Last night with some extra company I had planned a Mexican "DIY" buffet what
I realized I was almost out of Salsa.

Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
Fajitas) You know, Grilled lime marinated flap meat and pepper & onion
grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)

I digress;

1 large can of diced roma tomatoes (drained & liquid reserved)
1/2 large white onion cut into a small dice.
1 small can diced jalapeños
2 tablespoons cilantro minced.

Throw it all into a food processor and process to the desired size.
Add back enough juice to make the mixture a dipable (word) sauce.

Not Pico de Gallo but good enough as a salsa.

Enjoy,

Dimitri

In article >,
"Dimitri" > wrote:

> Last night with some extra company I had planned a Mexican "DIY" buffet what
> I realized I was almost out of Salsa.
>
> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
> Fajitas) You know, Grilled lime marinated flap meat and pepper & onion
> grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)
>
> I digress;
>
> 1 large can of diced roma tomatoes (drained & liquid reserved)
> 1/2 large white onion cut into a small dice.
> 1 small can diced jalapeños
> 2 tablespoons cilantro minced.
>
> Throw it all into a food processor and process to the desired size.
> Add back enough juice to make the mixture a dipable (word) sauce.
>
> Not Pico de Gallo but good enough as a salsa.
>
> Enjoy,
>
> Dimitri

Needed garlic but other than that, it sounds good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 28, 2:46*pm, Omelet > wrote:
> In article >,
>
>
>
> *"Dimitri" > wrote:
> > Last night with some extra company I had planned a Mexican "DIY" buffet what
> > I realized I was almost out of Salsa.
>
> > Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
> > Fajitas) You know, Grilled *lime marinated flap meat and pepper & onion
> > grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)
>
> > I digress;
>
> > 1 large can of diced roma tomatoes (drained & liquid reserved)
> > 1/2 large white onion cut into a small dice.
> > 1 small can diced jalapeños
> > 2 tablespoons cilantro minced.
>
> > Throw it all into a food processor and process to the desired size.
> > *Add back enough juice to make the mixture *a dipable (word) sauce.
>
> > Not Pico de Gallo but good enough as a salsa.
>
> > Enjoy,
>
> > Dimitri
>
> Needed garlic but other than that, it sounds good!
> --


I'd add tomatillo and splash of lime juice, too.

In article
>,
Kalmia > wrote:

> On Aug 28, 2:46*pm, Omelet > wrote:
> > In article >,
> >
> >
> >
> > *"Dimitri" > wrote:
> > > Last night with some extra company I had planned a Mexican "DIY" buffet
> > > what
> > > I realized I was almost out of Salsa.
> >
> > > Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada
> > > (semi
> > > Fajitas) You know, Grilled *lime marinated flap meat and pepper & onion
> > > grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate
> > > powder)
> >
> > > I digress;
> >
> > > 1 large can of diced roma tomatoes (drained & liquid reserved)
> > > 1/2 large white onion cut into a small dice.
> > > 1 small can diced jalapeños
> > > 2 tablespoons cilantro minced.
> >
> > > Throw it all into a food processor and process to the desired size.
> > > *Add back enough juice to make the mixture *a dipable (word) sauce.
> >
> > > Not Pico de Gallo but good enough as a salsa.
> >
> > > Enjoy,
> >
> > > Dimitri
> >
> > Needed garlic but other than that, it sounds good!
> > --
>
>
> I'd add tomatillo and splash of lime juice, too.

Agreed with the lime! I'm inexperienced with Tomatillos.

I need to explore them more. They are potent.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Kalmia wrote:
> On Aug 28, 2:46 pm, Omelet > wrote:
>> In article >,
>>
>>
>>
>> "Dimitri" > wrote:
>>> Last night with some extra company I had planned a Mexican "DIY" buffet what
>>> I realized I was almost out of Salsa.
>>> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
>>> Fajitas) You know, Grilled lime marinated flap meat and pepper & onion
>>> grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)
>>> I digress;
>>> 1 large can of diced roma tomatoes (drained & liquid reserved)
>>> 1/2 large white onion cut into a small dice.
>>> 1 small can diced jalapeños
>>> 2 tablespoons cilantro minced.
>>> Throw it all into a food processor and process to the desired size.
>>> Add back enough juice to make the mixture a dipable (word) sauce.
>>> Not Pico de Gallo but good enough as a salsa.
>>> Enjoy,
>>> Dimitri
>> Needed garlic but other than that, it sounds good!
>> --
>
>
> I'd add tomatillo and splash of lime juice, too.

