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Open Table - Japan

I see that Open Table is in Japan. I went to the site, but of course it's in Japanese. Is there a tab somewhere on the site where I can switch to English.

I've posted this on Open Table too but wondering if any fellow CHers would know.

May 20, 2015
jzc in Japan

Costco Ahi tuna...sushi grade?

Costco and most reputable dealers will have a sign stating whether or not it's been previously frozen. The wild salmon is definitely not and needs to be frozen before eating raw. I found this out the hard way when I bought a whole salmon and fileted(sp) it. I didn't see any parasites but when I cooked it rare in the middle and served it the worms were working their way out and waving at me. Yecch! I broiled it until cooked all the way through and froze the rest of the salmon filets. Turns out that it's quite common for salmon to have parasites.

May 19, 2015
jzc in Home Cooking

Potato salad secrets?

The link doesn't work. Can you post the recipe?

May 15, 2015
jzc in Home Cooking

Hsin Tung Yang sliced noodles?

Sorry, I mixed up the Chinese and English names. It's Ming Lee at 759 Jackson in the basement.

May 15, 2015
jzc in San Francisco Bay Area

Hsin Tung Yang sliced noodles?

Just bought a couple of bags. $1.79 each at Wing Lee.

May 14, 2015
jzc in San Francisco Bay Area

Hsin Tung Yang sliced noodles?

SF Chinatown Wing Lee on Jackson it's the shop in the basement. I love the texture too and the sauce adheres pretty well to them.

May 13, 2015
jzc in San Francisco Bay Area

Arrrgh! Please help settle tipping argument!!!

To each his own. Tip should be on the pre-tax amount - 15% normally although in better places with great service 20%. I live in San Francisco and leaving an extra $1 or $2 isn't a big deal. Leaving and extra $10-$30 on top of the 15%-20%? For me, no way unless we were a super needy large party.

We're pretty middle class but $30 would be a nice home cooked dinner for our family of 5 or 6 lunches if I ate out.

May 13, 2015
jzc in Not About Food
1

tokyo / kyoto report

We'll be going to Japan mid-June. Is Kotaro appropriate for kids (12-18)? Is there a set menu (is that what's meant by course menu)? What's the price point? I was trying to find it on tabelog but don't have the hang of it.

Are reservations required?

May 12, 2015
jzc in Japan

Sushi Cooking Classes?

I've taken this class at We Be Sushi with Chef Andy and really enjoyed it. It's under the Food and Wine section to sign up. Two Saturdays from 10AM-1PM and plenty of yummy food.

https://www.ccsf.edu/Services/Continu...

May 01, 2015
jzc in San Francisco Bay Area

CHINESE FOOD...NEED TO FIND GREAT BREADED JUMBO SHRIMPS & CHICKEN SOO GUY

What is soo guy? I'm in the US, is this strictly a Canadian thing?

Mar 25, 2015
jzc in Quebec (inc. Montreal)

Husband Coming from 3 months stay in China; What to cook .

Everything sounds yummy and I'm sure he'll love it. I was reading an article the other day about the consumption of sugar per capita by country. China has one of the lowest rates in the world while the US came in second behind Germany. I thought this was funny in light of the comment of the lack of flavor in Chinese desserts. LOL

Feb 16, 2015
jzc in Home Cooking

Lunchtime Ramen in the Richmond? [San Francisco]

I'm not a fan of Genki either. Try Men Oh at Geary between 15th and 16th or Miki between 37th and 38th.

Feb 10, 2015
jzc in San Francisco Bay Area

All - Clad Stained Stainless

I put a pot on with water to boil for something and forgot about. The water dried up in the pot and caused staining on the inside and the outside of the pot. The inside had gray stains on the bottom and the partway up the sides. The outside has purplish/copperish stains swirling up the sides. It's still shiny but you can see the stains.

Does anyone know how to get them off? I tried the All-Clad customer service and they told me to use Barkeepers's Friend. I haven't tried that yet, but I'm doubtful it will help as there isn't anything stuck to the outside of the pot. I'm wondering if the high heat changed the metal. I have a Viking range.

Can anyone help?

Jan 13, 2015
jzc in Cookware

Chinese Cuts of Meat

That's exactly what I'm looking for! I guess it makes sense that it would be the diaphragm.

