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5 Guys vs. In & Out... Time for a simple vote

IO

Jul 22, 2015
Steve Green in Chains

There's No Such Thing As Bad…

The fries are OK, but aren't what they used to be either, since they stopped using tallow. Fruit pies are now baked, so they're no good. I guess there were lawsuits due to the lava-like insides of the fried version.

Jul 20, 2015
Steve Green in General Topics

There's No Such Thing As Bad…

No flat top for some time now. They're using a "clamshell" grill that cooks both sides at once, so no flipping. However, they're just par-cooked and then held in steam cabinets and "assembled-to-order". Nasty.

Jul 20, 2015
Steve Green in General Topics

Lake Tahoe: Best burger in years; other reports

We spent four days in Tahoe last week, and had a few notable meals. We're not into fancy high-end food -- we just like simple, well-prepared meals. Here's a link to another post we made in an existing thread on North Shore breakfasts: http://chowhound.chow.com/topics/9072...

Lucky Beaver Bar & Burger:
Notwithstanding the tacky name and even tackier signage (vulgar, per S. O.) , these were truly the best burgers we've had in years, and we're had some good ones. Made with the famed Pat LaFreida meats, the burgers were char-grilled to a perfect medium. Very flavorful meat, toppings as requested. Great parmesan/garlic fries and chili too. We ate outside as the inside had loud music and was full of loud guys in their twenties (clearly their target market). We liked it enough that we went back a couple of days later. I tried one of their breakfast sandwiches and it was great too. S.O. had another burger which was even better than her previous one. They have an outpost in Reno as well -- we just wish they would open a Las Vegas location. Located in the building between Harrah's and Montbleu.
http://luckybeaver.com/

Latin Soul (Brazilian BBQ):
Great apps and sides; OK but unexceptional meats. I'm told that's typical for Brazilian BBQ. The meats were slow in coming, and pretty infrequent -- I suspect that situation would be improved in a place with a larger customer base. We probably wouldn't return.
http://www.lakesideinn.com/latin-soul...

Nikki's Chaat Cafe:
Great real-deal Indian. We started out with onion pakoras, which were excellent. Next we had mulligatawny soup, okra, and butter chicken. All were very good -- the okra was a real standout. However, the requested spice level of "medium" was much too hot for us -- we would go with "mild" next time around. We were surprised at the degree of heat, considering the typical Tahoe clientele -- this was hot even by South Bay standards.
http://www.nikkischaatcafe.com/

Jul 20, 2015
Steve Green in California
1

Awesome breakfasts or brunch in Tahoe (north or south)

We were in Tahoe last week, so here's a small update on breakfasts:

Log Cabin: We finally made it there on a slow day and it was just great -- I had benedict, and S.O. had homefries with bacon, sausage, and veggies. Excellent benedict, done exactly as requested, and homefries were outstanding. We'd go back anytime.

Old Post Office Cafe: There's a reason there was no wait -- this place has seriously gone down the tubes. I ordered corned beef hash & eggs; S.O. ordered homefries with veggies plus bacon. I said to the waitress that the corned beef hash didn't seem homemade, and she confirmed that it was canned. The requested soft-scrambled eggs were scrambled hard, and the homefries were underdone.

S.O.'s veggie homefries would have been good if they weren't so greasy. Service was slow, and when I sent the hash back for plain old bacon and eggs, a long discussion between the waitress and owner ensued. I couldn't hear it all, but it sounded like she was being chastized for admitting the hash was canned. The replacement dish was fair -- eggs were scrambled normally (I guess soft-scrambled is too complicated for the cook), and the bacon was mediocre and not crisp as requested.

I saw there was a help-wanted sign in the window, which wasn't hard to believe considering the interactions I witnessed between the help and the owner (manager?), who was clearly an unpleasant person. We noticed the sign was still there four days later.

Here's a link to our other post on meals in Tahoe:
http://chowhound.chow.com/topics/1019659

Jul 20, 2015
Steve Green in California

Dickey's BBQ?

IMO Dickey's is medeiocre, soulless, chain BBQ. Better than Phil's, but since Phil's doesn't qualify as BBQ in my book (to me, BBQ means low and slow), that's not saying much.

