d

dave43's Profile

Title Last Reply

MSP New Szechuan restaurant where China Jen (Roseville) was - anyone tried it?

Scoop,

I'm surprised on your assessment of Grand Szechuan. The same chef you used to rave about at Little Szechuan, Chef Luo, now heads up GS.

-----
Little Szechuan - West End
5377 16th Street, St. Louis Park, MN 55416

Nov 09, 2009
dave43 in Minneapolis-St. Paul

MSP-Northern Waters Smokehaus

I have posted about this small deli in Duluth in a couple of threads but believe it deserves it's own. I recently read that there salami or salamini won Batali's annual contest at Salume in Seattle. The award is well deserved as their salamini is incredible. Some of the best sandwiches I have ever had also...The salmon sandwich I had was like eating sushi, The Pastrami sandwich was incredible, made with in house cured pastrami. The chorizo sandwich was great...using dry cured house made chorizo not the mexican sausage type. I also picked up some house made liver pate I look forward to trying. From what I hear the owner makes top quality smoked fish also. I will definitely pick it up next visit. The Heavy Table recently wrote an article on this spot that is worth checking out.

Nov 08, 2009
dave43 in Great Lakes

MSP New Szechuan restaurant where China Jen (Roseville) was - anyone tried it?

I am sad to hear China Jen closed as I recently read that they are the only place in town to carry Shanghai soup dumplings but excited that we have another choice for Sichuan cuisine as there have been alot of mixed reviews lately on the current top spots-Little Sichuan/Grand Sichuan, Teahouse, and Tian Jin.

-----
China Jen Restaurant
2193 Snelling Ave N, Saint Paul, MN 55113

Nov 08, 2009
dave43 in Minneapolis-St. Paul

No Mas - Jfood gives up on Chinese in MSP

It's good to hear town talk hasn't gone downhill after the changes. The Cheese curds there are excellent...made with wisconsin cheese and deep fried to perfection with a hint of citrus flavor. I concur on Great Mandarin having good americanized chinese food. I always order the hunan chicken as I love the tangy sauce. As far as crab rangoons I have had some excellent ones at Tian Jin but am reluctant to recommend as quality has dropped lately.

-----
Great Mandarin Restaurant
8251 Flying Cloud Dr Ste 1206, Eden Prairie, MN 55344

Nov 08, 2009
dave43 in Minneapolis-St. Paul

Craftsman...Wow (msp)

I plan on making it to what a lot of Minnesota foodies consider the holy trinity in 3 consecutive weekends. Alma, Craftsman and La Belle Vie. Alma was great but it didn't blow me away. I went to Craftsman and it was a revelation. The Charcuterie plate is a must. the kaleidoscope of flavors blew me away...I never thought sauerkraut could be so complex and ham that is aged for 2 years, are you kidding me? The Duck confit was excellent and the pancetta wrapped trout has me rethinking why I catch and release all my trout when I go out flyfishing. If I didn't live so far away I would stop in a couple times a week, sit at the bar order a Surly Furious and the Charcuterie plate. Life doesn't get any better then this.

-----
La Belle Vie
510 Groveland Avenue, Minneapolis, MN 55405

Nov 08, 2009
dave43 in Minneapolis-St. Paul

MSP: Best Reuben Sandwich

Pastrami Momma at Northern Waters smokehaus in Duluth. This place KNOWS how to cure meat. The make their own pastrami and if you like chartucerie you need to try their salami...it is out of this world.

Nov 08, 2009
dave43 in Minneapolis-St. Paul

Charcuterie and more? MSP

Just got back from Northern Waters Smokehaus and got some Salamani. This stuff is ridiculous. Get some before the secret is out. Although the secret is actually out as The owner won first prize at Batali's annual salami contest at Salumi in Seattle.

-----
Northern Waters Smokehaus
394 S Lake Ave, Duluth, MN 55802

Nov 08, 2009
dave43 in Minneapolis-St. Paul

MSP-Tian Jin-Must Try in western Suburbs (Mandarin/Szechuan)

The owner Ryan has moved back to China for a couple of months. I really like Ryan and Yin but service has always been lacking. To be fair though you will be hard pressed to get good service at ANY Chinese restaurant in town. I believe the head cook is still there but quality has gone down. They were fighting an uphill battle from day 1 being located in Chanhassen. I really wonder how much longer then can last.

