wineguy7's Profile
Dumpling Kitchen
Went again for lunch, this time with Mrs. Wineguy. We went at about 2PM Tuesday and it was surprisingly busy at that hour. We got the Shanghai-style pan-fried pork buns and the Wontons in chili oil - both were great again. This time the sauce for the wontons seemed to be a bit tangy. Also got the Pea Shoots with Garlic as well as the Shanghai-style chow mein. The pea shoots order was huge and wonderfully fresh tasting. I loved the caramelized whole cloves of garlic. The noodles were definitely home made, unevenly shaped and had great texture. The dish seemed a little sweet - but still good. I Love this place and will continue to go there.
Bluestem Brasserie
Mrs. Wineguy and I dropped in to Bluestem Brasserie a couple of weeks ago after taking in “The Steins Collect” show at SFMOMA. I think Bluestem had been open a week and my interest was piqued after seeing a small article in the Chronicle.
Mrs. Wineguy loved her Duck Confit with Frisee, poached duck egg, bacon and croutons. It was rich, flavorful and satisfying.
I enjoyed my Lamb Burger with roasted red peppers and goat cheese, served with the Kennebec Fries.
We also loved the Anson Mills Cheddar Grits. I could (but didn’t) eat three orders myself!
For dessert we had the Bing Cherry Sundae as well as the Mocha Trio. Both great!
Also of note are the cocktail program and the keg wine program.
All in all, for being open a week, I really thought they had it together.
So, we liked it so much, we went for dinner with some friends last week.
Mrs, Wineguy loved the watermelon salad with mint, feta and olives. She was not as thrilled by her lamb dish, which seemed sweet and difficult with the wine (Qupe Syrah).
One of the friends had calves liver, and loved it.
The other friend and I both had the pork. The preparation changes regularly and that night it was a trio of roasted belly, a sausage, and if my memory is correct, pulled pork wrapped in spinach, wrapped in fat and deep fried…wow!
Also ordered was the Nettle raviolis-very good.
Desserts ordered and loved by all were the Honolulu Hangover, which is chocolate coconut layer cake with toasted coconut and marshmallow meringue-amazing.
Caramelized Butterscotch Tapioca Pudding-I haven’t had a tapioca crème brulee before, but now that’s all I want.
Sealed with a kiss is Vanilla ice cream profiteroles, a strawberry rhubarb compote and rose petal cream…this was unbelievable. The profiteroles were FRESH, the rose cream was, well, rose cream! Just get it, you won’t be disappointed.
I’ve enjoyed this restaurant twice and will definitely return.
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Bluestem Brasserie
1 Yerba Buena Ln, San Francisco, CA 94103
Best restaurant desserts?
I have had two meals recently at Bluestem Brasserie and tasted five different desserts on those visits. I thought all the desserts were wonderful and may, in fact, be the strength of the restaurant.
Here is a URL for the current dessert menu:
http://www.bluestembrasserie.com/perch/resources/bluestem-dessert.pdf
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Bluestem Brasserie
1 Yerba Buena Ln, San Francisco, CA 94103
Dumpling Kitchen
I finally got there for lunch today and can't wait to go again.
I got the Shanghai-style pan-fried pork buns and the Wontons in chili oil.
The owner (woman) who works the front of house told me that the chef (man, also co-owner) is the brother of the owner of Shanghai Dumpling King and worked there for two years. She also mentioned that he cooked at Koi Palace for some time.
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Koi Palace Restaurant
365 Gellert Blvd, Daly City, CA 94015
Shanghai Dumpling King
3319 Balboa St, San Francisco, CA 94121
2011 - What are you Drinking!
Last night with dinner at La Ciccia:
2004 Tenute Dettori Cannonau di Badde Nigolosu Romangia "Tuderi".
Unfined, unfiltered, no selected yeasts, cement tank aged, delicious Cannonau.
http://www.tenutedettori.it/en/?page_id=933
2011 - What are you Drinking!
Some young wines recently:
2009 Stags’ Leap Winery Viognier, Napa Valley
2009 Etude Rose’ of Pinot Noir, Carneros
2009 Navarro Vineyards Navarrouge, Mendocino
2008 Jacques Puffeney Pinot Noir, Arbois
2007 Stags’ Leap Winery Petite Sirah, Napa Valley
2006 Souverain Dessert Syrah, Alexander Valley
Why is Farina so crowded every night?
The tap water in SF is great, but sometimes the pipes the water travels through are not so great.
Brioche or Challah
Yes, I make Challah from time to time. I don't use a mixer for this dough. Here's my recipe:
BRAIDED CHALLAH
Yield: one loaf
OPTIONAL: add 3/4 cup raisins to the dough after punch down
1 1/4 cups warm water
1 1/2 teaspoons active dry yeast
1/4 cup honey
2 tablespoons vegetable oil
3 eggs
1 1/2 teaspoons salt
4 cups unbleached all-purpose flour
2 teaspoons poppy seeds (optional)
In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs, and salt. Allow the yeast to dissolve and bloom for a few minutes. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Knead for five minutes or so, adding flour as needed to keep from getting sticky. Divide into thirds or fifths and roll into long ropes. Ropes should be well floured in order for braids to remain distinct during baking. Pinch one end of the ropes together firmly and braid. Place a silicone mat or parchment paper on a baking tray and place finished braid on it. Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F.
