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Last Build Date: Sun, 10 Dec 2017 16:37:19 +0000

 



Comment on How to Get a Reservation at The French Laundry by Kevin Burleson

Sun, 10 Dec 2017 16:37:19 +0000

I have a reservation for two for dinner on Jan 24, 2018 that I can't use. 8:30 pm (second seating!) Email me at kevin.burleson@hotmail.com if you are looking - happy to transfer.



Comment on The Mill – San Francisco by Gastronomer

Wed, 06 Dec 2017 21:39:19 +0000

Darin - Toast is a must with your coffee next time ;-) Funny that you mention how the neighborhood had changed. I don't know what it was like before, but The Mill was the hottest place to be for the Mommy & Me set when we were there. So many families and so many dogs---it was quite the scene!



Comment on The Mill – San Francisco by Darin Dines

Wed, 06 Dec 2017 17:33:59 +0000

I love the coffee here but have never had the fancy toast. The surrounding neighborhood has changed so much - I couldn't believe there was a Bi-Rite just a block down from there.



Comment on Kin Khao – San Francisco by Gastronomer

Thu, 30 Nov 2017 18:08:39 +0000

LOL, Paul. I'm good with mushroom-loathers because that means more 'shrooms for me!



Comment on Kin Khao – San Francisco by Paul Topping

Thu, 30 Nov 2017 16:34:37 +0000

You eat with mushroom-loathers? Who knew?



Comment on The Migrant Kitchen | Beyond Pho by Gastronomer

Thu, 30 Nov 2017 00:46:50 +0000

Anh - FYI, the episode will also be posted online on KCET's site simultaneously tonight. Enjoy! :)



Comment on The Migrant Kitchen | Beyond Pho by Anh

Wed, 29 Nov 2017 22:45:22 +0000

hmm, worth turning on the TV to watch. I'm glad to have come across this post today... :)



Comment on Bolognese Sauce with Cloves and Cinnamon by Darren

Wed, 22 Nov 2017 02:45:30 +0000

Omg, and I forgot the most important part.....add a cup of whole milk with some sea salt to the tomatoe sauce and let it all just simmer for a few hours. Trust me. Just try it! (image) (image) (image)



Comment on Bolognese Sauce with Cloves and Cinnamon by Darren

Wed, 22 Nov 2017 02:41:47 +0000

This is practically identical to the Lasagna Bolognese Dauce I learned to make at a cooking school 45 minutes outside of Rome. Only difference is, we used 2-3 crushed cloves, couple dashes of fresh nutmeg and tsp of ground cinnamon and black pepper. Instead of ricotta cheese we use a white bechemel sauce. Try it as a lasagna. You’ll be amazed



Comment on Full Moon Bar-B-Que – Birmingham by wayne

Mon, 13 Nov 2017 22:55:16 +0000

the spare ribs are much better