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alwayshungrygal's Profile

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Do you eat/serve salad on a plate or in a bowl?

For myself, I use the soup bowl that's part of my dinner set and do prefer it that way when it's part of the meal, not my main entree. For guests, I always do buffets but generally don't put out extra plates and now I'm thinking I probably should.

Teavana: Shall we Shatter the widely held but false belief

So the produce, meat, dairy and seafood aisles are frauds? What about the health aisle? Cleaning products aisle? In what specific ways are these areas frauds?

I'm just looking for clarification, if you don't mind.

Jan 29, 2015
alwayshungrygal in Chains

Too much hassle to bother with foods

Freeze separate portions of the bird and you've got easy left-overs for as long as it takes to get thru it. I'm using up leftover turkey from Tgiving on top of green salads as an alternative to cooked chicken.

anonymous food critics

Point taken, but having been to Kokkhari where they have individual rooms (which he pointed out in the review) it would seem that (depending on the time of service) they can't reassign all the tables, could they? I don't remember exactly what he said but he made it seem that tho they recognized him, the adjoining tables weren't affected. Maybe it was just his (mis)perspective. Just giving the restaurant the benefit of the doubt. Maybe unjustified...

anonymous food critics

He wrote an update that's in today's 96 Hour section - it's back to 3 stars and a very positive review. He also said he was recognized (they switched servers, got someone presumably more experienced) but observed that other tables were getting the regular portion sizes etc.

I miss old school Chinese restaurants.

Ah, but they don't have the extensive menu the OP wants, or table service.

Too much Zucchini - help

Slice zucchini in 1/2 lengthwise, then slice across. Saute them in olive oil with some chopped garlic, sliced red bell pepper and red onion til just about tender and browned on both sides. Season with Italian seasoning--oregano, parsley and a bit of salt & pepper. Add some cherry tomatoes and cook til the tomatoes are hot but not yet bursting, then add some feta cheese and cook til the cheese is just about melted. I love the way the cherry tomatoes pop in my mouth when they're hot.

Jan 21, 2015
alwayshungrygal in Home Cooking

Moldy pasta sauce, help

I use ice cube trays to portion out extra sauce. Once solid, I pop them out of the trays and into zip lock bags. Squeeze the air out, back into the freezer they go and then I defrost cubes as needed.

Slanted Door dilemma [San Francisco]

Great advice, thanks for the response.

Slanted Door dilemma [San Francisco]

I wish that were an option (tho I am trying to be on a diet). I'll be very hungry by that time and I'm allergic to alcohol...major bummer. I break out in hives. So, I HAVE to eat.

Thanks anyway!

Slanted Door dilemma [San Francisco]

Thanks, really. I've gotten flamed so many times on these boards when I was being completely honest that it's tricky for me to read between the lines.

Slanted Door dilemma [San Francisco]

Thanks. I really don't want to ask the client to go somewhere else as last time she was here, we went to my suggestion (and had a great meal). I really want this to be about her, and she has her own (very serious) dietary issues.

Thanks for your response.

Slanted Door dilemma [San Francisco]

I'm always hungry for several reasons, none of which have to do with ingredients, unfortunately! I don't consider myself constrained, I just don't like spice or those flavors (and others I didn't list). I can find good food anytime.

I'm in the catering business so I literally spend my entire work week thinking about food. We always have food in the office, there's employee meals for event days and of course client tastings. Coming back to work after a vacation is deadly on my waistline.

Thanks for your response.

Cooking Resolutions

I mix flax meal (ground up seeds) and chia seeds and keep it in a small shaker/spice bottle in the fridge. It goes on my toast and yogurt every morning. Lots of protein and helps with digestion too--I swear by it.

Slanted Door dilemma [San Francisco]

OK, I guess I need to go a bit further, and list the ingredients I don't like either (list culled from the menu)

taro root
mint (hate it)
hoisin sauce
chili
ginger (not a fan)
most anything pickled
fennel (hate it)
fish sauce (really hate it)
thai chile
jalapeno (just thinking about it hurts my taste buds)
chili paste

So, there's something in just about every dish. Not knowing how prevalent the ingredient flavors the dish, I would have to ask the server about every single dish. I suppose I could try a noodle bowl but it might be easier to just get "sauce on the side" if it's possible. I wouldn't dare ask the chef to tone anything down and as I said, don't want to make an issue of it.

I'll take 51rich's suggestion and call the restaurant during the week between services and see what suggestions they can come up with. I'll look at the shaking beef and lamb again, as well as the salads.

Thanks everyone!

