Headed To ERA End Of August !!!

[tkb289]

Thanks for all of the advice. Along with a camera, I'll also be bringing some California grown goodies. I understand that the folks at ERA enjoy a good snack from time to time


Patrick ... thanks for the travel tip. I actually have a rental car lined up, an Alamo 'economy' car ... but I'll be sure to walk by the taxi area, just for fun.


- Tim

[patrickt]

Originally Posted by tkb289

Patrick ... thanks for the travel tip. I actually have a rental car lined up, an Alamo 'economy' car ... but I'll be sure to walk by the taxi area, just for fun.

OK, take lots of pictures. And, if you can, find out what ERA is doing different in the last three or four years. They're constantly improving their product, but that they don't always announce the little improvements that they make.

[Bobcat]

I didn`t realize that they grew sausages in California .... that`s Peter`s weakness !
Patrickt is right ... they make small changes/improvements as they go along , and EVERYONE up there is a wealth of knowledge . Those pictures you take now can be some valuable reference material later .
I had CT Custom Car do my paint ... and am very pleased with how it turned out . They are about 30 minutes from ERA in Enfield .
Welcome .... you`ll have a blast !

Bob

[Jim Holden]

Here is a short list of "burnt offerings" to take to PEP (Peter) guaranteed to get his attention:

Supresada, the hotter the better
Provolone, the harder the better
Stuffed hot Italian peppers with garlic in oil, the messier the better
Proscuito, the thinner the better, wrapped around almost anything
A loaf of unsliced Italian bread from Arthur's Avenue in the Bronx, the crispier the better

tofu and vegtables from CA won't do it....

Take it from one who knows our boy.

Jim

[tkb289]

Originally Posted by Jim Holden

Here is a short list of "burnt offerings" to take to PEP (Peter) guaranteed to get his attention:

Supresada, the hotter the better
Provolone, the harder the better
Stuffed hot Italian peppers with garlic in oil, the messier the better
Proscuito, the thinner the better, wrapped around almost anything
A loaf of unsliced Italian bread from Arthur's Avenue in the Bronx, the crispier the better

tofu and vegtables from CA won't do it....

Take it from one who knows our boy.

Jim

Jim,

You do know Peter, and he does not seem like a whole grain, hay and alfalfa kind of guy ... that's for sure!

Don't know if I can match what's on the list, but was thinking of some California grown pistachios and almonds, some Ghirardelli dark chocolate, maybe a bottle or two of Napa Valley or Monterey County wine, if I can get in on the plane. I would consider a loaf of real San Francisco sourdough French bread, from Boudin's bakery right on Fisherman's wharf ... but it would probably not survive the flight without being eaten first.

Thanks for the advice !

- Tim

[sgianino]

Hey TKB 289,
If your here long enough to visit the Boston area about 2 hours north of CT i would be glad to meet up, heck it would give me the excuse to take the cover off the car and go for a ride with ya

Sal

[tkb289]

Originally Posted by sgianino

Hey TKB 289,
If your here long enough to visit the Boston area about 2 hours north of CT i would be glad to meet up, heck it would give me the excuse to take the cover off the car and go for a ride with ya

Sal

Sal,

Sent you a PM.

- Tim

[RodKnock]

Originally Posted by Jim Holden

Here is a short list of "burnt offerings" to take to PEP (Peter) guaranteed to get his attention:

Supresada, the hotter the better
Provolone, the harder the better
Stuffed hot Italian peppers with garlic in oil, the messier the better
Proscuito, the thinner the better, wrapped around almost anything
A loaf of unsliced Italian bread from Arthur's Avenue in the Bronx, the crispier the better

tofu and vegtables from CA won't do it....

Take it from one who knows our boy.

Jim

We do have turkey, veggie and chicken-apple sausages out here too.

Man, talk about heart-attack central. Whooweee!