djyee100

When in doubt, go the designer route and name the item after yourself. Fatguys (blue frosting), Fatgals (pink frosting), NonFatguys (no frosting, low calorie).

I always thought a fallen poundcake was a flaw. Whenever I've had problems with a fallen poundcake, the recipe (printed, tested, or not) had too much liquid in proportion to flour. Add more flour for structure. BTW, those ugly fallen poundcakes tasted real good, because less flour or starch allows the flavorings to be more intense.

You're not alone. Here http://dir.thathomesite.com/forums/load/cooking/msg0414400112018.html?3 and here: http://answers.yahoo.com/question/index?qid=20110424114615AA8tD1B I favor the excess tenderizer theory. Some kind of acid had to break down the proteins to mush. Then excess water in the foil-wrapped ham over low heat for hours effectively "braised" the ham, and broke down more meat proteins as well. That's my guess. Love it. ETA: Excuse me, some kind of enzymatic tenderizer, not acid, turned the meat to mush. Food tech guru Shirley Corriher has the the last word: http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx

A local restaurant has gotten much attention for its vegan "charcuterie." Maybe some ideas here for a feast of small plates? http://sanfrancisco.grubstreet.com/2012/06/gather-berkeley-vegan-charcuterie-update-awesome.html And here: http://www.tastingtable.com/entry_detail/sf/1079/The_vegan_charcuterie_plate_at_Gather_in_Berkeley_is_actual.htm One recipe for porcini-pecan pate. http://www.foodandwine.com/recipes/porcini-and-pecan-pate If you Google "vegan charcuterie" you'll get more links and pix.

I must be one of the easy people in the world. When the waiter asks if I want to see the dessert menu, I always say yes, even if I'm too full to eat dessert. I want to read the dessert menu to check out what they're serving. If I'm dining alone, I ask for the check when the last course is served, i.e., dessert or coffee. The check always comes promptly. With friends, we are all involved in conversation, so nobody asks for the check. I don't notice unusually long waits then, either. But then--we're all talking and having a good time, so who cares? It seems to me that waitstaff aren't supposed to read your mind to tell if you are a utilitarian or lingerer. It's also in their interest to turn the tables and get more tips, so delay is probably unintentional. I'll flag down waitstaff for a check if I'm in a hurry--or let my waiter know at the start of the meal that I have to leave at a certain time. What's the big deal?

More info about fruit of laurus nobilis (Mediterranean bay). Apparently the dried fruit can be used as a spice. The fruit appears edible but not particularly appetizing as a food (see medicinal uses). http://www.pfaf.org/user/Plant.aspx?LatinName=Laurus+nobilis The first link in my previous post also mentions using the fruit of the Medit bay in spice mixtures.

This site claims that the fruits are included in commercial spice mixtures. http://www.seedaholic.com/laurus-nobilis-bay-leaf-laurel.html This site gives instructions for gathering and roasting California bay nuts, and says that they were part of the diet of California native tribes. The authors say the roasted nuts will give you a buzz like caffeine. http://www.paleotechnics.com/Articles/Bayarticle.html Last but not least, our USDA says that California indigenous peoples roasted and ground bay nuts into a meal, then formed into small cakes to be served with clover, seaweed, buckeye meal, or acorn meal and mush. The ground meal could also be made into a beverage that tastes like chocolate. (One researcher's opinion that it tastes like chocolate.) http://plants.usda.gov/plantguide/pdf/cs_umca.pdf Bon appetit! Interesting question, BTW. Many California bay around here, of course, and I totally ignore them for cooking. I have a small Mediterranean bay tree in a container on my patio. So far it has yielded leaves, but no fruits.

You think a see-through toaster is over the top? How about this-- http://www.geekologie.com/2012/09/toaster-burns-the-days-weather-forecast.php Wait, wait, there's more. Of course. There is always more. http://www.oddee.com/item_96833.aspx All this is too much for me. However, I would like a toaster that is also Zen.

