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NY style slice near SFO/San Mateo

I am not much for toppings on pizza. In my opinion it too complicates the taste and turns into more about the toppings than the crust and the sauce. It is interesting the discussion about crust styles - I did find it a bit more flatbread style than I expected. Again, It wasn't a bad pizza - in fact it was pretty good. I simply have other places which I think do it better.

I know that with the water shortage and rising costs of vegetables and meat, I wonder if this is causing a bit of trouble for restaurants as they can't source as good a product for their price point.

about 14 hours ago
cloudship in San Francisco Bay Area

NY style slice near SFO/San Mateo

So, I ended up having a little less time than I thought I would. I did Delfina and Blue Line. Delfina was pretty good. More what I would consider Californian, but then again I am not an authority on pizza styles. I just got a basic four cheese. I would definitely go back, but it doesn't make any top fave lists.

Blue Line was much better than expected. Again basic cheese deep dish. Crust was a bit harder than I would have preferred, but good flavor. Could have done with a tad less sauce, but that is just being picky.

I also went to Cafe Figaro, basically because I was really int eh mood for carpaccio. The food was good, not great. I wasn't so crazy about the service. First place I have been to in a while where they were visibly not happy to serve a party of one.

NY style slice near SFO/San Mateo

When it is done right, I actually prefer reheated slices. Problem is many places think it is only about remelting the cheese.

I have to see how my schedule shakes out, but with so many different options and styles, it may be worth it trying to turn this into a pizza sampling trip!

NY style slice near SFO/San Mateo

It doesn't have to be absolutely perfect or authentic. What is important to me is a nice thin crust with a bit of crispness and flavor, and a decent sauce that is more than just tomato paste.

What is the typical style of Pizza around there, anyways? I will be up in SF proper one day, but will have other plans. I won't unfortunately have time to drive too far, Burlingame is a good location.

I may luck out and get a refrige in the hotel room - then ordering a whole pie may not be too bad.

NY style slice near SFO/San Mateo

I am going to be at SFO for a few days. I will have a car, but will probably need to stick around the airport area, or maybe as far south as San Mateo. Are there any good NY style pizza places around there? Or if not, what is the best pizza. I will have a car.

Recipe ideas for picky husband?

Lettuce doesn't really taste like other green vegetables. So it hard for people to get over that hump. For me, I started eating salad when my mother started buying really light iceberg lettuce. It was far enough away from green for me to try a few tastes, and from there I could slowly work my way to darker lettuce.

Whatever you do, don't try throwing in arugula or spinach into the mix hoping they won't notice. That stuff stands out and will completely throe them off the idea.

May 03, 2015
cloudship in Home Cooking
1

A few days outside of Racine

I am going to be in the Racine area for a few days in a couple of weeks (actually Sturtevant but Racine looks to be the closest big town). I need some dinner recommendations that are not too expensive, other than Asian and Mexican. I would really like to find a good Polish restaurant or a good Greek place. I will have a car, not so sure on time. I might be able to squeeze enough time in one night to get up to the south side of Milwaukee, but need to plan on some options that will be closer. Just looking for basic good food, nothing too fancy. Fast Food is OK!

Mar 13, 2015
cloudship in Great Lakes

Best NY Style Pizza Ft. Lauderdale

There seems to be a lot of different pizza styles available in South Florida. Personally, I prefer NY style the most. Where do you think has the best NY style in the Ft. Lauderdale area?

Chicken Kiev in Montreal

For some reason I am craving it.
Will be in Montreal this weekend. I would like to find a place that does a good Chicken Kiev. I found Gibby's but I was hoping for something more...affordable. Any other suggestions? I will be staying at the Westin but will go anywhere I can get to by metro.

Barring that, any good places for cheese plates that are, again, not over the top in price range?

Mildest tasting white flour substitute

How does Cashew Flour/Meal compare to Almond Flour/Meal?

Nov 14, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

Not sure - I don't think it is, package doesn't say. I am using the Bob's Red Mill brand.

