bbbron's Profile
Decent mid-scale dinner around Golden Gate Park?
Well, Park Chow WAS great, I've actually been back a few more times since. Bumping this to ask if anyone wound up buying tix for that raffle, like me...I think it ends on Friday.
Those Bison are out in full bloom this time of year!
china village - wow, really?
The restaurant itself is ok, but their cumin beef dish is phenomenal...worth making the trek out now and then.
Best inexpensive Syrah?
True, I tried to make it elastic enough but that is way too general. Let's say everything between $5 (being when I just want something to drink casually) and $30 (for the occasionally party)?
Hopefully that spectrum is aligned with SOMEONE's concept of inexpensive...
Best inexpensive Syrah?
I checked the archives and there's not a whole lot on this specific varietal. Any recommendations for inexpensive Syrah that can be readily had at Trader Joe's or BevMo?
Thanks!
Decent mid-scale dinner around Golden Gate Park?
Thanks for the heads up...I wasn't totally sure where the raffle house was, going off the scuttlebutt. Glad you pointed me in the right direction!
Park Chow is sounding like the spot, since I've never been, but maybe more trips to the bison will be required. Is the Naan and Curry the same as the chain (Berkeley, Oakland) or a different place with the same name?
Good Barleywines?
Thanks to all. I'm in the California Bay Area so it depends on what I can find at local places, but this gives me a formidable short list. Bigfoot sounds like a winner, as I often like it "hoppy" ;)
Decent mid-scale dinner around Golden Gate Park?
I'm going out there over the weekend, gonna see if the Bison are awake and sneak a peek at the SF Dream Home that's being raffled off above the Forest Knolls area or round abouts. Any recommendations? That's one area of the city I have not properly explored.
Good Barleywines?
I picked up one of these at Bev Mo on a whim a few months ago...the seasonal Mad River offering. Interesting flavor, and quite alcoholic. Any suggestions for further barleywine excursions?
Donkey ... who eats donkey?
Yeah, I ate gator on a family trip to Texas one year. Somewhat strange, but not as strange as I had anticipated. I remembered it being bland and chewy (maybe a bad cut of gator?), I mostly tasted whatever batter it had been fried in.
Breakfast in Emeryville?
All great suggestions. I'll admit Emeryville is not quite my forte, but all the way up MLK Way -- in North Berkeley -- there's a great breakfast/lunch spot, Fat Apples. Fantastic ollalaberry jam, scones, and shakes. Omelets are pretty darn tasty, too.
Out of the 4th street choices, Bette's is definitely the way to go...
The Original Bond Martini
There's actually another thread a couple down in this forum about Hendrick's making great martinis...true, true, although I wonder if it's really the kind of thing a guy like Bond would drink. I suppose that's up for debate. I'm not a huge fan of Gordon's, but that's me. I think Connery probably would have been more the Beefeater/Tanqueray type, Roger Moore who the heck knows, probably vodka. Timothy Dalton, let's not even go there.
A more modern, Pierce Brosnan kind-of Bond martini would have to something smoother like Bulldog -- lotsa botanicals -- or any of boozemonkeys excellent choices. Bulldog has been making the rounds with many of my own booze primate friends, but it's much harder to find -- I think it might only be available on the east coast.
Hm. Perhaps this calls for a late viewing of Dr. No.
Very dark, soft, caramelized plantains--how?
exactly how I do mine. I have family in Honduras and plantains are a staple down there -- however, the deep-fried method gets you a much more savory than sweet plantain.
There's another method that involves drizzling half-rotted plantains with oil and baking them, which gets them much softer and sweeter, but they aren't fried. I prefer them fried with sour cream...mmm...
Extra charge for rocks or neat
That's the same thing that I find strange. Besides, how much more liquor can it REALLY be? It seems like the sheer differences in human error pouring drinks in different glasses would be greater. But then again, I'm usually on the receiving end of a cocktail...
Title
I know you're not supposed to put them down a garbage disposal to get ground up...apparently eggshells can mess with the blades somehow? They were on the no-no list an old landlord gave me along with stuff like potato skins and plastic forks (duh...). It doesn't seem like they'd cause much of a problem, though.
That mixture of grounds and shells is also good to keep cats away from your vegetable garden.
My Larry David Moment @ Gumbo Pot
I've had similar arguments with restauranteers, for sure. My big thing (and I used to work in a restaurant) is that unless something is in writing on the menu or whatever the customer should always be right. Like deli I go to -- if you buy a sandwich, you can get an order of fries for only a dollar, instead of the fries usually being $2.50. So, I tried this arrangement with a Falafel, which is on the menu under the heading "Sandwiches". But the waitress could not, at that point, give me the fries for a dollar. Why? "A falafel is not a sandwich," she said. She's right, but then WHY LIST IT IN THAT CATEGORY?...argh....
"Great" Restaurant Names
Rocker Oysterfeller, for seafood.
For Chinese: King Dong. No joke, yelp it.
plagued by tipping - delivery
Yeah, with me it depends. I'll usually tip in cash, if I've GOT cash on me, which is getting less and less frequent. I do tend to tip higher when I put it on the card, interesting in light of brendastarlet's post above.
What to serve with paella?
Exactly. Authentically paella is served with fried plantains (then again, in some parts of the world EVERYTHING is served with fried plantains!!)
Pumpkin Beer
I've seen this around but can't imagine a good dish to go with it. Squash soup, perhaps?
Pistachio Paste
Believe it or not, pistachio paste is AMAZING on top of baked salmon. Garnished with some chopped pistachios as you suggest is even better. You can even mix it with some other herb and basil sauces to get an interesting flavor for the fish.
