SDgirl's Profile
Caramel sauce - what to do with it?
Right is right, and wrong is wrong. The wrongness of stealing has nothing to do with what was stolen and from whom.
California Hound Needs Birmingham to Auburn Recs
Thanks everyone for your advice (especially to AUAtty and Dax for the driving tips). All of your recommendations are on a list and are under consideration. I'll try to report back, but make no promises as my information will be coming second-hand from husband and teenage daughter. I'm hoping to make the trek from Birmingham to Auburn a regular occurrence over the next few years, and I'm excited about getting to know the South and its food and people. Thanks again!
California Hound Needs Birmingham to Auburn Recs
Hello Alabama Hounds!
My husband and daughter are coming your way in a couple of weeks to visit Auburn University. I saw the recent thread on Auburn recs, but do you have any for the drive to Auburn from Birmingham? They'll be landing in Birmingham around 5 p.m. and will be hitting the road to Auburn shortly thereafter. Looking for quintessential southern, not, in the words of Calvin Trillin, "La Maison de la Casa House, Continental Cuisine." Oh, and a fabulous breakfast place in Auburn, please. Thank you in advance!
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Auburn University
241 S College St, Auburn, AL 36830
Wine Shop in San Diego?
We've recently discovered Holiday Wine Cellar in Escondido. They have a wonderful selection of domestic and foreign wines along with a decent offering of higher end distilled products and beer. They offer tastings (Mondays are wine, Thursdays are beer) and classes and have an enomatic, a tasting machine stocked with an ever-changing array of 16 bottles, vacuum sealed and attached to pumps that you activate with a card onto which you've loaded any dollar amount you wish (tastes range from $1-$5). A couple of weeks ago I was able to sample a $100 Burgundy and a Gewurztraminer ice wine from Israel. Yum!
www.holidaywinecellar.com
new to north county.... where do you buy your fresh fish and meats?
Second Bisher's. They don't carry organic, but their beef and pork are more old-style (beef is corn fed, pork has a good amount of fat) and more flavorful than any other source I've found (I prefer old-style). Jimbo's in 4S Ranch has organic meats (although not as wide a selection as Bisher's) and most of their seafood is wild caught rather than farmed. Welcome to the neighborhood!
did you change your mind
Ha! Mark Twain is the bomb (to borrow from the young people). I'm way past the petrified stage and well into the business stage.
SD: Your Hidden Gem
Thanks for the tips, leanneabe. I'm glad to hear that the restaurant is doing well -- if honkman's experience does turn out to be a fluke then keeping Luc's around will be a good thing.
did you change your mind
I was actually thinking about this very thing today! Reading through a few of the more vigorous discussions on Chowhound, and engaging in a couple myself, has brought me to the conclusion that, in general, by the time one is an adult one's opinions and perspectives are pretty much set, for better or for worse. I've been persuaded a few times and have changed my opinion on a couple of occasions, but overall my foundational points-of-view remain the same. I wouldn't necessarily call this inflexibility (bad connotation) but rather certainty. I've spent a lifetime honing my values, determining what matters to me and what doesn't, and it's going to take more than an brief electronic exchange to amend that. For me, arguments that are well-reasoned, logical, and based on fact rather than emotion have the best chance of changing my mind. However, having said all that, if someone posts about a new world's greatest (fill in the blank) I'm gonna try it. Oh, and exilekiss' postings on the California board will make me do just about anything, even if I think it's wrong.
SD: Your Hidden Gem
Honkman, I'm hoping your experience was a fluke. We really need the food scene in this area to improve and I had/have high hopes that the owner of Cavaillon could/will pull it off. We had an Afghani place a while ago (I think we might have gone on your recommendation), but they closed up shop and went back to reopen in Temecula. Sigh. We'll try to get to Luc's soon and see how it goes.
SD: Your Hidden Gem
Camilles! This is great news! We love Cavaillon but can't go as often as we'd like because of budget considerations. I'm on it. Thanks!
SD: Your Hidden Gem
Thanks camilles! Poway is in my neck of the woods and we've needed real pizza here forever. ZPizza is the closest I've been able to find but now we'll check out Sweet Home. BTW, where is Luc's and what type of food does it do?
OLD SCHOOL CHINESE (PuPu Platter) IN SAN DIEGO?
I heard that Mr. Charlie's Fortune Cookie in Rancho Bernardo has Pu Pu platters -- and karaoke.
