Hest88
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Posts posted by Hest88
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I love the little critters when they're deep fried. Better than potato chips. I just wish there were more restaurants around here that served them.
Homechef, aren't you in the Bay Area? May I ask what sushi restaurant this was?
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I had a Cambodian friend who used to sprinkle salt on a lot of fruit. None of my Chinese relatives do so, though.
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Why is this such a surprise? Anyone who's seen any Robin Hood movie knows that Friar Tuck was a chubbette.
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I've been following thread with great interest since my parents are taking us to Beijing next year.
Does anyone have any opinion on the area around the Marco Polo hotel, on the opposite side of Tiananmen Square from Wangfujing? I wanted to be on the Wangfujing side but I was told the area around the Marco Polo hotel is just as bustling and interesting.
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I know. I was being factual.
Okay, now I've got to go back and be productive.
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Try City View. It's where my relatives go when we're forced to have dim sum in downtown SF. Cheaper than Harbour Village, and much cheaper and much more authentic than Yank Sing.
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Maybe if they posted the wages of all their workers on the front of the menu, I can calculate how much of a tip I'm supposed to be giving.
U.S. minimum wage is $5.15/hour. Minimum wage for tipped employees is $2.13.
Thanks, but I was being sarcastic.
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I've been thinking about this over the last few days. I don't tip for take-out, but it's really because it never occurred to me that one was supposed to. I guess now I will. Part of me does resent the fact that tipping used to be something added at the descretion of the consumer for personal services rendered above the norm. Sometime ago, tipping became the expected thing, so businesses thought, "a-ha! we no longer have to pay these people anything" and built the expection that we would tip a certain amount into their business plans. Now I'm the bad guy if I don't tip a certain amount because I'm depriving someone of a living wage. Maybe if they posted the wages of all their workers on the front of the menu, I can calculate how much of a tip I'm supposed to be giving.
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This actually reminds me: I actually am not all that fond of seared tuna. Maybe it's just me, but I find that the smoky taste from the searing completely overwhelms the raw tuna taste. I like the Nobu idea of just searing one side, though!
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Overcooked tuna? Gak, sputter, ack, YUCK!
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I'd also bet that, since it's such an old-fashioned word, it just never registered that it sounded like something offensive. Ah, those young kids nowadays have no knowledge of history.
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I don't think anyone is dismissing the issue the way you think. However, he's dead and us burning our books or flagellating ourselves for being taken in by him will not do a whit of good. It's not like he's somewhere feeling the sting of ostracism. He was out of our lives for decades, due to the allegations, and now that he's out of our lives permanently I see no harm in us remembering his contributions.
In our local paper, around Father's Day, one of the columnists wrote a piece about her father. He'd abandoned his wife and children, was always involved in scurrilous activities, and was pretty much an awful father and role model. However, we were supposed to understand the columnist's need to re-connect with her father, no matter how heinous his actions had been. I think of Jeff Smith as one of my culinary parents, and even if there was a large part of him that was contemptible I cannot dismiss the positive influence he had upon me without burying a part of myself.
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oscar meyer cheese hot dogs (the one's with the little cheese globs in the hot dog itself) nuked til it's rubbery and wrinkly and the ends are cracked, dipped in frank's hot sauce.
Oh, do they still make those? I remember my mom buying them for us when they first came out and I loved them! Now I'll have to get a pack (and disgust my husband)!
Eh, if he's lucky I'll find them inedible now that I'm an adult.
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This is a sore subject for me right now. I have to get more fiber and whole grains into my diet, so I'm on day 10 of quick-cooked oatmeal made with soy milk (gives it that creaminess without upsetting my lactose-intolerant bowels) and dusted with cinnamon. The thing is, I'm a protein person and could easily go on Atkins if I wanted to. Plus, I really prefer salty things in the morning to sweet. So, I'm feeling rather like a schoolkid being forced to eat something I dislike.
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Did you try any? Ifso, how were they?
Oops, sorry. Didn't see this until today. I didn't buy them there, but I had picked up some mango nectarines a few weeks ago at Berkeley Bowl. They were interesting. Peach-like in their juiciness with an overlay of, I suppose, mango flavor, but the mango flavor was more faint than I'd been led to believe. I think they're more like fuzz-less peaches (with a skin more apricot-like than nectarine-like) with more intense perfume than regular peaches have.