I agree Kalmia, Lime (or lemon) juice definitely brightens it up as with
other things like it, such as picante or salsa. I haven't worked much
with tomatillo, but I think that would be a nice add.

Bob

On Fri, 28 Aug 2009 15:56:16 -0400, Bob Muncie >
wrote:

>Kalmia wrote:
>> On Aug 28, 2:46 pm, Omelet > wrote:
>>> In article >,
>>>
>>>
>>>
>>> "Dimitri" > wrote:
>>>> Last night with some extra company I had planned a Mexican "DIY" buffet what
>>>> I realized I was almost out of Salsa.
>>>> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
>>>> Fajitas) You know, Grilled lime marinated flap meat and pepper & onion
>>>> grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)
>>>> I digress;
>>>> 1 large can of diced roma tomatoes (drained & liquid reserved)
>>>> 1/2 large white onion cut into a small dice.
>>>> 1 small can diced jalapeños
>>>> 2 tablespoons cilantro minced.
>>>> Throw it all into a food processor and process to the desired size.
>>>> Add back enough juice to make the mixture a dipable (word) sauce.
>>>> Not Pico de Gallo but good enough as a salsa.
>>>> Enjoy,
>>>> Dimitri
>>> Needed garlic but other than that, it sounds good!
>>> --
>>
>>
>> I'd add tomatillo and splash of lime juice, too.
>
>I agree Kalmia, Lime (or lemon) juice definitely brightens it up as with
>other things like it, such as picante or salsa. I haven't worked much
>with tomatillo, but I think that would be a nice add.
>
Personal taste, but I wouldn't mix tomato and tomatillo.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Fri, 28 Aug 2009 14:57:29 -0700:

>> Kalmia wrote:
>>> On Aug 28, 2:46 pm, Omelet > wrote:
>>>> In article >,
>>>>
>>>> "Dimitri" > wrote:
>>>>> Last night with some extra company I had planned a Mexican
>>>>> "DIY" buffet what I realized I was almost out of
>>>>> Salsa. Dinner was simply soft Tacos on Warmed corn
>>>>> Tortillas with Carne Asada (semi Fajitas) You know,
>>>>> Grilled lime marinated flap meat and pepper &
>>>>> onion grilled veggies. Served with Mexican Rice (Knorr
>>>>> Chicken & jetomate powder) I digress; 1 large can of diced
>>>>> roma tomatoes (drained & liquid reserved) 1/2 large white
>>>>> onion cut into a small dice. 1 small can diced jalapeños 2
>>>>> tablespoons cilantro minced. Throw it all into a food
>>>>> processor and process to the desired size. Add back enough
>>>>> juice to make the mixture a dipable (word) sauce. Not
>>>>> Pico de Gallo but good enough as a salsa. Enjoy, Dimitri
>>>> Needed garlic but other than that, it sounds good!
>>>> --
>>>
>>> I'd add tomatillo and splash of lime juice, too.
>>
>> I agree Kalmia, Lime (or lemon) juice definitely brightens it
>> up as with other things like it, such as picante or salsa. I
>> haven't worked much with tomatillo, but I think that would be
>> a nice add.
>>
> Personal taste, but I wouldn't mix tomato and tomatillo.

I don't know if I woiuld with PIco de Gallo but I invariably use
tomatoes *and* tomatilloes when making chili con carne.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2009-08-28, sf > wrote:

> Personal taste, but I wouldn't mix tomato and tomatillo.

