honkman's Profile

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Which foods do you wish were more popular?

At least in San Diego it is hard to find any reasonable restaurant who doesn't have from time to time octopus on their menu

Nov 25, 2014
honkman in General Topics

La Bonne Table

... but also the ultimate slap in the face of any restaurant

Nov 25, 2014
honkman in San Diego

The Underrated- what's yours?

Boars Head deli meats/sausages always has a very processed, low quality taste and texture, IMO.

Nov 25, 2014
honkman in San Diego

The Underrated- what's yours?

Smoking Goat, Solare and Eat at Pearl. All three are flying a bit under the radar but are some of the strongest restaurants (mid price) in SD.
For bars with food I would add Lion's Share and Fairweather - great cocktails and good food

Nov 23, 2014
honkman in San Diego

What type of cuisine do you NOT like?

I am surprised by these general statements that somebody doesn't like a specific cuisine of a whole country when every country has so many different regions with vastly different food/dishes. There are so many different regions in India, China, Germany, France (to name just a few countries in this discussion) where it is impossible to generalize that you don't like the whole cuisine based on a few (often touristy) dishes. I think it is more a statement that people weren't interested to learn more about the different regional culinary differences of these countries.

Sirena Little Italy

Two large TV to see everywhere in the restaurant - it first sounded like an interesting addition but with that set up it sounds like they are not really interested in quality food

Nov 22, 2014
honkman in San Diego

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2!

Funny how different opinions can be - didn't know the Tipsy Baker blog before but after reading about 6-7 entries I feel it is one of the worst blogs I read in a long time - so much complaining and self pitying but unfortunately not in an ironic or well written way.

Nov 21, 2014
honkman in Home Cooking

Blood Sausage, Boudin Noir, Morcilla, Black Pudding etc.

Just an update - If one is willing to drive to Torrance for the Alpine Market the old-style in-house made German blood sausage is outstanding.

http://www.alpinevillagecenter.com/ge...

Nov 20, 2014
honkman in San Diego

What type of cuisine do you NOT like?

If it is a typical cheeseburger with tasteless cafo beef and processed American cheese (so 90% of the stuff you get at restaurants) it is one of the most overrated dishes

Nov 20, 2014
honkman in General Topics

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2!

Looked at it at abookshop for 30 minutes and didn't buy ad the recipes didn't really inspired me - overall the recipes looked a bit too boring and no unusual flavor combination or techniques or anything which sets it apart from many other similar chef driven restaurants

Nov 19, 2014
honkman in Home Cooking
1

Pizzeria Mozza--Underwhelmed

Most likely it will be some kind of brewery related restaurant/gastropub with tasting room included - something you find anyway at any street corner in SD.

Nov 17, 2014
honkman in San Diego

Pizzeria Mozza--Underwhelmed

Why not Olive Garden and Applebees in a shared restaurant ?

Nov 17, 2014
honkman in San Diego

Pizzeria Mozza--Underwhelmed

I was actually surprised how little PM played the celebrity card - many people I know in SD who are not so much into food weren't. aware about the Batali Mozza connection (but all of them were fully aware who Batali is) (But ultimately it seems there main problem was the bad service/management but not so much their food ad everybody we know who went to the LA and SD locations mentioned that the food and pizzas were on the same level)

Nov 16, 2014
honkman in San Diego

Pizzeria Mozza--Underwhelmed

Cowboy Star, Cafe Chloe, JSix, Lion's Share - I would opt for a burger free restaurant replacing PM

Nov 16, 2014
honkman in San Diego

Pizzeria Mozza--Underwhelmed

Pizzeria Mozza might be a special case due to bad management issues but I think you are pushing it when you are saying that SD is embracing restaurants like Juniper & Ivy. We are very often at J&I and it is quite obvious that the main drive here in SD wasn't the food but just a celebrity chef. It is getting easier and easier to get reservations when ever you want them. If you talk with people from the restaurant they admit that the originally planned tasting menu (which should have been in place months ago now) is still in limbo because the restaurant has obvious doubts that it would be worth the effort in SD. One might even argue that they slowly started to turn down the creativity a bit to make it easier to sell in SD. The main reason J&I is still here is Chef Blais sometimes running around in the restaurant to push the hype even though it shouldn't be necessary for him as the food is good enough. (And it is kind of sad to read "food bloggers" complain that food isn't as good anymore because he isn't in the kitchen so much any more even though he never cooked or was at the pass ever in the restaurant.) And I would be curious which out of towners are lining up to open here without an adapted menu for SD - I doubt that restaurants like Providence, Saison, French Laundry, Osteria Mozza, Hatfields, Commis would survive in SD without the necessary changes to the SD menu (French Laundry burgers anybody ?). The biggest mistake from Pizzeria Mozza beside obvious management issue was that they didn't fly in Batali often enough

Nov 15, 2014
honkman in San Diego

North County: Searching for holiday dinner resto to please the in-laws...

