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Tamale questions

How did you wrap them? If you didn't secure the ends in some way or left them open, that would allow far too much water or steam to get in there. Also 2 hours seems like an excessively long time to cook them.

Masa preparada always has fat in it.

1 day ago
DiningDiva in Home Cooking

Tamale questions

I'm sorry I didn't see this earlier...

1. I have used both masa and masa prepared and much prefer masa. However, are you referring to the dry mix from Maseca or masa or masa preparada purchase from a tortillaria, which has already been mixed with water?

2. Yes the brownish lard often found in Latin markets is just fine to use.

3. Yes whip the dickens out of the lard to aerate it

4. You can test masa that has been whipped to see if it's ready by filling a glass with water and adding a little piece of the whipped masa. If it floats it's ready.

5. Don't forget to salt your masa and some cooks add a little baking soda or baking powder to get it to poof a bit.

6. Yes you can mix your meat and sauce just make sure it's not soupy. Depending on your meat and sauce it's sometimes just easier to work with them separately as you can control exactly what goes in

7. To steam in a stock pot, put crumpled up foil in the bottom of the pot along with a few coins and the water. Top with several layers of corn husks. Fill and wrap your tamales and stand them on end on the corn husks. Cover with more corn husks, a tea towel and then cover with plastic wrap and secure the plastic wrap with twine. Put lid on and bring water to a boil, reduce heat and steam until done, which is usually about an hour +/-

8. The coins will rattle in the bottom of the pot once the water boils. If the rattling stop the water has boiled off and you need to add more.

Rubbery tamales can be the result of under whipping the lard and masa and/or too much steam or water getting into the corn husks during cooking

Dec 25, 2014
DiningDiva in Home Cooking

Cheeseheads looking for good San Diego food advice!

I bet it does ;-) ... and I'm sure it is interesting. But ever since I started going to Catalina buying fresh fish at Blue Water seemed pointless. And Catalina has parking and Tommy

Dec 23, 2014
DiningDiva in San Diego

Cheeseheads looking for good San Diego food advice!

For fish tacos you can also try Blue Water Grill, which is also a fish market. They are on India St. a block south of Washington Blvd. India is a one-way street and parking difficult, especially during weekends. Go during the week when parking is easier and the line isn't out the door.

I used to buy all my fresh fish there until I found out about Catalina, which the rumor mill says supplies the fresh fish and seafood to Blue Water. Any way, the fresh fish at Blue Water is very good.

Dec 22, 2014
DiningDiva in San Diego

Donut Time...Again

Which is exactly why I asked cstr. If I'm going to spend that kinda dough for fried dough, it better be worth it.

Hipster donuts? Apparently not so much

Dec 22, 2014
DiningDiva in San Diego

Donut Time...Again

Agreed. Terminal 1 is awful, but no need to insult Nebraska ;-)

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

On SWA, but not going far. The flight has flown all week.

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

Dang

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

Ipse! you have no idea how timely your news flash is. I'm actually flying tomorrow.

Do you happen to know if it's possible to go from Terminal 1 to Terminal 2 once you've cleared security? I think it used to be you couldn't but with all the changes at the airport I'm wondering if it's now possible.

Dec 21, 2014
DiningDiva in San Diego

Cheeseheads looking for good San Diego food advice!

Butcher shop = Sisal's Fine Meats on Morena Blvd.
Fishmonger = Catalina Offshore Products on Lovelock

Both are reasonably close to Mission Beach (as in 10-15 mins. close).

Juniper & Ivy is a good recommendation. Also George's Modern is another.

You're close to Sushi Ota, Kaito is further away but may be worth your drive.

Definitely drive for the fish tacos at Tacos El Pescador which is a taco truck in the Toys R Us parking lot in Chula Vista. (Palomar exit off the I-5, east over the freeway and across the trolley tracks to the stoplight at Commercial. Left on Commerical, it's a couple of blocks down on the left) Have a fish taco as the appetizer and then go across the parking lot to the Torta Ahogada truck and have a Guadalajara specialty; basically a carnitas torta smothered in a spicy (or not) sauce. Messy by sublimely good.

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

Always a good choice

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

By the way, if we haven't figured this out yet, donuts are the new cupcake...

Dec 21, 2014
DiningDiva in San Diego
1

Donut Time...Again

And how many customers are going to be talking into the counter at 5'6"!! I'm not too much over that myself.

Sounds like a North Park hipster place that's trying to hard?

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

I'm with you on this...

Big, light, pillowy, plushy, non-greasy raised donut. Not too sweet - the icing or glaze will take care of that - that is soft and billowy when I bite into it...and the glaze or icing doesn't fall off. Flavors that are focused and play well together, that don't compete for top billing.

Kinda like these :-) - http://www.doughbrooklyn.com/#!doughn...

Dec 21, 2014
DiningDiva in San Diego
1

Donut Time...Again

Well that's disappointing to hear

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

Oh jeez, don't you just hate that cooler than thou attitude...

Like you were supposed to automatically KNOW they didn't serve chicken until noon. How? By osmosis, of the fine print?

