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coseboom's Profile

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Sparkling Shiraz: A Confession

I adore just about everything Molly Dooker and this Goosebumps is no exception. I've forgotten the vintage I had, but it was really exciting stuff.

May 25, 2008
coseboom in Features

Suggestions for pairing with coconut crusted talapia?

John Anthony Sauv Blanc
When I last had it, I was struck with this dried pineapple taste that would marry so well with the coconut! This is a tropical SB with none of the herbacious or "cat pee" smells typically associated with the varietal.

Aug 12, 2007
coseboom in Wine

Lark Creek Inn in Larkspur - Been there recently?

WOAH! Nice to know I'm not insane. Thank you.

Lark Creek Inn in Larkspur - Been there recently?

Just a few days left. I'd said that the second that guy was gone, I'd be back.
It's my neighborhood joint too. I've always loved that place, so this is great news.

The Red Cat Cookies-and-Cream Cake

I made this cake and really loved it, but it made me feel like I was going to die. One guest said "I think this is outside of my comfort zone." ROFL!

I NEVER thought I'd think of something as "too rich."

I don't think I'd make it again, but I was glad to have made it the one time. It really did taste fantastic.

Jul 23, 2007
coseboom in Recipes

Lark Creek Inn in Larkspur - Been there recently?

I ate at the Lark Creek Inn twice last July and loved it. LOVED it.

The chef moved on and was replaced by a new chef in August of 2006.

I went back to the Lark Creek in May of 2007 and had what may have been my most expensive worst meal ever. Man, was it ever a disappointment! The chef even came out and apologized (we hadn't complained yet) saying that part of our order had gotten misplaced. So, half of our food had been held while the other half was rushed. So, some of us had food that was overdone and cold. Others of us had raw food that was sloppy. (I had the latter). The flavors were all off (under/over seasoned) the meat tasted warmed-over. It was just an overall bummer.

What amazes me still is that he served it. He went ahead and served it anyway. They weren't even busy.

So, my husband (who was not there at that disaster dinner with my Uncle) wants to go back because of their July wine special. I really don't want to return until that chef is replaced. Am I being a bitch? Is the new chef really not so bad? Was this a one-off thing? Is this new chef really fantastic and I just got to see the worst of him?

Strange Pairings that Taste Uncommonly Good

Saltines with marshmallow fluff.

May 26, 2007
coseboom in General Topics

Stainless Steel Pot Repair?

I have a plain old stainless steel pot which the bottom seems to be peeling off of. Can anyone recommend a place to get this repaired? This pot is pretty special to me.

May 16, 2007
coseboom in Cookware

I can't believe my chowbaby ate it...

Good for you! Keep it up!

I too have been exposing my kids to whatever we eat since they could chew and have consistently been surprised and pleased with their little palates.

They do get picky now and again, but I never force them to eat everything on their plate, but they do have to try at least one bite of everything on the table.

I also have found that as they got older (my youngest is 6 now), including them in the food preparation process helps them be a little braver around new foods.

I am lucky that my babes don't have allergies, but I am whole heartedly for you sharing your tastes with your baby! At 20 months, they can eat almost anything you do, as long as it's not something she's allergic to and it's cut into a tiny enough piece!

May 13, 2007
coseboom in Not About Food

Best Breakfast Bars

Kashi bars are perfect for those emergency situations. I adore that they are whole grain, sweetened with barley malt syrup, and keep me full for quite awhile. I got a GIANT box (three flavors mixed) at Costco yesterday. Though I prefer the crunchy ones they just came out with, my family will probably tear through that giant case just this month!

May 13, 2007
coseboom in General Topics


I agree with this, but I would clarify that in between the steps "boil" and "saute," I shock them in ice water.

I basically treat them like greenbeans. Blanch, shock, saute.

I recently special ordered some for a dinner I made. MAN, I wish we got these on the west coast. They are so fantastic and so hard to get here.

May 12, 2007
coseboom in Home Cooking

Do you make sushi at home?

I agree - you always need more rice than you think. I would add to that: less fish! I was so shocked at how little I actually end up using. In fact, I usually make loads of salmon handrolls for my husband and I and only use 1/4 lb. of salmon between us!

When I was researching how to make sushi (when I first started), there were some online tutorials that really helped me out.

Here is how to make sushi rice:

Here is one on how to make hand rolls:

A few other tips I've learned:
-Fresh crab is really the best and since you only need a very small amount, it's affordable (I get around $3 worth and it's more than enough).
-If you are lucky enough to live near an Asian market, buy some shiso leaf and put it in your rolls and handrolls. It is heavenly.
-Put a paper-thin quarter-slice of lemon on your salmon nigiri or in your rolls. It sets the entire thing off.
-Practice on your trusted friends and family before showing off your skills at a party. It really does take practice!

May 12, 2007
coseboom in Home Cooking

First corn of the season! [moved from General Chowhounding Topics]

Oh my gosh, this sounds phenomenal.

Sour cream. Why didn't I think of that?

May 12, 2007
coseboom in Home Cooking

your "go to" online store for wine?

I usually go to

I have been so pleased with their service and their selection is clearly hand-picked.
Their recommendations have consistently pleased me.

I'm making myself thirsty!

May 12, 2007
coseboom in Wine

Lactose Intolerant? Here's help

About a year and a half ago, I was diagnosed as being intolerant to lactose. All the sudden, I can eat dairy again with NO problem! It's totally wild. So, I guess there's hope...

Anyway, I found that while I was doing the no-dairy thing that I fell in love with almond milk. It doesn't give you the gas that soy milk does and it has this fantstic rich and creamy mouth-feel. Also, it comes un-sweetened, which is great for simulating the milk experience. The stuff I found was made my blue diamond and they carry it at Trader Joes usually.

I also found that the Millenium Cookbook was a great resource. I wasn't really excited about being a vegetarian who was also lactose intolerant (I did NOT sign on to be vegan!) but that book really helped get me through.

May 12, 2007
coseboom in Not About Food

First corn of the season! [moved from General Chowhounding Topics]

I am so happy to see corn in the market again! Even though I love it so much, I always seem to make it the same way.

Here is my recipe for Grilled Corn with Cilantro Lime Butter.

Please share your favorites!

May 12, 2007
coseboom in Home Cooking

DIM SUM in SF Chinatown

Gold Mountain is phenomenal. I third that recommendation!

Homemade "Moose Munch"?

Feb 28, 2007
coseboom in Home Cooking

Wine Online is a phenomenal site for buying undiscovered, boutique, and collector wine.

Feb 19, 2007
coseboom in Features