adroit_minx's Profile
Your favorite NON-pie pumpkin dessert?
So glad I revisited this thread! Thanks for all the new ideas, and just in time!
Great food and a big screen in SF?
Giants vs. Diamondbacks tonight and I'm hoping to combine game watching with dinner out. Any suggestions for a mid-range place in SF with really good food that would also have the game on?
Great roast chicken in SF?
OK, I'm not sure why but the fall weather has had me on a roast chicken quest lately. Had Zuni's and Globe's recently.... wondering what some other Chowhoud favorites are?
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Zuni Cafe
1658 Market Street, San Francisco, CA 94102
ISO schmaltz
I'm making matzo balls and they're just so much better with schmaltz than butter or oil. :) Although eating it on a piece of crusty bread sounds interesting, too.... maybe with a sprinkle of sea salt...
ISO schmaltz
Does anyone know where in the Bay Area I might be able to find schmaltz (the chicken variety)? Any help would be greatly appreciated!
ISO -- A Killer Duck Breast Recipe, Light on the Fruit
Thanks, Masonville, I look forward to your results!
ISO -- A Killer Duck Breast Recipe, Light on the Fruit
I'm planning a dinner party for a few friends next weekend and thinking that seared duck breast would be great with the intended wine pairings. I've searched a lot of recipe sites, but many of the duck recipes involve fruit in some form. I know fruit and duck go well, but I'm looking for something that plays on the savory aspects of medium-rare duck breast. Any ideas would be much appreciated! I'm open to any skill level from easy to difficult. Thanks in advance for your help!
Hungry in Boston (for 24 hours)
Hi J -- I actually put Lucca BB on my list because of your Casey post! These are all great ideas, thank you. Given my time and appetite, I think wandering and snacking might be the best approach, unless something on a menu floors me and I decided to commit.
Hungry in Boston (for 24 hours)
I would love breakfast/lunch recs, thank you! Bear in mind that we have pretty great dim sum out here in San Francisco, but if there's something really amazing, I'm game for trying it.
I appreciate the heads-up on thin walls, too. Hearing "everything" can be TMI. I'll make sure the iPod's charged. :)
Hungry in Boston (for 24 hours)
Hello Boston Hounds! I could definitely use your help... I'll be in town for about 24 hours beginning next Tuesday evening 2/9. In this time frame, I hope to eat as much great Boston "stuff" as I can, and the "stuff" is really flexible. I embrace all food experiences.... the unique, odd, local, authentic, etc.... as long as it's a good meal and a good time. If there's a really great bar or counter situation, I'd love that as I'll be traveling and dining solo.
I've been reading Boston posts for the past week or so, and these are my thoughts so far. I would so appreciate any feedback and direction:
1) Hamersley Bistro -- This was recommended by a friend, he swears by it. It looks fine to me, but not compelling. Any specific recommendations or insights would be great.
2) Lucca (at Back Bay) -- Heard the bar dining there is great
3) Toro - I'm intrigued by the uni offerings on the menu, not to mention a ton of other things. Is it all as good as it looks? If so, I'll reconsider moving to Boston for my grad program. ;)
4) Taranta -- Almost everything on the menu looks incredible...
The details: I'll be staying at the Ames Hotel, Court St. and Washington. Walking distance is great but not necessary, I'll travel via cab/T for good food.
Thanks in advance!
ISO yucca flour in Santa Barbara
We're planning a Brazilian feast this weekend but can't find a local resource for yucca flour. Any suggestions??? Thanks!
Cold, cooked, whole lobster.... ideas???
I'm not "adroit" minx for no reason! Yes, all the yellow goodness was immediately sucked out... I usually do that first but don't talk about it much due to the potential visuals. :))
Cold, cooked, whole lobster.... ideas???
Late reply, sorry... but YES! The shells are in the freezer now, didn't have time to make stock right away. My understanding is that the shells will be OK in the freezer for up to 2-3 months. PLEASE advise me if it's less than that!!
What are you making right now?
This post was supposed to respond to adamshoe.... not sure what happened. Sorry.....
What are you making right now?
I'm almost certain *pesto* counts as a veggie.... :))) I agree, the inner Bay Area tomato crop is suffering greatly. NOT cool.
Cold, cooked, whole lobster.... ideas???
Thank you, THANK YOU ALL so much for the killer suggestions!!! I feel like I must report on the end result.....
As I was cracking it (I named it "Rock") over a cutting board, I ended up just eating it straight out of the shell, section by section, sucking out the fine meat in the spiny legs and everything, and ending with the claw and tail meat which went down in just a few bites. All cold, no accoutrement, only the juice and white-ish stuff running down my forearms, which was tasty as well.
The only "problem" with all these amazing suggestions is that I now feel I must, absolutely MUST, eat lobster way more often than I do. And I thank the Chowhounds for re-aligning my priorities a bit.
