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TrelayneNYC

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Everything posted by TrelayneNYC

  1. The desserts were not much better. I would have posted this from home but I'm doing it at another location. The pictures are quite large and while I've reduced them, I can only upload 2 MB worth so perhaps a kind moderator will merge them both...hint hint. Anyway, thinking on this meal, I've had great food at Kin Khao many times, and there was also my birthday dinner at Californios last year. They're outstanding. I don't know if other folks have had the experiences I had. I'm taking B to Acquerello in a few weeks and we'll be booking a rez at Benu later in the year. It's a good bet that the latter two are wonderful. I'd like to think that Michelin-starred restaurants are deserving of their ratings. This was not it. Goat cheese, with honey, black garlic and granola cracker. For $11. Easily the weirdest dessert I've ever encountered and a great example of why cheese served this way doesn't grab me. Chocolate tart, Maldon sea salt, milk ice cream. Was nothing special; somewhat average as desserts go. As someone with experience at fine dining, I can appreciate Lord Stanley for what they're trying to do. But I don't think this is on the level of an Eleven Madison Park or a Jean-Louis. Lord Stanley 2065 Polk Street (Broadway) Russian Hill
  2. I don't think I ever reported on our dinner there... Onion petals, sherry vinegar.B and I had dinner at Lord Stanley back in May 2016. This is supposedly a one-star Michelin restaurant. And now that we've been there, we don't have to go back again. Very refined, well-made dishes with a dash of preciousness...it has that San Francisco vibe.These were okay but hardly worth $5. English peas, curds, mint and pistachio. Vegetal, fresh and clean, like a garden in a bowl. Confit salmon, Yukon Gold potatoes, sorrel, beurre blanc ($17). Expertly cooked, well-made. And served like it was the Catholic sacrament of holy matrimony. I joked to B that it reminded me of a Disney cartoon -- Scrooge McDuck is serving his nephews: a giant plate with a single pea. ] Lamb loin and belly, mint, fava beans. Again, well-made and prepared, seasoned perfectly. Except easily half of one piece was a marble slab of fat. This entree cost $34, for maybe 6 tablespoons of food. Braised short rib, charred sweet onion. Sorry to sound like a broken record...I suppose the Michelin inspectors are easily impressed. This was just "all right".
  3. Insalata cruda e cotta This version has Little Gem lettuces, roasted onion, boiled potato and green beans, diced tomato; capers; pickled cherry peppers; marinated artichoke hearts and olives. Then we had Chicken braised in wine with garlic, rosemary, olives and red wine vinegar Also wonderful if made with rabbit
  4. Today (Memorial Day), we went to one of my hubby's favorite fish places for brunch: Barbara Fishtrap 281 Capistrano Road Half Moon Bay, CA B says that this other place which is located 100 feet away from Barbara Fishtrap isn't as good since their menu is more pedestrian even though they take credit cards. Take a look and decide if you ever make it out to my neck of the woods... On to the food... Wedge salad with bacon and blue cheese Huge portion and pretty good even if the kitchen overcooked the eggs (you can tell by the discoloration on the yolk). Scallops with garlic and white wine, with rice pilaf and fried zucchini sticks Scallops had a good sear, rice was well-made, zucchini - excellent. Fair value for $26. Half-order of steamed clams, with green sauce and lemon For me, tres leches cake; for B, vanilla gelato with whipped cream. Cake was light even though drenched with milks. One of the better versions I've had. Total was $120 with tax and 20% tip. Would recommend. We left stuffed.
  5. Spaghetti puttanesca The sauce contains only ONE garlic clove, olive oil, chile flakes, anchovy, tomato, olives, capers and minced parsley. If you want to go old school, omit the parsley and use dried oregano.
  6. On Saturday, we went to one of the more unusual Chinese restaurants in San Francisco. They're in a Michelin guide if that matters. Old Mandarin Restaurant3132 Vicente Street (42nd Avenue)Parkside We had lamb hot pot along with a scallion pancake. The pancake was one of the best I've ever had and HUGE, as in literally the size of a dinner plate. Soft on the inside, crispy on the outside. The stock is flavored with ginger, scallion and star anise. Dip the vegetables and meat to cook, then retrieve with a strainer and dip into sauce and eat. Then later, drink the stock which has now been flavored with the ingredients as a kind of soup. Clockwise from top: lamb kidney and liver; fish balls; Napa cabbage; tea; preserved tofu; chive dressing; pickled garlic; winter melon; enoki mushrooms. Lamb slices. There's chile sauce in the ceramic jar at top.
  7. 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".
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Bucatini with onion, anchovy and herbs Sorry, no pic of the final product
  13. Veal and pork meatballs braised in tomato sauce Skillet cauliflower Stone fruit and bananas with Madeira
  14. 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.
  15. 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.
  16. 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
  17. 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
  18. 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?
  19. 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.
  20. today: morel mushrooms, fava leaves, Meyer lemons, Tokyo turnips, pork, cauliflower, garlic, spring onions, cilantro
  21. BTW, those two pics are the first I've ever taken on an iPhone. Haven't thought about Instagram yet...give me time.
  22. My first visit there was in 2005 2003. My notes say: Fast forward a little over a decade later. Lamb sausage, Malpeque oysters, stewed tomatoes Newport steak with parsley-shallot butter, served with an English muffin, soft-boiled eggs, and potatoes rösti. I might have to rethink that bit about a "not a go-to place".
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