annachan
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Posts posted by annachan
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Personally, I love the caramel flavor. My current favorite milk chocolate is Weiss, because of the great caramel flavor.
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Someone at work used to make a really good smoked salmon spread. She said it's really easy. She mixes smoked salmon with cream cheese, chopped scallion and a little lemon juice. I imagine probably salt and pepper to taste as well. It went great with bagels.
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I go to my local place, Marque Foods, to get my chocolate. It has a decent selection of chocolate at good prices. It's close enough for me to go pick up what I need. Will be going next week to pick up the holiday supplies.
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Anna,
also try marque foods www.marquefoods.com they are not too far from you in south san francisco and they do carry weiss.
Luis
I love Marque! That's really my go-to place for bulk.
Marque Foods is where I was introduced to Weiss. But the prices per lb is still quite high, at least it was at the end of last year. Back then, I believe it was still quite a new product and Marque was not selling Weiss in large quantities. I was told that it would be around $10/lb. I will check with them again though and see if anything has changed.
I've never priced out weiss at marque foods. Let us know what it prices out to.
Luis
I just got around to calling Marque. It has Weiss at a really good price right now! 8.8 lb is $50.35 for milk and $49.90 for dark!!!!! Will be picking some up in a few weeks.
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I have a friend who also uses a wheelchair and finding a restaurant that is accessible is more difficult than I thought. Other than being able to maneuver through the restaurant, bathroom is often the issue.
The one Cantonese restaurant I can think of that would work well space wise is South Sea Seafood Village in the Sunset. Make sure to let them know about the wheelchair so they can reserve a table on the main floor. Food is actually quite good though it's a little pricey.
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My friend's daughter (12) wants to learn to bake and decorate cakes. She loves the show "Ace of Cake" and wants to make cake like Duff. For her birthday, she asked for baking/decorating supplies. I gave her one of my KitchenAid mixer, several baking books and a Pooh baking pan. Now, I'm looking for decorating supplies for her.
So, what decorating items should I get her? She has no experience and wants to learn. She wants to try using icing as well as fondant. Any idea on what basic tools she should have? What about a good book or two for beginners? Also, should I get her pre-made icing/fondant to experiment with? Or would it be better for her to learn to make icing/fondant?
I can help her with the baking, but I have no experience in cake decoration. Please give me some guidance.
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I love the vinegar/ginger sauce for crab. However, it is a very strong flavor and I don't know if that would overpower the sweetness of the snow crab. A mixture of lemon juice and soy may work.
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A few ideas: phyllo dough, puff pastry, shortbread/cookies.
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Thick creamed color sauce? The thickening agent is probably a cornstarch slurry. The cream color, I'm not sure. Maybe is stock? With a little soy sauce?
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I was wondering about that as well. I wonder if the coconut milk would set up well like milk. Anyone tried it before?
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Is Cookin' the place you're talking about? It's on Divisadero between Oak and Page.
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There are also chain stores like Sur La Table, Williams-Sonomas and Crate and Barrel.
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Definitely check out the Ferry Building. Bi-Rite Market is a good neighborhood gourmet store.
There are the higher end grocery stores throughout the city like Mollie Stones and Andronico's.
Trader Joe's carries some gourmet items as well. Lots of organic products. The place does not look upscale and the prices are actually quite low.
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Chouchou is our great neighborhood bistro.
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The milk infusion is a great idea! Maybe I can either add coconut to the infusion or mix some coconut milk in. Nuts used in topping is another great idea. Thanks!
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I want to join the camp that is dubious of "Asian" style M&C. Many of my Chinese relatives can't stand dairy, and are literally disgusted by cheese. A friend recently went to China, and tried to eat some string cheese on the plane, but had to put it away, because the (Chinese) child sitting next to her would not stop gagging. I am told that many Chinese people think of cheese as "old rotten milk." I'm sure that not all Asian people feel this way about dairy, but I think most Asian cuisine just doesn't leave a lot of room to incorporate dairy.
The Mexican idea sounds more promising, because the dairly is easily incorporated. And the Indian idea might work as well.
