no, i love the stupidity of the PR people tho. We have several W's in SF. We even have a W properties where I live (furnished upscale apts by the month)
Ya, the bar is good. I've been to the ones here, all very themed. I hate the look of the rooms tho - they look like ikea threw up.
My goal is to write with a little humor, address questions or things that people may or may not know about that are wine/vineyard related - and to do it, in a way where I don't talk over people or bore them to tears.
also - if any of you have ever wondered something about wine - let me know, I'd love to use the questions for future blogs.
ps - i think you can leave comments right on the page without having to have a gmail act..
My reunion was OK. People either looked exactly the same or completly different. No in between. A few stories were shared. Some that I forgot about. I even took care of an Earl type item from my karma list. :cool:
At the wine shindig I went to this weekend - I was talking to this Chef I've met a number of times. Turns out he grew up on Grand Ave and graduated from St. Thomas HS in '86.
The are called 'universal' because you can use / mix in one of those four into / onto any food on the planet. I would argue that vinegar could be removed since ketchup is similar, and maybe put in melted butter instead...
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Back bacon is used less frequently in the United States, but can sometimes be found on pizza, salads and omelets. Bacon bits are chopped pieces of pre-cooked bacon intended to be sprinkled over foods, particularly salads. Imitation "bacon bits" made of texturized vegetable protein flavoured to resemble authentic bacon bits are also available.
CHICAGO—Though once defined as just a stand-alone meal, meat has risen quickly up the ranks to become the nation's second most popular condiment, according to a study released by the U.S. Department of Agriculture.
Enlarge Image Meat Now R
A pork chop tops a cheeseburger.
"In the past several years, meat's use as a way to enhance the flavor of foods has increased exponentially," said Agriculture Secretary Mike Johanns. "Ketchup is still number one, but at the rate people are putting meat on top of other meats and foods, it may very well surpass it by 2010."
"American consumption habits have made meat a necessity just so people can notice that they're eating something," Johanns added.
Johanns cited the rise of bacon as a condiment as the most universal example of this trend. "By 2015, our researchers predict bacon alone will supplant condiments as diverse as mustard and Worcestershire sauce," Johanns said. "Crumbled 'bacon bits' are a classic addition to salads, and in recent years, slabs of bacon are increasingly used to wrap vegetables, fruits, and seafood. Adding bacon as a topping to cheeseburgers is old news, but now we are seeing bacon-topped meatloaf, bacon-covered chicken wings, and deep-fried, bacon-wrapped bacon sprinkled on pork chops."
Fast-food restaurants have led the charge in pioneering the new trend, Agriculture Department food chemist and study co-author Lynn Starck said. "McDonald's discovered years ago that people aren't really looking for some kind of spicy sauce to top their sandwiches," Starck said. "Quite frankly, what they really want to pile on their hamburger patty is another hamburger patty."
Enlarge Image Meat Now Jump Chart R
Mayonnaise—a mixture of egg and oil—was one of the original condiments, premiering in the 18th century and growing in popularity as diners sought toppings with flavors nearly as powerful as the food beneath them. According to the report, this growth will continue into the next century, with such new innovations as smearable beef packets, kielbasa chutney, and squeeze-bottled chicken.
High-end restaurants are also getting in on the act, with tuxedoed waiters now offering freshly ground steak tartare and a lightly seasoned pork mixture along with the more traditional black pepper at every table.
Kraft Foods, makers of Jell-O, are expected to release their highly anticipated pudding cups with dried veal sprinkles in November, and Baskin-Robbins is experimenting with diced frozen frankfurters and gelatinous pork orbs as toppings for their many flavors of ice cream.
Celebrity chefs such as Bobby Flay have enthusiastically embraced the meat-condiment craze. "I've been dipping my onion rings in a mixture of stone-ground white cornmeal, fresh thyme, and lightly whipped bison meat for years now," Flay said. "A couple of years ago doing something like that would have gotten me kicked off my five TV shows. Now everybody's asking for the recipe."
