ciaogina's Profile
Devil's Teeth Baking Company in the Outer Sunset?
I've been 2x in as many days. There is a large variety of baked goods such as oatmeal, chocolate chip and gingersnap cookies. These are big, teacup saucer size. They are chewy good. Also there are mini size alfajores. They also have a selection of bars--lemon, brownies and blondies. The blondie is FANTASTIC--white chips, pecans, thick but not cakey, just the right consistency for me. Also bought a 1/2 loaf of sourdough ($4) that was nearly perfect. I am cutting them a break given the microclimate out here. It took the bakers at Outerlands a bit to nail down the bread due to fluctuating moisture.
Now the best for last! This morning I had their to-be signature breakfast sandwich--scrambled egg and bacon on a flaky but with tooth biscuit. I was so happy sitting on the Ocean Beach sea wall sipping a Blue Bottle and devouring this $5 dollar more-than satisfying breakfast.
Really great to have this place in the nabe!
Yucatán Chowdown Report: 12-Course Tendejon de la Calle Dinner by Mateo Granados
this sounds like a gem of a meal! I must find a way to experience!
GELATO in Buenos Aires----current list of the top choices?
I leave in 3 days and have done *a lot* of research. THE place that keeps coming up is Helados Scannapieco, Avendia Corodoba 4826 in the Palermo district. It's 70 years old and family owned for generations.. 50 flavors.
This place is also referenced in the book Food Journeys of a Lifetime as one of the Top 10 Places to eat ice cream.
Volta is also high on many lists--the one near Rocoletta--seemingly there's 2.
FWIW, Freddo is a chain. Which may be ok but if you are flitting South do yourself a favor!
homemade vanilla extract: boozy?
boozy in that it tastes like a highball! I have four different vanillas (yes check me off as obsessive) and did a side-by-side testing and while I am certainly wanting something unique it tasted more of a cocktail...I think your direction of adding more is where I am headed, thanks!
homemade vanilla extract: boozy?
About 3 months ago I put up some homemade vanilla extract with a ase of bourbon. I had slit the vanilla pods to release the seeds and the essence. I just taste tested it and it's a bit boozy. So I added more vanilla pods.
My question is what ratio of bourbon/liquid : vanill pods (which are about 5" long from Kerala) should I be working with?
Another thought is I could dillute this?but that might detract from the vanilla essence taste.
anyone have any experience making homemde vanilla extract?
thanks.
Candy brittle is sticky--should it be?
it's getting a bit better I put it on a rack to have full air circulation...I also watched the BA video of the process and did it right:
http://www.bonappetit.com/tipstools/videos/2008/04/how_to_make_candy_brittle
Candy brittle is sticky--should it be?
I made candy brittle and it's all sticking together. I think this shouldn't be the case. I have never made brittle before but have made many types of toffee that everyone craves. This brittle is simple--bits of hard broken candies with a clear brittle.
I am in No California it's about 65 degrees and moderate air quality.
Any thoughts on how to remedy this or what I did wrong? I used a thermometer to the hard crack stage.
hmmm...
Mallomar Season Yet in Manhattan?
Has there been any sightings of mallomars around the city? I live in SF and have a friend traveling to NYC and thought she could bring back this "seasonal" sweet.
Zuni chicken
cvhound, sounds like I used a similiar experimenting approach...the bigger the bird the longer to the time for the herb seasoning phase. smaller is better but they are hard to find.
New Bedford/ Fall River/Newport: Anniversary dinner ideas
my best friend and her husband are chowhounds in Boston...I am a chowhound oin SF and need a few ideas for their 2nd anniverary dinner. the hubby is surprising the foodie--she and I (and he!) prefer the small and funky vs. something big and splashy--if you know Dali in Boston that's more our style..small, intimate, great food. does anyone have any suggestions thanks in advance!
another taco truck in the news
Good news to report! The truck has been saved by Gavin!
another taco truck in the news
This would be a huge loss in the quick, cheap and tasty value meal choices in this neighborhood. I work at AAA and although we have a cafe it is horribly bad, not value priced for the 'hood and food quality is poor. I need to find the organizers and get my taco in one hand and my pen in the other! Viva le taco truck!!!
