damyth's Profile
A foodie's tour of Morgan Hill - from a native
Turns out the Gilroy location is no more. Morgan Hill location is still open.
A foodie's tour of Morgan Hill - from a native
Anyone know if El Rincon (in Morgan Hill and Gilroy) is still around? I'm traveling through the area next week, have tried calling them multiple times, but no one answers phone at either location. I'm hoping that's just because they are operating with a skeleton crew, but would like to know for sure.
Best (cost no object) American food in SF
It's not just any random "meat smell." In particular, I was referring to the smell of burning/burnt beef fat, which is literally revolting to those who are not used to it. Most Chinese eat pork, and even have their own version of BBQ. They eat beef too, but they don't have or even appreciate the notion of a steak or even hamburger.
American BBQ consists mostly of pork (baby back ribs). Beef brisket generally is cooked long enough that there isn't much fat left. At least they would find that palatable and not too far removed from their own experience.
Please recommend intimate cooking classes
Kasma is well-known and highly recommended in the Bay Area:
http://www.thaifoodandtravel.com/cooking.html
Best (cost no object) American food in SF
I completely agree. You might as well take a Hindu visitor from India to a steak house. It's an exceedingly poor idea. Even the smell of the food would probably make the visitors sick (since they've not been acculturated to that cuisine/smell), it would be overwhelming.
Unfortunately I don't have any specific recommendations for SF, but if the visitors are truly interested in "American" food, take them to a Cajun or some place that specializes in "soul food." Or even a BBQ joint (yeah, I know, SF doesn't have anything decent). Even Tex-Mex would be a better choice than a steak house.
Just remember, Chinese in general prefer variety rather than one gigantic course for a whole meal. That's one of the reasons for family style dining (and dim sum), where diners won't have to dwell on a specific course for too long.
Szechuan Era, Cupertino
I tried the dandan noodles while I was in the neighborhood for a late lunch (near 2pm). The restaurant probably was around 1/3 capacity by the time I ordered.
There are two versions, spicy and non-spicy (what's a non-spicy dish doing in a Szechuan restaurant?? :) ). I of course had the spicy version.
The sauce was pretty good, very flavorful, sufficiently salty without being overwhelming, and SPICY. I have a very high tolerance for heat, (i.e. I eat habaneros regularly). I think it's pretty clear they made no concessions. The noodles were just about to make me sweat by the time I finished.
The only real disappointment is that the noodles were overcooked. Some were on the verge of being gelatinous. It didn't help they used very thin noodles which were less tolerant of being overcooked.
I'd recommend the "regular" dishes over the noodles if you frequent this place.
Where to get Chifles Plantain chips in South Bay?
Anyone know of a grocery store in the south bay (or even all of bay area in general) that carries Chifles brand plantain chips?
Safeway (off Homestead) in Cupertino used to carry them but they no longer do. I haven't been able to find them anywhere else. And please do not recommend Trader Joe's Inka brand. Overpriced and tastes awful.
Update: Foodtopia in San Jose
I actually haven't tried too many places in the Bay area for XLB, but one place I'd definitely recommend is Hu Chiang Dumpling House in Cupertino Village. I haven't yet found any single place in the Bay area with a greater variety of XLB.
http://www.chowhound.com/topics/43751
The native Shanghainese I've bought here complain about the lack of authenticity, but they've not suggested any place else more authentic. Frankly, I've just written this off as some sort of standard Shanghainese trait, much like how New Yorkers are whiners. :) The XLBs there are "different" from what one might be used to, but in a good way.
However, I do agree with some other posters that other than their XLB, their standard dishes are not stellar. They aren't bad, just not worth a visit there only for their standard dishes. The normal dishes on the menu are decidedly average in comparison with their XLB. And depending on day of week, their food quality (including XLB) is variable; some days they are spectacular, others merely average.
If you do go there, make sure you go early. There have been many times where they've run out of particular varieties of XLB.
Update: Foodtopia in San Jose
Long time lurker, first time poster on this board.
Visited Foodtopia (aka Jia Ten Ha) in San Jose for the first time today, largely based on some prior posts:
http://www.chowhound.com/topics/30747#133104
http://www.chowhound.com/topics/41500#200198
I must say I was rather disappointed. I went there at noon today (Sunday).
I should have been clued in when there were only 4 tables with customers. But I figured perhaps that Chowhound reviewers were discerning, after all, this place is in a food court, perhaps not too many people knew about this place.
I had Sichuan beef soup noodle and XLB. I was (unpleasantly) surprised that the beef broth was not at all spicy. The broth did have promise, but the whole thing was closer to Vietnamese pho than it was to the traditional Sichuan beef soup noodle I was used too. You could also taste the starch from the noodle in the soup, which was yet another strike. Kinda reminded me of a scene in the movie "Tampopo," when the protagonist complained about too much soda in the noodles at a competitor.
XLB was average in my book. I've had much better in Cupertino. The skin was a bit thick for my taste (a bit starchy again), and the pork filler was not the right consistency, a bit too "uniform." Perhaps not enough cabbage, or ground too fine?
Perhaps I ordered the wrong things, but I would most likely not go back considering there are superior places just a few blocks away in Cupertino. Either this place has gone downhill since the reviews ~3 years ago, or they've had better competition since then.
Damyth