I'm actually considering Prather Ranch and Morris Beef. What is your opinion on Prather Ranch? I did notice on Morris that cheek is an add on and shank is included with the CSA order, but I like the deboned shank and banana shank. Bones are also not included with Morris. Are bones included with Prather Ranch?

My dad used to be a butcher and would cut up half steers all the time. I noticed one of the CSA they didn't have any T-bones or porterhouse and asked them about it and the reply was it was cut up into rib eye and filet. WTH? I guess they are small processors that are just used to cutting it up a certain way and not putting much effort into it. I remember 7 steaks fondly too. It could be a regional difference too as no where else is there tri-tip. When my dad cut up steers there wasn't that much stew meat as what direct buy places are projecting.

Jan 09, 2015
jzc in San Francisco Bay Area

Chinese Cuts of Meat

Thanks everyone. I think to ensure I get what I want I'm just going to have take a picture and show it to the butcher when/if I decide to order a half or split half of a steer. I think it is skirt/plate, but I just wouldn't know how to explain the beige layer.

I have to see if I enough freezer space for it. I froze tomatoes and okra when they were in season and DH supported a friend's kid by buying 3 boxes of frozen cookie dough.

Yimster - Isn't the SW corner the former Orangeland? I'll check it out today. I always go to the butcher on the NW side, 1 store front away from the corner. I go there often enough that if something's not that fresh they'll tell me. My mom swears by the shop on Jackson across from the Chinese Hospital.

Jan 09, 2015
jzc in San Francisco Bay Area

Chinese Cuts of Meat

I was wondering if anyone knew what the English name for the Chinese cut of beef used in beef stew. Most people say brisket, but I want to know the name of the cut that has the gristle?? attached. (I think that's what it's called in English.) When I buy stew meat in Chinatown, it's a small slab that has this beige layer in between meat and fat. It's kind of elacticky and sometimes all you can see if the beige part. When I go to buy it I would ask for a piece for more or less of the mok (beige layer). I know it comes in the cryovac packages from the slaughterhouse so there must be an English name for it. I want to see if I can get this cut when I direct buy or through a CSA but can't since I don't know what to call this.

Thanks!

Jan 08, 2015
jzc in San Francisco Bay Area

Meat CSAs

Were you able to stop by? I've never been, what was your impression.

I took a look at their site and the prices are about the same as MSF or more expensive. I was on the annual subscription so I had a good discount ($139/mo for 17 lbs). It's kind of far for me and I don't really want the prepared meats (bacon and sausage though) and there are no substitutions but I might try them out to evaluate their quality.

Jan 07, 2015
jzc in San Francisco Bay Area

SF Chinatown Pork Bun (Char Siu Bao) crawl - suggestions?

You's is not closed. They are on Broadway near VIP Bakery. I haven't made a comparison, but I usually buy from Wing Scene or Wah Lai for baos.

Dec 19, 2014
jzc in San Francisco Bay Area

Meat CSAs

So I received my first delivery from MDF via Grub Market on 12/4. They were short 1 1/2 lbs. This isn't the first time it's been short so I weight each box when I receive it and send off my e-mail to MSF. Very soon after I'll get an apology via email and they make up for the shortage the next month. This month I sent my email off twice. No response. I sent an email again with Grub Market also on the distribution. I received a very nice email from Grub Market on 12/8 that they would look into it and get back to me. Nothing yet. Sigh.

Rugdubgub - do you have a link or site to The Meat Club? I did a search online but can't find one named "The Meat Club." I will also look at 4505 Meats and welcome any other suggestions. I prepaid so I'm going to wait until my subscription expires in July to change, so I have plenty of time to investigate.

Dec 18, 2014
jzc in San Francisco Bay Area

Dungeness Crab Prices 2014/2015 Season

Just bought 2 today from Lien Hing on Stockton in Chinatown at $5.39/lb. Total 4.67 lbs

Nov 25, 2014
jzc in San Francisco Bay Area

ISO pork/beef/chicken bones

MSF no longer allows special orders in their CSAs so I think you would have to go to Pt. Reyes or Oakland shops. I would call first to see if they have them.