Scoop...I am just about positive the chef at GS is the former part owner/chef at LS. It looks like they dumbed down for a surburb although the menu seemed to have a lot of sichuan items on it.

Nov 04, 2009
dave43 in Minneapolis-St. Paul

MSP-Tian Jin-Must Try in western Suburbs (Mandarin/Szechuan)

Not Chinese but I heard Tanpo (Japanese) in St. Paul makes some good noodle soups.

On another note I find it interesting that Grand Sechuan is a advertising Chef Luo as the head chef. If I'm not mistaken he is the chef who first started chatter at Teahouse, and then Little Sichuan. I was there shortly after they opened and was told he was in the kitchen. It was good...I plan on going back soon as I have been a little dissapointed with Tian Jin as of late.

Nov 03, 2009
dave43 in Minneapolis-St. Paul

MSP Rotisseria Chicken-Man to resurface in Deephaven

I think the chicken I had last night was the best I've ever had. dipped in the mean green sauce...wow.

Nov 01, 2009
dave43 in Minneapolis-St. Paul

Restaurant Alma [MSP]

Everything was excellent. I would give the rundown but our waitress said everything was changing the next day. The terrine was excellent....the sauce was incredible. Both entrees the ribeye and the scallops were great, it was hard to pick a favorite.

Oct 31, 2009
dave43 in Minneapolis-St. Paul

Restaurant Alma [MSP]

Did a search and didn't find a thread dedicated to Alma. I recently read that Jfood said this was his #1 spot which is impressive considering he has scoured all of the good spots in town. I'm going tonight and was wondering if anyone could suggest what Alma does well...Their "go to" dishes. Thanks.

-----
Restaurant Alma
528 University Ave SE, Minneapolis, MN 55414

Oct 29, 2009
dave43 in Minneapolis-St. Paul

Making Biltong

Made my first batch. I hope I didn't put too much salt on though. I sprinkled it all over (not totally coating it) when I went to scrape it off, not alot was scrapeable as the meat was wet enough to soak up most of the salt.

Oct 18, 2009
dave43 in Home Cooking

Making Biltong

Great thread...What is considered dry? I actually have a hygrometer to read the percentage of humidity in the air. I am either running AC or heat in my house so I would think the air would be dry enough. Does it have to be 60%,50%, 40%, etc... humidity? Also I heard that soaking in vinegar overwhelmes the meat and you are supposed to just brush the vinegar on.

Oct 16, 2009
dave43 in Home Cooking

BEST BEEF JERKY (MSP)

Anything new?

Oct 16, 2009
dave43 in Minneapolis-St. Paul

Kippis and Takk for Maten in Duluth

I agree...the catfish pate is incredible and worth the trip by itself.

Sep 26, 2009
dave43 in Great Lakes

Good eats between Two Harbors and Lutsen [MN]

Ledge rock at Larsmont is worth checking out. The walleye was good and the seafood bake was surprisingly good and rich. Stay away from the Calamari stew. The ingredint list made it sound excellent but it was as bland as it gets.

Sep 26, 2009
dave43 in General Midwest Archive

Eats in Duluth

I really enjoyed Kippis. Had the 3 dish sampler for $16. The duck was cooked perfectly. The gravalax was a little salty but was excellent. The surprise was the catfish pate. Scooped up with their homemade chip bowl the pate was a perfect balance of flavors. There was a citrus element that really made it shine.

Hell's Kitchen was good as always. The Porridge is incredible, the lemon ricatta cakes are so good you don't need syrup. While everyone raves about their huevos rancheros my Mom and I agree that while it is good the salsa is too sweet and I wish it was toned down a bit.

Angry Trout Cafe is always a standby and I discovered a new favorite.... Herring Roe. Small in size they pop with the taste of the sea and is an affordable alternative to the caviar of the Caspian sea.

