baltodog's Profile
Promise vs. experience on Hell's Kitchen [Spoilers]
Found Ramsay's choice hard to believe, hard to understand for many reasons, at least given the material aired on the program. Is Ramsay playing hanky-panky with Christina? Seems like she's had lots of goodies foisted on her throughout the season for her repeated "wins" on the challenges. Something stinks here.
Dim Sum, Vietnamese, Asian Markets in Santa Fe
If you're used to dim sum in a big city like Chicago, Montreal, NY, San Francisco, just forget it: There are two places in Albuquerque that serve dim sum, Amerasia, and Ming Dynasty, and both are really marginal in quality--although they are better than most of the Chinese places in Albuquerque and Santa Fe which, to put it bluntly, just plain suck. Perhaps 10 Vietnamese places in Albuquerque, some quite good--my current favorite is Saigon, on San Mateo. Two Asian markets that I know of, Talin, which one poster already mentioned, and a place called 99-B or something like this, I think on Lomas??? You're probably better off just adapting to the local restaurant specialties that are worthwhile--forget about Chinese. Sorry to disappoint, but it's true.
Gardunos - Rio Rancho, NM
I'm not surprised by all the negative feedback about Garduno's. My wife a couple of years ago--we ordered an appetizer combination--and it was disgraceful. Gloppy old velveta cheese sauce, previously frozen "taquitos" or some such things--I'd be ashamed to serve anything this bad in my home. Nonetheless, we went back one time for a Sunday brunch, and the stuff--fajitas or whatever--wasn't bad right off the grill, but it was still overpriced and overhyped, and the tortillas tasted store-bought. What I cannot understand is why so many people eat that stuff; perhaps, as one poster observed, they do have the intent (and mediocre-to-awful talent) to go national. Really bad, a wild-ass aberration, an abomination, an insult to Mexican and New Mexican cookery. Like Pizza Hut moving into Chicago. Blecch!
Gardunos - Rio Rancho, NM
Cazuela's didn't close, they just moved from their old location. They are about a half mile east of their old location, still on Sara Road, I think, but east a few blocks of Rio Rancho Blvd, across the road from Intel. I've had some pretty good food there at their new place. Plan to go back, check a few more items out.
RATS--Taste just like chicken?
Check it out:
http://online.wsj.com/article/SB120222488938344263.html?mod=hps_us_pageone
ABQ: What do I need to know?
You'll need to learn first about the difference between Mexican food and New Mexican food. I know, I know, there are different regional variations of the former, but you are probably most familiar with the tex-mex version (something like what you'd get, I think, on Concord Street in St. Paul), whose green sauce is made primarily with tomatillos and some other spices and chile, and whose red sauce is made primarily with tomatoes (when salsa) or, when used for cooking, with some red chili powder, perhaps something like a commercial chili powder. With New Mexican sauces, the green is made primarily with fresh (or frozen or canned) green chiles (not tomatillos), and the red sauce is made with the powder of dried red chiles, not the commercially mixed powder ala McCormicks, etc. Also, there is a concoction here called carne adovada, which is pork which has been stewed in a sauce made of the red stuff. Sadie's & Mary & Tito's (both on 4th street, though quite a distance from one another) are often thought to be some of the top purveyors of this stuff, as is Rancho de Chamayo, a great but cheap restaurant north of Santa Fe, in the town of Chamayo. Other ABQ folks have their favorites. For pretty good Mexican, try El Norteno, on Zuni just east of San Pedro, and also try Taco Tote on 40-hundred something Central. There are quite a few others, some really modest places, primarily take-out: El Modelo on 2nd (hard to find, but keep driving), and Taco Lady (or something like that), I think on Eubank. Also, El Sabor de Juarez on Gibson.
Besides Talin, on Central & Louisiana, which others have mentioned, there is a huge repository of Asian stuff, newly opened on Gibson, called "99-B", or something like this. They even have live frogs there, undressed chickens, etc. There is also a Korean place called Ari Rang, I think, on Eubank, small dining area and small but good grocery outlet. There are only a few Korean places, but probably 10 or so Vietnamese places in town, some of them quite exceptional and generally cheap. I happen to like Saigon on San Mateo (not to be confused with Pho Saigon--have not been there), also May Cafe on Louisiana (across from Talin) and also Trang Cafe (across parking lot from Talin).
