tag:blogger.com,1999:blog-74448298207801766742024-02-19T07:06:22.457-08:00Love At First BiteBerkeley, The Bay Area and BeyondLove_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7444829820780176674.post-28559599260998923012008-08-14T16:11:00.000-07:002008-08-14T16:52:08.717-07:00La FarineBerkeley is blessed with no shortage of artisan food stores and markets. We have boutique wine shops on every corner of the city (not that we're winos mind you, we just happen to enjoy the stuff) which provide excellent drink to go with cheeses stocked by stores like cheeseboard and of course wine and cheese go excellent with meat from the neighborhood butcher shop, but for a proper meal we would need vegetables which is where our farmers markets, held three times weekly, come in handy. Yet even with all of this we would be forgetting something that would be a sin to forget; bread. No need to fret however, all we have to do is pop over to the bakery and pick up a baguette or two. Although this often proves more difficult than it seems given the plethora of delicious local bakeries: Semifreddi's, the Bread Garden, Cheeseboard, Nabolom, Masse's not to mention Acme which can be found in any grocery store in the area. With all of these quality bakeries how does one choose?<br /><br />For me, I find that a rotation works well. This is especially true when it comes to baguettes because I generally choose them based on mood and what kind of meal I'm planning, meaning that there is no one clear winner. However, this is not always the case. As diplomatic as I would like to be, when it comes to particular baked goods I often find myself favoring some bakeries over others. In the case of morning buns, La Farine takes the cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEvcYf-1R2xPswBI2cwu4RGTPhotSJwkNNCtNg5hn09EiplTMz55qT1YttNK6O9vCgAW8M6zU5W3t6XYrUydaN-61k62-qWFSCJ_54fDAt9m33-GOQ35mAa7YgOoVtlgKjEgXpsnYDMUW/s1600-h/n703383922_1206921_7869.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEvcYf-1R2xPswBI2cwu4RGTPhotSJwkNNCtNg5hn09EiplTMz55qT1YttNK6O9vCgAW8M6zU5W3t6XYrUydaN-61k62-qWFSCJ_54fDAt9m33-GOQ35mAa7YgOoVtlgKjEgXpsnYDMUW/s400/n703383922_1206921_7869.jpg" alt="" id="BLOGGER_PHOTO_ID_5234524770567235906" border="0" /></a><span style="font-style: italic;">Two morning buns up at the top by the bag, along with a bunch of other goodies. </span><br /><br />If you've never had a morning bun then you are missing out! La Farine's own description of them is "Croissant dough rolled thin, spread with brown sugar and cinnamon, rolled into a log, then cut and baked in muffin pans...nothing short of decadent." Mine would simply be "Mmmmmm." They are truly one of the best ways to start your day. If you don't start your day with breakfast, no worries, they're equally good for lunch, brunch, a snack, before or after dinner or before bed with a warm glass of milk. If you can't sleep after that last one then be sure to buy two on your next visit because a morning bun snuck in the truly early hours of the morning is guaranteed to ensure a good nights rest.<br /><br /><a href="http://lafarine.com/contact.html"><span style="font-weight: bold;">La Farine</span></a><br /><b>Rockridge</b><br />6323 College Ave.<br />Oakland, CA 94618-1331<br />Telephone: 510-654-0338<br />Fax: 510-654-1025<br /><br /><b>Dimond</b><br />3411 Fruitvale Ave.<br />Oakland, CA 94602<br />Telephone: 510-531-7750<br /><br /><b>Solano/Thousand Oaks</b><br />1820 Solano Ave.<br />Berkeley, CA 94702<br />Telephone: 510-528-2208Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com3tag:blogger.com,1999:blog-7444829820780176674.post-87028293437781942192008-08-05T15:54:00.000-07:002008-08-06T00:22:30.131-07:00Gone (are the days of) Fishin'I finished Felten's <span style="font-style: italic;">How's Your Drink</span> the other day and must say that it was thoroughly satisfying. A really fun read with delightfully tasty accompaniments. One of my personal favorites of the cocktails that I've tried so far is the Florodora. Though I won't spoil it's unique history I will divulge the recipe. That way if you find yourself bored while sipping away you can do a bit of research to keep you occupied.<br /><br /><span style="font-weight: bold;">Florodora</span><br />1 1/2 oz gin<br />3/4 oz framboise (raspberry liquer)<br />1/2 oz lime juice<br />3-4 oz ginger ale<br /><br />Build in a tall glass with plenty of ice. Garnish with a slice of lime and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeRKr5tHvp1rwfvTOYgPLL9Rz4FaTghTNL0Exzu5ESalC-utWxBGIVnJHHwk_sSi5MtHYF9aiV4SgV47qAVUSXRfl4HAvEIP8PfTqfnxZs9_JUquHFh-u4Tlxqx5x4I_ljO_wv1zlSqA9/s1600-h/Bottomfeeder.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeRKr5tHvp1rwfvTOYgPLL9Rz4FaTghTNL0Exzu5ESalC-utWxBGIVnJHHwk_sSi5MtHYF9aiV4SgV47qAVUSXRfl4HAvEIP8PfTqfnxZs9_JUquHFh-u4Tlxqx5x4I_ljO_wv1zlSqA9/s400/Bottomfeeder.jpeg" alt="" id="BLOGGER_PHOTO_ID_5231301517802164882" border="0" /></a>I finished <span style="font-style: italic;">Hows Your Drink </span>thirsty for more foodie literature and have started reading a book dealing with a topic that I've been meaning to inform myself upon for a while now. The real push came after I heard that the salmon season in California would be closed this year due to record low numbers. Eating in a sustainable manner and still finding ways to enjoy foods that one loves can be tricky and seafood is a particularly difficult topic to navigate. In hopes of gaining a better understanding of the problems that exist on a topic that is dear to my heart and stomach I have turned to Taras Grescoe's <span style="font-style: italic;">Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood</span>. I'm only two chapters in so far but it's a terribly intriguing read. I promise to keep you all updated with any interesting insight that I glean along the way. If you want more information right away I suggest that you pick up your own copy of the book and for a great source of free information on the web you can visit the <a href="http://www.mbayaq.org/cr/SeafoodWatch.asp">Monterey Bay Aquarium website</a>.Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com0tag:blogger.com,1999:blog-7444829820780176674.post-72036052880666865882008-07-21T00:50:00.000-07:002008-11-13T01:50:50.326-08:00I'm Back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQlauJ_T_X-52K4vjgEq9AVrCCYsHB5nALxLLVEBcpotRcRdP8M15eFwqD552eiLC1sfjxOji_T737gmHoiwVuk7LU3CnBczERiuJY_T5kVLhFnTF79Qiy0nq6a5l7MWS_KjuaMvUqtH6/s1600-h/felten.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQlauJ_T_X-52K4vjgEq9AVrCCYsHB5nALxLLVEBcpotRcRdP8M15eFwqD552eiLC1sfjxOji_T737gmHoiwVuk7LU3CnBczERiuJY_T5kVLhFnTF79Qiy0nq6a5l7MWS_KjuaMvUqtH6/s400/felten.gif" alt="" id="BLOGGER_PHOTO_ID_5225377807403324530" border="0" /></a><br />It's been forever but I am back. I don't have a good excuse for being MIA for so long except for the traveling/vacationing I've been up to over the past few months and the constant barrage of Spanish that I'm attempting to absorb at summer school. While neither are good enough to merit a pardon, I have managed to accumulate lots of new foodie material that I'm excited to share with all of you. I'm just going to start off with an aperitif for right now due in part to the fact that I don't have all of my photos uploaded and also because I just started reading <span style="font-style: italic;">How's Your Drink? </span>by Eric Felton. So far it's been a delicious read chock full of interesting information and insight into the history of cocktails. If you are at all interested in cocktails I would highly recommend this book. And if you're not convinced, here's a little extra enticement.<br /><br />Sazerac:<br />1 cube of sugar<br />2 dashes Peychaud's Bitters<br />2 oz rye whiskey or cognac<br />Herbsaint or Ricard Liquer<br /><br />Dissolve sugar in bitters and a splash of water. Stir with whiskey or cognac and ice. Strain into an Herbsaint-coated glass. Lemon twist.<br /><br />As Felton explains, the Sazerac took it's name from a brand of cognac popular in New Orleans in the 19th century. Though that particular brand of cognac no longer exists, the Sazerac remains today as a shining example, according to Felton, of "a cocktail according to the original specifications." So cheers to good cocktails, an overdue return, new beginnings and of course to you dear reader!<br /><br />PS - In June of this year New Orleans christened the Sazerac the official drink of the city.Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com0tag:blogger.com,1999:blog-7444829820780176674.post-84899535407198661092008-03-17T11:06:00.000-07:002008-11-13T01:50:50.692-08:00Le Poulet DeliI'd passed Le Poulet often on my way to my northside <a href="http://lovefirstbite.blogspot.com/2008/02/cheeseboard-simple-pleasures.html">Cheeseboard</a> trips. In fact, in my one track mindset of "I want pizza", I pass most shops without thinking twice. It's a bad thing and I had known it for some time so on my last trip to northside I managed to restrain myself from driving the extra 2 blocks and instead stop at Le Poulet for lunch.<br /><br />Upon walking into the store you are greeted with a deli counter displaying a wide variety of salads and sides to go along with their roast chicken. They offer several varieties, including rosemary and lemon, teriyaki and adobo on the day that I visited. They also had roasted cornish game hens that looked very tasty and their selection of sandwiches all sounded good. However, being my first trip and given their name I thought it only right that I try their chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlNO_Y40zJM3zvmAPSo0UCwwDN0F2Nkx66Sv8B5fOeTXahBEiNr7YA2XdNkc8v3pIBF52Rt4syvaHCOvqHVwzKerAoTJ38b-FTglMXXLWe7BFGkWqHwaWjybWpovb23pLVnWyKM9ArxPD/s1600-h/Le+Poulet+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlNO_Y40zJM3zvmAPSo0UCwwDN0F2Nkx66Sv8B5fOeTXahBEiNr7YA2XdNkc8v3pIBF52Rt4syvaHCOvqHVwzKerAoTJ38b-FTglMXXLWe7BFGkWqHwaWjybWpovb23pLVnWyKM9ArxPD/s400/Le+Poulet+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5179353369533785938" border="0" /></a><br />I ordered a half chicken, opting for the adobo roasted breast and the rosemary and lemon thigh. I decided to buy my sides individually instead of going with a set meal price and I think it worked out to be a bit cheaper. I had the pesto pasta salad and some macaroni and cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JUtMvH3hwWVOmsBjaFdrYW70M8xuiDFLhUpSU7Cv5JwIy0B9aS6VosrB9uZ6OPYqeimI3anD3__I0g2KsnYgfU8tnh3oB3V5XYsdco_hiVIvC6BVThNt2pP1rNInY7MMQDGkKZ0R0YNM/s1600-h/Le+Poulet+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JUtMvH3hwWVOmsBjaFdrYW70M8xuiDFLhUpSU7Cv5JwIy0B9aS6VosrB9uZ6OPYqeimI3anD3__I0g2KsnYgfU8tnh3oB3V5XYsdco_hiVIvC6BVThNt2pP1rNInY7MMQDGkKZ0R0YNM/s400/Le+Poulet+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5179353064591107890" border="0" /></a><br />My buddy Tim, whom you may remember from our <a href="http://lovefirstbite.blogspot.com/2008/02/taqueria-san-jose.html">taco outing</a>, ordered the same when it came to the chicken but went with a beet salad for his side. Of the three sides on hand I liked Tim's beet salad the most but we both agreed that it didn't deserve the relatively high $4 price for the few bites that you get, especially since both of my sides were purchased for the same price. I must admit that my sides weren't as good though. The pesto salad was fine but nothing out of the ordinary but I found macaroni to be just passing. There was too much bechamel and not enough cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-Mb9CR67raU73Y7xMuKppDCdBH59Oxtmj5M6ZXtGhAiw59OqfwiJgKCTOer1OW-pT4aXul6NGLpm0zSoin3QpGvgxL9AjNA8BW8cc4sBOYujQOAOkYYyhL2wRYUmow3r9LHqODs_A7ii/s1600-h/Le+Poulet+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-Mb9CR67raU73Y7xMuKppDCdBH59Oxtmj5M6ZXtGhAiw59OqfwiJgKCTOer1OW-pT4aXul6NGLpm0zSoin3QpGvgxL9AjNA8BW8cc4sBOYujQOAOkYYyhL2wRYUmow3r9LHqODs_A7ii/s400/Le+Poulet+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5179353159080388418" border="0" /></a><br />Their roast chicken was OK but not as good as I'd hoped. Served on the colder side of room temperature the thigh remained moist but the breast was a bit dry. It should be noted that the breast was cooked without the skin while the thigh still had the skin on which probably helped in retaining the juices. Tim and I agreed that the rosemary and lemon seasoning was much better than the adobo which was kinda bland and flat. Both could have used more salt and pepper though.<br /><br />For the price and convenience that Le Poulet offers it isn't bad at all. I have a hunch that there is better roast chicken to be found in the area though. I've heard rumors of a shop along Solano Ave. which I've been meaning to search out. I will let you know what I find and will also keep you posted on a likely revisit to Le Poulet but this time for their sandwiches.<br /><br /><a href="http://www.pouletdeli.com/">Le Poulet</a><br />1685 Shattuck Ave.<br />Berkeley CA, 94709<br />510-845-5932Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com2tag:blogger.com,1999:blog-7444829820780176674.post-4500641918101689492008-03-09T10:45:00.000-07:002008-11-13T01:50:53.155-08:00The Great Dim Sum HuntFirst off, apologies are in order for my prolonged absence. A combination of weekend-long volleyball tournaments and midterms claimed my life for the past few weeks but with those things out of the way I should have plenty of time to post on a much more regular basis. Sorry to keep you waiting for so long.