Motor Supply Co. Bistro Blog - Comments

cinder: Sring has sprung

nospam@example.com (cinder) — Wed, 16 Mar 2011 18:22:21 -0700

Thanks ever so much for such a fine meal this evening. My dog is enjoying his usual leftover box with an added bonus - I asked our wait person for a bone and she added such a nice treat for my say-at-home "I never get to go anywhere" best friend. You guys rock.

Cousin Jennifer: Our Infusions

nospam@example.com (Cousin Jennifer) — Mon, 09 Aug 2010 21:52:51 -0700

Box of raisins in a beer mug covered in half Southern Comfort and half vodka...let sit for the two weeks covered with plastic wrap, strain and add to a bottle of vodka...eat raisins and get all messed up :)but so incredibly good.

Michael: Foraging Dangers

nospam@example.com (Michael) — Fri, 02 Oct 2009 07:19:19 -0700

Tim-
My girlfriend and I came in for dinner a few weeks ago and spoke with you afterwards. I have to thank you again for a great meal, and for sending me and Sarah home with two incredibly delicious gifts. We will definitely be back soon. Hope to see you then.
-Michael

Tim Peters: Home kitchens

nospam@example.com (Tim Peters) — Thu, 01 Oct 2009 16:23:15 -0700

Maybe I can work some magic and bring a Bistecca when Melissa and I visit.

Michael Brengolini: Home kitchens

nospam@example.com (Michael Brengolini) — Tue, 29 Sep 2009 07:46:36 -0700

Hey Tim! Mike from Rowell's Inn here, as you may have guessed. Just saw your mom and dad last night, and they told me about this blog. Read most of it, can't wait to catch up on the archives. Your Dad said you may visit in the winter, hopefully we will see you then.
I would love to try the bestecca fiorentina, but don't have a prayer of getting that cut. I will try the vodka, since I had no idea it was so easy. Getting ready for my busy time, cooking 16 out of the next 20 nights. C ya soon.

Mike at Rowell's

Chef: Local Foragers

nospam@example.com (Chef) — Wed, 16 Sep 2009 10:44:07 -0700

Well Frank I have always been on the thin side, even at 35 I have the metabolism of a 19 year old. As for the shrooms I would recommend buying some packs of dried woodland mushrooms. First off dried mushrooms are not as good as the fresh ones, although the dried shrooms are better than buttons. Second dried mushrooms last a long time. Thank you for reading.

Frank: Local Foragers

nospam@example.com (Frank) — Wed, 09 Sep 2009 16:49:56 -0700

One: How can you be the creator of so many wonderful dishes and still be the skinny chef?

Two: I saw foraged shrooms on a menu and was a bit taken back. Obviously you have full faith in the process but what are some tips and advice for us mushroom idiots, who buy packages of "exotic" srooms but usually live in a world of white button ones.

rox: Asheville

nospam@example.com (rox) — Thu, 16 Jul 2009 17:12:59 -0700

We LOVED Rezaz, as well as Fig Bistro in the Biltmore Village. And we stayed at The Black Walnut B&B, and will DEFINITELY return. http://www.figbistro.com/# and http://www.blackwalnut.com/

Jaunty Gourmand: Coming to a MOTOR near you!!!!!!!!!

nospam@example.com (Jaunty Gourmand) — Sat, 11 Jul 2009 05:40:06 -0700

We enjoyed it immensely and will be back for the next one. See our "review" here: http://jauntygourmand.blogspot.com/

Margot:

nospam@example.com (Margot) — Tue, 30 Jun 2009 12:23:51 -0700

We love the blog, Tim. And I a downloading your recipes.
Margot and Lou

Eddie: Our Tuscan Kitchen

nospam@example.com (Eddie) — Tue, 26 May 2009 06:41:07 -0700

Can I PLEEAASSEE!fly over there today and hang out with you guys. It sounds great! The atmosphere and feel of Tuscany is like nothing else. Instead I'm moving this week. Everything is "no worries" here at the store. Enjoy the rest of the trip and don't sign any leases.
CIAO

Rob: Markets

nospam@example.com (Rob) — Fri, 22 May 2009 18:58:31 -0700

Nice to know there are 30 minute meals that don't involve Rachel Ray. Pics look tasty.

Tim Peters: Airport

nospam@example.com (Tim Peters) — Sun, 17 May 2009 07:37:57 -0700

Point taken, however the dish dates back to the Romans and was mentioned in some of Homers writings. Since I am the holder of the secret flame I know this Shadow Lord.

The Shadow Lord: Airport

nospam@example.com (The Shadow Lord) — Sat, 16 May 2009 21:10:09 -0700

Isn't Haggis traditionally a Scottish dish?