I like Mac's Deli on 4th street, downtown for good, old-fashioned deli style sandwiches.

Yes, a Roll Call sounds like a great idea. BTW I just returned from Cafe St. Rose, quite the menu! Quite the price! My friend had the boullabaise, with great, big, fat mussels, I had the cruzela (?) with potatoes and ham. She had the rice pudding with pistachios and pomegranite. . . I was too full from potatoes. I'll go back, soon and at those prices often.

Paying is better than tasting bad wine, you said it.

Thank you for the review of La Palapa. My dining out dollars are scarce at the moment and I appreciate your reconnisance eating. I will definitely try La Palapa.

Any other reviews available for the Santa Rosa area?

In Santa Rosa I like Monty's grill in Montgomery village.
In Petaluma I like Volpi's or DeSchmire.

I like your definition of lazy, my friend. I'm making some green tomato pickles. . . it's the lazy man's pickle.

The bacon drippings have got to be present, a heavy iron skillet, 1/2" thick FIRM green tomato slices, a favorite hot sauce (mine is Cholula), as for flour, what's up? Corn flour? Bread crumbs? Corn meal? Egg wash? Bisquick? Enlighten me!

Thank you for responding. I've emailed Keebler on 9/02/06 but have as yet to receive a reply. There are some cookies that come a close second, Mother's Taffy and some general vanilla cookies, but nothing that resembles the Cup O' Custard. And yes, I find it hard to accept, but it was probably in the late 60's the last time I saw a package of Cup O' Custard in the store.

They taste just like chicken.

I love it when foodies and wordies get together!

(Please forgive me, but I have to say it) PRAISE THE LARD!

Let's face it, McD's french fries were better tasting before they stopped using beef tallow to cook them in. I understand some religious groups got very excited about the subterfuge.

So, last week at the Food Max (Whole Foods can kiss mine, $5.99 lb for organic melon), I bought a 4 pound bucket of lard. I've pan-fried several potato dishes and sauteed onions for a soup. For the latter I often use butter, but the lard use has me intrigued. Also there is sooo much of it.

My former Mom-in-law tells me should I want a dish to taste like my mom and/or grandma made it was to use lard or bacon grease (basically salty lard). I'm not sure that my taste memory is that great, but so far the lard seems to be excellent at getting things really crisp, but I don't 'taste' a difference otherwise.

Your experiences??

Ants on a Log! Celery works well too: spread PB on a stick (whole) of celery, throw raisans at it till they stick.
Deee-Lish!

Thrill me with your menu choices!

Sourdough! Artisan!??! Here in the bay area, that's the ONLY bread. I like it toasted, then buttered, then peanut buttered then jellied.

It is sold sliced you know.

Thanks for the info Janet and Steve. That should keep me busy for a while. I didn't get a chance to try any of the taquerias I saw around town, my traveling partner wasn't particularly adventurous at that time. I've heard about JT's Basque. I've enjoyed Basque restaurants in the Central Valley of CA, I'll have myself cloned to enjoy SO MUCH FOOD. And the lamb wasn't half baaaaaaaaad.

There is a Hawaiian bbq place in Santa Rosa's been opened for several months. I tried it ONCE, 'sokay if you like spam and pineapple together, but the flavor thrills end there.

This is more or less off the subject, but I was interested to find Reno located on the California board. I have to go to the San Francisco board to find reports on restaurants in the North Bay (Santa Rosa). A meager 60 mile drive that generally takes 2 hours as we all crawl along the parking lot known as Hwy 101. So you can appreciate a chowhound NOT doing a 4 hour roundtrip just for lunch.

Anyhow, enough complaining. Reno/Carson City Chowhounds: I plan to move to beautiful Carson City in a few months, and I am CLUELESS in regards to restaurants there. I did enjoy a great Chicken Fried Steak at the Carson City Station, but how many times a week can you eat that?

Help me!

Also - Which supermarkets have the best produce?

Thank you for your help.

You're on! How far is Philly from DC?

Yes, you have to assemble it yourself, they give you a little L wrench.

Enlighten me please. . . what is the origin, and why do I keep eating it on St. Patty's day?

Now that I have your attention. . . I would love to read the opinions of my fellow chowhounders regarding Irish food, inside or outside the pub, inside or outside of Ireland. My experience ends at corned beef and cabbage, Guinness beer and boiled potatoes, not a bad place to end . . but I need to know more, more, MORE!

Thankyouverymuch.

Do you own a copyright on that word glurp, if not, may I use it?

Please join me and the other freaks who believe to put thoughtfulness (at least, if love is not available) into food served to friends (and strangers)is an obligation to one's self respect.

In my heart of hearts I simply wanted to start a conversation regarding the pros and cons of okra in a dish I was told is named gumbo. We can call it goo soup if you want. Or the muguffa dish, it makes no never mind to me.

Thanks for the info re Sunshine. I'll try Keebler.

Yes, my son and hopefully future daughter-in-law go to the IKEA in Emeryville to eat. It may be price over quality, but they tell me the quality is good.

As for hospitals - I unfortunately need to frequent Kaiser in Santa Rosa an while waiting for test results and prescriptions between visits I find their cafeteria to be an oasis, especially the salad bar. Surprisingly the french fries are quite good.

Yours is the first post to make me laugh out loud! Truly!

Oh yes! If the juice doesn't slide down your forearm and drip onto the floor, well, it just isn't a pickle!

Jesus God, sumbody else eats Mary Kitchen corned beef hash unheated. BTW I love the name porkypine (makes me think of when my boy was little - "Mommy we saw a porkypine at the zoo!" Time of his life.

Camping food?! My idea of roughing it is no room service.