maus1's Profile
new szechwan place in Richmond
we have gone a few times to the place that replaced Shanghai by Ranch 99 in Richmond: Great Szechwan. It keeps getting better and better!!!
Chicken with Taro..very spicy, biug chunks of taro. meat on the bone (as should be!!!)
pork ribs in lotus leaf...an amzing dish, the meat is soft and fragrant
water spinach szecwan style...a nice change from the usual garlic
hot and sour soup..how i compare restaurants. definitely three stars. thick and with l;ots of nice ingredients.
fish soup buried with chillies. as good as the death soup from CV in albany
eggplant. a bit oily but with a nice sweet sauce and of course spicy!
jelly, pork, egg and mustard sauce (double skin???). I love this dish. not as good as Great chinas but close!
service very slow, but appears always packed. I will try to set up a chowdown soon (after exams!)
marlon
Farms, japanese food and Sonoma county
We went for the weekend to Sonoma county to visit some farms in the area (as background for my dissertation...) We used the guidebook put out by the county "Farm Trails". Great informative publication with addresses, hours, product info...
We visited several farms including Tierra which is farmed by Wayne who spent an hour showing me the most deliciouis beans from Italy, heirloom pumpkins (one with seeds you can eat without shelling which I roasted last night with his chipotle powder), tomatos and pickling cucumbers. Then there was Walker apples where I tasted sevral varieties including a delicious Braeburn and a winesam. Willie bird (not a vegetable or thesis related but I got my favorite smoked turkey necks). Joe Matos Cheese and Marin french chees co had some interseting double creme and a mild blue. Kozlowsky for all sorts of apple butters and jams.
As for restaurants we had one very memorable meal: Japan Cafe on Courthouse sq in Santa Rosa. I was set for disapointment and it turned out to be original, amazing local produce, perfect service...
The special was a vegetarian hotpot with freeze dried tofu and shitakes. They gave me a raw egg to eat it with just like in Japan!!!! The Chicken teriyaki had homemade sauce, much less sweet than usual. There was a veg sushi plate on the next table that looked like a garden of delights. We also had the salad of pea shoots with sunflower seeds in a citrusy dressing. crispy and refreshing. And a green tea icecream that was creamy and light but alas did not taste like tea at all even with the tea powder sprinkeled on top.
Great time of the year to go and visit. We stayed at the historic Hotel La Rose and were given vouchers for some wine at thei restaurant. Breakfast included with some very decent scones. Accross the street there is a very popular cafe that had live music and a nice hot chocolate (Ghirardelly, but not bad).
Actually, speaking of hot chocolate there was also a cafe in Sebastopol that had incredible french hot chocolate and pumpkin gelato on the main street. Forgot the name (Chocolat?) Worth a detour.
marlon
Asia Pearl Banquet Chowdown
Last night 30 Hounds got together for a banquet at Asia Pearl in 3288 Pierce St, Richmond. We had a separate room but still had a view of the main dining room. We were able to truly enjoy the food and company!
Thanks as always to Yimster for his efforts to get us the most interesting special dishes!
Here they are:
Peanuts and cucumber appetizer
Peking Duck Cannapes
Roast Duck with minced vegetables
Beef sauteed with many mushrooms
Seafood soup with fishmaws and sea cucumber
Tofu with concentrated golden chicken soup and crab
Abalone ($300 a pound!)with pea shoots
Salt and pepper crab
Smoked sea-bass
Fried scallop rice
Corncake dessert
tapioca and corn dessert
Did I forget one?
Thanks to everyone for a great evening!
Marlon
The link to the pictures is:
http://new.photos.yahoo.com/maus2016/album/576460762327878802#page1
Rotisserie Chicken in Bay Area
There is a place on International and Fruitvale that has mexican style roasted chickens which are juicy and very fresh. The skin is treated with a mild spice rub...I always get one when I visit the area (it is a supermarket).
I must admit that I am also addicted to Costco chickens! I have tried very hard to like the dry, skinny, tough, organic chickens from Wholefoods, but even when mixed with three jars of Mayo they are inedible!
We came, ate, drank, sat in the sun, and had the Blue Angels to 'entertain' us: the 2006 Chowing with the Hounds Picnic!
