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TrelayneNYC

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About TrelayneNYC

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    https://spamwisechronicles.com/

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    San Francisco, CA

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  1. TrelayneNYC

    New Orleans, LA

    That ancient copy of The Joy of Cooking sells for $200. It's the second printing and was issued in 1936. Pictured is a recipe for "pigs in potatoes".
  2. TrelayneNYC

    New Orleans, LA

    As you know, I collect vintage cookbooks and Kitchen Witch is on track to be my "go-to" store with Amber Unicorn in Las Vegas a close second.
  3. TrelayneNYC

    Dining at Airports

    We were pleasantly surprised by one of the restaurants at SFO's Southwest Airlines terminal - a special of Dungeness crab eggs benedict had real crabmeat set atop toasted English muffins slathered with melted butter and a competently made hollandaise sauce draped over the eggs. For $18.25. Not bad. Edit: I think the restaurant was Yankee Pier.
  4. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Nutmeg. The meatballs have about 1/8 tsp. freshly grated nutmeg in them. If you mean the stuff in the metal measuring cup, it's 1 cup breadcrumbs.
  5. TrelayneNYC

    New Orleans, LA

    Plain beignets Conch fritters, pickled pineapple tartar sauce at Compere Lapin Hamachi tartare, guava, papaya Spiced chocolate mousse, lemongrass, caramel Roasted banana zeppole, caramel sauce Boucherie plate at Cochon Clockwise from top left: pate; mustard; head cheese; toast points; pickled green tomatoes; salami; lard with chopped pork; cucumber pickle; ???; bread and butter pickles Cochon with pork rinds, cabbage and turnips Braised short ribs, rice pilaf, mushroom gravy Pineapple upside down cake, coconut-lime sherbet Shrimp Arnaud at Arnaud's Quail, gastrique, seafood cake As you can guess, we went to NOLA for a few days. Some meals were great, others not so much. It's ok, we'll probably return sometime in the next year or so.
  6. TrelayneNYC