Cooked Ham Hock - What to make?
mmm...will the ham hock dry out...it's already cooked?
Cooked Ham Hock - What to make?
I was provided a cooked ham hock. What do I do with this -- do I warm it up and just eat it or can I do something else with it like make a soup or stock? Thanks.
Indian Grocery - Spices & Masala Dabba
Thanks everyone for the leads...will call before going on a fruitless adventure!
Indian Grocery - Spices & Masala Dabba
I'm itching to find a traditional Indian spice box set made up of two lids, as set of inner tins and one or more spice spoons. The set is found in most Indian homes and is used to store the most commonly used spices.
http://www.gourmetsleuth.com/masaladabba.htm
I could buy it at the above link but think it would be much more fun to go to an Indian grocery. Any suggestions?
Indian Restaurant - After Dinner Spice Blend?
fennel was part of the mix but they weren't coated or so brightly colored sugared--more dried spice
Indian Restaurant - After Dinner Spice Blend?
I'm in the middle of an Indian food obsession. Last night at upon leaving the restaurant, by the hostess stand, there was a bowl of dried spices offered up where the American after dinner mint would be. Does anyone know what this is called and what is usage is about?
As people left they simply spooned a bit in their palm and chewed. A digestive? A breath freshener?
Magazines for Foodies?
The food cognescenti along with those of us who are insatiable when it comes to food writing subscribe to The Art of Eating. It's a quarterly with a high quality of writing and depth. I would never give up my subscription! Never.
http://www.artofeating.com/
Marta's Kitchen in the Jay n' Bee Club
Also, I thought the enchiladas were better than average. The verde gravy was good. However the chips were fantastic perfection!
Fruit Base Ice Cream Prep Question
good point! After researching many recipe sources--cookbooks and online strawberry ice cream recipes vary a lot...thanks for the advice!
Fruit Base Ice Cream Prep Question
I went to a strawberry U-pick today and want to make ice cream. My question is when the recipe calls for 1 quart strawberries is that by weight or volume? I seem to love my kitchen scale but realize there's quite a difference and worry about that in relation to the water content of the strawberries.
Thanks.
Peanut Butter-Chocolate Ice Cream?
Last summer, and it will happen again this summer, I created a Peanut Butter Cup Ice cream that IMO was out of this world. To state the blind obvious after reading the recipe it's for pb lovers. You could probably create a variation with mini-choc chips.
Link to recipe:
http://www.worldonaplate.org/world_on_a_plate/2006/08/summer_kitchen_.html
Mexican Moles in America Media
muchas gracias for providing your perspective and experience...I learned in the process. I also appreciate the recipe and will let you know how it goes!
Grocery Stores in SF/NoBay for Indian Food
Does anyone know where I can shop for ccnvenience Indian food. I am need for Sunbird curry sauce.
NYTimes article- Dining Out 1-17-07- Daniel Boulud
I read this with a different POV. I'm not coming down on one side or another here. But in running a business in these diverse time one needs to be ultra-sensitive to multiple languages, religious requirements etc. When you balance this against a perfectionist management style you've got a formula for a huge misunderstanding. But there's clearly some offended folks. Folks, it's a quagmarie here in the U.S. workplace. We can't say he's a racist (and I agree with the article that it is too easy to say so and so difficult to defend against this statement).
One does wonder if Chef Boulud couldn't benefit from a little leadership coaching. I'm available and will work in trade!
Vancouver Sun's Top 10 Restaurants
I'm still interested to learn about the best of the "new."
:-)
Vancouver Sun's Top 10 Restaurants
I'm a frequent visitor to Vancouver and would be interested in hearing how fellow hounds rank this list.
http://www.canada.com/vancouversun/news/westcoastlife/story.html?id=31b50f80-fd2d-4d80-9cb6-48f52efeb8a9&k=79112&p=1
Restaurants called out:
The Best: Rare
The Rest:
Gastropod
La Regalade Cote Mer
FigMint
Salt
Ocean Club
Kingyo
Crave
Sanafir
Beyond
