FrogPrincesse

Staff note: This post and the response to it have been moved from the Bulk Buying Bunkum discussion, to maintain topic focus. It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider? I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

I haven't been there in a couple of years so I am not up to speed on SB's dining scene, but Eater generally has good recommendations. Here is their latest list from August 2024. Not directly in SB but in nearby Los Olivos, I highly recommend Bar Le Cote. Great place to have lunch while visiting the local wineries.

Some additional details in this article. It’s quite horrifying. https://arstechnica.com/science/2024/08/blood-puddles-mold-tainted-meat-bugs-boars-head-inspections-are-horrifying/

From earlier in the week, grilled lamb chops scottadito (following a recipe from Babbo). The lamb chops are rubbed with a mixture of fresh mint, lemon zest, sugar, salt, and pepper. I served them with cumin yoghurt on the side, and some grilled zucchini.

Spaghetti alla chittara with wild cockles (with dry vermouth, shallots, garlic, aleppo pepper, and plenty of parsley). So good! The cockles were very sweet and delicate.

Dominique Crenn posted this hilarious clip for the 20th anniversary of Julia’s passing.

Looking for an alternative to shrimp scampi, a favorite in our household, I found the recipe called "shrimp in the shells with lots of garlic and probably too much butter" in dining in. It's similar with the addition of tomato paste which is caramelized in butter and olive oil. I used high quality shell-on shrimp from my local fish market, Catalina Offshore, and served it on organic pappardelle pasta from Trader Joe's.

Picard is back at it with the new edition of their catalog called "Viva La Vida*" (*Vivre La Vie). Not to be confused with Godard's classic, Vivre Sa Vie. It's pretty entertaining, especially viewed from San Diego. Fascinating hodgepodge of authentic looking dishes and some interesting creations. https://catalogues.picard.fr/picard-pros#1

@mmlstarr I have not but some people have left their impressions and notes on EatYourBooks (link).

Za'atar chicken with lemon yoghurt (from Melissa Clark's Dinner: Changing the Game). It was pretty nice! I did it on the grill.

I made choux filled with taramasalata for a Silver Palate-themed gathering. Choux are a great vehicle for mousses etc and they make the perfect bite!

For those of us interested in the origin and evolution of the Mai Tai recipe, below is a link to a presentation that was given at Tiki Oasis last week on the topic. tldr: original recipe called for W&N 17. As that rum became scarce, it was replaced with a mix of W&N 15 with Coruba, then a mix of Jamaican rum (Trader Vic 15 or 8 ) with a rum from Martinique (St James), in order to try to match the flavor of the original rum that the recipe called for. (Nearly) Everything You Know About Rum in a Mai Tai is Wrong

The NYT times article 36 hours in San Diego that was just published in July includes the list of recommended restaurants and bars below, plus a few more in the body of the article. Some good picks in there.

A few simple dinners. Cheeseburgers on brioche buns with ground beef from my local butcher shop, grilled onions, and Swiss gruyere. Harissa chicken a la Melissa Clark, very simple and tasty one sheet-pan dish. Grilled brats & asparagus. The brats were from Whole Foods and the seasoning was off - way over-salted. Shrimp scampi with squid ink linguine

I do not know, I looked for it on youtube and didn’t find it. In any case you should be able to see it without an instagram account if you just paste the link into your browser.

Cast iron pan humor. https://www.instagram.com/reel/C927Kcoplgr/?igsh=MzRlODBiNWFlZA==

Tartiflette is made with a different cheese, reblochon, which is quite different from gruyere.

@Tempest63 I love a good carbonnade as well, especially in winter. I use chuck but beef cheeks sound delicious as well! For the recipe, I am partial to the version by Anne Willan. She recommends serving it with "croûtes", aka slices of rustic bread covered with Dijon mustard, placed on top of the stew and broiled for a few minutes (traditionally this is done with pain d'epices or gingerbread and helps thicken the sauce a bit). Here is the one I made earlier this year. I used a local brown ale but I also use Chimay when I have it available. I like to use a bit of demi glace to make it even more delectable. 😊

Today Eater published this article that details her influence on the Portland culinary food scene.

I just read the sad news that Portland chef Naomi Pomeroy had died in an accident. She had won the James Beard award for Best Chef Northwest in 2014 and had appeared on Top Chef Masters.

See previous discussion

@blue_dolphin It looks like it. Mine were very crunchy and tasted fresh. If someone had served them to me, I would have guessed they were homemade.

These little Italian “lingue” crackers look rustic and are very tasty with their pronounced green olive taste. I like them!

@rotuts Banchan comes automatically, and is complementary (and so was the barley water). It's part of Korean hospitality. It's a different assortment at each restaurant, always including some pickled items / kimchi; other items are tofu, greens, bean sprouts, etc. About the dishes and how many people they feed, it depends on the item and on your appetite. I would say that the cheaper items (~$20 price range) are meant for 1 person (and they were generous portions). The more expensive items such as the bossam are definitely meant to be shared.

I continued my Korean explorations last week, this time with Chon Ju Jip, a more traditional restaurant. A little bit about the owner from a 2020 article in the San Diego Reader. This was written 4 years ago so she must be ready to retire by now. Here is the menu which is quite extensive. They gave us some barley tea which was very nice and refreshing in the warm weather. We decided to order the bossam because I was planning on making it myself and I wanted to taste it beforehand (the traditional version, not the Momofuku version which I have made before and is delicious, but not at all traditional). We thought we may need more food so I ordered a cold noodle dish, the bibim guksu. Banchan was very varied. I enjoyed the tofu and the mushrooms. The bossam was an enormous platter. I didn't realize it at first, but under the lettuce leaves were raw oysters (you are supposed to wrap them with a piece of pork belly in a cabbage leaf, add the daikon kimchi, a slice of garlic, and a sprinkle of salted shrimp, jalapeno for extra heat). The pork belly was a little bland but very tender. We barely touched the other dish!