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Lalime's tapas dinner April 17

Thanks for reporting. I heard about their tapas night but wasn't sure how good it would be since they're not a Spanish restaurant and have had so-so reviews here. Good to know for next time.

Update on filled churros in front of Fruitvale BART station

They fry the dough, then if you say you want it filled (cajeta, cream, or strawberry) they fill it from their metal piping tube, like how cream puffs are filled at beard papas.

Update on filled churros in front of Fruitvale BART station

I read some of the older posts about churros being sold in the Fruitvale area, so I went out last night looking for them. After several fruitless rounds on International, Fruitvale, and High streets, I was just about to head home in disappointment when I hit the jackpot! On E. 12th St. between 34th and 35th Ave (right outside the new condos and the mall with Powderface, Lousiana Fried Chicken, etc.), at 6:30pm on a Monday night, there was a woman and her assistant selling churros in a large churro-making cart. (I forgot to ask when they're usually there b/c I was too excited to get my piping hot churros.)

I had to wait 15 minutes in line because she was frying them as we ordered, and the fryer could only fry about 8 at a time. I bought the cajeta filled, cream filled, and a plain. By far, the cajeta was the most delicious. The fresh, hot churro melted the cajeta so that it dripped out in gooey sweetness when you bit into it. It was the best churro I've ever had in the States. The cream was good too, but not as good as cajeta. And the plain, it was too thick in my opinion, since it was designed to work best filled.

Grocery Outlet - Orange Cadbury eggs & 50 cent wine & beer sale

cadbury eggs are now 5 for $1 since it's after easter.

Looking for good Shanghai restaurant in SF

Wow, great info! If and when I go to Shanghai, I'll definitely get XLB for lunch! I never liked xiao long bao until I had them in NY and that's the standard I judge by. My favorite XLB are from Goody's in NYC and this little restaurant on Bayard. I just love having to poke a hole with your chopsticks to let the steam out and when you bite, the whole soup spoon fills with yummy juice. Yes, I guess I'm biased for the New York version until I get a chance to taste the authentic Shanghai ones.

Looking for good Shanghai restaurant in SF

Thanks all! From your tips, I called made reservations for Shanghai House and ordered the Salt&Pepper Pig Trotter in advance. It is indeed tiny! It can barely fit 30 patrons! The seven of us had to pack it in using three of their 2person tables lined together. Because it's so small, service was exceedingly slow, our family usually takes a little more than an hour when we eat out, this time, we took close to 2 and a half hours b/c the dishes came out one at a time, every 10 minutes or so. But overall, we had a good experience tasting new dishes outside of our normal Cantonese fare.

The pig trotter was really good, crispy on the outside and juicy and tender on the inside, very nicely seasoned, not too salty or bland. I could hear two other tables also raving about it. In addition to the pig trotter, the wintermelon fungus claypot, drunken chicken, tea smoked duck and cucumber with clear noodle wrappers were our favorites of the night. The wintermelon claypot was in a light sauce, the melons cooked to a nice tender melt in your mouth consistency, and the black fungus was flavorful and crisp. The drunken chicken (cold dish) would have been perfect except the sauce was a tad too salty. The chicken itself was fresh (I think made with free range chicken b/c the meat and skin were nicely chewy) and the wine was strong and aromatic. Tea smoked duck had very crispy skin but seemed a little too salty as well. The cucumbers with clear noodle wrappers (cold dish) was very refreshing, it tasted like the jelly fish cold dish served at banquets, same sesame and lightly sweet and salty and vinegar taste. The wrappers were so soft and smooth that it was hard to pick up with chopsticks and my little cousin simply slurped it up from her plate.

Our least favorite were the two stir fry noodle dishes we ordered: Their chao nian gao (stir fry rice cakes) was not only an unusually small portion, but the saltiness of soy sauce seemed to be overpowering any other flavors. It also lacked the "wok" flavor that is so key in stir fry noodle dishes. The stir fry knife cut noodles also suffered from the same problem, but the knife cut noodles themselves definitely had a great firm but chewy texture that seems like it'd be great in soup.

Also, from what I saw at the table next to us (we were in very close proximity to our neighbors, since the place is so small) their xiao long bao don't look like they'd be juicy or thin-skinned. The best ones I've had actually deflate when you open the steamer cover, and when you pick it up with chopsticks, you see the skin sink down under the weight of the juice.

Looking for good Shanghai restaurant in SF

Thanks, asianstamp. I looked and Shanghai House got some so-so chowhounds reviews of its XLB for thick-skin and lacking soup. I guess if we just head to Balboa, we can follow the crowds (hopefully there'll be some!) to Shanghai House or Shanghai Dumpling King.

Looking for good Shanghai restaurant in SF

Looking for a good place to take my family for good Shanghai food this Friday night(including xiaolongbao, pig trotters, scallion pancakes, smoked fish). I've read some of the old posts suggesting Shanghai Dumpling King for the XLB, but is it good for a group of 7-8ppl and other meatier main courses than just XLB?

Also, there were some posts for Da Shanghai from 2004 or so, is it still good, or is the place no longer worth going to?

We've already been to the Shanghai Xiao Chi place on Webster in Oakland when it first opened, and if I recall correctly, the food didn't impress us very much. The XLB were soupless and the skin rather thick, but then that was a couple years ago too.

Hayward - Hiser Portuguese Bakery – very good, very unique

After reading about Hiser Bakery on chowhound, I visited it today around 9am, hoping to catch the bolos that are supposedly made only on Thu. and Fri. Unfortunately, the owner told me they only make it on Fridays (and she said that she's got some in the freezer, but it's not available today). When I asked about the tarts de nata, she prefaced that it was still frozen, but that it'll be good after it defrosts a little bit. I was disappointed to hear that they don't make it fresh and instead just defrost it. I suspect all of the tarts on display today in the little cake display stand were previously frozen. Given how small the shop is, it's understandable that they may not be making fresh pastries everyday. Next time, I think I'll call ahead and find out when they're making the tarts/breads fresh. This experience was disappointing, but the owner was nice and pleasant enough that I'd like to give them another go. Plus the bagged portuguese sweet bread tasted pretty good, even if it may not have been made today.

Best High End Chocolate Bar

there's a great site that reviews different kinds of dark chocolate. it's very informative. oops, forgot to add the link:

Apr 11, 2007
shellcomber in General Topics

best East Bay Chinese bakery?

My family used to go to Ruby for many years until Princess bakery opened. Ruby is good for your basic strawberry, assorted fruits flavor cakes. It's also cheaper than Princess. Princess is best known for its Pandan flavor, Durian flavor, Taro and Mango flavor cakes; very popular amongst the Vietnamese and Chinese-Vietnamese community.