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bruce's Profile

Title Last Reply

Pie Delivery?

I work in a bakery (but we don't do pies, so I won't plug myself) and we use Western Messenger for deliveries that we don't do ourselves. So they are used to doing this kind of delivery.

Dec 03, 2007
bruce in San Francisco Bay Area

2008 Michelin Guide San Francisco

"Even my non-Chowish business associates weren't impressed.... and they think Steaks, Creamed Spinach & Roasted Asparagus is the end all of haute cuisine. Not star worthy at all."
**

Well, I'm not sure *that* changes my view of Michael Mina at all.

Oct 23, 2007
bruce in Food Media & News

bushi-tei: dressy or not so dressy?

I'm going there on Saturday night. Anyone know how dressy this place is? Thanks.

Mar 28, 2007
bruce in San Francisco Bay Area

Steel cut oatmeal

Umm. I'm afraid my measurements are off in the message above. When I'm ready to cook the oats, I add 3x the amount of water, rather than 1.5 times. Sorry to anyone who might have tried this....

Feb 02, 2007
bruce in Home Cooking

Blue Bottle Coffee / Gibraltar

Thanks, that's what I thought it looked like. And, now that you mention it I seem to remember somebody saying that same thing about the glass.

Feb 01, 2007
bruce in San Francisco Bay Area

Steel cut oatmeal

I love steel cut oats. As far as saving time-- I soak them overnight in twice as much water as oats, which cuts the cooking time. (I also add whey.) Then, when I'm ready to cook I add 1.5 times the amount of oats, some cinnamon & nutmeg and some sweetener (maple syrup, brown sugar, something like that). They take about 10 minutes to cook, and I add a pinch of sea salt half way through.

Feb 01, 2007
bruce in Home Cooking

Search issues

I have to disagree that the site works great. Am I the only one that misses being about to search specfic boards? Maybe you can but I've missed it. If you can't, that's a big loss as far as I'm concerned.

Feb 01, 2007
bruce in Site Talk

Blue Bottle Coffee / Gibraltar

I love Blue Bottle Coffee, although I'm not always tolerant enough to stand in the line. But what's this drink they call a gibraltar? Does anyone know? Thanks!

Feb 01, 2007
bruce in San Francisco Bay Area

Truffled salt

Last time I was at Far West Funghi in the Ferry Building they had some.

Dec 15, 2006
bruce in San Francisco Bay Area

Latkes - Do you drain the excess liquid?

I grate, then rinse to get rid of some starch. Then I do like missclaudy and squeeze a handful, then form a pancake. I prefer to fry in schmaltz. Yes, SCHMALTZ! :)

Dec 12, 2006
bruce in Home Cooking

Organic Brown Sugar - Seems different from non-organic in texture. How about taste?

are you sure it's not sucanat? to me sucanat does look sort of like graham cracker crumbs, but it tends to solidify slightly when stored... It doesn't really feel sticky to the touch, but it does stick together in my storage container. Breaks apart easily for scooping though.

Dec 07, 2006
bruce in Home Cooking

Potato Pancakes vs. Hashbrowns

Not to mention McD's (and possibly other Fast Food places) deep fry the so-called hash browns.

Dec 07, 2006
bruce in Home Cooking

creme fraiche culture from New England Cheesemaking Supply -- anyone tried?

I did, and I'm not sure I liked it.

First off, I have been getting good results (nice firm consistency, good flavor) from using raw cream (1 pint) and cultured buttermilk (2-3 tablespoons). Sometimes not as thick as others, but generally very good.

Going by the "if it ain't broke, monkey around with it some more" tradition, I ordered creme fraiche culture from http://www.cheesemaking.com because I was ordering a Christmas gift for someone from them anyway. Their formula called for a quart of light cream to one packet of the culture. Heat the cream to 86 degrees, add culture, set 12 hours or until firm.

I followed their formula exactly the first time. Well, the cream did heat to about 100 degrees, but I didn't add the culture until it had cooled.

I have two problems with it. First, the consistency is odd. It's a lot like panna cotta or jello, so it has a funny gelatinous look & feel to it. Not quite what I want in creme fraiche. Second, the taste (so far) is more like sour cream and is definitely bland. I'm leaving it in the fridge for awhile to see if it develops.

I got five packets of the culture for $5.95, so I will definitely try it again. I think next time I'll use a pint of raw heavy cream and see if that makes a difference.

So, has anyone tried culture from this company? Or does anyone have insight?

Thanks!

Dec 07, 2006
bruce in Home Cooking

uses for buckwheat flour

This cake sounds good. Could I substitute corn starch for potato starch? Tx.

Dec 02, 2006
bruce in Home Cooking

Restaurant Takeover?

Postrio has a room large enough for that sized group, as well as I remember. I believe you can order of the menu if utilizing that room. They go up and down, and I hear there's been a chef change over there (unconfirmed) which might be a good thing....

