nurban's Profile
Good place for sweetbreads?
Excellent! Thank you, both of those sound like great options.
Good place for sweetbreads?
I'm looking for a nice restaurant in the Bay Area--pref East Bay or SF, but will go farther--to have sweetbreads. I see that Quince has them and I'm sure they're excellent but someplace a bit less pricey would be nice. This is for a birthday, mine that is, for tomorrow night. Any recommendations?
Zuni roast chicken on spit? [moved from SF]
Has anyone tried this? I'm going to make the chicken tonight (after only 24 hours of salting, alas I should have looked at recs here earlier!) and I'm wondering if the process would be simplified (I know, not usually aligned with equally good results) by cooking the chicken on my rarely-used little oven spit--just a rack that sets up in a roasting pan, clunky and a bit of a pain to rotate the bird 45 degrees but it does work. Mightn't it save on all the splattering when moving the bird? Mightn't it allow the skin to crisp perfectly? Not that I'd suggest I could improve that recipe. Just wondering.
I'd much appreciate the benefit of anyone's experience in this!
Seeking vinegar mother--preferably East Bay--please?
I'm starting out on the homemade-vinegar path. I have a fine vinegar pot that I made, and some good red wine which seemed like it was thinking about vinegaring, and I've tried the Bragg unfiltered apple cider addition but that doesn't seem to be working.
So if you have or have a friend who has some mother to spare I would really really appreciate a chunk/dose/glop/whatever the appropriate part name is. Red wine preferred but I gather opinions differ on this, so I'm flexible. I will come and pick it up, container in hand, at a time convenient to you.
Email nurban@berkeley.edu. Thanks!
Nurban.
Looking for Pili Nuts
I have a recipe that calls for pili nuts (aka kenari, java almond, kekuna, galip nut, ngali), and I have read all about them in the Oxford Companion to Food and on Wikipedia and so on but I can't for the life of me find them, for love or money. Not in stores--went to Vallejo's Filipino-oriented Seafood City, even--and not online. Are they just not imported here? Does anyone know where to find them?
Help would be much appreciated!
Thomas' toaster cakes where are they in CT?
I have been craving the bran version of those, which I haven't had in probably 30 years...do they still exist, and if not, has anyone ever tried to recreate them at home? I would love a recipe...
Food to make someone whose relative has just passed
If they're not vegetarians, arroz con pollo makes a nice tasty but comforting food that lasts and that (I at least) don't get tired of over a couple days. Saute chicken (skinless if you want the dish less greasy), add onions, garlic, rice (brown is good too but then you should precook it at least halfway), saute all of that awhile, then add chicken broth (2x the volume of the rice) and a can or two of good tomatoes, with juice. Oregano, marjoram, salt, pepper, paprika. The cook (on stovetop, low heat or in oven) for about twice as long as most recipes will tell you--probably an hour? It's a really warming dish.
I need a primer on marrow
Hey Ben f,
I know this is an old post but...I'm about to make these ravioli and I wanted to know if (1) you liked them, indeed thought they were the exquisite experience Olney suggests they are and (2) if you think they could be constructed a bit in advance (say, 4-5 hours) and held cool, and then cooked. Any help is very much appreciated!
thanks,
Nancy
