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Chocdoc and Chocolot take their hearts to San Francisco


Kerry Beal

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I'm in the lounge at Pearson airport waiting to fly out to San Francisco this morning. If all goes according to plan I will meet @Chocolot at the baggage carousel and we will head off to the hotel together.

 

We will be attending the Fine Chocolate Industry Association meeting (EZtemper has a table and I will be doing a lunch and learn tempering workshop) then the Fancy Food Show.  

 

I am am of course doing my usual jet lag program so my rather sad breakfast this morning is the boiled eggs they offer in the lounge (the only protein apparently) and I'm on my second latte. I should be drinking the coffee black as per the prescription but I figure milk is more protein than carb and it makes the coffee palatable!

 

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I do have some cheese and salami in my pack ('why no officer I don't have any food with me') as this is a high calorie but low carb part of the program.

 

 

 

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28 minutes ago, FauxPas said:

Any special dining plans that you can share? 

 

@Chocolot has a list provided by a local foodie - let me see if I can find it in my e-mails and quote it here.

 

Yank Sing is classic for Dim Sum
For Xian Spicy noodles (sichuan peppercorn) Terra Cotta Warrior is still one of my favorites
Along the lines of Souvla is RT Rotisserie - Rich table's casual outpost, such good roastedmeats
 
Fancier but still casual...
Rich Table
Cotogna (Quince's sister restaurant, really good Italian)
Kin Khao is AMAZING Thai downtown
Farmhouse is AMAZING Thai in Mission
Tartine Manufactory for breakfast or lunch (not worth $ for dinner)
 
Fancy..
L'Atelier Crenn
Progress
Lazy Bear (so fun!)
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1 minute ago, FauxPas said:

I hope it's a nice flight. You must be in Business Class, is there a meal? 

Yes - just trying to figure out how to get the photos off my phone - I have wifi on my computer - worked fine for the first pictures - now it's giving me a hard time.

 

 

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Learned something new - you can airdrop photo's between phone and laptop - just need to figure out where they went - they go to downloads!

 

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Totally insipid salad. 

 

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Salmon - decided to do this rather than the beef - beef has always been too dry - this was quite tolerable. 

 

I can hear the little Anna voice in my head saying "you ate fish?"

Edited by Kerry Beal (log)
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13 minutes ago, Kerry Beal said:

Learned something new - you can airdrop photo's between phone and laptop - just need to figure out where they went - they go to downloads!

 

IMG_8010.jpg.a3774dcdf0587108eeab9a641d258592.jpg

 

Totally insipid salad. 

 

IMG_8015.jpg.078b76109890f3ff38df2b722ef17945.jpg

 

Salmon - decided to do this rather than the beef - beef has always been too dry - this was quite tolerable. 

 

I can hear the little Anna voice in my head saying "you ate fish?"

 

 

Was the in-flight movie Airplane?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Just now, JoNorvelleWalker said:

 

Was the in-flight movie Airplane?

 

LOL - not sure - I have my computer, my phone and my book - internet is slow so I read while eG loads!

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59 minutes ago, Kerry Beal said:

 

IMG_8015.jpg.078b76109890f3ff38df2b722ef17945.jpg

 

Salmon - decided to do this rather than the beef - beef has always been too dry - this was quite tolerable. 

 

I can hear the little Anna voice in my head saying "you ate fish?"

 

Why for god's sake !!!!   WHY!!!!!!!!!

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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12 minutes ago, suzilightning said:

I can hear the little Anna voice in my head saying "you ate fish?"

Fish? You? Must be something in the air. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Someone needs to look in David Thompson's Thai Food and find me a recipe for the Nam Tok Beans to give me a reason to pick up some Rancho Gordo Cranberry beans tomorrow.

 

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I wonder if they have  replaced the beef with beans.  Doesn’t strike me that dried beans are much in evidence in Thai cuisine.  But I am no expert. And I don’t like beans so unlikely to experiment. 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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