kevinkeating posted a post in a topic,
Soupcon posted a post in a topic,
robirdstx posted a post in a topic,
A personal favorite: https://www.mitierracafe.com/
Loud, Crowded, and Fun! And not expensive! You may have to wait a bit for a table.
I love their Michoacan Special: Carnitas de Puerco. Baked Pork Tips marinated with Oranges and Spices. Served with Guacamole, Pico de Gallo, Refried Beans and Spanish Rice
Now I want to go back!
Photo of my meal from last year.
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Pastrypastmidnight posted a post in a topic,
blue_dolphin posted a post in a topic,
liamsaunt posted a post in a topic,
and a split plate of fried shrimp
Dinner was at Pisces, a small seafood focused restaurant. Bread with white bean dip
Sautéed calamari with arugula salad
Spinach risotto with local flounder
Breakfast this morning was at the Captain's Table
Blueberry bread pudding
Bagel with smoked salmon
The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
The rest of my trip can be seen here:
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JoNorvelleWalker posted a post in a topic,
The Norpro dished exactly the right amount for my 50 mm ravioli cutter. Thereby proving Bugialli correct. I was not pleased that the Norpro pinched my hand. I like Zeroll scoops much better.
The result plated with sage butter. (Store bought sage, as my poor dear sage plant is looking somewhat threadbare at the moment.) Enough thujone to sate the lust of the most degenerate absinthe fiend.
Humorously I neglected to add salt to the pasta water.
Peter the eater posted a post in a topic,
My batch looked like this:
I boiled them for ten minutes, add salt and then melted butter. They'd probably be even better with less time cooking but there has been stories of bacteria in the fronds. Better safe than sorry.
I recall a post from mid 2007 where someone in Ontario was thinking of pureeing fiddleheads for a catering job - along with pickerel I think - and I replied how I simply couldn't bring myself to liquefy such short lived beauties. Now I have a new answer . . . trim off the stem for the puree and keep the tight coils intact.
PassionateAmateur posted a post in a topic,
Anna N posted a post in a topic,
Strawberry rhubarb crumble.
My first significant cake baking experience was at around age 10 when I was driven to make the Enchanted Castle cake from the Betty Crocker Boys & Girls Cookbook for my sister's birthday. Scroll past the bunny salad https://popgoesthepage.princeton.edu/tag/betty-crockers-new-boys-and-girls-cookbook/ I used a box mix and improvised on the decorating but it was essentially as shown. Suprisingly I was not pained when the first cut was made; just delighted that she and others were delighted.
The next wow cake was when my mom made a tunnel cake with dark cherry mousse for a dinner party. It seemed magical. This was in th 60's before they were a "thing". (see attached image of recipe from Good Housekeeping magazine found in mom's recipe binder)
I'd started baking in general and became the designated cake baker for the sweet my dad took to work for lunch. This was the era of bundt cakes and pudding cakes. I unearthed some of the recipe cards and came upon: the poppy seed cake from the olo can, carrot cake from Blue Ribbon Recipes, apple cake with orange juice, pistachio pudding cake, sauerkraut chocolte cake & mashed potato chocolate cake, Maid Heatter's Royal Viennese Walnut Torte- list goes on
One Christmas Austrian friends sent us a Sacher Torte complete in its adorable wooden box from the Hotel Sacher. Anticipation was high; disppointment was deep. Dry/boring! - though I did like the apricot jam under the chocolate glaze.
In the 80's a Vietnamese friend introduced me to the less sweet style of Asian cakes with light fruitiness and a whipped cream & crushed fruit filling.. Around that time I also became enamored of a roulade cake flavored with pandan from the big Chinese market (99 Ranch).
There was a big "cake lull" until I recently baked an olive oil cake with tangerine zest when the pantry was bare. In fact I think I'll make it again tomorrow
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FauxPas posted a post in a topic,
OK, I was over in the same area later this afternoon and popped back in to pick one up. I ended up with two. My husband wanted to try the shrimp quality and I wanted to try a vegan option. Not that I am a vegan or even interested in becoming one, I just find it interesting to see how appealing they can make vegan kits. I was thinking of making the Black Bean Cakes as a starter, followed by the Shrimp Scampi, but decided the Shrimp would suffice.
Here are some pics and details...
The packaging is quite good. The boxes are all the same size, a fairly long and narrow box, good for fitting into the fridge. Info on the box shows if a meal is gluten-free, vegan, etc and the shrimp was labeled as a dietitian's choice. Time to cook is given (are they all 20 mins or less?) as well as level of spiciness and whether you have to do a bit of chopping or none at all. The plastic window lets you see at least some of the ingredients.
