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Food suggestions

We had a great time in DC. Weather gave us a surprise as we had rain, sleet, hail and snow all in one day. Luckily, we had planned to be indoors at the Smithsonian.
We tried DC-3 (boys were in heaven), Eatonville was good although portion size was kind of small for a southern place. Café Kimchi was good for a quick lunch although we could have used more rice in the bibimbap. One of the boys had the burger and thought it was the best.
We ended up at Hill Country for BBQ on the way to Luke's Lobster. BBQ was okay. Not really TX BBQ. Too peppery and burnt. They didn't marinade it enough as there was not any depth of flavor to the meat. It was all on the outside crust. They have 2 options. Per lb or AYCE. For the AYCE you are limited to only 3 or 4 types of meat. The price per lb was $$. I think the brisket was $28/lb.
We had Ethiopian in Georgetown with our niece at Das. It was our first experience having Ethiopian and it was pretty good. Pizza at Arcurri was good. We like the guanciale and the other cured meats on the pizza and they were very quick.
Thanks for the recs!

Apr 10, 2014
jzc in Washington DC & Baltimore

Raising a non-picky eater

I just toned down the spice level when they were young and just started to add more and more. We also like salsa so they came to tolerate mild to medium spicy fairly quickly since they love chips. Also, they love Hainanese chicken so the garlic chili sauce that goes with it. They would just eat the rice with chili sauce if I let them.

We went to a Korean BBQ place for dinner with my friend and her 3 year old and had the spicy tofu soup to start. My friend gave her a spoonful and the little girl immediately starts to huff and puff to cool down her mouth from the spiciness. My friend just said "It's good huh?" and continued feeding her the soup. She was fine with it by the end of the meal.

Mar 27, 2014
jzc in Not About Food
1

Raising a non-picky eater

I agree too. When my boys were around 5 and 3 we went with my friend's kids to McD's. My boys had never been. Their friend ordered chicken nuggets so mine did too. When their order came, they refused to eat it because it wasn't chicken. I ended up eating them and ordering them hamburgers. They had never had that before either but they recognized meat and bread.

Mar 26, 2014
jzc in Not About Food

Raising a non-picky eater

We are Chinese and have 3 boys and we love Chinese food. However, I was born in Texas so while I may cook Chinese the majority of the time I have cravings for Cajun, Tex-Mex and Vietnamese. My best friend is Malaysian and I was always at her house scarfing up curry. My boys grew up eating what we ate so while they may not have initially liked spicy curry, bitter melon or okra, they'll eat it. Now they love it when I make a pot of curry, gumbo, red beans and rice, pozole, or Chinese soups. I think it's a combination of nature and nurture. We didn't expect them to not like anything and they were exposed early on to a variety of foods so they didn't know any different. They do have foods they aren't as fond of but they'll eat it.

Our nephew's kids are a little younger than our kids. They don't really cook a lot and when they do it's more western foods. We all went to a Chinese restaurant together because my SIL was visiting. She asks the kids what they would like to eat. Her grandkids replied fried rice, chow mein, etc. When it came to my son's turn, he wanted lobster. That's the downside in raising a foodie. $$$$ :-)

Mar 26, 2014
jzc in Not About Food

Cantonese Soups

We'll be visiting NYC next week and with the weather forecasting cold and wet I'm sure that we'll be craving Cantonese soups, preferably double boiled, to ward of the cold. I haven't found anything on this site, but perhaps I'm not searching correctly.

Does anyone have any recommendations?

Mar 26, 2014
jzc in Manhattan

Food suggestions

Hello all,

We (hubby and 3 boys) will be in DC for 3 days. We won't have a car and will be relying on public transportation. Can y'all give me any suggestions on where to eat? I've heard horror stories regarding the quality and price of food in DC (friend lived there for 3 years) and I can't imagine it can be that bad. We are from San Francisco, so we have a plethora of Asian (Chinese, Vietnamese, Korean, Thai etc.) and aren't really interested in Asian unless there's nothing else. My boys love to eat and they eat a lot so good food that's not super expensive would be great. We will eat anything. Also, since we are from California where foie gras is banned any suggestions for that? That would be our fine dining. We'll probably be at Georgetown for1 day and then seeing the Smithsonian, capitol, monuments etc.

