Archive for the 'food' Category
lobster stuffed with tacos
Earlier today I went to a pre-season SF v. Oakland game at PacBell. Today was a ridiculously nice day. The seats were in the lower level and the sun was really shining down. A fallen comrade underworld rise of the lycans divx download has season tickets so who am I to turn down a free game?
Having formerly lived half a block from PacBell, I’ve been to many, many games. But every time I go I’m always amazed by the huge, albeit bourgeois, selection of food. Today, for example, I had a bowl that included Jamaican jerk chicken, black beans and rice. It was pretty damn good.
What happened with the game you ask? Oh, the Giants got their asses kicked when the A’s scored 6 runs in the 7th inning. But no matter, I had some frozen lemonade to distract me during the 8th.
1 commentculinary boner
Top Chef is total bullshit. I’m really tempted to boycott the show. For real this time. Andrew getting sent home because he didn’t “follow the rules” is completely f’ed up. I thought it was beyond unfair when Antonia or Lisa didn’t get sent home when they decided they were above beer and polish sausage and instead made sea bass and chorizo in the improv challenge. But yet they send Andrew home b/c he didn’t use a whole grain? Unbelievable.
I just can not stand Lisa. She is a self-righteous whiny baby who would knock an old lady down the stairs to win. I mean what a fucking hypocrite! She wantonly ignores the rules of the challenge and declares “I don’t cook with beer” and then has the audacity to call Andrew out. And why the hell is Spike still there? Ok, he can make a squash soup but is that really the makings of a Top Chef. And you know what? I like Dale. Sure, he gets far too upset over losing but at least he has talent. Richard is obviously going to win though. And he should. He’s experimental but not as bizarre as Marcel or as annoying as Hung.
I’m telling you, pull this crap again Top Chef and we’re through! I mean it this time.transporter 3 dvdrip
1 commentJ. Peterman for food
I went to Trader Joe’s for the first time ever on Sunday. I know, I know, it’s shocking that I’d never been. For years I’ve read their catalog which, for some reason, I always received in the mail. I found it amusing and in passing I’d always referred to the newsprint circular as “…like J. Peterman for food”.
Upon first entering I was completely overwhelmed. Though I’m certain that had to do with the fact that I went at the worst possible time (Sunday early evening) at the worst location (9th Street). But I was really impressed by the selection. I liked the prepared meals and salads and the fact that you could get vegetables and meats prepackaged in smaller portions. But the thing I really liked was the prices. At the checkout I was surprised that my two large, very stuffed bags of food only amounted to ~$60. Comparable shopping experiences at Whole Foods and Bristol Farms routinely cost upwards of $150!
I haven’t tasted everything just yet but so far so good. I will definitely go back but next time I’ll be armed with a shopping list and a sense of purpose.australia onlinepaul blart mall cop divxwatch star trek in divx
No commentseat: Gonzo
Had an awesome meal at Gonzo last night. Probably one of the best of the whole trip.
- Appetizer: Rice Balls
- Entree: Duck Ravioli and Margherita/Spicy Sausage & Broccoli Rabe pizza
- Dessert: Pecan Praline Ice Cream Sandwich
The Rice Balls were a smaller, more flavorful, arancini. The filling was prosciutto, peas, and mozzerella. There was also a very strong (meyer?) lemon flavor that was tasty but a bit overpowering at times. But on the whole, they were really good.
The ravioli was filled with duck, carmelized butternut squash and ricotta in a sage, brown butter sauce. I’ve had a lot of squash ravioli in brown butter sauce and in almost every case, the squash is completely overpowering. In this case, however, there was a perfect balance.
The pizza is a house specialty. The crust is a grilled, perfectly crunchy, flatbread with topings including savory pumpkin puree, oyster mushrooms and bel paese cheese. The house gladly did a half and half pizza so that we could sample the different offerings. The spicy sausage and broccoli complimented each other well. And the margherita, while nothing special, was solid and didn’t disappoint.
If it weren’t for the ravioli, I’d say that the dessert was the highlight. The homemade Tahitian vanilla gelato was a perfect match for the almost meringue-like pecan praline cookies. The entire thing was drizzled with a dark chocolate and dusted with powdered sugar. I know, I know… If it sounds good, imagine how it tasted.
Overall, it was an amazing meal and I’d definitely go back. I’ve certainly been to lots of restaurants but what sets a place a part is the completeness of the menu. I’ve gone to many places where only a few of the items on the menu are stars while the rest are…”eh”. Not only was every thing I tasted at Gonzo delicious, but there were many other things that I would have like to have tried. I’d highly recommend it if you’re ever in the neighborhood.
Rating: 4 out of 5 plates
No commentseat: Craftbar
On Sunday night I had a pretty decent meal at Craftbar. It’s the more casual sister-restaurant of Craft both of which are owned by Chef Tom Colicchio (most notably of Bravo’s Top Chef). What I liked most was the atmosphere. Sure, the brown butcher paper on the tables was trying a bit too hard but the excellently eclectic music made up for it. Everything from Sia to Beastie Boys to late-80’s Michael Jackson pumped through the dining room’s speakers.
- Appetizer: Warm Pecorino Fondue w/ Acadia Honey, Hazelnuts and Pepperoncini
- Entree: Veal Ricotta Meatballs (atop Orechiette)
- Dessert: Brown sugar cake
While a bit of a misnomer, the “fondue” was pretty delicious. Since pecorino isn’t what I’d call a melty cheese, instead a traditional fondue consistency it was more of a hot cheesy mound beneath an oozy layer of warm honey and whole hazelnuts. It was served with one lone slice of crusty bread. They should really consider upping the bread to “fondue” ratio.
The meatballs were close to perfection. In general, the best meatballs consist of the classic: pork, beef, and veal. So I was worried about whether pure veal meatballs would have enough fat to be flavorful. However, they were moist and flavorful and the tomato sauce was just the right mix of zesty and tangy.
Dessert was truly amazing. The brown sugar cake was a moist, spongy mound of heaven. The entire thing was dusted with a brown sugar coating-like-crust that wasn’t too sweet and was a perfect match for the fluffiness of the cake.
Overall, I’d say it was a good meal. I will say I was expecting a LOT from the way Colicchio beats up on the contestants on Top Chef. I wasn’t disappointed but I wasn’t completely blown away either.
Rating: 4 out of 5 forks
1 commentsay it like you mean it
I stopped in to Sellers Markets this morning to get myself an egg-a-muffin. After waiting a short while my order was ready. The cook calls out: “Arquay!.
Now on the surface…this isn’t terribly remarkable. Except for the fact that he actually pronounced my name correctly. I actually did a double take and smiled at the not oft heard pronunciation.
It was my first time going there for breakfast. This almost makes me want to consider an egg-a-muffin-only diet.
2 comments