Good Chinese is kind of marginal here; Ming Palace on Eubank is one of the best; ABC on Menaul has pretty genuine offerings, but is kind of dingy. Some people like the dim sum offerings at Amerasia, but I went once and found them pretty inauthentic and, pardon me for saying so, homely; dim sum at Ming Palace, I thought, was better, but this not saying much compared to large city stuff. There are quite a few Thai places in town, and Orchid on Central used to be highly thought of, but I think they've slipped badly in the last few years; the staff there just does not seem to give much of a darn. Try some other Thai places first.
Forget about getting anything like Chicago style pizza (and for that matter, Chicago style hot-dogs--there are some who claim they do a Chicago dog, but they are mere pretenders, and extortionate rip off artists at that--but you can get, believe it or not, some decent approximations of New York style pizza: AK Fratelli's, up on Southern just inside of Rio Rancho, Sal-E-Boy's also up around Rio Rancho, Southern, I think west of Unser, and (lastly) Venizia's, one branch in ABQ, the other in Rio Rancho, quite a bit more pricey than the others.
Finally, check this out:
http://www.nmgastronome.com/
Enjoy.
Good soups in Albuquerque
Been on a soup kick lately. Have found some good ones:
At Ming Dynasty (1551 Eubank NE), Roast Pork & Wanton & Noodle Soup ($6.25 for big bowl): Nice, flavorful but light and not overly salty chicken broth, containing all the goodies described, and topped off with greens and a little Asian fried onion as garnish. Substantial as a big lunch.
At SaiGon (6001 San Mateo NE, buried in strip mall at that address, just a few blocks south of I-25 exchange) pho (or beef soup) with rare beef (#13 on the menu?)--the standard stuff, but again nice flavorful broth, not overpowered by excessive 5 spices seasoning, as with some of their competitors. Also, this place has the guts to offer 100 proof fish sauce (not just the diluted, sweetened stuff) on the side, along with other pungent and spicy goodies. No dumbing down for gringos. They also have the Hue style pho, although it's not listed under the beef soup section, but further down on the menu as "spicy beef soup" or something to this effect. (It might be #27.) For those unfamiliar with Hue style pho, it comes highly spiced (muy picante) right from the kitchen, and of course is accompanied by all of the requisite extras to add. This soup, besides containing the rare beef, also has slices of Vietnamese "pate" in it--a kind of emulsified sausage (i.e., texture very well blended, like that of a frankfurter), which reminds me a bit of fresh bratwurst. (Some say that this is "an aquired taste," and indeed, some of this sausage at other Vietnamese places is quite strong--but SaiGon's is pleasantly mild, although has enough spice to break through the flavors of the soup and the soup's fiery seasonings.) These soups, which you will never finish, cost around $7 and change, I think.
Lastly--just tried this place last week--check out Costa Azul (640 Coors NW, another place nestled into a shopping center), a Mexican seafood place for their "Caldo (or is it Sopa?) Costa Azul." This comes in two sizes--although the smaller is not listed on the menu, you can ask for it--the prices are around $10 and 14. This is quite similar to the seafood soup at other Mexican seafood restaurants that goes by the name sopa siete mares (seven seas soup), a huge melange of sea bounty: shrimps, crab leg, fish fillet (quite dark and rather lip-smackingly oily and substantial), tiny little baby octopi, a few clams, and I think perhaps some mussels. Served up, without asking, with mucho limes, chopped onions, chopped cilantro, couple of salsas as well as bottled hot sauce. White linen table cloths and napkins, believe it or not. Substantial broth, seafood based with perhaps some tomato (?)--a bit heavier than the one served with the sopa siete mares down the street at Mariscos Altimar (1517 Coors NW, and which is also excellent: besides the slightly different broth, the tidbits that Mariscos has floating in their sopa are a little different--oysters instead of clams, etc., no big deal).
Enjoy--I sure have.
Okay Chowhounds, who the hell is Mr. Food?
You mean Mr. Fool, don't you?--"Ooh, it's SO good!"
Where to get anchovy olives in ABQ?
Thanks. Can't believe they're so hard to find here. Ususally have no trouble in any other city. Feel like an ass just for asking.
"Clam base" for New England Clam Chowder? Also: do you use potatoes as a thickener?
James Beard, I think (of all people) suggested used of INSTANT MASHED POTATOES as a soup thickener, but I've never had the guts to try this.
Where to get anchovy olives in ABQ?
