offalgood's Profile
East Village dim sum in San Leandro
I took your suggestion and tried it on Saturday. I got there at noon and it was full, but not out-the-doors crowded like dim sum places can be.
The items were all very fresh, particularly the shrimp items like shar fan or har gow.
Also on your suggestion I got the flat mochi thing. Only this time it was full of sweet black sesame paste. Very good.
Thanks for the recommendations.
Best Turkish in Bay Area (doner kebab, hookah?)
I respectfully have to differ with you on this. It is overpriced for what is doner kebab stand level food. so what if it has tablecloths.
Manresa - redundant tasting menu
i don't want to be argumentative, but what were the other plates with foie gras?
Korean stone bowls?
They are actually remarkably easy to find. Most any Korean supermarket has them. I am positive the one on Telegraph Ave. in Oakland does. I know the stores along El Camino Real on the peninsula have them as well.
A tip: Don't bother heating them up in the oven to get them hot. Korean homes rarely had ovens and it doesn't work in any regard. The pots are heated on top of a burner. You want to get them really hot. As for handling them, this is where those big silicone mitts come in real handy.
Second tip: You care for them much like you do a cast-iron pan.
Your Favorite Korean places in SF?
As in tourists from Korea. They prefer to eat Korean food when travelling. I know, bizarre.
Oliveto or Chez Panisse?
Bay Wolf? You have got to be kidding. How many years ago did it serve a first-class meal?
Notable names in cooking show history?
Francois Pope was a pioneer in the area--long long before Julia. 1960s as I recall and it may have been limited to the Chicago area. He taught classic technique and had a series of popular cookbooks that are still around. http://www.amazon.com/s/102-1239726-1270550?ie=UTF8&tag=mozilla-20&index=blended&link%5Fcode=qs&field-keywords=francois%20pope&sourceid=Mozilla-search
Where to buy fresh grape leaves for dolmas ?
I picked wild grapeleaves as a boy for dolmas and there is nothing better.But I would not recommend freezing uncooked leaves (though frozen dolmas are excellent.)
The canned brined ones are the only alternative until spring. If you find vines, the ones that have stayed out of the sun are actually the most tender and delicious.
Oliveto or Chez Panisse?
If this was 15 years ago, the choice would be clear: CP. It's old and tired.
Go to Olievto. It's more fun. The chances of discovering something you never had before are much higher.
Herring
sure. buy the pickled herring from one of the eastern european stores on geary. (it's supposed to come out of a barrel). buy some good strauss dairy sour cream. mix it up with some pickled onions. that's how.
Best cheap sit-down restaurants in Berkeley / Oakland area
Skip Ohgane. People like it because it is brightly lit and clean and new looking. They overlook that it isn't very good, authentic, or particuarly cheap.
Herring
We wouldn't want to be too adventurous and buy something that is probably closer to authentic than what comes from a second-rate deli in Berkeley that can't even make a good corned beef sandwich.
chowhound? pshaw!
Best Chinese in Oakland? And Reccs for Alameda
I would add one more, Best Taste at 814 Franklin. Go with whatever specials they are offering. Good noodles as well.
Yummy food in the east bay that won't break the bank!
i can't stress enough: do not go to ohgane. it is mediocre korean food, at best. the resturant looks nice for a korean place, but nothing is well prepared.
Okonomiyaki please
of course, when i watched one of the cooks there making the okonmiyaki sneeze and then wipe his nose with his hand and go back to putting stuff in the dish, it reminded me of why open kitchens are a bad idea.
Shin Toe Bul Yi Revisit
can't believe that with a name like Offal Lover that you didn't try the kopchang specialty they have on the menu. Intestines in a spicy sauce. Very good.
Honey vinegar (vinaigre de miel)?
Have you looked in one of the Korean supermarkets, either on Telegraph in Oakland or down on El Camino Real on the pennisula?
I saw a mention of fruit vinegars on a blog called GroceryTrekker: http://grocerytrekker.blogspot.com/2006/09/fruit-vinegar.html
after one week in the east bay...came from LA
Check out the Shanghai Restaurant on Durant. I think it is 2715, down a passage way and up on the second floor. The xiao long bao (xlb) are quite good as is the dried fried fish cold plate. quite a few notches above the usual college-food dreck in that area.
Turkish restaurant(s) in Berkeley/East Bay?
it is no longer named that. it is something like mediterrean cafe. But you are right. it wasn't very good.
Berkeley
Saigon Seafood Harbor is no more, unless it re-opened this past weekend and I missed it. The place had a big fire.
Desperately Seeking Authentic Malaysian Food in Bay Area
Red kwali held such promise when it opened, but on the second trip there only a few months later, it had slipped to below decent. it's a disappointment unless they have since taken steps to revive it.
Desperately Seeking Authentic Malaysian Food in Bay Area
if you are looking for malaysian food, penang garden, despite its name, is not the place. it's a thai interpretation of malay food. just ask for the CHAR KEOW TEOW and you'll see what i mean.
