yogurtsoda's Profile
Vietnamese sandwiches
Not in San Francsico, but worth mentioning because they're so good: Saigon City in downtown San Mateo has the best Vietnamese sandwiches I've ever had.
Jayakarta -- Indonesian in Berkeley!
I just ate here for the first time on Saturday and I was really pleased. I had the mee goreng with a susu soda. The mee goreng was a bit on the greasy side, but otherwise delicious, and it was a huge portion. My dining partner had the beef rendang which for the most part was pretty tender and the sauce was just right. For an appetizer we shared the perkedel, delicious deep-fried seasoned potato patties that were so light and perfectly crispy on the outside. We both agreed that was the best part of the meal.
They have a pretty extensive menu, so there's something for every taste. I can't wait to go back.
best pho in sf?
P.P.Q. on Irving near 19th. There's one on Clement and 25-ish St. too, I think.
I usually order seafood pho, but at P.P.Q., I always go for beef.
Ordering at Yank Sing
Yank Sing is not my overall favorite dim sum so I don't go there often, but I've had that tofu rectangle and it is amazingly, wonderfully delicious! I wish I remembered the name!
Lunch: The worst meal of the day?
I pack my lunch for work, and I find that pasta salads keep really well. Today, for example, I brought a cold soba noodle salad with Thai grilled beef, and lots of carrots, daikon and mint.
What do you crave most when being sick? [moved from Home Cooking board]
I crave pho when I get sick, but when I was a child, I wanted nothing more than cup o'noodles or instant ramen. (I didn't like chicken soup.)
Earliest food memory?
Aabgoosht is my earliest food memory. In fact, I'm told it was my first solid first too.
Anyway, aabgoosht is a homestyle Iranian dish that's kind of a like a lamb hot pot, with the hot broth being served seperately and the beans, meat, tomatoes and spices being mashed together and served alongside flatbreads and an array of fresh herbs (sabzi) and pickled vegetables (torshi) and garlic (seer torshi). Yum!
http://en.wikipedia.org/wiki/Abgoosht
Looking For Great Couscous Recipes
A simple but delicious couscous salad I make:
1 pint cherry tomatoes, halved
2 Persian cucumbers, chopped
A handful of mint and basil leaves, thinly sliced
1 cup dried couscous, cooked
1/2 cup dried lentils, cooked
1 cup feta cheese, crumbled
3 T olive oil
2 T balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
1. Whisk together the olive oil, vingear, and garlic together to make the dressing. Season with salt and pepper.
2. Toss the couscous, lentils, vegetables and herbs together, and then lightly mix in the feta. Before serving, mix in the dressing. Serve chilled or at room temperature.
Can I freeze baba ghanoush?
I've never frozen baba ghanoush, but I imagine it'll be fine if you freeze it, as I often freeze similar eggplant dishes (haleem bademjaan, mirza ghasemi, etc) and they come out fine when thawed.
The best risotto youve ever had?
Butternut squash risotto with the slightest undertone of sage, at Emmy's Spaghetti Shack in San Francisco. So simple, but so hard to replicate at home - I've tried several times!
Korean cookbook recommendations?
I love eating out for Korean food but would love to learn to make it myself too. I can't seem to find an in-depth cookbook, though. I'm looking for something with some color photographs, variety (i.e. not just noodles or just meat) and above all, authenticity. Any recommendations?
Soy sauce for Gyoza?
ditto - when i had japanese roomates this is exactly the sauce they'd make. sometimes they'd add a bit of thinly sliced green onion too.
What is your favorite pickle? (moved from Home Cooking)
iranian garlic pickles (seer torshi) - the longer they pickle, the darker and softer they get. you have to wait at least two years to start eating a batch, but the best i've had was a 20-year old batch that had turned black and was soft as jam.
and i love japanese pickles (tsukemono), especially daikon and plum.
What Makes You Consider Eating Soup When It's Hot
pho. that's my year-round soup. it doesn't matter the temperature outside - it's such good comfort food and so versatile.
Favorite Kimchi and Banchan?
okay, my heart jumped for joy when i saw this post. i can't get enough of banchan!
my favorites:
odeng (fish cake)
cabbage kimchi
kong namul (bean sprouts)
shi geum chi (spinach)
ohe kimchi (cucumber)
kak tu gi (daikon)
doo boo cho rim (tofu)
La Tartine, Redwood City - new bakery - anyone try it?