Are you looking for a sauce, garnish, or drink to go with the sorbet? So far you've got part of a tiramisu flavor combo happening. The other elements can be chocolate, rum, cognac or another liqueur. You can vary the texture of the dessert with a soft cake (as with ladyfingers in tiramisu) and/or crunchy toasted nuts. Or you can match the sorbet with a fruit. Tropical fruits like pineapple or banana go well with coffee. How about warm caramelized banana slices? The warm fruit will play on the chilled sorbet. have fun!

One of my favorite ways to cook artichokes--Baked Artichokes with Onions, Lemons, Black Olives and Mint, from the Zuni Cafe Cookbook. It's straightforward to prepare as well. http://api.cookstr.com/recipes/baked-artichokes-with-onions-lemons-black-olives-and-mint/print Artichokes with eggs are magic. You could steam some artichoke bottoms and top each one with a poached egg and a dollop of tarragon mayonnaise--one of my faves. Another fave, a frittata of lightly beaten eggs, steam-cooked artichoke quarters, sauteed onions (spring onions in season), blanched chopped spinach, a little minced garlic & fresh herbs (like fresh thyme), grated Parmesan cheese, S&P. It seems so simple, yet I go back to this frittata time and again.

While you're in the Bay Area, I recommend catching the light show/sculpture of the Bay Bridge. The show will be up for two years. I was in SF a few nights ago, and made a detour to the back deck of the SF Ferry Bldg to sit and watch the show. A hot drink in hand, and a light show on the bridge over the Bay--it was something else. http://www.sfgate.com/bayarea/article/LED-display-puts-Bay-Bridge-in-new-light-4331416.php ETA: The back decks of the restaurants close early now because the weather is cold at night. However, they will be open later as the weather warms. You can nosh and watch the light show after dark then.

Undercooked walrus meat has been the source of trichinosis infections, so I vote for long slow thorough cooking. You can find various links about walrus meat and trichinosis through Google. Here's one: http://www.cbc.ca/news/canada/north/story/2012/08/21/north-igloolik-trichinosis-testing.html What does walrus meat taste like? "Walrus meat is very potent, some people say it's a bit like horse meat, other say it has a slightly fishy taste." http://www.chacha.com/question/what-does-walrus-taste-like A note on Googlebooks says to fry or boil walrus meat as you would beef. http://books.google.com/books?id=PxrTdYAjGe0C&pg=PA409&lpg=PA409&dq=cooking+walrus+meat+recipes&source=bl&ots=lLEA0nYbfy&sig=CjKlfNQge42usV1bcuduMtZDg4M&hl=en&sa=X&ei=Og88UYyTM678yAGskoF4&sqi=2&ved=0CE0Q6AEwBA#v=onepage&q=cooking%20walrus%20meat%20recipes&f=false It also says that walrus has blubber rather than fat, and the blubber may taste odd until you get used to it. I suggest cooking walrus in the bollito misto style, with plenty of condiments to mask the taste...just in case. Fruit mustard is traditional. This recipe has a red pepper sauce: http://latimesblogs.latimes.com/dailydish/2012/03/a-rainy-days-bollito-misto.html Another recipe with a Salsa Verde. Also a Gorgonzola Sauce. I'd pass on the gorgonzola until I had a better idea of what walrus tastes like. http://www.foodnetwork.com/recipes/giada-de-laurentiis/bollito-misto-recipe/index.html Bring on the hearty red wine, too. Feel like taking some walrus meat home with you? Univ of Alaska Fairbanks Coop Extension Services has this recipe for canning walrus, with marinades. It sounds so good, the way they describe it. http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00124.pdf Pls keep us apprised of your culinary adventure.

