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Wonderful --- a Hunan restaurant in Millbrae

they don't add MSG to any of their dishes, but they use a lot of pickled, preserved, and cured items which contain a lot of sodium (and probably have naturally formed glutamates, similar to tomatoes or Parmesan cheese, that make them tasty)

about 4 hours ago
hyperbowler in San Francisco Bay Area

Best Sandwich in Berkeley?

Good luck!

Things to try: various sandwiches at Gregoire, a panini from PIQ, a doner kebab on fresh pita from Turkish Kitchen (maybe not a "standard sandwich" in your terms), the Goodfella from Star Meats.

Yelper Dan, Has Been a Bad, Bad, Bad, Bad Boy....Local Chinese Restaurant Calls Out Dishonest Yelper With Surveillance Footage

Yelp's policies feed the creation of embellished "I've been wronged stories" such as Dan's, and cast a shadow on the many good reviewers on that site.

I've flagged a few local reviews when the reviewer writes that they didn't bother to taste the food, and each time yelp tells me their review, and rating, is acceptable as is. There was one case where a couple showed up to a hole-in-the-wall on its opening day, left after a non-English speaking employee didn't communicate with them, and then they both left 1-star reviews.

The restaurant's food is good:
http://chowhound.chow.com/topics/984711

Wonderful --- a Hunan restaurant in Millbrae

Speaking of which ...

A yelper recently gave Wonderful a 1-star review for refusing to seat him and the owner produced security video, allegedly showing the reviewer not even interacting with the staff:

http://sf.eater.com/2015/3/24/8285033...

Wonderful --- a Hunan restaurant in Millbrae

Looks like their menu is finally online:
https://wonderful.restaurant/menu/

Has anyone used this mole base?

I was hoping someone else might chime in – – I liked it, but I don't have that much experience with mole and the only ones I've bought in the past have been pretty gross (for example, the house made one at Canyon market in Glen Park)

The flavors were even, with nothing overpowering, and I understand that is the mark of a good mole. The sesame flavor came through once I read the ingredients. There is a faint smell of cinnamon. The flavors didn't have the vibrancy of freshly ground spices in a curry. The heat builds as you eat it. It costs $4.50, which is about 1/3 the price of a red mole paste they sell at La Palma (anyone try that?).

In a few weeks, I can let you know how the remainder of the package works with boxed broth and a Costco chicken.

Has anyone used this mole base?

They sell this at Casa Lucas in the Mission.

Half a container of mole boiled with ~2 cups of broth was plenty for the meat of a 5 lb. chicken (I had poached the chicken in 8 cups of water, defatted the resulting broth, shredded the chicken, and added 2 cups of broth to the mole base).

Beans n' Bites: Bolivian & Chinese in Palo Alto

Thanks for the tip. A woman on the phone said Nuri's hours are 5am-3pm, so I might stop in for breakfast sometime.

Beans n' Bites: Bolivian & Chinese in Palo Alto

My second visit was a success.

The dan dan sandwich was giant and as well constructed as you can hope for in an Asian Sloppy Joe. The ground meat doesn't have the Sichuan peppercorn and/or sesame paste typical of dan dan noodles, but it's got lots of flavor and some heat. The cucumber and pickled vegetables balanced out the oilyness of the sandwich and the solid parts of the sandwich suffered no drippage from the dutch crunch roll. It's pretty messy, but tasty.

I loved the chicken saltena--- very meaty. The crust, which tasted like it contained lard, stayed crisp despite the flood of juices on the inside. It's the xiao long bao of empanadas.

The cuñape was excellent--- it's a yuca-based puffy cheese bread, similar to Brazilian pao de quejo or a wheat based gougères. The cheese was a little sharp, the outside had a soft crunch, and the center had a cheesy-mochi-starchy tug. It was freshly baked, and lacked the toughness of the frozen pao de quejo sold at Mercado Brasil in the Mission (and as appetizers at restaurants). It also wasn't overly airy like the giant pao de quejo at Cafe Di Casa in South SF.

Can anyone confirm the difference between Brazilian pao de quejo and Bolivian cuñape (aka Paraguayan chipa)? Both contain yuca flour, cheese, egg, fat, milk, and salt. Recipes are all over the place in terms of proportions, but pao de quejo seems to have more milk than fat and the liquid ingredients are sometimes boiled first. Cuñape/chipa, according to various online sources and the cookbook Flavors of Paraguay, has more fat than milk and the liquid does not get heated.

