Halcyonwing's Profile

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Any authentic Chinese delivery near north SoMA? [San Francisco]

Just as the topic says. Sometimes I'm sick or just can't head to Chinatown. More Canto I guess but will settle for food that is not the impossibly bland/sickly sweet greasy stuff that is usually delivery food. (I'm not very acquainted with "Chinese" since I'm from overseas and am pretty sick of it) was searching the threads but no luck. (Edit - just found Brandy Ho's but other suggestions appreciated)

La Folie For Graduation Dinner For 4 [San Francisco]

Happy to report that the chef was in when we went for my graduation dinner earlier (party of 7) and it was quite delicious! There was a black cod course that I hadn't read of before that was easily (to me) the best of the night :)

Most overrated 'luxury food?

Lobster in most restaurants. The best lobster I've had has been cooked fresh in the islands, still sweet from the sea.

May 03, 2013
Halcyonwing in General Topics

Can we get more Filipino food popularized than just adobo and sisig?

http://www.examiner.com/article/tired...

Just thought I'd add this to to the discussion, as it seems to sum up my thoughts very well and introduces a side to Filipino food that few people are acquainted with this side of the Pacific. I myself have not tasted kulma but I think I will attempt to cook it now!

Can we get more Filipino food popularized than just adobo and sisig?

I don't routinely go to Daly City or the East Bay, but if there is a recommendation for a restaurant that doesn't just serve the adobo/sisig/longsilog and tapas etc. then I think I will check it out. I have relatives in Union City and spent some of my childhood there, but don't recall anywhere that fits what I was looking for.

Can we get more Filipino food popularized than just adobo and sisig?

I love reading through the recipes on Jun's blog. And yes Ilonggo food is quite good. My mother is from Iloilo and she says they've always traditionally eaten very fresh ingredients, plenty of seafood and vegetables (their family owned a rice plantation/farm and several fishing boats, and while pork and beef were part of the diet, it didn't take center stage. I'm not sure if you have had "laswa," the ubiquitous malunggay and okra dish.)

You must have some kadios, it's a once-in-while treat that can be made here (the bean appears to be known as the pigeon pea, red gram, or Congo pea and should be found in Indian markets, and there are also kamote tops available locally. About the only ingredient missing would be the "batuan" or sour seeds;not sure what could replace them. I'll ask for the family recipe sometime and post it if you like.

(Also, saw your post about Fil-Chinese food. I miss it quite a bit as well!)

Best green curry in SF? (accessible from around northern SoMA)

Looks perfect, thanks!

House of Silvanas (Filipino bakery w/ Silvanas), Daly City w/ pics

Awesome. I used to order an entire box of these back home and eat them all myself. It's a miracle I didn't get fat.

What to Buy at Costco?

Their Kirkland Signature Ito En Matcha is possibly the cheapest decent bagged green tea you can possibly get.

Nutiva Coconut Oil is available here at good prices.

Madhava Coconut Sugar is delicious, organic and has a more delicate flavor than brown IMO. http://www.madhavasweeteners.com/coco...

Black rice.

Himalayan pink sea salt in large bottles, fairly affordable to refill your grinders.

May 02, 2013
Halcyonwing in Chains

Best green curry in SF? (accessible from around northern SoMA)

I've been ordering green curry from Thai Spice and have been content with what I've had (som tam and green curry are my standard orders). I've also eaten at Lers Ros for the larb. I was recently very disappointed to discover that Thai Spice had changed their recipe for green curry to something inedible (there was a thick layer of oil on top and it was incredibly salty - I can tolerate my sodium but I could not eat anything that was in the curry). Plus the veggies I liked had disappeared, leaving only zucchini Their original recipe was decent and my go-to for dinners on busy nights. They were good enough sports to replace my order with a red curry (least that was not changed) when I called.

I'd like for some affordable recommendations for good green curry. I prefer authentic Thai heat so any "fusion" Thai I will have to pass on. Thank you!

La Folie For Graduation Dinner For 4 [San Francisco]

Thank you all.

I will be making a reservation at La Folie, my gratitude for all the helpful comments. Looking forward to it!

La Folie For Graduation Dinner For 4 [San Francisco]

Thanks for the input!

La Folie For Graduation Dinner For 4 [San Francisco]

Thanks, have loved Chapeau, and was considering it for one of the dinners to have with my parents while they're visiting - it's definitely one of our favorites. What worried me the last time was the crowding/noise level and I wanted my parents to be able to relax in a quieter setting for the celebratory dinner, if you have suggestions I'd love to hear them.

La Folie For Graduation Dinner For 4 [San Francisco]

We were considering La Folie as one of our choices for graduation dinner. I'm relatively new to SF and have never been, and would like to ask how it rates in terms of flavor (I lean more to heavier use of herbs and spices and French that doesn't shirk flavor). I read a comment on Yelp disparaging it in comparison to the city's other authentic French restaurants, and hoped someone here could shed some light on that for me. Thanks!

Trader Joe's Yay/Nay Thread - April 2013 [OLD]

Yay to: their eggplant and roasted red pepper garlic spreads.
Caramel and Hawaiian black sea salt 72% dark chocolate bar is yum. Also their cheap chocolates
Tomato and roasted red pepper soup (the full sodium one)
Chicken apple sausage
Greek yogurts
Kefir
Peach salsa
Bagged arugula/kale

May 01, 2013
Halcyonwing in Chains

Can we get more Filipino food popularized than just adobo and sisig?

