What is the best restaurant in Silicon Valley?
Robert Hull
OK epicureans, what is the best restaurant in Silicon Valley?
In this hunt, we will restrict our geography to the earliest area
known as Silicon Valley. In this case, Santa Clara county with
the area code 650. So Mountain View, Palo Alto, Los Altos,
Los Altos Hills and some of Sunnyvale.
--
The difference between knowledge and belief is doubt.
Allan Schaffer
>Hmm, well given that definition of SV, I haven't been to much I
>consider really good. I suppose Spago gets the vote, although I hate
>doing that given the noise and pretension. If you'd include Saratoga
>I'd say Sent Sovi, hands down. And if you'd move a couple miles north,
>I'd include Ariel in Menlo Park.
Another suggestion for "best" would be Chez TJ in Mountain View.
Fixed-menu boutique special-occasion restaurant..
Allan
--
Allan Schaffer al...@sgi.com
Silicon Graphics http://reality.sgi.com/allan
dke...@best.com
Andrew J. Perrin <ape...@demog.berkeley.edu> wrote:
>consider really good. I suppose Spago gets the vote, although I hate
>doing that given the noise and pretension. If you'd include Saratoga
>I'd say Sent Sovi, hands down. And if you'd move a couple miles north,
>I'd include Ariel in Menlo Park.
The question as asked is much too broad. Does best mean
regardless of price? Does best mean best food or does it
mean best service or what? Can a "specialty" restaurant
like a sushi bar or a pizza place make it?
That all said, my favorite is Bistro Elan on California Ave.
in Palo Alto, conveniently located a half block from my
apartment. I enjoy the food there, it isn't wildly expensive,
and the atmosphere out on the back porch is nice.
Note that I have never been to either Spago or Sent Sovi, two
contenders on anyone's list from what I understand.
I've eaten at Ariel and was not particularly impressed.
--
Dave Eisen Sequoia Peripherals: (408) 752-1400
dke...@netcom.com FAX: (408) 752-2707
In our society, you can state your views, but they have to be correct.
--- Ernie Hai, coordinator Singapore Gov't Internet Project.
Meg Worley
Ilona smote her forehead and uttered:
>: I can't believe people are willing to answer this
>: troll yet *again*.
Robert Tro^H^Hull feigns innocence and asks:
>How is this a troll? I'm attempting to get discussion about
>good restaurants going here.
Perhaps because you've asked this same question about a
bazillion times before? Perhaps because you don't bother
to define "best"? Perhaps because we've been talking about
the best restaurants in the area all this time but you
never bothered to pay attention?
>Seems like an honest attempt to improve the discussion and restaurants
>in the Valley.
Doesn't seem like that to me. If you want to improve discussion
here -- which never seems to flag, as far as I can see -- then
why don't you try saying something, instead of dangling a
rusty hook baited with moldy pimiento loaf. And if you want
to improve the restaurants in the valley, why don't you try
opening one and setting a high standard.
Rage away,
meg
--
m...@steam.stanford.edu Comparatively Literate
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>Where in relation to Thai Basil? Across the street is some
>coffee shop or another, iirc. Is it before or after Murphy
>as one whizzes down Evelyn from MV?
After, but just a stone's throw, or rather a light toss. There's
a building there with green awnings, and it's literally at the base
of Murphy. Hardy's is the last thing in the building (by your
reckoning). After that is a parking lot and then the streetlight
(Sunnyvale-Saratoga).
Bob R. Kenyon
(Todd Michel McComb) wrote:
> ObFood: We went to Hardy's Bavarian in Sunnyvale this weekend.
> They were quite nice to the kids, and had some good food, especially
> their side dishes. It's the first I'd eaten German on the left
> coast; I guess it isn't too popular here. I'm planning to go back
> and try their sauerbraten, as I had the more upscale venison on
> the first trip.
>
There are a couple of German places in Downtown San Jose at about the
same quality level as Hardy's:
Teske's Germania, 1st between St. James and Julian. All inclusive meals
at a fair price, and lots of German beers to choose from.
Hochburg von Germania, 2nd between St. James and Julian. Slightly more
upscale than Teske's or Hardy's, but may not be open yet since the fire
in the dance hall a few months ago.
--
Bob R. Kenyon
Beautiful Downtown San Jose
<http://www.bobrk.com/>
Robert Hull
:>
:>OK epicureans, what is the best restaurant in Silicon Valley?
: I can't believe people are willing to answer this
: troll yet *again*.
How is this a troll? I'm attempting to get discussion about
good restaurants going here.
