From: "Thomas Gillman" <gillmancept@viewtimeseight.com>
Subject: RE: Concerning your vehicle Bob
Date: Sat, 04 Feb 2006 20:17:51 -0600
>Pick the car you want Bob
>Any color, any model.
>All you have to do is choose!
>
>http://viewtimeseight.com/atcom
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>Regards,
>Thomas Gillman
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>http://viewtimeseight.com
><html><title>
>Hooboy, take a close look, maybe click on the image. See if you can find =
>my moldy que gloves there.
>While I consider myself to be a year 'round griller and smoker, there can =
>be dry spells. And this dry spell took place during the wettest part of =
>the year, the last few months.
>Look, you've only got a few days left to get your menu for Sunday ready. I =
>haven't a clue as to what I'm doing, except for tonight. Tonight it's =
>Cuban Sammiches, I can hardly wait. I knew my grill needed some attention, =
>just didn't know how much. If you haven't checked your grill lately, you =
>may want to do that.
>Biggles is here to help.
>
>Continue reading "If you plan on grilling this Sunday, when were you going =
>to open your grill?"
>
>Posted by Biggles at 10:30 AM | Comments (18) | TrackBack (0)
>Grill Time is nigh, get thee to Fatted Calf brother.Posted by Biggles on =
>February 02, 2006
>
>
>
>Fast approaching is one of the largest grilling sessions of the year. =
>Chilebrown's menu will probably include enough fancy smokin' & grillin' to =
>feed a small army. Dr. Jones of The Five Pints will probably be doing up a =
>whole duck in his new smoker, even though football makes him hurl =
>obscenities. It's time to start looking for goodies to hork down on =
>Sunday. A good start would be with some tasty sausages and salami. At =
>least that's where I'm starting.
>This week Team Fatted Calf has rolled out a wide assortment of excellent =
>grilling friendly sausage. An easy start would be with the Pork =
>Crepinettes with Red Wine Soaked Figs & Hazelnuts, wine soaked figs? FIGS =
>& PIGS !!! Figs & pigs, a match made in heaven. There's Boudin Noir, =
>Calabrese, Merguez, Toulouse (that's from France, eh), Chorizo and a few =
>others. One of those others would be the Organic Grass fed Beef Hot Links. =
>These bad boys would be perfect for Sunday. They should be cooked quite =
>low and for hours with hickory smoke love. I'll get a handful, me thinks. =
>Please see their list in the F.C. Newsletter following.
>The special this week are the Hoffman Farm Quail stuffed with Wild =
>Mushroom Sausage. HA !!! That would be a nice way to go, one quail per =
>drunken idiot. Although, you'd have to keep an eye on yer guests. Those =
>quail have small bones and drunken fools can easily choke and make quite a =
>mess if not careful.
>As I'm reading down the list, it gets better. The Terrine section is =
>outstanding; Guinea Hen Terrine, Pate Maison, Coppa di Testa (not sure, =
>but that last word has me a little cautious), Duck Liver Mousse and the =
>list continues. The next hop down is the Salumi department. A few handfuls =
>of the Fegatelli and Petit Sec Aux Herbes would be a perfect snack every =
>minute while you're waiting for the grill to produce. Oh man, check this =
>out, they've got Spanish Style Chorizo in salami form !!! I've had this =
>quite a few times and it's a must have. And last, but not least, don't =
>forget to pick up some bacon. You're going to need some to wrap roasts, =
>sausage & chicken pieces for the grill. Never forget the bacon.
>And this pretty well wraps up Meathenge's view on Fatted Calf's weekly =
>Newsletter. Please read on to see what else they have going on for this =
>coming Saturday's Farmer's Market in Berkeley and I hope to see you there!
>
>xo xo
>
> for the money. I'm going to go order a few more, my favorite is the Fever =
>Sauce. It seems to be right in the middle, enough burn to let you know =
>it's hot, yet something I can actually eat.
>Here's how you get your deal, enter the code word: onions
>Please feel free to pass this information along. It's only on for 10 days, =
>Feb 1- Feb 10. This is too good of a deal to pass up, I'm off to get more, =
>right now.
>
>As I left today for work with my new borrowed book in tow, Mama said she =
>wanted a picture of me reading this vegetable book (insert gasp here). I =
>beat a hasty exit, stage left.
>That's right, a vegetable book. And a darned good one too. I've been =
>wracking my meat riddled mind for new things to try, do and experiment =
>with. Up until this last weekend, I haven't been inspired enough to do =
>anything, at all.
>Friday evening Jlee offered up her Chez Panisse Vegetable book, yay!
>
>Oh shaddap, yeah I know Alice is living in her own little world and gets a =
>lot of flack for it. But this is an excellent book, even if I don't know =
>anything about vegetables. I like it cause the recipes are arranged by =
>vegetable and at each entry you're told what time of year to expect it. =
>Very handy for us novices, I must say.
>Wanna see my version of what Alice originally called, "Whole-wheat Pasta =
>with Cauliflower, Walnuts, and Ricotta Salata?
>
>Continue reading "Sauteed Cauliflower, toasted walnuts with quark cheese - =
>Recipe comin'"
>
>Posted by Biggles at 02:02 PM | Comments (11) | TrackBack (0)
>Walking in a Waiter's ShoesPosted by Biggles on January 27, 2006
>
>No no, not me. I was perusing The Pragmatic Chef and noticed he put up a =
>post about some food critic changing shoes for a week and waiting tables. =
>He'd been a waiter 20 years previous, but it'd been a while and sounded =
>like a good idea. I read Frank Bruni's article and it reminded me of my =
>attitude towards people who take care of us in restaurants.
>I remember many years ago when I was real little, maybe 5 or so and my =
>grandmother and uncle would take myself and my little sister out to eat. =
>Gramma always pointed out how hard waiters and waitresses worked. How many =
>things they'd have to remember, who got what and what went to what table. =
>Be kind and don't make trouble. Sit still in your seat and don't run =
>around, it isn't polite. If you knock something over, ask for a towel so =
>that 'you' (meaning me) can clean it up promptly. Don't open up the sugar =
>packets and spread it over the table, it'll make a mess. If you have a =
>question, ask. If you don't ask, you'll never find out the answer to your =
>question. Kinda makes sense huh?
>I remember the meals usually went fine. If the kitchen was running a =
>little slow, Gramma would lean over to me and say, "I'll pretend to light =
>up a cigarette and you just see if our food doesn't come out right quick." =
>And it nearly always did, Gramma knew.
>
# posted by spamspace @ 9:11 AM
