leanneabe's Profile

Title Last Reply

Best Smoothie Travel Mug? (easy to clean, bpa free, dishwasher safe, not too tall)

I've been using a glass pint-size mason jar for my smoothies. It's not as insulating as a double-walled thermos, but it's leakproof, sturdy, and dishwasher safe. You can also buy plastic lids for mason jars, but I find they aren't quite leakproof if you shake the jar.

Jul 03, 2013
leanneabe in Cookware

Marrowbones on short notice.

I've seen them in the freezer at Bisher's in Poway. They'll even slice them in half, lengthwise, as long as you're not there right before closing when they've already cleaned the saw.

13654 Poway Rd, Poway, CA

Dec 30, 2010
leanneabe in San Diego

Restaurant.com 90%off today

I think they "reload" certificates at the beginning of the month. Towards the end of the month, you'll start to see 60/70/80% off codes. They did the 90% off last September, too.

Oct 05, 2010
leanneabe in San Diego

My egg dilema

The color of the egg shell is determined by the color of the hen's earlobes. White earlobes mean white eggs, red or brown earlobes mean brown eggs. The exception is the Easter Egger or Americauna, which lays eggs that range from blue to olive green. We have a white chicken that lays brown eggs.

The strength of the shell and the color of the yolk are determined by the hen's diet. A diet rich in bugs and greens will give you a darker yolk. A diet lacking in calcium will get you a weaker shell.

If your whites are spreading a lot, the eggs are most likely not as fresh.

I'm not familiar enough with the various egg vendors at the farmers markets, but I think the quality of the eggs have more to do with the hens' diet rather than weather or regional issues.

Sep 22, 2010
leanneabe in San Diego

Vintage Wedding Luncheon

I had a couple of recommendations, then realized you're looking for a lunch spot. Neither The Pearl or Starlite (my choices to match your theme) are open for lunch, although The Pearl has a Sundary brunch that runs to about 2pm. I've heard it gets loud at brunch, though.

It's a stretch, but Bali Hai is all about tiki, which is kind of retro-vintagy, and they do serve lunch. Plus, you'll have great views.

-----
Starlite
3175 India Street, San Diego, CA 92103

Bali Hai Restaurant
2230 Shelter Island Dr, San Diego, CA 92106

Aug 18, 2010
leanneabe in San Diego

Places to eat near Humphries in San Diego

We've done dinner at (the renovated) Bali Hai and it went really well. Plus, we just walked over to Humphrey's and didn't have to re-park. Just know the prices at Bali Hai have gone up a bit. Drinks are still strong! I've had amazing fish there and slightly overcooked fish, so quality seems to vary from visit to visit. I love the appetizers, though. Make reservations, as they tend to fill up quickly with Humphrey's shows.

Along the way to Humphrey's (I guess depending on where you're coming from), there's Jimmy's Famous and Sessions Public. We love The Pearl, but be aware they don't take reservations for a party smaller than 6.

-----
Bali Hai Restaurant
2230 Shelter Island Dr, San Diego, CA 92106

Aug 17, 2010
leanneabe in San Diego

How to cook 4 qt of food in a 6 qt slow cooker

I cook everything in our 6-qt slow cooker. If it's less than half full, it sometimes just cooks in less time. I think the "method" for converting smaller recipes is to just place a smaller bowl or pan within your slow cooker, but I think the reasoning is to make sure the food is adequately covered with liquid without adding too much liquid.

Because I only use the slow cooker when I won't be home, I'm only making things cooked on the "low" setting for 8 hours. Any recipes designed to cook on "high" or within 3 hours, I would just do in a dutch oven on the stove or in the oven.

Aug 10, 2010
leanneabe in Cookware

Urge Gastropub - farm-to-table?

Their Angus beef comes from Thunder Ridge: http://www.thunderridgebeef.com/

Anybody familiar with them? I didn't see many details on the website.

Aug 09, 2010
leanneabe in San Diego

Emergency help Brunch Tomorrow

Can second Farm House and Cavaillon for brunch.
The Pearl in Point Loma does a nice brunch, too, but I don't think they do reservations.
Urban Solace does brunch and you can make reservations by phone or on OpenTable.com.

-----
Urban Solace Restaurant
3823 30th Street, San Diego, CA 92104

Cavaillon Restaurant
14701 Via Bettona, Suite 200, San Diego, CA 92127

Farm House Cafe
2121 Adams Ave, San Diego, CA 92116

Point Loma Cafe
4856 N Harbor Dr, San Diego, CA 92106

Aug 07, 2010
leanneabe in San Diego

Urge Gastropub - farm-to-table?

It used to be on their Menu page:
http://www.urgegastropub.com/menus.php

But I guess they changed it! Now they just try to "go organic" as often as possible.

If they are "burger-centric", they'd better start making better burgers.

Aug 07, 2010
leanneabe in San Diego

Urge Gastropub - farm-to-table?

I guess that's true... saying you're farm-to-table doesn't mean that farm has to be local or sustainable, right? We're just assuming it should be.