I gotta admit Don Pablos used to have some of the best darn Chili Queso Cheese Dip in the world, but they closed in Woodbury about a year and a half ago - the place still sits empty right now.
Bacon Fajitas? Hmmmmmm....
My brother used to eat hot dogs with peanut butter when he was trying to bulk up for high school football, then nothing but peanut butter (basically) when he was trying to slim down for the wrestling team.
eww - ranch, ketchup, peanutbutter and bbq sauce are like the worst things ever.
1) mustard
2) vinegar (can totally see that - huge array of things you can do with it) <- for example bacon in carmelized balsamic is amazing. 3) lime juice 4) carmel
I think bacon is just the best thing in the world, bacon can top bacon for me - although I LOVE chocolate covered bacon.
I want to stay there someday.
probably $500+ a night though.
they have, on their 27th floor, a superlative bar called Prohibition.
drinks starting at $10
Lots of Who-ers I would imagine.
I can believe the high price :smile:
Ya, the bar is good. I've been to the ones here, all very themed. I hate the look of the rooms tho - they look like ikea threw up.
here is my first one it's raining, it's pouring...
My goal is to write with a little humor, address questions or things that people may or may not know about that are wine/vineyard related - and to do it, in a way where I don't talk over people or bore them to tears.
also - if any of you have ever wondered something about wine - let me know, I'd love to use the questions for future blogs.
ps - i think you can leave comments right on the page without having to have a gmail act..
dude its going to be funny we will have to tras. for everyone after a few lol!!!
:smile:
I havenÂ’t heard of any winemakers trying to summon Zephyrus, but some wind to try to dry things out, usually helps.
Personally I wish he wouldn't break wind, but what do I know...
and congrats for employee of the day.
$10 lunch card :smile:
ya.. figured I'd give Zephy a nod. :0)
just wrote one about the gala for the harvest fair this weekend. another favorite.
:0)
im gonna laugh when Griffey Jr. doesnt make the world series again this year....
you know thats why he went with the Sox..... because of their chances.....
he got tired of being with teams that never do anything, besides absolutely sucking....
I like him... I really do... but i HAVE to root against the White Sux.... its only right.
getting a compliment on a big project from my boss yesterday -who told her boss :smile:
being told that we work so hard that we begin weekly JEAN DAY every Friday!!!! :smile:
being told we worked so hard on this big project that we get a free lunch next week.
and every other weekend!!!!
starting 4 10's next week!
PS - CM how was yours?
My reunion was OK. People either looked exactly the same or completly different. No in between. A few stories were shared. Some that I forgot about. I even took care of an Earl type item from my karma list. :cool:
Just for that I'll send a little blow your way :wink: Don't want your fruit to rot!
Mom's surgery went well.. Able to remove the cancer cell and test on nodes were negative. Just need to get through the next Dr. appt on Thursday.
25th Reunion yesterday.. Good time - too bad weather didn't cooperate, sun was suppose to have come out - saw it for about 5 mins while setting up.
Small freaking world.
The Four Universal Condiments:
Ketchup
Chocolate Sauce
Peanut Butter
Vinegar
The are called 'universal' because you can use / mix in one of those four into / onto any food on the planet. I would argue that vinegar could be removed since ketchup is similar, and maybe put in melted butter instead...
Chocalote sauce with Bacon ...yep
Peanut Butter with Bacon....yep
Vinegar with Bacon ....are you nuts
Butter with Bacon....Nope
Maple Syrup with Bacon...yep
I can use either ranch or ketchup on almost anything.
have you ever tried peanut butter on a hamburger?
that was one of my dads specialties...
he'd put in on the top bun... just a little bit... and it would melt in, and taste pretty good.
hmmm
I'm beginning to think that the 4th should be bacon...
I mean seriously...bacon and everything works for me.
