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I'm a huge fan of Omakase. I always called it "feed me" but I admit "Omakase" does roll off the tongue nicely while helping to fuel romantic gastronomic fantasies. For old school Omakase that will rock your world go to Fuji sushi at 301 West Portal in SF. I used to live nearby and went here ALL THE TIME. This is where are the local Japanese population of Cheers-esqe regulars congregates to "get fed"... well. I've had had things like fried fish fins (think funky potato chips) delicious is an understatement. And balls of Unagi wrapped in avocado. I've asked other chefs to recreate this one but much as they tried they couldn't match what I had here. I was befriended by the aforementioned regulars crew by always gawking at the really bizarre, albeit yummy looking, morsels being served to my fellow regulars and then being offered that same morsel by the chefs. I love those guys. You can go to more fancier places but this place is truly the real deal. And I do like to bling it out, but my absolute must is quality. Go to Fuji and tell them to just "feed me".

Farro Risotto with Asparagus and Fava Beans

you can use dried fava beans but you'll need to soak them overnight, take the skins off and then cook them for about 1 to 2 hours. I love this dish and it is one our family staple dishes. The first time I attempted to make it I mistakenly bought dried fava beans. Because of the required cooking time and our dinner time was fast approaching, I wound up improvising and using canned chickpeas or garbonzo beans instead. My wife and I loved it and would happily make the substiture again. I haven't yet tried other bean substitues but I would imagine that you could use other beans as well. One in particular I would try would be Edamame (immature soy beans). They seem very similar to fresh fava beans and require less effort to prepare for the dish.

Oct 18, 2010
dvhinsfba in Recipes