What are the best Sushi bars in Silicon Valley?
Robert Hull
For me, Silicon Valley is defined by the following corners:
237 and 880,
92 and 101,
280 and Sand Hill Rd.,
Downtown Saratoga ,
Cottle Rd and 101
Discussion on where is Silicon Valley will be ignored.
May the best Sushi bar win!
--
The difference between knowledge and belief is doubt.
Harold Sasaki
=> OK Epicureans, What are the best Sushi bars in Silicon Valley?
Ikenohana in Cupertino
and
Tomisushi in West San Jose
--
-----
Harold Sasaki
Steve Wertz
: OK Epicureans, What are the best Sushi bars in Silicon Valley?
: For me, Silicon Valley is defined by the following corners:
: 237 and 880,
: 92 and 101,
: 280 and Sand Hill Rd.,
: Downtown Saratoga ,
: Cottle Rd and 101
: Discussion on where is Silicon Valley will be ignored.
: May the best Sushi bar win!
Oh, please. If you're bucking for the "most followups" award, or
the most "conversational topic", you haven't been following recent
news in this group.
Somehat OT: A guy on Pacific Avenue in Santa Cruz just opened up this
week in one of those "starter-shacks" (Hot-dog stand, without wheels,
plus a door and window).
It's about the size of those public bathrooms CA cities are sporting
nowdays. He sells sushi by the sea shore, and he may not know that
he's closest to the sea than anyone else in his area. He uses Krab
instead.
-sw
Yip Yap
rh...@netcom.com (Robert Hull) wrote:
> OK Epicureans, What are the best Sushi bars in Silicon Valley?
>
> For me, Silicon Valley is defined by the following corners:
> 92 and 101,
> ...
I didn't know that S&M County was considered part of the
silicon valley.
Masa's Sushi in Mountain View (San Antonio Rd. near El
Camino) is one of my local favorites. Do not confuse this
with the Masa's in San Francisco that people on this newsgroup
sometimes yammer about.
-- Yip
Sent via Deja.com http://www.deja.com/
Share what you know. Learn what you don't.
Bob R. Kenyon
>In article <7o8ctj$r...@dfw-ixnews17.ix.netcom.com>,
> rh...@netcom.com (Robert Hull) wrote:
>> OK Epicureans, What are the best Sushi bars in Silicon Valley?
>>
>> For me, Silicon Valley is defined by the following corners:
>> ...
>> 92 and 101,
>> ...
>
>
>I didn't know that S&M County was considered part of the
>silicon valley.
Yep. Pretty much the whole damn peninsula. Probably includes
MultiMedia Gulch in SOMA, as well.
--
Bob R. Kenyon
Beautiful Downtown San Jose
<http://www.bobrk.com/>
Don Charles Lundell
> Robert Hull <rh...@netcom.com> wrote:
>
> => OK Epicureans, What are the best Sushi bars in Silicon Valley?
Everything is relative...
there are no really good sushi bars in Silicon Valley --
gotta go to SF.
- dc
Yip Yap
Bob R. Kenyon <c.c...@WhatXareXt.killspam.us.com> wrote:
> In article <7o9nf3$i51$1...@nnrp1.deja.com>, Yip Yap <yaphank@my-
deja.com> wrote:
> >In article <7o8ctj$r...@dfw-ixnews17.ix.netcom.com>,
> > rh...@netcom.com (Robert Hull) wrote:
> >>
> >> For me, Silicon Valley is defined by the following corners:
> >> ...
> >> 92 and 101,
> >> ...
> >
> >I didn't know that S&M County was considered part of the
> >silicon valley.
>
> Yep. Pretty much the whole damn peninsula. Probably includes
> MultiMedia Gulch in SOMA, as well.
What about Petaluma? Those chicken coops have been replaced by
hi-tech companies.
Roman Kostin
Robert Hull <rh...@netcom.com> wrote:
>OK Epicureans, What are the best Sushi bars in Silicon Valley?
>
Sushi Kuni, Cupertino.
--
Kostin
Karen O'Mara
> Everything is relative...
>
> there are no really good sushi bars in Silicon Valley --
> gotta go to SF.
Have you tried Hamasushi on Stevens Creek in Cupertino?
Karen
--
"Time's fun when you're having flies."
-Kermit
Lusty Wench
Robert Hull <rh...@netcom.com> wrote:
>OK Epicureans, What are the best Sushi bars in Silicon Valley?
Kitsho, Cupertino
Lusty
Mark
Tell me about it. I grew up there. Little kid a couple of decades
back. No tech companies there then. What is up with that?
But Petaluma still has a few egg ranches around. And still the best
eggs in the world.
Best milk and dairy products in the world too! Hail the Clover Dairy!!!
Petaluma is still too full of Cowboys to have good sushi. Give it two
more decades. The high rolling high techies will want to have something
more than steak and omlete houses to eat at after a while.
Don Charles Lundell
> Don Charles Lundell wrote:
>
> > Everything is relative...
> >
> > there are no really good sushi bars in Silicon Valley --
> > gotta go to SF.
>
> Have you tried Hamasushi on Stevens Creek in Cupertino?
Yes - once was enough. Same for Fukisushi in PA.
Try Kabuto in SF. Or Sushi-sho in Albany.
Places down here (at least when I've tried them) don't hold a candle.
- dc
Dave Thomas
Dave Thomas - Editor
Pixel Planet - Reviews Of Stuff
http://www.pixelplanet.com
Karen O'Mara
> Yes - once was enough. Same for Fukisushi in PA.
>
> Try Kabuto in SF. Or Sushi-sho in Albany.
>
> Places down here (at least when I've tried them) don't hold a candle.
What does it take to hold a candle? What is the difference?
tia,
karen
Don Charles Lundell
Hi Karen,
Some of it's subtle, some not -- remarkably fresh fish (and an amazing
selection
lof fish; they usually have toro, aji, 4 or more kinds of clam, kazunoko -
I counted
over 90 different items on the blackboard last time), rice at the right
temperature
and consistency, masterfully prepared by Kojima-san. None of the novelty
creations
that are so popular at places like Ace Wasabi, Tokyo Go Go, or Blowfish.
Go to Kabuto, then to Fuki Sushi, or any of the places in Mtn. View and
you'll know what I'm talking about. I still frequent those places for
lunch once in
a while, and sometimes have decent sushi -- but why settle for that when
Kabuto
just up the road. Though it seems as if decent fish isn't even a
requirement for many
-- look at the long lines for Miyake in PA every night. Go figure :-)
Here's a nice review of Kabuto:
http://sanfrancisco.sidewalk.com/detail/1005
Give it a try - short of Tokyo, it's about as good as sushi gets around
here.
- dc
dke...@best.com
Tokie's also has excellent tempura.
--
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.
Vincent Lo
too small, hard to get a table), Tomi Sushi in west San Jose next to Yaohan
supermarket
From another Japanese woman: Hana Sushi in Cupertino (her words: "the only
authentic Japanese restaurant here")
I don't even dare to ask for variety in a sushi bar as I keep reminding
myself how lucky I am to be in California to be able to find a decent one.
But the fish has to be of very high quality.
Ikenohana, Kitahana and Kitsuo in the Cupertino area all aren't very
exciting, though my Taiwanese-Japanese friend who grew up in the area thinks
Kitahana is the best, also the most expensive. I went to Kitsuo pretty
recently and it's below average for sushi. I arranged to do kaiseki with
the owner of Kitahana and the sashima moriawase looked beautiful (including
a small whole fish deboned) but it didn't taste good. There weren't many
people there since it's a weeknight, and I suspect that's why most
restaurants don't serve the freshest sushi/sashimi. Both Toshi's and Masa's
(on San Antonio Road--terrible location) have great sushi and even then they
only get their fish on Thursdays or Fridays--once a week. Actually Fuki
Sushi in Palo Alto does have good fish and Io-san himself will occasionally
don the sushi chef uniform, even though I don't like that big-restaurant
feel.
What I really miss (from home) is the really fresh and fatty toro.
Kyoya on Montgomery in the city has it, but for $8 a piece?! I guess I get
spoiled by $20-a-plate premium toro in Hawaii. Ebisu is very good, but
nothing the good Palo Alto/Menlo Park restaurants can't produce. And why
torture yourself by the long wait and terrible parking? And the chef that
served us spoke Cantonese! Actually the best place so far (haven't been to
Kabuto as well as the hyped Blowfish) is Kintaro close to downtown. Big
fresh fatty pieces.
Oh give Masa's a chance. It's better than its location suggests. That's
the place I go myself. After some sake (I bring from home) I can babble
with Masa-san in broken Japanese.
----------------------------------------------------------------------------
Vincent T. Lo
v...@cs.stanford.edu
Animzmirot
>Have you tried Hamasushi on Stevens Creek in Cupertino?
>
>--
We eat there all the time. It happens to be one of the few sushi restaurants
that is welcoming to young children so we have dinner there almost weekly. We
don't eat anything without fins and scales, so I can't comment about any of the
more exotic offerings, but the fatty tuna is to DIE FOR. I've found the food
flavorful and fresh and my kids love to eat there because they have the best
tekka maki (or so they say).
Marjorie
Karen O'Mara
> We eat there all the time. It happens to be one of the few sushi restaurants
> that is welcoming to young children so we have dinner there almost weekly. We
> don't eat anything without fins and scales, so I can't comment about any of the
> more exotic offerings, but the fatty tuna is to DIE FOR. I've found the food
> flavorful and fresh and my kids love to eat there because they have the best
> tekka maki (or so they say).
At Hamasushi's, years and years ago (before the re-do), I had my first soft-shell
crab. That night, the sushi bar tab came to $120 for two of us. I think we sampled
just about everything. Fun memory...
The gyozas are really good there, too.