I had lunch there a couple of weeks ago - their croque monsieur is decent, albeit not authentic. the vinaigrette on their salad is really good, and the iced coffee is strong enough (bonus: they have simple syrup if you want to sweeten it to taste, like i do).
What are the foods you grew up with?
If it's any consolation, my sister loves southern US food like no other! And for good reason - it's delicious. :)
How do you use coconut milk?
Same here - I use it primarily in curries, but I have a great Hawaiian coconut-butter mochi recipe that I make often with coconut milk. Also in Thai sticky black rice pudding.
What are the foods you grew up with?
chelo kabab
joojeh kabab
khoreshe bamiyeh
khoreshe ghormeh sabzi
khoreshe gheymeh
kotlet
goosht koobideh
aab doogh khiyar
mast o khiyar
tah cheen
yum, this is making me hungry! i grew up on iranian food: http://en.wikipedia.org/wiki/Persian_cuisine
Things to do with Saffron
here's something iranians do with saffron when serving basmati rice to company: right when you rice finishes cooking, take a couple of threads of saffron in a bowl, add about 1/4 cup boiling water to it, and dissolve the saffron. then take about 1 cup of the cooked rice and mix it so that it takes on the bright orange color and scent. serve all of your (white) basmati on a large serving platter, and sprinkle the orange saffron-inflected rice on top. makes a really nice presentation.
"What's on your list today?"
i just wrote my list out last night:
crabmeat
mangoes
daikon
carrots
basil
mint
edammame
gyoza wrappers
shiitake mushrooms
tenderloin steak
soba noodles
hoisin sauce
ginger
green onions
Grace Market - Korean Store in Cotati
Bear Korean is pretty good. I've found the food is significantly better for dinner rather than lunch. Good bulgogi and great chap jae, and the spicy naeng myun is yummy too.
As for Grace Market, I love that place (it was invaluable when I lived in the North Bay and Korean ingredients were hard to come by), though I've never tried their prepared dishes.
5 days in August: I've done my research, will you look over my itinerary?
I've never had Bi-Rite, but if you're open to something a bit more casual and already in the Mission, give Mitchell's ice cream (on San Jose) a try. Delicious ice cream and quite a few off-the-wall flavors to try (I recommend the avocado).
Light meal in Mission/Bernal Heights or on the way to SFO
I like the patio there - it's a cute little garden setting. The back room could use a bit more lighting. Haven't had the lavash sandwiches there, but I believe the place is owned by a Middle Eastern family, so they could very well be authentic (and yummy).
Light meal in Mission/Bernal Heights or on the way to SFO
Progressive Grounds is good for a really light meal - croissant and coffee and the like. I can't remember for sure if they make sandwiches and soup, but I think they do.
Alice's is good if you want quick Chinese, right off of San Jose Ave. And there's always Zante's. Emmy's makes excellent spaghetti (okay, maybe not so light but still quick and good), on Mission.
Your favorite steak - and how do you prepare it at home?
i take s&p'd sirloin and coat it in a ground mixture i make of nori, sesame seeds, and red pepper flakes. then i sear it for a minute or two on a skillet and transfer it to a cooking rack for the oven. i place a bunch of fresh shiitake muhrooms on the rack and then place the steak on top and let roast in the oven for a bit. meanwhile, i make a light sauce of soy sauce, lemon juice, and sesame oil. after the steak is done, i let it sit for a few, then slice and arrange on a platter with the mushrooms and some green onions, and drizzle the sauce over. serve with rice.
How do you use up your leftover vegetables?
i usually make stir-fries with them and toss them with some bean thread or rice noodles. or add them to fried rice.
what's the most unusual thing you've eaten?
calf brains. it was by mistake - it'd been fried and looked like fried chicken to me so i tried a bite. it was much creamier than fried chicken!
Omani Lemons
Yup, most Iranian/Persian grocers have them. If you're in the North Bay, Jasmine and Hatam markets in San Rafael should have them too. In the South Bay, Adel in San Carlos and Rose Market in Mountain View should stock them as well.