This is probably about the dumbest post I've ever done, but I don't know what else to do. I cannot seem to find any anchovy olives in the Albuquerque area--have tried Smith's, Albertson's, Sunflower, Raley's, even Trader Joe's and Talin Market. Most of these have every other conceivable type of stuffed olive, but none with anchovies. Is there a conspiracy? Some kind of blight that I don't know about? Or am I skimming the shelves too fast and missing them? Please set me straight.
"Brains 'N Eggs" ... where in LA?
Joy of Cooking (who else?) has instructions for home preparation of brains--at least in their old edition. My mom (in Chicago--no southern belle) used to occasionally make brains & eggs, so I don't know if they're entirely geographically stuck down south.
anchovy virgin... help please!
Rockhopper's right--they do melt into the sauce. And during the few times that I've cooked them into sauces or incorporated them into stuffing (for mushrooms) they were quite mild and unexpectedly unobtrusive; just added a little note of flavor complexity. Guests might not even be able to identify that anchovies are in the dish. Of course, you might get stuck with a recipe that uses tons of anchovies or really reeks.......So, no guarantees, but enjoy and experiment a little.
Burrito vs. the TSA
Going OUT of Tampa, we ended up sending our Ted Peters smoked fish spread into the baggage compartment (in a collapsible cooler) because we had been warned that anything liquid is a no-no, and anything semi-liquid or goopy or pasty might ALSO be a no-no. So, I don't know about the INSIDES of a burrito. (Next thing you know, someone will contrive some kind of explosive out of something that looks like frijoles refritos.)
Albuquerque ...
Mary and Tito's, on 4th Street, north of Menaul. Lunch time. Anything with the red sauce.
Disappointment in Lobster Pot (Redington Beach)
Thanks for the explanation about the tipping issues--makes more sense to me now--have to admit, was quite taken aback by this at the time.
Disappointment in Lobster Pot (Redington Beach)
Visiting the area a few weeks ago, and this establishment highly touted by locals and chowhounders. Couple of things:
Ordered lobster, which, in spite of being steamed or boiled, was rather dry; also, lobster was served split down the middle, and no advance warning from waiter that tomalley and coral would be removed by the kitchen staff--totally absent--although they were.
The dessert: Bill was served up with, in fine print, an added 15% gratuity--again, no warning, unannounced--even though we were a party of only two. I did not initially notice the mark-up, and added another 20% or so to the total bill for the tip--had to retract this, big hassle, after signing off on it--and it left me wondering how many others DO NOT notice the routine (albeit unannounced) mark up for the gratuity--ripped off. This really left "a bad taste in my mouth," felt as though predators were attempting attack and unscrupulous advantage.
Overall, felt this place was pretentious, too full of itself, without any justification for such attitude, and lacking in respect towards its clientele. Would not go back.
Amazed at commercialization of beach towns west of St. Pete--haven't been there for a few years--used to enjoy, but will try to keep away from now on.
Please explain mysteries of tripe
Thanks a lot. Actually, I sampled a good many tripe dishes in Madrid when I visited there about 8 or 9 years ago; may also have had some in Barcelona. (Also have fond memories of seafood, pork, and that lovely serrano jamon, and olives, marinated anchovies, baby eels, and marinated shrimp.) Several days ago, though, went to a Mexican place here in Albuquerque which is well known for rather exotic, genuine, and unusual sauces (derived from various regions of Mexico); I ordered a tripe special and found it inedible--bad soapy aftertaste. I was astonished at the difference from some of my previous experiences, although I also remember getting a bad batch in Barcelona.
"Wrong kind of tripe": I wonder if that has something to do with it. (I have access to swell markets, some even having goats' heads, sheeps' heads, cow heads, all kinds of hooves & tails.)
By the way, Spanish chorizo is hard to get here--perhaps mail order only--and the Mexican variety bears no resemblance.
Again, thanks very much; will try your recipe when feeling both ambitious and daring.
--Bruce
The Great Bay Leaf Hoax
Good grief, from this post, I guess I'm one of the people who can't taste or smell truffles; could never see what my wife liked about them. However, I like bay leaf in stews, some soups, and I find they add a distinctively sweet flavor to saurkraut.
Please explain mysteries of tripe
Have had tripe on several occasions over the years, mainly in Mexican, Italian, and Spanish dishes. Often have enjoyed it immensely--other times, really could not stomach the stuff, and on these occasions noticed a rather foul, soapy aftertaste. Can anyone explain the variations in the flavor from dish to dish? Does this have to do with cleaning, preparation, the spices that might be used to offset the foul taste? (Have even noticed fair-tasting and foul-tasting variations in the same kind of Spanish dishes (Caldo Gallegos?) from different restaurants.) I do like the squishy texture, and would love to learn to prepare the stuff myself--but I'm not going to get into a major production when there's a 50/50 chance that it will end up in the toilet. Thanks in advance.
