The Story of James Robinson

Hey Kobey,

If you must, go to any of the bars with continental sounding names in Sydney or Perth and you will find Miller Lite. Also look at the clubs around the military bases, they will definately have Miller Genuine Draft or Miller Lite.

But my biggest question, after years of sampling american beers is why would you drink Miller Lite! It taste like metal?

I was in Sydney about 6 years ago and in addition to European and other imports, they had Coors, Bud and Miller products!

Enjoy!

James

Dear Bilinda,

You do have a collectors item, sort of.

What you have is a Bar (Bodegas) commemorative display of a product from Casa Francisco (Now it is known as Bodegas Francisco Casas, located in Navalcarnero, Madrid) Casa Francisco and the other “Bodegas” suppliers would supply the Tapas and Bodegas with table wines to be sipped, while standing , at the many wine bars and Tapas stands that dot the cities. What you have is a commemorative display, probably to celebrate the anniversary of their new vineyards/estate that was built around 1965 – If it was the 25 year (which sounds right because the used copper (looks like gold) or it could have been to celebrate the anniversary of King Juan Carlos.

What you have is no different than a neon sign, without the neon. The proprietor would set the case up at the back of the bar, you would ask him what it was and he would tell you that it was an anniversary edition. You would then drink a toast to whatever anniversary that was celebrated. I think that it might not be for King Juan Carlos, because then it would probably have an image somewhere of the King and Queen.

The reason it is collectible, is the proprietor would usually get the display for free, so when it was done, they would throw away the bottle, and maybe keep the leather case to hold receipts or tips.

The wine, as the label says, is a fine table wine. Further, the label says that it is 1/2 gallon. Keep in mind that it is not in liters. So it is just that, Gallo! The collector part is the actual case. Chances are that there were somewhere in the neighborhood of a couple of thousand made, some were sold at the winery, the rest were probably used to promote the wine around the world, (Notice the use of 1/2 gallon and the fact that the parts of the label you can read, are in English).

The value would depend on exacting what the anniversary was that the display was made for. It was probably the 25th and was made about 1989-90. And the total that were made and distributed here in the U.S./Canada. If you have an old Spanish or even an old Italian restaurant in your neighborhood, they might be able to assist you further.

Based on what I’ve seen in the marketplace, your bottle would go at auction for $25 – $100. Since there is a renewed interest in Spanish wines. I’ve listed the website for Bodegas Francisco Casas. You might be able to send them a picture for a better explanation of how many were made (they may not even know, since the winery merged in the 60’s) or if they have any further information.

Good Luck!

James

Hey JW,

To let you know how the differences in other parts of the country vs. here in San Diego. For years we’ve all made the Red Death shot. It’s printed in books that are available here in California, Word for word, here’s the recipe:

RED DEATH – Build in Order – Shot Glass;

1/2oz Vodka

1/4oz Triple Sec.

1/4oz Fresh squeezed Lime Juice

Dash of Tabasco.

Now I’ve seen several other drinks listed here that sound like:

RED DEVIL: Build – In Order – Collins/Chimney glass

1 oz Sloe Gin

1/2oz Southern Comfort

1/2oz Vodka

1/2oz Triple Sec.

1/2oz Fresh Squeezed Lime Juice

Fill glass with Orange Juice,

Dash Grenadine (optional – But I think it looks cool!).

Hope I was able to help,

Good Drinking!

James

Hey Kooties,

In a simplistic way, I always thought (as a boy) it was a bad thing to get “Kooties”. As a Restaurant Manager, I really don’t like the name. There is a better way to use your name (or nickname) in a better way to define your food. How about:

Miss Kooties Chicken and Waffles. (There is a reason your sister warned you about me ! )

The “Miss Kooties” shows a certain Southern refinement, with a down home, no non-sense, stick to your ribs, type of food. The use of Chicken and Waffles, sets you up for a tone that most would expect wondrous Southern food that might include grits, greens and some of the fluffiest biscuits that I would’ve ever had!

Unless, you plan on specializing in Pot Pies, I wouldn’t make that a selling point. Most pot pies are chicken and turkey, and you’ll find that most customers will compare you to the Banquet frozen kind. They will decide that they can get the same thing for under $2.00 (It’s kind of like expensive restaurants serving Mac-n-Cheese, oh, sure they use 4 different cheeses, but it’s still Mac-n-Cheese! for $10.00 !!) If you go out on a limb and try things like andouille and kale, or beef stew pot pies, it might work to your advantage, because customers can’t get them anyplace else! Unless you are going to specialize in pot pies, I would only use them as a way to flesh out your menu.

Mostly, I would talk to everyone that I know that has opened a restaurant. Most will not want you to fail! And most importantly: LISTEN! We often don’t really listen to a complaint from a troublesome customer (just trying to get something for free!). But every so once in a while, you will hear someone say, This doesn’t taste like it used to. LISTEN!

It also a great idea to go to AOL city searches as well as go to google and type in Southern Food, or southern restaurants. Look at the reviews, you will get a free critique of what you SHOULDN’T do in a restaurant. You will read words like “Greasy”, “Slow Service”, “Barely warm”, etc. These are all items that the regular customer won’t tell you, but they’ll put it on the Web for everyone to see.

Mostly, Good Luck! and Good Eatin!

James

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