melkor

melkor, you're SOL. c'mon, you know you want two of those 48oz porterhouses.

I'll pass on doing you, but my referral number is 22056

I wonder if they will let you pick up your order... $50 buys a lot more if you don't have to spend half of it on shipping.

Try through the morrell wine site, they have the link at the bottom of the page.

Right you are.

I never did anything with the e-mail they sent me, it took me to a page where you can click to start shopping and you start with a total of -$50. See if thats what you get when you look at the site.

The bass-o-matic video was playing at Copia in the middle of the ronco display (next to Julia's Kitchen). It kicks ass, I want one.

Morrell (the wine shop) seems to be running a program with lobels where they send you occational spam and in exchange they give you a $50 gift certificate at lobels to use in their online shop. It's still brutally expensive (I got 2lbs of short ribs with my $50 and it only cost me an extra $12.98). It's worth checking out - the link to the sign up page is here. edit: it seems you need to use this link and click the lobels offer at the bottom of the page for this to work.

I've got two 1lb chunks of wagyu short ribs from Lobels, I'm considering smoking them but I'm not sure if thats the best use for them. Braised? Smoked? I'm looking for sugestions and recipes. Also has anyone had the wagyu ribs from lobels before? I'm not entirely sure what I'm in for with them - they are marbled like nothing I have ever seen before, I'm drooling looking at them.

I had a bottle of 94 Monte Bello with dinner last week, unfortunatly it was the last bottle in my cellar. It's a stellar bottle of wine, great fruit, great ballance, and an amazing finish.

Personally, I would shy away from Spiegelau glasses by the pool, they are top heavy. The Riedel overture glasses aren't a bad choice, they are reasonably thick and seem to be fairly sturdy. Several tasting rooms in the area use them and they hold up to the abuse.

I've got no idea, I've never had the self control to leave any in the freezer.

The plants started setting new blossoms so I pulled all the reasonably mature fruit figuring I'd get a second harvest out of them. I'm not sure what I'm going to do with all of them; there is only so much butternut squash soup we can eat. That is the only artichoke I've gotten, I put in the plants last year (two of them) and only one of them has produced anything. Maybe next year...

Are you talking about consistent results or consistency/texture? If the latter, I'd have to say that I've never had homemade ice cream that's nearly as creamy as a premium store-bought. My few tries, even with "can't-fail" recipes, have always been too icy. What kind of machine are you using? Just use a 4 cup measuring cup, make vanilla to start, use my base recipe and a teaspoon or so of vanilla paste. Turn the machine on, whisk the ingredents together and keep whisking while you pour the mixture into the machine. Once the icecream is stacking up above the paddle take it out of the machine and stick it in a plastic tub and into the freezer.

fair enough... my bakersfield experience has all been on the freeway.

I've got the same machine bloviatrix has, it does a good job. I don't use eggs for my icecream, the base recipe is 3/4 cup sugar 1 1/2 cups milk, 1 1/2 cups cream. I think vanilla paste makes better vanilla icecream than any of the alternatives. I like homemade better than any of the premium icecreams I've been able to find, but then again the homemade icecream never lasts past the next day so I don't know how long term freezing affects it.

It's definitely one of the better options on I-5 in the middle of nowhere. That being said, I don't think anyone in their right mind would drive 100 miles to eat there. Harris has reasonably good meat which they do an adequate job of cooking, they do have great veggies, but the restaurant would be right at home in the middle of disneyworld.

I've driven through bakersfield. There is a very strange Harris Ranch steak house/rest-stop/hotel about 100 miles outside of bakersfield, it's not very good. Thus concludes my dissertation on the life and times of Bakersfield and Melkor.

Nope, no hope available unless you made a typo and meant carmel instead of bakersfield

My garden is attacking me: kirby cukes (will be pickles by morning) butternut squash spaghetti squash a purple artichoke pumpkins (in july?!) zucchini a few red raspberries a few strawberries red torpedo onion a purple artichoke pear tomatoes (yellow and red) black krim tomato (next to the other tomatoes) roma tomatoes early girl tomatoes I think my garden thinks its fall already. edit: hit enter too soon

It's hard to answer as you listed my answers from the other post . I'd take a bottle of Salon over a case of Cristal any day. Michel Turgy and Egly-Ouriet would be my recomendations for reasonably priced champagne, but they are both produced in fairly small volume (Turgy is much more limited that E-O). Billecart-Salmon is fairly well distributed, one bottle or another will be on most restaurant lists, it's a solid standby - definitly head and shoulders above White Star and Veuve.

I had the steak frites ate at bouchon Sunday night, the steak is good but not amazing, the fries are worth raving about. When are you interested in going to Bouchon, I'm up for another visit if the scheduling works out.

I don't remember seeing lemon tarts at Model the last time I was there. Bouchon really is worth the visit, everything I've eaten there has been great, especially the onion soup. Their wine list is very nice and has a surprisingly reasonable mark up. The bakery is next door, and no one within 50 miles has an excuse not to go there at least once.

This link clearly shows that you are all mistaken, it proves without a doubt that barbeque has nothing at all to do with meat.

Egly-Ouriet, Turgy, hell Billecart-Salmon, as well as countless others make better champagne for less money than white star.