Where my fellow cooks at???

[columbia]

Report, please.

tifosi gets a serious +1 for steering me to a couple places...

I hit Boccalone on Friday for lunch:
http://www.boccalone.com/pages/Salumeria-Menu.html" onclick="window.open(this.href);return false;

I got a salumi cone.....kind of like a cone of silence, but with salumi. Weird and delicious.
Also, had a prosciutto, soppressata & mortadella sandwich (with greens, cheese and balsamic vinegar).

For dinner, I hit the Mission Chinese joint:
http://missionchinesefood.com/sf/" onclick="window.open(this.href);return false;

it looked like 1000 other places from the outside, but I was greeted by a hipster waiter and a Chinese kitchen staff.

I had the steamed eggplant (very tart and hot) + the mouth-watering chicken.
The latter was one of the best dishes I've had. Period.

I should mention that I met up with a friend for dinner on Tuesday and we hit the House of Prime Rib.

[youtube][/youtube]

That was one of the most decadent dining experiences of my life (and frankly a better value than any of the high end steak houses I've been to).

[tifosi77]

Yeah, I forgot to warn you that the signage for Mission actually reads "Lung Shan".

Mrs Tif and I are planning a trip to SF this summer, and she mentioned a place that I had totally forgotten about when this discussion came up here. The Slanted Door, modern Vietnamese. Looks legit.

[columbia]

I'm brining a chuck roast and will throw it the oven tomorrow afternoon.
I've only ever done it with pork, so am interested to see how it turns out.

[BadHands71]

Yeah, I forgot to warn you that the signage for Mission actually reads "Lung Shan".

Mrs Tif and I are planning a trip to SF this summer, and she mentioned a place that I had totally forgotten about when this discussion came up here. The Slanted Door, modern Vietnamese. Looks legit.

I definitely want to check some of those places out but I'm not sure if it will happen on our next San Fran layover. This past layover we ended up at a place called Fiddler's Green. It's a very authentic irish pub with a nice beer selection and DELICIOUS food. It's in the Millbrae area, check it out if you're there.

[Sarcastic]

Anyone with a suggestion on a really really really good pizza dough recipe?

[mac5155]

..........

[blackjack68]

I know they've been around for a while, but having never used them, I think I want to start making my own flavored salts.

Spicy Salt and Citrus Salts to start.

Any experience with flavored salts?

[tifosi77]

Just Maldon smoked salt. Not a huge fan of the idea of flavored salts, but maybe I should give em a go instead of dismissing them out of hand.

[blackjack68]

Just Maldon smoked salt. Not a huge fan of the idea of flavored salts, but maybe I should give em a go instead of dismissing them out of hand.

That's where I was and why I've never used them but now starting to think about making my own vs. a store bought.

[count2infinity]

I've never even thought to use them. Like the two you said about... spicy and citrusy. why not just add salt and spice or salt and citrus?

[blackjack68]

Wondering if it creates a different flavor.

[Troy Loney]

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

[BadHands71]

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

Here is one of my favorites and go to recipes. It's classy enough for company and yummy enough that you can eat it everyday. It's a little rich so it doesn't need much with it, maybe just a salad.

Chicken Amandine

Spoiler:

3 cups cubed, cooked chicken (You can use canned chicken)
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained (sometimes I don't use the whole can)
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Sprinkle with almonds and cheese, melt the butter and pour on top. Bake for 20-25 minutes until golden brown. Serves 4-6.

[tifosi77]

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.

[BadHands71]

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.

And I will move to California and hire you as my chef.

[columbia]

Has anyone ever cooked wahoo?
I had some on Saturday and it was quite good...similar in texture to swordfish.

[tifosi77]

Never cooked wahoo. Honestly not sure if I've ever even eaten it. Been to Wahoo Fish Tacos, tho. So there's that.

[tifosi77]

The weekend's cooking adventures:

Meat and Potatoes

Dry rubbed ribeye cooked in a Playmate cooler, potatoes cooked in a stove top water bath, mushrooms. Everything finished on a scorching hot grill, and finished with a hit of Skipstone extra virgin olive oil.


Pork Loin with Fennel Pollen, Jerusalem Artichoke Puree and Dandelion Sauce

[count2infinity]

potatoes cooked in a stove top water bath

you mean boiled?

[Godric]

potatoes cooked in a stove top water bath

you mean boiled?

I think he means the water was sub 212

[tifosi77]

They were in a Ziploc bag with extra virgin olive oil and some rosemary, and cooked at 190°F / 87°C..... so not 'boiled', smarty face.

[tifosi77]

Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

Super stoked...... ramps!

[Godric]

Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

Super stoked...... ramps!

if wild leeks taste anything like regular leeks, I don't want anything to do with them

leek soup I had was terrible

[tifosi77]

Hold on a sec......

[tifosi77]

The green bit is very vegetal, and sort of like spring garlic.....