Rock (lobster) on! And, once again, thank you all! And heck, keep the suggestions coming if you feel the urge. :)
Any good cookbooks for sides?
I absolutely second Madison's "Vegetarian Cooking..." As most people consider non-meat items as side dishes, this is a virtual 700-ish page compilation of side dishes. "Local Flavors" is another book by Madison which has good recipes to browse.
A go-to of mine has always been "World Vegetarian" by Madhur Jaffrey. It's a huge (700+ pages) collection of International vegetarian recipes, with chapters on Dried Beans, Vegetables, Grains, Dairy, Sauces...
Good luck and have fun!
Cold, cooked, whole lobster.... ideas???
I just became a proud recipient of a whole cooked (as of about 4 hours ago) lobster. So... what should I do with this bad boy? It's about 1.25 lbs, orangy-red, kinda cute in a crustacean-y way.... Oh, and how long will it keep in the fridge if I have to delay the feast? Remove meat from shell or keep it intact? Thanks!
Any ideas for a breakfast soup?
Here's my favorite breakfast soup, something I winged one hung-over morning:
Italian "Bacon and Eggs" Soup
2 teaspoons olive oil
1 cup diced onion
10 cloves garlic, chopped or thinly sliced
1/4 to 1/2 teaspoon black pepper
1 cup diced prosciutto (great way to use prosciutto ends)
4 cups chicken broth (I use Swanson's low-sodium in a pinch)
4 cups water
3 large eggs, lightly beaten
Grated Parmesan and chopped parsley, for serving
1) Heat olive oil in a saucepan on medium-high. Add onions, garlic, pepper, and prosciutto and saute until onions are a light golden brown, about 3- 4 minutes. Add stock and water, bring to a low boil, and simmer for about 20-25 minutes.
2) Turn heat off and pour in the egg, stirring to create ribbons (I usually beat the eggs in a large measuring cup, makes the pouring easier.) Ladel soup into bowls and serve with grated Parmesan, chopped parsley, and more fresh black pepper. Eat with a couple slices of toasted or grilled French bread and you're a happy camper.
Whole Wheat Filo Dough - anyone tried?
I saw whole wheat filo dough (frozen) at my local Whole Foods yesterday. Has anyone tried using this? I was wondering if and how it differes in taste/texture from regular filo dough. I always try to use whole-wheat versions of white-flour items, and this would be a great find if it doesn't, you know, suck.
Turkey-Day Hits and Misses
Thanks krissywats, you ROCK! I have a no-fail profiterole "puff" recipe in my arsenal so this'll be perfect. Thank you again!
Turkey-Day Hits and Misses
I posted a thread earalier today asking for non-pie pumpkin dessert recipes, and your profiteroles sound PERFECT! I am formally begging you for the recipe.... :) (Please?)
Side Dish for Quiche?
I second the salad suggestion.... if you want to do something a bit more seasonal than a basic green salad, you can try making an arugula salad with persimmons, toasted nuts (hazelnuts or pecans work well) and a sprinkling of gorgonzola. The colors would be a nice compliment, too.
Your favorite NON-pie pumpkin dessert?
Great ideas so far, thanks to all! I'd love AMFM's roll cake recipe, and recipes or pointers on bread pudding as well (my last bread pudding attempt yielded results similar to warm hockey pucks.) Anyone ever heard of pumpkin-oatmeal or pumpkin cookies? I had sudden visions of ice-cream sandwiches using pumpkin cookies and drizzled with caramel sauce.... have I lost it entirely?
Your favorite NON-pie pumpkin dessert?
I'd love the recipe, and it sounds like I'm not the only one... :)
Your favorite NON-pie pumpkin dessert?
Love pumpkin, getting sick of pie already (and it's only 5 days after Thanksgiving, ruh-roh.) I'd really like to do some variations on the ol' pumpkin dessert thing for all the upcoming holiday parties this year. Any ideas from creative/experienced Chow minds? Recipes would be a huge plus as well. Thanks!
Spaghetti Squash Suggestions
One of my favorites ever is spaghetti squash gratin..... heat up some whipping cream with minced garlic, chopped fresh sage, freshly grated nutmeg, and white pepper. Toss it with cooked spaghetti squash. Slide it into an oiled or buttered gratin dish with shredded Gruyere tossed in and on the top. Bake on 350 for about 20 minutes. Very decadent but really good. Another good thing is you can assemble it ahead of time and bake it right before serving, once it's at room temp. Rock on with the spaghetti squash!
Deep-Fried turkey.. brine or not?
I heard the same thing about sealing in the moisture when deep-frying, so I was tending toward not brining but wanted the voice of Chow experts. Good thing you weren't hurt with the chicken!
Deep-Fried turkey.. brine or not?
YES!! I would love some more rub recipes, I seem to collect them since they're such an easy way to really flavor meat immediately. We always order fresh turkeys, so I'm covered there. Thanks, Judy! Also, any advice on what size bird fries up the best? We're thinking a 14 pounder?
