foodwinemaven's Profile
Salmon Skin Salad?
I enjoyed the salmon skin salad at Tani's Kitchen in Daly City. It had crispy skin and a good amount of salmon flakes.
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Tani's Kitchen
32 Park Plaza Dr, Daly City, CA 94015
Kakawa Cocoa Beans
I just tried these for the first time and they are really delicious. I will definitely be buying more of these. I found them at Bi-Rite market for $12.99 (5oz portion).
Cocoa Puro Kakawa Chocolate Covered Cocoa Beans
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Chocolate Covered
4069 24th St, San Francisco, CA 94114
Best Bay Area bagels?
SPOT Bagel is opening soon in SF. You can get notified when they open: http://spotbagel.com/
Long Island Cheese Pumpkins
I've read these are the best pumpkins for pumpkin pies. Anyone know where to get them near San Francisco? By the way, are they also good for frying (savory) or should I try a different type of pumpkin for that?
Rubio Balsamic Vinegar or other great balsamic vinegar sold locally?
What are your favorite ways to use the Rubio? I just made some strawberry jam and put in some Rubio, Madeira, orange zest, and vanilla. Turned out tasty.
your favorite uses for a food mill
Yes please let us know why root veggies go in the ricer, not the food mill.
Sweetened Condensed Milk! If that didn't scare you...
I had the most amazing banofi pie at Borough Market in London. My first and only time bc I can't find it in the US. I really need to try and make it.
Sweetened Condensed Milk! If that didn't scare you...
This is the favorite dessert of my Russian father. He boils the cans and just spreads the resulting creamy yumminess on bread.
Iron Chef: Battle Butter
I am watching the rerun now (for the first time). Where can I find these recipes? Do they ever post them? My goodness the challenger's recipes look excellent.
Waay too Many Canned Water Chestnuts!
I've done bacon-wrapped chestnuts in the past but the bacon did not stay wrapped as well as bacon-wrapped prunes. Any tips?
Mail Order Fruit
The dry-farmed early girls I buy annually at the Alemany and Ferry Building Farmer's markets are absolutely exceptional. They are sweeter than any other tomatoes I've ever tasted and they are nice and firm/crisp.
Mail order fruit
You can take a weekend getaway and pickup a bunch of fruit while you're out there. There's a fruit trail starting in Fresno with amazing orchards: http://bit.ly/aEKZ7P
Nectarines, peaches, oranges, lemons, almonds, plums...
Also, have you checked out the Alemany Farmer's Market? The produce is quite good and you can sample.
Stale bomboloni at Boriana's Corner
Now it's not just stale ones that are a problem but it seems that the chef has changed so even the fresh ones taste different. I didn't bother until now to research it.
7x7 reported that Absinthe's pastry chef Luis Villavelazquez was making them as of a few months ago and that he has a new stand where he sells them himself on Thurs, including a maple bacon variety. I haven't been thrilled with chef Luis in the past, specifically his insane desserts at Orson that he wanted to "challenge" his diners with (such as a dessert I personally thought tasted like smoked creamed turkey) but two respected kitchens have employed him lately so I will give his future creations a try.
http://foodandwinemavens.blogspot.com/2010/03/san-francisco-favorite-bomboloni-at.html
Help! Custard-filled Bambolini in SF?
I've also noticed a big difference in the bomboloni but I didn't bother until now to research it. 7x7 reported that Absinthe's pastry chef Luis Villavelazquez was making them as of a few months ago and that he has a new stand where he sells them himself on Thurs, including a maple bacon variety. I haven't been thrilled with chef Luis in the past, specifically his insane desserts at Orson that he wanted to "challenge" his diners with (such as a dessert I personally thought tasted like smoked creamed turkey) but two respected kitchens have employed him lately so he must be talented.
http://foodandwinemavens.blogspot.com/2010/03/san-francisco-favorite-bomboloni-at.html
Adding egg to your oatmeal?
Sounds great as I have always preferred a savory oatmeal with cheese and salami sides.
Mexican or Chinese by SF Airport
We like Fook Yuen, though we usually go for dim sum and haven't tried it for dinner. It's probably a short cab ride away.
Schoggi Imported Swiss Chocolate, SF - anyone try it?
Their chocolate-covered apricots are TO DIE FOR. This is my best friend's favorite sweet treat and I have tried it all over the world because I send her the best ones for her bdays. Hands down, this is the best dipped apricot that I've tried. The hazelnut noisette is also nice.
I signed up for their newsletter and this weekend it turns out they're having a Valentine's Day sale on their chocolate assortments with free gift wrap. But more importantly, if you fan them on Facebook, you get a free
Bacon of the month clubs !!!!
I'm not so sure that you would appreciate bacons from other countries because they're not like the ones we know here .They could be made out of a different pig part altogether. In the US we use pork belly and the strips we get here is called "streaky" bacon in the UK where they use the back and loin parts. So signing up for a bacon club with international bacons may include more wildcards than you'd like.
Bacon Taste Test (Bacon Challenge Report)
Fascinating results! I just posted results from a blind bacon tasting and they were very different from your results. Bi-Rite, Broadbent, and Benton's were at the top. Niman's was near the bottom. I can't wait to try the Swiss M&S bacon you all had.
I personally agree with your results in terms of the Broadbent. It has a great flavor but is too salty. I found Benton's unremarkable. I recommend you try Nodine's & Bi-Rite next time.
http://foodandwinemavens.blogspot.com/2010/01/results-from-blind-bacon-tasting.html
Bacon Challenge - need help from bacon afficionados!
Interesting to see all of the suggestions. I just posted results from a blind bacon tasting at 18 Reasons with Zingerman's Ari Weinzweig. Bi-Rite, Broadbent, and Benton's were at the top. Niman's was near the bottom.
Any info on "Bistro Saint Germain" in Lower Haight?
Right, it's Laurent Legendre's new place with chef Eliseo Soto Dimos from Plouf. Laurent also has L'Petit Laurent in Glen Park and he used to run Clementine in the Inner Richmond.
Bistro Saint Germain is also supposed to have a reasonably-priced weekly prix-fixe menu just like the other restaurants do.
P.S. I love the Saint Germain plaza in Paris!
