ludja

I like Zarzuela a lot also; it's been awhile since I've been there though--so hard to find parking near Russian Hill! Another place I don't see listed here is Thirsty Bear Brewery near SFMOMA and Moscone Center. Always fresh and tasty; nice atmosphere too. I love going there during the day during an off time when it is a little quiet and sun is streaming in through the skylights. Some good things: fish cheeks in sherry sauce manchego croquetas with romesco grilled wild mushrooms with sherry and garlic mixed seafood ceviche thirsty bear

Silly question: How does sumac with edible berries compare to 'poison sumac'. Sumac, (I think the 'poisonsous' kind) grows easily in CT. I'm not even sure which part is poisonous...

I'd second the Joseph Phelps and Caymus wineries in Napa. Joseph Phelps has a beautiful estate and many interesting wines. Given the amount of time; is they would like to go to Sononma one day, probably would have to pick between 'upper' and 'lower' Sonoma.... and then there's the Carneros... If they haven't been out West much, they might particularly enjoy visiting some of the wineries around the town of Sonoma which has a beautiful square surrounded by historical buildings. Some nice wineries to visit around there are Ravenswood and Gundlach Bundschu. It's a nice drive up on Hwy 12 and have a large choice there, including St. Francis. I like the wines at Matanza's Creek although that is a littler farther drive from Sonoma. Can also do some cheese tasting at the Sonoma Cheese Factory and Vella in downtown Sonoma (Montery Jacks, Dry Jack). Some of my favorite wineries up in Healdsburg area in Dry Creek and Russian River: J. Fritz. Quivera, Rochioli, Mazzoca, Ridge Lytton Springs. Preston is very beautiful to visit--old farmhouse, nice picnic area but I've been less impressed with the wines the last few times I went. A fun winery to vist is also Hop Kiln in an old Hops building. These wineries are a bit smaller in feel than some of those mentioned around town of Sonoma. Beautfiul scenery. Well, I'm biased towards Sonoma which is where most of my experience is; if they have time I think it's worth a trip over the mountain! Note: Many, if not most of the wineries in Sonoma have facilities for having a bringalong picnic lunch. It's something that we always enjoy doing and does not seem to be as prevalent in Napa.

Thanks KatieLoeb, for the delicious tip on the strega canoli and wonderful invitation to check out your latest offerings at Rouge's bar! I'm sure they're great!

any preferance on type of wines? red or white? specific variatels?

good schnapps; especially if it's cool out.

Hmm... two simple sandwich ideas: On good rye bread with mayonaise, salt and pepper and horseradish (fresh or prepared) Make the famous Tony DiLuc (sp?) sandwich from Philly: pork, sauteed broccali raab and slivered aged provolone

what vermouth would you use? Punt y Mes? That's what I'm using right now. I used Carpano's Antica formula before, which I liked better, but I can't find it any more. I tried it with Vya but it wasn't bitter enough for my tastes. regards, trillium Thanks Trillium. I haven't had Seville orange juice fresh (only in marmalade, which I love) so don't know if this is viable idea. I thought it might be a good ingredient to make an interesting sangrita chaser for tequila. The most common recipe I've heard of uses organge juice, tomato juice, lime and chile... Caroline mentioned an intriguing version pomegranate juice and ancho chile puree...

Susan in FL: Do you add the strega to the espresso or sip it along side? (When I Had the 'tough' Sambuco/espresso experience, I think it was added in--- to make a "corrected" espresso...

Thanks for 'reminding' me of Strega. Have heard of it and been intrigued; the flavor descriptions make it only more so. I see Susan in FL's post also as I am writing. I also am on a narrow precipice when it comes to licorice flavor. I've had trouble with Sambuca the last time I've tried it--almost an involuntary gag reflex!!! Which really irritated me; I mean, my mind was telling me that espresso and Sambuca were a classic combination but my body just wouldn't have it!! As a kid also, the only flavor I hated was licorice (Dad got all the black jelly beans ) But--I now love fennel, enjoy Pastis, love Herbsainte in Sazerac's....so I think I will like Strega. I guess it would be safest to order a glass at a restaurant first... The most of I've heard about strega before this was as a sometime additive to certain dessert preparations (soaked into a cake, is one I remember). KatieLoeb: do you remember what bakery has the strega cannolis? (I live out West now, but visit Philly quite a bit and have a good friend there).

Thanks for sharing--and while you're on the road! The french fries look excellent! I've been to Boone Plantation to visit-- (no food involved ).

I've heard of strega and been intrigued by it...but have never tasted it. Is there any way to describe it's taste? Similar to anything else?

Thank you so much for sharing a tour through classic french pastries. The sugar work was amazing to me; I've never seen anything like it. As mentioned above, the fire and ice piece was an incredible design, but all the pastries, cakes, breads were extremely tempting to look at. *the website is very nicely done also*

what vermouth would you use? Punt y Mes?

Thanks for sharing your ongoing onslaught against the legions of meyer lemons and for the great photo; I know what I'm making for dinner tonight!