Aug 06, 2010
leanneabe in San Diego

Urge Gastropub - farm-to-table?

I have no idea where they source their ingredients, but I can tell you the burger tastes like a good ol' Angus beef patty, and that's not a compliment. They mention "local heirloom tomato", "local Carlsbad oyster", and various house-made/cured/pulled/soaked items, but that's all I can see.

They are very big on highlighting all the ways they've incorporated more than one beer into the food, although it was only slightly obvious in taste in the beer cheese soup.

The draft and bottle list is decent, and decently priced but was deemed slightly "pedestrian" by my boyfriend, who knows his beers and what's readily available in San Diego. They do have this pale lager, though, from a brewery in Golden, CO - it's called Coors...

After only one visit (where the draft system went down), I think they're decent for some appetizers and a beer, but it's unlikely to become a dinner spot for us. Especially when the burger is less than spectacular. I'd love to hear if anyone else has visited, though.

Aug 06, 2010
leanneabe in San Diego

Japanese Hot Water DIspenser/Warmer

You will find extensive threads debating the use of a hot water pot for tea steeping - the consensus among tea afficianados is that you should heat water for your tea just before you steep it.

I am not an afficianado and I will tell you that we pull out the hot pot every winter for easy, one-touch tea steeping and my experience is not ruined. I also sometimes put honey in my chamomile, and I enjoy Celestial Seasoning Sleepytime tea. However, if you're buying high-quality tea leaves, you may want to look for another method for your tea.

The hot water pot will give you water hot enough for instant noodles. We don't eat instant noodles (too much sodium for us), but it'll do the job. I don't think it's hot enough to cook regular pasta or anything, though.

We also use it to pre-warm coffee mugs, dissolve buillon cubes or instant coffee (for baking), and make small batches of oatmeal.

I'd keep an eye out on Amazon.com for good prices or visit an Asian home-goods store if you have one near you. A cheaper alternative is just to get an electric kettle. They usually boil water really quickly, if you don't think you need to "store" hot water for your use.

Aug 03, 2010
leanneabe in Cookware

Portugese Custard Tarts - Where can I find them?

The only place I've found with a good Portuguese custard tart (which are very different from the Chinese custard tarts) is in New Jersey.

The closest recipe I've tried to duplicate it is this one:
http://leitesculinaria.com/7759/recip...

If you do manage to find a decent version in SD, definitely let us know!

Aug 03, 2010
leanneabe in San Diego

cow or goat share for milk?

I have no details, but I've heard there is a natural food store in Ramona that sells raw goat milk. Supposedly, the guy who runs the store also has information on buying a share of a goat, which includes a certain amount of milk every month?

I've also seen raw cow's milk at the Henry's in Poway.

Jul 28, 2010
leanneabe in San Diego

Bankers Hill Bar and Restaurant

I knew I should have tried the fried green tomatoes/crab cake! We got swayed by deviled eggs. I want to go back to try some pie, but can't get the butterscotch pudding off my mind. Mmm... pudding...

Jul 15, 2010
leanneabe in San Diego

The new Bali Hai

Sorry to hear some kinks found their way in...

The calamari is completely different than what you'd expect at an Italian restaurant. The batter includes li hing mui powder, which gives it a sweet/salty/sour flavor. Was that what threw you off or were the calamari overcooked?

Jul 15, 2010
leanneabe in San Diego

Pacific Pastures Grass Fed Beef at Henry's

The Henry's in Poway has been selling filets, ribeyes, and strip steaks in addition to the ground beef. They're small cuts, but very tasty. The ribeye is small and thin, so you really have to watch it to make sure you don't over cook it.

I can't say how the quality compares to Whole Foods or Homegrown Meats, but since Henry's is just down the street from us, it's certainly convenient.

Jul 01, 2010
leanneabe in San Diego

Are there any restaurant or fast food chains you desire for San Diego?

Dunkin' Donuts might be the only chain I wish was in San Diego. We do buy the coffee from Costco, but it's not really the same.

I can think of a few chains we always visit when we travel to certain parts of the country, but we really don't eat at chains regularly enough to miss them when we come home. I still haven't been to the Sonic that opened up and I rarely stop at In 'n Out, either. Even if we did have a DD, we wouldn't go every morning. But it would definitely replace the occasional Starbucks run on weekends.

Jun 15, 2010
leanneabe in San Diego

California Olive Report

If you're really unhappy with it, Costco is very good about returns. I'm curious - what about the taste don't you like? Too grassy/mild/strong/etc??

Jun 10, 2010
leanneabe in San Diego

What do I do with 2 cups of homemade mayo . . . [moved from General Chowhounding board]

Buttermilk/ranch dressing
Make a white bbq sauce (a la Big Bob Gibson)
There are recipes for mayonnaise cakes (the egg and oil in cakes are met by using mayo)

Jun 10, 2010
leanneabe in Home Cooking

Fried chicken and cheesesteak

Philly Franks is in San Marcos. They also keep their Tasty Kakes (and sometimes Candy Cakes) in the freezer, if you like yours frozen. Philly Franks' claim is that they use Amarosa (sp?) rolls... not being a Philly native, I can't comment on how important this is or not.

