DrBehavior's Profile
Chris Cosentino's Cooking at Incantato - anyone?
I have a triple birthday celebration coming up in May and I'd like to take my family for a really nice and yet somewhat unusual meal. I've heard a great deal about Chris and his 'head to tail' philosophy of using all of the meat from the animal. I'm wondering if anyone has eaten his food and is it the sort of thing that a family of rather impeccable food choices would enjoy? I'm simply about uncertain of what to make of the restaurant and the cooking because at times their 'speak' seems somewhat pedantic and not a little bit intimidating.
Chinese food experiences - more?
I really like the Legendary Palace in Oakland. I don't claim to be an 'officianado' of Asian Cuisine; however, in my travels around the Bay Area and even further afield I've always found their food to be consistent and especially delicious. In addition, they really don't shortchange you on the portion size and if it means anything at all the majority of the clientèle are Asian.
Honey King @ Vallergas Market, Napa - who's been?
Speaking of Honey - in the Bay Area we're perhaps amongst the most fortunate to have a family-owned farm that produces some of the most fabulous Honey I've ever tasted. It's called Marshalls and they have every conceivable kind of Honey (including all Organic). In addition, it's a fun place to visit in American Canyon simply because each person is not only given a tour and a taste but also the education alone is worth the trip.
http://www.marshallshoney.com/
Sausage Factory Outlet (SF)
I'm not sure whether or not this is news for Melanie or any one else, but, I just found out that Schwarz has a 'booth' at the Davis Farmer's Market every Saturday morning (year round) from 8a.m. to 1 p.m. at Fourth and C. I'll be going there this weekend because I've heard nothing but fantastic things about the produce etc., and I also understand that the site is a great place for parents and grandparents who want a huge park area so that they can bring the kids along and picnic if they want.
Birthday dinner/Status of Myth?
Is Cyrus too far for you to travel?
I notice that you have an awful lot of feedback; however, I ate at Cyrus a while back and in terms of celebratory ambiance as well as quality and variety of food served (not to mention wine selection and service) - I thought it was well worth the trip and, by the way, my family loved it.
Where to find Organic Meats for Homemade Sausage ?
If I were you I'd send an email to Chris Cosentino (he also has a blog).
He's probably one of the most knowledgable people not only in the Bay Area but also in the U.S. I'm sure that he'd be more than happy to assist you in such an interesting project. http://www.offalgood.com/site/
Good luck.
Olive Oil Brand - Good or Not [Moved from SF Bay Area Board]
I was given a gift of a very fancy looking bottle of olive oil that also came in a designer box. I've never heard of it and can't find it anywhere on the web. I wonder if anyone has heard of it and/or used it? It's called Cucina Tuscana. The box says it's imported from and a product of Turkey. Thanks
Have you ever had a meal so bad you wanted to walk out without paying?
I dislike having to say it because I was once in the very same position as you. The very fact that I was with a 'dear' friend (one with whom I can and do share confidences) allowed me to say what I would not have said to a 'friend' of lesser importance. That is, I said; "this place is filthy - certainly not what it ever used to be - let's get the heck out of here before we get ptomaine poisoning". My friend, in responding said; "you first!" I really think that the subject of paying or not paying would quickly have become a non-issue.
In Search of Liquid Gold and a good shot of Rye
When I really got 'down to business' I found that there were a few places that carry schmaltz. I really thought it was going to be an adventure in finding the obscure - not so - Andronicco's in Berkeley on Shattuck carries it by the case. They also carry the excellent quality rendered duck fat by the 1 lb tub. Israel's in San Francisco carries schmaltz and they're the less expensive of the two places just mentioned - although for me it's quite a far drive. Nuggett in Davis carries both and there price is comparable to Israel's. Finally, I did go to Saul's and found that there rye bread (from whomever) is actually quite good. I honestly believe that my problem is that I grew up with my family owning one of the largest wholesale bakeries in Canada and that spoiled me insofar as anyone else's bread is concerned. I will, nonetheless, take either Saul's or Max's Opera Cafe on Van Ness (if and when he'll sell it to you) over anything else in the Bay Area.
Chinese-ish bride going mad seeking moderately priced Chinese banquet in SF for reception.
It appears to me that these reviews, albeit quite thorough - perhaps a bit unrealistic for the average restaurant-goer - are ancient by food critique standards, don't you think? I believe that they deserve another write-up given just the sheer numbers of new people that join the Blog.
I do; however, appreciate your posting the links for me.
On a final note, I can't believe how busy you are and how much time you must devote to the site. They're very fortunate to have someone like you.
What's the real Zingerman's (in Ann Arbor) like?
