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toni guy

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Posts posted by toni guy

    Iron Chef- Episode 2

    in Food Media & Arts

    Posted

    Back to the apparent spitting.  I checked my Tivo and it absolutely happened.  If it wasn't spitting, and was instead some obscure culinary technique, I'd really like someone in the know to explain it to me.  I was truly shocked when I went back to view the segment again.  Yuck!

    he leans forward to smell the food, not spit in the pot. i watched it in sloooow motion and you can see him lean forward and smell the steam, and nothing comes out of his mouth. he does make a weird, spitting-like face, but i think it's just his smelling face.

    Costa Mesa area dining

    in California: Dining

    Posted

    It's too bad you don't have time to take a drive South to San Juan Capistrano to Ramos House Cafe, Orange County's best breakfast hands-down. Their bloody mary has a king crab leg and asparagus for crying out loud, and don't get me started on the beignets.

    I went here on Sunday afternoon. It is definately a great place for breakfast/brunch.

    Seating was outside on the patio of an old cottage like house built in 1881 right on the

    railroad tracks in Los Rios Historic District, the "oldest neighborhood in California." The place made me want to site down and

    enjoy myself.

    And the food made me want to stay forever. I started with Basil Cured Salmon with Toast Points.

    Thin strips of cured salmon bathed in a sweet, creamy herb sauce topped with

    crispy toast points and fresh, chopped herbs from the garden growing next to the dining

    area. The salmon was rich and soft; the toast were points crunchy and baked with an array of seeds; the basil was spicy and aromatic. I really enjoyed this dish as I love simple, herbed

    seafood dishes.

    For the main, I ordered Duck and Sweet Potato Hash, Collard Green Sauce with Wild Mushroom Scrambled Eggs. Two patties of duck hash topped with julienned curls of sweet potatoes

    surrounded by the scrambled eggs. The duck hash, so flavorful and moist, reminded me of Thanksgiving(?). The mound of fried, crunchy sweet potatoes contrasted the soft hash nicely.

    Containing sundried tomatoes as well as mushrooms, the scrambled egg was a nice rendition

    of a simple, yet delicious classic. The collard green sauce lost itself in all

    of the other flavors, although I did find some cooked greens in the hash along with pine nuts and

    small cloves of roasted garlic. Another dish, another success.

    A scone served with cinnamon spiced apple sauce accomponied the main course.

    I liked the bread and compote very much even if it seemed a little out of place with

    the duck, but it was brunch after all.

    My date sipped on a pomegranate mimosa served in a rustic jar with a straw. The drink tasted

    yummy, if not a little sweet. I drank a 'normal' mimosa, made with fresh orange juice.

    The chef lives in the little house and opens the cafe from Tue-Sun 8:30 - 3 PM.

    A very good breakfast/brunch and worth the little drive. Highly recommended for anyone

    interested in a cozy spot for good food in the morning; the food was fresh and tastey and the

    atmosphere made me want to relax under that huge tree all day.

    Ramos House Cafe

    31752 Los Rios St

    San Juan Capistrano, CA 92675

    Phone 949-443-1342

    Dinner! 2004

    in Cooking

    Posted

    Brazil nuts and nectarine wrapped in prosciutto.

    Crab ravioli with creme fraiche and basil.

    Linguine with Sicilian pesto served with grilled cumin and lemon marinated shrimp.

    Citrus fruit with rosemary honey.

    freezing creme fraiche

    in Pastry & Baking

    Posted

    Traditional creme fraiche is just raw cream that has matured and thickened on its own from the natural lactic cultures.

    When commercially produced, creme fraiche is pasteurized cream inoculated with specific live lactic cultures.

    The creme you make at home is a decent substitute but not really the same as the cultures found in buttermilk usually aren't the same as the cultures found in either naturally occuring or commercially produced creme fraiche.

    Food Blog: Pim

    in Food Traditions & Culture

    Posted · Edited by toni guy (log)

    So we had Scarywurst for lunch.  It was actually not anywhere near as disgusting as it looked.  The wurst was freshly grilled, sliced into small pieces, then smothered with ketchup and curry powder, then served on a paper plate with french fries.  Plus, it was kind of a fun way to prepare ourselves for the dinner at the three-starred Le Buerehiesel.

    oh man, i forgot about currywurst until this post. my mom ate this when i was little. the smell, the curry powder mixed with ketchup. hmm i wonder why she gave it up when i was old enough to cook?

    thanks for the memories! haha =]

    Orange County Fish

    in California: Cooking & Baking

    Posted

    I was assuming he lived in Santa Monica...but now that I read it...the post said Santa Monica seafood company...not the city of Santa Monica...oh well, those places i wrote about might still be useful for someone else! 

    Ya I live in Costa Mesa but thanks for the info anyways. Next time I'm close to Redondo I'll check it out.

    I used to use Santa Monica Seafood, but really, I haven't been very pleased with my purchases lately.

    I'm in the same boat. We live off of 19th so SMSCo is right there but recently I haven't been too happy with some of their seafood. That's actually the reason for the original post.

    The real gem is Maukai.

    I love Marukai. I can't say they haven't pleased me when I've gone there, I was just wondering about some other places. mmmm We picked up some unagi last time we were there... pretty good.

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