Several years ago I attended a sausage-making demo at the Cafe Rouge restaurant in Berkeley. They used to sell a fantastic boudin noir in their meat market. This is the recipe they handed out that evening. Boudin noir Adapted from Cafe Rouge recipe 1 lb pork trim or fatty shoulder 1/2 quart pig blood 1 TB chopped fresh thyme 1 TB chopped fresh parsley 1/2 cup sauteed yellow onions 1/4 cup currants soaked in grappa 1/4 tsp allspice 1/4 TB ground black pepper 3/4 TB salt 1/4 TB ground nutmeg 1/2 cup bread crumbs 1/3 cup cream 3/4 TB powdered milk Cut up pork trim or shoulder so it will fit in grinder. Soak bread in cream. Combine all ingredients together. Grind once through a medium-sized die. Case in prepared hog casing and twist. Poach sausages in simmering salt water until sausage reaches internal temperature of 140 degrees. Remove from liquid. Drain on rack. Serve immediately or let cool and grill slowly over medium heat. Notes: - Fatty shoulder meat should be 25%-30% fat. - Poach a small amount of the raw mixture in a plastic bag to taste for seasoning before casing. - Sausage should be a little soft when done, not hard. - The panade (bread crumbs and cream) may be a little drier because the pig's blood is wet. - A stray handwritten note on my sheet says "3/16 inch die." Does this sound like a medium-sized die to you? - Another stray handwritten note says, "20 mins in H2O at 170 degrees." This may be the approximate simmer temp and time to cook the sausages. At the demo the blood sausage was served grilled, with homemade sauerkraut on the side, and it was heavenly. I never made this sausage myself. I got as far as inquiring for a source of fresh pig's blood, then this recipe fell between the cracks, as sometimes happens in life. If someone (jfresch? patrickamory?) makes this sausage, I'd love to hear how it turns out. About Cafe Rouge restaurant: http://www.caferouge.net/ The master butcher who made the boudin noir for the demo is Scott Brennan. He has started his own business since that time, named The Fifth Quarter, and sells his delectable charcuterie locally. http://thefifthquarter.co/

I contacted a foodie friend who is also a professional cook. I thought she had visited the restaurant recently, but it was over 3 years ago. Anyway, this is her opinion.

I assume you're driving Highways 1/101 north from SFO to Point Reyes? These are some places where you can easily peel off your route for a good bite to eat. For Asian food, you can stop off at Clement St in SF. I like to go to Burma Superstar and its little sister B-Star Bar. B-Star Bar is more fusion food, and the place where I end up when Superstar has a long line outside. About B-Star Bar: http://www.yelp.com/biz/b-star-bar-san-francisco Farther north, you can take a detour east to Fort Mason for dinner at the Greens restaurant. I was at Fort Mason last weekend for a workshop, and eating lunches from the Greens take-out counter. I was reminded how good Greens food is. Calling ahead for reservations is probably a good idea. http://www.greensrestaurant.com/ Once across the Golden Gate Bridge, you can eat updated comfort food at the Buckeye Roadhouse in Marin. It's conveniently located near the on ramp & exit for Highway 101. I've only eaten here once, recently. I liked the place and it has a good rep. http://buckeyeroadhouse.com/

I suggest that you contact the Devoto Gardens in Sebastopol and/or Apple Farm in Philo and ask them your question. Both farms sell a large selection of heirloom apples (in season) at the SF Ferry Bldg market on Saturdays. I don't recall seeing your Reine apple among their selection. However, they can probably recommend a substitute or possibly another farm that sells the Reine apple. The heirloom apple season around here (SF Bay Area) begins in mid-August with Gravensteins and fades away sometime after Thanksgiving. You have many-months' wait until the next crop of heirloom apples go to market. Devoto Gardens: http://www.devotogardens.com/heirloom-apples.html Apple Farm: http://www.philoapplefarm.com/

Chez Panisse is still the destination restaurant in Berkeley, IMO. Someone said, "There's nothing new here, but it's always delightful." I agree. I haven't been at the restaurant since last fall. I still love to eat at the place. For another take on the Chez Panisse style, I suggest Camino in Oakland. A former CP chef is doing his own thing there. I find the food delicious and imaginative. http://www.caminorestaurant.com/ I also like Cafe Rouge in the Fourth Street mall in Berkeley. It's been one of my favorites for years. http://www.caferouge.net/ Out-of-towners like shopping at that mall, also. There's a Crate & Barrel outlet, and the Sur La Table cookware store. I haven't been out to the Point Reyes area in years, so I can't help you there. hope you enjoy your trip!

I googled "green mango recipes" & got many results. Is there something in particular you are looking for? The green mangoes that I have cooked with are extremely unripe regular mangoes, prepared with chiles and salt in a Thai salad. Kasma Loha-unchit's recipe & blog about green mangoes: http://thaifoodandtr...og/green-mango/

Intriguing as these desserts are historically, I recognize why people don't eat most of them anymore. How about something that is medieval in spirit yet pleasing to the modern palate? I did a little googling and scanned this list of medieval desserts for ideas: http://www.godecooke...ec/allrec04.htm I also suggest gingerbread. It's been around since the Middle Ages and it's popular and recognizable. I tried to find the gingerbread recipe I like (from a Shaker cookbook) but it's not online. This is a gingerbread recipe from King Arthur Flour, which develops good recipes in my experience: http://www.kingarthu...gerbread-recipe . Another possibility is a traditional homey fruit dessert (I call them "grandmother desserts") like fruit cobbler or crisp. These are so natural for a home cook to make that I feel they have been around forever. I like these recipes for cobbler and crisp: http://www.sunset.co...00000016715/ I suggest that you substitute a fruit in season, like apples, to go easy on your pocketbook. Citrus is in season, and if you want to do something with oranges you can try the Oranges with Rosemary Honey from the Zuni Cafe Cookbook. I like this dessert, though the taste is unusual for many people. The ingredients have been around since medieval times, and the recipe is so simple that I'm sure an imaginative Italian cook put it together a long time ago. The recipe is here: http://gourmandistan...om-the-treacle/ good luck!

How's your stock of eggs? Someone I know likes this Banana Cream Pie. You could make a version for a tart. (BTW, the person I know used the original recipe from the cookbook. I don't know how this adapted web version compares.) http://homeeconomistas.wordpress.com/tag/banana-cream-pie/ Another possibility, a custard tart. Cook the blackberries with sugar and a little water and drizzle the sauce over the tart.

Derek J, when I am faced with this situation I put a little of the mixture in a ramekin, and nuke it in the microwave to cook it. Then I taste it. The microwaved version will not taste exactly like the final dish, but it gets me in the ballpark for seasoning and other adjustments. Also, when seasoning eggs, my rule of thumb is one pinch of salt per raw egg.

That part of lower Market Street (especially going south from Civic Center) is like skid row. When I go to Zuni Cafe, I take the MUNI subway to Van Ness Station, then walk a couple blocks to the restaurant. Those two blocks are grungy, but I've never had a problem walking there during evening hours or earlier. No need for a cab if you're willing to do a short walk from the MUNI station. I notice that your hotel is located a few blocks from the Deli Board, which was mentioned on your original thread by another poster. I like it too. http://www.deliboardsf.com/

In North Beach, at the edge of the Financial District, I recommend Cotogna (Italian food). The next time my brother visits from the East Coast, I'm taking him there. http://www.cotognasf.com/ The neighborhood around Tartine is one of the liveliest food scenes in SF right now. Bi-Rite Creamery's ice cream and Delfina restaurant are perennial favorites. Several months ago some friends and I tried Regalito, and we liked that restaurant, too. Below, from the SF Chronicle, lists of restaurants in this neighborhood (Dolores, Valencia, Guerrero Sts in the Mission). You can reach this neighborhood easily by hopping on BART and getting off at 16th Street Mission. http://www.sfgate.com/neighborhoods/sf/mission_16thstreet/ http://www.sfgate.com/neighborhoods/sf/mission_dolores/ Also in the Mission, a couple places that were reviewed by the SF Chronicle and piqued my interest for bargain eats. Unfortunately I haven't been able to check them out myself. They sound good, though. http://www.sfgate.com/restaurants/bargainbites/article/Rhea-s-Deli-and-Market-in-S-F-3631909.php http://www.sfgate.com/restaurants/bargainbites/article/Irma-s-Pampanga-Restaurant-S-F-3530165.php Another very lively food area is the Marina District. I've eaten recently at Chotto and A16, and I can recommend them. At Chotto I especially liked the flight of sakes I ordered with my dinner (so did my friend, with whom I shared it). A foodie friend likes Bistro Aix, though I haven't tried it myself. http://www.sfgate.com/neighborhoods/sf/marina/ A foodie friend recommended Lers Ros for Thai food, saying that the food is like real Thai food, rather than Americanized Thai food, and then the SF Chronicle came out with this review: http://www.sfgate.com/food/article/Lers-Ros-review-Loud-spot-with-bright-flavors-2639260.php And don't forget Acme Bakery and Cowgirl Creamery in the SF Ferry Building. hope you enjoy your visit to SF!