Did anyone read the recent article in the financial section of the New York Times (Sept/Oct 2007). It tells not only the story of the two friends who started the business but it also tells how little profit they make at year's end. They're wonderful employers and they purchase only first grade product so that everyone benefits including themselves - only not as much as some people would believe. It's a good read article and I'm sorry I don't have the link.
Chinese-ish bride going mad seeking moderately priced Chinese banquet in SF for reception.
How come no one has tried the Legendary Palace in Oakland? I'm not Chinese, but, if it helps to qualify - I love Chinese food, Chinese people, and Chinese Olympics. I just can't understand why no one talks about the place when the food is sooo awesome and the room upstairs is nicely decorated and the owners are very, very hospitable. Every time my wife and I have been there we've been amongst the very few Caucasians in the crowded room.
Date night: Zuni, Delfina, NoPa or Bix?
O.K. for misleading us and making us think that this was going to be the romantic, love-filled date of the Century - do not pass go - instead, you get to spend the evening at Max's Opera Cafe listening to their supposed entertainment :))
Skates on the Bay -- happy hour?
I've eaten at Skates two or three times and the view is incredible, especially if you're seated by the window. As I said, the view is absolutely wonderful and I always thought it was oh, so wasted on a place that served only mediocre food. They really do appeal to the 'mean' or the LCD and it seems as if they put no effort whatsoever in trying to rise above it because they were consistently mediocre.
Chinese-ish bride going mad seeking moderately priced Chinese banquet in SF for reception.
After having had a wonderful time reading each and every entry (I was originally searching the site to find out what people were saying about The Legendary Palace in Oakland - which I think is fabulishis) if anyone answers, I'd like to know where the wedding was held; how was the food; were you pleased with your choice; and, finally - how's everything going now in 2007 :))) ?
Where to Buy Cane Syrup?
Every Chinese grocery store around Broadway in Oakland carries the cane syrup - that's where I get mine.
Date night: Zuni, Delfina, NoPa or Bix?
We took our daughter and son-in-law to Bix for their engagement and it was truly a wonderful evening. The food and the atmosphere combined make for a lovely evening. Zuni, on the other hand, has good food; however, I find it too bright and too noisy for a romantic date evening.
Please help review this menu!
Just wanting to let you know that one of the earlier posters was correct about the availability of fresh California figs. They're harvested once in June and then again in September. Also, if you're going to use fresh figs, it's best to decide which of the two varieties you prefer - the two most common are the golden, slightly nutty-flavored Calimyrna and the dark, sweet Mission. Best wishes on the wedding.
In Search of Liquid Gold and a good shot of Rye
Thank you one and all! You're absolutely right, I ought never to have written the heading in such a 'cutesy' manner. Posting literally what I wanted would have been far better and have answered my question as to why I was receiving more responses a lot faster. I'll be in Berkeley this Wednesday and I'll pick up the bread at Saul's. In fact, I can't wait to taste a good rye - the longing is almost overwhelming. I've ordered as much of the schmaltz as I can get and I'm also going to stop by Israel's in San Francisco this week to pick up more. I'm doing a lot of cooking for friends and colleagues for the New Year's/Christmas/Chanukah holidays, including chopped liver (vat else) and Pastramis and Knishes etc. This retirement and doing only writing for publication was really getting me down. Thanks again - I'm really grateful.
In Search of Liquid Gold and a good shot of Rye
I desperately need a sizable quantity of rendered chicken schmaltz. When I say sizable, I mean about 10 pounds or so. I've found a wonderful duck farm (actually they're a world-wide conglomerate with a huge farm in Stockton - Grimaud Farms) and they sell me two pound containers of beautifully rendered, clean duck fat. As any maven knows when a recipe calls for chicken schmaltz you can't transliterate and use duck fat and vice versa. Now, I'm getting desperate as I'm approaching a deadline and am lost as far as finding the liquid gold is concerned.
One more thing; I've tasted what many people around here call good rye bread and being a baker's grandson let me tell you there's rye bread and then there's rye bread. I can't find the one with the emphasis on Jewish Rye anywhere and I've tried minions. Does anyone know of a place where they've found a rye that tastes very much like a New York or a Toronto rye bread? I don't mean the one's with sour dough starters as they just don't make it for me.
I know it's a tall order and I'd really appreciate anyone who can help me with either or both requests. Who knows, I might even send you a knish or some chopped liver or a yard of kishkah.
Looking for the best smoked meat in Toronto
Whatever happened to Yitz's Delicatessen Restaurant at Avenue Road and Eglinton Avenue West?
I used to live in Toronto and, at least at that time - 14 years ago - , they made fine sandwiches and had wonderful bread for sale.
Dessert-only restaurant?
