Friday, August 29, 2008
Yummy Yummy in San Francisco, CA
Our new neighborhood has lots of Vietnamese places, but Yummy, Yummy, aptly named, is one of the best.
Fried Spring Rolls $5
A solid rendition.
Crab with Scallions and Garlic
The crab was sweet and the sauce was savory and plentiful.
Spicy Beef Noodle Soup
The noodles in this soup are oddly like spaghetti, rather than the standard rice noodles. The broth was nicely full flavored.
BBQ Pork
For some reason, this is always my favorite Vietnamese dish. The char-grilled pork is always juicy and slightly charred in flavor and topped with fried garlic and sauteed scallions. This version was particularly good.
Fish Hot Pot
The sweet/sour broth held up well to the fish.
Yummy Yummy
1015 Irving St
San Francisco, CA 94122
No Website
Health Code Violations
Fried Spring Rolls $5A solid rendition.
Crab with Scallions and Garlic
The crab was sweet and the sauce was savory and plentiful.
Spicy Beef Noodle Soup
The noodles in this soup are oddly like spaghetti, rather than the standard rice noodles. The broth was nicely full flavored.
BBQ Pork
For some reason, this is always my favorite Vietnamese dish. The char-grilled pork is always juicy and slightly charred in flavor and topped with fried garlic and sauteed scallions. This version was particularly good.
Fish Hot Pot
The sweet/sour broth held up well to the fish.
Yummy Yummy
San Francisco, CA 94122
No Website
Health Code Violations
Labels: Decor: 0, Food: 1, restaurant, review, Service: 2, Vietnamese
Sunday, October 05, 2008
Dinner at Yummy Yummy, San Francisco, CA
Giao's family was in town and we decided to go to Yummy Yummy again, a great Vietnamese place in our neighborhood. Again, it was delicious, and cheap.
Shrimp Salad $8
This is a cold salad of shrimp and lettuce, topped with fish sauce. It was a refreshing start to the meal.
Hot Rolls Stuffed with Ground Beef and Cold Cured Meat $8
Not my favorite. This was just a little bland.
BBQ Pork a la Carte $12
A heaping portion of tender, charred pork. This is my absolute favorite.
Catfish Clay Pot $10
This was an absolutely enormous portion of a classic dish. The caramely-sauce is so rich, and delicious when poured on rice.
Yummy Yummy
1015 Irving St
San Francisco, CA 94122
No Website
Health Code Violations
Shrimp Salad $8
This is a cold salad of shrimp and lettuce, topped with fish sauce. It was a refreshing start to the meal.
Hot Rolls Stuffed with Ground Beef and Cold Cured Meat $8
Not my favorite. This was just a little bland.
BBQ Pork a la Carte $12
A heaping portion of tender, charred pork. This is my absolute favorite.
Catfish Clay Pot $10
This was an absolutely enormous portion of a classic dish. The caramely-sauce is so rich, and delicious when poured on rice.
Ratings:
Food: 1
Decor: 0
Service: 1
Food: 1
Decor: 0
Service: 1
1015 Irving St
San Francisco, CA 94122
No Website
Health Code Violations
Labels: Decor: 0, Food: 1, restaurant, review, Service: 1, Vietnamese
Saturday, October 25, 2008
Wings from San Tung, San Francisco, CA
Whenever we are at Yummy Yummy we notice a huge line outside the restaurant next door. We did a little research and learned at apparently, everyone goes to San Tung for the wings. So, we decided to check it out.
Wings $9
They were a little sweet for our taste, but plump and crispy and our friend loved them.
Ratings:
Food: 1
Decor: 0
Service: 1
San Tung Chinese Restaurant
1031 Irving St
San Francisco, CA 94122
No Website
Health Code Violations
Wings $9
They were a little sweet for our taste, but plump and crispy and our friend loved them.
Food: 1
Decor: 0
Service: 1
San Tung Chinese Restaurant
1031 Irving St
San Francisco, CA 94122
No Website
Health Code Violations
Labels: Chinese, Decor: 0, Food: 1, restaurant, review, Service: 1
Sunday, September 25, 2005
Lunch at Tony's House, San Mateo, CA
We grilled up some of the leftover ribs from last week and added to it a quick trip to the chinese takeout counter:
Barbeque Pork ($7)
Broccoli and Beef ($4)
Actually quite good for cheap take out. Broccoli was still a bit crunchy instead of mushy.
Shrimp ($6)
Deep fried with red and green chilis and scallions. You eat the shell, but it is pretty tender.
Short Ribs
Barbequed after been marinated in a Korean inspired sauce.
Hot and Sour Soup ( $2)
Too gelatinous, but that is to be expected.
Seaweed Salad ($3)
Yummy, yummy seaweed salad.
Barbeque Pork ($7)
A little on the dry side, but the sauce made up for it.
