doughartyc's Profile
Worst of San Diego and Most Over-rated
I agree about Wine Steals! The food is fine, but their wine list really is not very serious. I guess its more of a hang out spot than serious wine bar. When my BF and I had our first date there, we did the flights, and was appalled that they served little cordial glasses for the flight. What is THAT all about? Obviously you don't have to use cabernet goblets for a 1 oz pour, but a shot glass on a stem is not appropriate for any kind of wine in any kind of situation.
WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!
I cook mine in the crock pot; throw a can of guinness in there, rinse it off well (soak it if you feel the need) and put it in fat side up on hgh. Perfectly tender and yummy after about 6-7 hrs.
SD - best retail bacon?
I vote for Trader Joes uncured applewood smoked--its the best! Super reasonably priced, sliced nice and thick, always lean--just perfect.
Searching for cheese and charcu. in Del Mar
for what its worth, framani salumi are artesinal products that are spotty in supply, which is kind of the norm with any artesinal product. I work at whole foods la jolla, and we order framani consistently because it is good and very popular, but unfortunately sometimes they are out of stock (most often), sometimes orders come in out of date, and sometimes quality is poor. that is the beauty and the curse of small productions--unlike hormel, that ships crap consistently 24/7!
How to give beef stew more punch?
this will kill alot of these very serious cooks, but sometimes i just toss meat and veggies into the crockpot, with a bottle of guinness, and come home to awesome stew. i guess i dont have the time to do alot of the stuff mentioned here, or if i do i save it for a special dish. to me stew is, well, stew. my two key flavors i have to have in it or it just aint right are the guinness, and turnips. good fresh ingredients and long slow cooking are the key. i have never had my stew turn out bland. meat. meager potatoes because i dont like them, celery, onion, canned whole tomatoes, carrots, guinness, maybe a shot of marsala, some herbs, and at the end a cup of frozen corn and peas. works every time!
Coconut almond cake?
I use shredded coconut in a delicious caked called 'hummingbird cake' and no one had ever complained about it in the 20 years ive been making it! (Theres also mashed bananas and crushed pineapple that all just disappear but leave behind this delicious taste that makes you go 'mmmmm'-thus the hummingbird title. not a gourmet recipe-but everyone always asks for it.) ANyway, I digress--channel Emeril here...if you like shredded coconut, use it, if you dont like it, then leave it out!
Caduceus wine in San Diego
im the wine buyer at whole foods la jolla, and yes we do carry maynards merkin chupacabra as a matter of fact, it is on sale through today 2 for $20 tomorrow it will be regular price $24.99 it is a decent red blend of california juice made at the winery in az initially we carried about 6 wines, but they have exhausted and now just down to the chupacabra
What is one tip that you learned about cooking that was simple but made a huge difference? [old]
my mom was a great cook, but from the 60s era of Kraft products and Campbells soup going in everything. my first real exposure to better cooking was the galloping gourmet--and what i gleaned from that was 'have fun'. next was 'cooking cajun', and embraced his theory of 'this chicken died for you-do right by him', and then emeril. what i love about him is the 'it calls for a cup, if you dont like it use less, if you love it use more' theory. i adore anthony bordain, for his love of simple foods, and thats where i am right now. Simple but pure ingredients, done right. Without campbells soup!
What is your favorite home baked cookie recipe?
this one reminds me of my most favorite holiday cookies that my grandma used to make when i was a kid; the only difference is that she used a bit of cardamom.
Port for around 50 dollars
galway pipe from australia--around $45 at bevmo or whole foods....excellent tawny
Your mom's weird cooking ... and other stories? (recipes encouraged)
my mom was a great cook....for the 60s, when everything was related to Kraft products. My least favorite was this disgusting salad she made all the time: lime jello with prepackaged coleslaw mix on it, served with a dollop of mayo! why oh why???
my grandmas weird sister 'aunt gert' was NOTORIOUS in our family for her cakes. somewhere she came up with oversized cake pans that took a whole box of mix per pan. then she would ice it up, and top it with coconut, choc chips, jujubes, sprinkles, colored sugar etc. she was a pistol--a former burlesque dancer who ballooned up to 300 lbs and always wore a boa. Ya gotta love that. All my family is gone now, but all my friends know just what i mean when i say=reminds me of an aunt gert cake! my grandmas legacy that i still crave on occasion is a peanut butter and pickle sandwich. gotta be chunky peanut butter, and bread and butter pickles on toasted bread---delicious!
Worst of San Diego and Most Over-rated
I think that the Cohen group holds San Diego dining back by getting the general dining public used to kitschy thematic restaurants with average food, so they just expect less in general. These places have OK food, but the atmoshphere and ambiance are the major part of 'the show'. Kind of like the old Farrells ice cream parlors--remember them? The food was OK, the ice cream was OK-but it was the 1890's atmoshphere that was fun and the real draw. Times are tough, people want bang for their buck, I give you Mr Tiki Mai Tai Lounge.
Worst of San Diego and Most Over-rated
Hey all--new to this site, its great to hear all the opinions and judgements. I really dont eat out that often, but it seems when i do i am largely disappointed, and I share the same "overrated" opinions as everyone else who eats out all the time!
hash house--i really want to love this place, but gigantic plates full of bland tasteless food
extraordinary desserts-gorgeous presentation, blah
the original pancake house--please! this is just awful
phils bbq--why on earth is everyone waiting in line for this place? the only good part is the aroma in the parking lot
cafe 222-ok, pumpkin waffles--what else is going on there?
el indio-another place i really want to love, but in numerous visits have had not one memorable bite
i have to stick up for old town mex--it aint fancy, but IMHO serves the best taco/enchilada plate in town, and yes i know there isnt MEXICO mexican food in old town, but i have never been disappointed there with that meal
speaking of old town, what do you all think about the new casa bandini in carlsbad? i was there opening weekend, and it was....fair. hope they shape it up, although the original CDB was for me extremely overrated. ate there 50 times over the years, and never once was the cheese in the enchilada melted.
wine dinner at the wine vault the other nite--9 courses, all superb! great concept, great value (for what you get) and will definately return!
honestly, single and on a slim budget, a chunk of moody blue cheese and a nice bottle of zin at home is never disappointing!
