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san francisco restaurants city hall-lunch

o crap. it's friday dec 26. sorry
neal

Oct 01, 2013
Ilcal in San Francisco Bay Area

san francisco restaurants city hall-lunch

we've got a crowd of about a dozen coming in for a wedding at city hall on dec 28. can anyone familiar with the area recommend a fine dining restaurant in the are for lunch?
thanks,
neal

Oct 01, 2013
Ilcal in San Francisco Bay Area

Paula Deen Products?

never cared much for her nor her cooking. but, gimme a break.
this has got to be one of the most over blown/overreactions to
the dictates of political correctness-ever

Jul 04, 2013
Ilcal in Cookware

Would you cook expired corned beef?

i'm always amused at questions about expiration dating on food-especially cured and canned foods which are intended to last for years-often many years.. for example, proccuito is cured in salt for about a month or more after slaughter and
then air dried for a year or 2 and then packaged for sale-all without ever seeing either cooking or refrigeration. they last for years even decades, but you'll never see that on the expiration label.
while dating on some foods surely makes sense, with cured and otherwise preserved foods i suspect it is more about laws written by big food producers in part to force retailers to have to buy more product rather than sell what's still in inventory.
a little common sense by the consumer needs to be exercised.

Jul 04, 2013
Ilcal in Home Cooking

best private chefs in boston?

Anthony ( tony) Ambrose. Perhaps the first "celebrity" chef in Boston and former owner of ambrosia for 15 years or so. French trained and multi baird award winner. A somewhat controversial chef, but without any doubt one of the best, if not the best chef to ever come out of this area. AND he does personal parties-at fairly reasonable prices. He gets it.

Jan 03, 2013
Ilcal in Greater Boston Area

Wild boar

i have about 25 pounds of wild boar meat-including a 10 pound bone in leg- that I marinated in milk for 2 days after the kill/hunt in order to cut down on the gaminess. It is now vacuum packed and in the freezer.
the meat is quite lean and has been fully trimmed. Given it's size and lack of fat I suppose low and slow is the way to go, but it's my first time. Any tips or recipes for preparing and/or cooking the bone in leg would be much appreciated.

Mar 28, 2012
Ilcal in Home Cooking

Wine pairing with pork belly

I forgot to add that it will be served with a salsa verde.

Jul 05, 2011
Ilcal in Wine

Wine pairing with pork belly

It will be in a rub overnight of smoked salt,pepper, and garlic, and then braised with the same plus bay leaf in a veal stock

Jul 05, 2011
Ilcal in Wine

Wine pairing with pork belly

That's reisling not frisking. Computer does my thinking.

Jul 05, 2011
Ilcal in Wine

Wine pairing with pork belly

we're having a crowd for dinner and my wife is braising pork belly. I was considering a frisking but prefer to go with a red, perhaps burgundy. I'd be interested in getting comments and suggestions.

Jul 05, 2011
Ilcal in Wine

Cooking beef ribs

i was at the super market yesterday where they were having a sale on rib eye steaks. As a by product of the
Steaks the were selling the beef ribs for .99 a pound! They were meaty and had not been trimmed at all. I picked up 5 pounds.

I want to BBQ them and was wondering if they have to be done low and slow in order to to tenderize or are they similar in texture to the rib eye and thus only need a quick high heat?

Apr 10, 2011
Ilcal in Home Cooking

Prime dry aged new York sirloin pieces-Recipes?

I dry aged a new York strip and cut it up for individual steakk. I then trimmed each individual steak of which there were 12. From each steak I trimmed out the tail which has a good piece of meat in it. I also further trimmed each steak to even them out. I now have about 1 1/2 lbs of meal from the tails and trimmings.

Mar 18, 2011
Ilcal in Home Cooking

Prime dry aged new York sirloin pieces-Recipes?

I recently dry aged a whole ny strip and cut it up for steaks. After trimming and discarding the funky stuff, I further trimmed the tails and sides. I have about a pound and a half of beautiful sirloin strip chunks. Too good to braise or stew. Any recipe ideas?

Mar 18, 2011
Ilcal in Home Cooking

Help - need lunch place suggestion south of Boston

Try "great chow" in north Quincy. 5 minutes just off 93 at neponset circle. High quality Chinese at reasonable prices.

Mar 18, 2011
Ilcal in Greater Boston Area