ISO malantou aka aster indicus

Do any markets sell this?

Tong ho (chrysanthemum) is available at a few markets and will serve as a substitute if I can't find it.

Bund Shanghai restaurant [San Francisco]

Are they more popular at dinner time? In the 4-5 times I've been there around lunch time, they've not been more than half full. I wonder to what extent they're missing out on tourist traffic by not having a catchier name, better photos on the exterior, and no photos on their menu in the interior. The photos, and/or good online marketing, seems to work well for the Sichuan places.

BTW, it looks like their full menu is online and is available for delivery:
https://www.grubhub.com/sf/bund-shang...

Shorty Goldstein's FiDi Jewish Deli,SF opened 3/5/13 - any reports?

Just before 11am, the line was 5-10 people long, but there was no line closer to 10am. That's the trick, even for Roli Roti-- eat lunch at 10am and you won't have to wait in line.

Also in that area, near Blue Bottle and Roli Roti, were Knead Pastisserie (plenty of pomme d'amours left) and Namu Noodles, which are pop-ups till the end of April. Marla Baker isn't listed on CUESA's website as a regular, but they had a set up too.

Bund Shanghai restaurant [San Francisco]

Cifantuan (糍飯糰) : these aren't on the menu, but I spotted them on someone else's table on a Saturday morning. It's a cylinder of glutinous rice wrapped around a Chinese doughnut stick (you tiao), pork floss, and preserved vegetables (zha cai, I think). Good ratio of ingredients and tasty. I'd have asked about other off-menu items, but I couldn't keep a straight face after the server saved me from swallowing the Saran Wrap that held the Cifantuan so tightly together #NotYuba #TooEmbarrassedToEatThereAgain

Dong Po Pork : you need to pre-order the large sized Dong Po Pork, but for $5.50, you can get an individual portion and that comes with a fork and steak knife. The last time I got this, maybe 2 years ago, it was tough and inedible. This time, the layers of pork were custardy, barely needing the knife, and the seasonings were subtle and a bit sweet. They get an A for texture, but I prefer pork belly with more intense seasonings--- YMMV.

Eight treasure noodles : very good. Chewy noodles, a small amount of spicy sauce on the bottom of the bowl, and a variety of stir fried toppings (pork, pressed tofu, yam or carrot?).

Chicken feather vegetable is listed as "Bok choy spouts with bean curd." It's common on peninsula Shanghainese restaurants, but I can't recall having seen it in SF before.

I've attached photos of their full menu to this post--- their takeout menu only has a sampling of what's on the full menu.

Lunch at Big Sur Roadhouse

I had planned to eat there two weeks ago, but noticed the lack of New Orleans dishes online before driving over. Housemade bagels aside, the new lunch menu didn't sound tremendously exciting, so we instead went for some rockin Oaxacan food in Seaside: http://chowhound.chow.com/topics/1008...

Here's some info on the chef change:
http://www.montereycountyweekly.com/b...

Any recent experiences there?

Mar 21, 2015
hyperbowler in California

Gelato di Bufala Dairy and Creamery [Petaluma, Sonoma County]

Yup, they have a few flavors at Market Hall in Rockridge!

Shorty Goldstein's FiDi Jewish Deli,SF opened 3/5/13 - any reports?

Shorty goldstein is now at the Saturday morning ferry building farmers market. They give away samples of the pastrami and corned beef

3 nights in Big Sur

I couldn't agree more with RhonelyInsaneDiego about Sierra Mar. Sierra Mar outclassed Ventana Inn in every respect, from bread to pasta to meat to dessert, and was well worth the extra $50 in price. Request a table by a window (there are also terraces that people walk out on during the sunset).

Mar 21, 2015
hyperbowler in California

Saturday night (price conscious) Mission suggestions [San Francisco]

The drawback of La Santaneca is that they don't take reservations. I can't remember going at 5:15, but the typical wait between 6 and 8 is 30 minutes, and the combination of large families and other patrons make that number unpredictable.

Each time I go, I get the cheese pupusa, a sides of plantains, a banana shake (or is it a liquado?), and at least one random dish. I've not hit upon a random dish that outranks and all-out pupusa fest, but I like the pacaya (here's a description of another restaurant's pacaya http://chowhound.chow.com/topics/4982... ).
They also have rice flour pupusas, which some people like more than the regular ones.

Good "cheap"/ inexpensive eats in the Monterey area.

