Saturday, November 10, 2007

Korean Style Broiled Shortribs with Wilted Tatsoi

Korean Style Short Ribs
These are best when marinated for several hours and barbequed, but they are also pretty good when broiled on high until crusty on each side (5-10 mins).

Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 in nub fresh ginger, grated

This is a great veggie that's a cross between bok choy and spinach and is both tender and crunchy when cooked. We thought you'd appreciate the before shot.

Wilted Tatsoi with Crispy Garlic and Ponzu
We simply chopped the tatsoi, washed it and steamed it until just tender, then served with garlic sauteed in olive oil and ponzu (soy sauce, rice vinegar and sweetener).

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Tatsoi, Onion and Pepper Scramble with Avocado and Bacon

We had some tatsoi, a veggie we'd never seen before, in our vegetable box this week. It's sort of like a cross between baby bok choy and spinach and was quite good in eggs. We also sauteed some onions and peppers for the scramble and topped off the eggs with some fresh avocado and hot sauce.

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Friday, November 09, 2007

Dim Sum at Four Seas, San Francisco, CA

After being stymied by long lines at another dim sum joint, Giao did the unthinkable and picked a random place in Chinatown. After walking up the stairs in the entry, and being greeted with a bright large dining room (suspiciously empty), a musty scent slammed into his face. Unfortunately it was a portent of what to come.

We won't bother with the dish description because every piece of dim sum was uniformly gross. Giao could not finish one of these dishes. All the meat tasted old, both in how long it must have been sitting around under heat lamps and the age which the animal in question dropped dead. The spare ribs were coated in an unidentifiable gag inducing goo. The paltry $13 that Giao had to pay for this meal was about fifty dollars too much. He counts himself lucky to have escaped without any sort of food sickness. BANNED!

BTW, Giao had to use his iPhone to take these pictures, and while it has the best mobile web browsing, it's not so good with the food photography. Just count yourself lucky that you don't have high res versions of this meal.

Four Seas Restaurant

731 Grant Ave
San Francisco, CA 94108

Food: 0
Decor: 0
Service: 0

Health Code Violations

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Steak and Eggs

We had a treat for breakfast, a nice, pan-fried steak with a fried egg. Just as quick to cook as bacon, but a lot more filling.

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Thursday, November 08, 2007

Lunch at Jeanty at Jack's San Francisco, CA

We went for a nice lunch at Jeanty at Jack's, the only great French bistro in the financial district.

Escargots $10.50
Tender and slathered in garlic butter. The sauce it so good it make even us sop it up with bread.

Creamy Tomato Soup $9
This soup is pretty much THE reason we come to Jeanty at Jack's. The other food is good, but this soup is to die for. Thick, creamy, tomato-y and baked with a puff pastry crust.

Jeanty at Jack's
615 Sacramento St
San Francisco, CA 94111

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Wednesday, November 07, 2007

Lunch at Taylor's Automatic Refresher, San Francisco, CA

Chopped Salad $5
This salad was not very good. I'm not sure why I always try the salad's here, even though they are never good.

Bacon Cheese Burger $8
Very good today. Lots of bacon and fresh veggies.

Taylor's Automatic Refresher
1 Ferry Building
San Francisco, CA, 94111

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Tuesday, November 06, 2007

Paprika Chicken with Zuchinni, Radish and Purple Carrot Salad

We had so many great, colorful veggies they just had to be thrown into a salad together. The salad went really well with the richness of the chicken.

Paprika Chicken
-4 chicken breasts, cut in bite size pieces
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste

Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.

-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly

Dress the veggies in the vinaigrette and serve.

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Lunch at Schroeder's, San Francisco, CA

Slaw and Cold Potato Salad (gratuit)
This little appetizer is served before each entree. The slaw is refreshing in that the dressing is mayo-free.

German Sausage Platter $15
This platter is great. Way more sausage than you can actually eat at one sitting, but lots of variety. It's served with both red and white sourkraut. The red is a bit sweeter but both are very good.

240 Front St
San Francisco, CA 94111

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Monday, November 05, 2007

Writer's Guild strike? You've still got options.

