IrishCream
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Posts posted by IrishCream
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Sounds like a great late night adventure but I wish you had announced it in advance. I have heard from several members who would have enjoyed joining you, myself included. Seems to me that if we wish the California branch of EG to become more active we need to be inclusive when it comes to getting together. The more buying power the better the prices!
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Congratulations, JAZ! I didn't even know about this forum...just never checked out the beverage area of EG closely enough I guess. What fun!
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Oh, Stone. We, YOU, had a very enjoyable meal there last Feb (an EG dinner). I sat next to you...I know you liked it. I agree it was barely VietNamese..but the food was good. And as for price, it is one of the more reasonably priced restaurants in the Bay Area. Our 3 course meal was only $35 each...that is cheap compared to most.
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Velveeta? I have always wondered what it was....I am quite sure it is not cheese.
Anyway, while I would never dip them in ketchup, I do like sliced ripe tomato in my sandwich. But when I feel like making the effort, my fave is a piece of good toast topped with (in order) tomato, crisp bacon, good cheese and run under the broiler til hot and melted. Yum. -
Good question. Back when I was a vegetarian, I had a wonderful Thanksgiving dinner where the main course was Almond Crepes. The recipe is in "The Vegetarian Epicure" by Anna Thomas. I tweaked the recipe a bit to suit my taste. The crepes and sauce can be made a day ahead and reheated.
Edited to add: Just noticed you are making a vegie gravy...that might work fine for a sauce for the crepes and save you extra effort.
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So you are burned out on FL, Stone? That is a shame. The night I was there in September, everyone seemed to be having a good time. My favorite course was the suplemental "Torchon of foie gras"...which was a perfectly compressed piece of unadulterated foie, served with toasted brioche and a delicious plum sauce. It was not pate...are you sure they served you pate?
But I have to laugh because Russ had the exact same reaction your Dad did.
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Personally, I am thrilled that RB has endorsed a very low-fat fast food sandwich. My beloved husband, who is quite overweight and is trying to diet, was impressed by the ad. Before I even noticed this thread he told me about the ad. He was excited that a chef was recommending a BK sandwich. He is avoiding fast food places right now but next time he goes he will only consume 5 grams of fat. And if they are really bundling it with a low-fat salad and water...that is quite a positive change. In fact, it is monumental.
To all of you complaining about the taste....that is NOT what is important. Of course, it does not compare favorably with sandwiches that have 15-20-25-50 grams of fat. We all know fat enhances flavor. What strikes me as important is that BK is spending more than usual to advertise a low-fat sandwich and that is a change in the right direction. And I am glad Rick Bayless recognized that and lent his support.
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You are all so lucky to have Thomas Keller opening in New York. I ate at the French Laundry last month and the tasting menu is now $135 (plus, and well worth, the $25 supplement for the foie gras) for a delicious, complex, "perfect" meal. The California board has several long and descriptive threads about FL. Several of the reviews come from eGullet's most experienced diners and they are overwhelmingly favorable. So, I must disagree with Fat Guy that the atmosphere is what makes it so attractive. It was the food, baby! The night I was there temps were in the high 90's, the AC was not working...it was hot. All of which became unimportant as soon as we started eating. The food took over.
Rejoice!
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The bulk of the SF bay area stuff at the moment is in wine country, just because that's where a few of us live
I've never noticed an over abundance of wine country posts compared to SF ones. I find that observation rather odd. Though we certainly have a lack of South and East Bay posts.
We need to make a concerted effort to encourage all our members to post about their local restauants, good and bad.
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This is funny. Last march my best friend was here for a law conference and she wanted to go to the Stinking Rose. I said, no, absolutely not, that is tourist crap...so we went to the Steps of Rome where I had the worst Italian meal of my life. How can you screw up lasagna? By burning it! Easy. Combine that with bad service and I was wishing I was at the Stinking Rose.
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I'm a latecomer to this thread, but I should mention the name 'Magic Mill' to this group, since all I'm hearing is KitchenAid & Hobart. Magic Mill is a Swedish brand that uses an entirely different approach from the K-A/H: the _bowl_ moves & the mixer is stationary. It can handle intermediate loads & is designed for kneading. See links & reviews at http://www.epinions.com/Magic_Mill_8_qt__D...te___Mixers_300
That looks very interesting and not much more than I paid for my KA 20 years ago (they were more expensive then). What is particularly attractive to me is that it can handle 20 cups of flour AND no problem with adding ingredients on the fly, one of the big flaws with the KA. Thanks for the info.
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My husband flew to SD on business yesterday afternoon. He called me when he got to his hotel and told me that he had stopped at a Von's to pick up some beer but saw the picket line and wouldn't cross it...so he was drinking tap water.
Someone mentioned Henry's upthread. My parents have been shopping at one in SD for years...it is a wonderful store for vegies and the only place I have ever found Reed avocados (to die for).
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It certainly isn't traditional but I have really been enjoying a bottle I picked up a few months ago. Makes a good salad dressing without darkening it which can be unattractive on certain salads. It doesn't taste like typical balsamic but has a good taste of its own. Much smoother than the cheap unaged balsamics or red wine vinegars.