Nov 30, 2006
bruce in San Francisco Bay Area

butcher recommendation

Thanks for the info everyone! Good leads.

Nov 30, 2006
bruce in San Francisco Bay Area

butcher recommendation

Thanks for the confirmation. This Thanksgiving was the first time I used them, and was very pleased with the service on a busy pre-holiday pick up day.

WRT Yorkshire pudding. Hem, hah, hem. Well, it *is* being requested. :)

Nov 28, 2006
bruce in San Francisco Bay Area

butcher recommendation

Does anyone have a good butcher in San Francisco to recommend? I want to get a standing rib roast for Christmas dinner. I would hope to get organic and or pastured if I can afford it (I have no idea how much to expect to spend). I am thinking of Drewes Bros on Church as I had a good experience with them ordering a couple of Thanksgiving turkeys.

Thanks for any suggestions!

Bruce

Nov 28, 2006
bruce in San Francisco Bay Area

My Turkey Looks Soooooooooo Small!

I was about to say the same! There would probably be a # of people quite happy with a good ham. Plus, it's easy.

Nov 22, 2006
bruce in Home Cooking

My Turkey Looks Soooooooooo Small!

Well, my fear is always the number of people who insist on white meat. That can really ruin the 1 to 1.5 lb per person guideline.... And, I have to admit, I don't want to tell people "you have to eat dark meat!" when I'm hosting them for a holiday dinner.

Nov 22, 2006
bruce in Home Cooking

Chris Kimball/America's Test Kitchen

What is this Curmudgeon Newsletter? Thx.

Nov 17, 2006
bruce in Home Cooking

Chris Kimball/America's Test Kitchen

I mostly like the America's Test Kitchen/Cook's Illustrated Stuff. I have that Family cookbook. I have only made one thing from it: caramelized onions for dip. I forget which section it's in. I was very pleased with them.

I also have a couple of smaller books from the "How to Cook..." series. I have Quick Breads, Muffins, and Scones & the American Layer cake one.

The scone recipe in Quick Breads, etc. is EXCELLENT! I really like it. The American Layer cake is nothing special, to me.

But, aside from the recipes, I enjoy the magazine (like others have said) for the equipment reviews & the techniques. I look at the recipes & think "that might be fun to try" but I usually don't. Although I did make a fritatta from the magazine that was really great, too. I didn't follow the exact recipe so much as the technique.

Nov 16, 2006
bruce in Home Cooking

Another Great Success at Bar Tartine

I didn't know management had changed! Is it still the same owner? If you know, that is. Thanks for the information.

Nov 16, 2006
bruce in San Francisco Bay Area

Another Great Success at Bar Tartine

When I read these reports I am encouraged to give them a try after all. The reason I haven't is because I made reservations last Christmas Eve (also, coincidentaly, my birthday). After verifying that they would be open, and hearing about the menu, I was told that they hadn't priced it yet. This should have been a red flag. Then, two days before, they called and told me they'd decided to close after all. Not enough reservations, I was told! I was left without a place to go two days before Christmas eve! I was bitter for quite a while.

Nov 16, 2006
bruce in San Francisco Bay Area

HELP! First Thanksgiving

Here's a cornbread & sausage stuffing recipe, cut & pasted from Cook's Illustrated:

12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs , beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 1/2 pounds bulk pork sausage , broken into 1-inch pieces
3 medium onions , chopped fine (about 3 cups)
3 ribs celery , chopped fine (about 1 1/2 cups)
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 cloves garlic , minced
1 tablespoon kosher salt
2 teaspoons ground black pepper

Letting the stuffing soak in a mixture of stock, eggs, and half and half ensures a rich moist texture. A hot oven crisps the top.

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

2. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.

Nov 14, 2006
bruce in Home Cooking

California Dogs changed owners

Yeah, I was disappointed when they changed.... I liked the guy and the food. But, I can't eat hot dogs every day!

Nov 09, 2006
bruce in San Francisco Bay Area

Brining the bird

That's one of their books I don't have. Could you post the proportions, please? Gravy eaters everywhere will thank you!

Nov 03, 2006
bruce in Home Cooking

Weird Fish?

Where is this place?

Nov 02, 2006
bruce in San Francisco Bay Area

What's Your Secret Ingredient?

Where did you get the recipe for preserved lemons? I'm interested to try.

Nov 02, 2006
bruce in Home Cooking

Communal dining in SF?

The meal costs $40 this time, and includes a speaker. This speaker is Linda Faillace, author of "Mad Sheep: The True Story Behind the USDA's war on a Family Farm." I don't know about the dinner conversation, but from the people I know who are involved I would guess it to be interesting & varied.

Nov 01, 2006
bruce in San Francisco Bay Area