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Restaurant recommendations for Monterey, CA?

Thanks so much for all the good suggestions. We're getting excited - I think we need to plan for a minimum of five meals per day!

Jun 04, 2011
sandychow in California

Delfina for dinner?

We will have three nights in SF (two in Sonoma, two in Monterey) in a couple of weeks and have been soliciting recommendations. The latest is Delfina - would love to hear a good assessment from veterans -- locals or visitors . Thanks!

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Delfina Restaurant
3621 18th St, San Francisco, CA 94110

Questions about three places

Thanks - We're going to Napa, too, so that's good to know.

Questions about three places

Thanks -- I edited my post. Insight on either/both places would be great.

Questions about three places

First trip to SF in June. Our minds are far from made up, but we've had strong recommendations on a few places -- somewhat eclectic, I realize, but we'll have lunch and dinner three days and are really looking for a wide range of experiences. Would really appreciate feedback on these possibilities -- and of course other suggestions! Thanks in advance . . .
Quince
The Stinking Rose
Tyler Florence's new place -- or places. I didn't realize there were two.

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Stinking Rose
325 Columbus, San Francisco, CA 94133

Tyler Florence Shop
59 Throckmorton Ave, Mill Valley, CA

Restaurant recommendations for Monterey, CA?

Visiting the area for the first time in June and would appreciate recommendations for Monterey seafood restaurants that are about the food, not the show. Places the locals like. Interested in sustainable, wild-caught options; also would like to hear your abalone insights. Many thanks!

May 01, 2011
sandychow in California

Apple and Aged Cheddar Grilled Cheese

How about a little bacon on this?

Dec 05, 2010
sandychow in Recipes

How do you make your gravy?

I make turkey stock in advance from extra turkey necks I buy just for this purpose -- so much good flavor from the dark meat and all those little bones. I throw in a quartered onion, celery tops, a bay leaf, peppercorns and salt. Strain, refrigerate and skim the fat. For a beautifully rich gravy, I brown the flour lightly before adding an equal amount of turkey fat from the pan drippings (never butter) to make the roux. I know the roux could cook longer to develop the color and flavor, but my method works best for me in terms of time on T-Day. To the roux I first add the reserved pan drippings, discarding or setting aside for future use any remaining fat not used for the roux. Then I add enough turkey stock to reach the proper consistency, whisking like mad. I use a big stockpot so I can whisk with abandon without making a bigger mess than I already have! I make two quarts of gravy, so I start with a cup of browned flour and a cup of turkey fat -- that's still only two Tablespoons per cup of gravy in case that sounds excessive, so follow that basic ratio for the quantity you need. Any leftover gravy goes in the turkey-frame/wild rice/mushroom soup I make the Saturday after Thanksgiving.

I loved reading this thread - so many good ways to make gravy!

Nov 21, 2009
sandychow in Home Cooking

Weekend in Natchez, MS

If you did go to the Castle, I would be very interested to hear what you thought. To say our experience was disappointing is an understatement.

Nov 21, 2009
sandychow in Central South

What to Do with Thanksgiving Leftovers

Saturday-after Turkey Frame Soup
After we've consumed every possible scrap of leftover stuffing, creamed onions, butternut squash, mashed potatoes, etc., I throw what's left of the pitiful picked-over turkey carcass into a stockpot, cover with water and simmer it for 30 minutes or so. The carcass yields more turkey meat than you'll believe (even with my family of three hearty-eating menfolks working on it.) Remove the bones and skin from the pot (or you can strain the whole shebang into a clean pot and only add the best bits of meat from the strainer.) Add 1 package real long-cooking all-wild rice, 1 pound sliced mushrooms, salt and pepper to taste, and simmer until the rice is done, according to rick package directions. Add 1 cup cream to soup and heat through without boiling. At this point, IF (big IF) there's any leftover gravy lurking in the fridge, I add that, too.

Nov 21, 2009
sandychow in Features

The Basics: How to Make Turkey Gravy

Cannot agree that butter is "better for you" than turkey fat. Both are animal fat, thus contain cholesterol.

Make stock with turkey necks for rich flavor; brown flour before adding turkey fat or butter. Skim all fat from pan drippings and only use fat equal to the amount of flour used. If you don't have time to refrigerate, skim the fat from the drippings with a ladle or large cooking spoon. I use the proportions from my ninth grade home ec white sauce recipe -- no doubt revealing my age! : 2 Tablespoons flour + 2 Tablespoons fat + 1 cup liquid; bring to a boil, whisking to prevent lumping. Reduce heat and keep warm until ready to use. I make two quarts of gravy for our crowd, so I use 1 cup browned flour and 1 cup turkey fat plus pan drippings and enough turkey stock to make 8 cups. Enjoy!

Nov 21, 2009
sandychow in Features

Salted Caramel Sauce

Nix on the water. The best way to get rich caramel flavor and color is to caramelize the sugar in the pan over low heat without water. It may take longer and WILL burn if you try to rush it with higher heat or if you turn your attention elsewhere for too long. But I think the more intense flavor of this method is worth it.

Nov 20, 2009
sandychow in Recipes