Seems like an honest attempt to improve the discussion and restaurants
in the Valley.
Aahz Maruch
Meg Worley <m...@steam.stanford.edu> wrote:
>
>So, whereabouts is it, and what's the price level? Tell us more...
>this sounds like a good choice for those "I'm sick of every restaurant
>I've ever been to" nights.
For similar food and atmosphere closer to home, try Copenhagen on ECR at
the border of Atherton and RWC; they have an early-bird special that
gives you swill-in-a-glass and dessert. Some more restaurants in that
area you may not have been to: Fontana's (noisy) and The Acorn.
I bet you still haven't tried Creo La (ECR, north end of San Carlos),
and I bet you don't go for Afghan food very often. Salvatore's and
Messina (both in San Carlos) are old-style Italian restaurants
(Salvatore's is slightly better; Messina has better kitsch and more
garlic).
How about the Persian place in MV on Grant three blocks from ECR (called
Paradise?).
C'mon, Meg, if you're willing to drive roughly half an hour, it's
possible to eat at a different decent restaurant every single night of
the year. Just ECR alone would make it every three nights. ;-)
--
--- Aahz (Copyright 2000 by aa...@netcom.com)
Androgynous poly kinky vanilla queer het <*> http://www.rahul.net/aahz/
Hugs and backrubs -- I break Rule 6
Have you coined a word today?
Robert Hull
: Ilona smote her forehead and uttered:
<Snip>
: Robert Tro^H^Hull feigns innocence and asks:
:>How is this a troll? I'm attempting to get discussion about
:>good restaurants going here.
: Perhaps because you've asked this same question about a
: bazillion times before? Perhaps because you don't bother
: to define "best"? Perhaps because we've been talking about
: the best restaurants in the area all this time but you
: never bothered to pay attention?
Ilona and Meg Please take your chill pill. Yes I read the
posts. I just am asking for more discussion on the Good to
Superb restaurants where we live. So just take my rusty hook
with moldy bread on it and extol about your fav place.
Bob R. Kenyon
(bizbee) wrote:
> Yn erthygl <889o9m$444$1...@nntp2.atl.mindspring.net>, sgrifenws
> rh...@netcom.com (Robert Hull):
>
> >In this hunt, we will restrict our geography to the earliest area
> >known as Silicon Valley. In this case, Santa Clara county with
> >the area code 650. So Mountain View, Palo Alto, Los Altos,
> >Los Altos Hills and some of Sunnyvale.
>
> A pretty weak description of "Silicon Valley", if you ask me....
It usually is. Where is San Jose's Golden Triangle (containing Intel!,
which might be considered a Silicon Valley company), or Downtown San
Jose, home of Adobe and Mindspring?
Todd Michel McComb
that_bitch <that_...@my-deja.com> wrote:
>I'm supposed to post on *demand* from you?
Didn't you?
Meg Worley
R. Tro^H^Hull defined "Silicon Valley" as:
>> >In this case, Santa Clara county with the area code 650.
>> A pretty weak description of "Silicon Valley", if you ask me....
Bob writes:
>It usually is. Where is San Jose's Golden Triangle (containing Intel!,
>which might be considered a Silicon Valley company), or Downtown San
>Jose, home of Adobe and Mindspring?
Take pity on the poor troll. He means "What is the best
restaurant I'm willing to drive to," which is, of course,
an unanswerable question by anyone but him. A fourth way
in which he's trolling.
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>He means "What is the best restaurant I'm willing to drive to,"
>which is, of course, an unanswerable question by anyone but him.
Au contraire. I am pretty sure it's the A&W on Moffett.
Peter L
>
> In article <88aadi$3...@steam.stanford.edu>, m...@steam.stanford.edu (Meg
> Worley) wrote:
>
> > Robert Tro^H^Hull feigns innocence and asks:
> > >How is this a troll? I'm attempting to get discussion about
> > >good restaurants going here.
> >
> > Perhaps because you've asked this same question about a
> > bazillion times before? Perhaps because you don't bother
> > to define "best"?
>
> best language in the world? The best clothing in the world? The best
> booze in the world? The best book in the world? The best sex in the
> world? The worst discussion topic on ba.food?
>
> --
> Dan Abel
> Sonoma State University
> AIS
> ab...@sonoma.edu
> http://www.sonoma.edu/IT/AIS/people/Abel.html
Of these, my vote goes to the best sex in the world.
Let the discussion begin!
The Ranger
Dan Abel asked (tongue firmly planted in cheek):
> How about a rousing discussion about the
> best language in the world? The best clothing in the world? The best
> booze in the world? The best book in the world? The best sex in the
> world? The worst discussion topic on ba.food?