Sep 26, 2009
dave43 in Great Lakes

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

Karykat,

Ask them to do the cumin lamb dry style.

Sep 26, 2009
dave43 in Minneapolis-St. Paul

MSP-Lake Superior Herring Roe

Just had some at Angry Trout Cafe in Grand Marais. I was impressed especially considering it is much more affordable then Caspian caviar. The roe was crunchy due to the smaller size and had the taste of the sea with a hint of butter.

Sep 26, 2009
dave43 in General Midwest Archive

Eats in Duluth

I definitely plan on hitting Northern waters...I can't decide what salmon sandwich to get though...the cajun or the wasabi.

Sep 19, 2009
dave43 in Great Lakes

smoked fishfrom Superior Wisconson

Has anyone gotten fish at Russ's brothers place down the road by the same name....kendall's? There is a family feud and the employees at Russ's will tell you that his brother uses rotten fish, rancid smoke, etc...Has anyone ever compared?

Sep 19, 2009
dave43 in Great Lakes

Good eats between Two Harbors and Lutsen [MN]

Good call on Lockport...I always stop by and get a sticky roll when I go grouse hunting. Amazingly I haven't had their breakfast but I have heard it is the best on the shore hands down.

Sep 19, 2009
dave43 in General Midwest Archive

Trip report: Great eating in Duluth (long)

Thanks for the report Anne...it's nice when people try different places. I know I am stubborn in trying the same places.

Sep 19, 2009
dave43 in Great Lakes

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

Funny you say that...I ordered shanghai soup dumplings at Pagoda and they brought buns filled with pork mixture you described.

Sep 18, 2009
dave43 in Minneapolis-St. Paul

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

I will have to check Yangtze out...I think it is actually closer to me too. If you find someone who does Shanghai soup dumplings let me know. I have asked everywhere and no one does them. although I did hear Teahouse St. Paul used to.

Sep 17, 2009
dave43 in Minneapolis-St. Paul

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

Scoop,

Yes, I think we are on the same page...The dried chili peppers have no heat as they have been deseeded like you mentioned. I have mainly noticed peppercorns whole in the chung king but as you mentioned I would be surprised if TJ didn't ground some of them in the dish. Another dish I get alot is the Fish filet in spicy broth where the Ma is more intense. I have noticed whole peppercorns in this dish also but have never inspected closely to check for the ground peppercorns. Although with all the chili seeds it might be difficult to see. I agree with you on GS's use of heat. Since this restaurant is LS in a different location I don't see why they can't maintain there status as a good sichuan restaurant. I look forward to your Pagoda review and I encourage you to give TJ another shot. Since you like Cumin Lamb, ask them for it dry style. I also encourage you to try one of their none sichuan dishes like Stewed Oxtail and tounge, Mandarin beef with golden garlic, or steamed sliced pork with preserved mustard. These dishes are more adventerous and usually ordered by Chinese but I think they are a good representation of northern chinese cooking.

Sep 16, 2009
dave43 in Minneapolis-St. Paul

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

Scoop,

It is the seeds and veins from the peppers that contains the heat not the skins which you find in Chung King Chicken. I have found that all of the spots in Mpls...TH, LS, TJ use whole sichuan peppercorns. We won't rehash the bell pepper debate as all the restaurants above use these also. If it truly is authentic to ground the peppercorns I wonder why all the local restaurants are not doing this? i will have to ask Ryan at TJ why he uses them whole.

Sep 14, 2009
dave43 in Minneapolis-St. Paul

MSP: New Restaurant(?) - Grand Szechuan in Bloomington

Tian Jin...IMHO, has the best Chung King chicken in town. I agree with you on the spice level. I think Little Sichuan sources hotter peppers then TJ. GS didn't blow me away the one time I was there. I would assume they would keep their same suppliers that they had at LS but who knows.

Sep 09, 2009
dave43 in Minneapolis-St. Paul

Kabobs Minneapolis

Went back again. Definitely one of the better buffets I've had. The Tandoori chicken was moist and I had the Goat curry again which is my favorite. Dara did a write up on this place and gave it high marks.

Sep 09, 2009
dave43 in Minneapolis-St. Paul