Karen
Karen O'Mara
> From another Japanese woman: Hana Sushi in Cupertino (her words: "the only
> authentic Japanese restaurant here")
Is there a Hana Sushi and a Hamasushi in Cupertino? I'll bet she meant
Hamasushi...
Karen
Vincent Lo
charge. Fuki Sushi doesn't like having just two people in the room (they'll
do it for me though); one waitress said they had bad experiences when they
witnessed some drunk Japanese man fooling around with another woman.
Hey Karen, did you go to Hamasushi when they're still serving the
French-Japanese food?
Karen O'Mara wrote:
> At Hamasushi's, years and years ago (before the re-do), I had my first soft-shell
> crab. That night, the sushi bar tab came to $120 for two of us. I think we sampled
> just about everything. Fun memory...
>
> The gyozas are really good there, too.
>
> Karen
----------------------------------------------------------------------------
Vincent T. Lo
v...@cs.stanford.edu
Hardware Verification Group, Stanford University
(650) 723 9503
Karen O'Mara
> Not to mention they will accommodate you in a tataki room without extra
> charge.
They have a minimum charge per peson, though, in those rooms.... Maybe $30?
> Fuki Sushi doesn't like having just two people in the room (they'll
> do it for me though); one waitress said they had bad experiences when they
> witnessed some drunk Japanese man fooling around with another woman.
Well, isn't that what those little rooms are for anyway?
;-)
>
>
> Hey Karen, did you go to Hamasushi when they're still serving the
> French-Japanese food?
Yikes... I don't recall that at all. What was that like?
Karen
>
>
> Karen O'Mara wrote:
> > At Hamasushi's, years and years ago (before the re-do), I had my first soft-shell
> > crab. That night, the sushi bar tab came to $120 for two of us. I think we sampled
> > just about everything. Fun memory...
> >
> > The gyozas are really good there, too.
> >
> > Karen
>
> ----------------------------------------------------------------------------
> Vincent T. Lo
> v...@cs.stanford.edu
> Hardware Verification Group, Stanford University
> (650) 723 9503
Vincent Lo
>
> Vincent Lo wrote regarding Hamasushi's:
>
> > Not to mention they will accommodate you in a tataki room without extra
> > charge.
>
> They have a minimum charge per peson, though, in those rooms.... Maybe $30?
A couple months ago I called them to see if they could accommodate my
Japanese class in the room without a minimum charge per person, and they
said they could. Of course the woman there might be mistaken. We ended up
not going 'cause some people found it too far away from Stanford.
> > Fuki Sushi doesn't like having just two people in the room (they'll
> > do it for me though); one waitress said they had bad experiences when they
> > witnessed some drunk Japanese man fooling around with another woman.
>
> Well, isn't that what those little rooms are for anyway?
>
> ;-)
Hehe. In my opinion those rooms are best when you have a small group (4-6
people) of buddies and you can be as loud as you want after downing all the
beer and sake.
> > Hey Karen, did you go to Hamasushi when they're still serving the
> > French-Japanese food?
>
> Yikes... I don't recall that at all. What was that like?
>
> Karen
I didn't go before they reverted back to pure Japanese cuisine. My Japanese
teacher told me a lot of fancy restaurants in Japan do try to do fusion
cuisine to differentiate themselves from others. Isn't foie gras sorta
close to ankimo (monk fish liver)? ;P
Paul Conley
sushi.
Paul
Lusty Wench wrote:
> In article <7o8ctj$r...@dfw-ixnews17.ix.netcom.com>,
Meg Worley
>I like Makko, on Dana St. in Mtn. View. Moderate prices, excellent
>sushi.
Wakko, you mean?
Rage away,
dot
--
m...@steam.stanford.edu Comparatively Literate
dke...@best.com
Paul Conley <pco...@batnet.com> wrote:
>I like Makko, on Dana St. in Mtn. View. Moderate prices, excellent
>sushi.
I assume you mean Yakko, and yes, it's my current favorite.
Aahz Maruch
Meg Worley <m...@steam.stanford.edu> wrote:
>Paul writes:
>>
>>I like Makko, on Dana St. in Mtn. View. Moderate prices, excellent
>>sushi.
>
I thought that one was in Texas? And they only served cooked sushi?
--
--- Aahz (@netcom.com)
Androgynous poly kinky vanilla queer het <*> http://www.rahul.net/aahz/
Hugs and backrubs -- I break Rule 6 (if you want to know, do some research)
Chuq Von Rospach
Maruch) wrote:
>>>I like Makko, on Dana St. in Mtn. View. Moderate prices, excellent
>>>sushi.
>>
>>Wakko, you mean?
>
>I thought that one was in Texas? And they only served cooked sushi?
(whap. whap. Bad aaahz.)
Let me throw a curve into the argument.
I'm a big fan of Kazoo, on Winchester and Hamilton. It is (gasp. god. No,
I can't believe I'm saying this) a boat place. But it's a damn good boat
place, with good sushi and good prices. it's affiliated with the sushi bar
down in japantown.
Good sushi, reasonable prices. For comparison purposes, I find Ikeohana
decent to good. it has some of the strengths and weaknesses of boat places
(you have to be careful about freshness on slow nights, if you ever find
them having a slow night), but they're pretty good at custom orders,
you'll find unusual stuff there (it's the only boat place where I've seen
tako available, and not rubbery), and they revel in doing things with
real, fresh crab. Not fake crab (although some of that is used in their
rolls as well). It's nice, affordable sushi, as opposed to expensive
and/or ego sushi.
And speaking of ego sushi, since someone's pulled the "it ain't good sushi
unless it's SF sushi" card, let me retrump, and recommend a restaurant
that blows away everything in the Bay Area. Just got back from one of our
regular trips to Victoria, and once again stuffed ourselves silly at our
favorite sushi place -- Futaba, on Quadra. It's out of the tourist sector,
so it's for the locals. About 10 tables, and about 8 seats at the sushi
bar. Fish portions are huge and fresh (about 1/3 larger than Ikeohana
uses), and you pay in $Cdn about what you pay down here, so you can eat
until it hurts. I strongly, strongly recommend you try his BC roll, which
is smoked salmon in a cucumber wrapper.
The only place I've ever found better than that was Niko, in downtown
Seattle. And that's only barely better, and a lot more expensive, even
before you get into currency stuff. Nothing here in the Bay Area comes
close to the sushi we've gotten up north. Not even in the ego bars...
chuq
Aahz Maruch
Chuq Von Rospach <ch...@apple.com> wrote:
>
>The only place I've ever found better than that was Niko, in downtown
>Seattle. And that's only barely better, and a lot more expensive, even
>before you get into currency stuff. Nothing here in the Bay Area comes
>close to the sushi we've gotten up north. Not even in the ego bars...
Okay, here are the two places that I think are good: Noriega Okazu-ya in
San Francisco and Ganko Sushi in San Carlos. Ganko is where I finally
learned to *NOT* dunk sushi in wasabi, because if the fish is fresh and
the chef knows what zie's doing, you just don't need any extra wasabi.
Geoff Miller
aa...@netcom.com (Aahz Maruch) writes:
> Ganko is where I finally learned to *NOT* dunk sushi in wasabi,
> because if the fish is fresh and the chef knows what zie's doing,
> [...] ^^^^^
There are female sushi chefs (chefettes)?
The problem with not dunking sushi in wasabi is that it ends up
tasking like fish.
I tried a smallish sushi place on 41st Avenue in Capitola called
Pink Godzilla the other weekend. I admit, I are there mainly
because of the name, but it wasn't bad.
Geoff
--
"I'll give you kids some candy if you let me hump your dog."
-- Space Moose
Aahz Maruch
Geoff Miller <geo...@netcom.com> wrote:
>aa...@netcom.com (Aahz Maruch) writes:
>
>> Ganko is where I finally learned to *NOT* dunk sushi in wasabi,
>> because if the fish is fresh and the chef knows what zie's doing,
>> [...] ^^^^^
>
>
>There are female sushi chefs (chefettes)?
I can tell you've never watched Iron Chef.
>The problem with not dunking sushi in wasabi is that it ends up
>tasking like fish.
a) The chef is supposed to deliver the correct amount of wasabi
b) If the fish is fresh, it doesn't taste like "fish"
Chuq Von Rospach
Maruch) wrote:
>I can tell you've never watched Iron Chef.
With stunned and rapt fascination.
>a) The chef is supposed to deliver the correct amount of wasabi
>b) If the fish is fresh, it doesn't taste like "fish"
But some chefs, until they get to know you, will many times wimp out on
the wasabi on the assumption that most of us roundeyes are wimps...
(grin). It's the same problem as walking into a chinese restaurant and
ordering food "spicy. No, make it like you make it for your family.
honest", as opposed to what they send out by default....
If the fish needs to be hidden by the wasabi, you shouldn't be eating it.
Karen O'Mara
> If the fish needs to be hidden by the wasabi, you shouldn't be eating it.
A little wasabi is very nice in a Bloody Mary, btw.
Karen
Geoff Miller
ch...@apple.com (Chuq Von Rospach) writes:
> But some chefs, until they get to know you, will many times
> wimp out on the wasabi on the assumption that most of us
> roundeyes are wimps...
I got so tired of the condescending BS I'd get from waiters
in Thai restaurants (especially the Bangkok Spoon) when I'd
order spicy food ("Welllll...how about if I put the spicy
stuff on the side, and you can spoon it on yourself?") that
I started carrying a small note in my wallet for such occas-
ions. Written in Thai, it says, essentially, "To whom it
may concern: Give this guy what he asks for. Just do it.
Don't argue. Can you grasp that?")
> If the fish needs to be hidden by the wasabi, you shouldn't
> be eating it.
Okay, so then why is it *served* with wasabi? The Japanese
presumably eat it that way, otherwise the sushi joints wouldn't
bother with the trouble and expense of providing it to their
customers.