Yep. Tomatillos are typically used to make classic salsa verde. When
you can find it fresh made, well made, it's to die for. I used to
stop at a place in Sunnyvale before driving home. Didn't buy anything
else, just a quart of salsa verde to go. Considering Silicon Valley
is now mostly deserted, I suspect it's no longer there. <sigh>

nb

Dimitri wrote:
> Last night with some extra company I had planned a Mexican "DIY" buffet
> what I realized I was almost out of Salsa.
>
> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada
> (semi Fajitas) You know, Grilled lime marinated flap meat and pepper &
> onion grilled veggies. Served with Mexican Rice (Knorr Chicken &
> jetomate powder)
>
> I digress;
>
> 1 large can of diced roma tomatoes (drained & liquid reserved)
> 1/2 large white onion cut into a small dice.
> 1 small can diced jalapeños
> 2 tablespoons cilantro minced.
>
> Throw it all into a food processor and process to the desired size.
> Add back enough juice to make the mixture a dipable (word) sauce.
>
> Not Pico de Gallo but good enough as a salsa.
>


Sounds delicious, Dimitri, but I'd add a splash of good vinegar, or
lime or lemon juice. Salt, too, although I realize some people are
restricted.

gloria p

On Fri, 28 Aug 2009 22:14:24 GMT, notbob > wrote:

>On 2009-08-28, sf > wrote:
>
>> Personal taste, but I wouldn't mix tomato and tomatillo.
>
>Yep. Tomatillos are typically used to make classic salsa verde. When
>you can find it fresh made, well made, it's to die for. I used to
>stop at a place in Sunnyvale before driving home. Didn't buy anything
>else, just a quart of salsa verde to go. Considering Silicon Valley
>is now mostly deserted, I suspect it's no longer there. <sigh>
>
<smile> I wouldn't call Silicon Valley "deserted", but it's quieter.
DD has a small market near her where she can buy house made things
like that. They put out a cranberry relish just like Grandma used to
make, so she knows I'm happy if she brings me a small tub every time
she visits during the holiday season. I'll ask her to look for fresh
salsa verde too!

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-28, sf > wrote:

><smile> I wouldn't call Silicon Valley "deserted", but it's quieter.

Are you trying to tell me there are still businesses in SV proper?
From Milpitas and hwy 880 West to 85 and from hwy 237 South to ECR?
3Com, National Semiconductor, AMAT, Apple, Sun, HP, IBM? No freakin
way! Last time I was there, not a single business I delt with, other
than my own company, remained. Even my company had shrunk from 18
huge campuses to 2, both ghosts of their former self. Every campus
for 5 miles in every direction was also deserted. The Central Frwy
was deserted. No restaurants, no vendors, no support business, nada.
Whole brand new campuses built in '98 still stand vacant, never having
been occupied to this very day. You can drive down a dozen boulevards
in that area and not see one single company campuse occupied. Smaller
business parks shuttered and deserted. No, it's beyond quiet. It's a
cemetery.

nb

notbob wrote:

> Are you trying to tell me there are still businesses in SV proper?
> From Milpitas and hwy 880 West to 85 and from hwy 237 South to ECR?
> 3Com, National Semiconductor, AMAT, Apple, Sun, HP, IBM? No freakin
> way! Last time I was there, not a single business I delt with, other
> than my own company, remained. Even my company had shrunk from 18
> huge campuses to 2, both ghosts of their former self. Every campus
> for 5 miles in every direction was also deserted. The Central Frwy
> was deserted. No restaurants, no vendors, no support business, nada.
> Whole brand new campuses built in '98 still stand vacant, never having
> been occupied to this very day. You can drive down a dozen boulevards
> in that area and not see one single company campuse occupied. Smaller
> business parks shuttered and deserted. No, it's beyond quiet. It's a
> cemetery.

This bodes well for my plans to take a road trip to Los Gatos. I'm trying to
figure out a low-congestion route from the Sacramento area.

Bob

On 2009-08-29, Bob Terwilliger > wrote:
>
> This bodes well for my plans to take a road trip to Los Gatos. I'm trying to
> figure out a low-congestion route from the Sacramento area.

DOH!....

Not gonna happen. I lived in the main corridor from the Central
Valley to the SFBA proper (Try-Valley). It's a nightmare. No one can
afford to live in SFBA, so they all commute from Central Valley. From
Stockton to the East Bay, it's a parking lot during weekday commute
perioud. One of the worst commutes in CA.