Here's the contents of the shrimp dinner. It's only 10 oz (less than 300 gms) of shrimp and the other ingredients are very simple, so the quality of the shrimp and the cooked (!) fettuccini will be key. The onions are already diced, the garlic and parsley minced. Pats of butter included.
Here's the contents of the Black Bean cakes - instant corn grits, cooked basmati rice, black beans, diced red peppers, cumin, sriracha, salsa verde, diced squash and minced garlic.
The recipe card for the Bean Cakes:
And for the shrimp:
Kerry Beal posted a post in a topic,
ProfessionalHobbit posted a post in a topic,
B and I went there last year in 2016. How time flies!
We found our experience not as good as it could have been.
We arrived early, and they didn't seat us until 50 minutes later, 20 minutes past our reservation time. When I asked what was taking so long, I was told "Well, you arrived early." That's not the point -- we had a reservation time of 9 pm and it's now 9:20 -- does everyone who comes here get seated late? Strike #1. Furthermore, we were seated at the bar and no staff came by to alert us; I had to get up to go speak to the host.
On to the food...
"Thai soup" -- while it reminded me of tom kha gai and hit all the right flavor notes, I was asking myself why are we eating pseudo-Thai food in this restaurant?
Not exactly an auspicious beginning. Strike #2 was that it took nearly 5 minutes *after* being seated before we received the menus, and when they brought us the menus, they also brought us the first amuse-bouche. It felt like a weird combination of: (1) we're being rushed and (2) we're being punished.
Buckwheat blini, salmon, osetra caviar.
Well-made blini -- perfect, actually. Like butter-flavored clouds.
Seared foie gras, caramelized onion, poached rhubarb.
Plating doesn't exactly inspire confidence, a theme you will see repeatedly throughout. Was prepared well though from what little I tasted.
Figs, arugula, fennel, Gorgonzola cheese.<br style="background-color:#ffffff;color:#353c41;font-size:14px;"> <br style="background-color:#ffffff;color:#353c41;font-size:14px;"> Average salad, nothing special.
Seared scallops, morels, English peas, Madeira.<br style="background-color:#ffffff;color:#1d2129;font-size:14px;text-align:left;"> <br style="background-color:#ffffff;color:#1d2129;font-size:14px;text-align:left;"> Excellent flavor, from the bite or two I stole off of B's plate. Sear on the scallops poorly executed though.
Lamb loin with farroto, Medjool dates, carrots and chermoula.
The lamb was well-cooked. The plating sucked, the sauce was oversalted (basically, if you can taste it, it's too much), and the accompaniments slapdash. At this point, I was starting to become irritated. This is a restaurant that is supposed to be in the vanguard of San Francisco dining and for the prices that are being charged, everything should feel like perfection from the moment you step inside to when you depart.
This was not it. Ixnay on the square plates.
Louisiana butter cake, peaches, huckleberry compote, vanilla ice cream.<br style="background-color:#ffffff;color:#353c41;font-size:14px;"> <br style="background-color:#ffffff;color:#353c41;font-size:14px;"> Amateurish plating. Cake itself was "fine". Maybe I ordered wrong.
Flourless chocolate birthday cake.
I suppose it might have been a good restaurant -- in 1995. You can do better in the City.
Thanks for the Crepes posted a post in a topic,
There are definitely quality levels in processed cheese. Kraft Singles, for instance, are processed American "cheese food product". They do not qualify to be called cheese. Velveeta is also a cheese food product. There is also American cheese that does legally qualify to be called cheese. Kraft and Borden make versions that can be found alongside their cheese food product slices. My favorite is American cheese sliced to order at the grocery store deli in front of the customers. It is also processed but retains enough cheese to legally still be called cheese. The processing allows it to become creamy instead of stringy when it melts. At the very bottom of the heap is imitation cheese food product, made with oil. Now we are talking plastic. This stuff is vile.
I also like good quality American cheese on a burger. Occasionally, I'll be in the mood for cheddar, provolone or a Swiss and mushroom burger, but I keep going back to the American version. I don't like blue cheese, but almost every good burger restaurant around here offers a burger with blue cheese. I always bend the corners off a square slice of cheese and place them up nearer the center of the burger so they don't melt off into the pan or grill. The smoked provolone I'm currently buying is cut from a round log and is already perfectly shaped to melt on a burger.
Sometimes with very good perfectly cooked beef, I will eat it on a bun as a plain burger with nothing else, or if in a really purist mood just eat it as a "steak". It's all good if you stay far away from the imitation cheese food product. I can't believe they can legally sell that drek as food.