
tanabutler
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Everything posted by tanabutler
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That's what I figured. His e-mail address is "oldgoat@" -- that amused me no end. And everything I Googled led to him. I've passed that along, and will reinforce it to my client. Thank you so much, Sdelgado.
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I hope you got some of the Meyer lemon and the peach conserve. Dear Lord, they're good!
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Best Places to Buy Cookbooks in the Bay Area?
tanabutler replied to a topic in California: Cooking & Baking
I get lots of my books at Half.com. -
Is this like "the worst meal ever" that Bill Murray and Scarlett Johanssen had in Lost in Translation? If you haven't seen it (it's one of my favorite films ever), Bill Murray's line is, "What kind of restaurant makes you cook your own food?!"
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She actually uses the word "lusty" twice, which I think is very weak writing. I didn't know what "in full cry" meant (her headline), so Googled. It's a term associated with a fox hunt, and a picture says a thousand words: "In Full Cry"
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No, he's a graphic designer and a foodie from my other online community (Readerville.com). His name is DG Strong (dotcom, heh). We worked together on the website for Germantown Cafe there. His design sense and taste are incomparable, in my eyes. Nashville is the biggest small town I know, especially when it comes to food. I bet I could throw out a dozen names and one of them you'd recognize.
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Have you tried LocalHarvest.org to find producers nearby? If not in Delaware, perhaps someone in Maryland or NJ sells to Delaware markets.
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That's so sad that they're not year-round. Santa Cruz county (I think it's the smallest in the state) has three markets year-round, and three others that run partial years.
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From my friend in Nashville, about his CSA farm. "They're not technically organic now because the hoops got too tricky to jump through. Now they're 'biodynamic' but not certified organic." He says they only check e-mail about once a week; he doesn't think they have a computer. Bugtussle Biodynamic Farm Cher and Eric Smith Gamaliel, Kentucky 270-457-bugs bugtussleorganicfarm@hotmail.com
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In case anyone isn't a tomatophile, "Green Zebra" is an heirloom tomato, one of my favorites in the world. Pictured here.
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Sometimes CSAs will do half-shares. Or maybe you could split with a friend. Good luck: I hear they're great.
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Remember, too, you can become a member of a CSA (Community Supported Agriculture) and get a boxful of glorious organic farm produce delivered weekly. Find a CSA at LocalHarvest.org.
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You are so brave, Rancho Gordo! A man of your gravity using emoticons. I nearly wept. Heh.
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Howdy, Mary, and welcome to eGullet. I've had several good Paso Robles wines: the best wine store in Santa Cruz county carries many of them. I've had Adelaida, Castoro Cellars, J. Lohr, Justin Vineyards, Wild Horse and a bunch of others. And Tablas Creek provided the wine for one of the Outstanding in the Field farm dinners. Catherine Farris (formerly of this neck of the woods here in Santa Cruz) attended. She's a lovely woman. I can't wait to travel down your way. Maybe in May. Maybe for the wine festival!
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Jim dear, would you mind posting the prices with your notes? I've seen you do that sometimes. It lets me know when I can get my hopes up. Thank you.
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Ditto about Oakville Grocery. A brilliant idea, one I recommend to people all the time. And ditto the Niebaum-Coppola thing.
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I have no comment except to express my amusement at your witty thread title.
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It's feasible, given the five-day window. Why not spend a night up there, so you can take a tour and have wine without worrying about driving? And on the other hand, it might make you feel so rushed. I guess it depends on how active you like your trips to be.
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I do, too, but it interferes with the California part of my brain that first parses it as "So Cal."
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eG Foodblog: balmagowry - Back to the future....
tanabutler replied to a topic in Food Traditions & Culture
So who is your "iillustrious grandfather"? -
Last night, I roasted the baby (embryo) beets I got at the farmer's market. I halved them, then wrapped in foil with a couple tablespoons of water, then baked until tender. The juice and water combined, of course, and I used that in a reduction with red ruby grapefruit juice (fresh), a splash of white wine, some McEvoy EVOO, and some very thick, aged balsamic vinegar. It was so amazingly good. I served that with a steelhead trout filet and the beet greens, all of which was drizzled with the beet/grapefruit reduction, and then topped with flecks of goat cheese. It was. FANTASTIC.
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Repeat my mantra for the 21st century: "People are stupid and cars are ugly."
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I concocted an amazing reduction using the juice/water from some beets I was steaming/roasting in the oven, combined with ruby red grapefruit juice, a splash of white wine, McElvoy EVOO, and some very thick, aged balsamic vinegar. This went with a steelhead trout filet and the beets with their greens. It was insanely flavorful. Best thing I've made in months.
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I am perishing with jealousy. David Kinch is going to be there.
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I am a born and bred Southerner, and consider margarine to be an abomination. And it's not like we grew up rich. Farthest thing from it. Or maybe I'm the farthest thing from it, since I left Georgia three months after my eighteeth birthday. My underlying reason at the time: there were no health food stores open on Sunday. I knew margarine was in the same league as CoffeeMate, CheezWhiz, and Cool Whip. I was so glad my grandparents had both in the refrigerator, so that those of us who couldn't stomach the additives could have a choice. Margarine is an industrial product. It tastes like an industrial (substitute "corporate" if it helps you feel the evil), and it is the shoe polish of condiments. Getting used to nasty products doesn't make for heritage. My Southern heritage goes back to an American Revolutionary war general in South Carolina. My taste, while marginal, doesn't ever include "margarine" as something that would earn compliments for the cook. And yeah, people are used to it? So what? They're used to McDonald's, and I don't want to see Chicken McDooDoo sold as anything other than "caloric entertainment." 'Cause they aren't food. Yes, you can make a meal out of them, but they aren't food. Even if I consume fast food, no way do I want to find that kind of crap at my farmer's market. They're there to show ME how it can be. That's what they'd been doing for years. Go ahead, take my head off.