emery_jc's Profile
need advice on pairing cheese with orange blossom honey
I have an abundance of orange blossom honey (on sale at the grocery store) and would like to pair it with a cheese to serve as an appetizer for a party. I can either serve it on bread slices or small leaves of endive.
I realize this may seem like a generic, no-brainer request. I've done some research and know that blue cheese is a classic for this kind of appetizer. But the reason I'm posing this question to Chowhounds is because I want to make sure I pick the right cheese for a honey that comes from orange blossoms.
Sacramento: need help picking one of three Mexican restaurants
I am arranging a dinner for my mom and my brother, who is visiting from out-of-state. Also with us will be my developmentally disabled sister, who can sometimes act the way a toddler might. I live in the Bay Area and need help choosing between one of the following three Mexican restaurants in Sacramento: Centro, Zocalo, and Ernesto's.
My two key needs are good service and not extremely noisy.
Chowhounders, what do you recommend?
Special dessert for graduation bbque
Will you have access to refridgeration? How about a limoncello tiramisu, garnished with some sliced strawberries?
http://www.epicurious.com/recipes/food/views/LIMONCELLO-TIRAMISU-em-TIRAMISU-AL-LIMONCELLO-em-241708
Falanghina- Pizza Napolitana is coming to West Berkeley
How can they get the full bar license when Berkeley won't let 900 Grayson serve dinner?
Tommy Bahama White Sand rum - what to do
I won a bottle of Tommy Bahama White Sand rum at a raffle/drawing today. The only rum cocktails I generally drink are Cuba Libre and Cuban Manhattan (Manhattan with rum rather than scotch or whiskey). Any suggestions for what to do with this windfall?
uses for dill and mint? (not necessarily together)
Tzatziki - you can use either dill or mint with the standard yogurt, cucumber, olive oil, garlic, and lemon juice combo.
Spare Ribs on Gas Grill
Yup, I successfully did pork ribs in a gas grill. Hopefully your grill has a temperature gauge - mine does and I kept it between 300 and 325F. I only had the back burner on, and above it a pan filled with water, to help keep things moist inside. I had to add more water part way through. The ribs were towards the front of the grill and I occasionally misted them with some water to keep the surface soft. As suggested by Gordeaux, start with a rub, then finish with a sauce, plus extra on the table for folks to dress the ribs as they like. They will be delicious!
Lidia Bastianich's updated website
http://www.lidiasitaly.com/
Darn, this was one of my favorite websites because it had so many of her recipes. It looks like they've now significantly scaled them back. The site has a note "unfortunately due to copyright laws, we are not permitted to post all recipes from her latest books, Lidia’s Italy and Lidia’s Family Table."
Sigh, I was looking forward to making the Limoncello Tiramisu.
Two days in Marshall (Tomales Bay)
I've eaten at Nick's Cove twice now and the food is hit or miss. Some dishes (a pasta with wild mushrooms, a stuffed pork chop, fries) were fantastic. Wonderfully rich flavors and well prepared. Others were underwhelming. For instance, my companion and I found the fish tacos to be bland and limp (in contrast to Michael Bauer's experience).
Cafe Reyes recently got a glowing review of their wood fired pizza, but unfortunately the post was deleted. I tried a sausage pizza there and although the sausage released a lot of grease onto the pizza, it was still pretty good. Classic wood over crust. I also enjoy siting at their outdoor tables with a glass of beer, reading, and occasionally looking up into the hills.
If you are also looking for breakfast pastries and good strong coffee, Point Reyes has two offerings - the Bovine Bakery and Toby's. The former only has drip coffee (but so deliciously strong and rich) and the latter does espresso. Both open early.
-----
Nick's Cove
23240 Hwy 1, Marshall, CA 95450
Cafe Reyes
Point Reyes Station CA, Point Reyes Station, CA
What's your favorite food blog?