    Lunch - The Mid-Day, Polyphonic Food Blog

    Bucatini with onion, anchovy and herbs Sorry, no pic of the final product
  7. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Veal and pork meatballs braised in tomato sauce Skillet cauliflower Stone fruit and bananas with Madeira
  8. I told my hubby that I want to go to Benu for my b'day dinner this year. Major food porn at the link below. "Top 100 Restaurants 2018" by Michael Bauer on projects.sfchronicle.com We've been to quite a few: B. Patisserie, Cala, Californios, Chez Panisse, Frances, Gary Danko, Kin Khao, Kokkari Estiatorio, La Ciccia, Lord Stanley, Nopalito, Petit Crenn, Prospect, Yank Sing and Zuni. Maybe this will be of some use to you.
  9. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    I've been working a lot for the past few weeks, so tonight was the first dinner I've cooked in quite a while. It'll be the last one for the next couple of weeks b/c on Thursday, we fly out to Austin, TX for a week, and then to New Orleans for another week. We're having dizi (Iranian lamb stew with cinnamon, chickpeas, sumac and dried lime). Contains a base of olive oil and lamb fat, to which was added lamb, onion, cinnamon, dried lime, sumac, turmeric, salt, water, then chickpeas, white beans, potatoes and crushed tomatoes and stewed for 2 1/2 hours. This will be served with an herb plate (parsley, mint, cilantro) and pita bread.
  10. We went to SPQR for dinner last night. It reminds me of a revamped Babbo, right down to the rock-and-roll blasting from the speakers. Sweet corn and quinoa "frittella", smoked trout, roe and red onion crema fresca. I wanted to like SPQR especially since I'd heard so much about it. Style is "nuevo Italiano" and left much to be desired. Also not every day you're served a dish with a sauce that reminds you of Pepto-Bismol. The "frittella" was fine and the goo inoffensive. Sicilian artichoke, romano bean and kohlrabi salad, smoked wagyu beef, pecorino. Take away three ingredients on that plate and you've got a great salad. BTW the artichokes tasted like they were canned. Wild rice stuffed quail, creamed greens, heirloom apple. Their secondi were a bit more imaginative. The quail was perfectly cooked and the greens in keeping with the season. There was some sort of demi-glace-based sauce poured over the quail. Again, too many elements on the plate. Tasty though, for what it's worth....B liked it. Squid ink spaghetti, red wine braised octopus and mussel "puttanesca", black olive crumb. They redeemed themselves somewhat with the pasta. I suppose if I were to return here, I'd start with their primi instead. Chestnut clafoutis, black truffle gelato, honey ($22). Served with a glass of passito moscato from Cosenza, Calabria ($15). This dessert was the best thing I ate all night, and that says something. Very flavorful and everything complemented each other. Meyer lemon goat yogurt, lime honey, grapefruit sorbetto. Was pretty good. Would I return? Maybe, if I didn't have any other options. You can do better in San Francisco. SPQR1911 Fillmore Street (Wilmot Street)Pacific Heights
  11. We went on Saturday. Chicken gyoza Tuna, yellowtail, scallop and halibut sashimi over Japanese rice, served with shiso and wasabi Miso shiru with Manila clams Left - carrot and wasabi pickles Right - long-cooked flaked tuna with lemon zest Left - turnip and asparagus with Japanese mustard spinach Right - deep-fried anchovies with pickled onion and carrot B had the same set up except his main was a bowl of oyakodon (chicken and egg over Japanese rice
  12. I belong to a cookbook club here in San Francisco. Our first dinner is in two weeks. It's kind of like a potluck and social thing: everyone cooks from the same book, then on the big day, brings the dish to someone's house for a get-together. It's about cooking, entertaining, belonging and making new friends. It's a groovy thing. What I am so not in love with is the cookbook that was chosen, sort of like an icebreaker, because not everyone attending is on the same skill level. There are some very accomplished cooks who will be attending, including at least one person who has his own catering business. And some newbies, I'm sure. So you need something that will not intimidate. I do appreciate that. Unfortunately, Mark Bittman's "How to Cook Everything" was the book that was chosen and reading it makes me rage. A recipe for chicken adobo (page 658) calls for 1 cup soy sauce and 1/2 cup vinegar - which, if you think about it - changes it from chicken braised in vinegar with soy sauce and garlic to chicken braised in soy sauce with vinegar and garlic. A recipe for chicken biryani (page 654) calls for 4 tbsp. butter instead of ghee and saffron instead of turmeric. Ghee is butter with the water removed and milk solids are caramelized - so it has a butterier and nuttier flavor than butter, plus you don't need to use that much. I had heard Bittman's book was "basic" but I hadn't considered that his recipes were nearly unworkable from a technical standpoint. Holy fucking shit. This guy is supposed to be an authority. On what planet?
  13. TrelayneNYC

    Dinner - The Polyphonic Food Blog

    Congee with pork-cilantro meatballs.Meatballs - 2 tbsp. cilantro stems, 2 garlic cloves, pinch of salt, generous pinch of white pepper - pounded into a paste in a mortar and pestle, then combined with 1 lb. ground pork, 1 tsp. mushroom soy and 1 tbsp. oyster sauce, then chilled for 6 hours in the fridge.Congee - 10 cups Chinese chicken stock, 1 cup jasmine rice. Bring to a boil, then reduce heat to low and simmer for 2-3 hours uncovered, adding chicken stock or water to replenish liquid as it evaporates. Congee is done when rice begins to break down and is thickened according to your liking. Toppings - cilantro stems and leaves, sriracha, fish sauce, sesame oil, shredded ginger, minced scallion, crispy fried shallots, fried garlic, chopped peanuts. For each diner, crack an egg in a bowl, then ladle hot congee on top. Egg should be done in about 4 minutes. Scatter toppings as desired, then serve.
  14. TrelayneNYC

    Ferry Building Farmer's Market

    today: morel mushrooms, fava leaves, Meyer lemons, Tokyo turnips, pork, cauliflower, garlic, spring onions, cilantro
  15. Scrambled eggs, with morel mushrooms, garlic and parsley.
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