I was asked to post the spices we tasted:
Name of Spice:
Allspice
Asafoetida
Cardamom
Ancho chili
Chipotle chili
Cinnamon, Cassia
Cinnamon, Saigon
Fenugreek
Horseradish root
Mace
Pepper, Malabar
Pepper, Tallicherry
Pepper, Java
Pepper, Szechwan
Pepper, White
Sloe Berry
Oregano, Mexican
Oregano, Greek
Annatto
Galangal
Mystery spice 1 Five spice
Mystery spice 2 Zaatar
Mystery spice 3 Gumbo File
Mystery spice 4 Garam Masala
Mystery spice 5 Sumac
marlon
We came, ate, drank, sat in the sun, and had the Blue Angels to 'entertain' us: the 2006 Chowing with the Hounds Picnic!
and i am already trying it!!!
Atole at La Texanita in Santa Rosa
I had a very nice atole made by the "Queen of Tamal" on Fruitvale, but it may have been a special for the Oakland Museum sale day....it was a champurrado I believe (or vanilla). At home in Mexico my favorite was strawberry (very pink!)
Her tamales, by the way, are wonderfully light and home-made. Definitely worth a visit.
Post your San Francisco Chowing with the Hounds Picnic 2006 Recipes Here!
PicNic Mole
Ingredients:
Chiles:Chilhuacle (black and red), mulato, pasilla, ancho. (take your pick)
Tomatoes
Tomatillo
Onion
Garlic
Banana very ripe or plantain
Dry Bread (like Jewish halla works great!)
Toasted sesame
Nuts Pecans or walnuts
Almonds
Peanuts
Pepitas
Raisins
1 burnt tortilla
Nutmeg
Mexican cinnamon
Oregano
Thyme
Marjoram
Anis seeds
Cumin seed
Allspice (pimiento gorda)
Mexican chocolate (La Soledad, Mayordomo or Ibarra are great) couple rounds
Sugar
Avocado leaves dry and toasted (sold in Mexican stores in spice section)
Peppercorns
Coriander seeds
1. Most of the amounts are logical...same amount of each chili (1/2 cup?) About 1/3 cup of nuts and raisins and small amounts of spices. I actually used a pre-ground base paste and added all the other ingredients. You can use even some of the bottled ones (such as Mayordomo brand)
2. Cook the chicken or turkey in water with onion, carrots, celery, bay leaves, peppercorns and garlic. Do not overcook! Take out and skim broth. Throw out veges.
Take out chili seeds and only keep enough seeds depending on how hot you want the mole. Toast the chilies (all are dry). I use just a bit so it is not too hot.
Last time I made the Mole I took the chilies, nuts and all dry ingredients to a grinding place when I was in Oaxaca (It is actually the chocolate factory la Soledad next to the Marketplace in Oaxaca city where they grind people's moles. Every family has its own recipe and they have it made to order!) Once I got my Mole paste I froze it when I returned to the States. I know you can probably grind the chilies in a food processor or blender after soaking the chilies for an hour (include the tortilla). The harder spices, nuts, chili seeds, raisins, etc need a spice or coffee grinder...after toasting them on a skillet.
3. Fry onion, garlic, bread, banana, all nuts and raisins. Reserve. (I fry in oil, they recommend lard)
Blanch tomatoes, tomatillo. Blend with a little water.
4. Fry the chili paste, add the blended tomatoes, and add the fried ingredients above (also blended). Add the broth so that it is not too watery. Maybe 7-8 cups? Cook for 20 minutes. Add chocolate so it melts (I use a microwave to soften...) and the avocado leaves.
Make sure it does not burn! Use medium/low heat so it is gently bubbling. After it thickens and the oil rises to the top (20-30 minutes), add the chicken pieces for a short while. Remove avocado leaves.
Sprinkle some sesame seeds on top.
We came, ate, drank, sat in the sun, and had the Blue Angels to 'entertain' us: the 2006 Chowing with the Hounds Picnic!
The weather was perfect, great food and wonderful company!