Do you also eat your hamburgers without any sort of condiments,
in order to preserve that authentic Amurrican beef flavor?
By the way, Chuq, there's something I've wanted to ask you ever
since your Sun days a decade ago: What's the deal with the way
you spell your first name? Is there a story behind that?
Jeff
Aahz Maruch
Geoff Miller <geo...@netcom.com> wrote:
>ch...@apple.com (Chuq Von Rospach) writes:
>>
>> If the fish needs to be hidden by the wasabi, you shouldn't
>> be eating it.
>
>Okay, so then why is it *served* with wasabi? The Japanese
>presumably eat it that way, otherwise the sushi joints wouldn't
>bother with the trouble and expense of providing it to their
>customers.
It's kind of like the salt'n'pepper ubiquitous in American restaurants.
For the most part, only the gauche actually use 'em.
>By the way, Chuq, there's something I've wanted to ask you ever
>since your Sun days a decade ago: What's the deal with the way
>you spell your first name? Is there a story behind that?
>
>Jeff
<snicker>
Chuq Von Rospach
(Geoff Miller) wrote:
>> If the fish needs to be hidden by the wasabi, you shouldn't
>> be eating it.
>
>Okay, so then why is it *served* with wasabi? The Japanese
>presumably eat it that way, otherwise the sushi joints wouldn't
>bother with the trouble and expense of providing it to their
>customers.
I'm not a sushi god. Better that you ask Jon Singer or someone like that.
But -- I'm not saying there's no purpose to wasabi. I'm saying that it's
up to the chef (in any cuisine) to spice the dish properly, and for the
eater to eat it, allowing for some recognition of personal preference
(down that path lies the road to flaming about how restaurants force you
to pepper your salads before you actually taste it, before you have any
clue how much pepper might actually be needed, but we won't go there).
I've got no problem with someone who adds some wasabi because they like
their sushi spicier, any more than I have a problem with adding salt and
pepper to a meal (after you taste it). But if you're adding it because the
chef refused to, shame on the chef. If you're adding it because you're
trying to hide a flaw in the food, shame on both the food and the chef.
And if you're in a sushi bar, and you need to add wasabi to make it edible
or hide off flavors, or because the fish just isn't that fresh, IMHO,
you're stupid to eat the fish, because if the fish is off, god knows what
else might be wrong with it. Like parasites. So find a better sushi bar.
Hope that clears up my position a little better. It was way
overgeneralized. Now, it's probably far too specific....
>Do you also eat your hamburgers without any sort of condiments,
>in order to preserve that authentic Amurrican beef flavor?
Actually, yes. Because I'm not a big fan of ketchup, and I'm allergic to
mustard. So My options tend to be somewhat limited, and I actually like it
that way. My preferred addition to a burger is Lee & Perrins...
>By the way, Chuq, there's something I've wanted to ask you ever
>since your Sun days a decade ago: What's the deal with the way
>you spell your first name? Is there a story behind that?
Yes, actually.
chuq
Pete Fraser
Chuq Von Rospach <ch...@apple.com> wrote in message
news:chuq-10089...@vonrch2.apple.com...
[snip]
> (down that path lies the road to flaming about how restaurants force you
> to pepper your salads before you actually taste it, before you have any
> clue how much pepper might actually be needed, but we won't go there).
>
Just smile and say "I'd like to taste it first."
I've never had a problem doing that.
Chuq Von Rospach
<pfr...@dnai.com> wrote:
>Just smile and say "I'd like to taste it first."
>
>I've never had a problem doing that.
You shouldn't HAVE to. The chefs ought to shoot any waiter that does that
to their food... (just like my mom wants to do to my dad every night...)
chuq
Vincent Lo
and we're the only table. Maybe that's why.
> In article <37AC8077...@batnet.com>,
> Paul Conley <pco...@batnet.com> wrote:
> >I like Makko, on Dana St. in Mtn. View. Moderate prices, excellent
> >sushi.
>
----------------------------------------------------------------------------
Vincent T. Lo
v...@cs.stanford.edu
Charlotte L. Blackmer
that bitch <il...@pobox.com> wrote:
>In article <7opo3s$4...@dfw-ixnews8.ix.netcom.com>, Geoff Miller
><geo...@netcom.com> wrote:
>
>> ions. Written in Thai, it says, essentially, "To whom it
>> may concern: Give this guy what he asks for. Just do it.
>> Don't argue. Can you grasp that?")
>
Hmmm, I thought it was a Mutual Acquaintance that had such a note
(slightly politer than above). Geoff, how long have *you* had one? Or
will you just not eat Thai food with me because I like pad thai?? ;-).
ObBa.Food: My favorite Thai restaurant is Won Thai on University in
Berkeley, closely followed by Cha Am on north Shattuck.
ObDoItYourself: The Thai grocery on University, near Won Thai.
CLB
------------------------------------------------------
Charlotte L. Blackmer http://www.rahul.net/clb
Berkeley Farm and Pleasure Palace (under construction)
Junk (esp. commercial) email review rates: $250 US ea
Will Borgeson
sauce made with fish sauce, bird chiles, lime, sometimes a little sugar
and water) usually lets them know that you don't want them to pull punches
with the food. Only problem is, then they sometimes think you can
actually speak Thai, and might start trying to carry on a conversation in
that language. But that's OK.
Will
Will Borgeson
: In article <7opo3s$4...@dfw-ixnews8.ix.netcom.com>, Geoff Miller
: <geo...@netcom.com> wrote:
:
: > I started carrying a small note in my wallet for such occas-
: > ions. Written in Thai, it says, essentially, "To whom it
: > may concern: Give this guy what he asks for. Just do it.
: > Don't argue. Can you grasp that?")
:
:
: Are you *sure* that's what it says?
It probably says "To whom it may concern: the carrier of this card is a
jerk. He thinks he likes food Thai-spicy-hot, but that would blow his
doors off. Just cook his stuff a little spicier than your
run-of-the-mill, and everything'll be fine."
About wasabi on sushi: usually, nigiri sushi (that's where a hunk of fish
sits on an oblong wad of sushi rice) is presented devoid of any wasabi or
other seasoning. Maki sushi (rolls) usually have a bit of wasabi added.
And yes, the chef or chefette is trying to dial that for the "average
palate." Once a sushi preparer gets to know your tastes, he or she can do
a better job of that.
I'm no big sushi expert, but I believe that non-Japanese folks tend to use
a lot more condiments with sushi (soy, wasabi, pickled ginger etc.) than
do Japanese folks. There's a lot of etiquette involved; for example, it's
considered poor form to douse a piece of sushi roll with soy/wasabe, and
then hit your tongue with that part. This would have you tasting
condiment, not the roll as prepared by the chef. I've seen bizarre
incidents such as where a guy slathered an amazing amount of wasabi and
pickled ginger on to each piece; almost a Steve Martin or Randy Quaid kind
of deal but for real. The ginger of course is intended as a contrasting
palate cleaner to munch a small piece of between sushi interactions.
About stale fish, parasites etc. I agree 100% that, if most kinds of fish
have a "fishy" taste, it's in the process of spoiling - what you're
tasting is bacterial metabolites. Fortunately, few sushi bars purvey any
stale fish. In California, this is facilitated by the fact that almost
all the fish served has been (carefully) frozen and thawed. There are
exceptions to this, but not many. And, "fresh" flavor is no guarantee
that there are no parasites. Raw salmon, for example, might taste
perfectly wonderful, yet still carry anasakid worms. For this reason, the
CA health department urges sushi purveyors (and everyone else) to freeze
salmon (and rockfish, by the way) hard for 2 days. This kills the worms.
I'm always surprised when folks come up with raw salmon recipes, and not
advise readers of this. The Chronicle did this just last week with a
"salmon carpaccio" recipe. No thanks, unless the fish gets frozen first.
Same's true for gravlax, etc. Wild salmon are much more likely to carry
parasites than farmed salmon. Of course, the marketplace doesn't always,
or even often, tell us just what it is they want to sell us. And, they
don't really have to, under current law. Nor is it mandatory that the
salmon or rockfish be frozen before serving raw; it's "advisory." If it
were mandatory, that would be "big government meddling in peoples' lives."
If you happen to get anasakiasis from eating raw salmon, that's just too
darn bad. Fortunately, it doesn't really happen all that often. For the
same reason I avoid ceviche made with raw rockfish, which often carry
another type of worm. The ceviche lime juice treatment indeed "cooks" the
fish, i.e. turns it opaque, but it doesn't kill the worms.
Will
Lusty Wench
Will Borgeson <szbo...@catbert.ucdavis.edu> wrote:
>
>About wasabi on sushi: usually, nigiri sushi (that's where a hunk of fish
>sits on an oblong wad of sushi rice) is presented devoid of any wasabi or
I often get nigiri that comes with a dab of wasabi inserted between the
fish and the rice.
Lusty
dke...@best.com
Will Borgeson <szbo...@catbert.ucdavis.edu> wrote:
>
>About wasabi on sushi: usually, nigiri sushi (that's where a hunk of fish
>sits on an oblong wad of sushi rice) is presented devoid of any wasabi or
Nigiri usually does have a little wasabi between the fish
and the rice, some kinds more of it than others. Usually
bland white fish has a fair amount.
Will Borgeson
: I often get nigiri that comes with a dab of wasabi inserted between the
: fish and the rice.
Haven't been to Japan, but my impression - could be wrong - is that this
is an American spin; at least, the couple of Japanese sushi "cookbooks" I
have, don't suggest that people do that when preparing nigiri-sushi. I
probably would, as my palate's on the jaded side, and a big ol' hunk of
fish on a wad of fairly mild-tasting sushi rice would be on the bland side
for me.
