Jishin's Profile
Seeking: SD equivalent of Legal Seafood
Been having a mad craving for something *like* Legal Seafood ever since I got home from Boston. Terrific fresh fish, simply but nicely prepared, nice atmosphere, not toooo pricey ...
Help?
Any feedback on CSAs (community supported agriculture)?
We are with Be Wise and like them very much. The produce has universally been excellent. They do offer more fruit now than in the past, although it has been mostly citrus lately. I split a biweekly large box with my husband and two friends, though I'd really like to switch to a weekly box.
San Diego - good Chinese?
I went to China Max recently for dim sum. It was OK mostly, but I thought that their barbecue sauce for their pork (char siu bao, any of the other bbq pork things) was way, way too sweet. It was like dessert!
Regarding dim sum -- because I haven't been to any of these for dinner: of China Max, Emerald, and Jasmine, my friends and I were least impressed with China Max. Emerald was the most consistent but doesn't really stand out, and while Jasmine is uneven, they have *amazing* chicken dishes and what seems to be a bit more variety.
Any must try places for a good meal or happy hour fun near Little Italy??
I had a very, very good lunch at Trattoria Fantastica last week. My friends had their smoked chicken gnocchi and homemade ravioli -- both excellent. Their fried calamari was light and crisp and delicious. I had the imbottita -- slices of eggplant stuffed with bucatini pasta in pesto sauce, then all topped with a light marinara. Terrific! They have gelato in the case and pretty decent sfogliatelle and some other tasty-looking pastries that I did not get around to trying, at the attached Cafe Zucchero.
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Trattoria Fantastica
1735 India Street, San Diego, CA 92101
Immersion soup-cooler thing
Actually, I don't buy bottled water. (: I figure it's kind of a ripoff, since we have perfectly good tap water. I have some out in the garage for earthquake emergencies, but that's it. I'd be concerned about using the plastic on those -- I don't think it'd take the heat well. But the overall concept is good. Nalgene-style bottles would probably be better.
Immersion soup-cooler thing
Mm. I'd probably look for non-BPA bottles since they'd be going into hot liquid -- don't want to leach the plastic. But yeah, that'll work. Thanks. (:
Immersion soup-cooler thing
Help me, peoples, please? I cannot remember what it's actually called, and I'm looking to get one. It's essentially a big tube you fill with water, freeze, and then plunge into hot soup or sauce to cool it for storage.
Would love one for home use ... used to be a restaurant cook and loved 'em then, too. Just can't remember what the darn things are called!
Local-only eating (San Diego)
Again, thanks, folks! I'll be checking out everyone's recommendations. (: I really appreciate it!
San Diego's Best Gyro
I personally like Pegasus Cafe in Rancho Bernardo ... with the caveat that I am not Greek, nor have I been to Greece, so my standards are not necessarily super-high. I haven't seen anyone else mention it, so ....
http://www.pegasuscafe.com/
Local-only eating (San Diego)
Thanks all for your help -- I'll definitely be checking out the links and seeing what I can find out. (: I appreciate it!
Local-only eating (San Diego)
Heya folks,
I'm pondering the reality of taking a local-only challenge, and trying to manage for a while on only food that comes from about a 200-mile radius from San Diego. Better-tasting because it hasn't been shipped so far, and better for the environment too.
I know I can manage fruits and veggies easily on a CSA and from the farmers' markets (I might be able to manage dairy and eggs from them too), but I'm kinda stumped on what to do for staples (like flour) and meats/fish. Has anyone done anything like this before, or have any advice?