Okay; I'm game.
Best language; Mongolian (beautiful to see and hear.)
Best clothing; a cotton polo shirt and jeans (name-brand or knock-off,
doesn't matter.)
Best booze; any that's free (and doesn't have "bird," "Boone," and "Ripple"
in its name.)
Best book; The Hobbit (who needs self-improvement?)
Best sex; see "Best booze."
Worst discussion topic in ba.food; usually anything that R. Tro^H^Hull
participates in...
The Ranger
PS: Thanks Dan! That was actually fun!
Evergene
>
>Robert Tro^H^Hull feigns innocence and asks:
>>How is this a troll? I'm attempting to get discussion about
>>good restaurants going here.
>
It's clear what the problem is. Moldy pimiento is simply not a restaurant dish.
The best versions have always been made at home.
You might try Webvan...
Allan Schaffer
>Mei Long on ECR (right side) almost to the Sunnyvale line.
>Great service, food, ambience and, for what you get, decent
>prices.
>
>Don't miss the almond crusted shrimp or scallop appetizers
>or the Lovers Wonton Soup. This in not your regular old
>Wonton.
I'd agree about the food but the place itself is sort of spooky,
wouldn't you agree? The few times I've gone we've been one of only
two or three parties in the restaurant, so the attention level is a
bit "too high" -- ie, with Lurch standing in the kitchen doorway
watching our every bite..
Perhaps if it's more popular now there is less of a "I'm being
watched" feeling than before. Any recent visitors?
Steve Wertz
>> OK epicureans, what is the best restaurant in Silicon Valley?
>>
>> In this hunt, we will restrict our geography to the earliest area
>> known as Silicon Valley. In this case, Santa Clara county with
>> the area code 650. So Mountain View, Palo Alto, Los Altos,
>> Los Altos Hills and some of Sunnyvale.
>> --
>> The difference between knowledge and belief is doubt.
> And if you'd move a couple miles north, I'd include Ariel in Menlo Park.
Weird, Menlo Park is not part of the Historic Silicon Valley? That's
news to me.
-sw
Steve Wertz
> In article <88ab9e$3if$1...@machaut.medieval.org>, mcc...@medieval.org
> (Todd Michel McComb) wrote:
>> ObFood: We went to Hardy's Bavarian in Sunnyvale this weekend.
>> They were quite nice to the kids, and had some good food, especially
>> their side dishes. It's the first I'd eaten German on the left
>> coast; I guess it isn't too popular here. I'm planning to go back
>> and try their sauerbraten, as I had the more upscale venison on
>> the first trip.
I never relized this place was there either, but it is, sure 'nuff.
> There are a couple of German places in Downtown San Jose at about the
> same quality level as Hardy's:
> Teske's Germania, 1st between St. James and Julian. All inclusive meals
> at a fair price, and lots of German beers to choose from.
I went by Teske's last week and it looked very closed. I usually go
by in the day-time (remember when the Wino Store was still open
across the street, and the shelter behind it?), but it looked more closed
than it normally did, even for the day-time.
-sw
Todd Michel McComb
>If you like German you might want to try Teske's in SJ.
Thanks for the tip, both from you and the others who have discussed
it. To be honest, I probably don't want to go that far. I thought
Hardy's was pretty good, and for the 1-2 times/year I want the
food, it'll serve me pretty well, or so I think.
Of course, that's not to say others won't have differing priorities,
not to mention locations....
Vincent Lo
However, since it's one of its kind--food sorta fancy, attentive service,
great ambience, sometimes I'll take a date there. Their soup is often too
salty for a consommé, and I've tried their Mei Long signature duck more than
three times, and it's just not very tasty. The duck isn't too fresh, or the
chef isn't very good at cooking birds, or a combination. I'm curious as to
why they name a mediocre dish their signature dish. If you like poultry, go
to Spago Palo Alto. Duck, squab, quail. Always wonderful.
Vincent Lo
v...@cs.stanford.edu
Ted Feuerbach <fe...@feuerbach.com> wrote in message
news:38A9C98B...@feuerbach.com...
> Robert Hull wrote:
>
> > OK epicureans, what is the best restaurant in Silicon Valley?
>
Bob R. Kenyon
> x-no-archive: yes
>
> In article <88bsa9$sq8$1...@nntp3.atl.mindspring.net>, Robert Hull
> <rh...@netcom6.netcom.com> wrote:
> >So just take my rusty hook
> >with moldy bread on it and extol about your fav place.
