Stone

I decided on an early dinner at Tra Vinge so we can be refreshed for our 1 p.m. lunch on Sunday.

Can someone give me a recipe to make moist, yummy biscuits in my 12" Lodge?

That Alton Brown's not so dumb afterall.

Is the restaurant that good? Was it this crowded before he was on t.v.?

try this: cook some sausage (out of the casing) creating a good amount of fond. Pour off most of the fat, leaving a few Ts. Add a few teas of flour to make your roux. Cook it, but not too much. Add milk, scraping up the fond. Season heavily with pepper, a little cayenne, salt. It's probably not authentic, but I like it.

Maybe he likes the sandwich?

These AA bars suck. However, they do get me through the day. I usually have one for breaky and one at 4 for a snack. They're very filling, about the same calories as a snickers or other bar, and only 2-3 carbs. I make it up by asking for extra blue cheese sauce with my steak at lunch. (It was a funny conversation, "can I get a salad instead of the fries?" "Sure, and would you like the blue cheese sauce on the side?" "Oh no, pour it on. Pour some on the salad as well."

17 pounds down in about 3.5 weeks. I have to admit that I'm eating less than normal, but I'm eating lots of pork chops, bacon and cheese. Actually, that sounds like what I'll have for dinner.

The amazing thing is that when I ran into Ellen last October in Nepal, she had just returned from a long trek during which she had developed a raging fever. And less than a year later, she was in Mongolia. Someone desperately wants to stay away from home.

I've never been to Acquerello, but I was told it's for "old people." The person who told me was about 34.

In SF, a 20 oz chain store coffee goes for $1.65.

Have you ever seen a baby being born? It'll completely ruin your appetite.

Isn't it a bit of a stretch to call a restaurant that's been around for barely 5 years "legendary"? 5 years is ancient in San Francisco.

I'm looking for a mid-range restaurant for a Saturday night in Napa. Something similar to Bistro Don Giovanni (been there twice). We're going to French Laundry on Sunday, and need to save some change. I've heard mixed reviews about Brix. (I went to their brunch and thought it was good but not worth the money.) Any little out of the way places I never heard of?

A friend of mine in culinary school said that freezing beef before cooking actually improves the beef by making it more tender. She didn't mention (I didn't ask) whether she was taught that restaurants should regularly freeze their beef and thaw for serving. Seems odd to me.

Of course. It will taste different, but still be good. You can always load up on butter or cream.

Just try to keep your voice down and don't start a fight.

Not sure about this one. But I rinsed a live lobster before knifing it between the eyes. A fountain of water spewed up about a foot. Freaked me out to the bejesus.

I went back to Mr. Taco recently, and had the chimmichanga. Another revalation. A HUGE flour tortilla, crammed full of carnitas, rice, beans, guac and lettuce, deep fried. The fry it without rolling it up completely so that the edge of the tortilla opens up to form a small bowl. This is filled with large dollops of sour cream and guac. I couldn't finish the whole thing.

All the shoulders I've bought have had a thick lining of fat on them. I always thought that was the fat cap. Whatever it is, I leave it on. I've never mopped a butt. Never had to.

I give you, your answer. (Careful, it was a troubled heart and a need for constant distraction that got me involved in this place two years ago. You've been warned.)

1. What is the proper direction/pattern for stirring risotto? 2. Is it true that rice is for tourists? 3. Excellent essay. I've never needed much more than 7 cups broth for 2 cups of rice. Am I not going far enough, or is the extra "just in case?" 4. I've heard that each of the three types of risotto rice goes best with certain ingredients. I.e., one is best with fish, one with meats, one with vegetable preparations. Is this hooey? 5. (Maybe I missed this in the essay), but one issue to pay attention to when adding "flavoring" ingredients to the risotto (chicken, shellfish, vegetables, etc.) is what texture you want from them at the end. Of course, the earlier in the process the ingredient is added, the more it will break down into little bits by the end. That is not necessarily a bad thing, as the flavor gets released. But you may have people wondering where the shrimp is. I often do a 2/3 - 1/3 ratio, putting in 2/3 of my stuff early, to break down, and 1/3 at the end.

FYI -- Autodidact.

They also come in capuccino. They have them at the bodega on my corner. I've asked the fellow there not to sell me any more. He still does. And he still sells me Ben & Jerry's ice cream. Actually, he forces me to buy Ben & Jerry's because I asked him to start carrying it. The It's-It factory is on highway 101 about 15 minutes south of the city. I'm told you can take a tour.

Indeed. I look forward to being your date.