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goldangl95's Profile

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Is Philz Coffee That Good?

Not on the beans. The oily red frothy stuff that forms on top of good drip. The oily froth tends not to happen with stale/badly processed coffee.

about 1 hour ago
goldangl95 in San Francisco Bay Area

Using pork instead of beef in stir fry -- tips?

I am a fan of either brining or doing a very wet marinade (meat will absorb the salt better if there's water). start by only marinating for an hour - esp if using soy sauce it can get salty very quickly.

about 1 hour ago
goldangl95 in Home Cooking

Is Philz Coffee That Good?

I will add to saying this is completely hyperbolic. Even black, Philz coffee comes out better than Starbucks or Peets due to being much more careful on the water temperature, brewing times and coffee to water ratio (and perhaps better on roasting dates? that one unclear but they seem to have a good amount of oil and smell).

That already puts them ahead of most places in my book. The fact that heas has medium to dark roasts then puts him ahead of a lot of the third wave coffee places.

Yes the way he makes his blends hides the quality, and the business model makes it ok to drink something with lots of heavy cream and sugar.

But I imagine the no espresso has more to do with the expense of the machine (at least at the beginning) then some sort of scam?? Especially now that Philz is so popular the labor costs are huge (4 to 5 active baristas instead of 1 to 2). And pulling coffee w/ milk until it froths is a very time honored tradition in many parts of the world.

about 3 hours ago
goldangl95 in San Francisco Bay Area

Pressure Cooking vs Slow Cooking

Yes. IMHO. With drier meals. Slow cookers have some dry heat and the long length of time allows the falling apart of meat process to occur without the meal getting overly wet/soggy.

With purely wet stuff like soups. I still think the slow cooker gives a bit more flavor but it's less of an issue.

about 22 hours ago
goldangl95 in Home Cooking

From NYC: Itinerary for Napa + SF

Next time try b patisserie for bakeries! I should hope it's better than the Bay Area chain la Boulanger. Though yelp seems to find the pine location as better than most locations - will have to give me a try sometime.

Modern/ Molecular Restaurants

Quince

Maaaaybe lazy bear

Why are they standing in line ?

I gen get behind that type of line if the weather is good and company congenial, good snacks or drinks available in next door shops etc that's nice.

Is Philz Coffee That Good?

Agreed! Though because it's an individually brewed cup to your specifications and taste - there is higher variability between baristas than I would like. But it's an excellent Cup of drip coffee with a bit of a pulling method.

Cook's Illustrated Crispy Chicken Breasts

My opinion is I follow Thomas Keller for fried chicken and brine and then wait until thermometer safely reads past 160 for all pieces ( I wait until 165). Frying does not break meat down - not enough total heat immersion and not enough time imho.

Whatever you do report back! :)

Feb 26, 2015
goldangl95 in Home Cooking

Cook's Illustrated Crispy Chicken Breasts

I would agree if roasting or braising (for dark meat to go higher) but since it's frying in a Dutch oven I am not sure that would hold true. I don't think frying in a Dutch oven is going to get hot enough or in the alternative slow and long enough to breakdown anything).

Also you are a much braver person than I on the chicken temp. There's been a lot of outbreaks in CA lately.

Feb 26, 2015
goldangl95 in Home Cooking

Bobo's Steakhouse

It's a bit of kitchy atmosphere but the steak is absolutely solid as smatbrat says. Good quality, cooked properly and to the correct 'done-ness' level etc. If you have any vegetarians/seafood eaters in the group - their other offerings aren't as great.

It's definitely one of the best steaks in SF (though depending where your boss is from that may not mean much).

Cook's Illustrated Crispy Chicken Breasts

Nope. Internal temp should be 165 and then out. 165 is for food safety reasons not for ideal cooking/juiciness reasons. At 165, chicken breasts tend to be dry and dark meat still has its moisture which is why many prefer dark meat. If there wasn't harmful bacteria in chicken, ideally you'd cook to less than 165. But since there is you wait until it all hits 165 and take out. I tend to brine chicken breasts before hand so they have some moisture.

This is why almost all other meat is taken out at less than 150 degrees (unless you are trying to have the meat breakdown eg pulled pork).

Feb 26, 2015
goldangl95 in Home Cooking

Upscale Japanese

That might not necessarily be a bad thing. We seem to have poor fish sources compared to LA or NY, so if someone is picking out the best and just not bothering with flying other stuff in or subbing in subpar fish - I would actually welcome that - may need to give Wako a try.

Caterer for baseball "tailgate" themed cocktail hour

Do the caterers need to be able to do delivery?

I realize the food isn't quite tailgating but you could look into Homeroom.

Lazy Bear Review

I would estimate that you get just about half a lb of protein over the course of the whole meal. Which is my normal serving size for a big sized long format meal. But it could feel lacking to bigger eaters.

Visiting San Jose -recommendations dimsum/szechuan/bbq/cambodian/etc

Yes the fries at in n out are horribly limp, taste a bit off, and don't have enough salt to make p for either of those deficiencies.

Lazy Bear Review

It's on the small side. I am a small eater, and I was completely stuffed at the end, but we also had been snacking down the street before our reservation. My partner who is a decently big eater was decently full, but he also had more snacks before hand, AND I think towards the end I offered him some of my food because I was getting overly full.