The lack of Late Night getting you down? Scared about the possibility of no new Heroes? Take this opportunity to partake in some of our favorite food related programing:

Alexis' guilty pleasure is Top Chef. In the same vein as Top Design, or Project Runway, this show throws a group of cocky chefs together and makes them duke it out in the kitchen. Each show is comprised of a "Quick-Fire Challenge" where the winner gains immunity or some other prize and an "Elimination Challenge", and we all know what that's about. There's always an asshole that you love to hate and he's usually the molecular gastronomy guy, for us anyway

Lately we've been watching 'Kitchen Nightmares'. While we caught a few episodes of 'Hell's Kitchen', we only have room for one Survivor kitchen show. We like Ramsey better in this series, where rather than yelling at some kids and wannabes, he's yelling at real restaurateurs whose disasters of restaurants really mean something to them. Since this isn't scripted, Fox will be able to continue this throughout the season.

We don't really try to hide our fanboyness for Anthony Bourdain. 'No Reservations' follows him around as he travels around world in search for the perfect meal. We giggle as he yet again complains about his pack-a-day habit while hiking up a hill. We wince for him as he eats dirt omelets and uncleaned rectum with finesse. We vicariously enjoy street feed, and drool over gourmet meals. Hell, we even learn a little something about different cultures.

Miso Soup with Mizuna

We had some mizuna, a Japanese mustard green, and so we decided to substitute it for the standard seaweed. This may have been the best miso soup we've ever made.

-10 cups water
-5 tb dashi-style miso
-1/2 block firm tofu, diced
-1/4 lb mizuna, leaves only

Bring the water to a boil and add the miso. Reduce to a simmer. Whisk until miso is dissolved. Add the tofu and mizuna and simmer for 1 minute. Serve.

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Italian Wedding Soup with Quinoa

Usually Italian Wedding Soup is made with orzo or Israeli cous cous, but in this version we used a higher protein grain called quinoa. It is tasty and less carby.

Italian Wedding Soup
-1 large turnip, diced
-1 large head of escarole, chopped
-2 eggs, lightly beaten
-1/2 cup parmasean
-2 large handfuls fresh basil, chiffonade
-1 onion, diced
-3 cloves garlic, minced
-8 cans chicken broth
-1 lb meatballs (recipe below)

In a large stock pot sautee the onions and garlic over low heat until carmelized. Add the turnips and carmelize a bit. Add the broth and bring to a boil and add the escarole and noodles. When the escarole is soft, drop the meatballs in one by one. Cover and simmer for 10 more minutes. Add the eggs and parmasean like egg drop soup, stirring as it is poured in.

meatballs for soup:
-1/2 cup parmasan
-3 cloved garlic, minced
-2 eggs
-salt and pepper to taste
-1 tb oregano
-1 tb dried parsley

Mix all ingredients thoroughly. Roll into balls of 1/2 in diameter and drop into boiling soup.

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Sunday, November 04, 2007

Dinner from The Cheesecake Factory, San Jose, CA

After a long day of football-watching, we ordered a whole bunch of food, not realizing the portions would be so large. Overall, it was pretty decent, but would have been better if hot. It was a bit cold by the time we got it. Their "Curbside To Go" service seemed to be slammed and a bit slower than we expected. We're not sure about the pricing because our friend kindly paid, and the pricing isn't listed on the website. I would imagine that appetizers were between $7 and $10 and entrees in the $12-$16 range...but that's just a guess.

These sliders were really large. This was probably 2 burgers worth of food. They were pretty tasty though.

Fried Mac n' Cheese
This is a devilish combination of the comfort food of mac n' cheese breaded and deep fried. It was served with a somewhat creamy tomato sauce.

Cobb Salad
A decent rendition, but the meat tasted oddly artificial.

The Cheesecake Factory
3041 Stevens Creek Blvd.
Santa Clara, CA 95050

Food: 1
Decor: NA
Service: 1

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Lunch from A&W, San Jose, CA

Chili Cheese Dog $3
This was sub-par at best. The cheese was on par with velveeta and we've had a better dog from the supermarket.

Food: 0
Decor: 0
Service: NA

3144 S. Bascom Ave
San Jose, CA 95124

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