Tabbouleh help
Taste the bulgur to see if it has the right amount of chew (it's supposed to be chewy but not enought to break your teeth). If it does just pour off the water. I go the extra step of manually squeezing (one handful at a time) the excess water out of the bulgur to ensure that the tabbouleh is fluffy, not watery. Don't add any more dry bulgur to the mix because it won't finish with the same texture as the original batch.
International Flight Snacks for First-Time Fliers
Nemo, you're a great friend! Whenever I take long flights my physical comfort matters more than having enough munchies. The biggest problem with long flights is dehydration, which can have a signficant impact on jet lag. Help your friends avoid drying out by not giving them snacks that have a lot of salt. Advise them to drink a lot of water before, during, and after the flight and to avoid alcohol and sleep aids (both of which are very dehydrating, especially the antihistamine-based ones, not to mention the lingering drowsiness they induce). I like to take chapstick, eyedrops, and moisturizer on board to counteract the drying effects of airplane air. Socks are wonderful (so they can wander around without shoes, which they should do frequently) and so are travel neck pillows (the semi-circular kind; memory foam interior is the best). Add toothbrushes and toothpaste for freshening up before landing and they'll arrive bright-eyed and bushy-tailed for their wonderful cruise.
Bakery and Artichokes near Aptos
I second Gayles. It was recommended to me by fellow hounds when I made the same request as edgrimley. It's easy to find (close to the freeway) and it's very good. I still think about their chocolate pots de creme from time to time and regret having only one.
What to do with grilled, peeled, deseeded cherry peppers?
Roasted peppers! Yummy. Both of these suggestions are great, and I would add my own of making a tapenade with black olives, sun dried tomatoes, your peppers, garlic, capers, oregano, olive oil, and optional anchovies for the adventuresome. I like to add a couple of drops of orange-infused olive oil for some extra complexity. I just throw everything into my mini food processor and whir away until it's the texture I want. We like to use this tapenade when making cheese panini. Cheers!
Succulent Roasted Lamb In All Its Glory - The Wonderful Barbacoa at Aqui Es Texcoco (San Diego) [Review] w/ Pics!
Well, at least this time you posted when most of us were already asleep ;-). I love the way you write about food and I really like your blog. Thank you.
my 13 year old seeks STRANGE FOOD
Cocina de Maria on Mission in Escondido is a great little Mexican place. Nothing strange I don't think, but darn good food.
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La Cocina De Maria
168 W Mission Ave, Escondido, CA 92025
The Saltwater Eel Master (or, The Easygoing Anti-Sushi Nazi of Kaito Sushi) (San Diego) [Review] w/ Pics!
This is cruel! You've given me a major sushi craving and I'm drooling all over the keyboard but there's nothing I can do because it's nine thirty at night! What a wonderful report! Really, my stomach is growling and I've just finished dinner. Thank you for such detail; I could practically taste each item through your descriptions. But, please, next time post in the morning so we can make plans for the same evening ;-).
Temecula Wine Country
Hubby just returned this evening from his excellent adventure. Although his main focus was zinfandel (araknd, thanks for mentioning Nadeau -- they're on the list for next time), he does have a couple of recommendations for the SB-Paso run: Sea Smoke (this one he did not visit but has heard great things about) in SB for pinot; Tensley/Carina Cellars in Los Olivos for Rhone-styles wines. Tensley was started by the winemaker for Carina and they share the same tasting room. Both wineries make Syrahs and Rhone blends (he tasted Carina's syrah/grenache/mouvedre and Tensley's syrah and thinks both are great). Apparently, the Los Olivos area is known for their Rhone wines. Lastly, Windward in Paso makes only pinot -- all 100% pinot, most from single vineyards; he says it is some of the best he's had. If you stay west of the 101 on the 46 you'll have a better chance of finding good pinots in Paso (west is cooler). There are some Rhone-style wineries in Paso, but we don't know them. Happy hunting and please let us know what you find. Cheers!
Temecula Wine Country
Will do! We usually avoid going anywhere during the summer (heat and crowds aren't really fun), but are planning a run in September. Hubby and daughter left today to return the child to school in San Francisco. They're staying at his mom's house in Cambria tonight and he did some tasting in Paso Robles today (he's planning on hitting Santa Barbara coming back down). He discovered Windward, which he said has great pinot, and then concentrated his efforts on zinfandels from the Dante Dusi vineyard (Martin Weyrich, Turley, J Dusi). Grapes from this vineyard produce some of the best zinfandels in California (just my opinion) -- rich, jammy, complex zin unlike any other I've ever tried; the wines made from that land are our current favorites. If you like zinfandel you should try a Paso Robles Dante Dusi product.