Visiting San Jose -recommendations dimsum/szechuan/bbq/cambodian/etc

Thanks so much for reporting back!

Help With Chutney Recipe

I would try a tablespoon of water at the onset but adding any more than that may have disappointing texture and taste consequences.

After that I'd mess with the sugar and vinegar proportions before watering it down even more with a new ingredient. Maybe an added tablespoon of cider vinegar?

Go slowly with adding liquids, if you can taste as you go along that's best.

Feb 24, 2015
goldangl95 in Home Cooking

San Francisco HELP

Eh molecular gastronomie has been going on for 30ish years. At this point, it has its own typical rhythms, expectations etc as much as any other cooking tradition.

Help with menu planning--hosting a BBQ with 15-30+ guests

We make sure there is .5 lbs of each protein per RSVP person and .25 lbs of each side per RSVPs person. Thats enough to feed a few stragglers who show up last minute. One or two people who can't eat one of the things is no big deal, but say 1/2 the crowd is veg. Then you do need to make sure each veg. has .5 of their protein and that all the meat eaters have .5 of protein of theirs.

Vegetarians expect that they will have to make do with sides but are super pleased if they get a grilled/bbq item of their own.

.5 lbs of protein won't cover tons of extra people (that's a lot of $$$ and waste to try and accommodate and it gets distressing with all this food and chairs and tables and only 1/2 the crowd there). You could ask guests to bring a side then at least there will be sides if you get way more people then expected even if the main proteins run out. But this is why RSVPs are so important for parties where you are cooking.

I like the hot dog idea if you can afford the space/$$$$ (remember .5 lbs per person).

Sides: one unhealthy/indulgent, one cooked vegetable dish, one fresh vegetable/fruit dish, and one casual easy to eat bread (baguettes etc are a pain when balancing a plate while talking to others compared to a roll or biscuit)

Cookies and brownies. People love homemade and cupcakes are overdone. Easy to serve and fine at room temp.

Feb 22, 2015
goldangl95 in Home Cooking

"02 Linne Calodo

Yes! A lot of good stuff for my palate the fruit stays in play long as the secondary notes gain steam. A very well balanced wine making style. We've been very happy with 10+ yr old bottles from Corison.

Feb 22, 2015
goldangl95 in Wine

Entertaining a picky visitor: suggestions we both can enjoy

Second looking into Evvia and Flea street also maybe Village Pub.

Also while not amazing food, it's always nice to take visitors to the restaurant at the rosewood hotel when the light is out.

"02 Linne Calodo

Fair enough - I'm not saying it isn't possible it's just a risk (whereas say with a Corison cab I'd be like buy the lot!)

I agree that villa creek has really good structure to their wines though I like my wines with the fruit notes in so we try to drink most red 2-7 yrs out except for the wines that need the age like barolos.

So it's my prejudice at play too!

Feb 21, 2015
goldangl95 in Wine

Upscale Japanese

Yes. It is solid but a bit standard and traditional. Everything is how you would expect with the typical broths, proteins, condiments etc. It's a calming, steady dinner but it's not highly innovative.

wine suggestions to go with a salmon pie

Sauvignon blanc will work if it's not too tropical fruit-y and the pie has strong green flavors.

If not, I agree on the Chardonnay suggestion for a more buttery fish prep. Try to go for a lighter style avoid the butter oak bombs.

Feb 20, 2015
goldangl95 in Wine

"02 Linne Calodo

Based on cellar tracker, and we also like Linne Calodos wines but aren't too familiar with them, the wines are probably flat and passed their prime. So if you want to take an experiment and see why not? But I wouldn't expect much. I find despite their claims that most quality Paso red wine tastes best about 4 yrs past the vintage. 12 yrs is a lot.

Feb 20, 2015
goldangl95 in Wine

Flavorless chicken breasts

Oh i forgot! Let it cool before using (or you can refrigerate it and use it for I don' tknow...maybe up to 2 days later?)

Feb 19, 2015
goldangl95 in Home Cooking

Flavorless chicken breasts

My chicken brine is loosely based around Thomas Keller's:

For about 2 lbs of chicken, in a pot heat:
1/2 gallon of water
1/2 cup kosher salt
3 tablespoons honey
1 lemon (zest the skin on the outside and add to pot, and then squeeze the juice into the pot).

Bring to a boil stirring occasionally so everything dissolves. You can then soak the chicken breasts in it or inject it. If you soak, let it sit for at least 1 hr but not more than 2-3 hrs or it may get too salty.

If you want you can add black peppercorns, garlic etc. to the water but I find while it smells great, it doesn't impact the chicken that much.

Question for the Board: Should we stop talking about Old and New World wine?

?? Sure it's my personal tasting preferences and quirks. I don't know if it's my problem. If I'm a customer, and I'm trying to explain my tasting preferences and quirks, having an 'idiot' tell me that it's not about tannins but about 'old world style' is complete BS.

There's lots of 'idiots' if that's what you want to call them. This attitude is prevalent. The "you" in the conversation is me?? The salesperson is trying to convince me to buy the wine even though it's overly tannic for my tastes because I don't understand old world wine and I can trust them that I will like it in 5 yrs.

Feb 19, 2015
goldangl95 in Wine