Jbirdsall's Profile

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What Kind of Food Has Meaning?

Thank you!

Apr 12, 2014
Jbirdsall in Features

Making Matzo Ball Soup for Passover with the Wise Sons Deli Guys

Don't cry, please! It looks like perhaps you didn't chill your stock long enough to solidify all the fat: The one in our photos chilled overnight in the fridge, and you can see how white and solid the fat became. Also, don't expect the broth to be perfectly clear, like consommé: a little cloudiness is a fine thing for home-style soups.

Apr 12, 2014
Jbirdsall in Features

Making Matzo Ball Soup for Passover with the Wise Sons Deli Guys

You can simmer the matzo balls in the chicken soup, definitely: Sorry we didn't make that clear.

Apr 12, 2014
Jbirdsall in Features

What Kind of Food Has Meaning?

Apr 11, 2014
Jbirdsall in Features

Kosher Soul: Michael W. Twitty on Freedom, Diversity, and the Passover Table

Thanks!

Apr 10, 2014
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Microwaves Are Essential for Things We Don't Need Them For

Apr 03, 2014
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4505 Meats, Opening Soon on Divisadero to Blow SF's Mind

Mar 31, 2014
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Hudson Standard's Pear Shrub, My New Cocktail Crush

Mar 28, 2014
Jbirdsall in Features

When Will Chefs Be Honest About Smoking Weed?

Mar 27, 2014
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Why Alta CA Is the Zuni Café of Right Now

Yes.

Mar 27, 2014
Jbirdsall in Features

Why Alta CA Is the Zuni Café of Right Now

Not that I know. The dishes for our photo shoot seemed the same size as the ones I ordered on my two prior visits, when I was anonymous. Maybe the photos make them appear bigger to you, since they're pretty close shots?

Mar 27, 2014
Jbirdsall in Features

Good News, New York: No More Sneezing on Your Caesar

Mar 26, 2014
Jbirdsall in Features

Hey SF, You Can Taste Stylish Food from Guam

Mar 24, 2014
Jbirdsall in Features

Why Alta CA Is the Zuni Café of Right Now

I'd love to hear your thoughts on Zuni. I meant no direspect--it's a great institution that became great for the late Judy Rodgers' exceptional food, its service, bar, and setting. When I spoke with Daniel Patterson he expressed nothing but respect for Zuni, says he still goes there. Thinks it's a neighborhood bistro whose neighborhood is all of San Francisco.

Oh, and you certainly don't need my permission to refer to the restaurant as "Alta California." Go for it.

Mar 23, 2014
Jbirdsall in Features

Why Alta CA Is the Zuni Café of Right Now

Thanks!

Mar 23, 2014
Jbirdsall in Features

Jacobsen Black Licorice: My Sweet, Salty Crush

Mar 20, 2014
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We Tried Purple Donuts. How’s Your Day Going?

Definitely goes to the engineer. You ever try to get an engineer to write something tho?

Mar 20, 2014
Jbirdsall in Features

We Tried Purple Donuts. How’s Your Day Going?

Mar 19, 2014
Jbirdsall in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

Yeah, that was an unfair tease! I asked Aaron about that, and he said to add a smoked meat to the brisket at the poaching stage. In other words, take a smoked pork hock or two and add them with the vegetables and aromatics, and poach them with the beef. After the beef is cooked, you can take the meat off the hock and serve it with the corned beef, or in the cooking liquid, if you plan to serve that as a soup. You'll get a nice smoky flavor to both corned beef and broth.

Mar 16, 2014
Jbirdsall in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

Nice!

Mar 16, 2014
Jbirdsall in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

As for sous vide, I can't speak to that with any authority. I do trust the Modernist Cooking people, though—here's a link to their sous vide corned beef Reuben recipe, which calls for a minimum 1-day (maximum: 3-day) poach. Good luck!
http://www.cookingsousvide.com/info/s...

Mar 15, 2014
Jbirdsall in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

Mar 15, 2014
Jbirdsall in Features

Hapa Ramen’s Taco Pop-Up: Why San Francisco Is Still Fun

Mar 14, 2014
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Restaurant Pet Peeve: Who Had What

That's a great story!

Mar 12, 2014
Jbirdsall in Features

Restaurant Pet Peeve: Who Had What

Yeah, that must be incredibly frustrating. I always think large tables, especially where there's lots of distracted talking, must be a server's biggest nightmare. I completely endorse the mandatory gratuity that attaches to large parties.

Mar 12, 2014
Jbirdsall in Features
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Restaurant Pet Peeve: Who Had What

Yeah that's a double fail. Or a criss-cross fail.

Mar 12, 2014
Jbirdsall in Features

Restaurant Pet Peeve: Who Had What

Thanks, yeah that's a terrible risk in our culture of the celebrity chef.

Mar 12, 2014
Jbirdsall in Features

Restaurant Pet Peeve: Who Had What

Mar 12, 2014
Jbirdsall in Features

Éclairs and More in Midtown East

Thanks, I just corrected the address!

Mar 11, 2014
Jbirdsall in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

Aaron Rocchino of The Local Butcher Shop in Berkeley says customers are always welcome to stop by the shop and buy what they need from his stock. Maybe call first.

Mar 09, 2014
Jbirdsall in Features