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dvs

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    Homemade Granola

    in Cooking

    Posted · Edited by dvs (log)

    I have made this granola recipe for years, we like it nutty, but you could leave them out.  The quantities are very flexible, you need enough "wet" stuff to make the dry mixture stick together without being soggy.

    I'll give it to you as it is:

    6 cups rolled oats

    2 cups barley or oat bran

    2 cups soy flour

    2 cups wholemeal flour

    1 cup sesame seeds

    1 cup coconut

    (1 cup finely chopped nuts)

    Mix these in a big bowl

    Mix 1/2-3/4 cup honey and 1/2 - 3/4 cup canola oil and 1 to 1 1/2 cups fruit juice (I like apricot, but apple is good)

    Pour the oil mixture onto the dry and rub/mix it all through until it is in clumps.

    Bake in a slow oven until toasted.

    Then I add more nuts (especially macadamias), pumpkin or sunflower seeds, and extra "crunchy" bran (like the All-Bran type), and of course whatever dried fruit I fancy at the time.

    [typo edited out]

    that looks wonderful! thank you!

    edited to ask... when you say you add more stuff after cooking, is that just to complete the "cerealness" of the granola? i'm looking for something that clumps up to give my daughter as "cookies" :wink:

    Shipping Wine

    in Wine

    Posted

    don't disclose actual contents

    i have shipped inside and from France

    most of the shipping companies have these funny things called x-rays nowadays... the cost to ship something as heavy as wine should make this kind of crap shoot not cost effective.

    honestly, i'd call the winery directly and have them ship it for you.

    Palo Alto/San Jose Etc.

    in California: Dining

    Posted

    :shock:

    apples and oranges...

    in what way? according to the french laundry web site:

    "The French word "bouchon" describes a particular style of cafe that has existed in the province of Lyon for centuries. Bouchon, opened in 1998, lives up to this designation, offering authentic French bistro fare of a quality not to be found elsewhere in the United States."

    from what i can see, at least in the united states, bistro and brasserie are terms used interchangeably to mean a relatively casual french restaurant serving some common food items like: steak frites, frisse salad, french onion soup, etc.

    i haven't eaten at left bank (but my husband has), and we have both eaten at bouchon...i think they fall into the same category as restaurants like balthazar, l'express, etc. that you can find in nyc. just because it is thomas keller, doesn't mean it can't be compared to other restaurants of the same ilk. and to be honest, i didn't find the service, food or atmosphere so rarefied at bouchon (unlike the french laundry, i'm sure) that it could be held above left bank to the degree of a comparison being "apples and oranges"...

    to beat a dead horse, their menus are very similar and they are both multi-location endeavors.

    ok.... to each their own i guess. but i have eaten at both. the food quality at LB is seriously lacking and the service far from professional. whereas at bouchon, the food is great & the service wonderful.

    but again, to each their own.

    Palo Alto/San Jose Etc.

    in California: Dining

    Posted

    The picky VIP was in the mood for something great. I've been on the road now since Thursday night (in Bethesda the first few days) and am growing tired of less than great food.

    Since Manresa was closed Monday night and I didn't have time to do any research I just went with the flow, and we ended up at Lion and Compass. Food better than I expected (watermelon gazpacho, salmon with potstickers, very good berries), service painfully slow, decor old school and not necessarily in a good way.

    Better than most of the meals I've had in the San Jose area over the years.

    thanks for taking my post with a grain (or two) of salt! unfortunately, there are decent restaurants here, but i don't think there is much that is great.

    actually, if you like steak, alexander's steakhouse is pretty darn good. i would say on the level with new york steakhouses. just avoid the desserts. their menu concept is a little different as they sort of fuse the steakhouse concept with high end sushi...haven't tried the sushi though. but i have seen lots of japanese and other asian businessmen eating there.

    edited to add: for what it's worth, the left bank would probably have been a decent choice if you like french bistro style food. i don't think that it is much lower on the scale than bouchon in yountville.

    :shock:

    apples and oranges...

    Foods you inexplicably hate

    in Food Traditions & Culture

    Posted · Edited by dvs (log)

    i used to HATE, with a capital H A T E, blue cheese. then i had a baby and now i LOVE it. crazy.

    i don't think there is anything else i hate, but i dislike:

    mussles (cooked or raw) & clams (raw) - love oysters though

    foie gras - i will eat it if i have to, like at TFL, but otherwise i'll pass. love all pate though

    sweetbreads - blech

    tongue - blech

    Shipping Wine

    in Wine

    Posted · Edited by dvs (log)

    i'm going to call the wine institute,,, will report back.

    called. its illegal. so dumb. i guess those pesky drinking age laws get in the way or something :rolleyes:

    Eat to beat the heat?

    in Food Traditions & Culture

    Posted

    it was hotter than FORK in the wine country today (and this weekend)... so, i resorted to firing up the grill at 9pm last night and grilled off a flank steak marinated in olive oil, s&p, garlic & parsley and a bunch of chicken breasts marinated in tj's mole sauce.

    i didn't even think of eating them last night... but they sure tasted great in salads today :biggrin:

    eG Foodblog: BryanZ - Alchemy

    in Food Traditions & Culture

    Posted

    Hey, you were talking about pickled cherries upthread: what do you pickle your cherries in? I got a bunch yesterday and am contemplating making a quick pickle out of some of them in cider vinegar with five spice powder.

    Blog on; I can't wait for the Bouchon installment.

    I pickle my cherries in a mixutre of white wine vinegar, cider vinegar and sugar. I just mix until it tastes about right, so I don't have any proportions.

    The Bouchon and Napa post is in production.

    i hope you had a wonderful time at bouchon...

    they lost their best and one of the valley's most beloved bartenders saturday night. i wanted to stop by and say hi, but... my heart is really breaking.

    sorry to add this to this blog, but if things were askew, its because he was supposed to be there today...

    What happens when they just won't leave?

    in Restaurant Life

    Posted · Edited by dvs (log)

    if the guest is not leaving and you have the table booked for another reservation, offer to buy the table dessert / a drink elsewhere (the bar or another table). if they resist, politely explain your situation to them - another party has a reservation, they have a special occaision & they specifically requested this table. buy their desserts if you have to. if you need to embellish, do so.

    but above all, be polite. if you did not tell the guest at the outset of thier seating that you would need the table back, you are almost obliged to kiss their ass to get the table back if you should need it and they want to camp.

    8 glasses a day... does it still count?

    in Food Traditions & Culture

    Posted

    thanks for all the replies!!

    i wanted to add that i don't drink crystal light as i heard the phenylneurotics (sp) in it are bad for you... what i do add to a btl of water a day is that EmergenC stuff you can buy by the bushell at TJ's. i'm sure that stuff is much better for you :rolleyes:

    but i am glad to hear that it'll count towards my daily water intake :biggrin:

    You might be a cocktail snob/geek if...

    in Spirits & Cocktails

    Posted

    You might be a cocktail geek if...

    ...you watch a bartender making a cocktail and know the date the version they make was published.

    ...the only bottles of liquor in your house are unopened because they're no longer made.

    ...you know the schedules of the bartenders you trust to make your drinks.

    ...you're reading this.

    ... or you call ahead to make sure your favorite bt's will be working :wink:

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