http://www.westcoastwine.net/ubbthreads/ubbthreads.php WCWN Food Forum WCWN Forums - UBB.threads(tm) http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=362897#Post362897 Posted by Jim Harris:
Rosado. The perfect wine to accompany paella!! Salute! ]]> Wed, 28 Jul 2010 12:11:16 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=362457#Post362457 Posted by Annapolitan:
Cooked chard last night on the grill, the entire leaf with a little oil and kosher salt, and liked the smokey flavor. It also seemed to take away the bitter edge...would make a nice presentation too underneath some kind of grilled meat or fish. ]]> Tue, 06 Jul 2010 13:44:32 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=362340#Post362340 Posted by Jeff Baron:
[quote=Paully]I have been looking for something savory to do with Vanilla beans I got, gonna have to look into scallops and vanilla bean creme. [/quote] I think that I have the same feeling towards vanilla that I have towards garlic - a little bit is fine, but I find that the taste of even more than a moderate amount of it makes me a bit uneasy. At least with vanilla, you don't have to use mouthwash to prevent your sinuses from reeking the next morning. On the subject of Top Chef, does anyone watch Entourage? Stefan Richter, bad boy from Season 5, makes an appearance as the server during one of the restaurant scenes. He was mugging for the camera (form his corner of the TV screen) the entire time! Jeff]]> Wed, 30 Jun 2010 08:41:47 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=362316#Post362316 Posted by David Andreozzi:
No and Yes. I do use that exact style but learned it from a combination of ways about 10-12 years ago including following George and Johanne Killeen of Al Forno http://www.alforno.com/ , taking grilling and Pig BBQ classes from Chris Schlesinger east coast grill www.eastcoastgrill.net/ , and grilling pizza's with friends over the years. Bottom line: perfectly cook the crust with light olive oil and kosher salt until it is 90% done, and then dress the pizza with pre-grilled toppings just to warm them back up. Exceptions to that would obviously be fresh herbs, tomatoes, cheese, etc, that only need a kick. The real key ( for those who may try it for the first time) is to have the pizza off the fire. With a standard Weber I used to build a fire on one third and cook on the opposite third. I have owned the Weber "Ranch" Kettle for about 6 years that allows my to have two small fires on either side and cook in the middle. I am getting hungry again!]]> Mon, 28 Jun 2010 12:09:46 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361832#Post361832 Posted by BEB:
Load the purée with an extra shot of lime juice, then do the same to the G&T. Yeah, that'll work!]]> Tue, 08 Jun 2010 07:47:38 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361768#Post361768 Posted by John Tomasso:
Exactly. That is my objection, in a nutshell. What's next? Cigarettes were easy. Most people don't smoke anyway, and second hand smoke is so damned annoying. Who could argue? Motorcycle helmets? Seat belts? Who cares? It doesn't affect me. I don't ride a motorcycle, and I already wear my seat belt. Salt? Hmmmmm, wait a minute. If I give in here, maybe they come after the fat in my ice cream, next. After all, people don't NEED full fat ice cream. It's an acquired taste, something they've gotten used to. If the manufacturers just dial back the fat, maybe replace it with carageenen for texture, a little at a time, nobody will notice. Of course these people mean well, their intentions are good. But like a relative who smothers you with too much affection, sometimes, enough is enough. I say, back off, and let people live their lives. Educate, don't legislate.]]> Mon, 07 Jun 2010 05:04:18 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361518#Post361518 Posted by Bob Cuozzi:
Grandma Cuozzi loved making escarole soup. She always used a homemade chicken stock to begin with. She might saute a little garlic then wilt the leaves with olive oil and garlic. Add in the stock. Then the variations would begin...sometime homemade meatballs...smaller than with a red sauce. Sometimes some cooked sausage...leftover grilled ones really added a zing. Sometimes some white kidney beans (cannelini) or leftover bread for the starch and to add body. She liked to add some chopped celery leaves...the leafy tender parts from the inside of the stalks...and sometimes she added some little celery bits to the garlic at the beginning too.....depended on what was at the market or in the garden. Serve with a drizzle of good olive oil and some grated cheese......YUM! Cheers, Bob ]]> Thu, 27 May 2010 18:23:17 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361454#Post361454 Posted by Bob Davis:
