Comments for http://rogueestate.com Mon, 09 Jan 2012 05:43:37 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on TBIFOM #03: A Nice Mix by Bob http://rogueestate.com/2011/12/21/tbifom-03-a-nice-mix/comment-page-1/#comment-1491 Bob Mon, 09 Jan 2012 05:43:37 +0000 http://rogueestate.com/?p=1105#comment-1491 Seconded. RE absolutely needs to posse up with GoP to throw down some incredible tables. -/// Seconded. RE absolutely needs to posse up with GoP to throw down some incredible tables.

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]]> Comment on TBIFOM #03: A Nice Mix by Ian http://rogueestate.com/2011/12/21/tbifom-03-a-nice-mix/comment-page-1/#comment-1472 Ian Wed, 28 Dec 2011 01:56:08 +0000 http://rogueestate.com/?p=1105#comment-1472 You bet your dry bippy, DB(GH)! We would love to join forces sometime and conquer a few grapes. Does the Gang have any early 2012 events planned? Thanks for the comment, and stay tuned for more. You bet your dry bippy, DB(GH)! We would love to join forces sometime and conquer a few grapes. Does the Gang have any early 2012 events planned?

Thanks for the comment, and stay tuned for more.

]]> Comment on TBIFOM #03: A Nice Mix by Dark Bastardo http://rogueestate.com/2011/12/21/tbifom-03-a-nice-mix/comment-page-1/#comment-1468 Dark Bastardo Tue, 27 Dec 2011 05:15:10 +0000 http://rogueestate.com/?p=1105#comment-1468 As you mention, we love this producer, and this particular bottling offers great QPR (Quality/Price Ratio) year in and year out; thanks for including the link! Very little from California comes close to being this good for this price. Think you nailed it with the grilled lamb loin chops and roasted herbed potatoes. Given our close proximity, we need to get together and eat and drink a little more often, eh? Cheers, Dark Bastardo aka George Heritier As you mention, we love this producer, and this particular bottling offers great QPR (Quality/Price Ratio) year in and year out; thanks for including the link! Very little from California comes close to being this good for this price. Think you nailed it with the grilled lamb loin chops and roasted herbed potatoes. Given our close proximity, we need to get together and eat and drink a little more often, eh?

Cheers,

Dark Bastardo aka George Heritier

]]> Comment on Sopa Verde con Tortilla by NACHO http://rogueestate.com/2010/08/02/sopa-verde-con-tortilla/comment-page-1/#comment-1098 NACHO Fri, 17 Jun 2011 06:00:13 +0000 http://rogueestate.com/2010/08/02/sopa-verde-con-tortilla/#comment-1098 Well as a mexican its a strange form for this dish but it looks good il try it with some changes :) Well as a mexican its a strange form for this dish but it looks good il try it with some changes :)

]]> Comment on A beefy take on a classic Pozole by Martin http://rogueestate.com/2011/02/15/754/comment-page-1/#comment-1087 Martin Wed, 11 May 2011 14:54:23 +0000 http://rogueestate.com/?p=754#comment-1087 Sorry for this, but your recipe goes far from the mexican pozole from Guerrero, the one that is eated in all the country. If you want a real mexican recipe let me know. Best! Sorry for this, but your recipe goes far from the mexican pozole from Guerrero, the one that is eated in all the country. If you want a real mexican recipe let me know. Best!

]]> Comment on Observations of a Kitchen Veteran by Jack http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/comment-page-1/#comment-1064 Jack Sun, 13 Mar 2011 08:06:51 +0000 http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/#comment-1064 Haven't run into that one, not that I know of anyway... But if you walk into a sushi bar you pretty much already know there's little chance of escaping rice. Most Atkins followers I've encountered at my current job will ask for a roll made with a sheet of cucumber instead of rice and nori. Haven’t run into that one, not that I know of anyway… But if you walk into a sushi bar you pretty much already know there’s little chance of escaping rice. Most Atkins followers I’ve encountered at my current job will ask for a roll made with a sheet of cucumber instead of rice and nori.

]]> Comment on Observations of a Kitchen Veteran by joe http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/comment-page-1/#comment-1054 joe Wed, 09 Mar 2011 06:30:08 +0000 http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/#comment-1054 well said my brother!. I'm surprised though, you left out my personal favorite, those who claim to be allergic to gluten whom are in fact only atkins afficianados. well said my brother!. I’m surprised though, you left out my personal favorite, those who claim to be allergic to gluten whom are in fact only atkins afficianados.

]]> Comment on A beefy take on a classic Pozole by Kelly A. http://rogueestate.com/2011/02/15/754/comment-page-1/#comment-1039 Kelly A. Thu, 24 Feb 2011 15:43:46 +0000 http://rogueestate.com/?p=754#comment-1039 I almost always make my posole with beef or bison now. yumm... Now I wish I had a pint frozen for lunch today. Never tried it with beans tho'. I almost always make my posole with beef or bison now. yumm… Now I wish I had a pint frozen for lunch today. Never tried it with beans tho’.

]]> Comment on Observations of a Kitchen Veteran by Deano http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/comment-page-1/#comment-1037 Deano Thu, 24 Feb 2011 06:48:40 +0000 http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/#comment-1037 Jack, Sir, You are my Fuck Damn hero. Jack, Sir,

You are my Fuck Damn hero.