>
> I'm supposed to post on *demand* from you?
>
> Fuck off.
Damn. What a bitch.
Ian Mac Lure
: ObFood: We went to Hardy's Bavarian in Sunnyvale this weekend.
: They were quite nice to the kids, and had some good food, especially
: their side dishes. It's the first I'd eaten German on the left
: coast; I guess it isn't too popular here. I'm planning to go back
: and try their sauerbraten, as I had the more upscale venison on
: the first trip.
If you like German you might want to try Teske's in SJ.
First & Julian IIRC. Had lunch there with 6 or 8 colleagues
a couple of weeks ago including a couple of folks with German
backgrounds and time in-country ( Germany that is ).
Everyone thought it was very good.
My problem with German food is that sauerkraut and potato
salad make me nauseous. Spaetzle on the other hand are nummy :)
There's another German place in Milpitas but I've never
been there although a friend says its decent.
--
* Ian B MacLure ********* Sunnyvale, CA ***** Engineer/Archer *****
* No Times Like The Maritimes *************************************
* Opinions Expressed Here Are Mine. That's Mine , Mine, MINE ******
* VR Level=3/Holding **********************************************
Aahz Maruch
In article <88d9q9$94k$5...@samba.rahul.net>,
Bob R. Kenyon <c..ssl@86.usenet.us.com> wrote:
>In article <210e4990...@usw-ex0103-086.remarq.com>, that_bitch
><that_...@my-deja.com> wrote:
>> In article <88bsa9$sq8$1...@nntp3.atl.mindspring.net>, Robert Hull
>> <rh...@netcom6.netcom.com> wrote:
>>>
>>>So just take my rusty hook
>>>with moldy bread on it and extol about your fav place.
>>
>> I'm supposed to post on *demand* from you?
>> Fuck off.
>
>Damn. What a bitch.
Not just a bitch. *That* bitch.
mag...@rahul.net
wrote:
>Andrew J. Perrin <ape...@demog.berkeley.edu> wrote:
>> rh...@netcom.com (Robert Hull) writes:
>
>>> OK epicureans, what is the best restaurant in Silicon Valley?
>>>
>>> In this hunt, we will restrict our geography to the earliest area
>>> known as Silicon Valley. In this case, Santa Clara county with
>>> the area code 650. So Mountain View, Palo Alto, Los Altos,
>>> Los Altos Hills and some of Sunnyvale.
>>> --
>>> The difference between knowledge and belief is doubt.
>
>> And if you'd move a couple miles north, I'd include Ariel in Menlo Park.
>
>Weird, Menlo Park is not part of the Historic Silicon Valley? That's
>news to me.
Apparently neither is Cupertino, home of Apple.
jc
Ted Feuerbach
> Steve Wertz wrote:
> Weird, Menlo Park is not part of the Historic Silicon Valley? That's news
to me.
Things just happen too fast around The Valley. As you will see, Menlo Park
has had to have been removed from the roster.
The Sad Story:
FYI, historically it was a part, but due to the greed of the VC's on Sand Hill
Road
the Silicon deposits were rapidly played out and all the IC chip mines were
closed. Thousands of silicon miners were uprooted and are now picking
artichokes in Castroville. A few stayed to eek out a living panning the
placer deposits of 486DX chips in the local creeks. They sell them to the
local satellite manufacturers who still use them in applications such as the
Hubble Space Telescope. A meager living at best.
You often see these poor broken bastards walking around pushing shopping
carts and picking up partially smoked cigarette butts off the sidewalk. But
alas, the boom is over in Menlo Park as evidenced by the flagging property
values there. Most residents are packing their meager belongings into the
dilapidated family SUV and migrating to Austin, TX. Some writer in
Monterey is writing a book about it: "The Chips of Wrath".
It's not all gloom and doom, though.
The Recovery:
Many of Menlo Park's fine restaurants, cafe's and bars were built
on some of the old 386SX mine sites. Late for the Train, for example.
There is already an archaeological preservationist movement a foot to locate
and preserve the ancient 8086 sites. Though experts tend to agree that
in those heady boom times, poor records were kept and that the search
is probably futile.
It is interesting to note that, in the last generation (3 months ago), this
happened in
Atherton. Now, all the old mine buildings have been converted into
multi-million
dollar mansions!
There has also been a recent discovery of DNA in the tailings of the old IC
mines.
That shows promise for a budding new Biotech Industry!
Hope this helps,
Ted
;-) <----------- For the humor impaired.
eis...@slacvx.slac.stanford.edu
[I won't excerpt this post, since the whole thing has to be read.]