The food at Hornblower cruises is very close to inedible

Nov 14, 2014
honkman in San Diego

Leaving San Diego on 12/24

You should more think about which food you might miss once you have to leave the Bay Area/Berkeley (which is nicely approachable without a car) again.

Nov 14, 2014
honkman in San Diego

North County: Searching for holiday dinner resto to please the in-laws...

How about Kitchen 1540 in Del Mar ? Most of the dishes are between $20-30 (with some interesting takes on Southern cooking), good cocktails, ambience is nice

Nov 14, 2014
honkman in San Diego

MSG Cooking Tips

So you are never eating parmesan cheese, tomatoes, mushrooms etc just to name some sources of natural occuring MSG ?

Here are some thoughts from the FDA on MSG

http://www.fda.gov/food/ingredientspa...

Nov 13, 2014
honkman in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

I recently looked at length through the book at the bookshop and was surprised how much she is using bleached flour something I tend avoid (there is a reason why this is banned in Europe) - Quite disappointing

Nov 13, 2014
honkman in Home Cooking

Fresh Pasta in San Diego

Where is everybody buying fresh pasta ? We really liked Bobby's pasta at Ariccia and have tried Assenti but weren't overly impressed. Anything else in San Diego ?

Nov 10, 2014
honkman in San Diego

Stew. Daube. Hearty Soups. Chili con Carne (not ramen or pho)

Had the cassoulet last night at Smoking Goat for the first time this year and it is as good as last year (and the porchetta entree was also very good) - and the noise level allowed a good discussion without shouting. (And it isn't too far for some late night cocktails (and some additional plates) at Juniper & Ivy at the bar which is also quiter than the regular room)

Nov 03, 2014
honkman in San Diego

Stew. Daube. Hearty Soups. Chili con Carne (not ramen or pho)

I don't think the stews are the strength of Balboa Market (and yes they taste like they are afraid to use salt).

Recently we had an appetizer at Grill House Cafe which included Tadiq with a vegetable stew which wasn't outstanding but better than what you get stew wise at Balboa Market (most other dishes at Balboa Market are very good (with the exception of the lamb shank) - get them with the lubia polo instead of the regular basmati)

Nov 03, 2014
honkman in San Diego

Stew. Daube. Hearty Soups. Chili con Carne (not ramen or pho)

It changes from time to time but they often tend to have fesenjan, gheimeh, ghormeh sabzi. Ask them if they can give you tadiq with your stew

Nov 02, 2014
honkman in San Diego

Stew. Daube. Hearty Soups. Chili con Carne (not ramen or pho)

I agree that BB isn't a first choice but has some decent dishes

Nov 01, 2014
honkman in San Diego

Stew. Daube. Hearty Soups. Chili con Carne (not ramen or pho)

I think the weather tends to be too warm in SD that chefs are willing to put stews even in the winter on a regular menu. You might get lucky to get a Daube special at Cafe Chloe from time to time. Blue Boheme tends to have quite often Boeuf Bourguignon (never had it) and Smoking Goat has currently Cassoulet (not really a stew but very good).

Oct 31, 2014
honkman in San Diego

Hutchinson Cocktail & Grill

Has anybody been to Hutchinson Cocktail & Grill

http://www.hutchinsonla.com/

I will be in this area in a few weeks and need some dinner very late night (12am+) and the menu (including cocktails) at least looks interesting on paper.

Oct 31, 2014
honkman in Los Angeles Area

Zarco Cocina de Baja

JI is from a different breed than JS and is often cured for a longer time and as a consequence tastes different (and much better)

Oct 30, 2014
honkman in San Diego

Zarco Cocina de Baja

I think Zarco has jamon iberico not serrano

Oct 30, 2014
honkman in San Diego

Looking for technical / academic cookbook recommendations

Yes it is expensive but I would recommend Modernist Cuisine as the book you are looking for - it has in depth discussions about all types of techniques, ingredients, chemistry of cooking. etc (and not only of modernist techniques). After reading the books you will have much deeper understanding about what happens when you cook.

Oct 30, 2014
honkman in Home Cooking