I've had two good lunches at La Tortuga Torteria in Seaside, right outside Monterey.

A mole dish was very good, but my favorite thing was the tlayuda. Great carnitas and the distribution of string cheese, which I believe was put on per our request, was good and even.

The first torta we had was excellent, but I've forgotten what filling we got. I didn't care for the holandesa, a milanesa with a cheese sauce.

1257 Fremont Blvd
Seaside, CA 93955
(831) 394-8320

Saturday night (price conscious) Mission suggestions [San Francisco]

Was the bad experience there before or after the 2012 ownership change? What did you have there?

I had a lukewarm experience at Roosevelt recently-- good masa, which they outsource from La Palma, but nothing else about the meal or the tamales was memorable.

http://chowhound.chow.com/topics/9904...

Saturday night (price conscious) Mission suggestions [San Francisco]

Can you eat at Dosa and stick within budget?

At Udupi, I usually get the thali plate and share a dosa with someone.

Saturday night (price conscious) Mission suggestions [San Francisco]

Do you have any constraints in terms of loudness levels, communal tables, or really tall chairs? What's the cross street of the performance you're going to?
Udupi palace or gajalee spring to mind

Michael Bauer on Chinese Food

Michael Bauer on Chinese Food

In an article about the top 10 places to take tourists, Bauer cites Z & Y as his Chinatown pick. I can find no online record of him ever having dined there, so maybe we can expect to see his long overdue review.

http://insidescoopsf.sfgate.com/blog/...

Heh, he mentions that Obama stopped into Z & Y, but as far as the Chronicle or anyone else has reported, Obama got takeout from Great Eastern next door, and only shook hands in front of Z & Y. Z & Y was smart to milk that photo ... http://insidescoopsf.sfgate.com/blog/...

Yahoo Says Best Chinese "Restaurant" In California is Something Called The Chairman Truck

Right, and the traditional and good restaurants get dinged by less aware customers for not having a good version of General's chicken and by knowledgeable customers for not 100% living up to what's available in Asia.

I would guess that food trucks get rated better on average than brick and mortars--- a narrow menu weeds out crappier items, and people, especially at an Off the Grid event with lots of options and 30 minute waits, are more likely to purchase food from a place whose style matches what they like.

Yahoo Says Best Chinese "Restaurant" In California is Something Called The Chairman Truck

They changed their name from "Chairman Bao" to "The Chairman" after getting sued by a place in NY.

The menu contains a few baos, most with fusiony elements, and a single type of wonton chips. Others on the board have bad better luck with their baos than I have, but I really dig their deep fried wontons chips-- the concept brings me back to NY, and the dry seasonings add Japanese flavors.

I saw a brick and mortar on Larkin a few weeks ago, but I can find no info online about whether or not it is, or will ever, open (670 Larkin, with an expanded menu, according to this article from last April: http://sf.eater.com/2014/4/11/6242791... )

http://www.thechairmantruck.com/

Help me brainstorm options for dinner in SF?

Tuba is a good idea-- I like the eggplant on their appetizer plate and the lentil soup

Bay Area Burmese Restaurant Roundup 2.0

#38

Yangon Burmese & Chinese Cuisine
1136 Broadway Burlingame, CA 94010
(650) 348-8848

http://www.yangon-restaurant.com/

BTW, a few months back y*lp changed how it lists new businesses. These two links would give you access to all the new Bay Area Burmese restaurants noted by y*lpers (proceed with caution). These two links are the same request, just with the search boundaries moved:

http://www.yelp.com/search?find_desc=...

http://www.yelp.com/search?find_desc=...

Identify this vegetable

Bump.

A choy I spotted at a market this past weekend had bigger leaves and a smaller stem than celtuse-- but still a bigger stem than I've seen for A Choy anytime in the past. I wish I'd taken a picture or bought some... is one plant a derivative of the other?

This article says they're the same, but I'm skeptical:
http://www.seriouseats.com/2014/05/as...

Some A choy background: http://chowhound.chow.com/topics/2520...

Mar 17, 2015
hyperbowler in General Topics

Boiling Point - So-Cal hot pot chain hits Fremont

Hot pot and macaron ice cream sandwiches ... how's the food?

https://www.facebook.com/pages/Boilin...

Menu:
http://bpgroupusa.com/menu/BP_TOGO_NC...

46807 Warm Spring Blvd
Fremont, California
(510) 498-8896