awbrig

His bottled sauces (except the pomegranate black pepper glaze) really suck...

Sammy Sosa is going to have the largest Corking Fee in History!

Kobe beef, boudin sauce.

How do you compare the Napa's to Quintessa or JP Insignia?

Speaking of hot sauces, went to Heaven on Seven on Saturday. Have you seen their wall of hot sauces, talk about cool! http://www.heavenonseven.com/frameset2.html While ordering, I asked how was their Angry Shrimp dish was...our waitress highly suggested not getting it since it was soo spicy and not many peoploe could eat it. I took this as a challenge! I ordered the Angry Shrimp. It was hot. Very Hot. I need to find out what was in it to give it so much heat - but I loved it and ate 3/4 of it. My waitress was surprised that I did so well...I took the rest home and ate it later that night. Great dish that Angry Shrimp! Heaven on Seven is great. You have to love a place that places so much emphasis and selection of hot sauces...

I actually love Silver Oak. But then again I love Opus One too... My favorites are the 94 and 96 Napa Cabernet. I also love the recent Alexander Valley vintages...I find them great with food...

Jalapeno Crunchers Chips are pretty addicting...

Never heard of this...but if it works Ill try it this summer... So do you grill your corn with the husks on? Is the milk able to get inside the husks when you are soaking them?

Everyone had a a great time, looks like, except the pigs. The pigs never get to have themselves a great time. Always just turned into bacon, barbecue and other good stuff and then eaten.

How about those guys that flick their ties over their shoulder when eating lunch or dinner... I would rather splatter my Armani ties with grease and pay the $7.00 to get it dry-cleaned than look like a complete goofus while eating lunch in a restaurant...

subtle..I think it more to provide the color than taste...

Allison just told me that Castle Creek is the only winery in Utah. She wishes I would have asked her before my last post! She should know, she grew up in Moab...

Ive had it many many times. The first time was with tru's caviar staircase... http://www.trurestaurant.com/stuff.html Then I started buying it. I like to place a little on top of smoked salmon on top of a blini for guests. The bright green tobiko makes a striking color contrast with the vibrant red of the smoked salmon. Very pretty, very striking and very luxurious!

Utah would be tough. Real tough.

You will. Available, right now, only in Chicago and Vegas. I had it over the weekend, and it is very clean, very good... Check out this recent article re Give me an 'Effen Martini' ! http://www.suntimes.com/output/food/cst-ft...ftr-ispy29.html

Dayquill Tablets

In regards to Mike's statements... Ambria, perhaps does not have THE best foie gras in the city, but in my opinion it does...There are many restaurants in Chicago that offer it and it may even be better than what we have had and I hope that I can visit these places...

I saw Maggie's set of books at her Famous Get Together and Im very jealous..that is a great collection.... I love looking at other people's cookbooks especially ones that you know have been used extensively, like Maggie and Lou's... What dinners they must have prepared!

Nero sets the trend my brother and when shes with her sister watch out.

Cool story NewGuy. You sound like you are now the better person for all your trials. Good for you! And Good luck to you. With your perserverence and skills you will go far!

Thanks for the great pictures Tighe!!!! Looks amazing!

I make a great wasabi mashed potatoes that I serve with miso glazed Chilean Sea Bass...its really awesome...

How many shots did they have before dinner?!?

Can we see pics when you're done plz Mamster!

I had Charlie sign the consent waiver, yes. He even signed the book...