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Everything posted by Hest88

  1. Totally. And even when I don't have non-cooking stuff on it I have a few frequently used pots and pans just sitting on the stove. For instance, I rarely move my wok from the stove unless I need the space.
  2. Ahhhhh, this looks as good as my mom's version!!!!
  3. Hest88


    Yeah, I'm pretty sure they bash their heads for you before you take 'em home, so killing them shouldn't be an issue.
  4. Okay, all of you are freaking me out. I had no idea the "seaweed salad" stuff isn't seaweed. Ugh, now I don't think I can ever order it again!
  5. That would be quite a shame, because although there are a number of really, really good dim sum restaurants in the Bay Area (NOT in SF proper so much, though), much of the Asian food, including Chinese, is superior in So Cal.
  6. I'm shocked. I didn't know him, but I was, of course, well-aware of his knowledgable and warm presence on eGullet. My deepest condolences to those of you who knew and loved him.
  7. Hest88

    Early Dinner

    Not just that, but I'm picturing me telling my boss I could only produce sub-par work during the first hour I was in the office. Unthinkable!
  8. As a semi-food snob, this reminds of something I really associate with annoying food snobs---the so-called "proper" way to do things. As if our ancestors weren't making incredible dishes while improvising with utensils, equipment, and imprecise measurements.
  9. Because a cast iron frying pan on a conventional gas stovetop works better. Woks need btus unknown to home kitchens. ← Perhaps, but all my relatives, both in the U.S. and in Hong Kong/China, use woks regardless of what kind of stove they have. I understand that for non-Chinese people a wok is like any other piece of non-standard equipment that "food snobs" use, but for my family it's a basic. I use my wok for everything short of boiling pasta.
  10. Hest88

    Pomegranate made easy

    This is brilliant! Now I just have to wait for pomegranate season. Thanks so much!
  11. Hest88