Thanks!
L

Feb 24, 2014
jzc in Washington DC & Baltimore

Little blue crab at Asian grocery stores?

Those are crabs from the Gulf of Mexico. I grew up in Houston and we couldn't wait for crab season. It's been overfished and there doesn't seem to be much control regarding throwing back the smaller ones. We used to buy them off the boat and the average body was 5 inches or so. Much sweeter than Dungeness but since we only see the smaller ones here in the Bay Area, a PITA to pick the meat out. They're great in gumbo and I think the Vietnamese boil it, grind it up and soak it with the heavier shell particles falling to the bottom. Then it's strained for crab soup.

Aug 01, 2013
jzc in San Francisco Bay Area

Prime rib menu help

Just wanted to follow up and thank everyone for your help. I panicked at 6AM on Saturday morning because I couldn't access Chowhound. I didn't have access until almost 10AM so I was reviewing everything in my head but I hadn't printed anything or made notes so I wasn't sure on my times. I got access just about when I needed to put it in the oven. Praise the Lord! Luckily I had remembered to take the prime rib out of the fridge so it could come to room temperature and preheat my oven. I had 2 roasts. One was 5.34 lbs and flat while the other 5.6 and thicker.

I put the smaller one in earlier than thicker one to try to have it more medium rather than medium rare otherwise I followed Fourunder's sound advice of 20 minutes at 450 and then slow with my meat thermometer. 225 for 1.5 hours before I checked it. Panic again. Just realized, my thermometer's lowest temperature is 130. Achh! Poked it and decided to wing it and bake it for another half hour and then turn off the oven. Got back around 2:30-3 so it had been resting in the oven for 2.5 hours or so. It was still warm. Poked it with my finger and it seemed a little too soft so turned the oven back on for 30 minutes at 250 then took it out, covered it with foil, and then wrapped 2 thick towels over it while I did the sides.

Everyone raved about it. There was no gray and it was pink throughout. It was tender enough cut it with a fork. I was going to heat blast it the hour before serving but my hubby nixed that idea. I think it would have been better if the crust was hot instead of just warm, also I think I under seasoned it. I had made a chimichurri as well as au jus and the chimichurri was in high demand. I'm going to have to print out Fourunder's posting so that I have it on hand in case something goes wrong with the site again.

Apps - grape tomatoes, green olives, feta, minced shallots in a balsamic vinegarette, mustard sardines out of the tin, boiled globe artichoke with an avocado lime aioli, and stuffed mushrooms

Soup - cream of cauliflower good but not my favorite recipe. I was trying to be healthy so it didn't have any cream or butter. Mistake.

I was going to blanch the baby carrots and grill but walked away for a bit because guests arrived and ended up with boiled carrots so butter and thyme went into that. Braised kale took less than 5 minutes in the wok. Potato au gratin was ok but needs some tweaking although the boys seemed to like it. It was Alton Brown's recipe with Portobello mushrooms. It might have been the cheese, I should have grated my own parmesan instead of buying the packaged b/c it didn't seem to melt properly. If I do it again I'll definitely buy a mandolin and better cheese.

I didn't make the Yorkshire pudding/popovers after all. Realized that I only have a 6 muffin muffin tin. I told y'all I wasn't a baker.

I was tired at the end of the night so passed off the peach cobbler to my 13 year old son. It was yummy even though my hubby did forget the vanilla ice cream. :-( We finished the cobbler in less than 15 minutes straight out of the oven and I wasn't the only one huffing and puffing trying to cool off the bite in my mouth. Thank you my son!

At the end of the night we still had a quarter of the meat left and a third of the potato au gratin. We ate it last night. The prime rib was still really good. Unfortunately, no photos. We were so anxious to dig in, we didn't think about it until afterwards.

Thanks again everyone!

May 20, 2013
jzc in Home Cooking

Prime rib menu help

Thanks for all the wonderful ideas and suggestions. I hadn't thought of having 2 roasts. That will work out well because while we like it medium rare to medium some of the others like it well done. My guest list has expanded by 1 adult. So it's 9 males (5 adults, 3 teenagers, and child) and 4 females including 2 teens on diets.

