jmconcierge's Profile
SW Colorado/SE Utah Help Needed
Hi Hounds,
I'm a CO native that has not spent much time in the Four Corners area in quite some time (I lived in Durango in 93-94). I need help finding some good restaurants in the area - specifically Durango, Cortez, Dove Creek, Blanding/Monticello and anywhere around there.
I'll be travelling with my GF who is picky (read: pescetarian), but open minded. We both like New Mexican style cuisine, but somewhere that does good local fish (trout) would be appreciated as well.
Our budget is pretty open - we live in San Francisco and dropping $120 on a meal is kind of the norm for a decent place.
Last time we were in CO we spent two weeks in my home town (Summit County) and, aside from breakfast, we had a hard time finding places we liked.
We are totally willing to travel up to an hour for exceptional places. Thanks for any and all responses!
-jmconcierge
Street corner tamales in San Francisco?
Most weekdays I see a woman selling tamales out of a cooler at the 24th Street BART station at about 300 pm, directly across from the top of the escalator. Her friend sells flowers and the calls of "Flores! Tamales!" always makes me smile since that means I'm almost home.
Can't speak to the quality though. Tamales were never my thing.
Cowgirl Creamery Drake cheese sighting
Just came back from Rainbow, 4 1/2 wheels left there if anyone's interested...
Cowgirl Creamery Drake cheese sighting
I picked a wheel up @ the ferry building yesterday at around 1000am, and the monger there told me they still have quite a bit available.
I'm going to cut into it tonight. I've never had it before- any pairing suggestions from those who have?
What to do with too much Gorgonzola?
Thank you one and all for your ideas! I looked @ Joe H's recipe, and it sounds great BUT I'm not sure I want to put so much work into gathering his specific ingredients. We've managed to use half of it over pumpkin ravioli from Lucca Ravioli in SF around the corner from my house. I think I'm going to use Coll's idea on gorgonzola-y garlic bread, and finish the rest just on it's own with some wine.
Thanks again!
What to do with too much Gorgonzola?
Hey Hounds,
I had a recipe that called for a little bit of gorgonzola, and my SO went out and bought a pound of the stuff. Now we have way more than we need and I'm looking for ideas...
It's the creamy, Italian kind (not the kind you can crumble), and there's only me and my SO here to eat it. I really don't want to throw it out so if you have any ideas or receipes that use a lot of this cheese please let me know!
-Jon
PS - She's a pescetarian so any application sans land-meat would be doubly appreceiated. Having said that, I do eat everything so all ideas are welcome.
Best Gyro in San Francisco?
Sorry- I was taking about Ayola #2 (the one on Kearny between Bush & Pine)
Best Gyro in San Francisco?
I should say for the record that I am not from the East Coast, nor am I Greek, but I can tell you that the Gyro @ Ayola is pretty darn good. The meat is fresh, the pita is pillowy and soft, and they have a pretty good medium-hot house sauce in a squeeze bottle on the counter (try it). The fries are VERY good- thin, crisspy and peppery.
Need Asian restaurant for 30 visiting Japanese executives
We did a group function @ Ozumo down near the Ferry Building, but if memory serves it was over $80/person (I think it was more like $90) without drinks. But it was very nice. I noticed that Heaven's Dog has some options in your price range...
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Ozumo Restaurant
161 Steuart Street, San Francisco, CA 94105
Heaven's Dog
1148 Mission Street, San Francisco, CA 94103
Seeking a la carte chestnut soup
My g/f had it last night at Frances, the new restaurant on 17th in the Castro. It's even on their sample menu here:
http://frances-sf.com/menu.html
We only spoke briefly last night but I remember her saying the soup was very good. Might be worth a phone call..
Need to find a good restaurant for my way too expensive bottle of wine
Hey hounds-
I'm a cheap wine drinker. I can appreciate good wines, but typically if I spend more than $20 on a bottle it's a special occasion. Recently my girlfriend and I received a really nice bottle of wine as a gift and we would like to take it to a great restaurant.
Sounds simple, right?
Here's the catch- it's a big red wine (Joseph Phelps Backus 2006 Cabernet), and my g/f is a pescetarian. So she only eats fish and I'll eat anything. Obviously I'd like to pair it with a fantastic steak- or something along those lines- and she needs a protein option that would work with the wine as well (seared tuna maybe? I'm stumped).
We are open to any budget (this will be our one big meal for a while), but we need a place in San Francisco. We are also open to any cuisine type, but personally I'd like a place that cooks a great piece of beef.
Many thinks for any and all ideas!
-Jon
Pickling Cucumbers [split from S.F. board]
Here's the recipe I have:
1/2 t. Yellow Mustard Seed
1 t. Brown Mustard Seed
1 T. Dill Seed
1/2 t. Cumin
1/2 t. Coriander Seed
9 Black Peppercorns
2 Whole Allspice Berries
3 Whole Cloves
3 Chile de Arobol
7 Garlic Cloves
2 T plus 2 t. Kosher Salt
1 T. Sugar
1-2 Bay Leaves
2 c. Water
1 c. White Vinegar
1/2 c. White Wine Vinegar
2 lbs. Cukes (I cut them into about 3/4" rounds)
I just heat everything (but the cukes) to a simmer and pour the hot mixture over the cukes into a 1.5 liter glass jar. My buddy says to wait three days and twirl the jar once or twice a day to distribute the spices. I'll let you know how they turn out!