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
ISO Burgers, Fries and Shakes in SF
Mrs. Wineguy and I went to Hall of Flame for lunch yesterday at the recommendation of my doctor. (Yeah, my doctor recommends burger joints to me).
We didn't get any shakes but enjoyed the burgers and fries. My cheeseburger had pepper jack that was inconsequential. The meat (1/2 lb. Niman Ranch) was great, though and the fries were crisp and flavorful with soft interiors.
Kind of in a hidden location, and with not much atmosphere, we would definitely return. And try a shake next time.
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Hall of Flame
73 Cambon Dr, San Francisco, CA 94132
Best Burger in the wine country
At Red Rock I always get a burger with bacon and bleu cheese. It's pretty decadent, at least by my definition of the word. Also like the french fries as well as the onion rings there.
Best Burger in the wine country
Red Rock Cafe in Napa is my favorite.
http://www.backdoorbbq.com/cafe.html
IS IT PROPER FOR A WAITER TO "TASTE YOUR WINE.?"
Many people don't have the ability, experience or knowledge to recognize flaws in wine.
IS IT PROPER FOR A WAITER TO "TASTE YOUR WINE.?"
It's more common in restaurants that want to be sure the wine you are consuming isn't flawed.
Check out this article in the NY Times regarding this issue:
http://www.nytimes.com/2010/07/07/dining/07pour.html
ISO pumpernickel flour in SF
I've been looking for something coarser than what I have seen in the bulk bins at Rainbow or Other Avenues. King Arthur calls Pumpernickel Flour the rye equivalent of whole wheat flour and sells their Pumpernickel flour online @ $8.95 for 3 pounds. I think that is too high.
Loving Hut Vegan Restaurant
Mrs. Wineguy and I dropped in for lunch at the Irving Street location today. We had the Mango Salad, the Pad Thai, and the Eggplant with Tofu. The Mango Salad was wonderfully fresh and crisp, with a pleasant vinaigrette and a touch of heat. The Pad Thai was just as I wanted, a little sweet with a touch of heat. And the Eggplant with Tofu was a clay pot sort of dish that was rich and aromatic with basil.
We really enjoyed our meal, and as omnivores, didn't miss the meat.
http://lovinghut.us/sanfrancisco_03/menu.html
524 Irving Street
San Francisco, CA 94122
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Loving Hut
524 Irving St, San Francisco, CA 94122
Pulled Pork BBQ - question on timing/technique
I made pulled pork for a lunch at a family reunion a couple of years ago. I smoked the butt the day before, and it was done by 9PM. Then I pulled it, set it in a roasting pan, covered it with foil and refrigerated it. The next day, I reheated it in a low oven, covered, for a couple of hours.
You could reheat it in an aluminum roasting pan on the grill using indirect heat. Keep it refrigerated overnight and in a cooler until you are ready to reheat it at the beach.
Anisette Recipie
Have a look at:
http://wiki.answers.com/Q/How_do_you_make_homemade_anise_liquor
and, (in Italian):
http://www.agriturismoitaly.it/cucina/liquori.htm
San Dong House -- hand pulled noodles and more in the Inner Richmond
We really enjoyed our lunch at San Dong House BBQ this afternoon.
We had the Minced Pork with Bean Sauce hand pulled noodles. The pork seemed a little bland, but we loved the bean sauce and the noodles were great. I only wish there had been more noodles in the bowl.
The Lamb Dumplings were very good, though not as lamb-y as Beijing’s. The filling seemed a little airy, not as dense as some others I’ve had.
The Fungus and Cucumbers was a vinegary and very light stir fry of Tree Ear Fungus, with slices of cucumber thrown in just to heat through. I just noticed it is not on the takeout menu, so I’m not sure if I have the correct name of the dish. It was very refreshing and a definite reorder.
The Vegetable Dumplings were very fresh and delicate, if a little under seasoned.
Cash only.
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San Dong House BBQ
3741 Geary Blvd, San Francisco, CA 94118
2011 - What are you Drinking!
2007 Domaine André Brunel Vin de Pays de Vaucluse Grenache. An easy drinking, every day sort of wine.
Store wine tastings etiquette: how often do you buy?
Wow, what a nice customer you are!!
Bottles are sometimes supplied by the distributors. It is part of the cost of doing business.
Where to Find Quality Hungarian Wines??
Maybe this importer can assist you...
http://www.bluedanubewine.com/
Help the Bride to be..:)
I got married 20 years ago at The City Club.
http://www.cityclubsf.com/
It's a beautiful two floors, and the food was great.
What bourbon are you drinking these days?
Fighting Cock, 103 proof, aged 6 years. Recently brought a bottle back from a trip to Texas as I had not seen it in California. I don't usually buy things for the label, but just had to in this case. Very good, with a bit of caramel, some heat and a little spicy. It seems to have some rye in it.
Tipping in Europe [Split from Spain/Portugal board]
Interesting article from Business Insider on this subject:
http://www.businessinsider.com/how-to-tip-in-every-major-country-2011-1
