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FlightRisk's Profile

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Ham on Rye, Extra Sadism

There is a flip side to this. My wife and I went to a well regarded seafood restaurant in Hawaii where they list some thing like 15 different main ingredients (different types of fish, meats, vegetables, etc) and then another 15 or so different ways to prepare them (grilled with a choice of different preparations, in different types of pastta, baked, fried, whatever). My wife could not choose what to order to save her life. Too much choice. She kept asking questions like, "but what's good?". Waiter, "Why, they're all good". They both got exasparated. We almost left. Finally we ordered and neither thing we ordered was right, really.

Dec 12, 2008
FlightRisk in Features

Lamb Meatballs with Lemon-Cumin Yogurt

They are very good. You should make the yogurt dip at least a couple of hours ahead of time. Get lots of the dip on the meatballs. Make sure to chop the onoions very fine. It did not take all of 15 minutes to cook.

Nov 17, 2008
FlightRisk in Recipes

Santa Rosa Seafood

These people operate a fantastic business, at least at the Sunday San Rafael farmers market. They cook things like oysters and shrimp skewers to order to eat right there. Tremendous smoked salmon and fresh fish and seafood. They really know what they are doing.

I bought three dozen oysters of three different types there last weekend and we ate half raw and half barbecued. I don't know why their oysters would be any different from any other provider, but they were the best oysters I have ever had, and I've had a lot.

Prosciutto-Wrapped Shrimp with Smoked Paprika

I'm sorry, Muzzomine, it's just you. You're the only one who looks like alien embryos (har har).

Oct 22, 2008
FlightRisk in Recipes

Frank's BBQ in Novato - CLOSED

I have to agree with Mick, I liked the people and the place and wanted to like the ribs, but I did not like the stuff on them. It tasted like dried rosemary, which is off-putting on barbecued ribs.