I also like to show this link, which showcases only native cuisine from my mother's province -- just to give an example of how varied and flavorful Filipino food can be even within just one region. While the plating here is modern the recipes are authentic (with the exception of the salmon perhaps).

http://www.jenniepperson.com/food/diw...

Can we get more Filipino food popularized than just adobo and sisig?

Tinapa na bangus, with chili vinegar. And of course a mango and suman, with tsokolate.

Can we get more Filipino food popularized than just adobo and sisig?

Regarding festivals, the tendency is to feed as many people with as much food as you can, so organizers tend to go for easy, quick meals. Not the healthiest of options. I'd say the equivalent is serving spaghetti and hotdogs at a children's party. Kind of like that :)

Though at family gatherings, and special occasions like weddings, more mature/adult people's birthdays, better delicacies are served since it's a private and special gathering. My mom likes to cook huge batches of pancit molo (dumpling soup, derived from the Chinese, very delicate and light and flavored with green onion and cilantro) and tilapia wrapped in leaves and with coconut milk.

I don't know much about Daly City, sorry.

Food aversion - ALL in our heads?

Perception can be influenced by appearance, smell, texture, or simply reading about the food and finding something unpalatable in its origin or manner of manufacture. Interestingly, the cilantro like/dislike appears to have a genetic basis.

http://www.nytimes.com/2010/04/14/din...

Apr 30, 2013
Halcyonwing in General Topics

Can we get more Filipino food popularized than just adobo and sisig?

It really is a shame, since we have such a rich cultural heritage that is reflected in our cuisine. Lots of Malay, Chinese and Indian flavors that immigrants and settlers localized/adopted to fit local ingredients and merged with our indigenous food. Certainly not just summed up by adobo, sisig, siopao, lechon, lumpia and pancit. :) I would equate the adobo thing to having American cuisine constantly represented by meatloaf. (I guess I never did like your regular adobo, but I miss humba with banana blossoms, star anise, peppercorns, palm sugar, vinegar, soy and black beans/tausi...mm)

Can we get more Filipino food popularized than just adobo and sisig?

When I'm here I crave things like chicken afritada (without the hotdogs), Fil-Chinese fish and tausi, ginataang dalag, tilapia in mustasa and gata, sinigang sa miso, sinanglay, KBL (kadyos baboy langka), ginataang munggo with kangkong/ginisang munggo, chicken binakol, etc. I know a lot of it is due to lack of ingredients, but I'd like to see more true diversity. We have so many diverse flavors in our cuisine (plus many regional variations per province) but all I've seen being commonly promoted is adobo and beerhouse food...which is a shame since when I introduce non-Filipinos to this other food, they usually like the flavors quite a bit. There is a great deal of coconut milk, use of chili (but less so than our Southeast Asian neighbors), banana blossom, bamboo shoots/SE Asian vegetables, succulent seafood, that I believe would win the cuisine more fans if only it were available.

Restaurant recommendations for veg-heavy, less-greasy Filipino favorites would be welcome.

Is Filipino food embarassing?

If more genuine dishes from the provinces were cooked in the United States instead of boring reinventions of sisig, adobo and pancit, people would be more sold on the cuisine.

http://www.jenniepperson.com/food/diw...

By the way, I refuse to touch adobo as part of my boycott of it in favor of more complex native food. Except for adobong gizzard, but that's just because it's gizzard, not because of the way it's cooked.

Jun 26, 2012
Halcyonwing in Greater Seattle

New 'Menu Items That Need to Be Retired", 2012 edition...

Bacon everything is so overdone. Yet it won't die, because of the whole geeking over "bacon is god" mentality that everyone sees fit to perpetuate. Why??? It's just a strip of fatty pork. Give me some salmon or beef liver over bacon any day.

Feb 28, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

Agreed. I love arugula.

Feb 25, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

I agree. Lamb is also the best red meat in my opinion. Not sure why it's considered a trend, but I've always had lamb in restaurants/hotels since I was a child.

Feb 22, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

"Artisanal interpretations of junk/fast food" served as cutting-edge restaurant fare. I've had enough of various burgers, fries, buffalo wings and the like made of local organic ingredients. I don't care if they are. Some of them are solid entrees, but far from inventive, delicious - or healthy (for people who seem to think they are eating better).

Feb 22, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

I don't feel it should be retired, but what's the deal with every single restaurant in the Bay Area serving chocolate pot de creme for dessert?

Feb 22, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

Will second that salmon is a classic. I can't get enough of it - grilled, sashimi, tartare, carpaccio'ed, gravlax - yummy stuff. What I can't stand are restaurants that serve it all dried up and overcooked with a sauce slathered on to hide how terribly they've cooked it.

Feb 21, 2012
Halcyonwing in General Topics

New 'Menu Items That Need to Be Retired", 2012 edition...

Never really saw the appeal in tapas (apart from the ones in Barcelona, yes) myself.

Feb 21, 2012
Halcyonwing in General Topics

What menu items need to be retired?

I'd often wondered how the taste of African tilapia was. I remember reading that the Egyptians were said to have been the first to culture them in ponds. The bad thing about their introduction to some of the Asian countries is that they've had a negative impact on the ecosystem.

Feb 21, 2012
Halcyonwing in General Topics