Comments for BiteClub Eats

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11/26/11--16:55: Comment on Stony Point Grill closes by Kyle (chan 1103590)

I truly 2nd that! a lot of fond memories there with the fam as a kid


11/26/11--21:23: Comment on Stony Point Grill closes by Dennis (chan 1103590)

AWW good. They were not that great. I had better food at Carl's JR. Sorry this place wasn't that good.


11/27/11--01:38: Comment on Stony Point Grill closes by Jane (chan 1103590)

I remember better times at the Stony Point Grill. Used to meet up with friends for drinks and appetizers after work quite often, or go there for business lunches. But that was over 10 years ago.


11/27/11--10:45: Comment on Sweet T’s Restaurant opening in Santa Rosa by brandi (chan 1103590)

I was pleased by the mac n cheese, though it was heavy handed on the nutmeg, the Chicken "Lives" as its called here were the best thing we ordered though I didnt see or taste any "cracklings" and where were the GREENS???? ... we did try the fried chicken, but I found it was flat, needed salt and the hot sauce my server didnt offer, among forgotten things...I see lots of comments on different menu items we didn't see on our trip.... All-in-all, not a bad experiance- I guess every southern state has a different take on Soul food, which is to be expected. I wasn't to hot on their interpretation of it... It was good- but not southern as I know it... use the salt boys and some Soul.


11/27/11--10:50: Comment on Cookie Contest 2011 by Bethany Wilson (chan 1103590)

CHOCOLATE FILLED SNOWBALLS 1 stick soft butter (1/2 c.) 1/2 c. butter-flavored Crisco 1/2 c. sugar 1 t. vanilla 2 c. flour 1 c. fine walnuts (very fine, like coarse flour) 1 pkg. Hersey's chocolate kisses Directions: Chill dough. Roll about 1 t. of dough completely around a kiss. The right amount of dough is the least it takes to get the kiss covered. It's okay if the dough is very thin on the edges of the kiss. Places spheres on ungreased cookie sheet. Bake 12 minutes at 375 degrees. Cookies are baked when set and should get hardly no color. When cool roll in sifted confectioners sugar. My notes show that I once got 10 dozen cookies from 1 1/2 batches, but with all the chocolate eating that happens when the kisses are being unwrapped, it's hard to say how many cookies this recipe really makes. We've had this recipe in our family for over 50 years!


12/06/11--15:46: Comment on The BBQ Spot | Santa Rosa by Vince (chan 1103590)

We had the sampler last night with ribs, brisket and pulled pork and everything was incredibly delicious! I'll be back...a lot!


12/06/11--18:44: Comment on Forchetta Bastoni: First Look by Raj (chan 1103590)

I have been to both restaurants in the past week and enjoyed myself both times. The chicken curry at lunch today was delicious - nicely flavored, perfectly cooked chicken and vegetables, and served with a bowl of rice. I had dinner at the Italian restaurant last week with three other people. The mixed appetizer plate was excellent as was the pizza I had. My companions were also happy with the food. The service on both occasions was very good. If anything, they are super solicitous and very eager to make sure you're happy - perhaps a bit more than necessary. The room is dressed up from before and looks more warm, but still gets quite loud, sort of like a hip place in SF or NY. I don't know where the criticism is coming from. I think they do a great job. The two restaurants are a great addition to the local dining scene. Long may they prosper.


12/06/11--20:19: Comment on Cookie Contest 2011 by Cynthe Brush (chan 1103590)

Have been making these Gingery Fruit-Nut Bars for a couple of decades or longer and cannot recall where the original inspiration came from... I'm constantly adapting cookie recipes to be egg free since my family doesn't eat eggs or baked goods made with eggs. Usually improvise (ie. improve) the recipe as I go. This recipe is really easy to put together. The dried fruit & nut prep and dicing the candied ginger being the only involved prep, which can be done while watching a good NetFlix movie or having a conversation. Dried fruits and nuts may be varied to your taste or made from what you have in the pantry. Tart fruits are best as they contrast with the molasses and complement the ginger. These are not fancy-looking cookie bars, but they WILL catch your fancy and that of most anyone who enjoys (brownie-texture) chewy molasses-y gingery fruited confections. Guaranteed to please! And they're a yummy change from all the chocolate recipes we see every Christmas season. Gingery Fruit-Nut Bars Egg-free Cookie Recipe © Cynthe Brush INGREDIENTS: 2 cups all-purpose flour or light whole wheat flour (King Arthur's is great) 2/3 tsp baking soda 1/3 tsp salt (an odd amount due to adapting the recipe fit a large Pyrex pan) 1.5 tsp each, ground Ginger & Allspice (freshly purchased & organic is best) 2/3 cup Butter, softened 1 cup dark brown sugar, packed 2/3 cup light Molasses or half Honey (use a mild local Sonoma county honey) 1/3 cup buttermilk (replaces 1 egg) 1/2 cup diced Candied Ginger 1-1/3 cups chopped Walnuts 1-1/3 cups diced tart dried fruits (apricots, orange-flavored cranberries...leave whole, nectarines, plums, etc.) INSTRUCTIONS: Sift the first 5 ingredients together, set aside. Cream the butter and brown sugar together until fluffy. Add molasses and buttermilk, beat until well blended. Add sifted dry ingredients to creamed mixture, mix well. Add the ginger, walnuts, and dried fruits, mix completely. Spread batter in a greased 10” x 15” x 2” Pyrex baking pan. Bake in a preheated 350F oven 25-30 minutes, until springy to the touch. Place on wire rack to cool completely. Cut with a sharp knife. Store in airtight containers. Yield: 5-6 dozen wonderfully chewy *addictive* bars!


