Carolyn Tillie

With respect... YOU SUCK! Occasionally, yes. But mostly I lick!

You people, really! This is rapidly becoming the icebox Iditarod of polar popsicle envy! The Glacial Gourmet And your point is???? <tongue out for licking!>

No, but you've got Luigi's Italian Ice... The closest thing I can get are those Dole fruit pop things and it doesn't even come close.

I'll show you mine if you show me yours. Here you go.... a whole freezer devoted to ice cream (and a bit of ice): Now you have to show me yours! p.s. - Please note the WHOLE BOX of It's-It!!!

Here's the places from which we see visitors: Cottage Grove Inn - 1711 Lincoln, Calistoga - $225 a night, 17-room inn. Milliken Creek Inn - 1815 Silverado Trail, Napa - $325 a night, 12-room inn. Silverado Resort - 1600 Atlas Peak Rd, Napa - $290 a night Oak Knoll Inn - 2000 E. Oak Knoll Ave, Napa - $225 a night, 4-room inn. Auberge du Soleil - 180 Rutherford Hill Rd, Rutherford - $400+ a night Meadowood - Meadowood Lane, St. Helena - $350 a night Inn at Southbridge - 1020 Main St., St. Helena - $235 a night, 20-room inn Villagio Inn and Spa - 6481 Washington St., Yountville - $210 a night, 112-room inn Hope that helps!

I would say that the downside of the Calistoga recommendations is that next month it will be July. July, August, and September in Calistoga are at least 10 degrees hotter than the rest of the valley (for some odd reason). If it is 90 in Napa, it is 100 in Calistoga. If it is 100 in Napa, well.... you get the idea.

I'm just beginning to learn about Spanish wines. A little over eight years ago, Jeff & Jim Bundschu went to Spain. Becoming very enamored with the Tempranillo grape, they arranged to have some cuttings brought back. At that time (I believe), there was only one or two California wineries growing the Tempranillo grape. Gundlach-Bundschu is now offering its third or fourth bottling of both a straight, 100% Tempranillo and a Tempranillo Rosé. Now there are more than ten wineries in California utilizing the Tempranillo grape and the Spanish are having a bit more influence in the California industry.

You may want to read through this thread: Napa Valley Lodgings. Also, I have just finished building an Excel spreadsheet of Inns and B&Bs. If you want to PM me your e-mail address, I'll send it to you. It doesn't tell you anything more than their address, the minimum room cost, and the number of rooms at the establishment. (I am working on building a list of Concierge in the valley -- this is the start of that project).

Being an obsessive Saveur collector, I was able to locate the issue you referred to (July/Aug, 2001, page 29). It is funny that in the article, they use and refer to avocado (which I don't recall while in Baja, and MAY be offered seasonally and not all the time). Like I remember, Saveur states the accoutrements are on the side: The "crema" is how remember it: A mixture of mayo and milk, which makes it pourable. Entirely probable that my tomato-phobic self blanked out the availability of tomatoes.

I'm standing so far away from the vine so that I can get it all in -- if you look far to the left, you can somewhat see there are long, spindly arms of vines reaching out: And the grapes are getting considerably heftier: I've lifted back some of the leaves to show the multitude of clusters, hidden beneath: At this point, Gabriel has been informed by Karen that suckering is going to take place at the same time the fruit is dropped -- probably three weeks or so from now.

I couldn't wait until 3:00 today because of this thread.... Right now, I'm consuming a caramel-core Drumstick. Neeener-neeener-neeeeeeeeener!!!!!

Interesting that this came up... over the weekend, I was fortunate to taste a '59 Wehlener Sonneuhr feine Auslese by Prum. We all smelled the petrol/kerosene and agreed it didn't detract from the subtlety and enjoyment of the wine. Couldn't petrol in these types of wines be akin to the "desirable" cat-piss smell in Sauvignon Blanc????

I never saw a Carvel here on the West Coast... tell me more!

Welcome, fellow addict. I won't post pictures, because it is far too embarassing... But I have now stocked our winery freezer with novelty ice cream treats. When the temperatures hit over 80 degrees, our vineyard manager, Gabriel, and I have one every afternoon at 3:00. The winemaker and owners laugh at us. Looking at their watch, I will be asked, "is it Ice Cream Time????" I try and shop for deals and was thrilled last week when I found boxes of Häagan Dazs treats at two for $5.00 (I bought one of every flavor, preferring the Raspberry Sorbet with Vanilla Yogurt and the Coffee Almond Fudge Crunch. Gabriel likes the Dulce de Leche). This week, the deal was on Nestlé treats and the freezer is full of Drumsticks and the Crunch Bars on a stick. When Gabriel and I have been working especially hard, I will treat him with an Its-It or one of the cookie-encased sandwich brands. We are somewhat limited to what is sold at the local market up here on the mountain. If I buy them down in the valley, they melt before I can get them up here. I'll never be skinny -- but have accepted that fact to have my ice cream.

