AVFOOL

Carl is a very talented Chef. Market is our favorite restaurant and we goes there all the time. I have a big family so most of the time there are 8-12 of us going and making reservation at Market is not easy. They do not take reservation for large party (over 8) befroe 8.30pm. So when Banker hill opened, I had high hope that we may be able to make reservation for my family a little easier. I was wrong. They can only take a max of 8 at a time and if there are more than 8 of us, we will have to be seated at two different table with no gaurantee that they are close togather. The first time we went, there are 12 of us so we were seated in two seperate tables very far apart. When we arrived they gave us a table so big that it is easily seat all of us so I request to be seated togather in one table instead of two. However, they are very inflexible and insisted that we be seated separately. The restaurant was very noicy with music blasting away and it was very difficult to talk even in a small table for 4. The beer selection was great. The wine selection was OK. The food was normal bistro fare nothing to brag about. For me, it was disappointing because of our expectation since Carl was part owner. It is nothing close to what Market's has to offer. We met 4 of our friends while we were there and they were very unhappy with the atmosphere (loud music) and food (fish and chip - breading more than fish) and whisper to us that they will not return. Since it is Carl's place and I consider him a friend we decide to return a week later hoping that they will change the menu like Market where menu is market driven. Unfortunately, nothing changed. so I will not be back either.

I got to about the 2nd course and just started ordering from the menu. I covered off most of it I think. ← You did great. There are 4 of us going so we can for sure try a few of their dishes.

Using a blow torch to brown may be very time consuming instead using a very hot large gridle (if it is available) may be a lot faster.

Diced tomato with little salt and pepper, than you can add diced roasted bell pepper, roasted garlic etc to the basic tomato sauce.

I am making reservation for Ames right now for 8/22/09. The food looks wonderful. However, I thought it is a 5 courses tasting menu and you showed a lot more than 5 dishes, what happened? Thanks

You can stir fry it with leafy vegetable or scrambled eggs. You can add it to your vegetable soup. You can even dice it and add it to your favorite pasta.

I had two great meals at Hane last week. Roger is a great sushi chef. His omakase dinner is wonderful. I would recommend it anyone who likes sushi. Omakse dinner is not cheap - range from $70 to $100 depending on what is available. Roger is a protege of Sushi Ota who is part owner of this sushi bar.

If you had saved some chicken bones or wings or wing tips in the freezer, than you can sear the bone or wings and make a pan sauce that way.

If you like Chino Produce than you have to go to Market Restaurant on Via Della Valle and Mille Fluer in down town Rancho Santa Fe. You can find both of these restaurants in the web.

SV garlic with olive oil and salt at what temp. and how long?

Diced lox and cream cheese with caper and chive served on top of a deep fried wonton skin cup. Let me know if you need instruction on how to make the wontun cups.

We do it all the time and most of the time quite sucessful.

I had not SV lamb shoulder but did a lot of pork shoulder at 82.2 C for 8 hrs. and they are "falling off the bone tender". You can try lamb shoulder at that temp and time to see if it is the result that you are looking for.

Tomato season is here. A tomato salad will also be wonderful and easy. Thin slices of different color tomato top with torned basil leaves dressed with Balsamic Vinegrette and top with shaved Parma cheese.

What is CLR?