Nov 25, 2014
jzc in San Francisco Bay Area

ISO Turkey Tails (yes, just tails)

I know this is old, but I've been obsessing about them since Sunday. My church had a Thanksgiving luncheon and they dumped the carcass including the tails into the stockpot before I could get to them. I found them at Lucky's on Fulton Street after being on hold for 20 minutes I was able to reserve a couple of packs. Yes! I remember when I first moved here from Houston I had found them there when it was another supermarket, but I guess the neighborhood still has a demand for them. My mouth is watering now, especially since it's right before lunch.

Nov 25, 2014
jzc in San Francisco Bay Area

Pho Ga : SFBA Dish of the Month November 2014

I like the pho ga at Quan Ngon on Noriega. I think you can get the unborn eggs there on request. It's a light clear broth and it's made with the 'yellow chicken' which is quite flavorful. I'm not sure but I think this is the walking chicken (free range?). The only other place I've had it is Chinatown at on Kearney near Portsmouth Square. It's good too but obvious MSG.

Nov 14, 2014
jzc in San Francisco Bay Area

What do you put in your Gumbo?

Golden brown roux cause I'm lazy, trinity, hot links, chopped up whole chicken, dried shrimp, bay leaf, okra, file.

If I'm doing seafood, then shrimp, oysters, crab, hot links for the protein.

Over rice not potato salad. Crystal or tabasco on the side.

Nov 14, 2014
jzc in Home Cooking

Concert at the Addition in SF. Where to eat?

It's actually 1300 Fillmore. We were just there last night. Hosted dinner so we had a choice of salmon, okra & quinoa, and short rib. All mediocre. The app was BBQ shrip & grits. That was quite tasty although the shrimp was sautéed and not very big. Killer cornbread and good butter, but they served it with sweet & sour sauce.???

Dessert very pedestrian (cheesecake - looked and tasted like the cheesecake squares with graham cracker crust that I used to make as a kid). Greens and mac and cheese also mediocre. Portions are a bit on the small side but maybe it's just the perception because they use large plates. Basically, my table agreed we make it better at home.

Bar are is nice.

What's the best cutting board for chopping/hacking?

I wish I had the room. My dad was a butcher, so I miss having the freestanding square butcher blocks.

Nov 12, 2014
jzc in Cookware

Where to buy spices in San Francisco?

I was able to swing by Rainbow Grocery this past weekend and the variety was making me dizzy. Picked up cumin, turmeric, rosemary, saffron and thyme. They had both organic and non-organic options on most of the spices. They even had fennel pollen! I passed on it because it was more than I was willing to pay for, but the next time I make porchetta I might splurge.

Thanks for the recommendations.

Nov 12, 2014
jzc in San Francisco Bay Area
1

Meat CSAs

I just received a notice from Marin Sun Farms (I've been a subscriber for about 4 years) they're going back to the basics and offering fewer packages, no add ons etc. and that they've entered into a partnership with Grub Market to deliver to my home. Yay! No more pick ups and I can live without add ons.

Along with those changes, the price has gone up. I know everything has gone up, but the it'll be going up about 30% from regular monthly rates. Because I was an annual subscriber, I received a discount. With the new program there won't be this option, so everyone will be a monthly subscriber. Without the discount, it'll be a 50% increase for me.

I feel shafted after sticking with them through their growing pains (mis-weighing meat, quality issues, etc) and was wondering what meat CSAs y'all would recommend.

Nov 12, 2014
jzc in San Francisco Bay Area

What's the best cutting board for chopping/hacking?

I do a lot of Chinese cooking, so I chop/hack a lot of meats (chicken, ribs, large fish). This requires a lot of force and the cutting boards I have it splitting (maybe I didn't care for it correctly). I'm looking to upgrade and was wondering what would y'all recommend?

I've read about walnut, the Consumer Reports recommendation - Proteak, maple etc. but was wondering what fellow Chowhounders thought would be best. Brand, wood, thickness etc.

Sur La Table is having a sale, so I'm trying to catch the sale.

Thanks!

Nov 07, 2014
jzc in Cookware

chicken heart recipes that don't involve grilling?

You can also broil in the oven. I marinade and stir fry it with vegetables. We also boil and then dip in a vinegar/soy/ginger sauce.

Oct 31, 2014
jzc in Home Cooking