Ooops, you must have been there on a really off, off night. My wife and I have been going to Sweet Inspirations (they have two - one in Mill Valley and the other on Market) for quite a few years and we've quite literally never had a bad experience. Albeit, some of their cakes are better than others but nothing that has even resembled being 'bad'. The fact that have a very wide selection always makes the choosing somewhat difficult, at least for us. Sorry that you didn't enjoy your cake.
Dessert-only restaurant?
http://sweetinspirationbakery.com/
Sorry for posting twice but my wife found the link and thought I should include it so that everyone can enjoy this after hours dessert restaurant.
Dessert-only restaurant?
Sweet Inspiration
2239 Market Street
San Francisco
Just above Castro Street
When you're driving down market it's on the left side with a bright blue neon sign.
The cakes and pies are fantabulosa and they are open at least until midnight.
They also have extra large cups of very good coffee
Hyde Park?
As all of us who went to U of C will attest, we surely didn't go to Hyde Park for the food. However, on reflection, I must admit that the fourteen years I spent in that neighborhood, studying and working were, without doubt, some of the best, most memorable years of my life. At this very moment I'd even settle for a Medici pizza or, for that matter, an ice cream cone from Ida Noyes - along with my five kids, of course.
Best and Worst Recipes You Made From a Cooking Show
Do I hear a theme beginning - one that has to do with the efficacy of needing your hands to do the kneading opposed to using the fantasmagorical electronic paddle in the new-fangled bread machine in order to get really good bread? I actually thought that, given the fact that virtually everything has gone high-tech these days, a machine that actually took the pain from my somewhat arthritic fingers while still giving me melt in your mouth bread was a huge step forward. I was after becoming 'modern', or so I thought. However, now I'm not certain and I can certainly stand all the feed-back I can get before I once again spin the paddle or dig in, so to speak.
Best and Worst Recipes You Made From a Cooking Show
In deciding to write about what happened to me, I'm beginning to feel that confession might just possibly be good for the soul. Yesterday, I searched various and sundry Blogs to find an 'attractive' sounding recipe for making Challah (Egg Loaf) in my brand new bread making machine. Finally, with tears in my eyes and joy in my heart, I found one very specific recipe - one in which the Provider said that she had tinkered with the various amounts of ingredients for months in order to find the exact proportions for perfectly braided loaves. Step by step and cautiously my wife and I followed the recipe until, at last, all of the ingredients were in the machine and then we turned it on to wait the hour and a half for the processing to be complete. The first indication that all would be well was when we removed the dough from the machine and the color was reminiscent of the shade of ochre I had seen time and time again in my grandparent's bake-shop. We divided the dough, as instructed, into four parts and methodically braided each piece, sprinkled them with seeds, let them rise covered for an additional half an hour, washed them with egg was, then proceeded to bake them for half an hour. It was almost with a sense of glee that we removed the loaves from the oven. Each of them had turned a delectable golden color with just the right amount of sheen and, in terms of appearance, they had transformed from dough to photogenic wonders. The anticipation to pop a tasty morsel into our respective mouths was starting to get to us and, finally, they were cool enough to slice. Who says that adults don't cry when a recipe doesn't turn out? Well, whomever that was didn't spend hours and hours in the kitchen testing and retesting recipes in order to bring smiles of delight to their family's faces. We cried. The texture of the bread was highly reminiscent of what sandpaper would taste like on a good day and the appearance totally belied the taste. I'm not certain whether or not I ought to take responsibility for this fiasco or pass it along to the bread machine and/or the recipe. All I know is that I don't have a beautiful Challah to gaze upon or eat and there's literally no place around where I live to buy one.
Americans try the Pickle Barrel
I haven't lived in Toronto for many, many years, however, I occasionally dropped in at the Pickle Barrel on my way home from NYG. I always found the food quite tasty and the service more than acceptable, albeit I never thought of it in terms of a real Jewish Delicatessen. I did, however, meet a fellow named Bobby Weber at the Leslie Street location and I thought he said that he was married to the owner's daughter. I think he said her last name was Firestone - and that's nowhere near the name Reisman. Does anyone know who actually owns the PB? Thanks
Looking for the best smoked meat in Toronto
I've said this to more than just a few of my friends, that is, it wouldn't matter even if Schwartz's opened a restaurant right in the midst of Toronto or, for that matter, if another restaurant imported authentic Schwartz's meat into the city. Just as long as the place didn't look like the real McCoy, wasn't truly located amidst the Montreal ambiance, didn't have facsimile of the Montreal waiters, and, last but not least, didn't have the truly diverse customer base that the real Schwartz's has - then people would just continue to kvetch. The fact of the matter is there is only one place in the whole wide wonderful world to get Montreal smoked meat and you guys know where that is! :)
ISO portable b'fast food (recipe) I can put together the night before and pop in the oven in the morning
Sorry - I didn't mean for it to sound 'testy'. I was actually just being my curious self :)