From Sacto, take I-5 South to the SF turnoff, 120, which turns into
205 which turns into 580. Continue on 580 West to Pleasanton and turn
South to San Jose (680) at the 580-680 interchange. That's it. Head
South till you get to Milpitas and then decide from there. It's a
crap shoot from there. I'd do it on a weekend or between 10am-2pm
during the week. Weekends aren't really all that great cuz EVERYONE
goes somewhere in the SFBA on weekends during the Summer. Good luck


nb

notbob wrote:

>> This bodes well for my plans to take a road trip to Los Gatos. I'm trying
>> to figure out a low-congestion route from the Sacramento area.
>
> DOH!....
>
> Not gonna happen. I lived in the main corridor from the Central
> Valley to the SFBA proper (Try-Valley). It's a nightmare. No one can
> afford to live in SFBA, so they all commute from Central Valley. From
> Stockton to the East Bay, it's a parking lot during weekday commute
> perioud. One of the worst commutes in CA.
>
> From Sacto, take I-5 South to the SF turnoff, 120, which turns into
> 205 which turns into 580. Continue on 580 West to Pleasanton and turn
> South to San Jose (680) at the 580-680 interchange. That's it. Head
> South till you get to Milpitas and then decide from there. It's a
> crap shoot from there. I'd do it on a weekend or between 10am-2pm
> during the week. Weekends aren't really all that great cuz EVERYONE
> goes somewhere in the SFBA on weekends during the Summer. Good luck

Well, crap. Thanks for the advice. The route I'd been working on took Hwy
160 southwest from Sac into Antioch, then south on surface streets to Vasco
Road. Vasco Road south to a *brief* jog on I-580 to Vallecitos Road.
Vallecitos Road west until its end at I-680, then another brief jog to
Calaveras Road. (From the map, I'd expect Calaveras Road to be a pretty
drive.) Calaveras Road ends at I-680, then I planned to follow 680-280-17
into Los Gatos.

I'm not really looking to make great time, just looking for an enjoyable
drive. I'll keep your post for reference when I get closer to making the
trip.

Thanks again,

Bob

On Fri, 28 Aug 2009 14:57:29 -0700, sf > shouted from
the highest rooftop:

>On Fri, 28 Aug 2009 15:56:16 -0400, Bob Muncie >
>wrote:
>
>>Kalmia wrote:
>>> On Aug 28, 2:46 pm, Omelet > wrote:
>>>> In article >,
>>>>
>>>>
>>>>
>>>> "Dimitri" > wrote:
>>>>> Last night with some extra company I had planned a Mexican "DIY" buffet what
>>>>> I realized I was almost out of Salsa.
>>>>> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada (semi
>>>>> Fajitas) You know, Grilled lime marinated flap meat and pepper & onion
>>>>> grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate powder)
>>>>> I digress;
>>>>> 1 large can of diced roma tomatoes (drained & liquid reserved)
>>>>> 1/2 large white onion cut into a small dice.
>>>>> 1 small can diced jalapeños
>>>>> 2 tablespoons cilantro minced.
>>>>> Throw it all into a food processor and process to the desired size.
>>>>> Add back enough juice to make the mixture a dipable (word) sauce.
>>>>> Not Pico de Gallo but good enough as a salsa.
>>>>> Enjoy,
>>>>> Dimitri
>>>> Needed garlic but other than that, it sounds good!
>>>> --
>>>
>>>
>>> I'd add tomatillo and splash of lime juice, too.
>>
>>I agree Kalmia, Lime (or lemon) juice definitely brightens it up as with
>>other things like it, such as picante or salsa. I haven't worked much
>>with tomatillo, but I think that would be a nice add.
>>
>Personal taste, but I wouldn't mix tomato and tomatillo.

And I would use fresh, seeded chilies instead of jalepeños in the
salsa and put the jalepeños on the side.