]]> Comment on Butter Sauces by Jack http://rogueestate.com/2010/05/11/butter-sauces/comment-page-1/#comment-938 Jack Sat, 20 Nov 2010 07:24:21 +0000 http://rogueestate.com/2010/05/11/butter-sauces/#comment-938 Sorry for the late response, I was gearing up for a vacation when you commented. The "old fashioned way" will still give you a broken mess of fat and acid. Whipping the cold leftovers bit by bit into reduced cream is the only way to bring it back to life, and do that right before serving as it won't be stable for long. Any leftovers the second time around are pretty much garbage. Glad you found this post helpful! I have a few posts dealing with stocks and sauces you may also find interesting. Sorry for the late response, I was gearing up for a vacation when you commented.

The “old fashioned way” will still give you a broken mess of fat and acid. Whipping the cold leftovers bit by bit into reduced cream is the only way to bring it back to life, and do that right before serving as it won’t be stable for long. Any leftovers the second time around are pretty much garbage.

Glad you found this post helpful! I have a few posts dealing with stocks and sauces you may also find interesting.

]]> Comment on Butter Sauces by Cindy http://rogueestate.com/2010/05/11/butter-sauces/comment-page-1/#comment-931 Cindy Mon, 08 Nov 2010 03:23:50 +0000 http://rogueestate.com/2010/05/11/butter-sauces/#comment-931 Excellent post. I made my first beurre blanc tonight - or so I thought, but it did call for cream. I appreciate your correcting my mis-conception and providing so much useful information on the topic. I'm just a mom, not a chef but I've been branching out, trying new things. I was trying to figure out what to do with the leftover sauce (I ended up with way to much) when I came across your article. Will I be able to reheat the old fashioned way since I made it with cream or should I still use your technique? Excellent post. I made my first beurre blanc tonight – or so I thought, but it did call for cream. I appreciate your correcting my mis-conception and providing so much useful information on the topic. I’m just a mom, not a chef but I’ve been branching out, trying new things. I was trying to figure out what to do with the leftover sauce (I ended up with way to much) when I came across your article. Will I be able to reheat the old fashioned way since I made it with cream or should I still use your technique?

]]> Comment on Observations of a Kitchen Veteran by Jack http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/comment-page-1/#comment-920 Jack Thu, 28 Oct 2010 05:09:06 +0000 http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/#comment-920 Thank you for the comment, glad you found it amusing! I was kinda goin for Bourdain/Lewis Black/Foamy the Squirrel all rolled together. In most parts (in my head at least) it had very much the same cadence and pace of a Foamy rant. Thanx again! Thank you for the comment, glad you found it amusing! I was kinda goin for Bourdain/Lewis Black/Foamy the Squirrel all rolled together. In most parts (in my head at least) it had very much the same cadence and pace of a Foamy rant.

Thanx again!

]]> Comment on One Sassy Sauce by Karen Lee http://rogueestate.com/2010/09/26/one-sassy-sauce/comment-page-1/#comment-918 Karen Lee Thu, 28 Oct 2010 01:13:40 +0000 http://rogueestate.com/?p=580#comment-918 Seriously Raq, is this from one of our culinary arts books? My mouth is watering... Seriously Raq, is this from one of our culinary arts books? My mouth is watering…

]]> Comment on Observations of a Kitchen Veteran by Kelly A. http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/comment-page-1/#comment-917 Kelly A. Wed, 27 Oct 2010 23:42:56 +0000 http://rogueestate.com/2010/10/27/observations-of-a-kitchen-veteren/#comment-917 That was hilarious. You were really channelling Bourdain there. I wish waiting tables was a career here, like in France. They were professional and knowledgeable and not overly friendly. Just awesome. And professionally dressed and just so slick with the timing of the food, drinks, and the bill. Now I'm depressed. :) Dining in Michigan is overall pretty pedestrian. I would just as soon go to a good burger place or a high end place but skip the mediocre places in between. That was hilarious. You were really channelling Bourdain there. I wish waiting tables was a career here, like in France. They were professional and knowledgeable and not overly friendly. Just awesome. And professionally dressed and just so slick with the timing of the food, drinks, and the bill. Now I’m depressed. :) Dining in Michigan is overall pretty pedestrian. I would just as soon go to a good burger place or a high end place but skip the mediocre places in between.

]]> Comment on Franc VS. Franc by The Rogue Estate » Blog Archive » Black and White and Red All Over http://rogueestate.com/2010/05/19/franc-vs-franc/comment-page-1/#comment-899 The Rogue Estate » Blog Archive » Black and White and Red All Over Sun, 17 Oct 2010 07:36:45 +0000 http://rogueestate.com/?p=314#comment-899 [...] are doing very well in Michigan.  I managed to score a few examples to do a local version of the Franc VS Franc battle.  While they’re not ready to challenge the better Cali and French versions, all of these are [...] [...] are doing very well in Michigan.  I managed to score a few examples to do a local version of the Franc VS Franc battle.  While they’re not ready to challenge the better Cali and French versions, all of these are [...]

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