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Stellar meal at Shanghai Dumpling King - Outer Richmond, SF

Xiao long bao--are these crab soup dumplings? I had some sort of crab soup dumpling when I was in Shanghai last year, and they blew my mind. I'd love to find something similar in the bay area, preferably east bay. Any suggestions?

Jul 07, 2008
Brainfreezebob in San Francisco Bay Area

Getting rid of that "tofu flavor"

As a long-time vegetarian cook, this is mystery I've been baffled by for ages. In stir-fries and thai curries, my tofu never turns out like the flavor-absorbing, tender cubes I have at restaurants. My tofu always ends up tasting like, well... tofu. I've tried marinades, which can mask the flavor, but often add too much. I've tried elaborate washing and drying rituals. Nothing I would call a success.

Any tips? I just want to make a nice green curry with tofu that tastes like its surroundings, not like the cloudy tofu water it came packed in!

Jan 14, 2008
Brainfreezebob in Home Cooking

Raw Fish Noob to Make Ceviche. Hopes Not to Kill Guests

Having recently ditched 10 years of strict vegetarianism to sample the wonders of sea, I'm completely inexperienced in the realm of cooking/preparing fish. I have developed, however, a serious ceviche obsession, and the recipe in my Dona Thomas cook book is calling my name.

I'm planning on talking to the fish monger at length to make sure I get appropriate fish. The thing that worries me most is the cutting/de-boning. The recipe calls for 1/8" slices (so as to provide maximum surface area for the lime to do its thing) cut "on-bias." Google refuses to help me figure out what that means....

Any tips? Am I insane to try this? Thanks.

Sep 11, 2007
Brainfreezebob in Home Cooking

Vegetarian Chowhounds in the bay area recommendations?

I'll second assimilation. I'm a veg, but if you want to eat well, you've gotta steer clear of 95% of the veg-only spots (it's like there's a lower standard for food if you cater to our crowd).

Also, Cheeseboard Pizza and Vik's Chaat constitute at least 25% of the cells in my body.

Jan 23, 2007
Brainfreezebob in San Francisco Bay Area

Cracking Pizza Stones

Will pizza really slide of the peel more easily? I'm a little sick of cornmeal in my crust as well.....

Jan 23, 2007
Brainfreezebob in Cookware

Cracking Pizza Stones

I've been heating it up along with the oven, so I don't think that's the problem. I've read elsewhere that people in humid areas have cracking problems, so maybe that's it.....

Jan 23, 2007
Brainfreezebob in Cookware

Disapeared Post

Ah ha! Thanks guys.

Jan 23, 2007
Brainfreezebob in Site Talk

Disapeared Post

I've been lurking on these boards forever, but last night I actually posted--a message with the subject head "Breaking Pizza Stones." I've read through every page of posts from the past 24 hours and used the search function, but it seems to no longer exist......

Jan 23, 2007
Brainfreezebob in Site Talk

Cracking Pizza Stones

Oh, it wasn't a fancy stone. I threw the box away already, so I'm not sure what brand it was. I bought it Sur La Table for $20. Seemed like an upgrade from the tiles at the time....

Jan 22, 2007
Brainfreezebob in Cookware

Cracking Pizza Stones

After blowing through several unglazed tiles (bought in bulk from Home Depot for a buck a piece), I decided to cave and buy a real pizza stone. The second day I used it, it cracked. I did get some cheese on it (I was going super-thin, and had a pizza that refused to let go of the pan, cornmeal and flour dusting be damned). Any tips on not buying a stone every time I want to make a margarita?

Jan 22, 2007
Brainfreezebob in Cookware