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I would pick Kunde in Kenwood (Sonoma Valley) but probably Bray in the Sutter Creek area and I'd skip all Napa wineries! :)
One with a beautiful crust!
Hard question. Actually roasted butternut squash with red onions and za'atar from "Jerusalem" has become a fall staple either as a side or the main part of our dinners.
@J. Kenji López-Alt
Serious Eats meetup in SF while you're in town!?!?! I couldn't make them last time, it's been a while since SE did that, right!?
Made my very own low-sugar strawberry jam last summer and was so happy with myself but my favorite will probably always be my grandma's apricot-pineapple jam!
No doubt it, if my dad was a pizza he'd be some sort of super duper 4 cheese pizza. The man loves his cheese. And he's super duper. :)
I've been over the moon for the caramel with black sea salt bar for well over a year. We've had them at our TJs for a while. If you aren't a messy caramel lover, stick it in the freezer and it will make the caramel more firm.
I had the Cochon pork on the bun and you didn't miss anything. The bread overwhelmed the pork and didn't seem that fresh so I would have preferred more meat and no bread. Their ribs were pretty great though!
And Model Bakery, wow! Great deals for sure. We got the cheese "plate" picnic ($10) and it had three good size wedges of cheese, olives, a giant strawberry and two packages of garlicky toasts. Great deal when a cheese pizza from another stand was the same price and didn't seem like the same amount of food. I'll be seeking our Model Bakery next time I'm in Napa.
Any burger grilled by my husband on my homemade potato rolls. Or as Ron Swanson says, "It's meat on a bun, put ketchup on it if you want, I don't really care."
Greyhound. And I would be happy to taste test all of the above as well! :)
Ribs. That might be a little bit of a cop out but it's so simple and when done right I could eat like 10 pounds of ribs.
I've been following them now that I'm able to get deliveries/pick-ups on the Peninsula but I still feel that my local farmer's market has better prices for similar items. If I were in a pinch and couldn't get out to the market I might go this route and look forward to seeing more super local options in the future.
I'm a SF Bay Area person and I didn't compost before it was introduced in my city. I still think it requires lots of education to get people to start composting regularly but in my home we quickly switched over (city provides a small bucket that can go under your sink, on your counter). It takes some training but in SF it's second nature for everyone to see multiple trash bins in public for sorting your trash.
I think that especially for people who ARE responsible for their individual trash fee, like those in houses with no community waste, it makes it easy to save ourselves money by using smaller "trash only" bins and utilizing the recycling and compost bins more.
Louisville... that's southern right?
My favorite way to eat cabbage and potatoes is in pierogi form!
Right now I'm really liking Kunde (we're wine club members, so I'm biased) and Roederer.
Sriracha fried rice= best sriracha food ever.
A candy thermometer into caramel.
Pretty much any candy but I think I've really been enjoying Junior Mints (at the movies, duh) and I have to restrain myself every time I see the gummy penguins at Trader Joes because I could entirely eat a bag in a sitting.
My favorite way to eat bacon is basically a BLT sandwich with added turkey and avocado. My mom used to make it for my sister and I as a special treat!
My husband loves me making sriracha popcorn and I love it in Asian style soups, on noodles, and part of my hamburger spread. The sriracha fried recipe on SE is also pretty epic.
Spatchcocked turkey on Thanksgiving. Unfortunately we undercooked the bird despite the thermometer reading so the leftovers were raw in parts. Oops!
Tomatoes and basil from my garden (when in season)! But I'm going to try and perfect the marinara pizza so that would be: canned tomatoes with basil (from my garden) made into marinara!
Last year I employed many of the tips for making gravy given on Seriouseats and was blown away by how good the resulting gravy was, as was my family. However, there just wasn't enough! We like a thicker gravy and we have 10 people this year so I'd like to make at least four cups or more of thick gravy. What's the best way to do this?
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