Thanks to all who attended the picnic for contributing to a fantastic event...and especially thanks to my fellow organizing committee members for making all the work in the past few weeks a real pleasure.
marlon
as requested I will post the mole recipe.
East Bay ChowDinner Report - Kang Tong Degi
First thanks to Hoon for organizing. I live on Telegraph Av and have passed by this place many times and never thought it was an eating place!!! (Even when I arrived I was not sure due to lack of any signs in english...)
The food, as was explained to us, is supposed to complement the drinking (the table next door was definitely complementing a lot!)So do not expect gourmet food. This was more like "street" food.
For the grill, the meat was a bit tough but the bacon was nice and crispy.
Al Tang (Fish Egg Soup) was for me one of the best dishes. I had a small taste but it was just salty and spicy enough.
Duk Bokki (spicy rice cake) - did not have any but it looked quite spicy. was it?
Nakji Bokkum (spicy fried octopus) - very chewy!!!.
Tak Dong Chib (chicken gizzards) - I liked this dish because of the very chewy texture. the taste was somewhat muted.
Chok Bal (Pork hocks) - I love pork hocks and these were a different take than I am used to (in vinegar usually).
Bundaegi (Spicy Chrysalis Soup) - What can one say about larvae in broth that has not been said before? I suggest we let the poor butterflies be born in peace and concentrate on eating something with more substance. Not one of my favorite dishes though I admit I only ate one little fat one...
The company was great and we met several new hounds. Welcome to the group!
Looking forward to future visits to other Telegraph sites.
Champa Garden Chowdown part 2
As part of an effort to include more people 13 hounds met for the second lunch at Champa Garden. We were lucky to be able to use previous posts and the experience of the Wednesday group to choose our menu! In accordance with the unwritten rules of Chowing, we ordered many more dishes than can be possibly finished...yet we did a great job of consuming almost evrything!
The company was great and we were also treated to some of Joel's wine (thanks!)
Fried spring rolls
Fried Rice ball salad
Angel wings
Sour sausage with three hot sauces
Eggpland stirfry with bean sauce and basil leaves
Lue noodle soup with fermented bean
Lao noodle soup with rice flour noodles
Whole tilapia in sour tomato sauce
Catfish in penang coconut curry
Papaya salad (thai style)
Beef Larp
Pork Pad se-ew
Green dessert (friday's only)
Mango and tapioca and agar dessert
My own favorites (though I enjoyed all dishes! Not one was below average):
Angel wings were crispy and delicious with the sweet chili sauce.
The catfish is a reason to fly to Oakland from anywhere else in the country!
Fried rice salad is a very satisfying dish combining ying and yang: soft, crispy, salty, sweet, hot, cold!
Larp was my least favorite...a bit too spicy and the beef was almost too mushy.
The soups, particularly the Lue were true comfort foods. The stinky taste added a wonderful note not usual in american cooking.
Thanks to everyone who attended and especially for the owners and staff of the restaurant who were truly incredible (their excitement at having a large group was wonderful) for a great lunch...all for $18 per person including tip!
For photos look at:
http://share.evite.shutterfly.com/action/welcome?sid=0Qat2zFq2ZMXKg
Teach Me Something New About Berkeley/Albany -- Anything
Great China on Kittredge has some great dishes: double skin, tea smoked duck...
Chaya on Shattuck for veg from japanese temple cuisine.
Venus has a nice brunch.
For cheap and good Shanghai cuisine try Shanghai on Durant by the food court.
Champa Garden Chowdown August 23rd
There are still spaces for the Champa Garden Chowdown in Oakland on August 23rd, 12:00. Sign up at Evite (use the entire URL!):
http://www.evite.com/pages/invite/viewInvite.jsp?inviteId=AMDFIPVKALJADDJIGBSE&li=iq&src=email&trk=aei6
Enjoy!
marlon
Chowdown lunch report - Sam's Restaurant in downtown Oakland
The company was delightful and set the stage for a very agreeable lunch! I was happy that we could substitute some of the dishes for more interesting ones. We all agreed that we did not need the mayo-walnut-shrimp (plus I am allergic to shrimp, a real drawback in seafood restaurants! Yet I can assure you that I never leave a chowdown hungry!)
