Haha. ..grouch hills sounds funnier. One of my favorite chardonnay is GH.
I saw Provenance at Costco last night. ..might go back and buy it. I do love Cloudy Bay and had forgotten about it.
Good suggestions. I am in Los Angeles so finding wine is not a problem but I want to make it easy.

I called both Vosges and Chuao and asked about their bacon chocolate bars. Both said NO preservatives are added. ...just cured and cooked bacon and the products are shelf stable with no special packaging.
So I am going to go for it. I was thinking of adding dried pineapple to the bark as well but am open to other suggestions.

So does chuao chocolatier and a few others but I wondered if commercial made chocolate with bacon has something to preserve it. Good point about the pancetta. I was thinking a good maple bacon.

Wow. ..so many different ways to make it. I had read a few places not to boil so I ignored that part of Ina recipe. ...thought it would be grainy. Overnight in the fridge and the little bit that didn't drain out is the consistency of yogurt now. What a waste of time and money. But the consensus seems to be go with vinegar so if I try again I will. Still on the fence about boiling but for sure less cream. Thanks

for the milk I used 2%. And it was Ina Garten's recipe. So next time maybe 1 C cream to 4 cups milk?

What should the temp of the fat be?

I mix Best Foods mayo with little bit of chipotle ( I keep contents of the can in the freezer and can just grate off frozen into anything I want) and some orange zest and a squeeze of the orange juice & bit of grated garlic. I usually grill my artichokes but this orange chipotle mayo is good on them hot or cold. Next time I will try a little smoked paprika in there too. I also have a sesame aioli recipe someplace too.

I don't know how it expires either but that's what it says on the unopened jar that I bought a couple years ago.
And I am lazy too so maybe will just do the single fry. I'd like to serve them warm so probably will keep them in a low oven. What frying temp if only frying once? Saw this thing in Bon appetit that said to soak potatoes in vinegar first....interesting. anyone try that?

I was hoping no one would say don't bake them but I guess you are right. so if I fry twice, how long should each fry be? I plan to slice them on a mandolin so they will be pretty thin. And will they stay crisp if I keep them in a warm oven?

On the mail order grill grates...how does delicate or smaller food not fall into the spaces?

Try Green Belt in Hermosa. ..right along pier Ave.

That doesn't sound good for the Spirit. ..did Weber replace the rusted ones? Only a year? I would be grrr. I went on that grill grate site and those seem weird. ...the bars look too far apart, no? I have had my weber kettle for about 20 years and grates are still perfect. I assume they are stainless. ..thinner type. I don't know if it makes a difference with charcoal vs gas as to grate performance.

Well I live near the beach so also face the rust possibilities. So I guess I am in search of a little grill with enameled cast iron. I'd rather not shell out money for a grill with the intention of shelling out more money because it comes with the wrong grate.

I scrub with brush every time and also go over with oiled paper towel. Does the enamel not wear off the cast iron?

Barely...There were very few tables occupied and it was a Friday night. I should have ran for the door when I saw that.

Well we went to China Tea House in Torrance and it was quite possibly one of the worst meals of my life. The duck was unbelievably greasy with none of the fat rendered....it was all right there under the skin in globules. The rest of the duck was beyond tasteless and dry and blah. crepes were dried out tortillas. We ordered pot stickers to start and got greasy deep fried wontons. Even the rice sucked.

Yes...thin crepe, scallions, cucumber, plum sauce. Crispy skin.
Never been to pv palace. ..will check it out. I don't really know of any good Chinese in my area.

I love how this Cobb salad dip sounds too. Yummy. ..might do this.

Good one! Thx

Thought of quesadilla using the ingredients. ..similar to this. Roasted tomatillo salsa on side.

Like these. .doesn't seem like they would hold together with the puff pastry but maybe. Thx