Good/Okay Nabeyaki Udon in San Diego?
You're right, Santouka is the ramen place (and a wonderful place it is). I was thinking of the other counter right next to it. I wish I could remember its name. Kayabata comes to mind, but I'm not sure that's correct.
Temecula Wine Country
Hi Gavin,
Hubby and I have not heard of Doffo, but we'll make it a point to try it the next time we're in Temecula. Same with Briar Rose. We do like complex reds, which is why Palumbo is our favorite. If you haven't tried him yet I highly recommend that you do so -- you may be pleasantly surprised.
Good/Okay Nabeyaki Udon in San Diego?
Salty, you made me drool! I, too, would like to know if anyone has come across what you decribe. Just one picky point: tempura is not a part of "authentic" nabeyaki. "Nabe" denotes cooked in the broth and, in case of udon, the fresh noodles are simmered in the soup, along with all the other goodies, rather than boiled separately then placed the bowl. Tempura cannot be a part of the nabe process because it would get soggy. However, that doesn't mean it couldn't be added as a topping after the cooking is done. Shrimp tempura udon with a soft-poached egg. Yum!
Good/Okay Nabeyaki Udon in San Diego?
The best udon I've had in San Diego is at Sakura on Convoy. I can't remember if they have nabeyaki, but their tempura udon is great. Sakura's dashi (the stock used for the udon soup) is the best I've had outside of homemade. Yu Me Ya also has very good udon but it can be a drive depending on where you're coming from and they're only open for dinner. I would advise against Chopstix and Mitsuwa's take out counter (Kayabata I think it's called); both places are really subpar and would be a huge disappointment compared to the nabeyaki you experienced in Costa Mesa.
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Sakura 1
3904 Convoy St, San Diego, CA
Temecula Wine Country
Agreed! Have you tried Palumbo? He's really an anomaly in Temecula. And how about Paso Robles? Some of the zinfandels coming out of there are outstanding.
Kosher or Halal ramen [San Diego]?
Ha! Very much appreciate your visual description of the package; how did you know that's how I shop Japanese markets? I'm in trouble if ever a manufacturer decides to change their packaging. Could have done it the normal way, by reading the writing, but I was a stubborn child who rebelled against her Japanese upbringing and brought shame down upon the heads of her ancestors, both living and dead. I'm a happa (one parent from the old country, the other a gaijin) and am becoming more appreciative of my roots now that I'm getting older. Thanks for all the wonderful information, my fellow JA; I'm off to Mitsuwa today.
Kosher or Halal ramen [San Diego]?
Well, cgfan, you're right again. I called my mom, who is from Kyushu, and she confirmed everything you said, adding that ramen stock in other (more northern) parts of Japan are often based on chicken and shrimp. Thank you for your accurate information. Now, on to that interesting tidbit about the Myojo Chukazanmai instant ramen. Being Japanese-American, that instant stuff (Sapporo Ichiban) was a much-loved part of my childhood and a vice I indulge in very infrequently as an adult. I've had the "tonkotsu" style with the packet of pork fat and it isn't too bad, considering what it is. I'd like to give your brand a try. Does Mistuwa carry it, or maybe Nijiya?
Kosher or Halal ramen [San Diego]?
But, but . . . I had always been under the impression that what separated ramen from other Japanese noodle dishes was the pork stock, as opposed to the ubiquitous dashi stock, and that the pork stock revealed ramen's Chinese roots, differentiating it from other, purely Japanese, creations. Isn't the term "tonkotsu" an indication that bones were used to make the stock, thus yielding a richer, more full-bodied soup than the regular pork stock? Or -- here's something emerging from the fog that is my brain -- is pork stock more southern/Okinawan? Are there dashi-based ramens in other parts of Japan? Either way, tanzbodeli, cgfan is right: best to ask just to be safe.
Escondido - 150 Grand Closes
Drat, another one to cross off the list. Hubby and I went there a few times when it was still young and we loved it. I was introduced to the joys of sweetbreads at 150 Grand. We've been meaning to go back, but life and time have conspired against us. Sigh.
