alwayshungrygal's Profile

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kosher food to order in San Fransisco

Oakland Kosher will definitely deliver and they do charge per delivery. Their website lists all their options so my suggestion is for your son to order a few meals at a time and freeze what he doesn't eat right away. They are a bit expensive and not exactly trendy, well, not trendy at all but solid kosher-soul food if you know what I mean. If you order complete meals (i.e. entree, salad, dessert, roll/margarine), everything comes individually Saran wrapped within a sealed box.

I will tell you that I had their matzo ball soup a few years ago and it was so good, it literally brought tears to my eyes. The rest of their food, I can't recommend as highly, but I haven't eaten that much of it. Then again, I had a piece of their chocolate cake recently and it was pretty good.

5 Guys does SUCK

I definitely will but after the opening rush dies out. I have a funny feeling that it won't last, as it is in a small shopping center that altho in the "center" of town, it's a suburb of a suburb, and the total population is about 30,000. And as I posted, lots of other options very close by. Other chains (Peets Coffee, Baja Fresh, Freebird, Boston Market) have died in other locations around town, for one reason or another.

Apr 24, 2015
alwayshungrygal in Chains

5 Guys does SUCK

5 Guys is opening literally a 5 minute walk from my home. I've managed to avoid the few locations I've been near, but I guess I will have to try them at least once. Opening near me bring the total count of burger places within a 10 minute drive of my home to about 8 or so, not including casual restaurants that have burgers on the menu.

Red Robin
Micky D
Carl's Junior
Burger King
The Counter
and a few local/non chain ones....

Apr 23, 2015
alwayshungrygal in Chains

Cheesecake factory

Factory production of their cheesecake ensures that all the product is made exactly as per the recipe. And, I'd bet that their kitchens don't have enough space (ovens etc) to product the amount and variety of cheesecakes on their menu. Since their menu is so expansive, catering to just about every segment of cuisine/meal time possible, they'd have to do the cheesecake in a kitchen devoted just to that item. Everything else is made to order.

This is not a defense of their business model, but working for a catering company that does huge numbers at one time, I definitely understand it.

Apr 23, 2015
alwayshungrygal in Chains

bbq menu

Given that we don't know the ethnic or religious make-up of the invitees, I would avoid pork and go with chicken. Being a fairly non-observant Jew, I love pulled pork but wouldn't suggest it without knowing the group.

Do you love the concept of organic peanut butter but just hate the mess?

+1, many times over. So actually +30 or so. I have to stir it alot. Last time I nuked it a bit to get the PB a bit softer (covered the top with a paper towel) and that helped. But still, a lot of stirring...

Wedding reception food/questions. Professional input welcome....

I've got a quick reply to this: if the venue has a contract with a caterer and states the caterer is the exclusive food provider for the venue, then yes, you've got a problem. If not, then you're free to source/add anything any way you want.

You should check with your local Department of Public Health or the venue and see if you need an off-premise health permit, and/or if the various caterers/food providers will provide coverage. For your own safety, you may need an insurance rider to cover the various food providers. Check with your homeowner insurance policy and see if you have coverage under it.

Market Shoppers: Get out of the quick check out line. You have too many items...

Nice reply, and while you may be (or not) a baaad boy, at least you are polite about it!

Market Shoppers: Get out of the quick check out line. You have too many items...

I haven't driven over the GG since the change and I can only imagine what tourists think when they get a bill in the email after they cross. I don't know what the signs say about the toll process there.

Market Shoppers: Get out of the quick check out line. You have too many items...

Wow, I've read just about every single post and I guess I'm just a bit more mellow than almost everyone. I can't think of a single time that I've been bothered by someone in front of me who was slow putting their items on the conveyor belt, counting their change, chatting with the cashier etc. Maybe it's just a lapse in memory right now but honestly, life is too short to stress out over these things. I've had a sea-change in my outlook over the past 4 years and am trying to have a much more positive way of living. But I also admit to getting into the express lane with items over the limit. I swear it was an accident, I'd just had dental work and was still numb from the Novocaine, and that was over 30 years ago...

BUT! I also remember seeing a TV movie about 20+ years ago based on a true story, about a sports writer whose daughter had cystic fibrosis. The scene I remember was where Craig T Nelson (he played the sports writer) is in a supermarket buying a special beverage his dying daughter wanted. He is stuck behind a chatty cashier and customer, and is waiting patiently while said daughter is dying at home.

My point is, as others pointed out, you never know what the full situation is, either with the customers behind the slow person, or the slow person her/himself. Or the cashier! I was in a Marshall's store 2 days ago, and got into a conversation with the cashier, and after I finished paying, she kept talking, and talking, and talking. There was a line behind me and she was like the AAA bunny-she just kept going.

As Rodney King said it, "why can't we all just get along?"

Market Shoppers: Get out of the quick check out line. You have too many items...

+1, in the Bay Area. I think I use a toll bridge about 5-6 times a year, at most. There aren't any toll roads anywhere I travel in CA.

Does dried pasta go bad?

I too have "old" pasta in my cupboard (bought over 5 years ago, maybe more). I opened one bag a few weeks ago, cooked it and didn't taste anything "off" about it. Maybe it's my taste buds but I say, go for it, if you don't smell anything funky when you open the bag/box. Maybe do just a small test portion first before you serve it to anyone else.

I've also got old rice that I keep thinking I should use but never do. And some other old, jarred items...you see a pattern here. G-d help me, I'm turning into my mother!

How long will eggs last in the fridge?

I just tossed a half-carton of eggs dated March 2014. When I cracked the eggs open, there wasn't any smell but the yolks were darker yellow and almost solid, definitely not beatable. I've previously kept eggs for a long time and been able to use them but this was the first time I really had to pitch them. Luckily I had bought fresh eggs the day before (I kinda had a gut feeling about it) so was able to use them.