    Early Dinner

    If a restaurant is not prepared to open, it shouldn't open. It would be inexcusable for a restaurant to give sub-par service because they're just "getting into the groove" just as much as if they gave bad service near closing time because they were "tired and wanted to go home."
  12. Digest: San Francisco Chronicle Food Section for Wednesday, August 2, 2006 YOGURT SALAD, Janet Fletcher From Greece to India, cooks start with yogurt, then add their own fresh variations Recipes: Turkish Eggplant & Pepper Salad with Walnuts & Yogurt Greek Yogurt, Garlic, Cucumber & Fennel Dip (Tzatziki Me Maratho) Tomato Raita Persian Spinach Salad (Borani Esfanaj) Iranian Yogurt & Cucumber Dip with Raisins & Walnuts (Mast-O Khiar) Crispy Okra Raita Beet Tzatziki Finding heaven in Hangzhou, Olivia Wu Recipe: Farmstead-Inspired Hangzhou Chicken Soup THE ROVING FEAST, Marlena Spieler Confessions of a coffee addict Recipes: Coffee Granita Caffe Frappe Gelee de Cafe (Coffee Gelee) What’s New: Food for thought from Gourmet IN SEASON / Wheel of produce DISCOVERY / Unusual tapenades Taster’s Choice, Carol Ness Niman voted top dog among uncured franks. THE EXCHANGE, Karola Saekel Homemade cookies strike a nostalgic chord with readers Recipe: Nut-Filled Butter Horns The Inside Scoop, Amanda Berne When restaurateurs branch out, they may become bilingual. . . Foothill Cafe in Napa sold. . . Bruno's soon to reopen. . . pastry chef from Ame on "Top Chef". . . and more. Dining Out, Karola Saekel Middle Eastern spice road leads to Zatar in Berkeley Restaurant association awards dinner Twelve Bay Area students preparing for careers in the hospitality industry will receive scholarships totaling $31,000 at this year's annual awards dinner of the Golden Gate Restaurant Association on Aug. 7 in San Francisco.
  13. Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, July 27, 2006 RAVENS TO RICHES / Ravenswood founder Joel Peterson could retire wealthy -- but he still loves making wine, W. Blake Gray Summer is the time to transform Bloody Mary into a blonde, Stacy Finz, Recipe: Blondie Mary Bankrupt Legacy Estates to be bought by joint venture, Cyril Penn Sauvignon Blancs fit for a king, W. Blake Gray Grilled skirt steak befriends Central Coast Cabernets, Lynne Char Bennett Recipe: Marinated Skirt Steak & Onion Wraps THE CHRONICLE'S WINE SELECTIONS: Central Coast Cabernet Sauvignon, Lynne Char Bennett, Linda Murphy Old-fashioned cottage cheese is a rarity, but still exists, Janet Fletcher 96 Hours BARGAIN BITE: Jerusalem's Organic Kitchen, Stacy Finz "Free-range meats and organic ingredients are the staples of this small North Berkeley cafe, which specializes in Middle Eastern food and hamburgers." Critics' Picks: Barbecue, Bill Addison "Searingly good Barbecue can sate our most primordial appetites. Who but avowed vegetarians can resist a thick sandwich of moist, smoke-infused meat daubed with spicy-sweet sauce? Or a slab of caramelized, crisp-edged ribs worthy of Fred Flintstone's appetite?" Restaurant Roundup/Tummy growling? Go ahead, plan your weekend around eating out. Here are recaps of restaurant reviews by Chronicle critics., Bill Addison DINING UPDATE / Fork, Michael Bauer DINING UPDATE / Left Bank, Bill Addison
  14. Oh thanks for the heads up. Van Island is one of my favorite places on earth, so can't wait for the article!
  15. Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Thursday, July 20, 2006 Wine country moves north: Affordable land and unique soils lure vintners to Lake County, Kathleen Buckley Portuguese wines grab attention, Jancis Robinson Two of Britain's finest inventions combine in unexpected fashion, Gary Regan Recipe: Compass Box Cocktail Hot and sexy wines cool summer's heat, Leslie Sbrocco Eggplant and wine: Similarities attract, Lynne Char Bennett Recipe: Warm Sausage, Eggplant & Potato Salad THE CHRONICLE'S WINE SELECTIONS: Washington State Red Blends, Linda Murphy From goat's to sheep's milk, Spanish producer makes it all taste good, Janet Fletcher 96 Hours BAR PATROL, Tara Duggan "Here are some exceedingly pleasant places to get a drink that involve leaving San Francisco and the East Bay city hubs." BARGAIN BITE: Moishe's Pippic, Amanda Gold "Windy City natives recognize a Chicago-style hot dog by the snap of Vienna beef inside a soft poppy-seed bun, but unless you live there it's almost impossible to find. Yet, although it might not have quite the same allure as downing one in Wrigleyville, Moishe's Pippic in Hayes Valley serves a close version in its kosher deli." Restaurant Roundup: Tummy growling? Go ahead, plan your weekend around eating out. Here are recaps of restaurant reviews by Chronicle critics. Dining Update: Cafe for All Seasons, Bill Addison Critics’ Picks: Margaritas - Beyond on the rocks Salty, sweet, puckery ... and just a bit boozy. That's how a winningly crafted margarita should hit your palate. The following are among the Bay Area restaurants that do the drink justice., Bill Addison
  16. Digest: San Francisco Chronicle Food Section for Wednesday, July 19, 2006 Desserts to flip for, Janet Fletcher Pastry chefs are playing with sweet concoctions that spotlight fresh fruit Recipes: Nectarine Salad with Green Tomato Confit Chocolate Souffles with Single-Malt Strawberries Raspberry Ice Cream-Stuffed Peaches Warm Cherry-Apricot Compote with Petite Bread Pudding Cheesecake Panna Cotta with Fresh Fruit THE ROVING FEAST, Marlena Spieler Begging for Big Nate's BBQ brisket Recipe: My Inner She-Devil Barbecue Sauce The Working Cook, Tara Duggan Summer comes to the kitchen Recipes: Warm Figs with Arugula, Prosciutto & Croutons Curried Quinoa with Roasted Summer Vegetables What’s New: Piquillo peppers Paul Bertolli's Fra'Mani Oakland's Cafe Di Bartolo adds restaurant Taster’s Choice, Carol Ness Whole Foods organic butter rises to the top Dining Out, Amanda Gold Cozy charm, patio draw diners to Panama Hotel The Inside Scoop, Amanda Berne Vintage 415 plans pan-Asian spot...Opening issues...Sneaky Tiki closure A wealth of fresh, regional offerings from Baja, Tara Duggan New cookbook - "Baja! Cooking on the Edge" by Deborah M. Schneider Recipe: Fresh Chorizo Tacos
  17. Hest88

    Fruit vinegar drinks

    Oh, I had no idea they had such a long history. My DH and I discovered the Taiwan-produced vinegar drinks when we were in Hong Kong and have been tearing around the Bay Area stocking up on them. They're soooo good.
  18. Concur. The pictures look pretty normal to me.
  19. Hest88