The Taro duck was smooth and not too salty. As mentioned, it was not mushy which is sometimes the case. There could have been more duck meat, but what was there was soft and well done.
The peashoots with egg were a true epiphany. Jade colored with the yellow yolks and dark albumen! Lots of garlic. Great dish!
The Chicken was perfectly cooked, juicy and accompanied with the ginger-oil sauce. A nice example of the dish.
I also liked the scallop dish (I CAN eat bivalves!)it had a mild sauce which went well with the stronger flavoured dishes.
The squab had died of natural old age....
Great service (the waitress translated kindly the secret group menu)or at least read it for those who could understand! (Thanks Gordon). Thanks Marc and Joel (our vintner!)
Chowdown lunch report - Sam's Restaurant in downtown Oakland
Thanks Marc and Melanie...The evites have been sent and barring any technical problems should be in you inbox soon! I would like to echo the existance of the two groups SFlunchseries and the Eastbaychowdown which though they overlap also give people the chance to focus events to some extent. See you all soon!
New! Platano Salvadorean in Berkeley
Tried a new Salvadorean in Berkeley: Platano, 2042 University Av.
Partially unfinished space, but the kitchen up and running.
Yucca cosida-nice size, great crispy pork, and a nice side of cabbage.
Tamales de sal- two wonderful masa tamales in a bannana leaf.
Albondigas- great taste and the sauce was home style light tomato. The meatballs with a mint overtone...just a bit dry.
Carne guisada- very soft with string-beans, potato, carrots. Like grandma would make if she was salvadorean!
Nice sides of beans and rice (red) and a simple salad.
Give it a try...it is definitely above average, great service by a nice Slovakian student...highly recommended.
Claypot in Albany Chowdown
18 hungry chowhounds gathered at Claypot restaurant on San Pablo in Albany for a Shanghai style banquet. It was lots of food, great company, lots of food, wonderful conversation, lots of food...
As always there was more food than anyone could possibly finish, but we did not want to miss any of the specialties from the cook. The dinner was truly an example of the slow-food movement...we were never rushed and the dishes came out one or two at a time giving us a chance to taste, discuss, deconstruct and enjoy. They had us sitting at a long table and a round one which we moved to put us closer. Wine (home-made!)was provided by chowhound Joel...thanks!!!!
For dessert Yimster brought a treat: Angry-Wife cakes (I think that was the name?)which were the perfect ending...
The dishes were preordered since some are not on the menu...all for $25 per person!
Here are the dishes we enjoyed:
Shredded fish and spinach soup (or west lake water shield soup if available!).
Xiao lung bao dumplings
Vegetarian duck
Shredded tofu and cilantro
Drunken chicken
Shanghai sweet and sour ribs
Five spice crispy duck
Bi feng eggplant
Sautéed eel
Shanghai braised pork
Ong choi with fermented bean curd
Three cup chicken
Squirrel mandarin fish
Shanghai meatballs (Lion’s Head)
Taro and sesame rolls
Tea
Rice
I will let people comment on their preferences...for me the three cup chicken was a highlight as were the cold appetizers.
Only one negative note. Two people who RSVP'd that they were coming never showed up. That meant that the rest of us had to pay extra since it was preordered and two people who would have liked to go (there was a long waiting list) were unable to attend. That is simply rude. In the past people who did this were excluded from future invites...
Pictures are at: http://share.evite.shutterfly.com/action/welcome?sid=0Qat2zFq2ZMXGQ&cid=EVTSTEMODTX
Best sticky rice and mango
The thai temple in Berkeley serves a very good version on their Sunday brunch...It is worth the trip particularly if you have the other desserts: Kanom Krok (coconut cakes), and many others!
Chef's Wok Alameda Chowdown: Report
Our table also had a duck claypot which was my favorite dish. We also had A-choy greens...very fresh! It was a fun outing to an area I normally don't visit. Thanks for organizing, Ruth!
Tucker's Ice Cream, Alameda
I am totally bummed that we had to leave after dinner without the trip to Tuckers!!!! The Mexican chocolate sounds so good I am going back this weekend to get some!!! (Dinner was fun...thanks Ruth!)