Broccoli and Beef ($4)
Actually quite good for cheap take out. Broccoli was still a bit crunchy instead of mushy.
Shrimp ($6)Deep fried with red and green chilis and scallions. You eat the shell, but it is pretty tender.
Short Ribs
Barbequed after been marinated in a Korean inspired sauce.
Hot and Sour Soup ( $2)
Too gelatinous, but that is to be expected.
Seaweed Salad ($3)
Yummy, yummy seaweed salad.
Tuesday, September 06, 2005
Dinner at Broadway Prime in Burlingame
The whole dinner (including tip) was $42/person and included the following:
Salad--This is the rather strange salad they always serve at prime rib joints. Beets, boiled egg, lettuce and the "special dressing" (which is really just thousand island!?!).
Prime Rib Select Cut, English Style, Creamed Spinach (both)
Yummy, yummy meat--with horseradish and au jus. Nicely flavored creamed spinach as well, although a bit gluey.
Second helping of the same (Giao)
Bacon bits on the creamed spinach...mmm.
Also included were, potatos and a popover, but we didn't want those.
Ratings:
Service: 1
Food: 2
Decor: 1
http://www.broadwayprime.com/
Salad--This is the rather strange salad they always serve at prime rib joints. Beets, boiled egg, lettuce and the "special dressing" (which is really just thousand island!?!).
Prime Rib Select Cut, English Style, Creamed Spinach (both)
Yummy, yummy meat--with horseradish and au jus. Nicely flavored creamed spinach as well, although a bit gluey.
Second helping of the same (Giao)
Bacon bits on the creamed spinach...mmm.
Also included were, potatos and a popover, but we didn't want those.
Ratings:
Service: 1
Food: 2
Decor: 1
http://www.broadwayprime.com/
Monday, December 25, 2006
Dinner at Alexis' Parents' House, Bothell, WA
We (well, some of us) spent all afternoon cooking an Indian feast for dinner on Christmas day. A lot of the recipes were from Vij's (a Vancouver restaurant Alexis' family raves about) cookbook. It was a very yummy dinner.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag Paneer
This was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag PaneerThis was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
-1/3 cup veggie oil
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Curry Cream Sauce
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
-lamb chops cut from a rack of lamp, cooked on the George Forman Grill until medium rare
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
-30 shelled prawns
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
Labels: dinner recipes, homemade, Indian, lamb, mushrooms, soup, spinach
Thursday, September 13, 2007
Dinner at A16, San Francisco, CA
Alexis' parents tasked us with finding a reasonably priced and utterly delicious meal while they were in town. We chose A16, an Italian place in the Marina that is not Marina-y and is named after an Italian highway. The young chef, Nate Appleman, turns our wonderful, slightly rustic food, in a loud, but warm and inviting atmosphere.
Tripe Neopolitana $9
This ulta-tender tripe is cooked with tomatos, onions and white wine. The texture resembled pasta more than tripe. This is a tripe dish that will turn even those who hate the idea of eating innards.
Mozzerella Burrata $10
This may sound expensive for a hunk of cheese, but this may just be the best cheese ever. It's packed with flavor, and melts in your mouth, It's served with crostini, but we like to eat it with a knife and fork.
Octopus Salad $11
This was one of our least favorite of the appetizers. Served with tomatoes, cucumber, breadcrumbs and arugula, it sounded tasty, but was a little bland tasting.
House Cured Salumi Platter $20
This plate was packed with all sorts of yummy salumi: head cheese, some sort of liver pate, dry salami, etc. Every bit of it was good. Although they don't have the combo platter on the menu, they are happy to make you a combo platter suited to the size of your table.
Eggplant with Tomatoes and Mozzerella $9
A rather flavorful eggplant dish, probably because of the wonderful mozzerella.
Roasted Beef Tri-Tip with Chiles, Meyer Lemon, Basil and Mint $22
This portion was enormous. We took half of it home. The flavor profile was beautiful and the meat was more tender than this cut usually is.
Long Cooked Green Beans with Lemon, Anchovy and Garlic (served with the above)
Although mushy green beans are sort of a love-it-or-hate-it sort of thing, Alexis found these to be very good. Like sides we've had here before, it was a bit heavy on the lemon.
Pizza Salsiccia $14.50
This pizza was packed with fennel sausage, roasted peppers, red onions, mozzarella, garlic and chiles. The flavors were great. The only problem was that the otherwise good, thin, crust got a bit soggy in the middle.
Chocolate Budino Tart $8.50
The salt and olive oil really make the dark chocolate pop. We were so stuffed at this point that the whole table shared this single dessert. A few bites were a satisfying end to the meal.
A16
Previous Restaurant Review
Tripe Neopolitana $9
This ulta-tender tripe is cooked with tomatos, onions and white wine. The texture resembled pasta more than tripe. This is a tripe dish that will turn even those who hate the idea of eating innards.