> Hope this helps,
Yes, in fact it helps a great deal! Thanks.
I was somewhat obliquely reminded of an episode of one of the stupid TV
adventure shows some years back (I can't recall which) which was set in
Silicon Valley, and portrayed it as sort of old-west, with (IIRC) a rodeo
as the feature locale and event.
Oh, re. food: I was eating lunch when I read Ted's post. Does that count?
--
Al Eisner
San Mateo County, CA
Meg Worley
>For similar food and atmosphere closer to home, try Copenhagen on ECR ...
Dude, closer to *your* home. Hardy's is about a 7-minute
drive (in a barking Miata) from me; Copenhagen is a ways.
>I bet you still haven't tried Creo La (ECR, north end of San Carlos),
>and I bet you don't go for Afghan food very often.
You're batting .500. I ain't driving to San Carlos for dinner
unless it's something pretty special (or something is going on
there -- how's the San Carlos Opera Company these days?), but
I do eat Afghan. Kabul's not far away. Mmmm, pumpkin.
>How about the Persian place in MV on Grant three blocks from ECR (called
>Paradise?).
It's okay but not great. My favorite thing about it is the
tamarind powder, which I dump on everything, so I really need
to just buy a bag at the Rose and do my dumping at home.
Aahz Maruch
Meg Worley <m...@steam.stanford.edu> wrote:
>
>Dude, closer to *your* home. Hardy's is about a 7-minute drive (in a
>barking Miata) from me; Copenhagen is a ways.
Oh, sorry, I didn't realize that. You write mostly about PA & MP
places, so I figured work was near home. Well, I think my basic point
still stands: I bet you can find a different decent place within a
fifteen-minute detour of your drive home for most nights of the year.
--
--- Aahz (Copyright 2000 by aa...@netcom.com)
Androgynous poly kinky vanilla queer het <*> http://www.rahul.net/aahz/
Hugs and backrubs -- I break Rule 6
Our society has become so fractured that the pendulum is swinging
several different directions at the same time
Todd Michel McComb
>tamarind powder, which I dump on everything, so I really need
>to just buy a bag at the Rose and do my dumping at home.
Yeah, I agree. I like the food better at Rose anyway, and it's
like 1/3 the price.
Berry Kercheval
> It's okay but not great. My favorite thing about it is the
> tamarind powder, which I dump on everything, so I really need
> to just buy a bag at the Rose and do my dumping at home.
I thought that stuff (deep reddish-brown stuff in a shaker at persia
and afghan places) was powdered sumac bark..
Natarajan Krishnaswami
> I do eat Afghan. Kabul's not far away. Mmmm, pumpkin.
(Presumably, you're talking about a restaurant, rather than the
city. ;-) Where is it? Do they have many vegetarian dishes? (This
seems to vary a lot between Afghani places.)
> It's okay but not great. My favorite thing about it is the
> tamarind powder, which I dump on everything, so I really need
> to just buy a bag at the Rose and do my dumping at home.
That and sumac are just really awesome! Lately, I've also discovered
pink peppercorns. They're sort of sweet on the inside, and taste a
little like cardamom seeds. Mmm.
But
--
you have been evaluated. you have a negative reference count. prepare
to be garbage collected. persistence is futile.
-- Erik Naggum
Meg Worley
I wrote:
>> I do eat Afghan. Kabul's not far away. Mmmm, pumpkin.
Natarajan writes:
>(Presumably, you're talking about a restaurant, rather than the
>city. ;-)
Ayup. Homey don't mess with the Taliban (although I did go
to Afghanistan back in the day).
>Where is it? Do they have many vegetarian dishes? (This
>seems to vary a lot between Afghani places.)
It's on El Camino in Ghandivale, maybe a little past Wolfe
Road? I'm not sure, exactly, but it's on the bay side of
the road. They do reasonably well on the veg front... We
take our veg buddies there with no problem, although there's
not a huuuuuuge selection.
>> It's okay but not great. My favorite thing about it is the
>> tamarind powder, which I dump on everything, so I really need
>> to just buy a bag at the Rose and do my dumping at home.
>That and sumac are just really awesome! Lately, I've also discovered
>pink peppercorns. They're sort of sweet on the inside, and taste a
>little like cardamom seeds. Mmm.
I have used them as peppercorns in one of my grinders. Is
there another way you recommend eating them? I'm game. I
love nonchili pepper.
>But
No buts!