Will
Me Again
<c...@rahul.net> wrote:
>ObBa.Food: My favorite Thai restaurant is Won Thai on University in
>Berkeley, closely followed by Cha Am on north Shattuck.
Does anyone have a recent opinon on Narin Thai?
What about other Burlingame restaurants? I just started a new
job on South Airport Blvd (next to Kinkaids) and I need to suss
out the neighborhood.
I am also looking at a condo off Peninsula near the CalTrain
Station and need opinions about the downtown restaurants in that
area. We ate at Left At Alberqueque (no wait, we'd eaten at the
one in Campbell before so it was a known quantity) for lunch
today, the shrimp and spinich salad special was great!
jc
Lusty Wench
Me Again <mag...@rahul.net> wrote:
>
>What about other Burlingame restaurants? I just started a new
>job on South Airport Blvd (next to Kinkaids) and I need to suss
>out the neighborhood.
Ramen Club
723 California
For awesome takeout sandwiches, there's a small grocery store
across the street from Wells Fargo on Broadway. I can't recall
the name of the place, unfortunately.
Yianni's
224 Primrose Rd (off of Burlingame Ave)
JUN Restaurant & Sushi Bar
1355 Broadway
(I'm pretty sure this is the place I liked for their sukiyaki.
I wasn't eating sushi at the time, so I don't know about their
sushi.)
Brothers Deli
1351 Howard Ave
I've listed these roughly in order of my preference. Ramen Club
is the only one that I still make an effort to go to now that
I'm not working in the area.
Lusty
Geoff Miller
"Charlotte L. Blackmer" <c...@rahul.net> writes:
> Hmmm, I thought it was a Mutual Acquaintance that had such a note
> (slightly politer than above). Geoff, how long have *you* had one?
Since Larry gave me a copy of his a couple of years ago. I asked
the Thai wife of another friend to translate it for me, and my
paraphrase was pretty close. True, it doesn't literally say
"Just do it. Don't argue. Can you grasp that?" The salutation,
however, is a lot more direct than "To whom it may concern." My
friend's wife translated it literally as, "Hey, you!" So I suppose
it balances out.
> Or will you just not eat Thai food with me because I like pad thai??
> ;-).
I think I could tolerate its presence on the table, as long as it
stayed on *your* side. Me, I prefer dishes with a greater meat
content. I can eat bean sprouts, scrambled eggs, and ground peanuts
at *home,* for crissakes. Going into a slice of gastronomical
heaven like a decent Thai restaurant and ordering pad thai is like
going to Baskin-Robbins and getting a vanilla cone.
Geoff
--
"Jesus may love you, but I think you're garbage wrapped in skin."
Geoff Miller
szbo...@catbert.ucdavis.edu (Will Borgeson) writes:
> I find that merely asking for some prik nam pla (the usual Thai
> table hot sauce made with fish sauce, bird chiles, lime, sometimes
> a little sugar and water) usually lets them know that you don't
> want them to pull punches with the food.
In your case, I suspect it's merely a signal for them to go a little
bit overboard so as to avoid having to deal with you any more than
absolutely necessary -- the "prik" in "prik nam pla" having told
them all they need to know about you.
Will Borgeson
: Since Larry gave me a copy of his a couple of years ago. I asked
: the Thai wife of another friend to translate it for me, and my
: paraphrase was pretty close. True, it doesn't literally say
: "Just do it. Don't argue. Can you grasp that?" The salutation,
: however, is a lot more direct than "To whom it may concern." My
: friend's wife translated it literally as, "Hey, you!" So I suppose
: it balances out.
"Hey, you! Yes, that's a smart way to improve service.
: > Or will you just not eat Thai food with me because I like pad thai??
: > ;-).
:
: I think I could tolerate its presence on the table, as long as it
: stayed on *your* side. Me, I prefer dishes with a greater meat
: content. I can eat bean sprouts, scrambled eggs, and ground peanuts
: at *home,* for crissakes. Going into a slice of gastronomical
: heaven like a decent Thai restaurant and ordering pad thai is like
: going to Baskin-Robbins and getting a vanilla cone.
So you can't eat meat at *home*, for crissakes? Meat lust...yeah, that
explains a lot.
Pad thai is of course what amounts to the "national dish" of Thailand.
Folks from such countries are often surprised at our apparent addiction
problem with meat. In places like SE Asia, meat is often regarded as more
of a seasoning to induce one to power a big mountain of rice, than an end
in itself.
I like meat well enough, but have learned over the years that the Thai way
is to balance the meal...something spicy something bland; something meaty
something not; a reddish noodle dish such as pad thai alongside something
green. Harmony, not monotony. YM, obviously, MV.
Will
Will Borgeson
: In your case, I suspect it's merely a signal for them to go a little
: bit overboard so as to avoid having to deal with you any more than
: absolutely necessary -- the "prik" in "prik nam pla" having told
: them all they need to know about you.
LOL, but I guess it takes one to know one and, once again, the pot calls
the kettle black.
There's a very good Thai/Laotian place in my neck of the woods - very good
for certain things, I should say - I get especially attentive and friendly
service there, since I helped them get a newspaper review when they first
opened a few years ago, which resulted in their business really taking
off. In general, though, I get treated very well in such places - they
seem to appreciate the fact that the people I hang with and I like their
food the way they like it, and that we bother to learn how to say a few
things in their language. (Rather than brandish some wallet-creased scrap
of paper at them, bearing a vaguely insulting message.)
Will
Geoff Miller
szbo...@catbert.ucdavis.edu (Will Borgeson) writes:
> It probably says "To whom it may concern: the carrier of this card
> is a jerk. He thinks he likes food Thai-spicy-hot, but that would
> blow his doors off. Just cook his stuff a little spicier than your
> run-of-the-mill, and everything'll be fine."
You know, Will, I must be an incredible vexation to you, the way
you're driven to make these unprovoked attacks. Maybe one of these
days I'll get you so wound up that you'll burst a blood vessel 'n'
die.
It'll be a closed-casket funeral, of course, since after being
face-down on your keyboard for three or four days before anyone
discovered you, your countenance will resemble nothing so much
as an (ObFood) strawberry waffle.
Bon appetit,
Geoff Miller
szbo...@logan.ucdavis.edu (Will Borgeson) natters:
> "Hey, you! Yes, that's a smart way to improve service.
As it was explained to me (albeit in broken English), that's
an acceptably informal Thai idiom for the context. Don't be
insensitive to the ways of other cultures, you oppressive
blue-eyed devil, you.
> So you can't eat meat at *home*, for crissakes?
Not like Thai restaurants prepare it, certainly. When I go
to a restaurant, I want something more substantial than just
vegetables for my money. Vegetarianism is for feminists,
Hindus, and anorexics. Those of us with a world to run tend
toward more substantial fare.
> Meat lust...yeah, that explains a lot.
Speaking of "meat lust," what's with this obsession you have
with replying to my postings unbidden, big boy? Hmmm?
> Pad thai is of course what amounts to the "national dish" of
> Thailand.
That's probably why Thailand isn't a superpower. In any case,
it doesn't make me like it any better or feel any more obligated
to order it. Being an American armed with dollars, I can do
pretty much whatever I want. Those who would oppose me tremble
and quake in fear at my approach.
> Folks from such countries are often surprised at our apparent
> addiction problem with meat.
Just like folks from North America and Europe are often surprised
at the Asian addiction problem with vegetables. _Vive le differ-
ence_, eh what? Ain't diversity grand?
I'd hardly call it a "problem," any more than I'd call the Asian
obsession with rice a "problem." What are you, a member of the
Blame America First Society? Why don't you move to North Korea?
You can assuage your liberal guilt by subsisting on boiled grass
and tree bark along with the locals. "Really organic, man!"
> In places like SE Asia, meat is often regarded as more of a
> seasoning to induce one to power a big mountain of rice,
> than an end in itself.
Well, bully for SE Asia. This may come as a reveation to you,
but We Don't Do Things That Way Here. In places like SE Asia,
there are undoubtedly reasons for the lack of emphasis on meat
in the local diet -- things like, oh, I don't know, poverty and
a relative lack of land suitable for livestock husbandry. In
the specific case of Thailand, perhaps Buddhism plays a role as
well, since Buddhists often don't like to kill things.
> I like meat well enough, but have learned over the years that
> the Thai way is to balance the meal...something spicy something
> bland; something meaty something not; a reddish noodle dish such
> as pad thai alongside something green.
"Something borrowed, something blue?"
> Harmony, not monotony.
So I'm an insensitive Eurocentric oppressor if I don't submit to
that quaint li'l paradigm, then? Hubba hubba!
> YM, obviously, MV.
Actually, on most of my visits to Thai restaurants everyone in
the party ends up ordering something mutually complementary
and sharing food family style (and there always seems to be
someone who insists on ordering pad thai, which I end up eating
my share of because it contributes to filling my stomach just
like the other dishes do). When I'm by myself, I can only eat
one item, and so the matter is moot.
Meg Worley
>Speaking of "meat lust," what's with this obsession you have
>with replying to my postings unbidden, big boy? Hmmm?
Physician, heal thyself. Personally, I refuse to watch
any movie in which Gracie appears without George, and
the same goes for ba.food. Vive la bickerance!
ObFood: El Calderon, on la calle Calderon, has gotta be
Mutton View's most underrated restaurant. If only they
had a better beer selection.
Rage away,
meg
--
m...@steam.stanford.edu Comparatively Literate
tsing...@yahoo.com
Borgeson) wrote:
>Folks from such countries are often surprised at our apparent addiction
>problem with meat. In places like SE Asia, meat is often regarded as more
>of a seasoning to induce one to power a big mountain of rice, than an end
>in itself.
>
>I like meat well enough, but have learned over the years that the Thai way
>is to balance the meal...something spicy something bland; something meaty
>something not; a reddish noodle dish such as pad thai alongside something
>green. Harmony, not monotony. YM, obviously, MV.