Chili Dogs topped with bacon
Chili Dogs topped with bacon
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Back bacon is used less frequently in the United States, but can sometimes be found on pizza, salads and omelets. Bacon bits are chopped pieces of pre-cooked bacon intended to be sprinkled over foods, particularly salads. Imitation "bacon bits" made of texturized vegetable protein flavoured to resemble authentic bacon bits are also available.
http://www.theonion.com/content/node/51139
the onion agrees with me
CHICAGO—Though once defined as just a stand-alone meal, meat has risen quickly up the ranks to become the nation's second most popular condiment, according to a study released by the U.S. Department of Agriculture.
Enlarge Image Meat Now R
A pork chop tops a cheeseburger.
"In the past several years, meat's use as a way to enhance the flavor of foods has increased exponentially," said Agriculture Secretary Mike Johanns. "Ketchup is still number one, but at the rate people are putting meat on top of other meats and foods, it may very well surpass it by 2010."
"American consumption habits have made meat a necessity just so people can notice that they're eating something," Johanns added.
Johanns cited the rise of bacon as a condiment as the most universal example of this trend. "By 2015, our researchers predict bacon alone will supplant condiments as diverse as mustard and Worcestershire sauce," Johanns said. "Crumbled 'bacon bits' are a classic addition to salads, and in recent years, slabs of bacon are increasingly used to wrap vegetables, fruits, and seafood. Adding bacon as a topping to cheeseburgers is old news, but now we are seeing bacon-topped meatloaf, bacon-covered chicken wings, and deep-fried, bacon-wrapped bacon sprinkled on pork chops."
Fast-food restaurants have led the charge in pioneering the new trend, Agriculture Department food chemist and study co-author Lynn Starck said. "McDonald's discovered years ago that people aren't really looking for some kind of spicy sauce to top their sandwiches," Starck said. "Quite frankly, what they really want to pile on their hamburger patty is another hamburger patty."
Enlarge Image Meat Now Jump Chart R
Mayonnaise—a mixture of egg and oil—was one of the original condiments, premiering in the 18th century and growing in popularity as diners sought toppings with flavors nearly as powerful as the food beneath them. According to the report, this growth will continue into the next century, with such new innovations as smearable beef packets, kielbasa chutney, and squeeze-bottled chicken.
Pureéd-steak pump-action dispensers are already a staple at condiment stations across the country, as an estimated 79 percent of fast-food patrons now dip their fries not just into ketchup, but into meat in one of its liquid forms.
High-end restaurants are also getting in on the act, with tuxedoed waiters now offering freshly ground steak tartare and a lightly seasoned pork mixture along with the more traditional black pepper at every table.
"In many restaurants, they'll 'meat up' almost any plate on the menu, even vegetarian ones, with an entire steak drooping over the top, at the customer's request," Starck said. "Bologna sherbet and ham brulée are also just two of the hot new condiment-based desserts we're seeing more and more of."
Kraft Foods, makers of Jell-O, are expected to release their highly anticipated pudding cups with dried veal sprinkles in November, and Baskin-Robbins is experimenting with diced frozen frankfurters and gelatinous pork orbs as toppings for their many flavors of ice cream.
Celebrity chefs such as Bobby Flay have enthusiastically embraced the meat-condiment craze. "I've been dipping my onion rings in a mixture of stone-ground white cornmeal, fresh thyme, and lightly whipped bison meat for years now," Flay said. "A couple of years ago doing something like that would have gotten me kicked off my five TV shows. Now everybody's asking for the recipe."
Bacon Fajitas? Hmmmmmm....
My brother used to eat hot dogs with peanut butter when he was trying to bulk up for high school football, then nothing but peanut butter (basically) when he was trying to slim down for the wrestling team.
1) mustard
2) vinegar (can totally see that - huge array of things you can do with it) <- for example bacon in carmelized balsamic is amazing. 3) lime juice 4) carmel
I think bacon is just the best thing in the world, bacon can top bacon for me - although I LOVE chocolate covered bacon.
bacon and vinegar works..ok i trust you..
but I'm telling you bacon is it...
ever.
ever.
Hotwing Sauce is a close second.
bacon included
Now we're talking
on everything!
I like honey
don't say Kraft
don't say Kraft
:confused: