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eGullet Society staff emeritus
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  1. Chicken powder - magic broth enhancer
  2. Lunch! What'd ya have? (2018)

    Do you make your own saba or purchase? I so miss my grape vines....
  3. oops - it is open https://sf.eater.com/2018/3/12/17111620/wurst-hall-kenji-lopez-alt-open-san-mateo
  4. I think it is just not appealing to the fresh facing younger crowd. We have Rockenwager http://rockenwagner.com/ but it is not hot on the scene. It is more a nostalgia thing. However...Kenji of Serious Eats is opening WurstHall soon I think - that may fuel a change? https://sf.eater.com/2018/1/10/16874790/wursthall-san-mateo-menu-kenji-lopez-alt-restaurant
  5. Well Melissa Clark - a Brooklyn person - always mentions snipping basil from her patio. Couldn't hurt to ask her She loves big flavors so.....
  6. @HungryChris Hop on the street car and then hoof it over to Cochon if you have not been before - heart warming and soul satisfying https://cochonrestaurant.com/
  7. Peeps: Marshmallowly Goodness

    Serious Eats has an article today about Spring desserts. If you scroll down near the bottom there is a recipe for scratch chocolate "peeps" and a Peeps sushi. Kind of cute. https://www.seriouseats.com/2018/02/15-weekend-baking-projects-that-are-worth-the-wait.html Some of the other sweets look pretty interesting to me especilly the meringu nests with ornge curd
  8. @paulraphael I had the same disappointment with basil last year with a plant from garden center but it was a mixed 6-pack; more novelty than cooking interest. I have always had success with the potted basil from Trader Joes. My "star" was a plant in the ground against the wall of the house (reflected heat) facing west but with big trees in parkway that blocked much of the sun. It was a freakin giant bush of basil. My Vietnmese friend and her basil loving daughter prctically threw thmselves at it and turned green with envy
  9. Lunch! What'd ya have? (2018)

    Surprised at the kumquat. just made nother lovey round of mine. Potatoes - gosh I need to find the post WW2 Austrian cookbooks - potatoes in more ways than one could imgine.....
  10. Dinner 2018 (Part 1)

    The family used to love it. Its quite salty so I'd cube some russet potato pretty small and precook in the water, adding the mix straight into that with water as needed. With scallions and/or cooked sausage - a "bowl meal"
  11. Honestly you should be checking more local sites like eater los angeles.
  12. eG Cook-Off 76: Consider the Schnitzel

    The video that @BonVivant posted talks about the restaurant using pork over veal as it stays more juicy, pounding to about 3x original size from the cut shown which butterflied a slice from the loin allowing them to end up with that dinnerplate size. The idea of starting in the hot pan and then going to lower temp pans of course is a restaurant application but might adapt to one pan with heat adjustmet. The end result looks shatteringly crisp and lovely
  13. A friend got one of the services as a gift. I don't recall the company name. What struck me was that the recipes were interesting and they introduced the cook to ingrdients one might not have purchased for a single dish. So yes the packaging seems excessive but to get just a bit of somethiing rather than buying or sourcing alot is cool. I hate being told what to do so it is not for me but i think it can work piositively for more open minded peeps
  14. Gluten free cooking hacks

    I m a huge fan of the writings of Shauna at Gluten Free Girl. Cookbooks and online recipes. https://glutenfreegirl.com/ I don't have the issue but she is a great writer.
  15. eG Cook-Off 76: Consider the Schnitzel

    This is the mallet we use. It is quite heavy. Only ID is DIX