I've eaten at Yank Sing about two times; it's nice but expensive, relatively. They do seem to have some 'creative' dim sum in addition to more traditional things. Haven't tried Koi Palace yet, but Ton Kiang is one of my favorites. Agree that the freshness there is a big draw.

I've eaten several times at a small informal cafe with very good authentic pasta and seafood dishes. Last time was a few years ago: Caffe Napoli Ocean Ave, Carmel 625-4033 A nice place to get drinks is at Clint Eastwood's, Hogs Breath Inn (on San Carlos between 5th and 6th). I've never eaten there. Nice cozy bar to hang out in and/or nice outdoor space for drinking with lots of individual fireplaces. Make sure you visit Pt. Lobos State Park ~5 miles south of downtown Carmel off of Hwy 1. Spectacular ocean views with rocky cliffs, twisted cypresses and lots of fauna. Very likely to see sea lions and otters. Nice places to picnic if warm enough. Can drive to lookout points or take short hikes on well groomed trails (sneakers fine). Edited to add that the Carmel Mission is incredibly beautiful if you've never visited it.

I was looking up something and came across this link for Yank Sing in SF. They have a 'gallery' of dim sum foods with photos and descriptions. Maybe that will be useful. click A favorite dessert item for me is: SESAME BALLS description from Yank Sing: "Light sticky rice-flour balls stuffed with sweet yellow bean puree, rolled in sesame seeds deep-fried until golden brown and crusty." *I might describe the texture and 'crispy' instead

pork

Any good gelato places in the North End?

Did anyone notice Fifi's post?

Pan: What a lovely treat to wake up today and read your wonderful description of Budapest sweets and your time there. You manage to capture some of the romantic, baroque atmosphere of it all; which is a lovely accompaniement to eating desserts in that part of the world. Thank you! I have been to Hungary a little bit but mainly in Southeastern Austria (Graz) where my grandparents live. I would really like to go to Budapest also. There is much overlap between Austrian and Hungarian cooking in that area; goulashes, paprika chicken, etc. The sour cherry strudel sounds excellent. The flavors I am used to are: apple and topfen (farmer's cheese) for sweet; potato and cabbage for savory... There are poppy seed and walnut strudels in Austria also, but to my experience, they are composed of a yeast dough; a completely different animal than the phyllo-type but also excellent. The Gestenygolju (Chestnut balls, with a chocolate exterior and not only chestnut paste but also sour cherries inside) also sound incredible. I've never heard of them. I love chestnut desserts, including, 'Kastanien Reis" or Gestenypure or "Mont Blanc". I've had other good chestnut tortes in which a nice yellow cake is split in two and filled with a thick band of chestnut puree/whipped cream and served with more schlag... of course. I never heard of "Somlói galuska ". Everyone who reads this owes it to themselves to read the recipe in the link. Sounds like a fantastical dessert. That nut filling, composed of ground walnuts, rum, milk, raisins is very good and similar to that used in walnut strudel and walnut crescent cookies... I do like the Gundel Palatschinken---but it's true for me as Jon Tseng mentions that it can sometimes be difficult to have after a big meal due to its richness. Our family usually had Palatschinken as a meatless meal; filled with currant jelly and or sweetened farmers cheese.... Thanks again Pan, this was wonderful!

People have mentioned a few of their favorites in this thread Sound of Music Party but this topic deserves its own thread. What are some of your favorite or most unusual Austrian and/or Hungarian desserts? Please give a description of the dessert as well. One of my all-time favorites: The famous Dobos Torte description from Rick Rodger's, Kaffehaus, "Five thin layers (no more, no less) of vanilla sponge cake, each slathered with rich chocolate buttercream icing, and topped with wedges of caramelized cake" The caramel topping is a crisp layer on top of a thin piece of cake and has a wonderful, slightly bitter taste that sets off the chocolate perfectly.

I'm not much of a chocolate bar eater, but I AM Canadian, and I think I know what you're referring to. It's called "Cadbury's Flake" I've just googled it for pictures, but all there seems to be is a series of images of the wrapping (and a Nokia cellphone cover in Flake colours with a logo!) I always thought that Flake was gross, and very waxy, but it is definitely a nostalgia thing for those that grew up with them, primarily in the UK and in the colonies. I have friends born in South Africa, Malta and Hong Kong and they all "wax" nostalgic about flake. Ding, Ding, Ding, Ding, Ding!! Yes, that's it, Flake. Thank you! Yes, I can understand nostalgia with childhood candies, but without that benefit, I have to say I did not enjoy it. Em, guess I made that clear above having fun with my purple prose. Thanks for the additional info re: it's distrbution and fans. p.s

Thanks for your comments Bong. and for your tips re: the other South Indian restaurants. I agree Sue's is expensive; but it has measured up well for me against other places near here. *I am no expert in Indian food; just a big fan*. Maybe I should check out Turmerik again; for me (one lunch experience) it was overprices and the flavors not very exciting...kind of like your assessement of Sues... Thanks again!