-Jon
Pickling Cukes?
Thanks for the suggestions everyone! I ended up finding pickling cukes @ the Ferry Plaza Farmer's Market. Didn't catch the name of the stand, but they were organic cukes being sold at a stand next to Rancho Gordo, to the left of the Embarcadero entrance as you face the building from Justin Hermann Plaza.
They were a little caked in mud, but once I got them home and washed them the were beautiful. A few more days and I'll have some great pickles.
Thanks everyone!
-Jon
Pickling Cukes?
Has anyone seen good quality picking cucumbers (think dill pickles) in SF recently? I just spent 3 hours going everywhere I could think of (Safeway, Rainbow, Whole Foods on 17th, Whole Foods on 4th, lots of produce spots on Mission) and could not find any that were not old and soft.
Please let me know if you can think of any place you've seen decent cukes lately- I've got a great recipe from a friend and can't wait to get them going.
Thanks!
-Jon
Rest. needed w/heirloom tomatoes for lunch today
Thanks Robert! He's going to Boulevard for dinner, but Perbacco is a great option. Thanks again for the rescue.
Rest. needed w/heirloom tomatoes for lunch today
Hey Hounds-
I work in a hotel near Union Square and I usually have an answer for any restaurant request, but this one has me stumped.
I have a guest looking for a place for lunch that has some form of heirloom tomoatoes on the menu (lunch is for today). I know it's early in the season, but I've been seeing them at the farmer's markets for the last few weeks and I figure someone has got to be doing a tomato salad, or gazpacho, or something similar.
Has anyone seem herloom tomatoes on the lunch menu in or near downtown SF?
Any ideas are appreciated. Thanks!
-JPM
Help! Over-brined my turkey
Man, I think I'm gonna have to buy another turkey.
Thanks all for your advice. When I get home I will fry up a small piece and see what happens. If all else fails, I guess I can try and make soup with it.
Again, thanks for the advice. Hounds are the best!
Help! Over-brined my turkey
OK, so I'm an idiot.
I am brining a turkey for an autumnal pot-luck this weekend. I was distracted last night when I threw the brine together, and it looks like I doubled the salt called for in the recipe (recipe called for 1 1/2 cups salt, I added 3 cups since all I had was kosher salt on hand. The notes I just saw in the recipe do specify kosher salt. D'oh!).
So, this turkey has been brining since about 5pm last night and it will be about 5pm before I can get home to take it out.
Too much salt + 24 hours in brine = ruined turkey? Any ideas on how to leech some salt from it, or do you think I should just roast it as is? Any suggestions would be appreciated.
Thanks!
What to do with Mama Lil's Peppers?
Hey All-
I moved from Seattle to the SF Bay area three years ago, and one of the foodstuffs I miss is Mama Lil's Pickled Hungarian Peppers. I was at the Ferry Building the other day and happened to notice that Boccalone (a new salumi place here in SF) was selling Mama Lil's re-packaged under their own brand. I was so excited that I bought three jars worth.
I have been putting them on sandwiches and salads, as well as the odd pizza or two. Has anyone come up with a surprising or unusual way to use these peppers? Don't get me wrong- they are great as condiments and I'm sure I could use all three jars in the way I described above, but if anyone has used these in a actual dish (esp. chicken or fish) I would love to hear about it.
Thanks!
Slow Food Nation not-to-miss?
From what I understand, Armandino Batali will have some of his cured meats from Salumi in Seattle at the Civic Center Marketplace. Hopefully he brings some of his lamb prosciutto!
Whole turkey breasts in the city?
OK, so I called TJ's and asked them if they had whole turkey breasts and was told that they did. I went there and what they call whole breasts were actually boneless/skinless half breasts. I guess I should have been more specific- my mistake.
I finally did find frozen whole breasts at the Safeway on 16th & Bryant (the one Safeway in my neighborhood I hadn't checked). Thanks for the replys everyone!
Whole turkey breasts in the city?
Has anyone seen any whole turkey breasts for sale in the city lately? I know it seems kind of silly, but this upcoming Thanksgiving will be the second in a row without the bird, and I'd like to get a little turkey down my gullet beforehand.
I'm in the Mission, and they are not at any Safeway near by, Cala Foods, Whole Foods on Potrero, Drewes Brothers, or Bristol Farms. Any ideas?
Tom yum question
What you are talking about is the seperation of oil that comes from reducing and cooking coconut milk. The oil released from the milk then picks up the color of the other oils (like the red color form the chilis). IMO, this is one of the great secrets to getting an authentic Thai taste at home.
The frusterating thing is that, since returning to the States, the coconut milk sold in cans at the supermarket (Taste of Thai- I'm looking at you!) doesn't seem to want to seperate. If you can get you hands on fresh cocnut milk you will probably have better resukts.
Good luck!
Breakfast recommendation - Mission/Valencia streets
Boogaloos (22nd and Valencia)- Hipster Brunch
Jim's Diner (btw. 21st and 20th on Mission)- Greasy Spoon
Tartine (18th and Guerrero)- Good, Busy Bakery