--

"It's not that I'm afraid to die. I just don't want to be there when it happens." - Woody Allen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Fri, 28 Aug 2009 23:25:18 GMT, notbob > wrote:

>On 2009-08-28, sf > wrote:
>
>><smile> I wouldn't call Silicon Valley "deserted", but it's quieter.
>
>Are you trying to tell me there are still businesses in SV proper?
>From Milpitas and hwy 880 West to 85 and from hwy 237 South to ECR?
>3Com, National Semiconductor, AMAT, Apple, Sun, HP, IBM? No freakin
>way! Last time I was there, not a single business I delt with, other
>than my own company, remained. Even my company had shrunk from 18
>huge campuses to 2, both ghosts of their former self. Every campus
>for 5 miles in every direction was also deserted. The Central Frwy
>was deserted. No restaurants, no vendors, no support business, nada.
>Whole brand new campuses built in '98 still stand vacant, never having
>been occupied to this very day. You can drive down a dozen boulevards
>in that area and not see one single company campuse occupied. Smaller
>business parks shuttered and deserted. No, it's beyond quiet. It's a
>cemetery.
>
That's not my experience, but I can ask DD who works in Mountain View
and lives in San Jose if you want the inside dirt. I know cities have
a lot of empty store fronts and a lot is area specific. Burlingame is
a big example of that.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 29 Aug 2009 17:10:58 +1200, "BobF (on the laptop)"
> wrote:

>And I would use fresh, seeded chilies instead of jalepeños in the
>salsa and put the jalepeños on the side.

FYI: jalepeños ARE chilies. Were you thinking of a milder type like
Anaheim?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 28 Aug 2009 23:30:03 -0700, sf > shouted from
the highest rooftop:

>On Sat, 29 Aug 2009 17:10:58 +1200, "BobF (on the laptop)"
> wrote:
>
>>And I would use fresh, seeded chilies instead of jalepeños in the
>>salsa and put the jalepeños on the side.
>
>FYI: jalepeños ARE chilies. Were you thinking of a milder type like
>Anaheim?

Short answer: no. I use Anaheims (that I grow) for stuffing.

After eating jalepeños (and Mexican food) for well over 50 years and
cooking it for over 30 of them I do know that "jalepeños ARE chilies."
And so are a lot of other varieties ... some of which are far more
ballistic ;-)

Perhaps I'm wrong, but I got the impression that the OP was talking
about pickled jalepeños as opposed to fresh, seeded chilies. I also
thought he was adding far more picante to the salsa than I would.

After spending a great deal of time travelling in Mexico and living in
Central America it has been my experience that most table salsas are
not picante, but cooling ... and that hot chilies like jalepeños are
served on the side so that people who want to use them are given the
choice.

--

"It's not that I'm afraid to die. I just don't want to be there when it happens." - Woody Allen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"Dimitri" > wrote in message
...
> Last night with some extra company I had planned a Mexican "DIY" buffet
> what I realized I was almost out of Salsa.
>
> Dinner was simply soft Tacos on Warmed corn Tortillas with Carne Asada
> (semi Fajitas) You know, Grilled lime marinated flap meat and pepper &
> onion grilled veggies. Served with Mexican Rice (Knorr Chicken & jetomate
> powder)
>
> I digress;
>
> 1 large can of diced roma tomatoes (drained & liquid reserved)
> 1/2 large white onion cut into a small dice.
> 1 small can diced jalapeños
> 2 tablespoons cilantro minced.
>
> Throw it all into a food processor and process to the desired size.
> Add back enough juice to make the mixture a dipable (word) sauce.
>
> Not Pico de Gallo but good enough as a salsa.
>

What? That is salsa. Nothing more to it than that. No need to mince the
cilantro, the FP does that for you.

Paul

On Sat, 29 Aug 2009 19:29:08 +1200, "BobF (on the laptop)"
> wrote:

>Perhaps I'm wrong, but I got the impression that the OP was talking
>about pickled jalepeños as opposed to fresh, seeded chilies. I also
>thought he was adding far more picante to the salsa than I would.

The cans of diced chili that I buy are not pickled. Can't imagine
pickled peppers in a salsa... maybe I'm not very imaginative, but it
just doesn't sound right to me.

--
I love cooking with wine.
Sometimes I even put it in the food.