Slanted Door dilemma [San Francisco]

Oy vey, do I have a quandary. I'm going out to lunch next week with a client who wants to go to the Slanted Door, and I really, really can't handle spicy food. I looked at the menu and will have an issue with just about everything listed. So my question is, what can I safely order with "sauce on the side" or is there anything else relatively not spicy? I'll try very hard not to make an issue of it or make a scene but I don't want to leave hungry either.

Any ideas? I wouldn't dare ask to go somewhere else as we should go where she wants to (tho I know she wouldn't object to a change). Any other client, I'd beg off the lunch date. Thanks!

What products at Trader Joes to avoid?

That's a good question but I would "assume" that the clams were quickly flash frozen when harvested. They weren't then cooked in the TJ plant so technically still raw. As I said, some did open so reasonable to assume the rest would.

Jan 09, 2015
alwayshungrygal in Chains

What products at Trader Joes to avoid?

I hadn't had a "fail" with TJ's til last week. I bought their package of steamed clams (from the frozen section) a few months ago and forgot about it. I cooked it per the directions (on the stovetop with added water, 8-10 minutes) and less than 1/2 of the clams were open by that time. I added more water and kept cooking it, again and again with more water, and finally gave up after about 20 minutes total cooking time. I returned it to the store a few days later and was promptly refunded. The clerk even admitted I shouldn't have eaten the unopened clams. The ones that did open were tasty but I still won't buy that product again.

Jan 07, 2015
alwayshungrygal in Chains

What can I do with Chocolate Balsamic Vinegar?

I too have chocolate balsamic vinegar and have used it for desserts only so far. I bought it from Pappardelle Pasta (I also love their pasta). I cooked their chocolate pasta, mixed it with melted vanilla bean ice cream, and served it with Grand Marnier marinated/sliced strawberries, whipped cream and the choc vinegar. My guest of honor loves pasta so this was a special surprise. I'm going to try some of the suggestions below next time I have a chance.

http://www.pappardellespasta.com

Jan 07, 2015
alwayshungrygal in Home Cooking

Wedding Family Style Meal Ideas

Working for a catering company, I hate it when a client wants to do family style. Too many large vessels on the table. Try and visualize the table setting with your centerpiece, glassware, bread and butter plates etc etc, then add the serving vessels needed for each item. And, find out the table size; 72" diameter which seats 10 pp comfortably, a smaller table (66" or 60") less spacious.

Then there is the complete lack of portion control as opposed to complete portion control (in a seated meal). Please talk to your caterer about the portion size per person. Proteins for a dinner service are typically 6-8 ounces per person, and my guess is that there won't be enough if it is truly self-serve.

Good luck!

Jewish Christmas

I'm Jewish, was born and raised in Brooklyn in the sixties and never went out for Chinese, nor did any of my Jewish friends. Moved to LA in '77, to the Bay Area in '84, and still don't have any Jewish friends here that go out for Chinese on Christmas. Glad you said "many many" instead of generalizing with "everyone." :)

I do however have a FB Jewish friend on the East Coast (also from Brooklyn, I think) who goes out for Chinese, tho I don't know when that started. It could have been the neighborhood you lived in....

1st time cooking a leg of lamb--tips?

Thanks for the leftover suggestions. I did stud it with garlic (above in the thread)and it was subtle, not overpowering. I think the next time I stud it with alot of garlic, (I used about 5 cloves), I'll put more in. i didn't keep the mirepoix as there was a lot of blood in it (some congealed by the time I sliced the lamb) and not very appealing. So, no gravy. I sliced up some thin pieces for my son to make a sandwich this weekend.

As I said in the original post, I usually cook a rack or chops, so there is never any leftovers. Maybe I'll do a search for "leftover lamb recipes" and see what I come up with. I just remembered I have some leftover pasta from another dinner this week so that's at least one meal, to start.

Thanks again!

Dec 25, 2014
alwayshungrygal in Home Cooking

1st time cooking a leg of lamb--tips?

Result: I cooked the lamb on a bed of sauteed onions, carrots and celery. Salt, pepper and rosemary on the lamb, then into the oven at 325 for about 1 hour and 20 minutes; pulled it and it was at 135-140 depending on where I poked it with the thermometer. I let it rest (tented with foil) while I got the rest of dinner together (that took about an hour) and then sliced it. It was just about perfect! I don't really like it too rare (no blood!), a bit closer to medium and can't believe how easy it was. Now to deal with the leftovers...I guess I'll cut it into a few pieces and freeze some. Maybe toss with some pasta later on. In the meantime, I've got leftovers for a few meals this week.

Next time I will definitely try the Epicurious recipe (using anchovy paste). Thanks again for all the advice!

