All In Good Time (Short Piece)

It is Saturday morning and weather is nice. I tried playing tennis. It was half successful. I have found good location and realized I need tennis shoes. It is a minor problem and we are in business. The exercise part works. I noticed my arms have gotten bigger which is just water inflating the muscles. Nevertheless we are getting there. I just renewed subscription to a restaurant magazine and then flipping through the photos I remembered something. I have been around to feel I know everyone of them. Not personally but as scumbags they are! That is when one remembers what some who work in the industry have said about THEM and how more and more seek professional refuge in Wine Country jobs or even East Bay. San Francisco sucks. The SF ATTITUDE is so bad, the whole City goes under water a lot of people who have worked there wouldn’t care. A few weeks ago I hear the talk that as soon as the upheaval begins here, some locals want to hang this oldtime restaurateur and his wife from the poles in their restaurant as payback. Old people cross generations and once it was customary when workers complained, they would soon be found hung from the poles and the cops would take the body and bury. People still don’t have rights in this country. That was the era of mighty white of you and today is keep America safe era. It is the same shit. What really stayed with me after looking at the photos of all the phonies posing to sell something direct or indirect was I got it! I know why some hold so dearly to my error-laden blog posts with all the typos and insults. They are such a breath of fresh air compared to a culture dominated by these motherfuckers. Oh well. The future has arrived and many would have to make changes. Some won’t be allowed. They just would have to go. Go where? Ha. Ha. Ha. We will build quite a few monuments by the City waters with names of once local citizens who were murdered by local business for “complaining.” Their names will stay as a testament.

Written on Blackberry Curve WiFi-only Handset


Homemade Fries My Way (Snapshot)

My latest invention. A big chicken got roasted in the oven and I did a potato experiment. Homemade fries. Slices of Idaho potatoes with skin after brushing the skin under water in a pan with some vegetable oil and salt. Tastes great. Ordinary French fries is nothing compared. Was in oven till crispy and did get rotated for maximum crispy pieces.

Written on Blackberry Curve WiFi-only Handset

And I Made Pizza Again (Snapshots)

I am told I include my cooking details to irk people or else they would not belong in a wine business blog. I got more tools for cooking pizza last week and haven’t found pre-made doughs yet. I think what I was shown in the frozen section last week is as good as it gets. I will have to try soon. The package I tried is same as last time and turned out same as last time except worse. Aluminum foil made a decent pizza with too much tomato sauce then. Today I used pans and is still too much tomatoes and I should have sprayed the pans. The instructions said nothing but my hunch was right. I think my pizza has improved and finally will happen. Good dough is the key and what I have been using is not it. We see next time.

Written on Blackberry Curve WiFi-only Handset

Twice-cooked Chicken (Cooking)

Last time I cooked chicken it was breast. This time I got whole chickens and frankly I was neither interested in boiling nor roasting. Last time, when I put the breasts in the oven, I also added a cooked chicken leg from previous cooking. By the time the breasts were ready, this leg was cooked crisp again and tasted full of flavors. The crisp and dry chicken had intense flavor compared to boiling or roasting. I have heard of twice-cooked pork (pig) but twice-cooked chicken? Internet was no help. The recipe I found basically browned the chicken as cooking once. I tried my own recipe. Since fat is wasted when boiling, I stripped all the fat. The salted chicken was washed and went in the pot with a big onion in its cavity. Since I was out of Rosemary, basil and parsley were added!!! I added bay leaves and the remainder of the dried red chili peppers. The chicken cooked well and I used sliced potatoes and onions that were roasted once as pan bed. The skins went on top of chicken to moisten the meat and it was turned over once. A bunch of whole garlic cloves went in before roasting also. The whole thing turned brown, crispy, dry and full of flavor. I save my cooking for next day and beyond. I also threw the tiny Farmer John pork links I disliked (experimental) this morning on a bed of sliced uncooked potatoes. The result was delicious. I have four more whole chickens to go. I have a feeling I know how they get cooked. Twice-cooked is good. I think they bury the pig in that recipe. Mine cooks with tiny flavor and roasts for maximum flavor. I am sure rosemary would add plenty also. A little vegetable oil was added to the uncooked potatoes.

Written on Blackberry Curve WiFi-only Handset

I Thought Pizza Turns Round Easy (Mentioned)

I had plans to try and make pizza at home but did it by accident today. My memory served me well that I could buy the premade pizza dough balls at the grocery store but since nothing showed online I postponed that. I did find by accident packages that did the job. The only problem is when I visited Kmart they could not be found contrary to the online quantities. I did find another package by accident and gave it a try! The photos of kids playing with the pizza (on the box) made sense when I was to spread the dough. I made no effort to round it up because original pizza is cooked and cut into rectangular. This was close enough but I know what they meant. There is no way to get this pizza right which means it will be made my way regardless. I added cheese and made one with cooked chicken. I will do it again but differently.

Written on Blackberry Curve WiFi-only Handset

Sausages and Potato Gratin (Snapshot)

I did plenty of chicken cooking two days ago but was so much work I could care less to take photos. That turned out well. These sausages look good. That is breakfast for a few days. It took a long time to bake in the oven and I wonder how is. I find out tomorrow. The potatoes turned out great as they do with the chicken I cook this way. I tell people is potato gratin and since tastes so good nobody disagrees. It feels so American to peel and slice potatoes and layer them to cook in the juices and fat of chicken or sausages and call it potato gratin. Fake is what American is in too many cases. I like my potato gratin. Would you like some. They are so good I think I make a tone of potatoes this way and bake them. That beats boiled potatoes.

Written on Blackberry Curve WiFi-only Handset