Carolyn Tillie

It's not just for breakfast anymore....

Stuart, thank you so much for joining us. I work at a Napa-area winery that is making cabs intended for long-term cellaring. The biggest debate I have heard regarding the Stelvin is that there is not enough history in the Stelvin to really guage how it will be for wines that should be stored for twenty or thirdty years. While I can see the benefits of the Stelvin for short-term wines (Sauvignon Blanc, etc.), how do you think the Stelvin will work in the long run? Do you think there will be enough aging potential for cabs using the Stelvin?

Distributors are only licensed to sell to other people (stores/restaurants) with licenses, not to the general public. Keep hounding on your local store to get it for you -- it is probably your only way if you haven't found it elsewhere on the 'net.

Wow, I never thought of that kind of price range--what do ordinary holiday baked goods--things like Apple Pies and Mince Pies--go for in your neighborhood? Around here, at the high-price bakery they are $11 and $14 respectively. I was thinking of starting small-time into it for the holidays this year offering some things to a local coffee shop/bakery outlet(meaning they don't have an onsite baker, but might buy my stuff or let me finish the baking there). It could make a little pocket money for me, eh? ← Here in Napa, I like the baked goods at Sweetie Pies. While I think they use way too much fondant on their cakes, their simple baked goods and pastries are exceptional. They are the ones that had the Buche that I saw last year. This year, according to their website, holiday pies are $23.50. Funny that I am looking at their Buche picture from last year, and it isn't nearly as pretty as the ones here in this thread!!! Now Bouchon bakery in Yountville is quite unsurpassed in quality -- but they don't do traditional cakes. I just called them and they are going to start making larger holiday pies and Buche this year (versus their normally, small tartlets) -- about $22.00 for a pie and $35.00 for a 6" Buche.

Yo Sushi in Fairfield -- tends to average out to $10.00 a person when all is said and done.

Adam, this is completely brilliant -- I hadn't done any Medieval cooking for almost ten years and I forgot how bizarre it all looked. Makes me want to crack out my old books and make some leche lumbarde (if THAT is even correct in my memory....)

Totally agree -- AFTER the pressure. Depending on how deep the wound is, usually you have to wait at least a minute to get the slices to be cleaned and re-adhered to one another. Then use Super Glue. Seriously.

Last year the 6" were between $25 and $40 and the 12" were $50 to $75 (depending on which bakery I saw them at here in Napa).

When I was working in Los Angeles, I had the absolute delight of being invited to a private luncheon at Beckmen's home in Los Olivos. We had done a full tasting of all their offerings at the time (2002) and then a lovely paired luncheon in their home. Here are my notes from that adventure: 2000 Marsanne ~ Initial smell of muscat with peach and tropical tones. The first taste was tangy but softened to a light fruit. Believed to turn honey and/or nutty over age. 2000 Sauvignon Blanc ~ Diverse smell - citrus and apricot. Not the grassy smell I am used to with some SB''s. Clear, crisp on the tongue. 2000 Chardonnay ~ Full tasting with soft, tropical tones. Smells of butterscotch. Crisp but mellow. Light for a Chard. Hint of coconut. 2000 Grenache Rosé ~ Light, fluorescent salmon in color. Smelled of cotton candy. Tasted big and round, full of creamy texture. Finished dry. 2000 Grenach Purisima Mountain ~ Color of a Pyrope Garnet. Smelled of a light candy but tasted dry, berry/jammy with a chocolate finish. 1999 Cuvee le Bec ~ Blend: 53% Grenache, 22% Mourvedre, 25% Syrah. Aromatic upfront but hits the mouth with acid. Dry and tannic but ripens and ends fruity. Recommend age to soften. 1999 Purisima Mountain Syrah ~ Very dark burgundy in color. Smelled a bit of burnt wood. Deep, soft, round, and silky. 1999 Cabernet Sauvignon ~ Dark, rich color and structure. Smells of herbs and cassis. The stand-out of the tasting with a longer finish. 1999 Atelier ~ Blend: 63% CabFranc, 37% Merlot. Amazing California Bordeaux grape that hits the nose with chili pepper. Very spicy smell and hits the tongue with sharp chilis. Slightly cloudy in color. I just kept writing, "chilis, chilis, chilis."

If the Vintner's Reserve, it was a $25 bottle back then (give or take). Drink soon.

Chocolate Covered Ants Kinda like choc-covered raisins....

