melkor
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Posts posted by melkor
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Use real fish... Salmon, Snapper, and Lingcod is far better than Carp, Whitefish, and Pike.
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I'd say you should stick to current crop coffee, less than a year old.
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Fleur de Lys in San Francisco - somehow the cafeteria from a senior center escaped and is serving mediocre food for $150 a person.
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OK, who's going to organize?
You are
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I suspect they will delay the re-opening of the French Laundry to deal with the issues in NYC.
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and I don't have the slightest idea what 1 1/2 seatings a night means - because - when the house takes reservations - it expects that my table will turn over - or it won't
It means just that, some of the tables turn over - others don't. Different people want to eat at different times - there is no reason the restaurant shouldn't be able to handle a 5:30 reservation as well as a 10 o'clock and since the people sitting down at 5:30 will be long gone by the time 10 rolls around, what's the problem with flipping the table? If you sit down for an 8 o'clock reservation your table will be yours for the night.
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Last night we had dinner at the Acme Chop House in SF. They serve pretty good steaks, to me it's a toss-up between Acme, Vic Stewarts (walnut creek), Ruth's Chris, and Mortons for best steak house I'm not likely to go back to. The quality of the beef they are using is pretty much on par with the steak winesonoma brought to the last Northern CA potluck, good but not outstanding. It would be a spectacular steak if it was made in someone’s home, but I expect more from a steak house.
Having only had one meal at Acme it's not really fair to write them off, but I can't really get past their use of Niman beef - Niman certainly sells good beef, but they sell all their meat as the same (ungraded) product. Clearly there is variation from the most marbled carcass to the least, but there is no process in place to direct the most marbled meat to places where it would be put to good use.
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I've gone the past couple of years, I've got no plans to go back. Most of the places worth visiting are completely packed during the barrel tasting weekend, why spend a day driving around the usually sedate Russian River Valley on one of the few days of the year when it's packed full of tourists and the winery staff are too busy for the experience to be enjoyable? Just call the places that interest you, schedule tastings and go when you can relax and enjoy the peace and quiet that northern Sonoma has to offer.
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In any event I hope to be able to dine there before Chef Keller heads back to Napa.
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By the way, when will that be?
Soon, hopefully.
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The rice ball is good, but the sauce that the duck is served in is by far my favorite part of the dish.
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How attached to the idea of using the slow cooker are you? Are you seeding the tomatoes before you toss them in?
You might want to start your minced onion in a pot with some olive oil or butter or whatever fat you prefer, cook it until it turns translucent and smells good, then toss in your crushed up tomatoes (without seeds) and herbs. I'd roast some garlic in advance and toss a bunch of cloves in at the same time as the tomatoes. I assume you've got some salt & pepper in there somewhere also.
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How are you making your sauce now? What's better about his sauce?
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Is that the same duck and risotto that your husband had?
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Thanks for the sympathy, melkor. I had high hopes, and had the dishes I ordered been as I'd expected I'd have been happy. The lamb's tongue salad was okay, and I'd never have ordered the lamb cheeks, as the even the description was not appealing, but that was my husband's decision. We wrote it off as a bad (really bad) night in the kitchen.
On the bright side... you did manage to consume the better part of a lamb's head...
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I'm sorry to hear about your disappointing meal at Jeanty, I've been there several times though I've never ordered any of the dishes you had. At this point, I think I like Pere Jeanty a few blocks up the road better, but every meal I've had at Bistro Jeanty has been excellent. I wonder if I've just been lucky with my menu selections...
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My only visit to Nobu in Vegas was really really poor - the staff was clueless, our entrees came out on a completely random schedule, and our server was kind enough to drown a plate of sushi in sake while trying to pour for us. I wasn't at all impressed.
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Oakland is a 15 minute drive by car, or you could take BART - there's a station a few blocks from the restaurant.
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My favorite Vietnamese place is in Oakland, if ya don't mind crossing the bridge - Pho 84 on 17th street down the block from Franklin street.
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As I said earlier, AP flour based pastas are very easy to overcook - when they are overcooked they turn to paste. As long as you don't overcook it, AP is perfectly acceptable for pasta making.
as i said before, its a crime to cook fresh pasta at all
its suposed to simmer at around 90 celsius...
What on earth are you talking about? Since when is it not cooking to leave something in simmering water? Whatever you want to call the process by which the pasta goes from raw to ready-to-eat, if you do it for too long it will turn to paste.
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now dont tell me there is NO ONE out there who ever tried to make pasta
out of AP flour and didnt find it a gluey, slippery, slimey etc. especially when
(and that was a point in the discussion above) using no egg. up to my knowledge this is simply not possible with a quality level that would satisfy me.
(maybe other peoples quality approach is different here ;-)
As I said earlier, AP flour based pastas are very easy to overcook - when they are overcooked they turn to paste. As long as you don't overcook it, AP is perfectly acceptable for pasta making.
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I love Boulevard but I have NEVER gotten out of there for $40 a head!
I just ate at Luna park last night and it's as good as ever. Fun place to take out-of-towners. The entrees are all under about $15 and they have terrific appetizers and desserts. Very San Francisco and not in a touristy area.
You can check out the menu and make reservations at www.lunaparksf.com
You can do lunch at Boulevard and get out for far less than $40/head.
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Well... I'd say Zuni Cafe and Boulevard are both worth visiting, how many days are you in town for?
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I have another question for people though, getting back to the original question on this post--which, if either, of these types of doughs would be easier for a beginner?
(I've only made the "egg pasta' type doughs,, ie. just all purpose flour; that was not too difficult).
Whats easier for a beginner depends on what else your comfortable with - semolina based doughs are firmer and harder to roll out but they cook slower so are easier to cook, AP based doughs are easy to make but are also easy to overcook. But clearly you should ignore this post, as schneich says - I obviously don't know my ass from a hole in the ground.
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Believe what you wish, but the standard pasta recipe is 100 grams of 00 flour with one egg - 00 flour is far closer to AP than it is to semolina.
also 00 is soft wheat and has absolutly nothing to do
with durum (which is hard wheat)
t.
So.... your agreeing or disagreeing with me about AP being a better sub for 00 than semolina? I buy semolina flour 50lbs at a time, but that doesn't mean I believe its the only way to make good pasta.
Bay Area Summer Vacation for Local Tourists
in California: Dining
Posted
Lets see...
Horseback riding at Point Reyes, Hang-gliding off Mount Tam, Visit the Monterey Bay Aquarium, Eat at the French Laundry/Gary Danko/Chez Panisse, Glider/Ballon rides over Napa Valley, Salmon Fishing near the Farallon islands (leaving from Emeryville), Wine tasting in the Russian River Valley, Hike through Muir Woods or Mount Diablo or Big Sur, Kayaking at Tomales Bay, The SF Ferry Market, Fly a kite on the beach in Halfmoon Bay... If your up for a longer drive - Mendocino, Yosemite, Lake Tahoe, etc.