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Hard for me to tell what years you are talking about as to avocado sandwiches. But it sounds like it might have been the inspiration for the fern bar...definitely a CA creation. Sorry for those of you who have such poignant memories.
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Here is a TIP for you Houston eGers. Spec's Downtown was always willing to give me their Prosciutto di Parma butts (ends) at NO charge. They thought I was crazy, but they would save them for me! I sure miss Spec's!
edited to add: Fiesta Markets for unsmoked pork hocks!
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Sheesh...I lived in Germany and you can buy shortening in any grocery store. But there is a point about coumarin. If you are taking Coumadin, a blood thinner, as many people who have been through surgery or have heart problems do...then ingesting any product with coumarin is dangerous. Good reason to avoid Mexican vanillan products and Tonka beans. What a loss....
In defense of German food though...the butter can be eatan like cheese, it is that delicious. The breads are phenomenal. The beer is real. The deli products available at any store put American grocery stores to shame. The vanilla? I didn't bake while I was there because my oven didn't work.
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Thank you for an excellent course, Pim and Mamster. A few questions: how long does galangal paste last and how should it be stored? The same for Thai ginger and shrimp paste. Does the paste come roasted? Can one substitute Kaffir Lime leaves for zest? If not, what would a good zest substitute be?
My fave Thai dish ever is a sour sausage and crispy rice dish served at Lotus of Siam in Vegas. Any ideas about how to make it? The server said they deep-fry cooked rice, but that is all I know.
Any suggestions for a grocery that would supply all the ingredients in the Bay Area?
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Personally, I love nice fatty pastrami and Chef, yours looks excellent! (If I want lean meat I'll eat a chicken breast.
) Thank you for sharing this experiment. -
Sometimes I wish I was in NY. Herb, that totally sucks if you showed up and didn't find the party!
At least when you were in SF you found the party...but not as much fun from the sound of it! -
Thank you for an excellent lesson, Foodman. A quick question. I love lamb kefta kebabs but usually make them in the patty shape because I have difficulty keeping them from falling apart on the grill using bamboo or metal skewers. Books I have read suggest using wide flat metal skewers, but I have never been able to locate any, even in Middle Eastern grocerys. Any advice?
Edit to add: Your article is a perfect example of "A picture equals a 1000 words". I have read detailed instructions on how to make kibbeh many times but never had the confidence to try it because I just couldn't envision it. Now I can!
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Is this perhaps a genetic thing? I have never had a problem with beans. I do always throw out the soaking water, whether I have used the overnight soak method or the quick one minute boil method. I am curious.
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Didn't sound like there were many cows...being eatan. Ellen, thank you so much! The pics of the Golden Eagle and the people are very well done. And I can now cross Mongolia off the list of places I want to visit.
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I like mine that way too. Except I'lll add a drop or two of Simple Syrup (gomme). It's all out of personal preference, and I love fresh lime juice over anything else. Even a Gimlet.
Beans, you point out one of the problems with my Vodka Gimlet with fresh lime juice order. Sometimes the limes are incredibly sour. When readily available, I'll just add a bit of sugar to the drink and stir it. But now I wonder...does the average bar keep simple syrup around? Could I ask for it? Or is that going too far? I don't dare ask for even a splash of Rose's because inevitably the drink will be yellow. Not to say I don't like Rose's, just that it is used heavy handedly or (and this never dawned on me til JAZ pointed it out) it's not actually Rose's but some cheap imitation.
Times have surely changed. My parents have always had a cocktail hour at home and I clearly remember my dad making simple syrup back in the 60s when they were drinking Tom Collins'.
And JAZ, you mentioned a Slippery Nipple in your article. Is that the same as what I call a Buttery Nipple? Butterscotch Schnapps and Irish Cream? I confess I love that drink, usually in shot form. I first encountered it on Bourbon St.
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Sorry I am late to this thread...but my drink of choice is always a Vodka Gimlet on ice with fresh lime juice. I used to just order a Vodka Gimlet but, around 10 years ago or so, they changed. Instead of vodka with a splash of Rose's, they became Rose's with a splash of vodka. What happened?
Ug...I really detest the fake taste of Rose's Lime Juice when it is obvious. On a very few occassions, I have been told the bar has no fresh limes and I change my drink order. But as Beans said, the bartenders are usually quite happy to make the drink for me...in fact, they are curious to see if I like it, and thrilled if I give it a high five. And, of course, I say thank you!
Best Places to Buy Cookbooks in the Bay Area?
in California: Cooking & Baking
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Marie-Louise, I also had a hankering for the Time-Life books a few years ago and manaqed to purchase about 15 of them for $1.99-2.99 each at Half Price Books in Houston. Only a few still had the box and the recipe booklet. But they are fascinating even without...and of course there are lots of recipes in the books too. In my enthusiasm I accidently purchased more than one of a couple of them...let me check which ones they are and if you don't have them you are welcome to them. I am sure I have a duplicate of the one MFK Fisher authored.