment and folks who just come to hang out. Sonoma is laid back and fun. Napa is snooty.

If you are looking for RGordo Beans in BULK, a new little shop has opened in Sonoma called Nonna's -- it is basically on the corner of Eighth Street and Napa Road, way off the beat-n-track. Nonna's is like a mini-D&D with a small selection of wine, a freezer case with interesting goodies, butter from Ireland and Greece, and choice locally-produced items like oils, condiments, etc. There is also a selection of pre-prepared items and the last night I was in there, they had completely sold out of Osso Buco. While they have a small cheese selection, driving down Napa Road a short distance is preferable as Ditty Vella is hands-down the BEST Fromagerie in town (Cheesemaker's Daughter -- guess what? She is the DAUGHTER of the guy who owns the Vella Cheese Company!!!). She is knowledgeable, friendly, and more than happy to provide tastes. I also prefer Sonoma Market to any grocery store in Napa. Their vegetables, meats, olive bar, and bread selections are far superior to Vallergas (which I only go to in emergencies and can tell you some awful horror stories!). For fish, in Napa, there is a lovely shop called Osprey Fish Market 1014 Wine Country Ave, Napa, 94558 - (707) 252-9120. Perfect for fresh fish. Restaurant-wise, I'll add Pilar's at 807 Main Street, Napa, 707-242-4474. Bounty Hunter is a beyond a joke -- pulled pork sandwiches on hideous cheep sponge hamburger buns? Grilled cheese on white bread for $7.00? Melkor, the locals aren't eating there -- it is tourists only, I think, which is sad because they do have a nice wine selection (except for the stuff on the wall which gets DIRECT SUNLIGHT). Oh wait, all of their wine is on that wall!

Methinks there is gonna be a lotta dead people very soon... I haven't had a chance to get back to this thread in a bit and I have been enjoying it immensely! My turn to play... 1. Which is more important to you in wine? (b) secondary elements 2. Which rules? (a) nose (b) palate Really tough call -- when I've got a cold and can't smell diddly, the doesn't taste. So I guess I gotta say: A 3. Choose one... (b) Bordeaux 4. My attitude to new oak is... C) A few people know how to use it right...but it should only appear in limited cases 5. Which is more critical to balance and development (and I know they're both important, but play along and choose one)? (b) Acid 6. You can only have one of the following. You choose: (b) Lytton Springs 7. At what price point does a wine need to be able to age (improve with, not just hold) to earn your interest and dollar? (Please exclude wines like Condrieu, which obviously just don't fit the question.) (e) Really don't care if it's nice and tasty now 8. Super Tuscans are: (a) Excellent...please send me some

I knew eG wouldn't let me down! Over the next few weeks, I'll be making all of the recipes posted here and reporting back, with pictures!

HAGGIS!

I'm bumping this because I initially posted it in the Cooking Forum and asked to have it moved to the Pastry Forum. Isn't there anyone out there with a recipe for me to try???

I just got this e-mail:

Ooooo.... which one???

Inspired by the Cake for Dessert thread, I've been thinking about a specific cake I'm craving... I want a spice cake. Not just any spice cake. I want a light, delicate sponge that can stand up on its own. No frosting on this cake, although a light (VERY light) glaze might be acceptable. No crumble topping. And no nuts. I don't want a tea cake. I've made those and while I like them, I find them a bit too heavy. Tea cakes are fine for breakfast, lightly toasted with butter. This is a cake to be served with tea which is why I don't want a heavy frosting to over sweeten the delicacy of the spice. It is rich and moist. It is the sort of cake that Helena Bonham Carter eats in Howards End. She cuts a chunk and starts eating while her brother digs into the scones. Who can help?

Nah -- nothing good to eat here. Bring some pralines and Cafe Du Monde and rough it out!

Anyone can go -- you kinda have to make up a food-related company that you work for (you are consultant or something!). The biggest draw back is that it is expensive to attend...

Chilled lettuce soup. Tomato concasse. Bacon sorbet. Served in a molded white bread cup. Ultimate deconstructionist.

Jim, I think that was very well said -- I hope you didn't think you were being bashed upon. Working on Howell Mountain, I am just beginning to realize how jaded I am becoming towards mountain fruit. I finished writing up a review of 16 wines for the Gang of Pour site last night and going through my notes, it was stunning to me that all the stand-out wines ended up being from mountain vineyards. I just beginning to learn to detect the differences between valley floor fruit and mountain fruit. I can practically detect a Stags Leap district wine from there mere dirt sensation I get on my tongue so I am beginning to appreciate your feelings towards terroir. I have really been appreciating this discussion.

← West Coast palate?? Jim ← Well..... yeah!?!?! and your point is?

Paul Giamatti was on The Daily Show with Jon Stewart. He is shocked how well the movie is doing. He knew nothing about wine when he did the film. It was hilarious to watch. Giamatti is self-debasing which Stewart fed right into and vice versa. Then they brown-nosed each other. Quite enjoyable.

Well, folks we are now confirmed for the 15th. I've heard from everybody 'cept Walt so I'm keeping my fingers crossed that he and April are okay for that night!

A guess there are a lot crass folks here on the Gullet...

Rebel Rose posted in the Manresa thread: I would love to expand upon this. Mary, could you start and let us know what you think the differences are betwixt the two coasts? I'm also curious where you perceived a belief that California wines are out of balance.