Oh, speaking of Frog Hollow---At Rockridge Market Hall, I overheard a conversation one of the fruit guys was having with a customer. He said that the owner was rather upset with FH because their shipments have been contained about 10-20% bad fruit, and that they've threatened that they'll stop buying from FH if they didn't shape up.
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Forgive me if this has been covered before, but I was just thinking about my departed great-uncle. His business sold roast duck to the military, and whenever we went over there he's give us one of his ducks. They were nothing like the plump, meaty roast ducks you see hanging up in Chinatown; they were so skinny they were practically meatless. What meat there was was dry and stringy, and the skin was leathery and overly salty. Oh, but how I loved those ducks. It's partly, I think, because I always prefer skin and bone to meat, and these ducks were pretty much nothing but skin and bone.
So, what kind of badly-made food do love even though you know full well that they're far from the proper renditions? I don't mean things we know are bad for us or are inherently junk food, such as Jell-o, but food items that are badly seasoned, or overcooked or otherwise "ruined" in the eyes of a proper chef that you like just as much--or more--in its ruined form?
My other example is the cafeteria spaghetti I remember in middle school. So completely different from the perfectly sauced, al dente pasta I now make, but if I could ever find spaghetti exactly like that spaghetti I'd scarf it up happily.
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Wow, "hate" is a pretty strong word/emotion when applied to such an innocuous and deliciously inoffensive dish. Maybe you should try the chili sauce instead of syrup.
Sorry, but "hate" is really what I mean. You're right, though, it's definitely not *just* about the texture, 'cause I love maple syrup. It's something about the combination of the flavor and texture that makes me gag. I'm sure I'm not the only one with food issues that are incomprehensible to others. What's innocuous or deliciously inoffensive to you is definitely offensive to me.
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Thanks for the great review. The dishes look more substantial than I expected, but I also expected the, uh, platelets to look more different from each other than they do in your photos. I'm also disappointed that the we won't be able to order the season and classic tasting menus at the same time.
It's too bad about the noise factor. In restaurants of this caliber I expect to have enough quiet to focus on my food and my companions.
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I hate dou fu fa, basically because I hate anything with sugar syrup. I think it's as much due to the texture of the stuff than the flavor. (Someday I'll tell you about my horrible experience with Gui Ling Gao-- that herbal turtle jelly stuff.)
Fou jook, though, is one of my favorite things. I like the flavor but I also really like that somewhat chewy texture.
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I, too, credit him with my interest in ethnic foods (outside of Cantonese), and even with some techniques in Chinese cooking that my parents didn't teach me. There's a part of me that would like to believe that he was innocent, since he was never convicted, but I know how stupid that is. Still, I raise a glass to the Frugal Gourmet that I knew and loved, the smiling man on the TV.
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I'm not a restaurant professional, but the worst burn I ever got was in college.
I was cooking something called a skillet moussaka for my roommate. I heated the oil in the wok, and very stupidly slid the entire mound of ground beef in the wok. Splash! Oil all across both forearms. Of course, stupid me, I thought there was no way I could stop and ruin my dish, so I grabbed bags of frozen blueberries from the freezer to alternate on my forearms while cooking the meat. Soon I had blueberry juice running down my arms as well, so I was a rather macabre sight.
To this day I have a few dark spots on both forearms that are my badges of honor from the infamous skillet moussaka incident.
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Can't wait, JeffJ. My reservations aren't until the end of August.
I'm tempted by Tartare as well, but we're on a strict budget this summer and MM is already stretching it!
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My mom finds salmon too "hai"---not moist enough. So, I actually make it with honey mustard for her, baked in foil. That way it's sweet enough for Chinese tastes and stays moist. I think the key is to keep it sweetish, like with Teriyaki sauce.
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Thanks Russ. Great articles.
I was at my local Frog Hollow purveyor yesterday and noticed that their crate of mango nectarines was from Frog Hollow. I wonder how much they're branching out into other varieties. (Or if the mango nectarines actually came from elsewhere and were just stuck in the FH box!)
Cooking Shrimp
in Cooking
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My dad and my husband would kill me if I de-headed the shrimp before serving. They consider the head the best part!