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Peter Creasey

Member Since 07 Nov 2006
Offline Last Active Today, 02:42 AM
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#1402401 The Rancho Gordo Thread

Posted by Peter Creasey on 19 February 2017 - 01:04 AM

As a bachelor for a few days, I found myself without any Rancho Gordo beans; thus, I cooked up some Good Mother Stallards tonight to go with sauteed catfish on a green salad.

 

Nice repast...with a common Chenin Blanc/Viognier!




#1402199 Prefab Shelving (for wine storage)

Posted by Peter Creasey on 15 February 2017 - 09:48 PM

I'm seeing lots of online sites advertising prefab shelving for wine storage.

Does anyone here have any suggestions/recommendations as to which would be the best source/approach for prefab wine shelving for a, say, 5' x 8' closet-type storage area with 10' ceiling?

I'm receptive to there being some assembly by me or by a hired carpenter/installer.

The shelving I presently have was built from scratch on premises to my specs by a VERY skilled carpenter; however, I was hoping to learn of a viable approach that would be "handier".

Thanks for any thoughts!




#1401372 Restaurants Social Media Tool

Posted by Peter Creasey on 02 February 2017 - 10:36 PM

 

Across the metro, restaurants are recognizing Instagram not just as a powerful social media tool, but as a force driving marketing and design decisions.

 

Restaurants Being Instagrammable




#1397867 Rarest Pasta!

Posted by Peter Creasey on 21 December 2016 - 02:24 PM

Absolutely fascinating (especially perhaps the videos)...

Italy's Rarest Pasta
 




#1397158 The Rancho Gordo Thread

Posted by Peter Creasey on 09 December 2016 - 10:36 PM

I'm glad I already got my stash of Good Mother Stallards.




#1395885 Christmas Stollen

Posted by Peter Creasey on 21 November 2016 - 10:48 PM

Another success in 2016...fun and rewarding (NOTE: this loaf is MUCH bigger than it looks in the photo.)!

 

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#1395285 Food paraprosdokians!?!

Posted by Peter Creasey on 14 November 2016 - 05:22 PM

I (as did Winston Churchill) enjoy paraprosdokians.

 

Here are some I can recall offhand...

 

No food!  Just snacks!

 

The heart wants what the heart wants...the stomach wants what the stomach wants aka food.

 

The food here is terrible… and such small portions!

 

I didn't fight my way to the top of the food chain to be a vegetarian.

 

I like cooking with wine - sometimes I even put it in the food.

 

Knowledge is knowing a tomato is a fruit.  Wisdom is not putting it in a fruit salad.

 

Okay, a non-food one, "There but for the grace of God — goes God."  – Winston Churchill




#1394728 Sonoma dining recs??

Posted by Peter Creasey on 04 November 2016 - 02:03 AM

In Sonoma area, can anyone recommend or discourage certain restaurants?...

 

Farmhouse

 

Madrona Manor

 

Dry Creek Kitchen

 

Any other "can't miss venues"

 

Thanks!




#1387584 Michel Richard

Posted by Peter Creasey on 16 August 2016 - 09:58 PM

Some of his recipes




#1374225 Timely Burgundies w/multi-course dinner

Posted by Peter Creasey on 11 May 2016 - 07:09 PM

INTRODUCTION:

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DEGUSTATION DELIGHTS:

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#1373182 The Girl in the Spiderís Web

Posted by Peter Creasey on 01 May 2016 - 07:23 PM

The Girl in the Spider’s Web deserves its own thread.

 

I've been a constant reader my whole life.  Thus, I have read an unimaginable number of books.

 

Suffice it to say The Girl in the Spider’s Web is one of the more absorbing books I have ever read. 

 

While one review surely can't do this book justice, here's a review  that is fairly suggestive of the author's success with this book.

 

Highly recommended!




#1372835 What's wrong with Sous Vide here?

Posted by Peter Creasey on 27 April 2016 - 01:56 PM

Agree about meat - doesn't do anything you can't get by grilling, searing etc...

 

Rich,  chefs like sous vide because it makes meat preparation easier when serving everyone in a large crowd at the same time. 

 

The meat preparation is MUCH more difficult (and problematic) if "grilling, searing" for the whole preparation process.




#1372425 What's wrong with Sous Vide here?

Posted by Peter Creasey on 23 April 2016 - 12:24 AM

When used correctly, and usually with an ensuing sear, what is the big-time knock here on this Board with Sous Vide, especially when it is used for a large dinner crowd with everyone to be served all at the same time?




#1372376 Prince

Posted by Peter Creasey on 22 April 2016 - 03:48 PM

Even as a lifelong music enthusiast e.g. blues, R&B, jazz, country, rock, classical, etc., I cannot recall ever hearing or viewing a single song by Prince.




#1372115 Bare works!

Posted by Peter Creasey on 21 April 2016 - 12:28 AM

Permissive restaurant