How do! I had to chuckle when I read your initial GofP report -- right when I got the job, I hosted a tasting of 1990 wines that your 'left coast' reporter Alan attended. To congratulate me on my new job, someone brought a newer Ladera wine to the tasting and I really coaxed Alan to try and come up and visit me on the Mountain but it never happened. I think he's been travelling (Yosemite or something?) for quite some time... Check out my wine blog -- yep, it is THOSE Ladera vines I've been blogging! Thanks for the great report... it is nice to come from someone else via coincidence! Cheers!

Fantastic! What an endeavor to not only take the pictures, but obviously take notes to be able to recount to us what you ate and where! Congratulations and thank you! Now I really want some authentic BBQ!

We can assume he also had access to Kit Kat Bars as well as other less refined treats, but his current tastes have also been honed by the skills and tastes needed to have been the pastry chef at two Michelin three star restaurants as well as as two NY Times four star restaurants in NYC. Then again the most memorable dessert of his I ever had was a tarte with ice cream and used pears, figs and armagnac --no chocolate. ← Bear in mind, also, that Kit Kat bars in Europe taste remarkably different than they do here -- I often buy them from British import shops just because they are different (same as Mars bars which are also exported).

There is also the fact that copperware, unlike aluminum or other metal pots, need to be lined with tin. You could not actually hammer out your own pot and use it as it would be toxic. When I was starting out as a metalsmith (it is what my Master's degree is in), we were taught in copper because it IS so soft and malleable and easy to learn on. But none of those items are food safe without being plated in tin or sterling silver.

Methinks you don't understand California very well -- these little towns with 12,000 people is where these cows are being raised so these folks have better access to the carcasses than any of us that have to wait for them to be shipped. It is the Alice Waters' philosophy of acquiring your products where they are produced -- not waiting for them to be shipped *somewhere.* While I have not had Jocko's, I have had meat prepared where it is a raised and there is a remarkable difference.

I would recommend not doing that in that you will not get the proper flavor and richness from the aromatics and spirits. It needs to simmer together for a certain amount of time to develop a good flavor and consistency. ← Completely agree -- in the past, I have made (and have on the stove right now), 20 quarts of stock. From that, I could separate it into four parts to make four different sauces, Sauce Espagnole, Sauce Robert, Sauce Perigueux, and Demi Glace.

For the quintessential OLD Hollywood experience, go to Musso & Frank's on Hollywood Boulevard. I have never been there and not seen a star or two. A martini and a steak with Caesar salad are "the usual" for standards - no foo-foo California cuisine, here -- just great, basic, CLASSIC food in a not-to-be-missed setting. Similarly, I second Les Frere Taix. I think it is now just known as Taix French Resaturant. French food the way it was made here in America in the '70s. 1911 Sunset Boulevard and has been around since the 1920s. To some extent good Haute Cuisine can be found all over but there is much to be said for "the Hollywood experience" of the days of old. Also, since you will be in Orange County, Japanese food is a MUST. It has been too long since I've eaten around there, otherwise I'd make the recommendation.

Aww, cum'on, Carolyn! What's wrong with a little bretty aroma in the tasting room?! ← Ya'know that's kinda funny -- because Shawn and I LIKE bretty wines... my boss doesn't want folks to taste his very first attempt at a wine (a '98) because it is "turning bretty" which I think is quite lovely. It is not, however, in the style that is currently representing the company so I can understand he doesn't want folks to think it is what the current vintages will age into.

The worst I've seen (but thank GOD didn't happen where I was working): a couple proceeds to place their darling little tyke on the tasting counter and CHANGE HIS FILTHY DIAPERS! To their credit, the guys pouring behind the counter very quickly convinced the folks that there was a restroom close by they could use for this act, but the permeating odor completely ruined the tasting for everyone else in the room.

In this morning's Maine Today.com What's a pancake fiend like me supposed to do?

Okay, now tell us the vintner -- as opposed to cooking with it, the bottle might be an exceptional drinking bottle ('97 was an exceptional year in Napa and Sonoma)! If so, cooking with it would hardly be the best thing for it.

??? ← Yeah, my eyebrown went up as well... Phatlouie07, are you telling us you have a OPENED bottle? And if so, how long has been open (not from 1997, I hope!)...

Ever try to shove a 60 quart stock pot into an oven? Ever try to shove 60 quarts worth of stock into a crock pot? That idea doesn't fly for me only because I make so much damned stock at one time -- they don't make crock pots that big!

Demi glace is NOT just ultra-reduced stock. As deltadoc indicated, it is concentrated by the act of the stock being added to additional mire poix and re-reduced.