12/07/11--06:38: Comment on The BBQ Spot | Santa Rosa by Deborah (chan 1103590)

Took my 15 year old son for lunch last weekend, the brisket was outstanding and pulled pork excellent, don't order the fries, ho-hum, I will talk the advise from others and order beans or mac salad next time...but BBQ and fries go together for me, it's extra food (fries) to sop up the yummy BBQ sauce. We will be back for the platter, looking forward to trying everything in one sitting. A welcome addition to Sonoma County, definatly a value!


12/07/11--09:07: Comment on The BBQ Spot | Santa Rosa by St Louis rib lover! (chan 1103590)

Well if you really know what goes into making great bbq ribs, brisket and pulled pork.. you would know that it doesn't cook in 5 minutes. As for comparing this small brand new restaurant to Cattleman's you are crazy! The owner did apologize for the food shortage, go in and give it a try and quit complaining. You are comparing Apples to Oranges when using your analogy with Cattlemens. It's people like you that help put small newly opened restaurants that are still trying to work out the kinks out of business! They have only been open for a little over a month...Merry Christmas to you! As for The BBQ Spot.....me and my friends think you are awesome, and no I don't know the owner or anyone else that works there..we just know great food when we eat it!!


12/10/11--06:51: Comment on The BBQ Spot | Santa Rosa by Rob (chan 1103590)

Don't go to Texas and whine like that. Their true BBQ joints run out consistently and that's the way it goes. Call ahead next time.


12/10/11--07:43: Comment on Foodie Gifts for 2011 by Berry (chan 1103590)

Everyone needs a Pressure cooker, i don't care who you are:)


12/10/11--09:11: Comment on Memphis chef takes over Sweet T’s kitchen by Butler Man (chan 1103590)

I thought about going down,but what I'm hearing i think I'll stay in and order pizza. I learned that if you want real southern cooking then go down south. Born in Arkansas, best BBQ in the world jack, NC has good BBQ but chopped up pork shoulder doused in vinegar isn't BBQ . Want good BBQ in northern cali. Go to Berkley to EVERS AND JONES ,best BBQ I have had yet in the bay area. Will drive from Windsor any day for that Q. But I will try Sweet T's to see if it's possible to save some gas.


12/10/11--09:12: Comment on Memphis chef takes over Sweet T’s kitchen by mark Anthony (chan 1103590)

Quit whining . . . . . come down off of "the hill" . . . . . and try "The BBQ Spot" . . . . . 3348 Santa Rosa Ave (just North of Todd Road) . . . . . Rob & Andrea offer EXACTLY what everyone here is griping about not getting . . . . . GREAT BBQ AT A REASONABLE PRICE . . . . . My 1st try there 2 weeks ago on a Friday night was less then perfect, but Rob & Andrea made it SO right . . . . . I have been back twice since and have gotten EXACTLY what I went there for and am using them for a "take-out" catering event next week . . . . . GREAT BBQ . . . . . FAIR PRICES . . . . . But most of all NO WHINING!


12/10/11--09:49: Comment on Chewy Oatmeal Cherry Cookies by Tina Robertson (chan 1103590)

want to try this recipe, but there is no listing of salt and baking powder in the ingredient list, but the directions state to add these two things in. I need the amounts to use


12/15/11--06:24: Comment on Chocolate Peanut Butter Creames | Cookie Recipe by Laurie Figone (chan 1103590)

Thanks Dee...Happy Holidays!!


12/15/11--06:51: Comment on Chocolate Peanut Butter Creames | Cookie Recipe by Lorin Cook (chan 1103590)

They look awesome!!


12/15/11--07:20: Comment on Chocolate Peanut Butter Creames | Cookie Recipe by Kim (chan 1103590)

Love the photo! These look fabulous!


12/15/11--07:29: Comment on Chocolate Peanut Butter Creames | Cookie Recipe by Lori McLain (chan 1103590)

Wow ! I need to try these very soon ! Good Luck !


12/15/11--08:55: Comment on Much ado about Bovolo? by Nick (chan 1103590)

My wife has informed me that some of our readers may not recognize the above comment as sarcasm, well, it is, so there.