Hest88
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Digest: San Francisco Chronicle Food Section for Wednesday, February 13, 2008
Odd couples, Stacy Finz
Culinarily mismatched mates achieve harmony in the kitchen
Recipes:
Three Bean Chili
Delicate Chocolate Cake (gluten-free)
Lemony Shrimp
Mushroom Risotto
Seasonal Cook, Cindy Lee
For dessert, may we suggest a hot date?
Recipes
Bacon-Wrapped Dates
Date & Chocolate Bread Pudding with Goat Cheese Glaze
Dates & Toffee Cake
The Roving Feast, Marlena Spieler
Thinking outside the chocolate box on Valentine's Day
Recipes
Romesco Sauce
Deep, Dark Chocolate Mousse
Barcelona Pan-Roasted Garlic Artichokes
Beard Foundation honors wine legend, Cindy Lee
"Winemaker Christian Moueix of Dominus Estate and Chateau Petrus will be honored at the third Legends of Wine event March 2 and 3 in Napa."
What’s New:
- Sweets for last-minute valentines
- Letting cheese breathe
- Dangerously good brownies
- Openings: Cottage Eatery in Tiburon, 2nd Brandy Ho's in SF
Taster’s Choice, Carol Ness
Top-rated non-organic cocoa mixes produce stirring results
Restaurants
Dining Out, Michael Bauer
Red Lantern Offers Bold But Inconsistent Asian Flavors
(This review appeared Sunday, February 10, 2008)
Dining Out, Mandy Erickson
San Ramon's Pearl Garden curbs dim sum cravings
Goat Hill Pizza in SF
El Toro reopens. . . Firecracker still open. . . Catahoula to become JoLe. . . and more.
- Sweets for last-minute valentines
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My favorite is simply stir-fying them in black bean sauce.
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Digest: San Francisco Chronicle Food Section for Wednesday, February 6, 2008
Luxe lentils, Tara Duggan
"This time of year, the Bay Area's many Mediterranean-inspired chefs turn to these kinds of lentils for salads, pastas and side dishes that evoke the hearty styles of French and Italian provincial cooking."
Recipes:
French Caviar Lentil, Arugula & Celery Root Salad
Castelluccio Lentils Braised in Red Wine
Warm Lentil Dinner Salad
Lentil & Vegetable Stew (Dhansaak)
The Baker, Flo Braker
A handy cookie recipe
Recipes
Chocolate Crackle Cookies
Lunar New Year soup has sticking power, Cindy Lee
"Now that my family is spread out, seollal is celebrated on a much smaller scale, but we always have to eat ddukguk, the traditional New Year's soup. Other side dishes vary but this soup of chewy, glutinous rice cakes swimming in a rich beef broth is a must."
Recipes:
Egg-battered Zucchini & Shiitake Mushrooms (Jun)
Vietnamese New Year's Stew (Thit Kho)
Korean Rice Cake Soup (Ddukguk)
What’s New:
- Ferry Plaza Farmers market report
- Valentine's Day chocolates
- Openings: Azzurro Pizzeria & Enoteca in Napa, Xanh Restaurant in Mountain View
Taster’s Choice, Carol Ness
Panel turns up its nose at supermarket spinach dip
Restaurants
Dining Out, Michael Bauer
San Francisco's Yoshi's hits all the culinary high notes
(This review appeared Sunday, February 3, 2008)
Dining Out, Carol Ness
Berkeley's Digs Bistro appealing, but uneven
Dining Out, Michael Bauer
Hungering for more at expanded Jai Yun
The Cheeseboard in Berkeley
Scott Howard closes for renovation. . . Myth chef lands new gig . . . Nopa news . . . and more.
- Ferry Plaza Farmers market report
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Around here, in the expensive Bay Area, decent mid-upper tier wedding cakes are about $4.50+ a slice--regardless of flavor. The most famous bakeries around here start at about $10 a slice.
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Canteen.
Ame.
Aziza. (If you have a car.)
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When we were in Bangkok, we ended up at Lek Seafood more than once. Really good, really cheap, and definitely full of locals.
As for morning glory...the first time I had it in Thailand I was confused because it looked like ong choy---what I think of as water spinach. Later on I read that, indeed, what the Thai call morning glory is indeed the same thing.
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As others have said, if you're looking at resale value, the absence or presence of one isn't going to make a whit of difference.
That said, when we remodeled our kitchen recently, one of my must-haves was a disposal--after having grown up with one but being without for a decade or so. I don't use it a lot, but it's so convenient when I wash out stuck-on food, or cleaning out those sundry bits of vegetables, or getting rid of soup or anything else with a high liquid component. A strainer is all well and good, but cleaning the strainer isn't all that fun either.
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I never use my silicone mitt or most of the potholders I've tried precisely because they're so stiff. However, I've been quite happy with the "The Grid" Silicone Pot Holders I got at Sur La Table. They're as flexible as regular cotton potholders.
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Yeah, in my last apartment I took the batteries out of the smoke detector. In my current house the kitchen alarm supposedly detects heat instead of smoke (so the alarm company said), which is a much better option for those of us who actually cook!
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Digest: San Francisco Chronicle Food Section for Wednesday, January 9, 2008
Prime cutlets, Georgeanne Brennan
Quick-cooking Wiener Schnitzel saves the day
Recipes:
Venison Cutlets with Balsamic & Cabernet Sauce
Pork Cutlets with Mushrooms & Pan Gravy
Wiener Schnitzel
Beef Roulades with Anchovy Stuffing
Turkey Cutlets with Creme Fraiche & Green Peppercorns
Chef's Night In, Cindy Lee
Bar Crudo chef goes for the whole fish
Recipe:
Whole Roasted Fish with Sauteed Winter Greens & Mustard Sauce
Food Conscious, Carol Ness
Battle over country of origin heating up
"A recent Taster's Choice column about frozen spinach prompted a mini-storm of e-mail from readers who were dismayed to learn that the panel's favorite brands came from China."