Pointing to what Mabelline said, when I hung out in Rosarito Beach, "relatively plain" meant that within the tortilla, there was little more than the fried fish, shredded cabbage, and crema. SOME of the roadside stands had quartered lime and MAYBE salsa to add to it, but many did not. No radishes. No quacamole. Maybe salsa -- but only choice, not two.

That must be a store-only deal. The website shows nothing other than the silicon ones... By Paula's accounts, (if memory serves -- I could be wrong here) they should be tin-lined copper. I would think that tin alone might be too thin. I've had reasonable success with the silicon, but I've also tasted ones that Paula has made in her copper molds and they are far superior to my silicone ones.

ON GASTRONOMIC EXCESS First course – not to be confused with an Amuse Bouche; Though often not more Gastronomically pleasing or Unusual, Yields one’s palate to the Adroitness and Nuance of the chef’s expertise. Despite Previously assumed Excesses, Reveling or, dare I say, Languishing Over a multi-course meal While sipping Hedonistically Alcoholic Vino, Expressly Cajoles Rapturous Endomorphs (And you KNOW FG and I ARE!) Towards Experiencing Dining Altogether Tremendously and In a Manner which Everyone Supposes Uncouth. Considering the Knowledge of more Formal Offerings, such as service a la Russe, Who can but Help despise Insipid, Chefs who Harangue their customers Into believing that Whatever is placed In front of them warrants Loud Laudation. Another Less appropriate Way in which Assholes in toques Yearn towards Super-stardom -- Be it through Exotic ingredients or Tried and true techniques -- Has to be the Assumption that Newbie connoisseurs will never Know the unabashed Finesse of Unlimited amounts of Long Pig.

Ah, thank you -- I knew there was a synthetic version, but didn't know the name. Apparently, WHEN we have occasion to utilize this process, we still use the non-synthetic product. (We don't do it very often).

waaaaaaaaait? I m confused, I had a glass of white wine from California, I was told that everything in the restaurant was vegan, I am going to be upset if i find out that my wine had egg whites and stuff used in it,how can I find out? I know that it was a by the glass wine, the first one of the WHITES side Lauren This was totally new as me as well! I just asked our vineyard manager, Gabriel, about it. Sure enough, part of the wine-making process CAN involve egg whites for clarification. He told me that in racking, if they want to clarify the wine, they will pour egg whites into the barrel. The sediment slowly sinks to the bottom of the barrel and the clear wine is syphoned out to a new barrel. Lauren, to find out if the wine you drank went through this process... you pretty much would have no choice other than to call the winery and ask. Some wineries do it and some don't. Some do it selectively on different wines. Apparently for Chardonnay, a different solution called Isinglass is used. Defined:

Welcome to eG, Sarma! And thanks for answering what were, I believe, my queries... I live near the originator of Raw restaurants here in NoCal, but have been reluctant to go as up until recently, there wasn't much press on what the food was or how it was prepared. There was simply an idea that one might be served a plate of raw fruits and vegetables. We greatly appreciate you stopping in and expanding upon your menu and preparation. And, please do come back! Cheers!

Pity.

Pardon!!! Penalties & Punishment, Perlow! Perjurious pretense presumes! Perhaps: Pocket Pita Pixies!!!

Welcome! We hope you'll stay around -- AND report back how the evening went! Along with the idea of preparing the various cuts of meat, you could expand the experiment just a tad with the pairings of wine. I always marvel how various wines change in their own flavor plus change the flavor of the food with which they are paired. Instead of doing the wine and cheese thing first, consider a lighter first course and then when doing the meat part of the evening, have everyone bring a different bottle of a specific varietal (say, Pinot or Merlot or Cabernet). Then you can see how the same varietal of different producers pair with the food.

I was able to get pictures of the happy couple. Click on the article's www reference and then click on the linked "Steve Klc." I've seen the happy couple... I'm referring to the following quote within the article: "To make the curvy green sugar rods (shown in the photo above)...." I want to see the curvy green sugar rods.

Slightly confused... the article references a "picture above" but I don't see one. Their website doesn't seem to have the illusive green twisty rods either. Maybe I'm just lame, but can anyone help? BTW, Congrats!