Based on recommendations on this board, I drove out to Lemon Grove last year to try Coop's. Nice people, but I was not impressed with the brisket -- kind of waterlogged, and not much smoke flavor. Good sauce though, reminiscent of Oakland's Flint's, IIRC.

Brett's looks promising.

Jul 04, 2015
Steve Green in San Diego

Best Food Films - any new additions?

"Soul Kitchen", about a struggling chef in Hamburg. Directed by the brilliant Fatih Akin.

http://www.imdb.com/title/tt1244668/?...

Jun 09, 2015
Steve Green in Food Media & News

Famous Recipes

Brown Derby Grapefruit Cake

May 10, 2015
Steve Green in Home Cooking

best mexican food San Diego

Based on DD's post I went to Mayahuel last night, and really had my mouth set for mole. Unfortunately, they only serve it on Tuesday and Friday nights. No website (and no phone, if you can believe it!) so there wasn't any way of knowing this in advance. The guy I spoke with said that it's sort of an "industry place". And boy, is parking ever a pain in that neighborhood!

It was getting late at that point, and I happened upon Blind Lady Alehouse, but the kitchen was closed. I asked the person there for recs in the neighborhood, and he suggested Tam's, a block up the street. Great homestyle Thai food, reasonably priced, so I guess things worked out.

BTW, I agree about a good mole being all about the sauce. That's how they serve it at Guelaguetza in L.A. -- actually, a lot of sauce with a normal portion of meat, but I doubt I'd care if they forgot to serve meat with it. I could live on that mole.

May 03, 2015
Steve Green in San Diego

Is my Kirkland olive oil real?

Can't agree on the Kirkland Spanish Arbequina -- we found it bitter, with very little flavor. We much prefer the California Olive Ranch Arbequina -- no bitterness, and a great fruity flavor. Twice the price, but well worth it in our view (available at Wrong Hole Foods).

Apr 27, 2015
Steve Green in General Topics

Trader Joe's YAY/MEH/NAY Thread - April 2015 [OLD]

NAY on the Biltong Beef Jerky. Texture is fine, but it tastes sour to me. I never thought of carbs being an issue with jerky. My preferred jerky is a non-TJ item, that has 1 carb per oz and seems plenty sweet.

Apr 21, 2015
Steve Green in Chains

Polk St. [San Francisco]

I always thought Foster's was terrible, and back then the bar wasn't very high. Maybe the Polk St. location was much better than the one I went to while working swing shift upstairs at 1st & Mission. Or maybe they had already gone downhill by the early 70's, which is my frame of reference.

I do miss Blum's. Tortola was good also.

Looking for Regal Crown Sour Cherry Candy

Well, soon, anyway:

"...Iconic Candy will have our first full production in the beginning on May. We plan on getting samples of all the products to our sales team throughout the country by mid May. We are hoping the orders start to come in from Distributors, Wholesalers and Large Retail Chains soon after. Reed's & Regal Crown are on its way to the marketplace in a big way!

Please Share, Like and Comment! Try to get the word out so we can have an easier time distributing these Iconic Brands back into the market and back into the hands of our Loyal Fans!!"

Apr 20, 2015
Steve Green in Manhattan

How's Mr. B's these days?

I was craving crabcakes on my last trip, and found Mr. B's version to be excellent -- service was great as well.

Apr 19, 2015
Steve Green in New Orleans

Ruby Slipper

I sure wouldn't go back. I was craving Eggs Benedict, and their version has some sort of cheese (?) sauce. They called it hollandaise, but it was unlike any hollandaise I'd ever had -- lacking all the rich flavor I associate with hollandaise. Also, I asked for the eggs poached medium-well, since no one seems to be able to do a true medium (mostly-set yolks, not all runny) and they said "sorry, medium or well". Their medium, as expected, was underdone. This was the Magazine St. location.

Apr 19, 2015
Steve Green in New Orleans

Looking for Regal Crown Sour Cherry Candy

Site last updated January 2013. I'm not holding my breath.