I second this recommendation. I regularly consult Elise's blog for her cornucopia of recipes - meat, veggies, and desserts. Her instructions are straight forward and easy to follow. I also regularly turn to her archives for advice on cooking techniques. Even if I'm not going to use a particular recipe, I like to check to see how Elise recommends cooking a particular thing. For instance I successfully cooked a leg of lamb on a charcoal grill thanks to this post:
http://www.elise.com/recipes/archives/005235grilled_butterflied_leg_of_lamb.php
Trader Joe's To Discontinue Chinese Imports
Very interesting because those added ingredients are the ones I worry about the most!
Staying in Emeryville, looking for great take-out
These suggestions are probably too late for the OP, but maybe take out will be called for tomorrow night as well!
Has anyone tried (and liked) Cocina Poblana? Its in Emeryville, on Hollis Street.
http://www.cocinapoblana.com/
I love Riva Cucina, but have never tried them for take out. The Tagliatelle Bolognese is very rich and comforting.
http://www.rivacucina.com/
Extremely Disappointing Service at Bodega Bistro
Well, I guess this is one of those "you had to be there" kind of moments.
The "Why" of this post is "Why should it be too much to ask for decent service along with good food? Why should I tolerate poor service when I'm the paying customer?"
I will give them kudos for giving me a serving of broccoli when I asked for some veggies with my pork chop and rice. On the other hand, they were not able to make the crepe vegetarian for my co-worker. I think her vegetable noodle soup was good as usual. I did not get to sample the crepe.
Let me pose a broader question - how willing are folks to tolerate "blips" in service in order to have good food? Maybe that's the debate I was hoping to spark.
Extremely Disappointing Service at Bodega Bistro
Let me add a bit of context to explain why the experience was so noteworthy to myself and my friends - we work in the Civic Center area and we've eaten at Bodega on numerous occasions. We also frequent Turtle Tower, Golden House, Golden Era, and the now closed Mekong. This particular dining experience was outside of the usual parameters.
I appreciate not being rushed with the check. But avoiding eye contact, or any other kind of typical human acknowledgment? That's a little odd. It wasn't just me that was disappointed. One of my colleagues said "Apparently, we are invisible." We had never experienced this kind of treatment at Bodega before.
Extremely Disappointing Service at Bodega Bistro
Excited by the earlier review of the Vietnamese crepe, two co-workers and I headed to Bodega Bistro for lunch. We got there shortly before noon and it ended up being well over an hour long ordeal. The food was excellent as usual, but I feel compelled to say something about the service.
We stepped inside and found the place only half full. Three wait persons were working the tables. We waited for at least five minutes before someone even acknowledged that we might like to be seated. The waitress asked how many were in our party, we signaled three. She gathered up some menus and proceeded to take them to another table, where customers had been sitting without menus for as long as we had been standing at the door! My co-workers and I looked at one another in confusion.
We were finally seated a minute or so later, to a table with no menus. Then the menus came, along with glasses of hot tea. It took over five minutes for someone to come back and take our orders. One of the soup spoons on the table was missing a chunk from the eating/slurping edge. We watched as plate after plate after plate of food walked by and to other tables. During this time, the restaurant had roughly the same number of customers as when we arrived.
Now, I realize hunger can distort perceptions, but it seemed like we waited a long time for our food to arrive. So long, all three of us had emptied our tea glasses. I finally had to flag down another waiter to get refills. We then waited a long time for our check after we finished the food and the plates were cleared.
Had it been packed, I could have understood the gaps in service and attention. But it just didn't seem to add up. The meal took much longer than expected. It seemed like it took a herculean effort just to get someone to make eye contact with us. I will definitely hesitate before returning to or recommending Bodega.
-----
Bodega Bistro
607 Larkin St, San Francisco, CA 94109
NY Hound considering move West, need help and convincing
If you'll be in San Francisco on Saturday, try to swing by the Ferry Building on the Embarcadero. Saturday is farmers' market day. The prices tend to be more expensive than other markets, but its a great introduction to our wonderful foodie world here in Northern California.