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

I think Streetcar just opened last week so do you think it could have been opening jitters? I understand they're using Intelligensia coffee which is a darling of the foodie set. You're saying it wasn't that good?

Dec 21, 2014
DiningDiva in San Diego

Donut Time...Again

Okay, so has anyone tried the 2 new entries into the donut world up in North Park - Nomad and Streetcar Merchants Chicken & Donuts (what a ridiculous name)?

If so, what's the verdict? Donuts are a food group in my world but I don't indulge too much any more. So tell me, are these worth the calories or not?

Dec 21, 2014
DiningDiva in San Diego

your latest Little Italy recs plus....

Not originally, and not for at least the first 10 years of it's existence...

Dec 19, 2014
DiningDiva in San Diego

your latest Little Italy recs plus....

It may be Qualcomm, but it will and forever be Jack Murphy Stadium in my (dinosaurs') mind ;-)

Dec 18, 2014
DiningDiva in San Diego

Eating in Mexico City (and Oaxaca) during the Christmas Holidays

Many hotels have drivers that they work with that are reliable and can get their clients out to the villages and back. If your hotel doesn't, they can certainly call you a safe/reliable cab to get you out to Teotitlan del Valle. It's 15-20 minutes +/- from the zocalo area to T de V. Tlamanalli will be able to secure a cab for your return trip if needed.

Do have your hotel call and verify that they will be open, their hours are sometime sporadic.

Dec 16, 2014
DiningDiva in Mexico

San Diego Swordfish (and other fish)- Are there tumors, and how do San Diego's fishmongers deal with them?

I think Deckape made some comments on the Red O thread. I'm assuming Bluefin2na will have the best grasp of tumors and SAN DEIGO swordfish

Dec 16, 2014
DiningDiva in San Diego

RedO is Coming

I think the question isn't so much whether they'd buy seafood like that as much as it is whether they sell seafood like that, and I'm pretty sure they wouldn't

Dec 16, 2014
DiningDiva in San Diego
1

RedO is Coming

Yes, Ipse is correct. RB is the creative consultant for Red O restaurants and has been for several years. He may, by now, have a small minority owner stake in the project, but he didn't when the project began and I sincerely doubt he does now. Red O is not a Rick Bayless owned restaurant. Neither his person web page, nor that of his restaurant group lists Red O as a part of his empire. There are links to all his properties from both web sites, but there is no link to Red O.

It is his menu, his food. He does all the training and does visit the stores on a regular and routine basis to ensure they are making recipes to his specs. I wouldn't exactly call him a paid spokesperson, because his involvement is more in the back of the house.

Dec 16, 2014
DiningDiva in San Diego

RedO is Coming

RB has been in San Diego more frequently than you realize. He is HUGE fan of the Baja Med cuisine and Valle de Guadalupe. His restaurants do feature V de G wines and he and his wine director make regular trips. And, for better or worse, San Diego is the gateway city to Baja and the wine country. He is also no stranger to SoCal. When he was developing Frontera Grill (his first resto) he was based in L.A. and was about to sign a lease for a place on what was back then a very untrendy part of Melrose. He changed his mind at the last minute and decided Chicago (his wife's home town) was a better option as they had more support there than in L.A. And the rest, as they say, is history.

Macy's (yes, the department store) has a culinary advisory board of famous chefs of which RB is a member. He was actually in town for a Macy's function. He wasn't coming to take a class, he was coming to teach a class, and I can attest to the fact that he is a fabulous teacher.

You might want to Google Red O, Jonathan Gold and Rick Bayless. There was a big dust-up over comments RB made about the state of Mexican food in SoCal prior to the opening of Red O in L.A. It was a major gaff from a man that doesn't make many and Jonathan Gold, Bill Esparza (StreetgourmetLA) and several Latino bloggers and journalists took him to school over it.

My problem with Red O is that every time I see the name it's flash back time to the 70s and the Red Onion...

Dec 15, 2014
DiningDiva in San Diego

RedO is Coming

Ah...the mile high club

Dec 15, 2014
DiningDiva in San Diego

RedO is Coming

Riddled with tumors?!?!???

Dec 15, 2014
DiningDiva in San Diego

RedO is Coming

Catalina sells swordfish. It's local, reasonable and pretty tasty

Dec 15, 2014
DiningDiva in San Diego

RedO is Coming

The Headquarters probably did make sense for Mozza. They botched their opening and didn't fix it and got written off. It's as much their fault as it the the expensive parking and failure of the locals to embrace it. I have to have a pretty good reason to go to Seaport Village; I'm betting I'm not alone in that with other locals. If I'm not going to Seaport Village it probably means I'm also not going to The Headquarters...

Dec 15, 2014
DiningDiva in San Diego

RedO is Coming

He may have a small financial stake by now, but when as far as I know, he is still just the "consultant". I've also hear that the food at the LA Red O is substantially better when he is in the kitchen than not.

FWIW, Red O is not listed on either of his web sites as one of his restaurants. I'd rather have Xoco than Red O. Who knows, if Red O flies, maybe he'll consider expanding and putting a Xoco out here. http://www.rickbayless.com/restaurant...

Dec 15, 2014
DiningDiva in San Diego