"BobF (on the laptop)" > wrote in message
...
> On Fri, 28 Aug 2009 23:30:03 -0700, sf > shouted from
> the highest rooftop:
>
>>On Sat, 29 Aug 2009 17:10:58 +1200, "BobF (on the laptop)"
> wrote:
>>
>>>And I would use fresh, seeded chilies instead of jalepeños in the
>>>salsa and put the jalepeños on the side.
>>
>>FYI: jalepeños ARE chilies. Were you thinking of a milder type like
>>Anaheim?
>
> Short answer: no. I use Anaheims (that I grow) for stuffing.
>
> After eating jalepeños (and Mexican food) for well over 50 years and
> cooking it for over 30 of them I do know that "jalepeños ARE chilies."
> And so are a lot of other varieties ... some of which are far more
> ballistic ;-)
>
> Perhaps I'm wrong, but I got the impression that the OP was talking
> about pickled jalepeños as opposed to fresh, seeded chilies. I also
> thought he was adding far more picante to the salsa than I would.
>
> After spending a great deal of time travelling in Mexico and living in
> Central America it has been my experience that most table salsas are
> not picante, but cooling ... and that hot chilies like jalepeños are
> served on the side so that people who want to use them are given the
> choice.
>
I don't even know who I'm responding to here, but wasn't the point of the OP
that he was out of salsa and had to make do in a hurry? If I had chilies,
tomatoes, lime, etc., available, I could whip up a decent salsa in a hurry.
Janet

On 2009-08-29, Bob Terwilliger > wrote:

> Well, crap. Thanks for the advice. The route I'd been working on took Hwy
> 160 southwest from Sac into Antioch, then south on surface streets to Vasco
> Road.

Well now, that's a whole new ballgame. By all means, take 160 to
Antioch, a fabulous route and one of my all time fave drives. It
follows the delta and passes through some lovely delta country. Locke
is the oldest Chinese town on the West Coast. Rio Vista has a cafe
with big game trophy heads from all over the world. Too late for the
Isleton Crawdad Festival (Jun).

After Brentwood, you hit Vasco, but it sucks. They killed the scenic
route through the valley for a reservoir and now there's a 11 mile 4
lane by-pass duller than the inside of a doctor's waiting room. OTOH,
if you have the time and go a bit South of Brentwood on the old route,
you hit one of the best produce spots in the SFBA. If you still want
to go, I'll give you a more detailed route to hit all the fruit/veg
stands U-pick farms and still get to Livermore via Vasco. Let me
know.

http://www.harvest4you.com/

When Vasco hits 580 get on it and go due west, but get off on 84
(south) to downtown Livermore (the very next exit!). I used to live
there before moving here to CO, so I am very familiar with the area.
If you have the time, stop in downtown Livermore at the First Street
Ale House. Great grill food and killer beers. I recommend the steak
sandwich or fish and chips and a pint of Pliney the Elder ale. (I'd
kill for a bottle of Pliney, right now!)

From there, stay on 84 south. It will take you the back way out of
Livermore, Vallecitos R, to 680. As for Calaveras Rd, I'd pass if I
were you. It's 26 miles of the most torturous twisty turny driving
your ever likely to see. Not much to see cuz of heavy shaded oak
trees and besides you'll never be taking your eyes off that freakin
road. Brake, turn, brake, turn. Avg speeds is 15-35 mph and your
brakes better be in excellent condition. I've driven it a half dozen
times and even on a motorcycle, its grim. In a car, forget it. It
may look good on the map, but in real life it's a nightmare. I'd
truthfully have to say, possibly the worst road in N. CA. Seriously.

One option. Instead of going south on 680, you can take the
Valicetous Rd the other direction, still 84, through Niles Canyon, to
Fremont. Actually, if you really want a great trip, and have the time,
take 84 all the way to the Coast. Whenever I went to the Coast, I
usually went 84. Once you get across the Dumbarton bridge and through
Woodside, Skylonda, etc, the scenery is stunning. It comes out at San
Gregario Beach, about 11 miles South of Half Moon bay. Boy, I could
put you on a day trip to die for, from there.