that is just a way to eliminate entries. To me,a lot of BBQ has similar flavors and I could never rank a many entries at a competition. BD]]> Wed, 26 May 2010 05:10:27 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361124#Post361124 Posted by Paully:
of course.. it must have pictures]]> Sun, 16 May 2010 11:37:33 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=361102#Post361102 Posted by BEB:
Every since the Seinfeld episode with Elaine and the office cakes, it seems you can't kill a cat without having a cake to memorialize the event. But with the rise of cake at the office to avoid work, there appears to have been a disproportionate rise in some really awful cakes. And of course, the web is here to capture a glimpse of it. If you have not [url=http://cakewrecks.blogspot.com/]seen the website for cake wrecks, [/url] I encourage you to take a look. Some very funny stuff. (Disclaimer: no affiliation; just enjoy lol) ]]> Sat, 15 May 2010 08:23:29 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360921#Post360921 Posted by Bryan Briscoe:
Thanks Brad. BB]]> Tue, 11 May 2010 04:05:42 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360902#Post360902 Posted by blil:
I would stuff them whole and modify the cooking time. I think you get more flavor out of the bird when you cook it whole as opposed to cutting it in half.]]> Mon, 10 May 2010 15:34:07 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360787#Post360787 Posted by BEB:
Years ago, I used to bake a cheesecake every 4 to 6 weeks. I love 'em and enjoy making them. Somewhere along the way, my time was sucked into other things (like this board maybe?) Yeah, the water bath is a must. Instead of chocolate grahams, look for the chocolate wafers. They have a denser chocolate flavor. And if the cheesecake still cracks, well, that is what ganache or sour cream toppings are all about! Somewhere along the line, I turned to creme brulée for the dense cream sensation and now have become a fan of savory creme brulée.]]> Thu, 06 May 2010 03:54:17 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360710#Post360710 Posted by fraser:
Well, given that the broth is iquid and mixes together more easily than solids, I would say no. It would be interesting to try but I don't think it would mix as much.]]> Tue, 04 May 2010 11:30:43 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360599#Post360599 Posted by dr bob:
I like adding the veggies late, also. Great suggestion.]]> Fri, 30 Apr 2010 15:50:36 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360510#Post360510 Posted by becca hunt:
We do too. It's about time for me to order another 50 lb bag.]]> Tue, 27 Apr 2010 13:44:52 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360359#Post360359 Posted by Bryan Gros:
Thanks. Along those lines, last week I tried Williams Selyem;s new wine, a dry chenin in a Loire style. I've had few Loire CBs, but I thought the wine was very good, dry, light, crisp, slightly fruity. Would have worked well with the soup, but too late.]]> Fri, 23 Apr 2010 17:10:21 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=360278#Post360278 Posted by dr bob:
Fraser, Pan sauce for roasted duck, cooked down with roasted vegetables and pear. Add some brown duck stock. Thicken. That's the way uh huh uh huh I like it uh huh uh huh. dr bob]]> Tue, 20 Apr 2010 20:03:00 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=359965#Post359965 Posted by JFO:
I started watching Biggest Loser this season. If that doesn't motivate you, nothing will! Join a gym. Buy an iPod. Get on the treadmill. 30 minutes watching TV and listening to music at an incline of 5 or 6 will burn over 500 calories. Do it!! You can. We've had a Biggest Loser competition here at work and I've lost 5 pounds in 3 months. BUT....I've been lifting weights too and while that's happened, my waist is shrinking. Now I run 5 miles on the treadmill at 6 or 7 mph like it's nothing. I'm hoping to run a half marathon this summer. You are only 17 with no doubt a killer metabolism. You have lots of weight to lose - it will MELT off you. JUST DO IT!! ]]> Fri, 09 Apr 2010 08:43:40 PDT http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=359810#Post359810 Posted by Bernard Roth:
I concur that the blanch and refresh method would be best. I would only blanch for 30-40 seconds, though, so the squash does not actually cook. Before freezing, dry completely with a lint-free towel so as to mitigate ice crystals.]]> Sat, 03 Apr 2010 15:08:15 PDT