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chasmartel

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    San Rafael, CA
  1. Thanks Kelly & Marcia. I'll report back, but you're making me a little nervous. I asked about Mexican (southwestern counts) because I'm guessing there is a significant hispanic population in the Colo Spgs area. I lived there for a year about 25 years ago & I remember there was at that time. A year or so ago there was a thread under the California section reviewing & comparing the taco trucks that are fairly common here in northern California. What I'm looking for is a more than a taco truck, but the sort of place that the local hispanic population goes to. Some folks at Chowhound were touting a place called El Tesoro. Any thoughts on that place? Aside from the category of Mexican/southwestern, is there any place we should visit or avoid? Thanks again.
  2. Does anybody have any recommendations? We'll be in Colo Spgs for a few days this month visting from California. We know something about Mexican food from here and also from several trips to New Mexico. We surely don't need fancy, just real food. Any suggestions?
  3. chasmartel

    Best Seafood in SF

    The paper memu remains the same, but the chalkboard over the register may change from lunch time. I think limitations in the number of items offered on a particular day represents their commitment to offer only very fresh fish sustaniably-caught. They have a website: FISH Times I've only ordered off the paper menu once (Saigon salmon sandwich). I've had barbequed squid twice. Wow. The pb&j on Acme pain de mie (which comes with those great fries) on the kids menu is nothing to sneeze at either. Especially when you have the rare 4 year old that is indifferent to fries (though her father is not). The outside tables are often cold, even in the summer. I've seen a stack of blankets available for outside use, however.
  4. chasmartel

    Bergamot oranges are in season

    Bergamot sighting at Monterey market Berkeley on Dec. 30th. I think between $1.50 aand $2.00/lb (I was on a mission for leeks).
  5. chasmartel

    Best Seafood in SF

    "FISH" in Sausalito is and has been one of favorites since it opened. We love fresh seafood, live in Marin and have a 4 year old. Fits on all counts. The retail seafood is one of maybe two places I'd buy fish in Marin. The selection is small, but very fresh and fairly priced.
  6. chasmartel

    Bergamot oranges are in season

    I saw bergamots at Monterey Market in Berkeley a week ago, though not today. There is a seller at the Marin Farmer's Market that has Seville organges -- and many other great stuff. They are Italians -- De Santos or something close too that. On Sundays, they are opposite the rotisserie chicken truck.
  7. It may be a little late now (and it isn't in SF), but I've often found a very good selection of mushrooms at a very good prices at Monterey Market in North Berkeley. I bought chanterelles there last Friday at $9.00/pound. I've gotten fresh porcini and black truffles there in the past as well. And with the Monterey Fish Market and Magnani Poultry up the street . . . what a fun trip. The mushroom seller in the Ferry Building seems pretty good. While higher than Monterey Market, the prices seem to be within the bounds of reason (white truffles notwithstanding). The mushroom seller at the Marin Farmer's Market, however, is ridiculously overpriced. When Monterey Market was selling chanterelles for $9/pound earlier in nthe fall, the farmer's market price was, I think $25/pound. Just a little rant.
  8. chasmartel

    Best Steak In Vancouver

    There is only one hanger steak per cow, but all of the hanger steaks I've ever bought have weighed at least a pound, ofter more. That is more like three portions for me when I'm cooking at home. I'm not a restaurantuer, but I'd guess that no one would serve an entire hanger steak. I think you need to ratchet down your math accordingly. I know the difference between a skirt steak & a hanger steak, and what I've been buying is not skirt steak. I've also bought flatiron steak from one of the two sellers where I've gotten hangers, and they are clearly different steaks (both very good). In the newly-renovated San Francisco Ferry Building, there are two meat sellers. I can get hanger steak from either one. A few weeks ago, I bought 6 pounds of Prather Ranch Onglets from Potter Family Farms without ordering in advance. I'm a little puzzled by the difficulty you all seem to have in getting the stuff in Vancouver. And Chef Fowke, FYI a Hangtown Fry is an omelet or scramble with oysters & bacon. Here is a link that will tell you more than you ever wanted to know: History of Hangtown Fry [Edited to add missing words.]
  9. chasmartel