If I ever come back to CA to visit ....I'm sure I will.... I'll be
makeing that exact trip to the Coast on 84. <sigh>.

If I can be of further help, Bob, let me know.

nb










>

On 2009-08-29, sf > wrote:

> That's not my experience.....

Just what is your experience, SF?

Hell, I worked there for 15 yrs. I commuted 70 miles every day to
there. I even lived there for one year right on Lawrence. A friggin
nightmare of traffic and people. Now, it's a ghost town. Dead.
Deserted. I know a ghost town when I see one. I'm sure a few
businesses have creeped back (VERY few!), but not like it used to be,
when every square inch of asphalt had a car and 5 ppl on it. Where
every single parking space in every single campus was filled. When it
took 3 light cycles to get through the six lane intersection at
Lawrence and Kifer. Never again.

I know where the businesses went. Up The Peninsula or to Fremont and
Emeryville or Livermore or Tracy and Stockton or mostly offshore.
Hell, Cisco abandoned it's main campus within 3 yrs of building it.
My buddy lost his job when. after just completing a brand new 130
million dollar campus, his foreign owned company just closed up shop
and moved the whole operation back to Norway or Finland. Adios,
Gringos! Sorry. No one is coming back to SV. Industry in this
country is dead and especially in the highest priced real estate area
in the US. If anything, they'll tear it all out for housing. It
can't sit fallow forever. Probably become mixed commercial
neighborhoods where apartments/condos are built overlooking Safeway
parking lots.

Silicon Valley will come back like The South shall rise again.
Never.

nb

On Sat, 29 Aug 2009 15:22:32 GMT, notbob > wrote:

>Silicon Valley will come back like The South shall rise again.

It's not a vast, deserted wasteland either. Just because the dot com
bubble busted doesn't mean there's no life. Nature abhors a vacuum.

>Never.

SV has moved on. I'm talking about the current real estate slump, not
ancient history.


--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-29, sf > wrote:

> SV has moved on. I'm talking about the current real estate slump, not
> ancient history.

I'm sure you're talking about something. Get back to us when you
figure out what it is.

nb

Bob Terwilliger wrote:
> notbob wrote:
<snip>

I'd do it on a weekend or between 10am-2pm
>> during the week. Weekends aren't really all that great cuz EVERYONE
>> goes somewhere in the SFBA on weekends during the Summer. Good luck
>
> Well, crap. Thanks for the advice. The route I'd been working on took Hwy
> 160 southwest from Sac into Antioch, then south on surface streets to Vasco
> Road. Vasco Road south to a *brief* jog on I-580 to Vallecitos Road.
> Vallecitos Road west until its end at I-680, then another brief jog to
> Calaveras Road. (From the map, I'd expect Calaveras Road to be a pretty
> drive.) Calaveras Road ends at I-680, then I planned to follow
> 680-280-17 into Los Gatos.
>
> I'm not really looking to make great time, just looking for an enjoyable
> drive. I'll keep your post for reference when I get closer to making the
> trip.

Just meander down 160 to Isleton. Stop at Das Cliff Haus for lunch and
some wonderful German beer on tap. The food was wonderful too, at least
it was last time I was there (last century). A gnome of a German man
named Klaus cooked and it was a beautiful thing. I was NOT the
designated driver in those days, so I had a helluva good time :-)

There is also a beautiful view of the delta as it broadens out - lovely
at sunset.

TammyM

On 2009-08-29, TammyM > wrote:

> Just meander down 160 to Isleton. Stop at Das Cliff Haus for lunch and
> some wonderful German beer on tap. The food was wonderful too, at least
> it was last time I was there (last century). A gnome of a German man
> named Klaus cooked and it was a beautiful thing.

