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Everything posted by Pilori

  1. Pilori

    Dry-aged beef

  2. Congrats on your first homebrew ChrisTaylor! It's a lot of fun and can be very rewarding! I'd recommend next time using priming sugar (or table sugar) to carbonate your beer and to use a priming sugar calculator so you can match your level of carbonation to the particular beer style you are aiming for.
  3. The Searzall is now up on Kickstarter: http://www.kickstarter.com/projects/1708738346/the-searzall
  4. Brown Paper Bag Project's Trinity Beligan style Trippel. This is a wonderful new (nano)brewery here in Dublin, Ireland. There is a decided lack of craft beer here and, when there is, it's never too interesting and definitely not comparable to California (where I'm from). Every single beer that BPPB has put out has been fantastic, so I'm very happy! The Trippel is lightly carbonated with some nice typical Belgian flavor, a little spiciness, and some residual sweetness. Eating this with some baked Mont D'Or.
  5. I don't have too many recommendations and with no real direction on what you'd like these are going to be all over the place, but here it goes: The Greenhouse - probably the best meal I've had in Dublin so far. Quite pricey, but very good. I agree with Simon -I don't know why they got passed over for a Michelin star. L. Mulligan Grocers - I guess you would call this a gastropub. It has a great selection of whiskey as well as craft beers (both from Ireland, themselves labeled as The Brown Paper Bag Project which are the best Irish craft beer there is I think, and else where). If you want "Irish food" this is a good place to have it as they put a lot of effort into it and their ingredients. Could also visit their sister restaurant WJ Kavenaugh's Winding Stair or Pig's Ear - similar food to L. Mulligan Grocers, but a little more upscale Butcher's Grill - meat centric place that has not much to do with Irish food, but is consistently one of my favorite restaurants in Dublin (you could also visit their sister restaurants 777 or Dillinger's) Vintage Cocktail Club - good small bites as well as craft cocktails. Craft cocktail scene seems to be up and coming in Dublin, but it still isn't amazing though VCC seems to be one of the better ones in town I haven't found an amazing seafood restaurant in Dublin yet which I think is odd given it's location. I can't vouch for it myself as I haven't been yet, but A. Caviston which is a little south of Dublin on the coast is supposed to be quite good. That's a start for you.
  6. Yes, Maldon sea salt is widely available. However, I cannot find Kosher salt or an equivalent as of yet...in terms of texture.
  7. Still haven't been able to find it anywhere. A local grocery store is looking into stocking it, but it has yet to appear on the shelves.
  8. Pilori

    Dinner! 2013 (Part 3)

    Keith - that looks delicious! Mind sharing the recipe you used for the pork?
  9. This. Except I've never cooked the hot dogs with the pasta, what an interesting idea!
  10. Pilori

    Home Brewing

    It was actually the eGullet Culinary Institute class on brewing that got me started. I thought it was well done and made entering into brewing very easy and not very stressful as it often can be when surfing technical brewing forums! http://forums.egullet.org/topic/85652-homebrewing-for-the-absolute-beginner/
  11. Pilori