Looking for chow worthy places Tampa Bay area
Thanks everybody. Will be down in a couple of days.
--Bruce & Ann
Looking for chow worthy places Tampa Bay area
Will be visiting in a week or so. Can you get me up to speed on good places for seafood around Tampa Bay (especially beach areas)? Already know about Ted Peters and have Teresita's on the list for Cuban--ISO good grouper sandwiches, oysters, also anything a little more fancy: clams, Italian style seafood, perhaps some upscale like lobster. (It looks like Crabby Bill's, in Indian Rocks Beach, has devolved into an overpriced tourist trap, from some of the postings that I've read over the past several years.) I seem to recall from about 10 years ago an Italian place at the bottom end of Pass-A-Grille, but I forget the name--"Bruno's" or something? I suppose it's not still there, but I recall some excellent food and an inebriated excellent time with friends. (The place scared the bejesus out of a family of tourists--Dad had on white patent leather shoes and belt--they took a look at the menu, were expecting red ink offerings, I suppose, and left without trying anything.) Would also appreciate anything cheap, funky, and dirty but delicious.
Thanks in Advance.
--Bruce & Ann from Albuquerque (formerly of Chicago & New York.)
Good Mexican north of Albuquerque
One more thing: My wife asked me to extend an invitation to show you around, perhaps grab a bite during your visit to ABQ. (She's a native New Yorker, and we met one another at CCNY in mid-1970s.)
If you are staying as long as two weeks, you may wish to spend a day or two in Santa Fe (just 60 miles north--40 minutes or so at 80+ MPH)and some surrounding areas; many chowish and other interesting things there.
Email if you're interested: baltodognm@msn.com
Albuquerque, NM
Please see my response to yesterday's query by driggs ("Good Mexican North of Albuquerque"):
http://www.chowhound.com/topics/show/304440
Santa Fe Margaritas made w/ FRESH lime juice
I THINK we've had good luck at the Dragon Room and at the Ore House--no guarantees, have not seen anyone actually grinding limes--but I also think that these places (especially the Ore House) serve up a wide variety of Margaritas with wildly differing prices. (Best policy might be to ask first, or ask for a drink list with descriptions; I think that the recipe for a "silver coin" margarita specifies fresh lime, as do many others, but who knows which places really use it?)
There's a place frequented by locals not too far from the plaza--corner on Galisteo??--the name escapes me--and they serve up cocktail mixers full of the stuff, cheap, but always wickedly sweet tasting. (Decent, cheap hamburgers however.)
Had good Margaritas at another place, I think, couple of blocks west of the Plaza on Palace Ave. Again, can't remember the name, but it is now a rather high-end restaurant often featuring game meats. Rumored to have been a brothel in the distant past, but for all I know this is just may just be a marketing ploy. (However, they do have giant, rear-end portrait of a buck-naked maiden prominently displayed on the wall opposite the bar.)
Anyway, enjoy the exploration. Sorry I can't be more specific, as I now reside in ABQ, not Santa Fe--only visit SF from time to time.
Good Mexican north of Albuquerque
You're in for a treat if you're a new visitor to the Albuquerque area. (By the way, Corrales is really not far north of ABQ, it pretty much adjoins it as a northern part of the ABQ area; Rio Rancho is just a little west.) First off, you will have to learn to distinguish between Mexican and New Mexican cooking. (There are also regional variations in Mexican cooking as well as southwestern US cooking, but that's a matter for another discussion.) New Mexican cooking is somewhat similar to Mexican, and it shares some of the familiar Mexican dishes--tamales, enchiladas, tacos, burritos, etc.--but a couple of the big distinctions are: (1) New Mexican red and green sauces are made PREDOMINANTLY of red and green chiles--not tomatoes or tomatillos, as with some Mexican sauces; there is a cult of puerco adovado in New Mexico--this is pork stewed in red chili sauce, and it is served in many different ways, although mainly in burritos. Also, sopapillas to accompany New Mexican meals are de riguer.
For a pretty comprehensive look at cuisine around New Mexico, try Gil Garduno's site:
http://www.nmia.com/~thriller/
You will find from this also that there is no shortage of Mexican eateries around here as well as New Mexican eateries.
Happy chowing.
--Bruce
