Dce88's Profile

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Feb. 2013 Dish of the Month - CHILE RELLENO

It's all relative when you live in Ramona. And there is good Mexican food in El Cajon.

Feb 09, 2013
Dce88 in San Diego

Feb. 2013 Dish of the Month - CHILE RELLENO

Chile relleno and (mediocre) tamale at Casa Reveles in Ramona tonight. The relleno was just average as far as they go. I’ve had better. I’ve had worse. This was a standard eggy batter, filled with some white cheese and topped with a traditional pepper & onion sauce. This place is probably Ramona’s only sit down Mexican restaurant. The only other one (Mariscos mar de Cortez) is more of a taco shop disguised as a sit down restaurant. Sometimes I would rather just go down the hill to a nice Mexican restaurant in Santee or El Cajon.

I normally think that bite shots are gross, but I'm including one here purely for documentary purposes...

Dan
http://foodobs.wordpress.com

Feb 09, 2013
Dce88 in San Diego

Feb. 2013 Dish of the Month - CHILE RELLENO

I honestly don't know what the allure is to El Rodeo. I happened across this place a few months back when I was having trailer work done across the street. Aside from fearing for my life a couple times from random passersby who decided to stop and loiter in their concrete dining room, I wasn't really impressed with my taquitos... You can see pic below and judge for yourself.

This didn't strike me as a place I would want to order a Relleno anyway, which can be really good, or easily really bad, depending on ingredients and preparation technique. I'll definitely look to order one somewhere in Feb and write it up here.

Dan
http://foodobs.wordpress.com

Feb 05, 2013
Dce88 in San Diego

Canned frozen lobster: worth eating?

I've never heard of canned frozen lobster meat. One thing I always say is, bad pizza is better than no pizza... Not sure if this applies to lobster though. With the $10 off sale though I would pick it up. Great idea too about the lobster Mac.

One thing I've been wanting to try similar to this would be Phillip's canned crab. Probably a similar scenario. Best when cooked into something as opposed to star of the show.

Dan
http://foodobs.wordpress.com/

Jan 28, 2013
Dce88 in General Topics

Nutella croissants

Thank you for letting me know! So glad it made everyone happy. Easy and elegant.

Jan 28, 2013
Dce88 in Home Cooking

Grill? press?

I've often considered such an appliance, but I've been happy with the results from my cast iron grill pan and a weighted press (from Lodge)...The only downside is it's tricky to clean the pan. I read on another post about using bamboo chopsticks...That sounds like a good idea. I also use the press on the griddle when making quesadillas that are over stuffed.

Dan
http://foodobs.wordpress.com

Jan 27, 2013
Dce88 in Cookware

Lobster Mac 'n Cheese

So did you try any of these today? Any pics? Would love to hear about it...Interested in finding some good lobster mac here in San Diego myself...Thanks

Dan
http://foodobs.wordpress.com

Jan 26, 2013
Dce88 in San Diego

Nutella croissants

All great suggestions, thanks! I think I'll try puff pastry sheets cut into triangles next time...

Jan 26, 2013
Dce88 in Home Cooking

Claim Jumper's Ultimate Fish & Shrimp [moved from San Diego board]

Thanks! You'll be doing yourself a favor. CJ is a great restaurant. They also have a great happy hour & menu if you're so inclined...

Jan 26, 2013
Dce88 in Chains

Nutella croissants

So this morning I decided to make these after thinking about it for awhile. I've researched different techniques and decided to just use Pillsbury refrigerated "crescent" rolls.

I separated all the triangles, then tried as best I could to smear some Nutella on them, then rolled em all up. Finished out of the oven, dusted with powdered sugar.

This is the first time I've eaten Nutella. It really is like a chocolate peanut butter, kind of...I was also surprised that it needs no refrigeration, even after opening.

I have half a jar of this stuff left. Any good creative ideas on what to do next with it?

Dan
http://foodobs.wordpress.com

Jan 26, 2013
Dce88 in Home Cooking

Claim Jumper's Ultimate Fish & Shrimp [moved from San Diego board]

This is their Ultimate Fish & Shrimp tonight at the Carmel Mountain Ranch location. It’s basically fish and shrimp two ways. Blackened tilapia with rice, fish & chips, grilled shrimp and fried shrimp. Available for a limited time only of course. I had this last year around this time and just had to have it again...Along with a couple happy hour beers...

Dan
http://foodobs.wordpress.com

Jan 25, 2013
Dce88 in Chains

Who's familiar with 'old' San Diego restaurants?

Yes, Nicolosi's is an institution as well...Last I saw off of Waring Rd. Standout for me was the "relish tray" (or whatever they called it) they put out with everything. The cheese slices, pepperoncini, and what not...