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae4wOAjmaEsIXM4KWOI-sjz4kD9auKZLb1pSAfmxcSqPnOvjWUkewCDaIwLAX6nNDuOVN5Q5qCfOZa_2DfKTYE9mXkUN-_L6JyHlKgRfUk5iOpPYGkZkNH-6t46scQA9OZvpKS2R-ZU7D/s1600-h/Peony+Restaurant+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae4wOAjmaEsIXM4KWOI-sjz4kD9auKZLb1pSAfmxcSqPnOvjWUkewCDaIwLAX6nNDuOVN5Q5qCfOZa_2DfKTYE9mXkUN-_L6JyHlKgRfUk5iOpPYGkZkNH-6t46scQA9OZvpKS2R-ZU7D/s400/Peony+Restaurant+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5175804944863241746" border="0" /></a><br />Though I mentioned a hunt for the best taco shops in town a few posts ago, I’ve decided to take on a different endeavor. Rather than scour Fruitvale in a search of the most delicious taqueria in the area, I’ve decided to sift through Oakland Chinatown in order to find the best dim sum house. While I know that there are plenty of incredible taquerias in Fruitvale, I’m a bit more skeptical about finding excellent quality dim sum in Oakland. I know, I know, call me a pessimist but I’ve generally been underwhelmed by the majority of restaurants I’ve tried in Oakland when it comes to dim sum. Nevertheless, I have faith that there must be at least one restaurant that’s worthy of the “go to” label. Let’s hope so at least.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg645hXyvhiRIyUSU-G4qTiGCfIkhk4Ag7l63d_e1wIIjKScJnKE1k5osscT9BAKuzhg0yOEq4Y1xJNwrRKrgr0ojHjl1hulypkvyHUmO7q3rhvuyGeL6VMdcId7T5Fumt59K3Wq2EpOK_a/s1600-h/Peony+Restaurant+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg645hXyvhiRIyUSU-G4qTiGCfIkhk4Ag7l63d_e1wIIjKScJnKE1k5osscT9BAKuzhg0yOEq4Y1xJNwrRKrgr0ojHjl1hulypkvyHUmO7q3rhvuyGeL6VMdcId7T5Fumt59K3Wq2EpOK_a/s400/Peony+Restaurant+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5175805464554284578" border="0" /></a><br />With the help of some friends I began my quest at the popular Peony Restaurant. It was the weekend and we arrived a little before noon thus the thirty minute wait was no big surprise, even for the restaurants large space.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ221hUsFzUhs-xJEZ_JhQjx85FvR_U2TzDRRBrk6NuMULZDj8xSvusgfGjtOybplClfNwwt0GjtOMbStVm7-9AUVt0owKOpQnZGcmVvWmMVt-n8s1uTmmsZK1tzA8LP0Y4IZ5nccZepyR/s1600-h/Peony+Restaurant+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ221hUsFzUhs-xJEZ_JhQjx85FvR_U2TzDRRBrk6NuMULZDj8xSvusgfGjtOybplClfNwwt0GjtOMbStVm7-9AUVt0owKOpQnZGcmVvWmMVt-n8s1uTmmsZK1tzA8LP0Y4IZ5nccZepyR/s400/Peony+Restaurant+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5175806375087351362" border="0" /></a><br />We took in the scenery while we waited: the traffic jam of dim sum carts, white people looking slightly out of place and dejected in corner tables (we had our fingers crossed that we wouldn't suffer the same fate since I was the only one of our party of a meager half Chinese descent), the three generation family spread with the amazingly energetic Asian grandmas, the aloof parents and the children running amuck or playing their Nintendos. We also noticed a number of awards the restaurant had recieved from local papers and the dubious AOL Cityguide award. We hoped this experience would live up to the standard these awards meant.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmifAzXMo007Colt5WK8DiE5w5x7EnJZYPepmkxO5_yk8WNFC0GFL9ooIu-HDlzyBL3F7caq6qs2Xu-sKieh1riYXccmxmTAZnImLyte-GYf5febqao2zjRUHnO0mbB3RMHxCqVxHlxxnp/s1600-h/Peony+Restaurant+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmifAzXMo007Colt5WK8DiE5w5x7EnJZYPepmkxO5_yk8WNFC0GFL9ooIu-HDlzyBL3F7caq6qs2Xu-sKieh1riYXccmxmTAZnImLyte-GYf5febqao2zjRUHnO0mbB3RMHxCqVxHlxxnp/s400/Peony+Restaurant+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5175805928410752562" border="0" /></a><br />After our long wait we were ushered to a round table for our party of 6. The problem was the table still hadn't been cleared of the last parties dinnerware when we were seated. We waited for five minutes for new place settings as dim sum carts passed. One of them approached our table but we had to explain that we had yet to receive our own plates to eat off of. We were finally able to flag a waiter, of which Peony is obviously in short supply, and ask for new settings. He came back shortly and in an unceremonious rush, cleared our table and clanged down some new settings. We were quite hungry by now and it was time to get some food on the table.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjY6fkc8_g2inaeZ9dTRi8gCzsu909VzEI8EZ8sLi4yaw9xnerNLOv75JzQQb4X_yypR5lZbYwll0Eeibt_5TOgpjmtLRlyn1XGkYTTE0vBbpAJDI_QZJ39JwQsIgWMCbce8WzTRCZ0lk/s1600-h/Peony+Restaurant+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjY6fkc8_g2inaeZ9dTRi8gCzsu909VzEI8EZ8sLi4yaw9xnerNLOv75JzQQb4X_yypR5lZbYwll0Eeibt_5TOgpjmtLRlyn1XGkYTTE0vBbpAJDI_QZJ39JwQsIgWMCbce8WzTRCZ0lk/s400/Peony+Restaurant+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5175811980019672658" border="0" /></a><br />Our first dish was essentially <span style="font-style: italic;">har gow</span>, or steamed shrimp dumplings with bamboo shoots, topped with some roe. It was a good start since these were very good and had the sticky, freshly steamed quality to them, reflected by their resilient wrappings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_13ZVGAKmqswAsW3C774_iWKRKD5czjXzIdeJr1CV3qz4WLeiZITL-D3Hv3VMHWk25W2XDyeNUtk8VQ_SW3zooAbvWQOFfZHWV7IusAH-wuj7Mbk_Heeq5TTJLca9NiY8c3AQ6aM65x7/s1600-h/Peony+Restaurant+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_13ZVGAKmqswAsW3C774_iWKRKD5czjXzIdeJr1CV3qz4WLeiZITL-D3Hv3VMHWk25W2XDyeNUtk8VQ_SW3zooAbvWQOFfZHWV7IusAH-wuj7Mbk_Heeq5TTJLca9NiY8c3AQ6aM65x7/s400/Peony+Restaurant+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5175813487553193570" border="0" /></a><br />The stuffed tofu skins were disappointing. They had been cooked too long and were bland and soggy. There was no nuance to the flavors and it tasted only of ground pork and salty broth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-AN95aYfDZuhnYz8YwHQb9v-yASa3Yu5iuRoaEKfjE30UdUu5BGMXgVgVeou7sZioSn7oduiwSoEGQN12EkAmKEkYx3xlpJm84WlOa0PLZxwHOqRaBFhyu2Mo78pi84B8IqOCr16houQ/s1600-h/Peony+Restaurant+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-AN95aYfDZuhnYz8YwHQb9v-yASa3Yu5iuRoaEKfjE30UdUu5BGMXgVgVeou7sZioSn7oduiwSoEGQN12EkAmKEkYx3xlpJm84WlOa0PLZxwHOqRaBFhyu2Mo78pi84B8IqOCr16houQ/s400/Peony+Restaurant+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5175814355136587378" border="0" /></a><br />In attempting to order Shanghai soup dumplings or <span style="font-style: italic;">xiao lung bao</span>, my buddy Tim ended up with a <span style="font-style: italic;">gwoon tong gow</span> or shark's fin soup dumpling. It's actually easy to see how the mistake happened since he was just asking for a soup dumplings. Either way, the dish missed the mark. The only shark's fin to be found was in the name. Otherwise, this dish suffered a similar fate to the stuffed tofu skins above. The wrapping was overcooked and soggy and so was the filling, which again was bland in flavor and mushy in texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhXscXGD72Q14MgnYAeLC_IpQg9r8fyM6pdCGzb5DFCC42rqwHs7vSwmua2EfbDs09rSe2g-ACaKHd-KaQZ1hl1i6nWVRMW7Z3AOaiQTjBeG-MZ3jKCQs_yBC07BMV2FSmDJ0jkp0hFRE/s1600-h/Peony+Restaurant+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhXscXGD72Q14MgnYAeLC_IpQg9r8fyM6pdCGzb5DFCC42rqwHs7vSwmua2EfbDs09rSe2g-ACaKHd-KaQZ1hl1i6nWVRMW7Z3AOaiQTjBeG-MZ3jKCQs_yBC07BMV2FSmDJ0jkp0hFRE/s400/Peony+Restaurant+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5175816343706445442" border="0" /></a><br />These were a mixed seafood dumpling containing shrimp, scallops and squid and they were surprisingly good. They were probably my second favorite after the first dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bpGlXNDLm0-jns3judzdf1Adb5vuIJHEoclVzlAPpVsbXnES0jSPr4iC_ePrRa7V7iegRG9kPdK_alAH4q6xqwoGzv1eyobASyTvawQw_p33BVO-ulDfOHdQqsRXSVFSif14v9d_luzl/s1600-h/Peony+Restaurant+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bpGlXNDLm0-jns3judzdf1Adb5vuIJHEoclVzlAPpVsbXnES0jSPr4iC_ePrRa7V7iegRG9kPdK_alAH4q6xqwoGzv1eyobASyTvawQw_p33BVO-ulDfOHdQqsRXSVFSif14v9d_luzl/s400/Peony+Restaurant+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5176002191236310690" border="0" /></a><br />Since pea sprout leaves or <span style="font-style: italic;">dow mew</span>, are one of my favorite vegetables, I was excited for this order of shrimp and pea sprout leaf dumplings. Sadly, they had been steamed too long, resulting in a soggy wrapping and leaves wilted to the point where there was no longer any crunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKx9RcjIYu3n15UWgjUx8SoVSurDl5CyJy2FWreVDGYcgANqR4n0AMP0z6GC7m0JSXGvkoomUR1gyZwmR6zcepyJess7gPWLyXJB0NSG3M9AD-snh9ad335fxSPMhooLmPbfgJV6mx4qU4/s1600-h/Peony+Restaurant+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKx9RcjIYu3n15UWgjUx8SoVSurDl5CyJy2FWreVDGYcgANqR4n0AMP0z6GC7m0JSXGvkoomUR1gyZwmR6zcepyJess7gPWLyXJB0NSG3M9AD-snh9ad335fxSPMhooLmPbfgJV6mx4qU4/s400/Peony+Restaurant+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5176002466114217650" border="0" /></a><br />Pan fried shrimp and chive dumplings are one of my favorite dim sum items. These ones suffered a similar fate to many of the aforementioned dumplings. They were cold and no longer crispy and the filling was a bit soggy. Many of the dishes seemed to be holding too long from the kitchen to the front of the house.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifM96IXarZroOoIzKZMtERWEPzfBA7yDURjqAg9YWWe3dVlAatxnkz5SED1yfuLrwYpYQABZw_eURI01RD91JPpQ535TbLp6fq70P0BzhHZyJ5sDKkWcaeEfdoe466wQoQLEum3dkeBPZw/s1600-h/Peony+Restaurant+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifM96IXarZroOoIzKZMtERWEPzfBA7yDURjqAg9YWWe3dVlAatxnkz5SED1yfuLrwYpYQABZw_eURI01RD91JPpQ535TbLp6fq70P0BzhHZyJ5sDKkWcaeEfdoe466wQoQLEum3dkeBPZw/s400/Peony+Restaurant+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5176002740992124610" border="0" /></a><br />I didn't expect to like these pork meat balls nearly as much as I did. They were surprisingly good and worth an order. It seemed like a trend was emerging where most of the items topped with fish balls were winners.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZBj6YgIwQ4YhtZUzU2NX0GeeoJPOfc20nFTBM6C6HEt4UNdzNSXeksNDIzTIFA86P6Lq00dam3tDGhMdlj7kMG0ewQiI5uaVVEBdT8sbGyHU3MsDN_LEQ-HA722oVze3VxSPvZ0qV0Vu/s1600-h/Peony+Restaurant+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZBj6YgIwQ4YhtZUzU2NX0GeeoJPOfc20nFTBM6C6HEt4UNdzNSXeksNDIzTIFA86P6Lq00dam3tDGhMdlj7kMG0ewQiI5uaVVEBdT8sbGyHU3MsDN_LEQ-HA722oVze3VxSPvZ0qV0Vu/s400/Peony+Restaurant+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5176004068137019106" border="0" /></a><br />The other trend was that most dumpling items were being over-steamed while carted around. These shrimp dumplings managed to just barely escape that terrible fate and were actually quite good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RtBmfgoKcOIWreTie2U7YOnm0CLMfD67fJkqIrGadhafb7x1Rbs-MSSEIM8KUr9yD0fkNBq-ppR0fyF-9jdn1SPqcyVIbiyqxcpbvFnx9cCo-NtRRGlFI-CuuhB-5nwV6yKkHpAuFM6y/s1600-h/Peony+Restaurant+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RtBmfgoKcOIWreTie2U7YOnm0CLMfD67fJkqIrGadhafb7x1Rbs-MSSEIM8KUr9yD0fkNBq-ppR0fyF-9jdn1SPqcyVIbiyqxcpbvFnx9cCo-NtRRGlFI-CuuhB-5nwV6yKkHpAuFM6y/s400/Peony+Restaurant+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5176003475431532242" border="0" /></a><br />I always try to order lotus leaf wrapped sticky rice when I go to dim sum but this time they didn't have any accompanied by the lotus leaf. This version lacked the extra fragrance the leaves impart and was too dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OykQaa0GWzJk3joQ5E_ZIaQDy9VjB946bUMc2di5MfRpejwm29WcCVpHqd18ojzAMhija2QA6c5HVf8MNwq4Mi6si-Hdr0gGVUXPT8hRgniGmzWL555nCMJOT9l6pSQzAkZdqk-yJ_gE/s1600-h/Peony+Restaurant+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OykQaa0GWzJk3joQ5E_ZIaQDy9VjB946bUMc2di5MfRpejwm29WcCVpHqd18ojzAMhija2QA6c5HVf8MNwq4Mi6si-Hdr0gGVUXPT8hRgniGmzWL555nCMJOT9l6pSQzAkZdqk-yJ_gE/s400/Peony+Restaurant+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5176005975102498562" border="0" /></a><br />The BBQ pork buns were average but again, they were sat too long in their cart and the bottoms were overly damp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZVUTR-0_2UbcIQw9Rf03sRjrzG6uQMM8QqTEb_arQ1hpl_BEElrSYRbu2swD_GNLicxHw7qSbae5CPoj_5a2H0BcYX1hHdd20Y2_CT26sTh8fmZvA8XefvP37MDVogck0uVKCJL03OAv/s1600-h/Peony+Restaurant+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZVUTR-0_2UbcIQw9Rf03sRjrzG6uQMM8QqTEb_arQ1hpl_BEElrSYRbu2swD_GNLicxHw7qSbae5CPoj_5a2H0BcYX1hHdd20Y2_CT26sTh8fmZvA8XefvP37MDVogck0uVKCJL03OAv/s400/Peony+Restaurant+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5176005558490670834" border="0" /></a><br />Steamed spareribs with black bean sauce were simple and good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlF6boA_4lA7vYj7zdoWZ1WiryE4LhZwQTt3y5uL0xg1MA0Job1KXD5YnwVlKd-W_men9GMD2bc0a4HiqnIGWMVT3hx7dVn17KT1uEqOzZgkHFq8UCb8a6gSYhsLTdkipPLioG2XORjAh/s1600-h/Peony+Restaurant+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlF6boA_4lA7vYj7zdoWZ1WiryE4LhZwQTt3y5uL0xg1MA0Job1KXD5YnwVlKd-W_men9GMD2bc0a4HiqnIGWMVT3hx7dVn17KT1uEqOzZgkHFq8UCb8a6gSYhsLTdkipPLioG2XORjAh/s400/Peony+Restaurant+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5176006288635111186" border="0" /></a><br />We finished the meal with an order of beef chow fun in black bean sauce. The dish was poor. It was much more oily than it needed to be and the sauce was mostly soy and hardly any black bean, the complete opposite of how it should have been.