tony b

Love spring rolls. Haven't done any for a long time now. At least working with rice paper is a lot easier than working with phyllo in my book! @dstr8 -

I was going to Berkeley when Montana and Clark hooked up for "The Catch" in the NFC Championship game. http://www.nfl.com/videos/san-francisco-49ers/0ap2000000146412/8-The-Catch We were all going crazy. My friends and I took the BART over to downtown and joined in the celebration. I've never experienced anything else like it in my life!

Was at Mellow Mushroom today and got my stromboli fix. Since it's an "off menu" item, they are kinda winging it when they make one for me - so there was a tad too much yellow mustard, but it was good nonetheless.

You're gonna have fun with what's headed your way, too!

Hurray, Bruce actually does cook!! But look at how shiny and white the inside of that grill is - gotta work on that, son! Excellent tri-tip. I'm kinda the same way. Love the convenience of the pre-marinated meats from Trader Joe's (just did a Burgundy Pepper boneless leg of lamb over the weekend in the rotisserie basket), but sometimes the flavors are a bit strong and you can't do much with it to fix it.

As the saying goes, "It's like trying to teach a pig to waltz. You waste a lot of time. It's frustrating for both you and the pig, and the pig never does learn to waltz!"

Don't look "overcooked" from here either!

Love a good stromboli. Fell in love with them at a "Mom & Pop" Italian spot in San Jose (DiMaggio's) back when I lived there. Unfortunately no one around here has one on the menu. I can simulate one down at Mellow Mushroom, but choosing the right fillings for the calzone. They kinda freaked the first time that I ordered it and asked for plain yellow mustard as a filling!

Thanks for the tip, Charles! It still cracks me up to see all the "American style" items from Down Under! Put some Bush Tomato seasoning on my cheesy scrambled eggs this morning - yummy. @Aussie Ora - In both cases, the base blends had the same stuff in them, I just wanted to amp up that particular flavor. In the case of the cauliflower, I wanted a bit more of the lemon myrtle flavor than was in the Bush Spices with Mountain Pepper. Similar with the Taz pepper; I wanted a bit more Native Pepperflake to balance out the heavy sea salt, plus the blend had Sea Parsley in it, with I thought would be good on the spud - it was! Not trying to mask the native spices, but to actually highlight them a bit more.

Paul, you'd be down with this spot. They have a beer drink called the "Mexican Ashtray." A Tecate beer in the can, rolled in house chile spices, with a lime wedge dusted in chipotle salt on the top. It's surprisingly good! Just wish that they'd use regular Tecate instead of "Light."

Thanks, Charles and Paul! Put the Bush Spices w/Mountain Pepper and a little Lemon Myrtle on the roasted cauliflower tonight. Might have been OK, but I drizzled on some Balsamic vinegar when they came out of the oven. Overpowered the spices. Next time, roasted carrots with the same spices - no Balsamic! But, I did a hasselback potato with the Tasmanian pepper salt, with some extra Native Pepper seasoning. That was nice. Mountain pepper has a very unique flavor. Spicy in kind of a anise/fennel or nutmeg kind of way, but more subtle.

You didn't say, but I have to assume that the bun was homemade? Just went to the W-S site, no more Sriracha Burger Bomb. Consider yourself lucky MacKenzie!

Might be worth it. Will check into the scanner.

Well, a big thanks to Aussie Ora for the care package that arrived yesterday. More fun from Down Under! Gonna try a couple tonight on some roasted cauliflower and a hasselback potato. Can't wait to try the Bush Lamb and the Lemon Myrtle Coconut Chili sauce.

That might be do-able. What's the full membership run? Is it "one time" or an annual fee?

Wow - double the site traffic in a year! I wonder if the Project Smoke series had something to do with it, too?

That's St. Patrick's Day Green!

We've been having a lot of fun poking at the name of it for sure!

Saw the knife first thing in the picture, weird huh? I'd be drooling all over this one, but a new Mexican restaurant opened here a little over a week ago and they are making their own masa from scratch - CRAZY! Been twice already. Food is just killer! Bar list has a full page of Mezcals and Tequilas.

Killin' me! Both of them look seriously tasty and it's been hours since breakfast!!!

You said that the class was on "seafood," so I'm guessing that's why it's a tad pricey for a 4 hour class - the cost of ingredients.

@MacKenzie -

I own hundreds of cookbooks, so while the concept is great, it'd take me hours and hours, just to enter all of them into the database.