    Marrow Bones

    I'd love to get marrow spoons because they're so pretty, but a chopstick works just as well. One little push and the entire marrow pellet pops out!
  20. Well, the trick is to be careful----but one of my favorite tips for traveling is taking acidophilus. Most likely your stomach problems will be purely due to unfamiliar bacteria as opposed to anything truly unclean. My DH has an extremely sensitive stomach and many things in the U.S. will put his bowels into turmoil. However, when we went to Mexico and China we took acidophilus daily, ate all sorts of street food, and he didn't have one incident.
  21. Digest: San Francisco Chronicle Food Section for Wednesday, June 21, 2006 THE INSIDE SCOOP, Amanda Berne Michelin has chefs playing spot the critic Other fish in the sea, Georgeanne Brennan With salmon in short supply this summer, it's time to cozy up to halibut, sole, sardines and more Recipes: Homemade Tartar Sauce Rockfish Tostadas Breadcrumb-Crusted Halibut with Thyme Pan-Fried Sand Dabs Halibut en Papillote with Favas & Yellow Squash Halibut & Lemon Kebabs Going beyond the Hass avocado, Karola Saekel Lesser-known varieties of avocado Recipe: Avocado & Marinated Anchovy Bruschetta What’s New: Uruguayan beef Pleasingly spiced popcorn Produce and Pinot at winery A slice of habits A smooth new coffee press BENEFITS Draeger's Chili Cook-Off and Pleasanton Wine and Roses Fundraiser TASTER'S CHOICE, Tara Duggan Oreo is still king of chocolate sandwich cookies The Exchange, Karola Saekel Ricotta pancake revival Recipes: Ricotta Pancakes Ricotta Souffle Pancakes with Raspberries Fritella di Ricotta (Ricotta Pancakes) Pork and cherries denote the changing seasons, Linda Furiya Recipe: Pork Chops with Cherries & Edamame Quality ingredients shine at Taste Taste restaurant in Berkeley SOUTH TO NORTH, Jacqueline Higuera McMahan When life gives you beans, make enfrijoladas Recipe: Chile de Arbol Hot Sauce Lupe's Enfrijoladas Basic Black Beans
  22. The spongy kind, right? Hm. I've heard them referred to as a group, only separately (fish ball, beef ball, etc.)
  23. Nooooo, really?!? How exciting! Congratulations, Chris!!!
  24. Digest: San Francisco Chronicle Food Section for Wednesday, May 31, 2006 Thai curry with a twist, Dabney Gough "Yellow curries are ubiquitous in Thai restaurants, but most often feature chicken as the protein. Phanthong's version, instead, combines the curry with tempura-fried scallops, served atop steamed bok choy and sprinkled with sesame seeds." Recipe: Crushed Sesame Scallops with Yellow Curry Vegetables in the raw? Dress them., Lynne Char Bennett, "Tender salad greens also benefit from a light toss with vinaigrette or dressing, but you don't need to spend the time or money on the myriad bottled and refrigerated versions on market shelves.' Recipes: American-style Spicy French Dressing Simple Blue Cheese Dressing Basic Vinaigrette THE ROVING FEAST, Marlena Spieler Bring on the bacon and memories Recipe: Frisee Salad with Hot Bacon Dressing What’s New: Reading between the lines on cereal Senses Restaurant Cuvee Napa Jamming with June Taster’s Choice, Carol Ness Indian simmer sauces get lukewarm reaction Hookah pipe dreams at Ziryab in S.F., Bill Addison "Ziryab, a 2-month-old venture that is part of the restaurant boom in San Francisco's Western Addition, largely embraces the Mediterranean by way of the Middle East." YUZU & HUCKLEBERRY-FLAVORS OF THE MOMENT, Janet Fletcher How these and other obscure ingredients end up on so many Bay Area menus Recipe: Oregon Walnut Pie THE WORKING COOK, Tara Duggan Knife skills cut time when prep work looks dicey Recipes: Chicken Salad with Apricots, Almonds & Yogurt Dressing Salmon & Vegetable Saute THE INSIDE SCOOP, Amanda Berne Straits Cafe moves...Greg Bronstein's various ventures...Palio d'Asti changes...Bendean closes...C&L Steakhouse closes and moves...Cindy Pawlcyn's new restaurant
  25. Oh great news! Michael Ruhlman is such an engaging writer; he's one of the few writers of any genre or topic that I don't mind buying in hardcover.
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