The Story of James Robinson

Hi,

I have a few favorites in La Jolla.

1). Brockton Villa Restaurant – 858-454-7393 $$ (Moderate)

2). Azul – La Jolla – 858-494-9616 $$+ (Upper Moderate)

3). George’s at the Cove – 858-454-4244 $$$ (Expensive)

But worth every penny. George Hauer is the consummate host and there are several dining rooms available as well as the upper deck. The last time I was there for brunch was Mother’s Day a few years back so they might not have all levels of the restaurant open. Trey Foshee is Executive Chef and makes sure his staff knows that You Are Their Most Important Customer!

4). The Marine Room – 858-459-7222 $$$ (Expensive)

This is the Grand daddy of all Brunches. The Dining room sits on the water, during high tide, the waves break on the windows. Food and Service are the best you will find in San Diego, no matter what meal you are served. Executive Chef is Bernard Guillas. He makes this restaurant shine!

Now whether you can get a reservation or not is iffy if you need one for Sunday Morning (7/09/06). That being said, If your party is small enough they should be able to fit your party in.

The nicest thing is that these restaurants (Except the Marine Room) are all within a few blocks of each other as well as other good brunch restaurants along Prospect Street. There are also hotels along the way like the (5). La Valencia Hotel (The big Pink one!) that also serve Sunday Brunch, I just have not been to any of those other places. That being said, it is La Jolla, and almost any place that you choose, will offer you a very nice brunch

I hope that this was help full, Good Eating!

James

Good Morning Wild Eep!

Your honey would take an act of chemical warfare to make it spoil. What has happened is that as your honey has aged, it is starting to form crystals on the side of the container you have it in. It’s partially due to some evaporation, and partly because it is just the dynamic of what honey is used for in the wild. ( A construction material and a food storage system ).

If those crystals bother you, there are two easy ways to get rid of them:

1). Put your honey in a microwave oven and microwave for 10-30 seconds. Remove and scrape down the upper sides and the honey will redissolve into the liquid honey in your container.

2). Warm your honey in a pan of water for about 10-15 minutes. Stir it the same way.

You may also notice that during very humid weather, that your honey has become cloudy. No worries, as soon as the weather clears, the honey will no longer be cloudy.

Honey is the only food made for us by insects and as late as World War 1, it was still being used as an antiseptic. If it’s good enough for Doctors to trust, it’s good enough for you and I!

Since you still might not believe me, I’ve given you a site below.

Good Eating!

James

This goes back as far as written Western History has existed. There is a theory that the Bildeburgers, the Tri-Lateral Commission , Freemasons and even the N.A.T.O. and the World Trade Organization and the World Bank are all controlled by these groups. They are essentially groups of businessmen that decided who would run what countries, who would go to war, who would retain control over riches, fuels, waterways, in ways that could benefit these Businessmen.

A good example was that just before World War 1, the Rothschild’s (Europes richest banking family) needed to increase it’s holdings, and so allegedly, the Rothschild’s put out a hit on Franz Ferdinand so that England and Germany would get into the war. During war, countries have to borrow money to finance the war (we are doing it now with Iraq and Afghanistan!), so the countries involved would have to do business, one way or another with the Rothschild’s.

A great book on the subject matter Is a book called “The Unseen Hand” it is written by a Professor at University of Arizona. It was in paperback when I read it a few years ago. It goes into allot of the “so-called” U.S. Illuminati (the Rockefeller’s, the Mellon’s, the Carnegie’s and many robber Barons of the industrial age) and how they were able to swing elections and decide policy without ever stepping into the White House or Congress.

If you look at the back of a US$ 1.00 bill, you will see some signs of what is supposed to be the Freemason’s input into our government. (The ever watching eye; the 13 levels of the pyramid; the fact that there is a pyramid and I used to know what the latin meant around the seal, but I’ve long fogotten.).