Never saw that place, Tammy, but I'll look for it when I come back for
a visit. And yes, just driving 160 is a joy. OTOH, some parts of the
delta have suffered severly. We used to be regulars out at Bethel
Island. A docked housebout, skiing, jet skiing, trips to Lost Isle.
Last time I was there, it wasn't just a ghost town, it was a ghetto.
So sad.

nb

notbob wrote:
> On 2009-08-29, TammyM > wrote:
>
>> Just meander down 160 to Isleton. Stop at Das Cliff Haus for lunch and
>> some wonderful German beer on tap. The food was wonderful too, at least
>> it was last time I was there (last century). A gnome of a German man
>> named Klaus cooked and it was a beautiful thing.
>
> Never saw that place, Tammy, but I'll look for it when I come back for
> a visit. And yes, just driving 160 is a joy. OTOH, some parts of the
> delta have suffered severly. We used to be regulars out at Bethel
> Island. A docked housebout, skiing, jet skiing, trips to Lost Isle.
> Last time I was there, it wasn't just a ghost town, it was a ghetto.
> So sad.
>
> nb
Next time you come back for a visit, nb, you bettuh let us local
denizens KNOW. I would happily be your designated driver.

I love the delta. The Crawdad Festival may be no more though.

TammyM, looking forward to temps in the 80s next week!!!!!!!!!!!

On 2009-08-29, TammyM > wrote:

> Next time you come back for a visit, nb, you bettuh let us local
> denizens KNOW. I would happily be your designated driver.

You're a sweetheart and a joy, as always, Tammy. Thank you.

> I love the delta. The Crawdad Festival may be no more though.

It does look iffy. Too bad.

Amazingly enough, The Delta (I should give it its due) has crawdads by
the millions. I've known friends who've harvested 'em by the
hundreds. Problem is, lotta mercury from the old 49er days. That's
why all crawdads for festivals are imported from LA (I always
suspected). That or locals are just stupid.

nb

On 2009-08-29, Christine Dabney > wrote:

> Why will the Crawdad festival be no more?

http://www.news10.net/news/local/sto...?storyid=59803

Time will tell, Chris.

nb

notbob wrote:

>> Well, crap. Thanks for the advice. The route I'd been working on took Hwy
>> 160 southwest from Sac into Antioch, then south on surface streets to
>> Vasco Road.
>
> Well now, that's a whole new ballgame. By all means, take 160 to
> Antioch, a fabulous route and one of my all time fave drives. It
> follows the delta and passes through some lovely delta country. Locke
> is the oldest Chinese town on the West Coast. Rio Vista has a cafe
> with big game trophy heads from all over the world. Too late for the
> Isleton Crawdad Festival (Jun).

Lin and I love to attend the Courtland Pear Festival each July. We went to
the Isleton Crawdad Festival once, but were put off by the lack of crawdads
there.


> After Brentwood, you hit Vasco, but it sucks. They killed the scenic
> route through the valley for a reservoir and now there's a 11 mile 4
> lane by-pass duller than the inside of a doctor's waiting room. OTOH,
> if you have the time and go a bit South of Brentwood on the old route,
> you hit one of the best produce spots in the SFBA. If you still want
> to go, I'll give you a more detailed route to hit all the fruit/veg
> stands U-pick farms and still get to Livermore via Vasco. Let me
> know.
>
> http://www.harvest4you.com/

That's VERY helpful; a million thanks!

Bob

In article >,
notbob > wrote:
>On 2009-08-29, Bob Terwilliger > wrote:
>>
>> This bodes well for my plans to take a road trip to Los Gatos. I'm trying to
>> figure out a low-congestion route from the Sacramento area.
>
>DOH!....
>
>Not gonna happen. I lived in the main corridor from the Central
>Valley to the SFBA proper (Try-Valley). It's a nightmare. No one can
>afford to live in SFBA, so they all commute from Central Valley. From
>Stockton to the East Bay, it's a parking lot during weekday commute
>perioud. One of the worst commutes in CA.

From one who occasionally has the luxury of observing commute traffic from
the Silly Valley from the non-commute direction:

Reports of its demise are greatly exaggerated.

Things are still pretty clogged in the Tri-Valley as well although I don't
go out as much now that I stopped working in Walnut Creek.

There is indeed a lot of available office space but that basically means
the traffic has ramped down to "heavy" during commute times instead of
"impossible".

Bob should be fine if he avoids commute. It's good interstate almost all
the way. (He should be fine on the I-80 portion off hours, as well.)

Charlotte
--