<br /><br />Overall the food was mediocre on average. Some dishes were really pretty good but others were way off. Service throughout the meal, aside from the dim sum ladies, was practically nonexistent and rushed when it was there. I don't usually expect outstanding service from Chinese restaurants, a topic that deserves a post in it of itself, but I do expect the establishment to hire enough waiters to attend to the house properly. The wait staff on duty was clearly overworked and not too happy about it. Though service may or may not affect patrons opinion of the restaurant in this case, the lack of staff definitely affects the quality of the food which affects customer opinion for sure. I would highly suggest that Peony reevaluate its current system. Multiple dishes came out soggy since they had been sitting too long. Furthermore, the wait between carts was fairly long and we were fortunate enough to have good seating. I can imagine that people sitting in the corners of the restaurant may have only been passed a handful of times. My solution to the problem would be to ditch the carts altogether and move on to a ticket order system. That way each table checks off the items they want when the sit down and then they are prepared to order. Additional wait staff would likely need to be hired for this but that needs to be done regardless. The result would be fresher food and shorter wait times, offering the restaurant rewards in greater customer satisfaction as well as the opportunity to clear more covers for the price of the extra wages. If the owners of Peony are concerned about the long term well being of their restaurant, I think the switch is something they should seriously consider.<br /><br />Peony Restaurant<br /><div class="address1">388 9th St Ste 288</div> <div>Oakland, CA, 94607<br />510-286-8866<br /><br /></div>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-54239496003568584992008-02-19T16:39:00.000-08:002008-11-13T01:50:53.629-08:00Cheeseboard & Simple Pleasures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjos0KV0_-Wy3G9vivBJ-EA_E-H6iVahJM3dSPMmeBskB9juqzhOp5eF9CMagqfqAuDT6wyNkt0c9MESv0ni1Rk5sYSpVS6bdljK3kJYWZLEWXf-C4Si1H3U2Q2TxzdewRvF56H4xBRE-ht/s1600-h/SD+Family+097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjos0KV0_-Wy3G9vivBJ-EA_E-H6iVahJM3dSPMmeBskB9juqzhOp5eF9CMagqfqAuDT6wyNkt0c9MESv0ni1Rk5sYSpVS6bdljK3kJYWZLEWXf-C4Si1H3U2Q2TxzdewRvF56H4xBRE-ht/s400/SD+Family+097.jpg" alt="" id="BLOGGER_PHOTO_ID_5168860484809785570" border="0" /></a><br />I mentioned Cheeseboard briefly in my last post and decided that it deserves it's own. Cheeseboard is a Berkeley landmark and rightfully so. Their full history can be found on their website but suffice it to say that they've been making pizza for over 20 years now and in the business of bread and cheese 20 years before that although the pizza and the cheese/bread part of the store are two separate collectives now. They serve lunch and dinner five days a week (closed on Sundays and Mondays) and serve only one pizza a day. That one pizza is always vegetarian, always made with high quality cheese and other ingredients and always divine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVukEg3jlPE_QBeDX7yJlb2_R7UJLM7e5lfTSXT6JURsmW1DX7eFIqnBeUernqTf03HQasC5XXTxW9Ht6-ZjgJ86-m_AN9p-4160ski9sC6XW_SwmK9JpyEUMavsDuRa8I65IIm1sAwCf/s1600-h/SD+Family+093.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVukEg3jlPE_QBeDX7yJlb2_R7UJLM7e5lfTSXT6JURsmW1DX7eFIqnBeUernqTf03HQasC5XXTxW9Ht6-ZjgJ86-m_AN9p-4160ski9sC6XW_SwmK9JpyEUMavsDuRa8I65IIm1sAwCf/s400/SD+Family+093.jpg" alt="" id="BLOGGER_PHOTO_ID_5168860570709131506" border="0" /></a><br />Cheeseboard is hands down one of my favorite reasons for living in Berkeley. It's always a pleasure going to Northside and walking along Shattuck, past the epicurean garden and Chez Panisse, seeing the people and the sights like the dog who carries a baguette around and then standing in line listening to live jazz and anticipating the hot, fresh pizza that you know is going to be oh so good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ26CQuvF-sVploVw4vzxq15CGMId3mZOu1UkfgxhsLL8pEVomEhzvE9Dc1h2oCABCc1k6uZ-OUTuchzVA4hKUb00P7e-P5nSEP9K_EJriFuXsr_sn_kiwVuI9dE4j5j7bmKP_DWvWyZI/s1600-h/SD+Family+094.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ26CQuvF-sVploVw4vzxq15CGMId3mZOu1UkfgxhsLL8pEVomEhzvE9Dc1h2oCABCc1k6uZ-OUTuchzVA4hKUb00P7e-P5nSEP9K_EJriFuXsr_sn_kiwVuI9dE4j5j7bmKP_DWvWyZI/s400/SD+Family+094.jpg" alt="" id="BLOGGER_PHOTO_ID_5168860690968215810" border="0" /></a><br />Most of the time I enjoy the pizza in the store or immediately outside where they have tables and benches. From here I get to enjoy the music of the many jazz musicians who play there daily. When seating isn't available there the median divider in the middle of Shattuck is always popular. And on some special occasions, when the weather is nice enough and I have enough self control not to inhale my pizza and inflict cheese burns on the roof of my mouth, I will take my pizza and enjoy it from atop the Berkeley hills. The view is breathtaking on clear sunny days and it really makes you appreciate living in the Bay Area.<br /><br /><a href="http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html">The Cheeseboard Pizza Collective</a><br />1512 Shattuck Avenue<br />Berkeley, CA. 94709<br />510-549-3055Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-23097683963618999592008-02-19T11:44:00.000-08:002008-11-13T01:50:54.688-08:00Taqueria San JoseWhat's better than dining at a three star Michelin restaurant? Not a whole lot. But discoering a new favorite taco shop that'll satisfy your needs for 1/10 the price of the French Laundry isn't bad either.<br /><br />Last week I had plans to visit the <a href="http://www.eastbayrestaurantsupply.com/">East Bay Restaurant Supply</a> store to do some browsing and maybe pick up a few items with my roommate from freshmen year and long time buddy Tim. Before we went though there was an important matter that needed to be resolved. Where were we going to go for lunch? My stomach said it could go for pizza but <a href="http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html">Cheeseboard</a> was closed and <a href="http://www.zacharys.com/">Zachary's</a> was a bit heavy for my needs. Furthermore, I really felt like trying something new. I suggested <a href="http://www.baywolf.com/">Bay Wolf</a> or <a href="http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2007?vid=206611">Dopo</a> but Tim shrugged them off. "Naw man, I got a better idea. Let's go to Fruitvale baby!" Awwww yeah.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFIEhAP7gCJ24E9FTo3U_Prb3TjHBy7jwznh_vXY0CQct7NAUsTdvm-0SYikuZ41JWPsRO8Zv2_NCLE8rzTNOQNmU2vUFzn-bMlzesmzrnlWdu1tsuttODpITDU0Nraya6F6wqYnR8uko/s1600-h/Fettucine+Alfreda+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFIEhAP7gCJ24E9FTo3U_Prb3TjHBy7jwznh_vXY0CQct7NAUsTdvm-0SYikuZ41JWPsRO8Zv2_NCLE8rzTNOQNmU2vUFzn-bMlzesmzrnlWdu1tsuttODpITDU0Nraya6F6wqYnR8uko/s400/Fettucine+Alfreda+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5168853668696686754" border="0" /></a><br />I don't know why it took me so long to make my first trip out there, especially given the dismal Mexican food scene in the immediate Berkeley area. Anyway, I was very excited for my first Fruitvale taco. Tim promised that it would rival even those of SoCal. Standing in line I was confronted with a wonderful dilemma: I didn't know what to get because everything looked good.<br />I love it when this happens because quite often everything <span style="font-style: italic;">is </span>good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawdzPlHKuK4kA0T1fiNQMcu6rEPSi1QJgQa_VOJyZbQSkrhXhjvliIH-tY31qz4E1ZAG8fWIuQma1583fPQcZP7W07CihSNjP8PiESaTxRxsIgstM5iQmb1-WOU8RJxMaf0y4J49fxI_z/s1600-h/Fettucine+Alfreda+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawdzPlHKuK4kA0T1fiNQMcu6rEPSi1QJgQa_VOJyZbQSkrhXhjvliIH-tY31qz4E1ZAG8fWIuQma1583fPQcZP7W07CihSNjP8PiESaTxRxsIgstM5iQmb1-WOU8RJxMaf0y4J49fxI_z/s400/Fettucine+Alfreda+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5168853784660803762" border="0" /></a><br />I decided to get three tacos, one of al pastor, one of carne asada and a third with carnitas. I also ordered a strawberry agua fresca to wash it all down. We snacked on the complimentary chips and salsa as we waited. Free chips and salsa are key in my book for a good taqueria.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-zqwsXE3eH6J2AI1ER4zE64hQv9PEM_2TTXxs_YaXTlLY19v4N7C3rempu15A60sGfYyJD3wPd5XEeuC-DW3M8fEnlcsb4hEzlSs768P63SBNt3ARN16MBtBQWffeUKTLrB9SLPOkQ2P/s1600-h/Fettucine+Alfreda+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-zqwsXE3eH6J2AI1ER4zE64hQv9PEM_2TTXxs_YaXTlLY19v4N7C3rempu15A60sGfYyJD3wPd5XEeuC-DW3M8fEnlcsb4hEzlSs768P63SBNt3ARN16MBtBQWffeUKTLrB9SLPOkQ2P/s400/Fettucine+Alfreda+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5168853874855116994" border="0" /></a><br />The tacos arrived, dressed liberally with a red chili sauce and a sprinkling of cilantro and onion, along with limes and radishes on the side. I took my first bite and immediately experienced the fresh flavor explosion that for me characterizes good Mexican food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPjtOMs4E6yyMdmrupkYyO6MIl9FgfT15-5SejuMOYTF4FS8cyd-Qma7lj9rQEcwBY7_63CMLou9jSMWM5-l7nkFpvoaWKT7RDgI-P1ZsKKLP98r_ofz961PojS6S1kEYC98cieDuz_rk/s1600-h/Fettucine+Alfreda+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPjtOMs4E6yyMdmrupkYyO6MIl9FgfT15-5SejuMOYTF4FS8cyd-Qma7lj9rQEcwBY7_63CMLou9jSMWM5-l7nkFpvoaWKT7RDgI-P1ZsKKLP98r_ofz961PojS6S1kEYC98cieDuz_rk/s400/Fettucine+Alfreda+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5168854007999103186" border="0" /></a><br />All three of the tacos were absolutely delicious but I have to agree with Tim (pictured above as he devours his tacos) that the al pastor, or bbq pork taco, was the winner. I was thinking about my next visit to Taqueria San Jose even before we had left. I still haven't come to a conclusion as to what I will order though. The shrimp super burrito sounds really good but I'm tempted to try out their more adventurous tacos de cabeza or tacos de lengua. Normally I would be skeptical but with the quality of the three tacos I had and with the turnover rate at the restaurant I feel pretty safe ordering these out of the ordinary items. I'll be sure to let you know how it goes when I make it back as long as I don't get sidetracked by the many other taquerias in the area. That might not be a bad thing though. I've always considered hunting out the best taco shop in a given area to be a noble quest and applaud the <a href="http://tacohunt.blogspot.com/">foodies</a> who have such stamina and determination.<br /><br />Taqueria San Jose<br /> 3433 International Boulevard<br /> Oakland, CA 94601<br />510-533-5748<span id="bizPhone"><span fn_index="0" info="Call +15105335748;0;+15105335748;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="(510) 533-5748" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Call this phone number in United States of America with Skype: +15105335748" onclick="javascript:doRunCMD(event, 'call','+15105335748');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_m.gif);" class="skype_tb_innerText" id="__skype_highlight_id_innerText"></span><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><br /><br /></span></span></span></span>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-80912532762904660882008-02-14T18:08:00.000-08:002008-11-13T01:50:56.160-08:00Richmond, B.C. Act III<span style="font-family: georgia;font-size:100%;" >Dinner reservations for the evening were at Grand Honour Restaurant, an establishment that is supposedly renowned for excellence in the preparation of the more unique Chinese delicacies and abalone in specific. Don't worry, none of the dishes that night crossed the <a href="http://www.rasamalaysia.com/2008/02/recipe-chinese-jiaozi-leeks-and-pork.html">RM level 5 threshold</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU0wG4L7G6_TBoQDAVjF45p8bJnU6vx87Hgk6i2sqzOtJk651Mt2hGE8cWz3YgCv_hCzrxL_OQ04kSYvfmKH3pWJqu8yJv4XT765EwYG5z5to23NAC5vfMXdnrJK1qTMs9LLD1fjU4P5k/s1600-h/Canada+Day+Trip+1-6-08+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU0wG4L7G6_TBoQDAVjF45p8bJnU6vx87Hgk6i2sqzOtJk651Mt2hGE8cWz3YgCv_hCzrxL_OQ04kSYvfmKH3pWJqu8yJv4XT765EwYG5z5to23NAC5vfMXdnrJK1qTMs9LLD1fjU4P5k/s400/Canada+Day+Trip+1-6-08+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5168201963244093410" border="0" /></a><br /></span><div style="text-align: left; font-family: georgia;"><span style="font-size:100%;">Another house made XO sauce. This one had the addition of Smithfield ham and seemed to me to be served more as an appetizer than as a condiment. Then again it's possible that the XO could have been used as a condiment but it just wouldn't have enhanced any of the dishes we ordered that evening.