>
>Will
Oh really?
I have a friend who is a naturalized US citizen born in Thailand. If
we have a meal without meat, he is the one who will say, "I need
meat". If I try to explain that eggs have protein, beans have
proteing, etc., he will still reply, "But, I need meat."
I also have a Malaysian friend who is very big on animal protein.
I think you are generalizing and falling into the politically correct
anti-meat mindset.
Geoff Miller
m...@steam.stanford.edu (Meg Worley) writes:
> Personally, I refuse to watch any movie in which Gracie
> appears without George, and the same goes for ba.food.
I thought you said just the other day that you wanted to
see more of a solo act. I've been trying, really I have,
but it's so _darned_ hard to resist a target of opportunity.
> ObFood: El Calderon, on la calle Calderon, has gotta be
> Mutton View's most underrated restaurant.
You think so? I've long considered it the most OVERrated
restaurant in town. Not only is the food bland[*], but nothing
on your plate is over 1/2" high. The refried beans are so
thin and watery that they spread out into a shallow puddle that
serves as a decent representation for what Rogers Dry Lake at
Edwards AFB looks like during the rainy season. Too bad this
joint isn't even close to having the Right Stuff, culinarily
speaking.
On the positive side, it's a family-run place and the staff is
friendly and welcoming. And the service is prompt and attentive.
It's just that overall, the food is lackluster. I have a hard
time understanding how El Calderon has managed to remain a
Mountain View institution for so long -- especially with the far
superior La Fiesta all of another 45 seconds down the road,
assuming that the Dana Street traffic light gods smile upon you.
El Calderon had a second dining room for awhile, but they gave
up the space and reverted to their original size. I'm curious
whether there was a temporary blip in the level of their
business, or if they simply overextended themselves.
[*] I realize that this is a combination Mexican/Salvadoran
restaurant, and that Salvadoran cuisine simply may not be
as spicy as Mexican. But bland is bland, even if it's a
national institution. You can get zippier fare across El
Camino at Harry's Hofbrau, and a better beer selection to
boot. Say what you will, I think Harry's is _really_ the
most underrated restaurant in town. It ain't _haute cuisine_,
but it's dependable and a good value, and the place is open
late and has a congenial atmosphere and a full bar. There
are times when I simply _must_ have a turkey leg dinner and
a little bowl of Waldorf salad.
eis...@slacvx.slac.stanford.edu
> What about other Burlingame restaurants? I just started a new
> job on South Airport Blvd (next to Kinkaids) and I need to suss
> out the neighborhood.
>
> Station and need opinions about the downtown restaurants in that
> area. We ate at Left At Alberqueque (no wait, we'd eaten at the
> one in Campbell before so it was a known quantity) for lunch
> today, the shrimp and spinich salad special was great!
from Peninsula) has been critically well-received. My one meal there was
excellent -- it appears to be a real winner.
Brothers' Deli, also on Howard, is the closest thing to a NY-style Jewish
restaurant on the Peninsula, and perhaps in the Bay Area. The pastrami isn't
really adequate, but the corned beef is pretty good, other sandwiches and some
of the desserts are good, and the soups are largely excellent. They also have
dinner plates which I haven't tried. My main area of disappointment has been
with their dinner-sized salads. It's inexpensive enough that you can afford
to experiment a few times and see what things you like.
I used to enjoy an Austrian restaurant called the Alpine (Primrose St.?), but
I haven't been there in many years (perhaps 10); any more recent experiences?
Finally, the place I really miss in Burlingame was a branch of Mifune, an
excellent SF noodle place; but the Burlingame place closed several years ago.
--
Al Eisner
San Mateo County, CA
Will Borgeson
: Speaking of "meat lust," what's with this obsession you have
: with replying to my postings unbidden, big boy? Hmmm?
Didn't realize until now that an engraved invitation was required.
Gosh sir, I'll have to watch that. Not.
: That's probably why Thailand isn't a superpower. In any case,
: it doesn't make me like it any better or feel any more obligated
: to order it. Being an American armed with dollars, I can do
: pretty much whatever I want. Those who would oppose me tremble
: and quake in fear at my approach.
ü Oh yeah, right. I have to admit, though, that most restaurant Pad
Thai is not that inspiring. Done right, though, it comes up with an
intriguing flavor that's much more than the sum of its parts. Perhaps
you've never had a good one.
: So I'm an insensitive Eurocentric oppressor if I don't submit to
: that quaint li'l paradigm, then? Hubba hubba!
Well, you said it...if the shoe fits...
Will
Will Borgeson
: On 15 Aug 1999 12:59:35 GMT, szbo...@logan.ucdavis.edu (Will
: Borgeson) wrote:
:
:
: >Folks from such countries are often surprised at our apparent addiction
: >problem with meat. In places like SE Asia, meat is often regarded as more
: >of a seasoning to induce one to power a big mountain of rice, than an end
: >in itself.
: Oh really?
:
: I have a friend who is a naturalized US citizen born in Thailand. If
: we have a meal without meat, he is the one who will say, "I need
: meat". If I try to explain that eggs have protein, beans have
: proteing, etc., he will still reply, "But, I need meat."
:
: I also have a Malaysian friend who is very big on animal protein.
:
: I think you are generalizing and falling into the politically correct
: anti-meat mindset.
With all due respect, you think wrong. Despite Geoff's attempts
to paint me as a stoned-out, knee-jerk liberal with a lot of Granola stuck
in my teeth, I like meat a lot, particularly the wild game here in N.
California...venison, wild pig, the occasional pheasant; not to mention
the wild game that, to some extent, still abounds in the ocean
here...abalone, mussels, clams, crab, rockfish, cabezon, lingcod, halibut.
While I respect all of these wild life-forms, I enjoy the hunt, the
preparation and the consumption - just as I do with wild herbs and
vegetables.
Re: generalization, yes, people do generalize in order to have
dialogues but, if you look at what I wrote above, you'll see the word
"often" twice and "apparent" once. These are "qualifiers." Some might
even call them "weasel words." But they are there for a reason - to keep
the generalizations form becoming over-generalizations. I have a lot of
friends from other countries, and what I said was based on what I've heard
them say about dietary differences and views in "the old country" vs.
here.
Frankly, and again with all due respect, the views of a couple of
individuals don't mean much. For each of them, one could no doubt find
individuals with the opposite view. Overall, it's my take that folks in
countries such as Thailand are less concerned with a high meat intake than
we are. Generally speaking, that is. YMMV,
Will
Will Borgeson
: You know, Will, I must be an incredible vexation to you, the way
: you're driven to make these unprovoked attacks. Maybe one of these
: days I'll get you so wound up that you'll burst a blood vessel 'n'
: die.
Well, we're all gonna die eventually, Geoffy. Actually though, my
bp always runs very low, along with my serum cholesterol. My life affords
me a great deal of exercise and, in moderation, good food. What an odd
duck you are, though, to view my posts as "attacks." Makes sense, though,
in a way, since so often your posts here are critiques, insults, yes,
"attacks" of one kind or another, and since you so often come across as
the unhappiest of users, focusing on your peeve o'the day. My responses
to the often quite bizarre things you have to say are always amused and
bemused...no anger or vexation there...lighten up, it's *funny*. In other
words, you don't get me wound up, you *crack* me up!
Will
Will Borgeson
: You think so? I've long considered it the most OVERrated
: restaurant in town. Not only is the food bland[*], but nothing
: on your plate is over 1/2" high.
Ah, now height of food is a criterion!
I haven't been to this spot, but I imagine there's some salsa picante
around to remedy any blandness issues. Places often go in that toned-down
direction in order to cater to what they perceive to be our bland tastes.
If this place is Mexican and Salvadoran, I wonder if they have pupusas,
with that often-great "loroco" herby slaw to go with it. Love that combo.
In Santa Rosa, there's a unit of a bay area mini-chain called "Celia's."
They have surprisingly good chicken mole' enchiladas...forget where their
other locations are, but wonder if others have enjoyed that dish there.
Will
Charlotte L. Blackmer
Geoff Miller <geo...@netcom.com> wrote:
>
>
>"Charlotte L. Blackmer" <c...@rahul.net> writes:
>
>> Hmmm, I thought it was a Mutual Acquaintance that had such a note
>> (slightly politer than above). Geoff, how long have *you* had one?
>
>the Thai wife of another friend to translate it for me, and my
>paraphrase was pretty close. True, it doesn't literally say
>"Just do it. Don't argue. Can you grasp that?"
I didn't think so.
>The salutation,
>however, is a lot more direct than "To whom it may concern." My
>friend's wife translated it literally as, "Hey, you!" So I suppose
>it balances out.
>> Or will you just not eat Thai food with me because I like pad thai??
>> ;-).
>
>I think I could tolerate its presence on the table, as long as it
>stayed on *your* side. Me, I prefer dishes with a greater meat
>content.
Ah. When I am in a Must Eat MEAT mode, I usually don't think Thai food.
Fatapple's, Everett and Jones, some of the Mexican joints. Run to
Andronico's and get a steak. Something like that.
(And I do usually order satay as well at Thai places.)
>I can eat bean sprouts, scrambled eggs, and ground peanuts
>at *home,* for crissakes.
I could but I don't bother to buy sprouts and chop peanuts unless
I'm *making* pad thai. The recipe I use is definitely a production and I
rarely make it unless I'm throwing (or going to) a party. Usually I want
someone else to do the chopping.
Although I can put in all the shrimp I want when I make it ;-).
>Going into a slice of gastronomical
>heaven like a decent Thai restaurant and ordering pad thai is like
>going to Baskin-Robbins and getting a vanilla cone.
