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=359088#Post359088 Posted by Paully:
Looks great Noel.. My kids love Sushi and Sake.. :) Yep!! Mine are 23 and 25 ]]> Thu, 11 Mar 2010 07:13:42 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358756#Post358756 Posted by BEB:
Excellent! Thanks for the link.]]> Sun, 28 Feb 2010 16:49:05 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358734#Post358734 Posted by Bob Davis:
Yea, I forgot I use oregano. What's the Worstershire do? I never would have thought of it. BD]]> Sat, 27 Feb 2010 17:14:30 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358646#Post358646 Posted by Jeff Baron:
[quote=ksyrah]Williams Sonoma has several lines of Shun, including the Ken Onion. But I think the Kaji line is newer, and the Bob Kramer Meiji line is probably the newest (and maybe the one you mention). -Al [/quote] If you are in the Bay Area, you can get better Japanese knives for the same amount of money from Japan Woodworker in Alameda. There's a Japanese chef knife there for any budget. Jeff]]> Wed, 24 Feb 2010 15:08:14 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358615#Post358615 Posted by Bob Summers:
Our Whole Foods sells a cajun spiced salmon sausage which I skin and stuff into the bodies of the smaller Monterey type squid and grill. Yum.]]> Tue, 23 Feb 2010 14:35:36 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358454#Post358454 Posted by Brad Harrington:
I used the pan drippings. I actually browned the tenderloin before finishing off roasting it. Then I incorporated the pan drippings. I like the dry peppercorns better than the brined ones. I like to use a fair amount and I find the brined ones can add a bit of a brine flavoring. Sometimes I even think I get an edge of vinegar, depending on the brand. On top of that, I slowly reduced this for a really long time, a few hours and the peppercorns softened up very nicely. ]]> Wed, 17 Feb 2010 01:22:16 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358439#Post358439 Posted by Gregory Ellis:
Brad, Uh, it is pretty aromatic. The rooms upstairs smell more of coffee than the ones downstairs. Rod suggested that the newly roasted beans need 4-6 hours minimum to release some of the CO2. I usually roast them the night before and then use them over the next 3-4 days. G]]> Tue, 16 Feb 2010 15:20:39 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=358081#Post358081 Posted by Bob Davis:
That's the way the cook it at Lavandou, ie some type of sauce. They usually are out of it by the time I order though. BD]]> Fri, 05 Feb 2010 11:21:54 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357847#Post357847 Posted by BEB:
Greg, You're kidding, right? He socks that stuff away, hording it until he has just the right Aussie Shiraz on the table. BEB]]> Sat, 30 Jan 2010 08:24:06 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357813#Post357813 Posted by blil:
Looks delish! I love tuna tartare.]]> Thu, 28 Jan 2010 08:50:49 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357765#Post357765 Posted by John Tomasso:
I really did LOL from that one.]]> Sun, 24 Jan 2010 14:15:36 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357452#Post357452 Posted by Brad Harrington:
Yeah it would make the newish movie by Vince Vaughn and Reese Witherspoon seem normal in comparison!! Those two seem about as different as they can get. Skip must be related to their old next door neighbors, the Farkels!!!]]> Wed, 06 Jan 2010 18:49:46 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357450#Post357450 Posted by ganeden:
Doesn't French Fry well. We often pan fry it with onions and garlic and a bit of salt. The deep frying dessicates an already spongy mass. If you want to do that, put a breading or batter on it first. But pan fried in a hot pan with any decent oil, it's one of the best vegies around.]]> Wed, 06 Jan 2010 08:09:31 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357414#Post357414 Posted by tbrockjr:
I like beets with fennel seed and sherry vingear with certain grilled protiens that have a touch of spice. regards, TBJ]]> Sun, 03 Jan 2010 12:08:28 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357412#Post357412 Posted by fraser:
Interesting ideas and ones I wouldn't have thought of. Thanks. I tend to focus on what ingrediants do I already have that I want to get rid of and how can I pair it all together. I also think the duck stock might have been a little weak (homemade) Fraser]]> Sun, 03 Jan 2010 10:59:19 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357383#Post357383 Posted by becca hunt:
Great! We have butternut squash gnocchi in the freezer. I'll need to think about how to create a good, healthy and appropriate-calories meal with them and the oil. ]]> Thu, 31 Dec 2009 20:15:28 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357230#Post357230 Posted by joshua678:
I love chicken livers, but I have had to put them aside when I think of how every hormone, antibiotic and pesticide in the chicken probably went through that liver.]]> Tue, 22 Dec 2009 22:05:44 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357203#Post357203 Posted by Bob Summers:
Meyers Rum Cake.]]> Mon, 21 Dec 2009 22:20:29 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357145#Post357145 Posted by blil:
No web site info, but I can recommend two books: Teubner's [u]The Cheese Bible[/u] and Jenkins' [u]Cheese Primer[/u].]]> Thu, 17 Dec 2009 19:14:40 PST http://www.westcoastwine.net/ubbthreads/ubbthreads.php?ubb=showflat&Number=357122#Post357122 Posted by Paully:
I have cooked many of these type things before, now a days I have been leaning toward cooking the meat with rubs, elevated on a rack to remove some of the fat, defatting the rendered product, then adding the finishing stuff and finish the cooking process. Otherwise I think it gets to fatty. Just me but sounds good. If i cook these things in a crock pot they never seem to dry out. Paul But who are I ( to Bayless )..btw You got twitter.. hes got some pretty awesome stuff he tweets.. been using alot of goat lately ( bayless that is ) Happy holidays Jimmy]]> Wed, 16 Dec 2009 12:16:58 PST