    Home Brewing

    Yup. Haven't brewed in a little over a year, but I have the makings of a saison, IPA, and stout that I'm going to be using soon!
  12. Definitely go to Cowgirl Creamery in Point Reyes Station to pick up some provisions from a nice picnic lunch
  13. Here are a few of my recommendations. Head over to the Ferry Building at some point and sample all of the food they have to offer there with just a few being Cowgirl creamery, Boccalone, Hog Island Oyster Co., Acme bread, Blue Bottle Coffee, and The Slanted Door. If you can, go on a Saturday when they have their farmers market then get in line for the porchetta sandwich at Roli Roti. Down there in that same area around the Embarcadero is a wonderful Greek restaurant called Kokkari, but you will absolutely need reservations. Around the Hayes Valley and Castro area I'd recommend Sushi Zone (get the baked bass), Absinthe, and if you want a quick sandwich to go or just to look at some provisions head to Fatted Calf. Blue Bottle Coffee is also just around the corner in case you need another pick me up. State Bird Provisions is a great new place - tapas style almost served both by ordering on a menu and dim sum style with coming around to your table with platters of food. Good luck resisting ordering half the food! In the Inner Richmond you could head out for some Burmese food at Burma Super Star. If you're in the mood for other Asian food you could go to the Inner Sunset district and try some soup dumplings at Kingdom of Dumpling (make sure not to head to their little grocery store a few blocks away - to the actual restaurant) or to Thanh Long for some dungeness crab and garlic noodles. Or, you could be hip and go over to the Mission for some Mission Street Chinese food. Over in the Mission you will also find a plethora of great coffee with Four Barrel and Ritual - to just name a few. If you're looking to eat in the Mission you could get some sausage and beer at Rosamunde Sausage Grill, some Roman Italian food at Locanda, some Mission-style burritos at El Farolito, a sandwich to go at Rhea's deli (it looks look a dive - but don't be deceived), or head over to Bar Tartine or Tartine Bakery. I could go on, but here are just a few more recommendations: for Italian (and offal) at Incanto in Noe Valley, upscale Moroccan at Aziza in the Outer Richmond (they have fantastic cocktails as well), or in Nopa you could go for Chicago-style deep dish pizza at Little Star. You could also go to my absolute favorite sandwich place in the city right now for lunch at Deli Board in SOMA. Also in that area is Darwin Cafe, which is also one of my favorites. For bars: Smuggler's Cover or Bourbon & Branch. You could also go way out there in the Mission and head to a quirky place called the Royal Cuckoo. Hope you enjoy your trip back! There's a lot of great food in SF! *edit* forgot to mention Bi-rite (as posted above) and Humphrey Slocombe! Both make fantastic ice cream and, if you're in their area, would be something you shouldn't miss. Also, if for some reason you find yourself in Marin and have a taste for beer you could head to Mill Valley Beerworks, which is a fantastic new brew pub that has a number of great beers both on tap and in the bottle. They recently expanded and have a full kitchen now - I haven't had a chance to try their food, though.
  14. I use an Aeropress daily. It's quite quick and produces a pretty clean cup, though not clean as you would find with a Chemex, I think. I assume by "plungepot" you are referring to a French press? If so, it's not really a question of upgrading, but rather preference for the type of cup you are trying to achieve. One bean may work better in the Aeropress while another will taste better in the French press. I tend to find coffee brewed in a French press quite oily and intense for a daily brew, but that is just personal preference. The Aeropress is so cheap and easy I'd say just buy it and give it a try. The one thing you'll need to think about is that the Aeropress and French press will require different grinds.
  15. I really enjoyed Tsim Chai Kee Noodle (98 Wellington St, Central) for their wonton noodle soup. Also, if you're looking for craft coffee Rabbithole is great (2/F, 26 Cochrane St., Central).
  16. I'm looking for a textual equivalent and grain size which is something between table salt and sea salt. The table salt here is ultra fine. I'll keep an eye out for maldon salt.
  17. I just moved to Dublin from California and I'm having the hardest time finding kosher salt in any store here. So far all I have been able to find is fine grain table salt or really coarse sea salt. I found it on Amazon UK, but I'd rather not have to pay in pounds or have to pay for that shipping cost/duty if there is any. Does anyone know where I could find kosher salt in Dublin or an Irish suppliers website to mail order it from?
  18. Pilori

    Lunch! (2003-2012)

    Care to share your silken tofu dressing recipe for those of us that are intrigued....
  19. Hm, it seems as though it's been across the board. I've only been here for a week so I could have just been unlucky.
  20. I just moved to Dublin for school and have been noticing here, and out in the country, that many places only offer a two or three course set meal with no ala carte menu. Is this normal here? Coming from the US this seems like a very foreign concept!
  21. I haven't made the recipe yet, but that does sound like a lot of oil if it is indeed supposed to be roasted, which leads me to think that what he is calling for is un-roasted.
  22. When I thought of it I was going to go with the aged gouda and sharp cheddar from the recipe. I just made two loafs (with beer) - one from the MC recipe and the other, based on your suggestion, of sharp cheddar and blue cheese. Maybe next round I'll try out the wine wine.
  23. I might have missed it in this thread, but has anyone replaced the wheat beer called for in "Mac and Cheese" with white wine, yet? If so, how does it compare?
  24. Pilori

    Dinner! 2012

    Thanks, David! How do you make your duck "pastrami"?
  25. Pilori

    Dinner! 2012

    Thanks for kind comments everyone! These recipes are actually from the French Laundry book.
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