I can see as how it might seem so to someone who Likes It Hot. I enjoy
the contrasts: crisp sprouts/onions and tender noodles, the peanuts
providing more texture (I tend to chop mine fairly big at home), the
flavor of peanut and shrimp, the fish sauce and chile paste in the sauce
salting and zinging it up a touch...mmmmmm. Classic combo, like the
bacon and tomato on a BLT being terrific complements for each other.
Of course, I rarely meet anything noodle (or peanut sauced) I don't like.
'Sokay, you chile-heads can order something you like and keep it on your
end ;-)
Will Borgeson
: (And I do usually order satay as well at Thai places.)
I do that on occasion, if a place has truly excellent satay. More
typically, though, I do this at home as a main course. That way everyone
can gorge themselves on something they're used to not getting enough of.
Huge pile of chicken satays which had been marinated in curry sludge, then
grilled, with big bowls of homemade peanut sauce and jasmine
rice...homemade prik nam pla on the side. Yessss.
: I could but I don't bother to buy sprouts and chop peanuts unless
: I'm *making* pad thai. The recipe I use is definitely a production and I
: rarely make it unless I'm throwing (or going to) a party. Usually I want
: someone else to do the chopping.
: Although I can put in all the shrimp I want when I make it ;-).
Right on. Pad thai is harder to get just right than folks might imagine.
Both the amounts of ingredients used, and timing, are key issues. My pad
thai recipe is always under construction...
: I can see as how it might seem so to someone who Likes It Hot. I enjoy
: the contrasts: crisp sprouts/onions and tender noodles, the peanuts
: providing more texture (I tend to chop mine fairly big at home), the
: flavor of peanut and shrimp, the fish sauce and chile paste in the sauce
: salting and zinging it up a touch...mmmmmm. Classic combo, like the
: bacon and tomato on a BLT being terrific complements for each other.
Yes, in fact, tomato (in the form of catsup, hopefully Heinz) is often a
key ingredient in pad thai. And, ya gotta have a fresh lime to squeeze
over it. A lot of Thai places forget that, or maybe it's that they don't
expect that most people care.
Regarding the "heat" part, pad thai is indeed presented as one of the
blander dishes in Thai restaurants. My impression, though, is that it's
served much spicier in Thailand - like many Thai dishes.
: 'Sokay, you chile-heads can order something you like and keep it on your
: end ;-)
That's cool, but chiles have a way of becoming habit-forming; one builds
up a tolerance and a craving. Still, if you watch what Thai people order
in a Thai restaurant, you'll see that they tend to balance everything
out...something spicy with something bland. For example, a fiery beef
or shrimp salad, with plain white rice.
Will
Bob R. Kenyon
Will Borgeson <szbo...@catbert.ucdavis.edu> wrote:
>If this place is Mexican and Salvadoran, I wonder if they have pupusas,
>with that often-great "loroco" herby slaw to go with it. Love that combo.
They do indeed. It's one of their specialties. Another place around
here that has pupsas is Taqueria La Bamba on Old Middlefield and
Rengstorff in Mountain View.
>In Santa Rosa, there's a unit of a bay area mini-chain called "Celia's."
>They have surprisingly good chicken mole' enchiladas...forget where their
>other locations are, but wonder if others have enjoyed that dish there.
Haven't had it there, but the best mole I've had is still at La
Fiesta, near the corner of Calderon and Villa in Mountain View.
--
Bob R. Kenyon
Beautiful Downtown San Jose
<http://www.bobrk.com/>
Bob R. Kenyon
Bob R. Kenyon <c.c...@aXmatchXma.killspam.us.com> wrote:
>In article <7p97o2$nl4$4...@mark.ucdavis.edu>,
>Will Borgeson <szbo...@catbert.ucdavis.edu> wrote:
>
>>If this place is Mexican and Salvadoran, I wonder if they have pupusas,
>>with that often-great "loroco" herby slaw to go with it. Love that combo.
>
>They do indeed. It's one of their specialties. Another place around
>here that has pupsas is Taqueria La Bamba on Old Middlefield and
"pupsas". Now THAT'S comedy.
Geoff Miller
szbo...@catbert.ucdavis.edu (Will Borgeson) writes:
> Ah, now height of food is a criterion!
Only in that it's a function of thickness. As far as I'm
concerned, refried beans shouldn't spread out over one's
plate like an oil slick on Prince William Sound.
> I haven't been to this spot, but I imagine there's some
> salsa picante around to remedy any blandness issues. Places
> often go in that toned-down direction in order to cater to
> what they perceive to be our bland tastes.
If that's the case, then they must think Anglos are all cringing
Midwestern spice wimps. In any case, blandness isn't limited to
a lack of spiciness. In this case I was referring to a general
dearth of flavor.
> If this place is Mexican and Salvadoran, I wonder if they
> have pupusas, with that often-great "loroco" herby slaw to
> go with it.
It's been a while so I don't remember whether they have pupusas
or not. I know their other restaurant, El Calderon Dos in Mil-
pitas, does, so it wouldn't surprises me.
> In Santa Rosa, there's a unit of a bay area mini-chain called
> "Celia's." They have surprisingly good chicken mole' enchiladas...
I had lunch at La Fiesta one day last week, and their mole is still
the best I've tried so far.
Don Charles Lundell
> Lusty Wench (lu...@lusty.org) wrote:
>
> : I often get nigiri that comes with a dab of wasabi inserted between the
> : fish and the rice.
>
> Haven't been to Japan, but my impression - could be wrong - is that this
> is an American spin;
Nope. Wasabi is certainly used in nigiri in all of the sushi-ya's that I've
frequented in Tokyo (many).
- dc
Greg
> It's been a while so I don't remember whether they have pupusas
> or not. I know their other restaurant, El Calderon Dos in Mil-
> pitas, does, so it wouldn't surprises me.
That would be in my occupational neck of the woods. Would you
recommend this place?
> I had lunch at La Fiesta one day last week, and their mole is still
> the best I've tried so far.
I always liked the pollo mole with the burritos from La Costena. How do
the two compare?
> "Jesus may love you, but I think you're garbage wrapped in skin."
I liked 'Space Moose' better.
Greg
Will Borgeson
: Nope. Wasabi is certainly used in nigiri in all of the sushi-ya's that I've
: frequented in Tokyo (many).
OK DC-san, I bow to your local knowledge and stand corrected. In looking
at the fine print in this quite good sushi "cookbook", I see that a "dash
of wasabi" is indeed called for with most of the nigiri recipes. A couple
of exceptions are horse mackerel (aji) - this calls for a combination of
ginger, shiso, chopped scallions and lemon; and conger eel (anago) - calls
for thick teriyaki sauce as, of course, does unagi.
I think my favorite sushi item of all is rock'n'roll - broiled unagi and
avocado in a reverse (rice outside) maki roll with wasabi inside and
thick, warm teriyaki outside. Love that stuff! Almost as favorite (and
totally different) is almost anything with hamachi (yellowtail), either
raw or as kama (cooked gill cover). More than any other fish, I think raw
hamachi captures the essence of the ocean. The flavor reminds me of the
sensation of diving through a wave.
Will
Stuart Siu
Don Charles Lundell wrote:
> Will Borgeson wrote:
>
> > Lusty Wench (lu...@lusty.org) wrote:
> >
> > : I often get nigiri that comes with a dab of wasabi inserted between the
> > : fish and the rice.
> >
> > Haven't been to Japan, but my impression - could be wrong - is that this
> > is an American spin;
>
> Nope. Wasabi is certainly used in nigiri in all of the sushi-ya's that I've
> frequented in Tokyo (many).
>
> - dc
Not only that, they don't provide wasabi on the side like they do here in the
US, well at least in the few sushi places I went to in Tokyo. When we asked for
more wasabi, the chef had a puzzled look and said the wasabi is in the sushi. We
had to ask for more wasabi and he gave us some on the side.
Stuart
--
================================================================
Stuart Siu
HP Labs, Hewlett Packard Co.
email:s...@dilbert.hpl.hp.com phone:650.857.6682 fax:650.236.9675
================================================================
Meg Worley
>> ObFood: El Calderon, on la calle Calderon, has gotta be
>> Mutton View's most underrated restaurant.
Geoff writes:
>You think so? I've long considered it the most OVERrated
>restaurant in town. Not only is the food bland[*], but nothing
>on your plate is over 1/2" high. The refried beans are so
>thin and watery that they spread out into a shallow puddle that
>serves as a decent representation for what Rogers Dry Lake at
>Edwards AFB looks like during the rainy season. Too bad this
>joint isn't even close to having the Right Stuff, culinarily
>speaking.
But I *like* the ground-up Central American beans, as
opposed to the gloppy, globby Mexican ones. El Calderon
tastes really Salvadoran (okay, so I only spent a week
in El Salvador -- the war was still on -- but I was in
Central America for more than a year).
I think you'd like it better if you didn't think of it
as a Mexican restaurant (I've never had the Mexican dishes
there, in fact) but as a Salvadoran joint, as the sign
says. Order pupusas and platanos; revel in the curtido.
Enjoy them beans.
It's not La Fiesta, but neither is Chez Panisse.
>"Jesus may love you, but I think you're garbage wrapped in skin."
Ooh, baby, I love it when you talk dirty to me.
Karen O'Mara
El Calderon is the name of an El Salvadorean restaurant, and is on the
street, Calderon, and offers these pupusas and platanos that you
recommend? And, curtido (what is that?), too..
tia, Karen
Meg Worley
>Just for confirmation, please, Meg:
>
>El Calderon is the name of an El Salvadorean restaurant, and is on the
>street, Calderon, and offers these pupusas and platanos that you
>recommend?
Si, si, y si.
>And, curtido (what is that?), too..
Por fin, si. Curtido is a vinegary cabbage salad that you
eat with pupusas. Heavenly stuff -- my favorite part of
eating pupusas.