Natarajan Krishnaswami
On 17 Feb 2000 19:17:28 GMT, Natarajan Krishnaswami <nx...@po.cwru.edu> wrote:
> But
No but. That just kind of slipped past editing. Sorry.
<N/>
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>It's on El Camino in Ghandivale, maybe a little past Wolfe
>Road? I'm not sure, exactly, but it's on the bay side of
>the road.
Kabul is sort of tucked back off the street in a strip mall and
can be hard to spot. Nearby and more visible is the Afghan House,
which is a more upscale setting, but owned by the same people and
with pretty much the same food.
>Is there another way you recommend eating them? I'm game.
Are these the Szechuan pink peppercorns, or are they something
different? The description sounded pretty much like the Szechuan,
I think. Those are the second most important ingredient in Ma Po
ToFu, and that is a great dish. You can probably find a recipe
online or somewhere, or I'll get my wife to transcribe hers.
Aahz Maruch
>can be hard to spot. Nearby and more visible is the Afghan House,
>which is a more upscale setting, but owned by the same people and
>with pretty much the same food.
Hmmm? I heard that Afghani House was owned by people who used to be
associated with Kabul, but that there was no current relationship.
Note, also, that there's a Kabul in San Carlos (and maybe another one in
SF?)
Natarajan Krishnaswami
> I thought that stuff (deep reddish-brown stuff in a shaker at persia
> and afghan places) was powdered sumac bark..
I haven't really paid much attention when eating at Afghani restaurants,
but when I've had Persian, it's always been sumac. OTOH, you do find
tamarind powder at Afghani and Persian groceries, so it might not be
a huge surprise to see it in shakers, either.
Meg Worley
Todd writes:
>Are these the Szechuan pink peppercorns, or are they something
>different? The description sounded pretty much like the Szechuan,
>I think. Those are the second most important ingredient in Ma Po
>ToFu, and that is a great dish. You can probably find a recipe
>online or somewhere, or I'll get my wife to transcribe hers.
No, no mapodofu for me. Never again. I ate so much of
that stuff in China that I will never, ever eat it again.
Natarajan or anyone else... good ideas for pink peppercorns?
Todd Michel McComb
Aahz Maruch <aa...@netcom.com> wrote:
>Hmmm? I heard that Afghani House was owned by people who used to be
>associated with Kabul, but that there was no current relationship.
It is possible that I am misinformed.
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>No, no mapodofu for me. Never again. I ate so much of
>that stuff in China that I will never, ever eat it again.
Oh, too bad. We eat it at home semi-regularly, and I like it a
lot. For other readers, at least those around Mountain View, Hangen
has a pretty good Ma Po To Fu.
Meg Worley
I wrote:
>>No, no mapodofu for me. Never again. I ate so much of
>>that stuff in China that I will never, ever eat it again.
Todd writes:
>Oh, too bad. We eat it at home semi-regularly, and I like it a
>lot. For other readers, at least those around Mountain View, Hangen
>has a pretty good Ma Po To Fu.
I liked it a lot too, the first 30 days in a row I had it
for dinner. I don't eat lobster any more either, because
I ate it three meals a day plus snackies for a month in
Belize. I'm feeling queasy just thinking about lobster.
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>I liked it a lot too, the first 30 days in a row I had it
>for dinner. I don't eat lobster any more either, because
>I ate it three meals a day plus snackies for a month in
>Belize. I'm feeling queasy just thinking about lobster.
I can understand that, at face value, but geez Meg, I hope you
learned. I refuse to eat stuff so often, because I know what will
happen. I don't want to "ruin" foods. That's worse than just
being hungry.
I didn't realize lobster was so big in Belize though....
Todd Michel McComb
Meg Worley <m...@steam.stanford.edu> wrote:
>I just can't see myself telling people, no, I'll have none of your
>food, thank you
I guess I can understand that too. They really expected you to eat
the same thing every day? I find that odd; at least the idea that
they wouldn't be receptive to a change once in a while.
Meg Worley
I wrote:
>>I just can't see myself telling people, no, I'll have none of your
>>food, thank you
Todd writes:
>I guess I can understand that too. They really expected you to eat
>the same thing every day? I find that odd; at least the idea that
>they wouldn't be receptive to a change once in a while.
It wasn't always the same family, but the real thing to
note here is that people eat what they've got. The cook
doesn't generally have a lot of time, energy, and extra
ingredients to devise variation.
Todd Michel McComb
Aahz Maruch <aa...@netcom.com> wrote:
>These are peasants, remember? If it was good enough for great-grandpa
>to eat three times a day, it's good enough for you.