Mozzerella Burrata $10
This may sound expensive for a hunk of cheese, but this may just be the best cheese ever. It's packed with flavor, and melts in your mouth, It's served with crostini, but we like to eat it with a knife and fork.
Octopus Salad $11
This was one of our least favorite of the appetizers. Served with tomatoes, cucumber, breadcrumbs and arugula, it sounded tasty, but was a little bland tasting.
House Cured Salumi Platter $20
This plate was packed with all sorts of yummy salumi: head cheese, some sort of liver pate, dry salami, etc. Every bit of it was good. Although they don't have the combo platter on the menu, they are happy to make you a combo platter suited to the size of your table.
Eggplant with Tomatoes and Mozzerella $9
A rather flavorful eggplant dish, probably because of the wonderful mozzerella.
Roasted Beef Tri-Tip with Chiles, Meyer Lemon, Basil and Mint $22
This portion was enormous. We took half of it home. The flavor profile was beautiful and the meat was more tender than this cut usually is.
Long Cooked Green Beans with Lemon, Anchovy and Garlic (served with the above)
Although mushy green beans are sort of a love-it-or-hate-it sort of thing, Alexis found these to be very good. Like sides we've had here before, it was a bit heavy on the lemon.
Pizza Salsiccia $14.50
This pizza was packed with fennel sausage, roasted peppers, red onions, mozzarella, garlic and chiles. The flavors were great. The only problem was that the otherwise good, thin, crust got a bit soggy in the middle.
Chocolate Budino Tart $8.50
The salt and olive oil really make the dark chocolate pop. We were so stuffed at this point that the whole table shared this single dessert. A few bites were a satisfying end to the meal.
2355 Chestnut Street
San Francisco, CA, 94101
Previous Restaurant Review
Labels: Decor: 2, Food: 2, Italian, restaurant, review, Service: 1
Saturday, March 24, 2007
Afternoon Snack at Home
Low Carb Quesodilla
This yummy quesodilla was made with horseradish/chive havarti and low carb tortillas.
Sunday, June 24, 2007
Breakfast at Home
Brocolli, Salami, Hot Pepper, Onion and Cheese Scramble
The eggs served as a background holding together all of these yummy ingredients.
Labels: breakfast recipe, brocolli, eggs, homemade
Friday, March 28, 2008
Yummy Noodles at Osha Thai Noodle Cafe, San Francisco, CA
We were at a bar for a going away party for a co-worker of Giao's. As we left, we realized we were next door to the original Osha in the Tenderloin. We couldn't pass up a chance at their tasty noodles.
Duck Noodle Soup $10.95
This is a food that Giao reveres. It did not disappoint.
Tom Ka Chicken Noodle Soup $10
This soup had just the right tart/sweet balance, but it was just a bit too creamy. It would have benefited from less coconut milk and more chicken stock. However, it was delicious and very filling.
Shrimp Paste Fried Rice $9
This fried rice is not very greasy, but very moist. The flavors are complex and tasty.
Ratings:
Food: 2 (this location only)
Service: 1
Decor: 1
Health Code Violations
Duck Noodle Soup $10.95
This is a food that Giao reveres. It did not disappoint.
Tom Ka Chicken Noodle Soup $10
This soup had just the right tart/sweet balance, but it was just a bit too creamy. It would have benefited from less coconut milk and more chicken stock. However, it was delicious and very filling.
Shrimp Paste Fried Rice $9
This fried rice is not very greasy, but very moist. The flavors are complex and tasty.
Ratings:
Food: 2 (this location only)
Service: 1
Decor: 1
Health Code Violations
Labels: chain restaurant, Decor: 1, Food: 2, restaurant, review, Service: 1, thai
Sunday, November 26, 2006
Breakfast at the Ritz-Carlton, Singapore
Another breakfast at the hotel...
Bluebery Muffin (ok), Lox (good), Bagel (inedible)
Fried Noodles (pretty good), Salad (the dressing was a bit sweet) and Bread (for putting lots of yummy cheese on)
Sui Mai and other dumplings (not bad), Cheese (Yum, that goat cheese is the best)
Pork and Century Egg Congee (Alexis compiled this for Giao and apparently, got the ratio of congee to ingredients wrong, but, it looks nice.
Bluebery Muffin (ok), Lox (good), Bagel (inedible)
Fried Noodles (pretty good), Salad (the dressing was a bit sweet) and Bread (for putting lots of yummy cheese on)
Sui Mai and other dumplings (not bad), Cheese (Yum, that goat cheese is the best)
Pork and Century Egg Congee (Alexis compiled this for Giao and apparently, got the ratio of congee to ingredients wrong, but, it looks nice.
Labels: Chinese
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