They do a good job with yuca, too.
Will Borgeson
: Por fin, si. Curtido is a vinegary cabbage salad that you
: eat with pupusas. Heavenly stuff -- my favorite part of
: eating pupusas.
Someone once told me that stuff was called "loroco." Maybe that's what
the dressing's called. I think "curtido" just means "cut up stuff," but I
could be wrong.
Last night we had some left-over steak, so we made semi-soft flour tacos
(flour tortillas fried gold on one side only), stuffed with the steak
after it was cut-up and frazzled with some diced Ortegas. There was also
a curtido-type slaw made with cabbage, toasted/ground cumin seed and a
little cilantro. And some avocado. Jazzed-up canned beans (the excellent
"pinquitos") on the side. Tasty! Amazing what can be done with odds &
ends.
Will
Bob R. Kenyon
Will Borgeson <szbo...@catbert.ucdavis.edu> wrote:
>Last night we had some left-over steak, so we made semi-soft flour tacos
>(flour tortillas fried gold on one side only), stuffed with the steak
>after it was cut-up and frazzled with some diced Ortegas. There was also
>a curtido-type slaw made with cabbage, toasted/ground cumin seed and a
>little cilantro. And some avocado. Jazzed-up canned beans (the excellent
>"pinquitos") on the side. Tasty! Amazing what can be done with odds &
>ends.
That's funny 'cause we had tacos, too, but made with fried and broken
up veggie burgers. My wife used the "Santa Fe" seasoned ones and added
a bit of taco meat seasoning. We assembled them with fried corn
tortillas, lettuce, tomato and avocado topped off with sharp cheddar
and La Victoria Taco Sauce.
Don Charles Lundell
> Por fin, si. Curtido is a vinegary cabbage salad that you
> eat with pupusas.
Not terribly vinegary, or I wouldn't like it. And I do :-)
I like the pupusas at Amelia's on Broadway in Redwood City.
- dc
Don Charles Lundell
> Meg Worley (m...@steam.stanford.edu) wrote:
>
> : Por fin, si. Curtido is a vinegary cabbage salad that you
> : eat with pupusas. Heavenly stuff -- my favorite part of
> : eating pupusas.
>
> Someone once told me that stuff was called "loroco." Maybe that's what
> the dressing's called.
Loroco is a green vegetable (interesting, earthy taste).
You can get a loroco pupusa (or loroco & cheese) as Amelia's in Redwood City.
- dc
A. Sears
>
> Aji is a favorite of mine :-)
>
> The aji at Kabuto (they usually have it - most places around here rarely do)
> is very good.
I had it for the first time a couple weeks ago, at the sushi bar in the
Metreon while waiting for a movie showtime.
I wasn't expecting much from the place (based on its location inside a
cheezy overhyped don't-call-it-a-mall), but the sushi in general was
pretty good, and the aji was wonderful. All in all the dining
experience was a pleasant surprise.
Will Borgeson
:
: > Por fin, si. Curtido is a vinegary cabbage salad that you
: > eat with pupusas.
: Not terribly vinegary, or I wouldn't like it. And I do :-)
Although it's Asian, we usually use mild-flavored rice vinegar,
and not tons of it, for our version of cabbage slaw to accompany tacos,
etc. Usually some spice or herb in there too. The other night it was
toasted ground cumin, but sometimes it's oregano, or whatever suits.
Will
Will Borgeson
: Loroco is a green vegetable (interesting, earthy taste).
: You can get a loroco pupusa (or loroco & cheese) as Amelia's in Redwood City.
Huh. Now I'm curious...wonder if this loroco is grown here, and
if it has another, non-Salvadoran name.
Long way to drive for a pupusa or two, but I've done stranger
things.
Will
George Paphitis
They are available in SF at Las Palmitas on Mission St. nr. 22nd St. At
$1.50 each they are a steal. Two pupusas ( the other was chicharron and
cheese at $1.25) with the cabbage salad (I believe they used some chili
peppers and fresh oregano) and an iced tea cost under $5 tax and tip
included. Yummy and filling!
The loroco was a tiny green stem with a small bud at the end. It sort
of resembled a caper but the taste is different.
George
Don Charles Lundell
> You don't have to travel to RWC to get a loroco and cheese pupusa.
> They are available in SF at Las Palmitas on Mission St. nr. 22nd St
'cept if you're coming from Palo Alto.
- dc
Charlotte L. Blackmer
Will Borgeson <szbo...@logan.ucdavis.edu> wrote:
>Charlotte L. Blackmer (c...@rahul.net) wrote:
>
>: (And I do usually order satay as well at Thai places.)
>
>I do that on occasion, if a place has truly excellent satay. More
>typically, though, I do this at home as a main course. That way everyone
>can gorge themselves on something they're used to not getting enough of.
>Huge pile of chicken satays which had been marinated in curry sludge, then
>grilled, with big bowls of homemade peanut sauce and jasmine
>rice...homemade prik nam pla on the side. Yessss.
Now I'm hungry. And I suspect I'll be serving something like this at a
party I give some time in the not too distant future ;-).
Happily for me after reading that, Andronico's had boneless porkchops on
sale, so I had one fried in peanut oil with a little fish sauce to finish
and covered it with Thai Kitchen satay sauce. Green and wax beans and
corn on the cob with it.
Thai noodles (from the Thai Kitchen packet, otherwise I have to make a
special trip to the thai market) with the leftovers and veggies stir-fried
with some peanut sauce.
>: I could but I don't bother to buy sprouts and chop peanuts unless
>: I'm *making* pad thai. The recipe I use is definitely a production and I
>: rarely make it unless I'm throwing (or going to) a party. Usually I want
>: someone else to do the chopping.
>: Although I can put in all the shrimp I want when I make it ;-).
>
>Right on. Pad thai is harder to get just right than folks might imagine.
I allow a good two hours (of fairly constant work) to assemble my recipe.
>Both the amounts of ingredients used, and timing, are key issues. My pad
>thai recipe is always under construction...
I don't mess much with mine after doing the tweaks (like, I like twice as
many sprouts as the original called for).
>: I can see as how it might seem so to someone who Likes It Hot. I enjoy
>: the contrasts: crisp sprouts/onions and tender noodles, the peanuts
>: providing more texture (I tend to chop mine fairly big at home), the
>: flavor of peanut and shrimp, the fish sauce and chile paste in the sauce
>: salting and zinging it up a touch...mmmmmm. Classic combo, like the
>: bacon and tomato on a BLT being terrific complements for each other.
>
>Yes, in fact, tomato (in the form of catsup, hopefully Heinz) is often a
>key ingredient in pad thai. And, ya gotta have a fresh lime to squeeze
>over it. A lot of Thai places forget that, or maybe it's that they don't
>expect that most people care.
I usually forget, and I don't put ketchup in my pad thai.
>Regarding the "heat" part, pad thai is indeed presented as one of the
>blander dishes in Thai restaurants. My impression, though, is that it's
>served much spicier in Thailand - like many Thai dishes.
Oh, mine isn't very spicy, but it's a bit zingier than the noodles minus
the chile paste (etc) would be.
>: 'Sokay, you chile-heads can order something you like and keep it on your
>: end ;-)
>
>That's cool, but chiles have a way of becoming habit-forming; one builds
>up a tolerance and a craving. Still, if you watch what Thai people order
>in a Thai restaurant, you'll see that they tend to balance everything
>out...something spicy with something bland. For example, a fiery beef
>or shrimp salad, with plain white rice.
Or a zingy curry and pad thai at the same meal. Balance is good.
I just tend to think that a lot of times, a bit of the "I like it HOT HOT
HOT" is weenie-wagging. Since any weenies I choose to wag are either 1)
not carbon-based 2) not biologically attached (well, to *me*), I must not
be getting the point.
I'm not a complete spice wimp (love chipotles, can deal with Everett and
Jones' and Flint's medium "some pepper" bbq sauce) but I'm more interested
in the flavor than HOW HOT IS IT!??!!! Sinus clearing is good most
times too ;-).
CLB
Geoff Miller
Greg <gkellis...@home.com> asks:
[El Caldron Dos in Milpitas]
> That would be in my occupational neck of the woods. Would you
> recommend this place?
(Sorry for the slow response.)
Yes, with the caveat that I haven't been there in several years.
But since it's a family-run business, I suppose it's not likely to
have changed much.
That shopping center at the corner of Dixon Landing Road and North
Milpitas Boulevard is (or used to be) a surprisingly decent
gastronomic mini-ghetto. The centerpiece is Pizza Depot, who
makes the best vegetarian pizza I've ever had (they use artichoke
hearts), and there used to be a Filipino restaurant adjacent to
El Calderon Dos. Don't know it it's still there. And of course
there's the McDonalds on the corner...
> I always liked the pollo mole with the burritos from La Costena.
> How do the two compare?
I've only been to La Costena once or twice, and I didn't notice that
they offered mole with their burritos. (I normally go to Cafe La Bamba
when I want a Big-Assed Burrito(tm). That whole corner used to be a
sea of tie-dye before Grateful Dead concerts at Shoreline.) But now
that I know, that'll be a lunchtime stop next week.
> I liked 'Space Moose' better.
Space Moose rocks. See www.spacemoose.com.
Geoff
--
Todd Michel McComb
Geoff Miller <geo...@netcom.com> wrote:
>I've only been to La Costena once or twice, and I didn't notice that
>they offered mole with their burritos. (I normally go to Cafe La Bamba
>when I want a Big-Assed Burrito(tm). That whole corner used to be a
>sea of tie-dye before Grateful Dead concerts at Shoreline.) But now
>that I know, that'll be a lunchtime stop next week.
Ramon's Burrito Real in what used to be the Jack in the Box next
to Lucky on Rengstorff has the same ownership and food as La Costena,
but it has seats.