Dec 25, 2014
alwayshungrygal in Home Cooking

1st time cooking a leg of lamb--tips?

Oy vey what to do now. I already put the garlic slivers into the lamb...last night. I will save the anchovy test for the next time (and that won't be soon, as I so rarely cook a large hunk of meat) and proceed with another recipe I have.

Thanks, everyone for all the tips. I'll report back later tonight.

Happy Holidays!

Dec 25, 2014
alwayshungrygal in Home Cooking

1st time cooking a leg of lamb--tips?

I saw these posts and tho they say the lamb doesn't taste fishy, I was still a bit reluctant as I hate anchovies. Maybe I could add a bit of anchovy paste to an herb/breadcrumb rub? I would add a bit at a time to the rub and see how much I like before spreading on the meat. I've got alot of breadcrumbs left over from making croutons etc so would like to use them up.

Thanks for reposting the thread!

Dec 25, 2014
alwayshungrygal in Home Cooking

1st time cooking a leg of lamb--tips?

Thanks for all the tips and advice. I took the netting off (thin twine!) and trimmed alot of the "silver skin" off, then studded it with slivers of garlic. So far, so good. Now I have to figure out what to marinate it with using what herbs I have on hand. I've got some fresh parsley, dried oregano, thyme and I think rosemary too. I have Parmesan cheese and whole wheat bread that I can use to make bread crumbs. I still haven't decided on the roasting method--low and slow or blast it to start, then lower the temp.

Here's a new question--some of my recipes call for a v rack. Any thoughts on that--use it or not?

Thanks again, please keep the tips and advice coming. I'm not out of the woods yet!

Dec 24, 2014
alwayshungrygal in Home Cooking

1st time cooking a leg of lamb--tips?

I usually buy lamb chops or a rack of lamb, but saw a boneless leg of lamb in TJ's so thought I'd try it. My son loves lamb but hates dealing with bones. Looking at some recipes I've collected over the years (and would like to try), some don't specify if the lamb is bone in or not. Should I assume the recipe calls for a bone-in leg, and (how) should I just the cooking time? Also, in reading some previous posts here, some people advocate a low roasting method. but the packaging instructions read like this:

"Preheat the oven to 450 degrees, roast the lamb for 30 minutes, then turn down the temp to 350. Roast till the pop up timer activates. Cook til internal temp reaches 155 degrees for medium. Remove netting and slice."

So my other questions are--

Can I marinate the meat/stud with garlic with the netting on?
Should I use the slow roasting method rather than the package instructions?
Does it matter what kind of pan I use (metal or glass)?

Any other thoughts or tips? I rarely cook large hunks of meat so I really am a newbie to this type of cooking.

Many thanks!

Dec 24, 2014
alwayshungrygal in Home Cooking

San Mateo Christmas Eve?

My number one choice for downtown San Mateo is Osteria Coppa. Looks like they're open Christmas Eve but not knowing the size of your group, I don't know if they'll have a table (but probably will). They are known for farm-to-table, seasonal food. Try the kale Caesar salad. If you can't get in there, just take a chance and walk B Street, there's bound to be quite a few places open. The last time I counted, there were over 20 restaurants of all cuisines in 3 block stretch.

Reluctance to buy online?

I am with you. I ordered something online, it was delivered by UPS and left at my front door. I never saw the package, assume it was stolen. Notified the customer service dept and they recommend leaving a note for the driver. Yeah, that's a great idea-letting my neighbors know another package is coming. I just ordered something from Amazon but only b/c it was on the link my son gave me for a gift idea. Most times I have things sent to my office, but one time the shipper screwed up, held the package at the local Fed-Ex office and I didn't ask for that option. The package was sent back and I had to have it resent.

I'm one of those dinosaurs that prefers to touch/feel the merchandise, kick the tires etc. There are only a few things I think of beforehand or can't find locally that I'll order online. And I don't get stressed out if I can't find something nearby. I am close by to so many brick/mortar places that (for now, at least) I prefer to shop local. And I'm a major discount shopper, buying almost all of my clothes at Marshall's, TJMaxx, Nordstrom Rack etc. Going to the farmer's market is my Saturday morning ritual.

I suppose eventually I'll have to change as stores close but for now, I'll stay local.

Need easy showstopper dessert

I created this trifle a few years ago. I made a chocolate chip pound cake, chocolate mousse, and layered it with fresh sliced strawberries (marinated in Grand Marnier, sugar, orange & lemon juices and orange zest), whipped cream and chocolate shavings. You could do it in your trifle bowl or individual glasses as others suggested. It's not exactly seasonal but oh so good.

Dec 17, 2014
alwayshungrygal in Home Cooking