Good call on Barlata Tapas. A group of friends and I were there for lunch a couple months ago. The place was quiet at lunchtime, and the tapas were very good. Khadija, also in the Temescal neighborhood: - Sura, a Korean restaurant that is very loud at dinner if it's full, but quieter at lunchtime. Some of the best Korean restaurant food I've encountered around here. http://www.oaklandsu...eancuisine.com/ - Bakesale Betty sandwiches, great fried chicken sandwiches & pastries/cookies. Unfortunately, no comfortable outside seating in this winter weather. You could do an order To Go, if you can find a place to eat elsewhere. http://www.yelp.com/...e-betty-oakland - Sacred Wheel, a cheese shop, has soup & sandwich lunches at reasonable prices that you could order To Go. I'm a fan of their grilled cheese sandwich and daily soup special. Again, you'll have to find a place to eat for 10 people. http://www.yelp.com/...d-wheel-oakland The Pizzaiolo and Dona Tomas restaurants are also available for dinner in the Temescal neighborhood. Pizzaiolo's food is very good, but expensive for what you get. I haven't tried Dona Tomas, though it's gotten good reviews. The Rockridge neighborhood (again, going farther afield from downtown Oakland) has those casual restaurants that you are looking for. I would call these prices mid-range (or even less) for this area. The food is consistently good in this neighborhood--it caters to locals who are repeat customers. Barney's Burgers, Crepevine, and Zachary's Pizza come to mind. I've been to all these places myself, either dropping in for a meal when I'm in the area, or meeting a friend there. Barney's Burgers: http://www.barneyshamburgers.com/ Crepevine: http://www.crepevine.com/index.html Zachary's Pizza: http://www.zacharys.com/oakland.html Also, if you aren't aware of this already, the areas that have been mentioned--downtown Oakland, Temescal, and Rockridge--are "parking-challenged" neighborhoods, so carpool.

Last night a friend and I had dinner at Ozumo, a Californian Japanese (fusion) restaurant on Broadway in Oakland. The bar is loud, but the separate dining room is much quieter and classy. We ate squash soup, uni risotto, age dashi tofu (a house specialty), some kind of seafood dumpling in butter sauce, and the Ozumo and Makushita sushi rolls. We both thought the food was very good. The food is a little trendy, but not obnoxiously so. Ozumo Oakland: http://www.ozumooakland.com/ Up the street from the Grand Lake Theatre is one of my favorite restaurants, Camino. The atmosphere is a little loud, and the family style tables are, uh, rustic in feeling. Those tables might work very well for a group, though. Mostly I go here for the food (California cuisine). Camino: http://www.caminorestaurant.com/ Not in the area you desire, but if you get desperate for good places: Bellanico, an Italian restaurant in the Montclair area. Very good Italian food, cozy attractive atmosphere. A couple friends and I ate there several months ago, and we all liked it. Bellanico: http://bellanico.net/ A sample dinner menu for Bellanico: http://bellanico.net/menus/dinner.pdf I'm not sure what you mean by "mid-range" in price, especially since your area of choice is downtown Oakland. If these restaurants are too expensive, pls give us a better idea of your price requirements. Good luck with your planning!