Dan
http://foodobs.wordpress.com

Jan 25, 2013
Dce88 in San Diego

Who's familiar with 'old' San Diego restaurants?

Two long-gone greats that I remember fondly are Olinda's (started near Morena, then moved over by Old Town) and Don Jose's on El Cajon Blvd. At Don Jose I remember the "community" salsa vat on the table. Never got sick. That wouldn't fly today...

Dan
http://foodobs.wordpress.com/

Jan 25, 2013
Dce88 in San Diego

Recommend me one burrito.

I normally think bite shots are kind of gross, but here's inside one of their CABs.

Dan

Jan 25, 2013
Dce88 in San Diego

Recommend me one burrito.

Sorry, I wasn't trying to link to the specific blog post, but I'll elablorate here.
As others have mentioned, it is an east county insititution. I've been eating here for more than two decades. They have a pretty basic menu. The standouts are definitely the burritos, particulary the shrimp and CAB. (No hideous gray carne here). The thing that makes it I think are the tortillas and the steak.
There is an older short heavy set Mexican woman with a few missing teeth who usually cooks. She's the best. Not sure if she's still around, although I believe she's the matriarch of the place.
All their burritos are made with whole pinto beans. Now beans do not touch these lips, so I always have to say no beans. Just a warning...Great homemade salsas too.
Back in the day they had a beef burrito on the menu (no longer) that was really good. Made with lettuce and whatnot.

Dan
http://foodobs.wordpress.com/

Jan 25, 2013
Dce88 in San Diego

Recommend me one burrito.

Best burrito I've ever put in my mouth - Serrano's Super Salsa in El Cajon...The carne asada is NOT gray and gristly! Expensive but worth it...

Dan
http://foodobs.wordpress.com

Jan 24, 2013
Dce88 in San Diego

What's for Dinner #185 - The Deep Freeze edition (for most of us!) [Old]

Made Angel Hair with Shrimp tonight...Threw this one together at the last minute. I just love angel hair pasta, but it requires a delicate sauce. And be careful not to overcook the pasta! I simply sautéed some shrimp with garlic and shallot, then deglazed the pan with white wine. After reducing for a few minutes, mounted with butter then tossed in the cooked angel hair. Also includes garlic crostini made with my wife’s homemade French loaves.

Dan
http://foodobs.wordpress.com

Jan 22, 2013
Dce88 in Home Cooking

Dressing Up Pancake Batter

Try crushed (chunk - not too small) pecans! We do this all the time and it's great. Pour your batter onto the griddle, then sprinkle liberally with the pecans before flipping.

Also, adding some cornmeal to the batter adds a nice touch too...

Dan
http://foodobs.wordpress.com/

Jan 22, 2013
Dce88 in Home Cooking

What are your favourite omelette fillings?

I'm always a fan of the traditional Denver omelette which is usually ham, cheese, peppers and onions.

I would recommend sauteeing any meat & vegetable in the skillet first before adding the egg.

Now what I need to perfect is the proper cooking technique so that the inside is cooked without the outside turning brown!

Dan
http://foodobs.wordpress.com/

Jan 22, 2013
Dce88 in Home Cooking

Cracker Barrel in Los Angeles area

It would be best closer to Ramona... :) I know they like to stay closer to major interstates though....

Jan 21, 2013
Dce88 in Chains

Cracker Barrel in Los Angeles area

I've experienced both and Po' Folks is no Cracker Barrel. The Barrel is an institution in my opinion.

Jan 21, 2013
Dce88 in Chains

What dish do you cook that people just rave about?

So far it's my spaghetti carbonara. Tonight I'm making it with bucatini pasta...

http://foodobs.wordpress.com

Jan 20, 2013
Dce88 in Home Cooking

Does Anybody Really Like Fennel?!

Never had it but am interested to try...
http://foodobs.wordpress.com

Jan 20, 2013
Dce88 in Home Cooking

Need advice for stuffing pennoni. so many questions.

Glad it worked out, sounds like you had the right technique. I know what you mean about the red sauce. My wife gets sick of it and insists on doing her favorite, the béchamel. If you haven't made one, it's really easy.
http://foodobs.wordpress.com

Jan 20, 2013
Dce88 in Home Cooking

Need advice for stuffing pennoni. so many questions.

Wish I could get pennoni where I shop! I would cook the sausage first and then add an egg to your filling mixture as a binder. I do that when making cannelloni and I don't have any issues with spooging. Don't overlook the pasta. A good combination when baking such a dish is using a bed of tomato sauce, then top with béchamel.

Jan 19, 2013
Dce88 in Home Cooking