I am Chinese and none of my family members (from my grandparents generation on both sides) are lactose intolerant. Growing up in Hong Kong, dairy was a big part of our lives. Cheese, milk, yogurt, we had it all. When I was in Hong Kong, I actually was not aware that so many Asians are lactose intolerant since I never saw that problem with my family and friends.
If you look at Western influenced Chinese and Japanese cuisines, cheese is being incorporated in many baked dishes. You also see cheese in baked goods in Chinese and Japanese bakeries. For them to be widely available, in the US and in Hong Kong, there must be Asian people other than my family who enjoy cheese.
Now, I'm not about to sprinkle cheese on top of shark fin soup. However, using ingredients like BBQ pork, Chinese sausage or five spice powder in a mac n cheese doesn't seem to be out of line. Don't be afraid of fusion!
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SuzySushi - do you remember what type of cheese the Indian version used? The tomato and onion masala is enticing. I may even sneak in some okra! Maybe I can add some ground beef/lamb mixture.
Maybe you could use paneer for this application, in keeping with the Indian theme. Although I don't think it would melt like other cheeses.
Yeah, that's what I worry about. In stew and things, it usually holds its shape pretty well. Any knows of a good melting Indian cheese?
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Wow, lots of great ideas! The German version sounds so good, since I LOVE Spätzle!
Lobster Mac looks good as well. It's just pricey....and hubby doesn't like lobster - guess that saves me money!
SuzySushi - do you remember what type of cheese the Indian version used? The tomato and onion masala is enticing. I may even sneak in some okra! Maybe I can add some ground beef/lamb mixture.
I love the idea of using coconut milk. I wonder if I can use that to make the cheese sauce instead of milk/cream. Any suggestion of which cheese may work here?
OMG, cooking the pasta in milk infused with garlic? Brilliant! I sometimes cook pasta in stock and have seen it cooked in wine. But milk with garlic, that's one I got to try!
I guess it is just figuring out what combination of pasta, meat/seafood, vegetables, seasonings and cheese would work well together.
Keep those great ideas coming!
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for a chinese version, you could use chinese sausage or char-sui barbeque'd pork, shredded carrots, peas. cheese, could be one with a muted flavor profile or a spicy cheese.
Chinese sausage....I can render the fat and use that to make a roux! Great idea! Thanks!
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Also, what would pair well with a smoked Gouda? I love smoked Gouda but the flavor is strong. I wonder if that would be too overwhelming in a mac n cheese. What would stand up to it? Maybe mix it with another cheese?
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I think the challenge with an Asian 'Mac n' Cheese' is the general rarity of cheese in Asian cuisine?
How intent are you on keeping the cheese?
Because if we remove the Cheese part of the equation, I guess we're out of M/C and into casserole territory (not that there's anything wrong with that
Asian macaroni casserole ideas could be interesting to hear...
Has to keep the cheese....
I'm thinking in terms of both Western influenced Chinese and Japanese cuisines. In both, I have seen items like baked pasta or rice that is topped with cheese. Ming Tsai (sp?) has a mac n cheese version posted on the Food Network with edamame in it. I guess maybe I'm thinking in terms of using Asian meat/seasonings/vegetables that would go well with most likely a mild cheese sauce. Or maybe take a classic Asian dish (BBQ pork fried rice?) and turn that into a Mac N Cheese.
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I love a good old fashioned mac and cheese. But, I'm looking for new ideas. Just want to see if anyone out there makes a version that uses untraditional ingredients.
I'm thinking something like, a Mexican version (Nacho cheese sauce, ground beef/chorizo, jalapeno) or a Indian version (chicken, curry cheese sauce, okra?). Any item for an Asian version?
Please share your unique/interesting ideas!
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Not been for several years. But, that was one of the best meals we ever had. Just watch out for wine prices. They can be way more than the meal. Have a great time!
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I think I don't care for walnut as much because of the bitter skin. I see them as suitable substitute of each other and always use pecan instead.
Napa and SF - Looking for help
in California: Dining
Posted
Palmetto in San Francisco. Casual place with a Kobe burger to die for!
Something to do in San Francisco: check out the Ferry Building. Taylor's Automatic Refresher there have great burgers as well. Other than the traditional beef, it has a really good ahi tuna burger. You'll find the best chocolate around at Recchiuti Confections.