    Best Steak In Vancouver

    If you will pardon a non-BC interloper, iI've got to weigh in on hanger steak which is my currect favorite. In the SF Bay Area, Hanger Steak is very popular right now and as a result, it is available, but has gotten expensive. I've seen it up to $15/lb. (Skirt steak is also popular & increasingly expensive and more available) Last time I cooked was for in-laws from Maryland. I prepped it with salt & pepper after breakfast for the grill that night. I made a little sauce of garlic, anchovies, parsley & olive oil (from Richard Olney). It was really really good & made terrific sandwiches the next day.
  10. chasmartel

    1996 White Burgundies

    Even though I can't really afford to drink much white burgundy, I am a subscriber to Steve Tanzer's International Wine Cellar. '96 white burgundies have been an off-an-on topic on the IWC discussion forums. Tanzer also discusses the oxidation problem in the introduction to his reviews of the 2003/2002 white burgundies in the most recent issue. He says that discussed the oxidation problem with a number of producers and they cited a number of factors among them defective corks. Apparently chlorine is sometimes used to treat corks and that chlorine can absorb the free suplhur in the wine (sulpher that is a by-product of fermentation) and thereby speed up oxidation if not enough sulphur was added by the winemaker. There was also some issues with treatment of the corks with silicones or other componds used to faciltate extraction. He reports that some of the burg producers are quite unhappy with the cork suppliers and have demanded changes with the processing and treatment of the corks. Tanzer discusses other possible causes, but it is too involved for me to try & recount here. In any case, a lot of people are disappointed with a lot of different '96 white burgs. The truth is out there.
  11. chasmartel

    Roxanne's

    Well, the other shoe has dropped. Per today's Marin Independent Journal, the Roxanne Deli closed this week and the underlying reason for closing the restaurant and deli now appears to be because Roxanne Klein & Michael are getting divorced. Michael was the money in the restaurant and according to Roxanne, the split is preventing her from continuing even the deli. It seems like he also has some legal ability to prevent her from starting over with other investors. Sounds like some pretty tough pre-nup negotiating. Without knowing more, this doesn't seem at all fair. Here is the column with the Roxanne item: Marin IJ 9-22-2004 There are a lot of comments in this thread speculating on why Roxanne closed (mine included) that assumed it was because of the food or lack of market support. Looks like the story is more pedestrian and, I think, sadder.
  12. chasmartel

    Smith Family Farm--Brentwood

    There are several sellers of dry-farmed tomatoes at the Marin Farmer's Market (Sunday 8-1 and Thursday 8-1) at Marin Civic Center. There is a guy from Marin that dry farms potatoes and early girl tomatoes. Both are excellent!
  13. chasmartel

    It's Chanterelle Season

    Last night (and tonight) we had penne with chantrelles in cream, leeks, and garlic (from the Chez Pannisse Vegetable cookbook). Also, I've roasted them with a little olive oil, garlic & thyme -- in a small skillet on the barbeque over a wood fire. Oh boy -- with a steak & an oldish red wine. Maybe this weekend.
  14. chasmartel

    Food Periodicals

    My current hands-down favorite is "Art of Eating" by Edward Behr. Check their website at: Art of Eating Published quarterly, there is usually one main article, one or two secondary articles and some book reviews. The main article usually bores down on one topic in quite a lot od detail. I remember on the state of veal in the US, and another on pork. The writing is calm and matter-of-fact (kind of the opposite of A. Boudain). Many are written by Mr. Behr, but he has a number of other contributors. No advertising. I also enjoy "Simple Cooking" by John and Matt Thorne. I can't bear the Kimball fellow on his "America's Test Ktichen," so I don't think I'm likely to ever give Cook's Illustrated a chance. edited to delete unintended quotation
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