Lastly, in your question, you started with the “Bildeburgers”, it depends on who you talk to, the two theories are:

1). It was started about the beginning of World War 1 by Englishman Dennis Healy who had attended Freemasons meetings and wanted a business group, Just Like Them…

2). It was started in Germany by Prince Bernard, at the start of World War II, he was an SS officer and wanted to make sure that if the Fuhrer didn’t prevail that his and other German royalty assets would be “safeguarded”.

Get that book, should be in used book stores. I really enjoyed it and I am not a nerd.

Hope I could help!

James

Hey Marcos,

I’ve always said this about McDonald’s. They’re consistent!

If you like a Big Mac in Jersey, you will like the Big Mac in London. If you hate the fillet O fish in California, You’ll still hate it in Tokyo. There are never any surprises with McDonald’s.

Yes, it’s bad for you like anything else not taken in moderation (see the movie “Super Size Me!” – of course, let’s try him for 30 days at any fast food place and see what the results are).

I am pretty sure since neither you nor I eat rats (You don’t eat rats… Do you?) that the powers that own McDonald’s franchises have probably not decided to forgo their investment and start serving rats as well (business is bad enough at McDonald’s).

Just my opinion!

James in San Diego

Hey Beaute,

While I love to cook, I am known to get lazy! When I don’t have the time to marinate or use rubs… blah, blah, blah — I use the simplest cooking method I can think of:

Cut up chicken pieces – season with salt and pepper or Mrs. Dash.

Jar of Medium to Hot (Hot is better) Salsa. Any brand.

Put chicken in pan (no need to brown), cover with Salsa, Bake at 350 for 30/45 minutes (juices should run clear and a fork stuck in the side of the thickest piece of meat should be able to easily pull the meat off the bone). Serve with Warm Tortilla’s and Rice or Beans.

It’s simple, healthy and taste alot like “El Pollo Loco”.

Also, try the above method but substitute Marinara Sauce for Salsa (add some crushed Red Pepper flakes for a little extra heat), and Serve over Noodles with Garlic Bread.

TOLD YOU I COULD BE LAZY!

Good Eating,

James in San Diego

Hey Coach,

Not as old as you, but I don’t remember it (and I am a child of the 60’s)

That being said….

Mayo is the easiest thing to make. I make it all the time. It’s just a few simple ingredients.

Eggs

Oil

White Wine Vinegar

Dried Mustard

Salt

White Pepper

Lemon Juice

I am listing a link below. TRUST ME! once you make your own, you won’t miss the one from your childhood!

(The recipe works best if you have a wand (Immersion) style mixer, You can also do it in a blender at about 1/3 speed, but it still works the old fashioned way.

Enjoy!

James in San Diego

In case the link doesn’t work, here is the recipe from Foodnetwork. Alton Brown is the Cook.

1 egg yolk*

1/2 teaspoon fine salt

1/2 teaspoon dry mustard

2 pinches sugar

2 teaspoons fresh squeezed lemon juice

1 tablespoon white wine vinegar

1 cup oil, safflower or corn

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Hey Jesiqu,

I really enjoyed it, but am struck by how many of us would have stood for all that swearing and put-downs by Chef Ramsey.

I have worked in restaurants for many years and am used to it, but don’t most of you think that if your bosses told you to move your fat **** that you would’ve got a lawyer month’s ago?

James in San Diego

p.s.:

It was nice to see Fat Bastard get yelled at again…. He won’t take orders from a woman… I would have cut his finger off myself!

Wussy!

Should bar staff report drink drivers?

Hey Chef,

FOLLOW MOJO AND ELK’S RECOMMENDATION TO THE LETTER!

Their way is the only way. (I would add, “put it in a clean container, put the container in the sink.”)

If you need in a hurry, go to the store and buy fresh!

If that sounds expensive, do it the other ways mentioned and when your friends and family are all sick, tell them you saved money by using the frozen stuff, thawing it in a sink of warm water!

Please don’t invite the three of us over for dinner! We are ordering out!

James in San Diego