Apr 15, 2015
Steve Green in Manhattan

Searching for deep-pit BBQ

Based on the quoted description from Jake's, I wouldn't bet on that being the real thing. Plenty of places say things like "pit-style beef", but when asked for specifics, it turns out that it's not actual deep-pit beef after all. Please note my "survey" upthread (7/12/2013). I'd give a call first, unless you're a real optimist and want to take your chances.

Apr 12, 2015
Steve Green in California

Mazzetti's Bakery / Pacifica

I've always thought of Mazzetti's as a mediocre bakery -- like CarrieWas said, about Safeway quality.

Stuckey's

I remember seeing them as a kid, but we never stopped there. They're still around, but less common:
http://www.stuckeys.com/find-a-stuckeys

Mar 29, 2015
Steve Green in Chains

Tehachapi Dinner

We really like Red House BBQ. 426 E Tehachapi Blvd. Really tasty, tender, slow-cooked brisket, and the usual other meats. No website, apparently. Closed Tuesdays.

Mar 17, 2015
Steve Green in California

Old Amsterdam has changed?

Old Amsterdam Gouda is one of our favorite cheeses. Picked up a wedge last week at TJ's, and it's like a completely different cheese than usual. Buttery flavor, and not much else -- more like an unaged Gouda. It wasn't even very good for a grilled cheese, although it was melty-er than usual. I'm hoping this is a one-time thing. Anyone else noticed?

Mar 16, 2015
Steve Green in Cheese

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I love the English cheddar with caramelized onions, so I thought I would also like the Isle of Man w/scallions & roasted onions. Nope, didn't like it at all, even though I like alliums in almost every form.

Mar 15, 2015
Steve Green in Chains
1

Your most cherished food memories...

mamachef started a great thread a while back -- "What's Your Earliest Conscious Food Memory?". My "most cherished" food memories are within my response to that thread, so I'll just post the link here: http://chowhound.chow.com/topics/7469...

Mar 13, 2015
Steve Green in General Topics

When Pigs Fly BBQ in Vista

I've been to Bludso's in Hollywood (which is said to be not even as good as the Compton location), and it blows Phil's out of the water. Phil's is not good BBQ by any stretch of the imagination. By most peoples' definition, it's not even real BBQ, just grilled meat with sauce. YMMV.

Mar 11, 2015
Steve Green in San Diego

I'd like half a pound....or not...

If I see a new package being opened, I usually up the order as well -- fresher is better. Conversely, if they pull out the tail-end of a package, I ask for a taste, because sometimes it's just been around too long -- if so, I say "never mind". Depends on the turnover at a particular deli.

Mar 11, 2015
Steve Green in General Topics

Pann's New Hours

Speaking of Pann's, I used to read great raves on CH about the corned beef hash, served only intermittently. I called ahead last summer to see if they were serving it that day, and the person who answered said they don't make it any more, period. Is that true, or did I just get someone who didn't know what they were talking about?

Mar 08, 2015
Steve Green in Los Angeles Area

Jewish meal

Forbidden fruit.

Mar 06, 2015
Steve Green in General Topics

10 ways to 'fix' McDonald's (if it needs fixing, that is)

In n Out was always better than McD was, even before McD started the par-fry/store-in-cabinet/assemble/nuke routine (back around 1995, IIRC). The only time McD was comparable was if you ordered a "grill", such as "ketchup and onions only", and your burger was made to order and delivered to you on the spot. Otherwise, they were made ahead, and sat in their little holding bins until someone purchased one. With McD's current system, the aforementioned "grill" order doesn't get you a freshly grilled burger, ever -- just a freshly-assembled one. In n Out burgers are all made to order.

Mar 06, 2015
Steve Green in Food Media & News

10 ways to 'fix' McDonald's (if it needs fixing, that is)

I want that hot apple pie, so I can burn the roof of my mouth. And like others have said, burgers cooked on the flat top, then assembled and served shortly thereafter. Not par-cooked, steamed, assembled, and nuked. My first nuked double-cheese (Gila Bend, AZ) was a sad day indeed.

Not too salty beef jerky ??

This product is pretty low in sodium, compared to most others:
https://www.jerkysgourmet.com/ I love the BBQ Mesquite flavor.
Probably the best jerky I've ever had.