Well, hell, just eat plain rice! That's what a real peasant does.
Aahz Maruch
*My* peasant ancestors were potato eaters. So there.
Todd Michel McComb
You're from South America? Cool. The Felipe Rojas-Lombardi cookbook
is one of our favorites.
Todd Michel McComb
<swe...@scruznet.com> wrote:
>Does anybody else find szechwan pepercorns similar to knawing on
>dirt?
Uh... that's sure not been my perception, but maybe you just don't
like them. (gnawing, btw, sorry can't help it)
swe...@scruznet.com
>>Is there another way you recommend eating them? I'm game.
> Are these the Szechuan pink peppercorns, or are they something
> different? The description sounded pretty much like the Szechuan,
> I think. Those are the second most important ingredient in Ma Po
> ToFu, and that is a great dish. You can probably find a recipe
> online or somewhere, or I'll get my wife to transcribe hers.
All the szechwan peppercorns I've bought have the texture of _dirt_.
Are they supposed to be like this? Even when you grind them and cook
them, its still _dirt_ to me.
This also explain the Lee Kum Kee Ma Po Tofu sauce I used
the other night. It runied the tofu. I thought it was dirt.
I had to pitch it.
Does anybody else find szechwan pepercorns similar to knawing on
dirt?
-sw
swe...@scruznet.com
>>Natarajan says:
>>>That and sumac are just really awesome! Lately, I've also discovered
>>>pink peppercorns. They're sort of sweet on the inside, and taste a
>>>little like cardamom seeds. Mmm.
> Todd writes:
>>Are these the Szechuan pink peppercorns, or are they something
>>different? The description sounded pretty much like the Szechuan,
>>I think. Those are the second most important ingredient in Ma Po
>>ToFu, and that is a great dish. You can probably find a recipe
>>online or somewhere, or I'll get my wife to transcribe hers.
> I probably shouldn't be following up since I've never tasted a pink
> peppercorn, but I'm reasonably sure that they're not the same as the
> Szechuan peppercorns that you'd use in Ma Po Tofu. Szechuan peppercorns
> are brown - in the toasted, ground-up state, they look kind of reddish-brown,
> but I wouldn't call it pink.
> Pink peppercorns that I've seen in jars look a lot like the berries of
> the California pepper tree, which is a common shade tree around here.
> Does anyone know if that's what they really are?
Schinus Molle; or S. Terebinthifolius
Pink Peppercorns are not related to their asian Black and White
peppercorns (and their unripe green counterparts). Pink
Peppercorns come from a "Feathery Leaved Ornamental Mastic Tree".
They are traditionally not used in any Asian coooking, and they
are certainly different than Schewan pepper.
-sw
Berry Kercheval
> In article <88hv7q$30r$1...@nntp6.atl.mindspring.net>,
> Aahz Maruch <aa...@netcom.com> wrote:
> >These are peasants, remember? If it was good enough for great-grandpa
> >to eat three times a day, it's good enough for you.
>
> Well, hell, just eat plain rice! That's what a real peasant does.
Rice alone is insufficient to nourish a human. Rice AND beans will
furnish all the amino acids you need to build proteins. Hence arroz y
frijoles, or red rice and beans in Louisiana or rice and "peas" in
Jamaica.
Todd Michel McComb
You are correct, but I know a lot of Chinese who spent a lot of
years eating rice alone for many meals. They aren't too healthy
in old age.
Peter L
Or rice and soy in China.
Peter L
>
> In article <oog9fp...@jhereg.kerch.com>,
> Berry Kercheval <be...@kerch.com> wrote:
>
> years eating rice alone for many meals. They aren't too healthy
> in old age.
The soy sauce helps. They aren't too healthy because they smoke like
chimneys.
Bob R. Kenyon
Worley) wrote:
> Natarajan writes:
>
> >Where is it? Do they have many vegetarian dishes? (This
> >seems to vary a lot between Afghani places.)
>
> It's on El Camino in Ghandivale, maybe a little past Wolfe
> Road? I'm not sure, exactly, but it's on the bay side of
> the road. They do reasonably well on the veg front... We
> take our veg buddies there with no problem, although there's
> not a huuuuuuge selection.
It's nowhere near Wolfe. Try Mary. Easy barking.
I really like the food there, but my body usually has a bad reaction
later on. I'm not going to go into details but I think you catch my
drift. And usually I'm not the only one in my party to have the problem.
