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Pilori

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    What Beers Did You Drink Today? Or Yesterday? (Part 2)

    in Beer

    Posted

    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.

    vscocam_1382787742.269236.64.jpg

    Dublin recommendations?

    in United Kingdom & Ireland: Dining

    Posted

    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.

    Heading to SF - where to hit?

    in California: Dining

    Posted · Edited by Pilori (log)

    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.

    • Like 1

    Coffee Makers

    in Kitchen Consumer

    Posted

    I like my keurig for a quick cup and out the door to work . It can be a challenge to find decent coffee for it though. A cup that brews strong enough , and isn't so stale that you might as well be using woodchips. I was very happy to find that Presidents choice brand Great Canadian pods work in the keurig and generally have a much fresher taste and stronger brew than just about any k-cup I have tried.

    Given time to fuss around a bit I prefer to use my plungepot and fresh roasted coffee from a local roastery.

    I keep looking at the Aeropress and wondering if it would be a good upgrade to my plungepot . Has anyone used one? How does it stack up to a plungepot?

    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.

    Kosher Salt [Ireland]

    in United Kingdom & Ireland: Cooking & Baking

    Posted

    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?

    Lunch! (2003-2012)

    in Cooking

    Posted · Edited by Pilori (log)

    I heat up everything but the chicken in a skillet then add a shredded breast at the end and turn the heat off. Such juicy chicken, you will love! Making a cesar one tonight with my silken tofu dressing. 1/2 the calories and fat of regular cesar with all the creaminess and flavor.

    Care to share your silken tofu dressing recipe for those of us that are intrigued....

    Cooking with "Heston Blumenthal at Home"

    in Cooking

    Posted · Edited by Pilori (log)

    When I went to the Chinese market to buy the Shaoxing wine etc., I saw different brands of roasted sesame oil everywhere - lots of it - but no unroasted oil, which leads me to believe that is what HB intended when he wrote '35g sesame oil'. To me, that looks like an enormous quantity of roasted sesame oil.

    I'd therefore be interested to know if anyone has made the recipe and their feelings on the sesame oil question.

    BB

    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.

    Cooking with "Modernist Cuisine" (Part 3)

    in Cooking

    Posted

    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.

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