It will be boneless roasts (I know not as tasty, but with 2 roasts maybe I'll do one bone in and one boneless). I'm not shopping until tomorrow night so I'll let y'all know what I come home with.

I will have to review fourunder's thread later tonight on cooking.

The apple pie suggestion got me thinking of going back to my southern roots for peach cobbler and vanilla ice cream. Yum! Easier to make as I cannot for the life of me make a good pie crust.

May 15, 2013
jzc in Home Cooking

Prime rib menu help

Hmm. It might be cultural perspective but we're used to 9 courses or more for a celebratory meal. Normally, I would make a 9 course Chinese meal, but since this meal is to celebrate the arrival of my brother in law from HK I thought making a Chinese meal would be like taking coals to Newcastle. Everyone that comes over wants to try American beef. If I only have the prime rib and 2 sides, it would seem stingy to me.

Also, my 3 boys, husband and I are very hearty eaters. I was thinking Yorkshire pudding in addition to potatoes. Maybe instead of since it would save me time in slicing the potatoes. Flan is pretty easy to make and I can make that the night or 2 before hand.

May 14, 2013
jzc in Home Cooking

Prime rib menu help

I will consider this but the reason I was opting for this method is I won't be home for the main cooking time. How long would you cook a 9 lb roast for? How low a temp? I did try to search for you and found lots of threads but nothing for prime rib roast.

May 14, 2013
jzc in Home Cooking

Prime rib menu help

I will be having a dinner for 12 people this Saturday. I'm trying to put together a menu with things I can prep ahead of time. Hubby wants me to prepare a prime rib. I've only done it once before and it turned out ok. I will be using the roast for 6 minutes a pound and turn off method so my oven won't be available before dinner. Can I make it earlier and take it out so I can prepare the sides? Also, any suggestions to the menu?

I'm thinking cream of cauliflower soup, potatoes au gratin, roasted mushrooms, pan roasted baby carrots (tiny one with the top on) and braised kale. The potatoes, prime rib and the mushrooms take the most time and all in the oven too. Can I bake the potatoes and mushrooms ahead of time and just heat up? Do I need a salad? Another veg? BTW: we're Chinese so in addition to the potatoes, we'll have rice. Flan for dessert. Haven't decide on apps yet.

Is a Yorkshire pudding easy to make? I've had wonderful ones but I'm not a baker.

May 14, 2013
jzc in Home Cooking

Dungeness Crab Prices 2012

Sunset Super in San Francisco (Vicente one) on Saturday. Under 2lbs were $3.99. 2lbs and above were $4.59 uncooked. Meaty with lots of "tomalley." Two crabs were around 4.5 lbs.

They'll fry fish for no charge but I don't know if they'll cook crab for you.

Nov 19, 2012
jzc in San Francisco Bay Area

Gary Danko or ???

As everyone has said. It really depends on your children. Because we don't have family here and sitters are expensive and cost as much as dinner, we've always taken our 3 boys everywhere with us and they eat what we eat and they know how to behave. We've been to Chez Spencer when the oldest was 8 and the youngest 3 (several times) and gotten compliments from the staff and the couples at neighboring tables. We've gone to Perbacco several times and it's my youngest's favorite restaurant. I was in Chicago for a wedding and my 4 year old and I dined at Tru. You have to know your child's limitations. When they were little, we prepped the boys ahead of time to know what to expect, made sure they were well rested and had a snack before we went.

I take offense that kids don't have a sophisticated palate. My friend took her 13 year old daughter to GD and she loved the food. My boys just asked me to make porchetta. As long as kids are exposed to different kinds of food every day, I think they'll enjoy food. We're Chinese and I cook mostly Chinese at home, but I also make Mexican, Malaysian, Greek, Middle Eastern, Italian, Korean and American. I think if kids are only exposed to hamburgers, hot dogs and cheese pizza, then that's what they will expect. Sorry to go off on a tangent.

I don't think that Chez Spencer is on par with GD and we've haven't been a while, but they have a patio seating area that has a little garden and a sandpit for kids.