--
Bob R. Kenyon
Beautiful Downtown San Jose
<http://www.bobrk.com/>
Natarajan Krishnaswami
> Rice alone is insufficient to nourish a human. Rice AND beans will
> furnish all the amino acids you need to build proteins. Hence arroz y
> frijoles, or red rice and beans in Louisiana or rice and "peas" in
> Jamaica.
Or the rice and rasam/sambar (they're sort of like lentil soups, but
made with toor dal, tamarind water, and spices) of south India.
Michelle Dick
Certainly. The lack of vitamin C is just one of the problems
> Rice AND beans will
>furnish all the amino acids you need to build proteins.
Rice alone can also provide *ALL* the amino acids, you'd just have to
eat a *lot* of rice, over 10 cups of cooked rice in order to provide
enough of the limiting essential amino acid in rice, histidine.
common misperception: that some vegetarian proteins are totally
lacking in one or more essential amino acid. None are. Instead, the
balance of the these amino acids differs from food to food. histidine
is low (but present) in rice. Combining, say, rice and beans, merely
means that you need to eat less of both combined than you would of
either one alone in order to meet your protein needs.
On the other hand, rice is totally lacking in vitamin C and no matter
how much you eat, you still won't get enough.
--
Michelle Dick art...@rahul.net East Palo Alto, CA
Greg
> Not just a bitch. *That* bitch.
Does she have a boyfriend named Donald Hollinger?
-Greg
Meg Worley
>I really like the food there, but my body usually has a bad reaction
>later on. I'm not going to go into details but I think you catch my
>drift. And usually I'm not the only one in my party to have the problem.
Funny... I've eaten there with a friend who has what he
calls "serious food issues" (if you know what I mean, and
I think you do) but he has never had the reaction you
describe. Now, Swagat, that's a different matter; there,
the Issues usually hit him halfway through the meal.
Vincent Lo
when he's visiting some family in mainland China, they had this special dish
black bean chicken prepared for him. Turned out the black beans were really
flies that came down on the chicken. When asked if he actually ate the
chicken, our teacher said yes, but only the pieces underneath.
And about Powerbars, that's exactly what happened at a get-together at Pollo
Rey, I mean Treehouse on Stanford campus. A guy that apparently cared quite
a bit about his body just took out some sport bar and ate it while others
were eating unhealthy nachos, etc. And these bars can be quite tasty these
days, like the new crusty Powerbars (much less protein than the original
version but what do you expect) and Clif bars.
I ate at this French restaurant Le Petit Pier in King's Beach by the north
shore of Lake Tahoe. Definitely a place to check out. The warm Sonoma Foie
Gras (I think $16) and the Grand Marnier souffle ($12) were both excellent.
Venison and sea scallops (about $25) were standard fare.
Vincent Lo
v...@cs.stanford.edu
Meg Worley <m...@steam.stanford.edu> wrote in message
news:88hte2$r...@steam.stanford.edu...
> But just being hungry was the only other choice, in both
> cases. In China, I was up in the mountains eating with
> families (who played that popular Chinese game of Feed The
> Furriner Mapodofu), and on the islands lobster in its many
> guises was about all there was.
>
> And I hated tapir from the very moment it neared my lips,
> but they had killed it especially for my birthday (this
> was Paraguay) and I had to eat it for the next week in
> every possible form, including creamed chipped tapir on
> toast.
>
> All this was before the invention of Powerbars, and I
> just can't see myself telling people, no, I'll have none
> of your food, thank you -- I'll just sit here and nibble
> my bar of brown compressed predigested food matter.
Steven Goodman
> In article <38a917a8...@nntp.ix.netcom.com>, tub...@ix.netcom.com
> (bizbee) wrote:
>
> > Yn erthygl <889o9m$444$1...@nntp2.atl.mindspring.net>, sgrifenws
> > rh...@netcom.com (Robert Hull):
> >
> > >In this hunt, we will restrict our geography to the earliest area
> > >known as Silicon Valley. In this case, Santa Clara county with
> > >the area code 650. So Mountain View, Palo Alto, Los Altos,
> > >Los Altos Hills and some of Sunnyvale.
> >
> > A pretty weak description of "Silicon Valley", if you ask me....
>
> It usually is. Where is San Jose's Golden Triangle (containing Intel!,
> which might be considered a Silicon Valley company), or Downtown San
> Jose, home of Adobe and Mindspring?
>
> --
> Bob R. Kenyon
> Beautiful Downtown San Jose
> <http://www.bobrk.com/>
Adobe and Mindspring, those upstarts?! Remembering back to the days of IBM Village in da south end... Or Rolm Village in Santa Clara...
Steven Goodman
st...@ancore.com