<br /></span></div><span style="font-family: georgia;font-size:100%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_nPLgy9LZAU0t9GihR7M7T7wDCzZcw0QpMMxeXdPlMX2OnXNU6bHz4fOE2hUP0sVgOZUJKqKHQhwpAt4x6TH1bzUTfNQgL6wAt86g6-0gKf1Ih17APAUuuvqUUp4kk9GJI6NerQVathB/s1600-h/Canada+Day+Trip+1-6-08+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_nPLgy9LZAU0t9GihR7M7T7wDCzZcw0QpMMxeXdPlMX2OnXNU6bHz4fOE2hUP0sVgOZUJKqKHQhwpAt4x6TH1bzUTfNQgL6wAt86g6-0gKf1Ih17APAUuuvqUUp4kk9GJI6NerQVathB/s400/Canada+Day+Trip+1-6-08+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202049143439346" border="0" /></a><br />These were some type of pickled greens that were dressed with a bit of sesame oil and sesame seeds. Sorry for lack of identification but I can tell you they were definitely an app and not a condiment and they were tasty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVuKx-ss3QSwhG3rgiJYk6IhIkkMP99tdSWZ-dMWiQPFtWPZV87pBs1c67x7JPcS4nTEEzXPXWtMhZmzhf6uTk02jNp8NR-JIYywfBI-poectvQhbAD_hfQ6IM9ny2myES2ZQrmq7hXUl/s1600-h/Canada+Day+Trip+1-6-08+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVuKx-ss3QSwhG3rgiJYk6IhIkkMP99tdSWZ-dMWiQPFtWPZV87pBs1c67x7JPcS4nTEEzXPXWtMhZmzhf6uTk02jNp8NR-JIYywfBI-poectvQhbAD_hfQ6IM9ny2myES2ZQrmq7hXUl/s400/Canada+Day+Trip+1-6-08+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202143632719874" border="0" /></a><br />The last time I could remember having shark's fin soup was around the age on nine. I couldn't remember how it had tasted then so this was an adventure in rediscovery. Served in a thickened superior stock, the shark's fin was delicious. However, I will say that the majority of the flavor came from the stock itself. To me, the shark's fin was much more of a textural element. Some might question why it's so sought after if there isn't much flavor and my best explanation is that in Chinese cuisine there is a great emphasis placed upon texture, balance of flavors and lore behind food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnJ2YW5m2IotbPhdH5jbp4HuQXKqbra8-PfNy0_e9V-hl_1OCsMqBCU1JOmZbRW53blF9C7l6Ows_ggYePBh5EnMQfPTuL7sJyZC13XcCz749fujhFfTRCJZYoX79eligKsKwfcVyOS1G/s1600-h/Canada+Day+Trip+1-6-08+049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnJ2YW5m2IotbPhdH5jbp4HuQXKqbra8-PfNy0_e9V-hl_1OCsMqBCU1JOmZbRW53blF9C7l6Ows_ggYePBh5EnMQfPTuL7sJyZC13XcCz749fujhFfTRCJZYoX79eligKsKwfcVyOS1G/s400/Canada+Day+Trip+1-6-08+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202238122000402" border="0" /></a><br />Nearly all foods carry some significance and importance. I'm not sure the exact significance behind shark's fin but it is generally considered to be a dish served on special occasions such as banquets and weddings and is a symbol of wealth. Additionally I've heard it is considered to be an aphrodisiac. Whether or not that justifies the price tag as well as the controversial practice is tough to say.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy4TcTgiKIEsPiprFMSe8gs39GeBkSXnEHicUYmuTg3GhuIFHLA4PDjlmEBayrpTl7Pks8r7toBo1bompy_R805WMjtWlygym-1XwlA-QdKkM7vQaFSF1fD4LLoenHsQQsRVXzHS_n7lg/s1600-h/Canada+Day+Trip+1-6-08+052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy4TcTgiKIEsPiprFMSe8gs39GeBkSXnEHicUYmuTg3GhuIFHLA4PDjlmEBayrpTl7Pks8r7toBo1bompy_R805WMjtWlygym-1XwlA-QdKkM7vQaFSF1fD4LLoenHsQQsRVXzHS_n7lg/s400/Canada+Day+Trip+1-6-08+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202444280430642" border="0" /></a><br />The second course was the star of the show. A large abalone served in supreme stock with a hint of oyster sauce and accompanied by pea sprout leaves. The abalone had a texture like a firmer, meatier dried shitake mushroom. Flavor wise they were briny and delicious and somewhat similar to oysters although they really are something quite apart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49dJWUdKAO3hRiRZiyjyMTvEzbTHXSj5laTEPgn0M4hmDjT0hD7m-sppCPPSkYYf7TvcJVACJRW_F8PZ4q281QQCkVu3OprKHkhl_dSXQKBsugMQGBn_LQySxOVatIxpV0D-UvRNdd7l0/s1600-h/Canada+Day+Trip+1-6-08+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49dJWUdKAO3hRiRZiyjyMTvEzbTHXSj5laTEPgn0M4hmDjT0hD7m-sppCPPSkYYf7TvcJVACJRW_F8PZ4q281QQCkVu3OprKHkhl_dSXQKBsugMQGBn_LQySxOVatIxpV0D-UvRNdd7l0/s400/Canada+Day+Trip+1-6-08+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202749223108690" border="0" /></a><br />I'm usually not a big fan of sea cucumber but this one was done quite well. Sea cucumber can sometimes have an overwhelmingly strong sea flavor. Additionally the chewy/bouncy, resilient texture can be a bit off setting. This one managed to be not to much of either.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4ug4jfEadDh_cHz5PEb8b3LlxypKqYZP4L1XTYaoFI4NSXXNL-xSqnxTaFGTb_2ovafmn2ePQb4cksrxyg_3WQjoGIhyphenhyphenISXm9v5yyPXzl9n8SDXgzYIqMj0j6Cpmi2WublmjLq2DxhUx/s1600-h/Canada+Day+Trip+1-6-08+065.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4ug4jfEadDh_cHz5PEb8b3LlxypKqYZP4L1XTYaoFI4NSXXNL-xSqnxTaFGTb_2ovafmn2ePQb4cksrxyg_3WQjoGIhyphenhyphenISXm9v5yyPXzl9n8SDXgzYIqMj0j6Cpmi2WublmjLq2DxhUx/s400/Canada+Day+Trip+1-6-08+065.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202869482192994" border="0" /></a><br />Last on the exotic foods list was fish maw braised in superior stock and served with baby choy sum and shredded Smithfield ham. The flavor of the fish maw wasn't very strong and to be honest I can't really remember it now. I think overall I prefer it in fish maw soup rather than braised as it was here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaAoUH1UBwK4Ubq1uWNNatqww_AhDVHnY9_gJHvNvqKEs53wX4JhoTjLrU_t0JxiO_Wo8Jh7GKMoB6K9-BMEiShjzbkE4wUdkjzaDGFEVuqsDL0DsfhqlPv9wY2K4NG2CvFgEIsI49c-c/s1600-h/Canada+Day+Trip+1-6-08+056.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaAoUH1UBwK4Ubq1uWNNatqww_AhDVHnY9_gJHvNvqKEs53wX4JhoTjLrU_t0JxiO_Wo8Jh7GKMoB6K9-BMEiShjzbkE4wUdkjzaDGFEVuqsDL0DsfhqlPv9wY2K4NG2CvFgEIsI49c-c/s400/Canada+Day+Trip+1-6-08+056.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202598899253314" border="0" /></a><br />Much less out of the ordinary but by no means less satisfying was the steamed rock cod. For me this dish is the epitome of a childhood comfort food. Steamed and topped with green onions, ginger and some shitake mushrooms that have been flashed with hot oil and then served with a seasoned soy sauce. A very easy dish to make at home that never fails to please. I could eat this every day and be satisfied.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mz6rJOYZ9MnVybjL-FIXwxqW84sEsijdq1wFjDN3nZerSGf-L8KurpOmXoklcvMSndWMYsORJ_UMucZeNj_fNDnSmrWdxskXVgQZrStrsfJQsiyzdZDmtqEerUsY-LU4i-uTdThntdwO/s1600-h/Canada+Day+Trip+1-6-08+063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mz6rJOYZ9MnVybjL-FIXwxqW84sEsijdq1wFjDN3nZerSGf-L8KurpOmXoklcvMSndWMYsORJ_UMucZeNj_fNDnSmrWdxskXVgQZrStrsfJQsiyzdZDmtqEerUsY-LU4i-uTdThntdwO/s400/Canada+Day+Trip+1-6-08+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5168202955381538930" border="0" /></a><br />I'm not sure of the exact style of this chicken as there are multiple preparations that yield similar results. Usually the chicken is boiled twice over the course of an hour, allowed to rest and dry and then seasoned. This one was served with dried ginger oil on the side and was quite tasty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmF53mvt5398Yt5h2IwnstL40IX7hNY09z3FxGbR112tpmTI376ifA9EUvWraupw7kdVBNes1XASt_ccq65ZuZ0psiSJ6gZ__5DQgZquirKykNpAjs7a0vxwXc5krfUfCqy5IULIGrU6/s1600-h/Canada+Day+Trip+1-6-08+061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHmF53mvt5398Yt5h2IwnstL40IX7hNY09z3FxGbR112tpmTI376ifA9EUvWraupw7kdVBNes1XASt_ccq65ZuZ0psiSJ6gZ__5DQgZquirKykNpAjs7a0vxwXc5krfUfCqy5IULIGrU6/s400/Canada+Day+Trip+1-6-08+061.jpg" alt="" id="BLOGGER_PHOTO_ID_5168203045575852162" border="0" /></a><br />You can never go wrong with extra vegetables, especially if they were like these. Chinese mustard greens were simmered in superior stock and served with shredded Smithfield ham. It's like an Asian take on a southern classic. Pork and greens are always a winner in my book.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDZka5RsFXLXIeemTykOWTelt7t0kQb2nfZxTaBb3X_1QPQnXfT8HWXCg_toMaTvCfWRJM2MF33qiiZ3vaWqaM7PYUuaj02XmLjJL73LscBGecDQp2-EQSFm0ZpRR-xc4L3wpnBxzSHER/s1600-h/Canada+Day+Trip+1-6-08+067.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDZka5RsFXLXIeemTykOWTelt7t0kQb2nfZxTaBb3X_1QPQnXfT8HWXCg_toMaTvCfWRJM2MF33qiiZ3vaWqaM7PYUuaj02XmLjJL73LscBGecDQp2-EQSFm0ZpRR-xc4L3wpnBxzSHER/s400/Canada+Day+Trip+1-6-08+067.jpg" alt="" id="BLOGGER_PHOTO_ID_5168203187309772946" border="0" /></a><br />Dessert was a simple bowl of sweetened pumpkin soup. For me it didn't really stand out as something special but I think I generally feel that way about Chinese desserts. More often than not I would rather have another entree or appetizer in place of dessert.<br /><br />Overall it was a great meal. My favorites of the evening were the abalone, the rock cod and the chicken. Maybe it's just me but I guess I'm not that crazy about the more wild side of Chinese cuisine. I would be much happier eating 10 orders of roast pork over rice than the one bowl of shark's fin soup at the same price. But if exotic is your thing then it's a good bet that Grand Honour Restaurant is your place.<br /><br /></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" >Grand Honour Restaurant Ltd.</span><span style="font-family: georgia;font-size:100%;" ><br /></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" ><span class="street-address">110-5701 Granville Street</span></span><span style="font-family: georgia;font-size:100%;" > </span><span style="font-family: georgia;font-size:100%;" ><span class="locality"><br />Vancouver</span>, <span class="region">BC</span> <span class="postal-code">V6M 4J7</span>, <span class="country-name">Canada<br />604-263-3983<br /></span></span>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-82397611541826252002008-02-07T18:19:00.000-08:002008-11-13T01:50:56.975-08:00Richmond, B.C. Act IIGong hay fat choy! Happy Chinese new year everyone! I hope it will be a healthy, happy and prosperous one for you all.<br /><br />If you remember from my last post, I had finished eating a dim sum brunch and was off to the malls to burn off some calories before lunch. I didn't do a particularly good job of accomplishing that goal. After walking through an Asian supermarket (the quality and variety of ingredients available up there is astounding), a Chinese herbal medicine shop and a two looney store, I found myself in the middle of the malls food court. My God, it had been less than two hours! I really have no self control when it comes to food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0flXlq3BtBJ07LBDGP6D5obM5Hvt-DeM3UDdp7lqt03GIChcvRxo6UYQksmtrp_PgaUF0AsmJ0st05kY5boxrodVtFkYHgEYUUvztlTJWnefaxA-gRrQHZSWEqYaPXIvnw9m72kh2shej/s1600-h/Canada+Day+Trip+1-6-08+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0flXlq3BtBJ07LBDGP6D5obM5Hvt-DeM3UDdp7lqt03GIChcvRxo6UYQksmtrp_PgaUF0AsmJ0st05kY5boxrodVtFkYHgEYUUvztlTJWnefaxA-gRrQHZSWEqYaPXIvnw9m72kh2shej/s400/Canada+Day+Trip+1-6-08+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5164430571931363858" border="0" /></a><br />Dragon fruit (above) and rose apples (below). I've never tried either and don't recall having seen them in markets in the US. I will definitely be on the lookout next time. I believe I should be able to find the dragon fruit as it's actually grown in South America and is a type of cactus fruit. Don't know about the rose apples though.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo0ZC7cMQ_spd9D1M1dijfJ5KJkQ1TZxMVeYniiTkClnRVdKadAbKa4gis8rpzuEWRhUDzFlQdFVpzWCDuMuZkb968pbyx5Jet0mPnP_ptEMm27ZF7Hu446GqN5QBNfS1ls4OQv6XW-yu/s1600-h/Canada+Day+Trip+1-6-08+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo0ZC7cMQ_spd9D1M1dijfJ5KJkQ1TZxMVeYniiTkClnRVdKadAbKa4gis8rpzuEWRhUDzFlQdFVpzWCDuMuZkb968pbyx5Jet0mPnP_ptEMm27ZF7Hu446GqN5QBNfS1ls4OQv6XW-yu/s400/Canada+Day+Trip+1-6-08+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5164430657830709794" border="0" /></a><br />Once I was there in the midst of all the food stalls and their wonderful aromas there was no way I could leave without getting a quick bite and I knew just the place. If there's one thing that I look forward to on each Canada trip, aside from the maple syrup, it's the <span style="font-style: italic;">xiao lung bao</span>. Literally these delicacies translate to "little dragon buns". Man do I love me some dragon meat. For about 5 looneys you get 6 of these delicious soup dumplings at Shanghai Shanghai restaurant in Aberdeen mall.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijefavL6qxrz9zCdhvEChMAmqrkAQ9SU-fhZopQ-U0xAgBHK1Ozq9L91dbmJ1Upz_OoS1VBFq5Q1QmxZlXtRbG12Gl1VcMlYPmrSwvATXkX7BM2D4UrWxWKJRjDnIHVZi2_wC6j-6NQ_Vc/s1600-h/Canada+Day+Trip+1-6-08+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijefavL6qxrz9zCdhvEChMAmqrkAQ9SU-fhZopQ-U0xAgBHK1Ozq9L91dbmJ1Upz_OoS1VBFq5Q1QmxZlXtRbG12Gl1VcMlYPmrSwvATXkX7BM2D4UrWxWKJRjDnIHVZi2_wC6j-6NQ_Vc/s400/Canada+Day+Trip+1-6-08+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5164431022902929970" border="0" /></a><br />Filled with pork and a super-tasty, rich, porky broth, these dumplings are steamed dynamite that I could go on eating all day, and I have. According to my parents, on one visit to a restaurant in Vancouver that was famous for their soup dumplings I managed to polish off 4+ steamers of 10 dragon buns. I was 7 at the time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR1pDW2uB23teD1R8Cn9LrBPEhh4JY9l6xOp9Jhqfot0Q04ba8-8ZAWn9yPuduO8eP4qPSgmw7xnWd2UBEyFaWcpMYE_VOlggr-JUlnnDAl8VjXH3niEU5eJ_Oa44Q4ZrSIM2z3pH2J_Q/s1600-h/Canada+Day+Trip+1-6-08+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR1pDW2uB23teD1R8Cn9LrBPEhh4JY9l6xOp9Jhqfot0Q04ba8-8ZAWn9yPuduO8eP4qPSgmw7xnWd2UBEyFaWcpMYE_VOlggr-JUlnnDAl8VjXH3niEU5eJ_Oa44Q4ZrSIM2z3pH2J_Q/s400/Canada+Day+Trip+1-6-08+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5164431108802275906" border="0" /></a><br />I washed the six dumplings above down with a glass of fresh blended strawberry mango juice. That's something I feel we here in the states are lacking as well. Aside from Jamba Juice, where most of the fruit is frozen, we don't have juice shops. I think someone needs to start opening a good chain of fresh squeezed and blended juice stores. I have a strong intuition that they would thrive in the Berkeley area and elsewhere as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcxPZdS8BWc3eiWRmFlDjosR99i6U-T5t_ka9RX5MJ0MAtKWpOgBSN5yIWb7SFFTdsSYOVHF7raasFyZTW8BiIDtsVp0fJJ5h9OWm54XrrdS6S7ldoewnbGoE80lPA79XWOAlElnrdCpK/s1600-h/n1210825_32670635_4010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcxPZdS8BWc3eiWRmFlDjosR99i6U-T5t_ka9RX5MJ0MAtKWpOgBSN5yIWb7SFFTdsSYOVHF7raasFyZTW8BiIDtsVp0fJJ5h9OWm54XrrdS6S7ldoewnbGoE80lPA79XWOAlElnrdCpK/s400/n1210825_32670635_4010.jpg" alt="" id="BLOGGER_PHOTO_ID_5164527840055716434" border="0" /></a><br />Since we are on the topic I thought I would include some other picks for chowing down on soup dumplings. The ones above hail from Northern Dynasty, another restaurant in Richmond, B.C. These ones might be a slight bit better than the ones of Shanghai Shanghai but they also cost a wee bit extra. Honestly, it's a real close call. I haven't had the opportunity to eat them back to back since I'm usually too stuffed from one place's dumplings or the others. Perhaps if I can manage some restraint next time I can provide further analysis. As for now, if you want a sit down meal with a solid Northern Chinese menu go for Northern Dynasty. For a bite on the go try out Shanghai Shanghai.