Mar 21, 2012
jzc in San Francisco Bay Area

Taiwanese or Northern Chinese Breakfast for 70 people

How about Taste of Formosa on Clement? The have a decent size upstairs and I think the food is good.

http://www.yelp.com/biz/taste-of-form...

There's the Taiwan restaurant (I haven't been in ages so don't know the quality) on Clement and another one on Ocean and 19th Avenue.

Feb 06, 2012
jzc in San Francisco Bay Area

San Sun Restaurant moving to former Great Oriental space; displaced by Chinatown Subway Station construction.

Now that Little Paris is gone, is there another place that has Vietnamese sandwiches in Chinatown? Also, I used to get Vietnamese beef stew with rice noodle soup there when under the weather. It always hit the spot and only $5. Any recommendations?

Dec 22, 2011
jzc in San Francisco Bay Area

Most COMPLICATED Dish You Ever Made

Hi Pei,

I'm going to attempt to make Buddha Jumps over the Wall." Do you have a recipe? The only one I've found online has daikon, carrots, quail eggs, lamb...as well as all the $$$ seafood. I'm looking for the Cantonese one like the one found at Koi Palace or something similar.

Thanks!

Aug 31, 2011
jzc in Home Cooking

Buddha Jumps Over the Wall

With the long weekend coming up, I want to attempt making this. I've made this before just by winging it but was wondering if anyone has a recipe? The only one I can find online has lamb, carrots, quail eggs and duck as well as jin hua ham.

I don't believe that's what I've had in restaurants. I've only had it twice but my favorite is the one at Koi Palace, which I believe has sea cucumber, ginseng, mushroom, sharks' fin, dried abalone, dried scallop maybe bamboo pith.

Does the jin hua ham need to be soaked or parboiled before double boiling the soup?

What's the best way to rehydrate dried abalone?

Thanks!

Aug 30, 2011
jzc in Home Cooking

Buddha Jumps Over the Wall

With the long weekend coming up, I want to attempt making this. I've made this before just by winging it but was wondering if anyone has a recipe? The only one I can find online has lamb, carrots, quail eggs and duck as well as jin hua ham.

I don't believe that's what I've had in restaurants. I've only had it twice but my favorite is the one at Koi Palace, which I believe has sea cucumber, ginseng, mushroom, sharks' fin, dried abalone, dried scallop maybe bamboo pith.

Does the jin hua ham need to be soaked or parboiled before double boiling the soup?

What's the best way to rehydrate dried abalone?

Thanks!

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Koi Palace Restaurant
365 Gellert Blvd, Daly City, CA 94015

Aug 30, 2011
jzc in San Francisco Bay Area

Where to find pork cheeks?

If you live in the City you can find in Chinatown on Stockton @ Jackson. One is Lien Hing and the other one is across the street on the corner. It's around $4/lb. If you want it already cooked, many of the Chinese delis that have roast pork and duck also have it. It's about $8/lb.

I just boil and dip it in garlic soy sauce (Taiwan style).

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Lien Hing
1112 Stockton St, San Francisco, CA

Dec 01, 2010
jzc in San Francisco Bay Area

Buy fresh chicken liver in San Francisco

I've noticed in several posts that you've mentioned that the Chinatown chickens at Man Sung and other poulty shops on Grant are from Petaluma Poultry. Do you mean they're raised in Petaluma or that they are the same chickens that Petaluma Poulty markets as Rocky and Rosie?

I always thought that the chickens in Chinatown were free range, but was told differently by a friend and when I ask the shopkeepers if they have antibiotics or hormone shots etc. I was told of course not b/c it's illegal. So I'm rolling my eyese here. Chicken does taste better but I usually buy the regular white feather variety. I'm kind of confused by the different varieties. Loong Koong, Ching Yuen, Vikon, etc. There's a new shop where New On Sang used to be that has a flat price per bird not pound that looks like they process the chickens in the back like On Sang used to.

I would appreciate any enlightenment you can provide and sorry about the length of the post.

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Man Sung
1116 Grant Ave, San Francisco, CA

Koong's Restaurant
103 N Milpitas Blvd, Milpitas, CA 95035

Aug 11, 2010
jzc in San Francisco Bay Area