g

GregSJ's Profile

Title Last Reply

Dan, a Japanese place, Saratoga and Payne Wowed me! [San Jose]

Thanks for sharing your findings, Melanie. I needed a reminder to head back here. ;)

Jan 21, 2012
GregSJ in San Francisco Bay Area

"Modernist Cuisine: The Art and Science of Cooking" in Bay Area?

I am curious about their medium rare three days sous vide of a short rib where the meat is still pink and apparently fork tender. Any details on that?

May 01, 2011
GregSJ in San Francisco Bay Area

Dan, a Japanese place, Saratoga and Payne Wowed me! [San Jose]

I decided to give Tanto a try and was not as happy as with Dan. I ordered their duck (advertised as grilled but it arrived medium well, cold, and with the skin unrendered. It seemed more like a cold duck salad), squab (advertised as grilled but it seemed braised then roasted and very difficult to eat), yellowtail kama (I was happy with it other than the knife cuts in it which made it more difficult to eat), black cod (advertised as grilled but seemed baked), and a beef hot pot ( the flavor of the beef was lost in the sauce).

I am glad I tried the place but I felt that Dan dishes were superior, simpler (focused on the main ingredient) and more true to their descriptions. I was surprised that most of the Tanto dishes that were advertised as grilled did not seem grilled.

Do not get me wrong, I enjoyed the meal and sake... but I felt a bit misled.

Edit: I have to admit the waitstaff were amazingly friendly.

-----
Tanto Japanese Restaurant
1063 E El Camino Real, Sunnyvale, CA 94087

Apr 30, 2011
GregSJ in San Francisco Bay Area

Dan, a Japanese place, Saratoga and Payne Wowed me! [San Jose]

Thank you for the suggestions. It was not the sushi that I was after. I really enjoyed the large variety of grilled small plates. Also, I had no idea Izakaya was a type of restaurant. So much to learn and too little time.

Edit: The website someone linked above says that Dan was formerly Tanto.

Apr 28, 2011
GregSJ in San Francisco Bay Area

Dan, a Japanese place, Saratoga and Payne Wowed me! [San Jose]

Yes, that is the place that Wowed me. I am so happy that I decided to give it a try.

Apr 28, 2011
GregSJ in San Francisco Bay Area

Dan, a Japanese place, Saratoga and Payne Wowed me! [San Jose]

We all know that the bay area has few places that really do it for you. We live in an area where it seems a carbon copy is the norm. Sadly.

Dan. It is a place at the corner of Payne and Saratoga. Oh my lord... it is a place you should check out.

We have all been to the carbon copy Japanese places. This is the breath of fresh air we have been looking for.

To start with, the sake drink menu is hidden behind barley and potato spirits. Don't order them on ice.

Massive selections for small plates boggles the mind. I am sure a bowl of udon is the norm for the regulars but damn there were too many fun things to order. I was a kid in a candy shop. Beef tongue, monkfish liver, grilled chicken skin, marinated cucumber salad, grilled duck, and many more that I cannot remember.

Absolutely a place where your appetite can exceed your wallet. Frankly they serve stuff you do not see many other places so it is fun to go hog wild and have fun ordering. I know I did. Gladly so.

Check it out.. I know it is a place that I want more.

Apr 27, 2011
GregSJ in San Francisco Bay Area

Where to find/buy fresh bay leaves in San Francisco?

Bay laurel are everywhere around here. But, there is a little known fact that the Bay tree is the Typhoid Mary of something called Sudden Oak Death syndrome. It is a disease for native oak trees that kills them suddenly.. hence the name.

So if you see any bay laurel trees that have browning discolored pointed tips of the leaves of the tree please do not touch, move or transport.

Thanks!

Sep 22, 2010
GregSJ in San Francisco Bay Area

Knife-Skills Class

Well, here are some youtube vids to get you started

http://www.youtube.com/user/Chefknivestogo#p/u/12/TwfW_PXWBJs (this is the first of like 20 vids

)

http://www.youtube.com/watch?v=qTtxysX9LG4

http://www.youtube.com/watch?v=5y4Ihh...

You do not have to pay for a class... just buy some waterstones of varying grit and start sharpening. You can learn easily. It is not a hard task. Have fun!

Sep 16, 2010
GregSJ in San Francisco Bay Area

Looking for Chinese dishware

Dong Vinh Restaurant Equipment just google it.

It is a restaurant supply store with an asian flair. I am sure you can find what you are looking for there.

Jul 20, 2010
GregSJ in San Francisco Bay Area

Searching for week-long boot camp Aug 1-7

Give someone at PCI http://www.professionalculinaryinstit... a call. They are located in Campbell (basically San Jose). I know they have summer and weekend courses. I am sure by calling them on the phone you can get a more accurate list of events. Goodluck!

Jul 03, 2010
GregSJ in San Francisco Bay Area

LB Steak, Just Curious...

Have you been there recently? I am curious. What are your thoughts?

I live and work in the area so I see some of the craziness that happens on Santana Row. I was wondering what your thoughts are on this place?

-----
LB Steak
334 Santana Row # 1000, San Jose, CA

Jun 15, 2010
GregSJ in San Francisco Bay Area

Looking for lah mien master "Hand Pulled Noodles"

I was going to post the same link. Chef Tomm was my culinary instructor at Professional Culinary Institute and he is very proud of his cooking shows. Yes, he was also very proud of the hand pulled noodle technique. I saw him practicing it many times before class.

Feb 17, 2010
GregSJ in San Francisco Bay Area

Bourdain in SF [split from SF board]

That was in Mass... unless you are a biker. Shrug

Aug 12, 2009
GregSJ in Food Media & News

Bourdain in SF [split from SF board]

(note from CH Team, this was split from the thread: http://chowhound.chow.com/topics/643772

)

I do not know about anyone else... but I was rather let down by the choice of places Bourdain covered on No Reservations. I totally enjoy the show and his fork tongued banter... but having lived in the bay area all of my life I feel that his choice of material didn't really show what food is like here. I can understand the point of the eppisode was that not everything is organic and "farm fresh" but he went too far to the other extreme.

With that said, his commentary was not incendiary and his parting comments were positive. I just expected more.... especially when the intro showed chez panisse but there was nothing about it in the show. So obviously the camera crew went there but they did not deem it show worthy?

Cheers!

Aug 12, 2009
GregSJ in Food Media & News