Nov 12, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

How does that taste? I note a lot of the "low carb" type of flours are just complex mixes of things live Flaxseed flour. Is Carbalose different?

Nov 10, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

I tend to do that too. The problem I find is that the almond taste just seems to overpower everything where it is not a compliment to the flavor. Same with coconut flour, and coconut flour is so hard to work with. I saw the cashew meal - wasn't sure if it would be stronger or milder. Same with Walnut flour.

Nov 10, 2014
cloudship in Special Diets

Mildest tasting white flour substitute

So I have been trying to cut back on carbs. For me the biggest challenge is flour. I like my noodles, dumplings, crackers, and cereal. Most low carb recipes I see rely on either Almond Flour or Coconut Flour, both of which I find too strong tasting in recipes.

What flour substitutes are the mildest tasting? I am really mostly concerned with bulk - I can compensate for gluten issues, and egg whites just aren't holding up enough for me.

Nov 08, 2014
cloudship in Special Diets

Recipe ideas for picky husband?

Read this: http://www.mayoclinic.org/healthy-liv....

Make sure you click on Read Comments. It is not unpopular. I used to think I was the only one like this.

Just a couple of comments I want to add as I deal with this myself. First, it is NOT a lack of flavor. In fact that is usually what turns me and I suspect others like me off - the flavors are too strong. I only discovered this when I was flying and got served a meal, and for some strange reason actually tried eating a piece of raw tomato. I think it is because of the altitude, but I find there are a few veggies I can at least swallow (I wont say so much eat or enjoy) when in the air I cant on the ground.

Second, and again a bit of discovery - tomato sauces are good, but tricky. a lot of them I find intolerable, yet in other cases I love them. Whatever you do, don't do raw tomato sauces or tomato puree.

What about fruit flavors? not so much fruit itself, which he probably wouldn't like, but fruit flavors? Try combining that with proteins such as chicken.

Oct 08, 2014
cloudship in Home Cooking

Fluffy Bechamel

I got much better (though still far from perfect) results this time around. I did use 2 yolks instead of whole eggs, which I think was a big difference. I also used 1/3 cup of olive oil and 2/3 cup of flour instead of 1/2 cups of each, and lastly, I simply let the oil and flour cook over very low heat instead of constantly stirring. And only stirred occasionally after adding the milk, again going for longer over lower heat. I think I might have been stirring to much too vigorously, and ended up getting it too glutinous in the process. It had a much better consistency but not as much height.

Sep 29, 2014
cloudship in Home Cooking

Best Delivery Pizza JFK Area

Going to be spending a night at a hotel near JFK. I won't have a ton of time, and too cheap to spend the money on the Airtrain just to get to the subway. What is the best pizza place that delivers in the area? I love a lot of cheese and a slightly sweet sauce, if that helps.

Sep 17, 2014
cloudship in Outer Boroughs

Fluffy Bechamel

I use whole eggs. In fact this last time I even tried three - yet I did not get the puff that I had expected. Should I have cooked it a little loner after adding the egg? In fact I think it was too much egg - it seemed a little tough this last time. Or maybe it is just quantity? How much bechamel do you usually make?

Sep 09, 2014
cloudship in Home Cooking

Fluffy Bechamel

I have been trying to make a good Pastitsio lately. My problem is the bechamel sauce - no matter what recipe I try, mine always comes out kinda thick and gooey, not light and fluffy. Any hints?

Sep 09, 2014
cloudship in Home Cooking

Not so happening places near Hilton Midtown

Like I said, the onion soup was fantastic - one of the bet I have had. But that is me - I always manage to pick the wrong restaurant and the wrong thing to order.

The food hall wasn't bad. I mean, it is not as great as I think they make it out to be, and no I did not feel like I was in Europe. But things looked pretty good, prices were up there but not exorbitant. Definitely tourist country, though, if that bothers you. I just take them as part of the scene.

I did discover Kinokuniya though. Even discovered the ground floor Japanese section - which was great until I realized they don't put pictures on the book spines so I had no idea if a book was a cookbook or a novel!