The Philadelphia Sandwich Company is on Convoy, and their cheesesteaks are decent.

May 28, 2010
leanneabe in San Diego

HENRY'S MARKET (moved from L.A. board)

I'd agree Henry's is more like a cross between WF and Vons (or other major grocery store). Less expensive than WF, more organic and natural than a grocery. TJ is kind of its own animal. I shop at Henry's and TJ for most of my groceries... very occasionally at Vons for "mainstream" baking items and such and rarely at WF (mainly due to the crazy parking lots where they're located).

May 26, 2010
leanneabe in Chains

New or Still Good Restaurants to Try in San Diego

For the Saturday dinners, there's just the set menu. Maybe Th/Fri there's a choice? We've only been on a Saturday. The food was good and I found the wine pours to be more than adequate (for me, at least). My boyfriend liked that he could make his own beer flight for $9 (five tastes).

May 21, 2010
leanneabe in San Diego

where to buy halloumi in sd?

Trader Joe's sells "frying cheese"... I don't know if it's really halloumi, but it can serve the same purpose.

May 06, 2010
leanneabe in San Diego

Where can one get grass-fed beef?

The Henry's in Poway recently had some grass-fed beef from Pacific Pastures. They're up in Humboldt and their website says the LJ Whole Foods is one of their sellers. The label claims 100% Natural Grass Fed Beef, but there isn't much info on the website itself.
http://www.pacificpastures.com

May 06, 2010
leanneabe in San Diego

Messy Crab Shack-Style Seafood?

I thought there was another Asian-style crab place around Convoy, but I can't find it. Aside from Crab Hut, I can only think of Sand Crab Cafe: http://www.sandcrabcafe.com/

It's more of a "traditional" style dump crab on the paper table (they do give you wooden mallets) and I think it usually comes with potatoes, sausage, and corn. You can get various combos of crab, clams, shrimp, and crawfish. The sourdough bread is served cold, with butter... we usually just skip it. I like Sand Crab Cafe because I like the bites of sausage (dipped in honey mustard) and potato in between the shrimp and crab.

Crab Hut boils the seafood in different sauces (with varying levels of heat) and it's kind of all a la carte. If you want corn and sausage, you have to order it separately. Instead of dipping sauces, you get limes and pepper/salt. A pound of shrimp and a whole crab is usually enough for two of us. Kirk's done a couple posts on Crab Hut: http://mmm-yoso.typepad.com/mmmyoso/2...

The two places are really different, but we like them both for various reasons. One advantage to Crab Hut is you're next to O'briens, Yogurt World, and Crepe World. The disadvantage being the parking lot, of course.

-----
Crab Hut
4646 Convoy St # 106A, San Diego, CA

Yogurt World
4646 Convoy St Ste 113, San Diego, CA 92111

May 03, 2010
leanneabe in San Diego

Cookbook gift - Ad Hoc or Momo?

Okay, after checking out Ad Hoc from the library a second time, really looking through the recipes, and flagging a bunch of them, I finally just bought the darn thing. And then I made: fried chicken, creamed corn, biscuits, watermelon salad, and coleslaw (also the fried fresh chickpeas, which we didn’t like). I used my big dutch oven to fry the chicken, which took forever doing 3-4 pieces (thighs and drumsticks) at a time. It was all fantastic (the chicken brine uses thyme, parsley, lemon, and garlic and I could taste it all in the resulting chicken) and there was not a kernel of creamed corn left when we were done. Having said that, I did two batches of dishes while I was cooking and still ended up with an overflowing sink and counter full of dirty dishes. That was crazy. And, even though the book says you can keep the fried chicken warm in an oven while frying the rest, I just felt like the overall timing was off with all these dishes. The biscuits needed to stay hot, the creamed corn needed to be hot (but not too much or it would dry up), and I was still trying to keep the fried chicken going.

There are still plenty of recipes I want to try in Ad Hoc, but for entertaining purposes, I’m sticking with Momofuku. It looks impressive (but isn’t really so much active work) and using all those braised meats means you have a large window between having cooked food and serving everyone at once.

I also fried a couple of chicken breasts, then made the buttermilk dressing from Ad Hoc for cold fried chicken salad the next day. That was a great meal, too!

May 03, 2010
leanneabe in Home Cooking

Electric food slicer recommendations?

I honestly can't remember what kind of blade is on it! I want to say it's a serrated blade... in any case, whatever blade comes with the slicer seems to work just fine.

Apr 23, 2010
leanneabe in Cookware

Homemade Crunchy Spicy Tuna Roll

If you have an Asian market near you, I'd go look for those crunchy bits. I've seen them next to the bags of panko - they look like leftover fried batter crumbles. Then you wouldn't have to make them (and you can keep the bag sealed and fresh!)

Apr 23, 2010
leanneabe in Home Cooking