Taster’s Choice, Carol Ness
Trader Joe's wedge fries panel's top pick for frozen
What's New: Handbag helper, Lynne Char Bennett
"The Luxe Link, a small, flat, collapsible hook (pictured at left), is smaller than a compact but will hold up to 9 pounds. Unwind the chrome tail, hook it around the purse straps then place the flat part on the edge of any table or counter where it will stay..."
What's New: Alemany Farmers' Market report, Miriam Morgan
"With citrus fruits and winter greens at the height of their season, Saturday at the year-round Alemany Farmers' Market is awash in orange and green."
What's New: Restaurants brewing up gourmet blends, Tara Duggan
"After establishing a cult following with kiosks at local farmers' markets, Blue Bottle's fair-trade and organic blends are now in 40 local restaurants."
What's New: Bay Area Restaurant, market openings
Sangha...Yankee Pier Lafayette...Golden Natural Foods and more!
Restaurants
Dining Out, Michael Bauer
Sophisticated southern fare at 1300 on Fillmore
(This review appeared Sunday, January 13, 2008)
Dining Update, Michael Bauer
New Mecca menu takes a big step back
Dining Update, Carey Sweet
Casual food fares best at quirky Kelley's No Bad Days Cafe
Pizza of the Week, Michael Bauer
Pauline's in San Francisco
Fifth Floor team set...Myth deal moves forward...and more!
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YMMV, but I've cooked many an item I've left out for longer periods without an issue. And some of those weren't even cryovac-ed.
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Expensive chocolate only matters if you like dark chocolate. If you only like milk chocolate, don't go breaking the bank buying a spendy bar of dark chocolate.
Actually, I like milk chocolate and I find that the expensive stuff makes a big difference. As I've gotten older I've been less tolerant of super-sweet chocolate, yet dark chocolate doesn't quite hit the spot. My favorite milk is Scharffen Berger, which has a nice burnt caramel flavor and complexity, and is nowhere near as sweet as cheap milk chocolate.
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- The wok I've had for 15 years - even though one of the handles broke I can't bear to replace it. It's so wonderfully seasoned now that it's practically non-stick.
- The plastic rice paddle that came with one of my rice cookers. I know I can get bamboo or other plastic ones, but I don't know if I can get one that's exactly like this without paying for another rice cooker. I use it as my all-purpose spatula for everything. I mix batter with it, I stir soup with it, I scoop food into Tupperware with it. I use it far more than I use any regular spatula or whisk.
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I stopped eating bugels a few years ago after I read they were fried in satured fat( coconut oil)
Yeah, but then I don't assume any fried food is good for me...though I can dream!
I loved Bugles as a kid but forgot about them so completely that years later I found myself trying to remember what those weird corn things were that were at the back of my memory. When I finally realized they were Bugles I was quite delighted to find they tasted just as wonderful as I'd remembered.
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I like large glasses--even though I'm a petite woman who doesn't drink all that much liquid--because I'm a klutz. I like being able to fill my glass part way and know I can clomp around without worrying about spillage.
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Let me know if you're interested in a jar and I'll direct you to the guy I got it from. It's a combination of mineral oil and bees wax.
Well, of course! I finished up my bottle of mineral oil and now I'm using Boos Mystery Oil (which smells rather nice), but I'm always looking for something new to play with!
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Okay, sorry this took longer than expected. In real life the contrast between the different colors of the wood is much less prominent, but I'm not a good enough photographer to get a good picture. The maple pepper mill should give a good idea of the color difference and size, though.
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Octaveman, I'll see if I can get a picture tonight!
I really like the feet; it makes it easy to shove the block out of the way without scraping the counter. And, yeah, with a board this weighty the odds of you flipping it over all the time are pretty slim.
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Wow, those photographs are great! I can't wait until this is published.
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Thanks to this thread, I ended up ordering a 16x22 mahogany butcher block from David Smith. It *is* really beautiful and solid, and both a pleasure to view and use. My only slight regret (which has nothing to do with the product) is that I ordered it with the juice groove. My old cutting boards all had juice grooves because I cut a lot of messy and juicy stuff, but they were light enough for me to just tip them into the sink and lightly rinse and scrape. My new one is not only too heavy to move, but of course I don't plan on abusing it in the same way, so wiping down the surface is more difficult with stuff getting into the grooves.
David was delightful to talk to and I wouldn't hesitate to recommend his boards.
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Yep, I'm also in the slightly green camp. Of course, I generally dislike banana-flavored anything so I guess I like underripe bananas because they don't taste as strongly of banana!
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Of course. The woman chef always drizzles a happy face on top of her dish.
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Usually I use Chinese rice bowls. I have lots of them, they're the perfect size for small amounts of chopped veggies and herbs, they're cheap enough so I don't cry if they break.
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Oh, I use garlic powder in my beef ribs and, worse yet, on my rib eye and lamb chops if we're not entertaining. The shame, the shame. But nothing else makes them taste like the beef my mom use to make.
Native American Recipes
in Cookbooks & References
Posted
Interesting. It looks like the main ingredients are authentic, but some of the preparations aren't? Native American fusion?