<br /><br />Though I don't have pictures for them, the <span style="font-style: italic;">xiao lung bao</span> at Top Shanhai restaurant were quite good as well. I prefer Northern Dynasty as a sit down restaurant to Top Shanghai but there's no denying that they both boast delicious <span style="font-style: italic;">bao</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQh7-N8i1AGsqKoGsDs8d761p9xx-AdEaOD8l-zULJJLGgfRx_RkAHbcBSbgobRVVNqwT-_K5xfvBehFj7KK_5kCvPPTI3ZQFf4ARokq06TWSkaBLU9yOLMSytY2GMFuY1uJoAsYIP-fo/s1600-h/all+060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQh7-N8i1AGsqKoGsDs8d761p9xx-AdEaOD8l-zULJJLGgfRx_RkAHbcBSbgobRVVNqwT-_K5xfvBehFj7KK_5kCvPPTI3ZQFf4ARokq06TWSkaBLU9yOLMSytY2GMFuY1uJoAsYIP-fo/s400/all+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5164529944589691490" border="0" /></a><br />Finally the buns above were from a popular spot in New York called Joe's Shanghai. Overall I was disappointed. After seeing this <a href="http://eatdrinknbmerry.blogspot.com/2007_02_01_archive.html">post </a>I had been really excited to try them out on my brief trip to NYC before Europe last summer. While they were good, I thought they simply paled in comparison to the ones of Richmond. The wrappers weren't as thin and the broth not as rich. The consistency of the pork filling also differed, with Joe's being a bit coarser ground. Don't get me wrong, they were good. I just didn't think they were of the same standard as Shanghai Shanghai or Northern Dynasty. I guess I should also mention that from the looks of EDBM's post I don't think I dined at the same Joe's location. I'm not sure whether they are owned by the some proprietor or whether it's the Chinese version of <a href="http://en.wikipedia.org/wiki/Ray%27s_Pizza">Ray's pizza</a>. I'll have to wait till the next time I'm in NYC to find out I suppose.<br /><br />Again, happy Chinese new year to all and join me again soon for the final installment of the Richmond B.C. series!<br /><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><span fn_index="6" info="Call +16043031192;6;+16043031192;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="604-303-1192" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Call this phone number in Canada with Skype: +16043031192" onclick="javascript:doRunCMD(event, 'call','+16043031192');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"></span></span></span></span><br /><span class="subtileorg">Shanghai Shanghai</span><br /> <span class="textorg2">Unit 3010</span><span class="textgry"><span fn_index="0" info="Call +16042791239;0;+16042791239;0;" onmouseup="SetCallButtonPressed(this, 0,0)" onmousedown="SetCallButtonPressed(this, 1,0)" onmouseover="SetCallButton(this, 1,0);skype_active=CheckCallButton(this);" onmouseout="SetCallButton(this, 0,0);HideSkypeMenu();" context="604.279.1239" rtl="false" class="skype_tb_injection" id="__skype_highlight_id"><span title="Call this phone number in Canada with Skype: +16042791239" onclick="javascript:doRunCMD(event, 'call','+16042791239');event.preventBubble();return false;" onmouseout="SetCallButtonPart(this, 0)" onmouseover="SetCallButtonPart(this, 1)" class="skype_tb_injection_right" id="__skype_highlight_id_right"><span style="background-image: url(chrome://skype_ff_toolbar_win/content/cb_normal_r.gif);" class="skype_tb_injection_left_img" id="__skype_highlight_id_right_adge"><br /></span></span></span></span><span class="subtileorg">Inside Aberdeen Centre</span><br /><span class="textorg2">4151 Hazelbridge Way, Richmond, BC, Canada</span><br /><span class="textgry">(SW Corner of Hazelbridge Way & Cambie Rd.)<br /></span><span class="textorg2">604-279-1239</span><br /><br />Northern Dynasty Restaurant<br />1180-8391 Alexandra Road,<br />Richmond, B.C.<br />604-303-1192<br /><br /><span style="font-size:100%;">Top Shanghai<br /></span><span style="font-size:-1;"><span style="font-size:100%;">120-8100 Ackroyd Road<br />Richmond, BC V6X 3K2, Canada<br />(604) 278-8798<br /><a href="http://www.joeshanghairestaurants.com/"><br />Joe's Shanghai</a><span style="font-weight: bold;"><br /></span></span></span><span style="font-size:100%;"><strong></strong></span><span style="font-size:100%;">9 Pell Street<br /> New York, New York 10013<br />212-233-8888<br /></span><span style="font-size:-1;"><span style="font-size:100%;"><br />PS - Anyone have any good recommendations for <span style="font-style: italic;">xiao lung bao</span> in the bay area?<br /></span><br /></span>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com2tag:blogger.com,1999:blog-7444829820780176674.post-47988733787083539032008-02-02T14:11:00.000-08:002008-11-13T01:50:58.838-08:00Richmond, B.C. Act ILiving in the state of Washington for half of my life meant that Canada was always just next door. Growing up, my family never missed an opportunity to take advantage of all the delicious Chinese food to be found up north, not to mention the favorable exchange rate. Today the food is just as good as always, maybe even better, although the same can't be said about the dollar to looney ratio. But it's this fact, along with my current residence being Berkeley instead of Seattle, that makes a trip to British Columbia all the more special and savory.<br /><br />When my family and I used to go to BC we would go to the Chinatown in Vancouver. Now most of the hot-spots have moved one town south to Richmond where a younger and more affluent Chinese diaspora resides. The town boasts an uncanny number of restaurants/capita. Frankly I'm baffled as to how the population can support them all. But then again, eating is a huge part of Asian culture. In Chinese for example, a common greeting is to ask "Have you eaten yet?" rather than "How are you?" Most likely, whether you answer yes or no to the question, the next place you'll find yourself is gathered around a table.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJL8jrH_jlq-fMlupaKDz6lofueYEY0TmskAqQi9ZM_Ko70Ie6srkdISR7UM-bV-eTvh2mMv2h5UZZGgWFdNptvxwCw-j7LwRN0Vkhurav7R0ReXg1FXzdPTChgYY0leYiRgPaZUICeGx/s1600-h/Canada+Day+Trip+1-6-08+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJL8jrH_jlq-fMlupaKDz6lofueYEY0TmskAqQi9ZM_Ko70Ie6srkdISR7UM-bV-eTvh2mMv2h5UZZGgWFdNptvxwCw-j7LwRN0Vkhurav7R0ReXg1FXzdPTChgYY0leYiRgPaZUICeGx/s400/Canada+Day+Trip+1-6-08+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5162526557094471954" border="0" /></a><br />The table I found myself sitting at was at Kirin Seafood Restaurant. It's been around for over 20 years now and has gathered a bunch of awards over time. What I love most is their dim sum. Unlike Chinese restaurants in the states that seem to be frozen in time, serving the same mediocre dishes without refinement or innovation, Kirin stays on the cutting edge. They rotate their menu monthly, featuring new ingredients, dishes and techniques. It makes for an exciting dining experience where each little steamer brings a new surprise and delight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglLZ1JNddeHSVT9onpkBKz-ZQ2Q-FPILw-S-njeivHGOJcci6aYQnbt0oISKlQyamPyBS74CvglZDnEWpD9bEU34Zq0urS7gjoSbalWBEZ8gzg43iHFew_EgFEkO1CSROMBBGhEZ3gwa9/s1600-h/Canada+Day+Trip+1-6-08+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglLZ1JNddeHSVT9onpkBKz-ZQ2Q-FPILw-S-njeivHGOJcci6aYQnbt0oISKlQyamPyBS74CvglZDnEWpD9bEU34Zq0urS7gjoSbalWBEZ8gzg43iHFew_EgFEkO1CSROMBBGhEZ3gwa9/s400/Canada+Day+Trip+1-6-08+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5162529593636350242" border="0" /></a><br />XO sauce is an increasingly popular condiment in Chinese restaurants. It's a blend of dried scallops, dried shrimps, chilies, garlic and shallots, all fried together to create a super tasty sauce.<br />While many restaurants buy their XO, Kirin makes theirs in house and it is much better than anything coming out of a jar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw_ERuZfcOw0rjYQT_E9OlvCfHl564mXi1nJsYuJvr0WUgWD-m9FJJAf4AkSMlcLicVJeBB7cSMeyj-_cEnaJivxhhghvMy-ZxVfSvvPiAKm2Di7Q62ytcrQn6WRw1I-gAHxpXANQMFdP/s1600-h/Canada+Day+Trip+1-6-08+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTw_ERuZfcOw0rjYQT_E9OlvCfHl564mXi1nJsYuJvr0WUgWD-m9FJJAf4AkSMlcLicVJeBB7cSMeyj-_cEnaJivxhhghvMy-ZxVfSvvPiAKm2Di7Q62ytcrQn6WRw1I-gAHxpXANQMFdP/s400/Canada+Day+Trip+1-6-08+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5162529915758897474" border="0" /></a><br />Chicken feet served with red vinegar. If you have never tried them they are worth a shot. There's no need to be squeamish. They taste like chicken but the texture is like cartilage.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi5bH8S6Do77SbgTNh6dvm0ZIwerjGAyj1lYE0lUXx7M19Vuvk9_lePXSlg4WZvQJahc-7SOBCXGfcwOuErnuzWeusRKrfHA-9Xpnt_jrHiVU4VbFFpX50WAC8EgbpYt2wnAx3qIa8XgP/s1600-h/Canada+Day+Trip+1-6-08+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXi5bH8S6Do77SbgTNh6dvm0ZIwerjGAyj1lYE0lUXx7M19Vuvk9_lePXSlg4WZvQJahc-7SOBCXGfcwOuErnuzWeusRKrfHA-9Xpnt_jrHiVU4VbFFpX50WAC8EgbpYt2wnAx3qIa8XgP/s400/Canada+Day+Trip+1-6-08+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530074672687442" border="0" /></a><br />Super crispy, succulent pork paired with roasted duck.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw_hyhur-OGs7cGBwkzM7ozLkz-ux-Wiq4-zww3fuB5FsVy3DoBW86Iali58G-GUhl5TGnrjCLnSSxxcWdVUX8c2N2PUZHG2SmDbGZKNLPMBMZd_OwTLbzkDmC1hFDatZRWZX6SGKXO4F/s1600-h/Canada+Day+Trip+1-6-08+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnw_hyhur-OGs7cGBwkzM7ozLkz-ux-Wiq4-zww3fuB5FsVy3DoBW86Iali58G-GUhl5TGnrjCLnSSxxcWdVUX8c2N2PUZHG2SmDbGZKNLPMBMZd_OwTLbzkDmC1hFDatZRWZX6SGKXO4F/s400/Canada+Day+Trip+1-6-08+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530199226739042" border="0" /></a><br />This was my favorite of the meal. Called <span style="font-style: italic;">Gum Sah Doufu</span>, the name translates literally to "Golden Sand Tofu". What the elusive dusting of golden sand was we couldn't tell. When we asked the waiter he said it was simply fried garlic. A very diplomatic answer that served to guard the secrets of the kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttbN7y3Yi6JqrH8W76PQikQwpXaB5XR53JXAzEfKlZhM6QLBj-u3kjp5o3rWnfWFmF-m3jnVE_FS3r-IjqyvjA55aHrEgEBP1YQYxJ7VpwNm7ZGlbITjV8MjMNum8f5Segsgqz3iQ4jG_/s1600-h/Canada+Day+Trip+1-6-08+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttbN7y3Yi6JqrH8W76PQikQwpXaB5XR53JXAzEfKlZhM6QLBj-u3kjp5o3rWnfWFmF-m3jnVE_FS3r-IjqyvjA55aHrEgEBP1YQYxJ7VpwNm7ZGlbITjV8MjMNum8f5Segsgqz3iQ4jG_/s400/Canada+Day+Trip+1-6-08+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530525644253570" border="0" /></a><br />Chinese donut wrapped in a sheet of rice paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9_HbezqQY9iLVXlB7n2FyoU6YzCmqhCXxMBzd04PmYVpQcPQda0G2-44r6yIvjf7SK6oF_v7WCWQVrP6PmcRxgVURJIg5ZNqN293a7mDZYRVsB4sw3IO3J-s17UbHzlhkVCGMB5sGm7Z/s1600-h/Canada+Day+Trip+1-6-08+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9_HbezqQY9iLVXlB7n2FyoU6YzCmqhCXxMBzd04PmYVpQcPQda0G2-44r6yIvjf7SK6oF_v7WCWQVrP6PmcRxgVURJIg5ZNqN293a7mDZYRVsB4sw3IO3J-s17UbHzlhkVCGMB5sGm7Z/s400/Canada+Day+Trip+1-6-08+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5162531650925685250" border="0" /></a><br />Tangerine peel flavored meat balls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyHxOXMJZgwL38DoT6HrQhxU5SXgr5v30LB74sO78WoUH2z8QnK4g7N8NuQ0RA2M1P-vOi4pLgrwm30XaZRhC-Ve_pft_ZJBD9TgjSwxDOVjpmd_aq0Xp2YHQfBKEC5eV8KKn0YGLKizX/s1600-h/Canada+Day+Trip+1-6-08+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyHxOXMJZgwL38DoT6HrQhxU5SXgr5v30LB74sO78WoUH2z8QnK4g7N8NuQ0RA2M1P-vOi4pLgrwm30XaZRhC-Ve_pft_ZJBD9TgjSwxDOVjpmd_aq0Xp2YHQfBKEC5eV8KKn0YGLKizX/s400/Canada+Day+Trip+1-6-08+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5162531191364184530" border="0" /></a><br />Steamed spareribs with tangerine sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hSbZdfxMfv8D3pa7ez4EnU2EJ7rKD6yMKMn_AqTGvARQyp3SolG6HJC0Ynt2bezzJh4LXwspiM6IgzLnIVKjO0v6YCILUSxkraWffLP6ElsvDij2xWL8cHtTprK2V_oEKz4eObB8C4YH/s1600-h/Canada+Day+Trip+1-6-08+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hSbZdfxMfv8D3pa7ez4EnU2EJ7rKD6yMKMn_AqTGvARQyp3SolG6HJC0Ynt2bezzJh4LXwspiM6IgzLnIVKjO0v6YCILUSxkraWffLP6ElsvDij2xWL8cHtTprK2V_oEKz4eObB8C4YH/s400/Canada+Day+Trip+1-6-08+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5162531406112549346" border="0" /></a><br />Scallop dumplings with peas, carrots and corn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikozCitH2r3qgqJjdw_9EAiXCiJx170pjw73Fnt58Tbqi4-18mQinu7nR5KB8i6IIafuC2iJ_evZ7EiF256qFcWDENqM2WucJ0udu1DZoDI_o3Ss-CSg87zxMvH6ibEC9cH5m3uTm0bKdy/s1600-h/Canada+Day+Trip+1-6-08+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikozCitH2r3qgqJjdw_9EAiXCiJx170pjw73Fnt58Tbqi4-18mQinu7nR5KB8i6IIafuC2iJ_evZ7EiF256qFcWDENqM2WucJ0udu1DZoDI_o3Ss-CSg87zxMvH6ibEC9cH5m3uTm0bKdy/s400/Canada+Day+Trip+1-6-08+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530340960659826" border="0" /></a><br />Jade dumplings with spinach and shitake mushroom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01reUCcrXr2t1Grkz7jpDsf_zL4CZOA5w7PVxnHsX9j_1xgKEDBFA0gW16PSS-D_MzNuRlNYAW9asJLXu-gPf8hSPVdKmAkt54RM5CwatLdny2lFCV1btlQlaA3pYsOom7ncYZ_0ysngr/s1600-h/Canada+Day+Trip+1-6-08+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01reUCcrXr2t1Grkz7jpDsf_zL4CZOA5w7PVxnHsX9j_1xgKEDBFA0gW16PSS-D_MzNuRlNYAW9asJLXu-gPf8hSPVdKmAkt54RM5CwatLdny2lFCV1btlQlaA3pYsOom7ncYZ_0ysngr/s400/Canada+Day+Trip+1-6-08+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530766162422178" border="0" /></a><br />Classic shrimp dumplings which I believe were enriched with a touch of pork fat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-2d02vtxawJeqmA-wqnW2Q3Jmq732MumbyjK06vCNkG7537qdzdWdalk9xGrMjpHpdgSUVUayxgzu4TYmTpJugTOtzfUtqNdVMksqbzRCSoZ_QPb1oWEkqyrNSbutAYc1-QQ2_GBDHAe/s1600-h/Canada+Day+Trip+1-6-08+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-2d02vtxawJeqmA-wqnW2Q3Jmq732MumbyjK06vCNkG7537qdzdWdalk9xGrMjpHpdgSUVUayxgzu4TYmTpJugTOtzfUtqNdVMksqbzRCSoZ_QPb1oWEkqyrNSbutAYc1-QQ2_GBDHAe/s400/Canada+Day+Trip+1-6-08+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530641608370578" border="0" /></a><br />Shrimp and pea sprout leaf dumplings. These were my second favorite of the meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkMLjnuGzxMqJkPZE8GXokiL8CnpdANT6SEAUJjKE_aI0uIKFbmtFwpAl9xIr438xtFVRSzrj1amTFvEq732xctngwNBQEoL1cPw8DdUWmR6ruoL-HdQIlZEwGdWxv58ZOWym0_Q6Vtwc/s1600-h/Canada+Day+Trip+1-6-08+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkMLjnuGzxMqJkPZE8GXokiL8CnpdANT6SEAUJjKE_aI0uIKFbmtFwpAl9xIr438xtFVRSzrj1amTFvEq732xctngwNBQEoL1cPw8DdUWmR6ruoL-HdQIlZEwGdWxv58ZOWym0_Q6Vtwc/s400/Canada+Day+Trip+1-6-08+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5162530890716473778" border="0" /></a><br />Fried shrimp and Chinese chive spring rolls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX02TSPMNzwq-7XeRsNJONlcIY-Lys-flkwR6ceGy3khPZG-HkoBxE6Zj_U2OsQcVqT5hULTrNAsA5C2JHn5Pb4K6jCl6s-d6DH_PKS9B-5rljVHNJU52NunyJ3eWC5yRv4fwDDa4Gc_3F/s1600-h/Canada+Day+Trip+1-6-08+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX02TSPMNzwq-7XeRsNJONlcIY-Lys-flkwR6ceGy3khPZG-HkoBxE6Zj_U2OsQcVqT5hULTrNAsA5C2JHn5Pb4K6jCl6s-d6DH_PKS9B-5rljVHNJU52NunyJ3eWC5yRv4fwDDa4Gc_3F/s400/Canada+Day+Trip+1-6-08+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5162531028155427266" border="0" /></a><br />Gigantic shark fin soup dumpling served with bamboo pith. Very tasty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWG9Zqam9dEMwcuT6HfYMK11tuvailkmDZf1yFzIHVy1zQJg_mct2XVkUf88aL31jkAAaEnWgrmudX_Cs18mSEbkuDc14o5ti27W2omE93OaUYG5irUCV9hJHf6N1JR4LE8kpFkVolKked/s1600-h/Canada+Day+Trip+1-6-08+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWG9Zqam9dEMwcuT6HfYMK11tuvailkmDZf1yFzIHVy1zQJg_mct2XVkUf88aL31jkAAaEnWgrmudX_Cs18mSEbkuDc14o5ti27W2omE93OaUYG5irUCV9hJHf6N1JR4LE8kpFkVolKked/s400/Canada+Day+Trip+1-6-08+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5162531560731372018" border="0" /></a><br />The best egg custard tart I have ever had hands down. The crust was super flaky like filo dough and the custard was rich and eggy without being too sweet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYsd0P07TJk3Ils9bWpnNaewj1F9em5OG_LggtiVkxzqNhcQBA0yPKk6V3wIlHxSg9ikp245JQIxziaP7eensKFVycn_4MJVEn28Lfi550oKDBS_mfGCiIRpTI_aSDLarg9znEtlpONeo/s1600-h/Canada+Day+Trip+1-6-08+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYsd0P07TJk3Ils9bWpnNaewj1F9em5OG_LggtiVkxzqNhcQBA0yPKk6V3wIlHxSg9ikp245JQIxziaP7eensKFVycn_4MJVEn28Lfi550oKDBS_mfGCiIRpTI_aSDLarg9znEtlpONeo/s400/Canada+Day+Trip+1-6-08+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5162529739665238322" border="0" /></a><br />Mango coconut tapioca custard with a pastry crust. I'm not big on coconut but it would have been awesome if it were just mango.<br /><br />This was definitely a solid start for the day. But in order to gear up for the next meal I needed some exercise. So I was off to peruse the shops in the many malls of Richmond. It was there that the next eating adventure ensued. To be continued in Act II.<br /><br />PS - Where are your favorite dim sum restaurants?<br /><br /><a href="http://www.kirinrestaurant.com/english/richmond/">Kirin Seafood Restaurant </a><br /><span style="">200-7900 Westminster Highway<br />Richmond, BC, Canada<br />(604) 303-8833</span>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com0tag:blogger.com,1999:blog-7444829820780176674.post-50739586653460489072008-01-27T23:35:00.000-08:002008-11-13T01:50:58.990-08:00O ChameOver the years I have come full circle about my feelings on Berkeley. I must admit that I wasn't particularly pleased with the city during my first two years. However, in these past two years I've grown to truly appreciate Berkeley and all that it has to offer. My latest reason to be thankful for living in this eclectic and eccentric corner of the world was my recent visit to O Chame.<br /><br />I had talked about going to this 4th street restaurant for over a year. I had read the excellent reviews and seen its place on Michael Bauer's <a href="http://www.sfgate.com/food/top100/">Top 100 Bay Area Restaurants</a>. Yet it took fate in the form of a class paper to finally get me there. Chef and owner David Vardy was kind enough to allow me an interview on himself and the history of O Chame. I found it incredibly insightful and intriguing. For instance, did you know that he uses a mixed form of Chinese and Japanese martial arts for all the knife work in his kitchen? Alright, I may extrapolating a bit there but the man is an accomplished martial artist, having trained for extensive periods in both Taiwan and Japan. How cool is that?<br /><br />After hearing his story I simply had to try his food. So the next Friday my girlfriend and I set out on our quest. And what a journey it was.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF7nU6YhZNyL9VcmurbQrEpBtPsfnASPYyt_aMxKB6JUHW9mKToXw65oO7XmqOlXBV2d8V7NBbrZ-Mg8ekMLH0hmyQpOchJdLRgY-YeudojM9O8LvxDvSqzwK9D_2p3fNjOAL8fQdRv_2/s1600-h/O'Chame+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF7nU6YhZNyL9VcmurbQrEpBtPsfnASPYyt_aMxKB6JUHW9mKToXw65oO7XmqOlXBV2d8V7NBbrZ-Mg8ekMLH0hmyQpOchJdLRgY-YeudojM9O8LvxDvSqzwK9D_2p3fNjOAL8fQdRv_2/s400/O'Chame+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5160434843596810418" border="0" /></a><br />The grilled eel was firm and fatty, contrasted well by the slightly bitter endive which, if I remember correctly, was splashed with a "citrusy" vinaigrette.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV58tKn0KTgtUZF8oKZPYUCYG_Q0xpIRuimFvjDccg-kn-IuEbyHWgyrM0SBMXWJ6E2BuZR4i92LPfEVfijiPLObVMEcaXuPk1i3cOoVp0w64FupZ_Yvt5-9m4FcPzqxmHkOzM2QxIf1_k/s1600-h/O'Chame+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV58tKn0KTgtUZF8oKZPYUCYG_Q0xpIRuimFvjDccg-kn-IuEbyHWgyrM0SBMXWJ6E2BuZR4i92LPfEVfijiPLObVMEcaXuPk1i3cOoVp0w64FupZ_Yvt5-9m4FcPzqxmHkOzM2QxIf1_k/s400/O'Chame+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5160434925201189058" border="0" /></a><br />Luxurious slices of slightly seared tuna were accented with a creamy-spicy horseradish sauce and laid upon a bed of braised leeks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j72zuQfT1xzdTkhzCQ3qMpWJo6akRrWUKKp_dBPoaze6O6K_j2x_eb2wRtmH86jlbbJhAGEtOhwPZhmr-SkcNMHMwfUrQU-MvR3MUvXjXMxOMV-17O3S96oehiENnNSO8Eemp3bJWcYQ/s1600-h/O'Chame+%283%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j72zuQfT1xzdTkhzCQ3qMpWJo6akRrWUKKp_dBPoaze6O6K_j2x_eb2wRtmH86jlbbJhAGEtOhwPZhmr-SkcNMHMwfUrQU-MvR3MUvXjXMxOMV-17O3S96oehiENnNSO8Eemp3bJWcYQ/s400/O'Chame+%283%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5160435032575371474" border="0" /></a><br />My weakness for noodles appears once again and what a wonderful weakness it is. While I had planned to try the roasted pork tenderloin noodles which I had read so much about, I was torn by the roasted oysters with soba. When our server informed me that the oysters were on the menu for a limited time, the deal was sealed. Briny and delicious, the oysters paired with the fish broth evoked both comfort and an essence of the sea.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dFsseyTMo7CQl0KXIy4NtKRA-t0JuiC-cJI8R5PaqPTFce3I5gHxV8iebvZgOYUwwg_2UHcd36Mha5U2fMRRVnI6BWOoX7gTOpmwDv3rk9vsS7VfF0CSRQveZCXuIj7gGE12XrW5N1VU/s1600-h/O'Chame+%284%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dFsseyTMo7CQl0KXIy4NtKRA-t0JuiC-cJI8R5PaqPTFce3I5gHxV8iebvZgOYUwwg_2UHcd36Mha5U2fMRRVnI6BWOoX7gTOpmwDv3rk9vsS7VfF0CSRQveZCXuIj7gGE12XrW5N1VU/s400/O'Chame+%284%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5160435127064652002" border="0" /></a><br />My girlfriend chose the grilled skirt steak with spinach, portobella mushroom and edammame for her entree. Having the portobella and the skirt steak together was like enjoying steak two different ways or twice altogether. Cooked to medium rare and served along with the spinach, edammame and broth, the steak managed to be substantial but not to the point where one feels a glutton after. Indeed it was a dish that I could eat everyday and not feel guilty about it. Come to think about it however, I would probably say the same for all of the dishes we had. I have a serious and urgent need to learn how to cook Japanese food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYEV56QR8fDWhObKuj8rHJbwM9LLIEz_jofrN6cKSLLNhF6eAI4smtekfYI1VWjc251eseV7ifKV1DaKlYCjPVx4U4Pp_hxGaW9PlFLpcLxDh60cWBGfCvwoSa3nRUGIZnd9L9txmGslt/s1600-h/O'Chame.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYEV56QR8fDWhObKuj8rHJbwM9LLIEz_jofrN6cKSLLNhF6eAI4smtekfYI1VWjc251eseV7ifKV1DaKlYCjPVx4U4Pp_hxGaW9PlFLpcLxDh60cWBGfCvwoSa3nRUGIZnd9L9txmGslt/s400/O'Chame.jpg" alt="" id="BLOGGER_PHOTO_ID_5160435260208638194" border="0" /></a><br />We finished our evening of excess with a trio of desserts. On the left are poached bosc pears with huckleberries. Yes yes, now you all know where the inspiration for my last post came from. Although the poaching liquid here was much lighter than my red wine and I really enjoyed the addition of the huckleberries. On the right are two divine scoops of caramel balsamic gelato. I couldn't be sure at the time and but I have a sneaking suspicion that there's cream cheese in the gelato. Whatever it was, I loved it. By the time I tasted the pears and the gelato my eyes had glazed over and I had a permanent silly grin affixed on my face. I was in an awesome place, fully enjoying my food high. The third dish on the top was a sherry custard. It was light and fragile but it's flavor was bold, exuding sherry aroma.<br /><br />We didn't speak much on our drive home. We mostly just sat there staring cockeyed and grinning idiotically with delight. I can remember my girlfriend saying one thing, "That was the best meal I've had in a long time." All I could do was nod in agreement.<br /><br /><a href="http://www.themenupage.com/ochame.html">O Chame</a><br />1830 Fourth St. (at Hearst)<br />Berkeley, CA <!-- 94710 --><br />510-841-8783Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com2tag:blogger.com,1999:blog-7444829820780176674.post-11236420521209251942008-01-25T20:46:00.000-08:002008-11-13T01:50:59.302-08:00Poached Pears<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0golCCxXmD3gtvRWGTTSLAIL7WlCWOssI761Z5ukG52l6Dd_umYVvZA0ahLqW8TpaxHDL_1yC70t3MYyt9e9s1E6skU8Wg9ESxPWQHNx8CEg0W-3WB6JM6tPT4CsgzwLTnMD-jc-wwOSw/s1600-h/IMG_2120.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0golCCxXmD3gtvRWGTTSLAIL7WlCWOssI761Z5ukG52l6Dd_umYVvZA0ahLqW8TpaxHDL_1yC70t3MYyt9e9s1E6skU8Wg9ESxPWQHNx8CEg0W-3WB6JM6tPT4CsgzwLTnMD-jc-wwOSw/s400/IMG_2120.jpg" alt="" id="BLOGGER_PHOTO_ID_5159648873171576978" border="0" /></a><br />When it comes to desserts I'm a big fan of fruit. Not that I am not otherwise a fan of fruit, on the contrary, friends often find me raving for days about my latest exotic fruit discovery from Berkeley Bowl Market (the latest being a pomelo). It's just that I find fruit focused desserts to be much more satisfying than say pastries or cakes.<br /><br />On one of my last evenings in Washington with the family I made this simple and satisfying dessert. The spiced wine and warm pears go great with vanilla ice cream. There's a nice hot/cold temperature contrast in the dessert but it's sure to leave you feeling cozy after your finished.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRZfaoLM93MSvRhAIqho5umelZLQ6vMoUtztEfv0PSGS1t5pNZSEVlXWsMwP5OsvBvkORq5DypMhaEF39H55sIX9H6s-mnxUUPo_Vdqt4Xqrb5rTigAukZjdW0EKBaO2S8kzXaKXGmU-2/s1600-h/IMG_2119.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRZfaoLM93MSvRhAIqho5umelZLQ6vMoUtztEfv0PSGS1t5pNZSEVlXWsMwP5OsvBvkORq5DypMhaEF39H55sIX9H6s-mnxUUPo_Vdqt4Xqrb5rTigAukZjdW0EKBaO2S8kzXaKXGmU-2/s400/IMG_2119.jpg" alt="" id="BLOGGER_PHOTO_ID_5159649379977717922" border="0" /></a><br />Poached Pears with Spiced Wine<br /><br />5-6 Bosc pears<br />Bottle of inexpensive red wine<br />3 Tbs sugar, or more to taste<br />1 cinnamon stick, about 2"<br />6 cloves<br />1 tsp black peppercorns<br /><br />Method<br />Peel and core the pears. In a large sauce pan, bring the wine along with the spices and sugar to boil (you can place the spices in cheese cloth if you wish or simply strain after cooking). As soon as it begins to boil, add the pears and reduce the heat to a simmer. Simmer for 45 minutes or until the pears are tender but not mushy. Remove the pears and continue to reduce the wine until it reaches a runny syrup consistency. Let the pears and wine cool and serve warm with vanilla ice cream.Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-76669316086672276332008-01-05T21:57:00.000-08:002008-11-13T01:50:59.982-08:00MonsoonI’ve been spending my winter vacation at home in Washington state visiting family. While the break has been good, the same can’t be said for the weather. It’s likely I’ve been spoiled by the Bay Area climate (although things aren’t that pretty in Northern California right now either) but I have a tough time dealing with the cold, the wind and the rain up here. The cold rain makes one want to stay inside while the wind can leave one in the dark as it did a few nights ago when it caused a power outage. With conditions like these I sometimes wish we had a different climate in the Pacific Northwest. After all, south and Southeast Asia gets similar wind and rain storms except theirs are usually warm. Couldn’t we trade for that?<br /><br />It seems my wish has been granted. While it’s no storm, Monsoon in Seattle is providing a much safer and tastier method of staying out of the cold. Located in Capitol Hill, a Seattle neighborhood that reminds me a lot of Berkeley, Monsoon specializes in “tradition Vietnamese cuisine with Pacific Northwest innovation.” Their menu, a creation of owners Eric and Sophie Banh, blends Vietnamese, Chinese and French flavors with wonderful result. The menu changes monthly and is prepared with locally sourced and organic ingredients whenever possible. With this kind of mindset, I can’t help think that Monsoon would thrive in a nice spot like the Gourmet Ghetto in Berkeley but perhaps I’m asking for too much. I don’t want to steal Monsoon away from Seattle mind you, I could settle for a second location. So how about it Eric, Sophie, ever been to the Bay Area?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69zJZZqV5vTM-CmgfGtViOuQlKVSuXtCJ8lnxS_lvv3KPmp0629_u6F-63MCNTCES061sycizZ3Sva19gjgHQYhFOZ2GvnTQLleZMO3O066ZhNO5GgZXaumYz83d7jhqqvm7rA_TNvEN-/s1600-h/Monsoon+%26+Gregoire+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69zJZZqV5vTM-CmgfGtViOuQlKVSuXtCJ8lnxS_lvv3KPmp0629_u6F-63MCNTCES061sycizZ3Sva19gjgHQYhFOZ2GvnTQLleZMO3O066ZhNO5GgZXaumYz83d7jhqqvm7rA_TNvEN-/s400/Monsoon+%26+Gregoire+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5141018619905286482" border="0" /></a><br />My first visit to Monsoon had been with my older brother. He promised me a bowl of pho unlike any that I had tried before. When I met him at the restaurant however, I must admit that I had my reservations. Frankly, the place was too nice. Restaurants that serve good pho can usually be found in the dodgier parts of town and generally boast an Asian greasy spoon allure (both literally and figuratively). This was neither. Furthermore, a quick glance around the dining room made it obvious that I was the only Asian, or, well, half-Asian customer in the house. The primarily Caucasian clientele made me fear the worst: General Tso’s Chicken, Sweet and Sour Pork, Combination Chow Mein and Fortune Cookies or perhaps more accurately in this case, packaged MSG laden pho. My worries were immediately assuaged however when the food arrived.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswzBMrslMWnanetY2p2wySpWXs8za1hHWkN9YBhAdVMgdEfVVtUFJ1nzA7VXhzP22km-7WPrudnanhQRSjGMu1YLS1K7MPmkhI-G-V1k8s0bY-yYtu6Ra_7dznO_7KJ0mRhBUkzMU_vir/s1600-h/Monsoon+%26+Gregoire+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswzBMrslMWnanetY2p2wySpWXs8za1hHWkN9YBhAdVMgdEfVVtUFJ1nzA7VXhzP22km-7WPrudnanhQRSjGMu1YLS1K7MPmkhI-G-V1k8s0bY-yYtu6Ra_7dznO_7KJ0mRhBUkzMU_vir/s400/Monsoon+%26+Gregoire+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5141017821041369362" border="0" /></a><br />We began the meal with an order of the braised berkshire pork belly. The slightly crispy, fried exterior gave way to the juicy, succulent interior, accentuated by the thin layers of fat between the meat. The richness of the pork was cut well by the subtle kick of the accompanying spicy mustard. This reminded me of the Chinese red-braised pork I ate as a kid and I would have loved to seen this pork belly paired with a similar sweet, dark sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOprGDNcwbtVU7q5HQz_NNQfdh5U59BQfJRGFY9hjXgfG1WTd7NBpSliozoEcKyxP8F5uUuUIFgC4rk9jbwSjihAMCD3uXc61YVQofe-eMe7-y-Eg0DHrw2j1GwXFr8UR9TKgTO4JRx11a/s1600-h/Monsoon+%26+Gregoire+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOprGDNcwbtVU7q5HQz_NNQfdh5U59BQfJRGFY9hjXgfG1WTd7NBpSliozoEcKyxP8F5uUuUIFgC4rk9jbwSjihAMCD3uXc61YVQofe-eMe7-y-Eg0DHrw2j1GwXFr8UR9TKgTO4JRx11a/s400/Monsoon+%26+Gregoire+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5141018757344239970" border="0" /></a><br />Next came a few of their dim sum delicacies. I found both the bbq pork bun and the steamed lotus leaf rice to be executed right on point. They were excellent representations of classic Chinese delights.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKbnqXYHuCGYY4KaQtohaX66WW2262qBolJGs9F-Qu-ZCl57JAS8PwcQOcOyaK5t_PPfHfkkwQuY6xPuZRAiJWMeagR2j3tv1JiyQDuEOZ1oICF9tT4b3Q2tLChvhZtVGcWgBEwapdW2L/s1600-h/Monsoon+%26+Gregoire+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKbnqXYHuCGYY4KaQtohaX66WW2262qBolJGs9F-Qu-ZCl57JAS8PwcQOcOyaK5t_PPfHfkkwQuY6xPuZRAiJWMeagR2j3tv1JiyQDuEOZ1oICF9tT4b3Q2tLChvhZtVGcWgBEwapdW2L/s400/Monsoon+%26+Gregoire+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5141018250538099010" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviwP-rfxn8arB-7eroEwTCCKswiLwZyhhtv78wu6473t00p-D4Zx98ujxh7csXV2xSDgpcZdY39wQt3MX1L9KEkUEfCP5JqDbZdeSjIeCOnnvCwqWG0Savad0s-Uw1cmwKtxzSmDLvvV-/s1600-h/Monsoon+%26+Gregoire+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviwP-rfxn8arB-7eroEwTCCKswiLwZyhhtv78wu6473t00p-D4Zx98ujxh7csXV2xSDgpcZdY39wQt3MX1L9KEkUEfCP5JqDbZdeSjIeCOnnvCwqWG0Savad0s-Uw1cmwKtxzSmDLvvV-/s400/Monsoon+%26+Gregoire+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5141017958480322850" border="0" /></a><br />Finally came the piece de resistance. From the moment the bowl arrived at the table I knew it was unique. The wafts of steam drifted into my nose, bringing with them the highly aromatic smells of the soup. The broth was much darker than most restaurants’ due to the ox tails used in the making. The meat was also distinct. Unlike the regular paper-thin slices often resembling sandwich meat, this steak was cut thicker from high quality wagyu beef. I took my first sip of the broth and was amazed. It managed to be rich and hearty yet subtle and nuanced at the same time. It was like a heavy weight boxer: he’s light on his feet but packs a mean punch. I had hoped I might be able to go nine rounds but I was stuffed full by the relatively small bowl after the first.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-Hk-yVesnQsgzOQ9kKnqBptFNun-cc64tScLgIL2IRfVftV4V1ikDp64FC7VheP7TzitMAvdmZzkczXBNFsWMkiPgNwDjYpquRiFtf_lVxbpQjJYFcgYEsbZGgpV_sfEdGawGucnkr2x/s1600-h/Monsoon+%26+Gregoire+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-Hk-yVesnQsgzOQ9kKnqBptFNun-cc64tScLgIL2IRfVftV4V1ikDp64FC7VheP7TzitMAvdmZzkczXBNFsWMkiPgNwDjYpquRiFtf_lVxbpQjJYFcgYEsbZGgpV_sfEdGawGucnkr2x/s400/Monsoon+%26+Gregoire+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5141018061559537970" border="0" /></a><br />My brother was right. This was one of the best bowls of pho I had ever had. Yet to be fair, Monsoon is simply in a different weight class. And rightfully so. Their attention to detail and the quality of ingredients sets them leagues apart from most Vietnamese restaurants. Their ability to meld varying cuisines harmoniously awards them further distinction. If this were not enough, Monsoon also boasts a wide selection of fine wines. Though I haven’t had the opportunity to sample them yet, I fully intend to soon. I guess I know where I’ll be the next time my power goes out. Actually, probably sooner than that.<br /><br /><a href="http://www.monsoonseattle.com/">Monsoon</a><br />615 19th Avenue E<br />Seattle, Washington 98112<br />206.325.2111<br /><br />PS - Drive slow on 19th as it's nestled location is easy to miss.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviwP-rfxn8arB-7eroEwTCCKswiLwZyhhtv78wu6473t00p-D4Zx98ujxh7csXV2xSDgpcZdY39wQt3MX1L9KEkUEfCP5JqDbZdeSjIeCOnnvCwqWG0Savad0s-Uw1cmwKtxzSmDLvvV-/s1600-h/Monsoon+%26+Gregoire+003.jpg"><br /></a>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com2tag:blogger.com,1999:blog-7444829820780176674.post-23836507468245163442007-12-06T16:20:00.000-08:002008-11-13T01:51:00.897-08:00Shan DongListen, we need to talk. There’s something that I need to tell you. I think its better that you find out now rather than later and I want to be the one to tell you…. I’m a noodle whore.<br /><br />The cat’s out of the bag. Be it Hong Kong style wonton noodle soup, Taiwanese spicy beef noodle soup, or my coveted Vietnamese pho, I love them all. Noodles are dear to my heart and hold a special place in my stomach. Most aptly described as the cavern, it is reserved for only the tastiest of foods and can store an un-Godly amount of sustenance, something my waiter was quick to notice on my first trip to Shan Dong. After watching four of us polish off enough food for 10, he turned ghostly white when I asked for the menu a second time and began insisting that the kitchen was cached. Having given them a few weeks to restock, it was high time for another visit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdlVgZzWW-N8blyRLgnvfk9XJB4VI57to4MEXSWy1mCiEnqcGVBgONJiE0zWuHFQvas8f3QQOk2P1S_p6v2QnjfEPVo5zK22fNKIbWltlIJ2BsU519yYUnA69NFGTUAlz4_E1KN1n0klB/s1600-h/SD+Family+076.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdlVgZzWW-N8blyRLgnvfk9XJB4VI57to4MEXSWy1mCiEnqcGVBgONJiE0zWuHFQvas8f3QQOk2P1S_p6v2QnjfEPVo5zK22fNKIbWltlIJ2BsU519yYUnA69NFGTUAlz4_E1KN1n0klB/s400/SD+Family+076.jpg" alt="" id="BLOGGER_PHOTO_ID_5141019886920638834" border="0" /></a><br />I came with four accomplices, Laura, Gabe, Chester, Ariane and the burden of ordering fell upon myself. I’m not sure how I obtained such responsibility but it may have been my drunken Cantonese performance on a previous noodle excursion in San Francisco. Alcohol does wonders for second languages and <a href="http://www.chesternet.org/?p=2209#more-2209">balance </a>alike. Anyway, the same waiter from our first trip came around to take the order. I decided to practice moderation and only asked ordered seven dishes to begin with for our group of five. After jotting down the order, he asked if anyone else in the group would like anything. I couldn’t decide whether to give it to him for his audacity or applaud him for his consideration – he was obviously unaware that my friends were there simply to watch me eat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh157pE5M9JDioAae_7DzN5DDWWwC1ZdaFGzYCeaPMY7GjUD3WTZsMIFptP4eS71bVIoSkR7VBtBCWEUYglDaBt6-iDPV8L4ketfRUKRP77mwkUKmHma03CtBwHcXRKb8AMcynfddRWhex3/s1600-h/SD+Family+079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh157pE5M9JDioAae_7DzN5DDWWwC1ZdaFGzYCeaPMY7GjUD3WTZsMIFptP4eS71bVIoSkR7VBtBCWEUYglDaBt6-iDPV8L4ketfRUKRP77mwkUKmHma03CtBwHcXRKb8AMcynfddRWhex3/s400/SD+Family+079.jpg" alt="" id="BLOGGER_PHOTO_ID_5141020273467695506" border="0" /></a><br />I decided to start the meal off with a cold cut beef appetizer. It’s a dish that I don’t often have but enjoy quite a bit. This version was pretty good but I felt that it lacked a bit of flavor and umph that would have made it really good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrI4bOXqQv0sOj7rwtcZYJ1haW6BKJZVDc1zlykDAGy8r-Jcrem-KUsS8UUVsKh4_P0pZ_z1Bv55jigrkjyveGfp_T-7XJwCTwMSyOPHfBOvGYfIrF5E6tlLqmHrx-HOXqsEZCcrkNiUN/s1600-h/SD+Family+077.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrI4bOXqQv0sOj7rwtcZYJ1haW6BKJZVDc1zlykDAGy8r-Jcrem-KUsS8UUVsKh4_P0pZ_z1Bv55jigrkjyveGfp_T-7XJwCTwMSyOPHfBOvGYfIrF5E6tlLqmHrx-HOXqsEZCcrkNiUN/s400/SD+Family+077.jpg" alt="" id="BLOGGER_PHOTO_ID_5141020127438807426" border="0" /></a><br />Laura requested pea sprout leaves or dow mew, of which I am a huge fan. They are probably my favorite vegetable. Sautéed with garlic, I could eat them every day of the week. While I usually prefer the larger, leafier kind, the little ones here were delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6eOSmzKlcfBQ7NNljmhDZSOpfU5jSktSrbsswXQY0ihAXSlIUWUXN8ja200uGz_aK8vba6jsw5RQOUFbiYJnILe6WdUzaajZYdXk0xcm4hXVMHkcGdOd4yuUEbO7dy-OsK_njSU1hijv/s1600-h/SD+Family+080.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6eOSmzKlcfBQ7NNljmhDZSOpfU5jSktSrbsswXQY0ihAXSlIUWUXN8ja200uGz_aK8vba6jsw5RQOUFbiYJnILe6WdUzaajZYdXk0xcm4hXVMHkcGdOd4yuUEbO7dy-OsK_njSU1hijv/s400/SD+Family+080.jpg" alt="" id="BLOGGER_PHOTO_ID_5141020440971420066" border="0" /></a><br />Waiting for our table I spied a family enjoying this dish. Fish fillets stir-fried in a garlicky white wine sauce with vegetables and wood ear mushrooms. Mild enough to enjoy the fish while still bringing plenty of flavor to the table.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8OMofeWLT5tZadScGVXlPXVoinVZEpgOU474mWics7ITgy_vGYqiCOoBatcLnFBIOLCqPTZOTPYq7pdA4wBVWkKVzRSUkZ3ihOvdAYdtJhVTqj1t2GMxJcnYcGpJXiTamAB4TvzFEsC7/s1600-h/SD+Family+082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8OMofeWLT5tZadScGVXlPXVoinVZEpgOU474mWics7ITgy_vGYqiCOoBatcLnFBIOLCqPTZOTPYq7pdA4wBVWkKVzRSUkZ3ihOvdAYdtJhVTqj1t2GMxJcnYcGpJXiTamAB4TvzFEsC7/s400/SD+Family+082.jpg" alt="" id="BLOGGER_PHOTO_ID_5141020574115406258" border="0" /></a><br />Nearly every table had an order of these string beans and for good reason. We had ours dry-fried with a bit of shredded pork. After one bite I realized how seldom I order these beans and how great a shame that is. That will have to change.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeBt4FcZtm4rA2zJnNag4TXT4kJPTB7MjaGdnfJ8-Z2fDR7AG_wB6rFLqBp9h2BzOqAG9a_1y2t7bZRuQpQz9ndjsD_wMS6lfFXM2FvEX9ZQOQbJD3GRHMUPEotH3hwESdEYm1MvywyU3/s1600-h/SD+Family+084.