Geoff Miller
So what's the consensus on Satsuma on El Camino at The Americana
in Mountain View? I used to walk there semi-regularly when I lived
a block away. Always liked the place.
Bracey
Bracey
Geoff Miller wrote
Amalia Freedman
>
> Don Charles Lundell (d...@resilience.com) wrote:
>
> : You can get a loroco pupusa (or loroco & cheese) as Amelia's in Redwood City.
>
> things.
>
> Will
Don't know if you're closer to SF than RC, but if so, Costa del Sol #2
at Mission and 30th makes some of the best pupusas I've had outside of
Central America. Great yucca, plaintains y crema and pescado frito, too.
AEF
Don Charles Lundell
Paul Conley
Have you ever tried gallina con mole at El Calderon? It's authentic,
delicous, filling. So is their house specialty, el burrito de chile
verde de luxe.
Just my 2 cents worth.
Paul
Meg Worley wrote:
> I had obbed:
> >> ObFood: El Calderon, on la calle Calderon, has gotta be
> >> Mutton View's most underrated restaurant.
>
> Geoff writes:
> >You think so? I've long considered it the most OVERrated
> >restaurant in town. Not only is the food bland[*], but nothing
> >on your plate is over 1/2" high. The refried beans are so
> >thin and watery that they spread out into a shallow puddle that
> >serves as a decent representation for what Rogers Dry Lake at
> >Edwards AFB looks like during the rainy season. Too bad this
> >joint isn't even close to having the Right Stuff, culinarily
> >speaking.
>
> But I *like* the ground-up Central American beans, as
> opposed to the gloppy, globby Mexican ones. El Calderon
> tastes really Salvadoran (okay, so I only spent a week
> in El Salvador -- the war was still on -- but I was in
> Central America for more than a year).
>
> I think you'd like it better if you didn't think of it
> as a Mexican restaurant (I've never had the Mexican dishes
> there, in fact) but as a Salvadoran joint, as the sign
> says. Order pupusas and platanos; revel in the curtido.
> Enjoy them beans.
>
> It's not La Fiesta, but neither is Chez Panisse.
>
> >"Jesus may love you, but I think you're garbage wrapped in skin."
>
> Ooh, baby, I love it when you talk dirty to me.
>
Meg Worley
Paul asks:
>Have you ever tried gallina con mole at El Calderon? It's authentic,
>delicous, filling. So is their house specialty, el burrito de chile
>verde de luxe.
I have never liked moles that have chocolate in them,
and that seems to be the only kind of mole they serve
up here in N. Cali. Now, the mole we put in our
xmas-marathon tamales, that's another thing entirely.
Call me a crank (c'mon, you know you do anyway), but
I don't understand the appeal of burritos. They remind
me of nothing so much as a giant turd's worth of
leftovers. I'll pass on the log o' lunch.
Meg Worley
Geoff writes:
>So what's the consensus on Satsuma on El Camino at The Americana
>in Mountain View? I used to walk there semi-regularly when I lived
>a block away. Always liked the place.
We tried it a coupla years ago, on your say-so, and were
pretty unimpressed. The quality of sushi places often
depends on your relationship with the ojiisan; that's
why we generally stick with Tomi, but I don't recommend
it to others.
Bob R. Kenyon
Worley) wrote:
> Paul asks:
> >Have you ever tried gallina con mole at El Calderon? It's authentic,
> >delicous, filling. So is their house specialty, el burrito de chile
> >verde de luxe.
>
> I have never liked moles that have chocolate in them,
> and that seems to be the only kind of mole they serve
> up here in N. Cali. Now, the mole we put in our
> xmas-marathon tamales, that's another thing entirely.
The mole at La Fiesta isn't very chocolate like, although it is brown. It
is a delightful mixture of different spices that you may or may not like,
but it is definitely not chocolaty.
> Call me a crank (c'mon, you know you do anyway), but
> I don't understand the appeal of burritos. They remind
> me of nothing so much as a giant turd's worth of
> leftovers. I'll pass on the log o' lunch.
I agree. Tacos RULE!
BTW, Joe Rodriguez in the Merc is doing an occasional series on locating
the best burrito in Silicon Valley. So far it's been pretty good. I'm
waiting for him to mention my favorite place which happens to be in the
neighborhood in which we both live.
Michael Wise
> >Have you ever tried gallina con mole at El Calderon? It's authentic,
> >delicous, filling. So is their house specialty, el burrito de chile
> >verde de luxe.
>
> I have never liked moles that have chocolate in them,
> and that seems to be the only kind of mole they serve
> up here in N. Cali. Now, the mole we put in our
> xmas-marathon tamales, that's another thing entirely.
Mole most often comes like that in SoCal and Mexico too. Not that there
aren't other varieties of mole, but most frequently it is seasoned with
what the Aztecs and other Mexican indian tribes frequently used in their
cooking: unsweetened dark chocolate....and mole is a Mexican creation.
> Call me a crank (c'mon, you know you do anyway), but
> I don't understand the appeal of burritos. They remind
> me of nothing so much as a giant turd's worth of
> leftovers. I'll pass on the log o' lunch.
Amend that to read: "I don't understand the appeal of <Bay Area> burritos."
I don't care for giant log burritos stuffed with a lot of rice and beans
with a little bit of meat...all of which are kept heated in bins
either....like so many of the so-called "authentic" taquerias in SF do.
Your burrito opinion might be different, if the norm was fresh cooked
carne asada right off the grill with fresh gaucamole, fresh cilantro, and
a dab of fresh salsa. Rice and beans on side...por supuesto.
--Mike
Geoff Miller
m...@steam.stanford.edu (Meg Worley) declares:
> I have never liked moles that have chocolate in them,
> and that seems to be the only kind of mole they serve
> up here in N. Cali.
I thought mole contained chocolate (well, cocoa or some derivative
of it) by definition. What other variations are there?
> Call me a crank (c'mon, you know you do anyway), but I don't
> understand the appeal of burritos. They remind me of nothing`
> so much as a giant turd's worth of leftovers.
And where did *you* attend finishing school, my delicate little
flower?
I think the appeal of burritos is the heartiness factor that comes
from having a big, honkin' hunk of food that you pick up in your
hands. At its essence, it's a very primal sort of experience.
I used to get burritos at Una Mas[*] until they got stingy with the
meat. But both La Costena and Taqueria La Bamba put them to shame.
Sometimes on workdays I get together with friends, purchase lunch at
La Bamba, and head out to Shoreline Park to eat it.
[*] Shouldn't that be *Uno* Mas?
Geoff
--
Meg Worley
I wrote:
>> I have never liked moles that have chocolate in them,
>> and that seems to be the only kind of mole they serve
>> up here in N. Cali.
Geoff writes:
>I thought mole contained chocolate (well, cocoa or some derivative
>of it) by definition. What other variations are there?
I'm not enough of an expert to outline the multiple
variations, but a mole is just a sauce, usually one
with ground dried peppers of varying Scoville intensity.
The addition of bitter chocolate is, IIRC (AIMN), a
Central Mexican trait. In Mexico, I generally see the
chocofied mole served with guajalote.
>> Call me a crank (c'mon, you know you do anyway), but I don't
>> understand the appeal of burritos. They remind me of nothing`
>> so much as a giant turd's worth of leftovers.
>And where did *you* attend finishing school, my delicate little
>flower?
Same place you did, pendejo.
Me Again
R. Kenyon) wrote:
>In article <7po40l$j...@steam.stanford.edu>, m...@steam.stanford.edu (Meg
>Worley) wrote:
>
>> Paul asks:
>> >Have you ever tried gallina con mole at El Calderon? It's authentic,
>> >delicous, filling. So is their house specialty, el burrito de chile
>> >verde de luxe.
>>
>> I have never liked moles that have chocolate in them,
>> and that seems to be the only kind of mole they serve
>> up here in N. Cali. Now, the mole we put in our
>> xmas-marathon tamales, that's another thing entirely.
>
>The mole at La Fiesta isn't very chocolate like, although it is brown. It
>is a delightful mixture of different spices that you may or may not like,
>but it is definitely not chocolaty.
I thought that chocolate was an *essential* ingredient of mole,
(to be mole it has to have chocolate in it) but that it was not
necessary (or even desirable) for the resulting sauce to be
"chocolatly". I love the mole at Fiesta Del Mar, it lets you
know that chocolate is one of the many ingredients but not the
dominant ingredient.
>> Call me a crank (c'mon, you know you do anyway), but
>> I don't understand the appeal of burritos. They remind
>> me of nothing so much as a giant turd's worth of
>> leftovers. I'll pass on the log o' lunch.
>
>I agree. Tacos RULE!
>
>BTW, Joe Rodriguez in the Merc is doing an occasional series on locating
>the best burrito in Silicon Valley. So far it's been pretty good. I'm
>waiting for him to mention my favorite place which happens to be in the
>neighborhood in which we both live.
Hmmm. Last I saw he was going off to find the best *taco*.
jc
Evergene
>I'm not enough of an expert to outline the multiple
>variations, but a mole is just a sauce, usually one
>with ground dried peppers of varying Scoville intensity.
>The addition of bitter chocolate is, IIRC (AIMN), a
>Central Mexican trait. In Mexico, I generally see the
>chocofied mole served with guajalote.
Mole means mixture. Guacamole is from "ahuacatl" (what your people
call avocado) and "molli," the words in quotes being transliterated
from Nahuatl. I think this is correct--my Nahuatl is very rusty.
The recipes I've seen for "mole" sauce include many other seasonings,
like toasted chiles, cinnamon, coriander seeds, aniseed, sesame seeds,
and just a little chocolate, but the chocolate is a nice addition.
One version of this sauce is called Mole Poblano. Served with
guajolote--turkey--it will make you gobble.