-----
Capay Organic - consolidated in Ferry Bldg #9
1 Ferry, Bldg San Francisco, CA
Salt-cured pork shoulder - perhaps by mail? [Moved from Home Cooking Board]
Hi Home Cooking Board -
I recently posted on the San Francisco Board looking for local places where I could buy salt cured pork shoulder (petit sale).
http://www.chowhound.com/topics/482172
The recipe for petit sale and lentils I am hoping to make:
http://chocolateandzucchini.com/archives/2007/03/cured_pork_shoulder_with_green_lentils.php
Alas, the only place suggested - Fatted Calf - sells petit sale that is pork belly. So it got me to wondering if I needed to cast a wider geographic net. Any ideas for mail/internet orders?
Thanks!
Mekong on O'Farrell - Closed!
http://www.yelp.com/biz/mekong-restaurant-san-francisco
Gasp! Oh no, the rumors are true! Mekong Restaurant on O'Farrell has closed. It was one of my favorite places in the Tenderloin for Thai food. Apparently, it will be replaced by a Middle Eastern restaurant.
Where can I find salt-cured pork shoulder?
I'm looking forward to making this recipe from the Chocolate and Zucchini blog, but have no idea where locally to get the main ingredient - salt-cured pork shoulder. Any pointers or ideas? I can do the greater Berkeley area, San Francisco, and Marin.
http://chocolateandzucchini.com/archives/2007/03/cured_pork_shoulder_with_green_lentils.php
Thanks!
Batali vs Oliver
It sounded to me from the promors that this is a repeat of "epic" battles or something along those lines and is specifically to help refresh peoples' memories about Oliver before his new show starts up.
Where can I buy Sheboygan bratwurst?
Yup, I was looking for the ones served at the ballpark. I like Johnsonville Brats and other sausages, but I wanted to locate the ballpark ones.
Thanks for everyone's help!
Where can I buy Sheboygan bratwurst?
I've had it at AT&T Park during Giants games, but do not recall seeing it at the East Bay grocery stores I frequent (Andronico's, Whole Foods). Am I missing it somehow? Are there any places in SF where I could get it?
50th b-day party finger food....
I recently modified the following Paula Deen recipe with sliced almonds and Disaronno liqueur (because that's what I had on hand). The warm brie with sweet toping goes very well with apple slices.
Sugar and Nut Glazed Brie
http://www.pauladeen.com/recipe_view/781
Ingredients:
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 14-ounce round of Brie
apple wedges
pear wedges
lemon juice
crackers
Directions:
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees F for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.
Decadent brownies?
Try adding a touch of cinnamon or chili powder or both. I recently did this for a Mexican chocolate brownie. And like Foxy Fairy, I finished with a bittersweet chocolate drizzle across the top.
Thai Deep Fried Soft Shell Crab??
Yes, just had this dish at at Thailand Restaurant in the Castro. I can't vouch for the quality though, because I don't particularly care for soft shell crab. My dining companion seemed to like it though.
Le Creuset - Buy one, get a smaller dish free
Today at the Whole Foods on Telegraph Ave., Berkeley, CA. The 9" square dish was bundled with a 5 1/2" square dish, all for $29.99 plus tax. Colors were red/brickish, yellow, and blue.
-----
Whole Foods
3000 Telegraph Ave, Berkeley, CA
How long does smoked salmon keep (if never opened) [moved from Home Cooking board]
My mom gave me a package of smoked wild Alaska salmon last Christmas. Or could have been the Christmas before that. I've never opened the package. Would it be safe to use now? I mean, that's why it was smoked in the first place, right? To preserve it?
French in Petaluma?
Any recommendations for french cuisine in Petaluma? We usually spend New Year's out in West Marin so Petaluma is an easy drive for dinner.