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Well, my plans were a bit upended due to some transportation issues. I ended up grabbing a late lunch piece of quiche at Pain Quotodien, which to be honest I thought was way overpriced and not terribly good. I did have a chance to grab an incredibly good blueberry bread pudding from a stand in the food hall beneath the Plaza hotel.

After getting back late I found I was still in a bit hungry and wasn't in an Italian type of mood so I did end up at Bonne Soupe - the onion soup was incredible! Unfortunately the quiche (I was in a quiche mood I guess) was horrific, so I passed on desert. Next time i am down there I am going to make sure I plan for a little more time, I forget how much longer eating and getting around in New York is compared to back home.

Jul 17, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

I just took a peak at their menu. If that is a step up from a Diner, I think I am going to have to start looking at diners and fast food.

Jul 08, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Agreed pizza is moving upscale (not so sure I am a fan of that), but I think /i had in mind maybe something more of a real dinner. I would normally say family style, but in New York I kinda worry what I would get with something labeled as such.

maybe I should change the focus and say a nice wide menu with not too expensive prices?

Jul 06, 2014
cloudship in Manhattan

Not so happening places near Hilton Midtown

Going to be in the city next weekend for a night. My schedule is pretty tight already, and to be honest I am not planning on making this a culinary trip. I am looking for a fairly laid back place near the mid-town Hilton/MOMA on a Saturday night. I want something maybe a step or so above a diner, but not asian. Doesn't have ot be the best food in the world, certainly not the fanciest or most innovative, just something reliable and where I dont have to getdressed up or refinence my house for.

My backup is La Bonne Soupe.

Jul 05, 2014
cloudship in Manhattan

Croissants in Worcester

They finally opened? I thought the idea was dead - they had been talking about it for years. Will have to check it out.

Cheese for a Flight

Unfortunately, not local. I have a couple incredibly good ones about an hour and a half away, but won't have time on this flight anyways to stop there. Now that I am back to airline peon though, I expect to be flying in coach on long trips more often, so I will look into it anyways and see what he says.

Beyond my immediate needs I think this makes a good general topic, as more and more people are, I think, looking to bring their own snacks on board. Maybe we should expand the subject a bit to say what you would take as a cheese plate type of thing with you. Get into the accompaniments?

Apr 25, 2014
cloudship in Cheese
1

Cheese for a Flight

May have been when they became popular, but it has been used as a trick for a long time as an alternative to melting ice packs.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Nope. Although, that does bring up ANOTHER idea I have had. How likely do you think you would be to spend $800 a person for a wine and cheese flight with really, really nice views?

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

Depends on the security. Technically a no-no, but some let it through. Risk on that one. Better luck with the frozen peas, though I have not tried that one myself.

In my case, though, my luggage will be sitting in my car ahead of time for several hours. I might use a freezer pack and bag and ditch that at the airport in my car if I drive all the way in this time.

Apr 23, 2014
cloudship in Cheese

Cheese for a Flight

We are going way off topic here, but I guess as a frequent flyer myself, I understand this is an issue.

First, to clarify, we are talking here about domestic US flights. There are a few differences in other countries, but we are going to be clearing security here in the US.

TSA is concerned with safety, not drug smuggling. That they leave up to other agencies. The concern is with liquids and liquid like solid substances (a.k.a. gels), that pose a security risk. They can reduce this risk (note it is not eliminated) by limiting things to small sizes. So, by making you carry liquids or gels in 30z or smaller units, all totaling less than a quart, the risk is reduced. Nothing requires your 3-1-1 bag to be toiletry items.

Airlines wont let you take alcohol on board. Too many regulation risks that way. But anything else they are happy with. A fed passenger is a content passenger.

As for the olive oil, check things like that. They make special bags for those types of items, but you can also get away with a double-lock gallon zip bag or one of those compression storage bags. Do use a bag, though. Not only because the baggage handlers well, mishandle bags, but also there is a pressure drop to about 8K feet in the baggage hold, so a pressurized bottle may leak or even pop the cork. Not likely, but possible.

Apr 23, 2014
cloudship in Cheese
1