Apr 07, 2015
alwayshungrygal in Home Cooking

Best Ways to Halve and to Store Fresh Bagels?

I always pre-slice then freeze. I find that if the cut sides are lined up against each other well enough (and even if there is some "slippage") it doesn't hurt the quality. I've been doing this for years and never experienced freezer burn ont he bagels. I also thaw the frozen bagel pre-toasting. The only bagels I freeze are "traditional NY style" bagels with the hard exterior, not the spongy nouveau perpetuate by some bagel chains.

Looking for Petit Fours in SF

Thanks for the rec on Divine Delights. Our purchasing manager also found it and we will stock it on a par basis.

Ideas for Buckwheat Groats (aka Kasha)?

"boring...dry...tasteless" sounds like a description of my (RIP) grandmother's kasha varniskas. As much as I loved her, I never loved that dish. I'm sure there were plenty of sauteed onions. NOTHING could make me like it. I hope you figure out how to make it more flavorful.

Mar 19, 2015
alwayshungrygal in Home Cooking

Non-traditional gefilte fish recipes

Quite a few years ago, Bon Appetit (I think) posted a recipe by Wolfgang Puck that was a terrine. It might be in their archives, and I might--probably don't--still have it. It looked delish but I never had the chance to make it.

Mar 19, 2015
alwayshungrygal in Home Cooking

Looking for Petit Fours in SF

Thanks for the additional info. The client ended up going with tartlets but we definitely need regular petit fours on occasions.

Dinner menu feedback, please

About 20+ years ago, the catering company I work for had standard menus where the client could choose all the elements of their meals, i.e. salad, entree, starch, vegetable, dessert. I had one client who chose:

Caesar salad (white dressing)
Chicken w/champagne sauce (white sauce)
Au gratin potatoes (white potatoes)
Creamed corn (white sauce)

and the grand finale was
Carrot Cake (need I say more)?

The chef had to put sprigs of parsley on the entree plate to get some color into the meal, which was obviously all white. Lesson learned: visualize the plate and adjust accordingly. We've since changed our menu to fully composed entree plates for banquets, but the client can still choose their starter and dessert.

Mar 18, 2015
alwayshungrygal in Home Cooking

Looking for Petit Fours in SF

I just checked the link...we used to buy from FP (all frozen, great quality) but have strictly bought fresh in the last few years.

Thanks again.

Looking for Petit Fours in SF

Thanks for the suggestions. Our regular purveyors don't do traditional petit fours so we'll check these out.

Looking for Petit Fours in SF

Does anyone know if any bakeries in SF sell traditional petit fours? I need a few dozen for a function this weekend.


Rudest grocery checker remark

"cooked to perfection..." Exactly. As many times as I've cooked hard boiled eggs, some batches aren't perfect.

Thanks for the validation on this.

Mar 05, 2015
alwayshungrygal in Not About Food

Rudest grocery checker remark

I've been called Mrs a few times lately when I had furniture and/or major appliances delivered. I've been divorced for over 25 years so I just say that Mrs Always Hungry Gal doesn't live here. If I'm in a more obnoxious/tired mood than my reply is...different, tho I still try to be polite.

Rudest grocery checker remark

I just recently started buying hard cooked eggs. I was in my local Costco a few days after Xmas stocking up on paper goods for the year and I saw the eggs in a cold case. I thought it was an easy, quick way to add protein to my daily breakfast of toast & yogurt. I've got a crazy work schedule so I don't want to deal with boiling a dozen eggs here and there (and I've tossed more than one carton of really old eggs because I never got around to using them). There are 2 eggs per packet, and I forget how many per case. Sometimes paying for convenience is truly worth it.

I bought 2 cases and am almost out...time to go to Costco again, much sooner than I usually would. Good thing it's less than 1/2 mile from my house.

Rudest grocery checker remark

There's also a chain restaurant called BJ/s Brewhouse & Restaurant. Decent food, nothing groundbreaking.

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

My mother (Brooklyn/Jewish)used to make tongue for us every once in while. It wasn't completely revolting IIRC but not my favorite dish either.

She used to make kishke too, which she called "stuffed derma." I never saw gravy served with it until I moved to LA and saw it served in some deli restaurants.

Feb 24, 2015
alwayshungrygal in Home Cooking

does silence on an rsvp mean they aren't coming ?

Thanks for the answer. It's interesting to see what is done in the other segment of catering service.

But now I'm curious as to keeping the leftovers--as that's a whole other can of worms. Whether or not the function is held at home or at an off-premise location, food sanitation comes into mind. If service is a buffet, and if the food has been out for service for more than, say 2 hours or so, I wouldn't keep anything. If hot food was kept at the required temp and cold food stored in a refrigerated unit, then yes I'd keep it. But not if left out for service.

does silence on an rsvp mean they aren't coming ?

"caterers usually pad the final count themselves by about 10%, just to leave room for dropped plates, uninvited guests, etc."

Really, that high of a percentage? That's giving food away IMHO. I can't imagine, with the narrow margins of food service, that any caterer would do this. 3% maybe, but not 10. And how does the caterer collect (or justify) $$ for the extra food? Is it in their contract?

Just curious about this for off-prem catering. The company I work for stipulates 3% over the final guarantee number but for seated meals only. I do count empty seats to see what the actual count is.

does silence on an rsvp mean they aren't coming ?

Exactly. I think she felt she had to get me stuff as I'm on the opposite coast and no family nearby. But most of it came after my son was born.

I also remembered I once had a neighbor who had several miscarriages early in her pregnancies. She was really leery of buying anything in advance. When she finally went close to her 8th month (and looked like she would actually deliver), bought everything needed PDQ.