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeBt4FcZtm4rA2zJnNag4TXT4kJPTB7MjaGdnfJ8-Z2fDR7AG_wB6rFLqBp9h2BzOqAG9a_1y2t7bZRuQpQz9ndjsD_wMS6lfFXM2FvEX9ZQOQbJD3GRHMUPEotH3hwESdEYm1MvywyU3/s400/SD+Family+084.jpg" alt="" id="BLOGGER_PHOTO_ID_5141020887648018882" border="0" /></a><br />What we’d all been waiting for, the infamous hand cut noodles! We ordered this batch combination style and it came with shrimp, chicken, beef and choy sum. As they came from the kitchen Chester commented that “Noodles are all about mouth feel.” I couldn’t have said it better. With a smooth outside, healthy thickness and chewy al-dente bite, these noodles are right up my alley. We enjoyed them so much we ordered another batch later on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqVwa2flqV6M1abOOgNofLExQb_EWzSqnF8CqneXZIM55ha6SVbZeq5BjA8kx6Qe0Sn8HaKVuH17onnWG8roBjxUEmAbtfgSv1FCDLRHiliy7COb87jjX5VxT54DENrlK5RkxgSUrqNZg/s1600-h/SD+Family+086.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqVwa2flqV6M1abOOgNofLExQb_EWzSqnF8CqneXZIM55ha6SVbZeq5BjA8kx6Qe0Sn8HaKVuH17onnWG8roBjxUEmAbtfgSv1FCDLRHiliy7COb87jjX5VxT54DENrlK5RkxgSUrqNZg/s400/SD+Family+086.jpg" alt="" id="BLOGGER_PHOTO_ID_5141022219087880706" border="0" /></a><br />These were the house special cold noodles. I was a bit disappointed at first to find the more common chow mein like noodles being used. I had expected the hand cut noodles. However the dish proved to be quite good. Slightly sweet and salty with a hint of mild vinegar, these noodles were gone in no time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDN7w-r74AdBtlwqDMF5isz_bvbWXhweTsQeCpicIgzew7J4udhRayChnvPfCs45Uxax4YtVQC7xsIaQvf0ckpWTz5gMWwZpX8HGLFjUWg13uNH-UGABoWT4dc43HUETDZ3fG6CU89tYL/s1600-h/SD+Family+090.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDN7w-r74AdBtlwqDMF5isz_bvbWXhweTsQeCpicIgzew7J4udhRayChnvPfCs45Uxax4YtVQC7xsIaQvf0ckpWTz5gMWwZpX8HGLFjUWg13uNH-UGABoWT4dc43HUETDZ3fG6CU89tYL/s400/SD+Family+090.jpg" alt="" id="BLOGGER_PHOTO_ID_5141022360821801490" border="0" /></a><br />Mid-meal we placed an order for Dan Dan Mein at Ariane’s request. Anticipating spicy, garlicky noodles with sesame undertones we were underwhelmed with this dish. There seemed to be a lot of sesame paste and not much else. To be fair I’m not sure that Dan Dan Mein was on their menu. After all, it is a dish hailing from Sichuan and we were in a restaurant claiming the Shandong province. This last dish was only a slight hitch in a meal that had otherwise been right on the money.<br /><br />Shan Dong dishes up incredible northern style noodles and dumplings and is one of my Oakland Chinatown hole-in-the-wall favorites. Aside from the food, there’s something to be said about the service as well. It’s not often that you find a waiter who’s quick, attentive and has a sense of humor and control of the English language enough to make you laugh and want to tip extra. Nearly all of the items on the menu that I have tried have been well above average but it’s the delicious noodles and dumplings that keep me coming back for more. Be sure to order extra when you go, you wont be disappointed.<br /><br />PS - Please pardon the half eaten photographs. I usually try to restrain myself long enough to take a few quick snapshots but we were really hungry and the food was really good...Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com3tag:blogger.com,1999:blog-7444829820780176674.post-80089207057205872202007-11-13T13:33:00.000-08:002008-11-13T01:51:02.458-08:00KiralaFor my good friend Laura's birthday we decided to try out the Berkeley sushi landmark that is <a href="http://www.kiralaberkeley.com/kirala/kirala.html">Kirala</a>. I'm not sure why we hadn't tried this place out earlier but we were finally able to check it off on the list of things to-do before graduation in spring '08.<br /><br />Before I continue i should let the reader know that I am by no means a sushi expert. Novice would be an apt description of my case when it comes to Japanese style cuisine, and plenty of other topics to be honest. Alcohol also falls in the amateur category. Yet while I may not have a great deal of experience in these arenas, I still think I have good taste. But that's probably just my arrogance and the sake speaking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXFDk09RDfC6cowgn9dHSkF7AiqTTjhUri38_oVN3lRaaaok7j2qqbC_RT_8Wn3xxtho8BJEvapAhj8PD1pQvg2XFOaP_d0wrqjJSbUwY26PJ8hhGE7IClOAelLHxHl60EXhpNY-pc9Ti/s1600-h/Kirala+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXFDk09RDfC6cowgn9dHSkF7AiqTTjhUri38_oVN3lRaaaok7j2qqbC_RT_8Wn3xxtho8BJEvapAhj8PD1pQvg2XFOaP_d0wrqjJSbUwY26PJ8hhGE7IClOAelLHxHl60EXhpNY-pc9Ti/s400/Kirala+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5132464717886427074" border="0" /></a><br />We decided to try a tasting of three of their sakes. My favorite was the one on the left. It tasted very clean and fresh, with floral fruit flavors. Kind of like spring. The one in the middle I found to be rather bland. Not bad, but just not very interesting. I'm not really sure how to classify it but I just attributed it with what I guess to be a "sake" taste. The third one on the right was fun. It had sweet autumn tones that reminded me of pears and persimmons. Of the limited sampling of alcohols that I had tried up till that point in my post 21 career, I found sake to be one of my favorites. It just tasted crisp and clean and I liked how a variety of flavors shined through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARBQYU5Kv2NWI028edztqutzuof6fH0XJZfFqwSArsrVHsT34hSLwG-gH6CNfB9wX3NSjdDJ_UfeKryGwOPvBdNln0slxs-8ZUi0PToYoI1dXgmOXM2lA63Z7TX5kxAcMuXiTFuXy5suG/s1600-h/Kirala+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARBQYU5Kv2NWI028edztqutzuof6fH0XJZfFqwSArsrVHsT34hSLwG-gH6CNfB9wX3NSjdDJ_UfeKryGwOPvBdNln0slxs-8ZUi0PToYoI1dXgmOXM2lA63Z7TX5kxAcMuXiTFuXy5suG/s400/Kirala+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5132465576879886290" border="0" /></a><br />The meal began with the seemingly obligatory miso soup and spinach salad which was swimming in some sort of (perhaps soy? I don't really remember) vinaigrette. I have nothing against starting the meal like this, in fact I'm rather fond of the drinking soup without a spoon ritual, I just didn't really like drinking the salad too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5MYO5bJwJhTs4A9ZUoDk6umwaMBJDh_ZK_bwY74kRktuN6ITEv8D0pOrfd9M-T-LyWf7JHQ5Xy5loNXtidxk-tvZPCfyUWjIFQOOrriPKIVP78s4FIgYXeeijOzXjTHf5Z35fcZkB0Q4/s1600-h/Kirala+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5MYO5bJwJhTs4A9ZUoDk6umwaMBJDh_ZK_bwY74kRktuN6ITEv8D0pOrfd9M-T-LyWf7JHQ5Xy5loNXtidxk-tvZPCfyUWjIFQOOrriPKIVP78s4FIgYXeeijOzXjTHf5Z35fcZkB0Q4/s400/Kirala+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5132467372176216034" border="0" /></a><br />Next up came a round of appetizeresque selections starting with Shishito. While the description of grilled Japanese bell peppers topped with bonito flakes sounded tasty, the dish itself proved otherwise. I didn't find the bell peppers to be particularly yummy and thought they were actually a bit too charred. The super salty bonito flakes and minced ginger doused in soy sauce didn't help any either. Take it easy on the sodium, guys!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJk6zCJPQ4HQWJOHdl1gtaSYRV9t-51qL8bLM2MICoY6FQKTNj3XnNHWdohaK9O-h8L3QOEQE3-7s7iG-QfPbCqpsBvxxe_L0-8BNveDs38jtcV8dMz71YDeT08XtH_TlPMjqC8Zrl3Qw/s1600-h/Kirala+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJk6zCJPQ4HQWJOHdl1gtaSYRV9t-51qL8bLM2MICoY6FQKTNj3XnNHWdohaK9O-h8L3QOEQE3-7s7iG-QfPbCqpsBvxxe_L0-8BNveDs38jtcV8dMz71YDeT08XtH_TlPMjqC8Zrl3Qw/s400/Kirala+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5132467964881702898" border="0" /></a><br />Grilled mushrooms were nothing fancy but quite good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kk0Opiadytpepz1RB1npkvlZR2nGVxNRoYlktRNQJWnnuBQJoa1WgZIJS_HHh7bo50b5JVqbuGNvZNEpd_G_Ojzku8qzSy7II4PWeW5kCaYXxwQG6X-mUIQLy94Q0pSqGXOG47HI44yw/s1600-h/Kirala+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kk0Opiadytpepz1RB1npkvlZR2nGVxNRoYlktRNQJWnnuBQJoa1WgZIJS_HHh7bo50b5JVqbuGNvZNEpd_G_Ojzku8qzSy7II4PWeW5kCaYXxwQG6X-mUIQLy94Q0pSqGXOG47HI44yw/s400/Kirala+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468145270329346" border="0" /></a><br />Here's where the meal began to gain a little momentum. The grilled scallops were topped with a creamy buerre blanc type sauce that had mild garlicky tones. The topiko added a nice splash of color, taste and texture variation. Overall this was one of my favorites of the evening and a definite must order in my book.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP_jm2Mi1lm5kyZRoiYk0Co1gSpmKpfSCPNlTpEf7Z2q93fN1oDbAvlgC1sG2XsjEO0bcFLnjACUE6Dz4lJwnv_0UNi2Gg4hYpVkWXgkMa7W9DFtD_Ka-SAwKnfSRUlffTx7bZa53ZU0m/s1600-h/Kirala+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP_jm2Mi1lm5kyZRoiYk0Co1gSpmKpfSCPNlTpEf7Z2q93fN1oDbAvlgC1sG2XsjEO0bcFLnjACUE6Dz4lJwnv_0UNi2Gg4hYpVkWXgkMa7W9DFtD_Ka-SAwKnfSRUlffTx7bZa53ZU0m/s400/Kirala+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468252644511762" border="0" /></a>The sashimi was gorgeous. Thick, succulent slices of albacore and red tuna were delectable. The only fault one might be able to find with the dish if they were super nitpicky is that the cuts on a few of the pieces were a little jagged. Other than that, delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6mqTxt_bLguIQSKO2n51-htfreUIXm-qUFjEbt4Oz-oV5zlc4tMgdcuN23VvRkkAM2xmsZgDqyu5txEv7ShLsG5M7wbR1Fhb3qntLJdKaBjlSeMfhfyFC9on_2L1_je2wkJH3PvqaWPs/s1600-h/Kirala+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6mqTxt_bLguIQSKO2n51-htfreUIXm-qUFjEbt4Oz-oV5zlc4tMgdcuN23VvRkkAM2xmsZgDqyu5txEv7ShLsG5M7wbR1Fhb3qntLJdKaBjlSeMfhfyFC9on_2L1_je2wkJH3PvqaWPs/s400/Kirala+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468398673399842" border="0" /></a>We ordered some unagi as well since we are all big fans. It was good but the flesh seemed a little mushy and watery. But again, i don't eat Japanese food often enough to make a sound comparison to other times that I have had unagi and its texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0U3eN8nxsM5fzbrw4KWbh5emGPFvcrHU133tQAP1lKBo2qJ_fxf-WOmCwtwCOq3jRAwHIcB0m5r1axIRigxSft-0Q52SFy6PK47iqQkECKsN6cAXsH7WqDGc8zitNHgPndnoN6GBMEBI/s1600-h/Kirala+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0U3eN8nxsM5fzbrw4KWbh5emGPFvcrHU133tQAP1lKBo2qJ_fxf-WOmCwtwCOq3jRAwHIcB0m5r1axIRigxSft-0Q52SFy6PK47iqQkECKsN6cAXsH7WqDGc8zitNHgPndnoN6GBMEBI/s400/Kirala+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5134419612497127426" border="0" /></a>This dish, the hamachi kama or yellowtail collar, was by far the star of the evening. It took a good 25 or 30 minutes to grill until the skin was perfectly crisp on the outside and the meat was moist and delicious. In an ideal world I would probably eat this at least once a day. Then again, in my ideal world I would have a voracious appetite, eat around 10 meals a day and manage not to become obese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7LSZESev9oU7tMp3qjHZ-WfhSmfmx_fvi7BXMq_J7U0uhPLJY0jtgoyxa1rbwYxfDkBohXBEBxBxe-PaloUw3hmsbdv6fuKH-aQqU8vqL82mEMEo6bXtayR5rjmEMXX-aXPegucOIeUw/s1600-h/Kirala+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7LSZESev9oU7tMp3qjHZ-WfhSmfmx_fvi7BXMq_J7U0uhPLJY0jtgoyxa1rbwYxfDkBohXBEBxBxe-PaloUw3hmsbdv6fuKH-aQqU8vqL82mEMEo6bXtayR5rjmEMXX-aXPegucOIeUw/s400/Kirala+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468656371437634" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaz9Bj4q1pAxOOHAWPDRJCZSfo9_KoVhCKaqYUu4UmGFowuM1GO4T5TEXcSlRG-rQdoRI-ahtdiVRbXvmozpVpzMKi4ZfhYFiqXf7XFzdEKXy6682ki4u9pvSPKV3bVGa9Ob_cA5KKLD8/s1600-h/Kirala+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaz9Bj4q1pAxOOHAWPDRJCZSfo9_KoVhCKaqYUu4UmGFowuM1GO4T5TEXcSlRG-rQdoRI-ahtdiVRbXvmozpVpzMKi4ZfhYFiqXf7XFzdEKXy6682ki4u9pvSPKV3bVGa9Ob_cA5KKLD8/s400/Kirala+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468566177124402" border="0" /></a><br />Having polished off the hamachi kama in half the time it took to make we decided we wanted more! We also sadly decided that unless they could prepare another one in about the same amount of time it took us to devour the first then we would probably have to go with something else. Alas we settled for the two dishes above. The first was a boring and unattractive spicy tuna and the second was a spicy octopus appetizer. The tuna was poor. There was hardly any fish in the roll and even if there had been it would have been impossible to taste due to the aggressiveness of the cayenne pepper. The octopus suffered from a similar problem. Although I am generally a big fan of spicy food, I thought they should have chosen a milder approach with both dishes. The heat was too much for the seafood to handle well. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhGxHiEatZykWITv8UCKBTHkLyByUiAMkHqotQkCnm87WBVS_ZkcYHv7EV2yaW_9tJiwOqaGnlK1wz3Z6_EvRSNBmYDTzqvteFtC-SVFeVEHxToCJHUqgoVXDpfw6xVVmkpzQUWG_2DXt/s1600-h/Kirala+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhGxHiEatZykWITv8UCKBTHkLyByUiAMkHqotQkCnm87WBVS_ZkcYHv7EV2yaW_9tJiwOqaGnlK1wz3Z6_EvRSNBmYDTzqvteFtC-SVFeVEHxToCJHUqgoVXDpfw6xVVmkpzQUWG_2DXt/s400/Kirala+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468849644965986" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK0h8DjnKmSdonUXKy8wke92wnSbMmodSl1wyjJqBBpktNI1vdoM71sizPHuGGJyC6TDxsgxjymsmRr9dYHbrGmcyCKzVkmC1pzPnROJCHyLQQgcvS8Piq5okTPA_yhuWcFSl0uUmWHBC/s1600-h/Kirala+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK0h8DjnKmSdonUXKy8wke92wnSbMmodSl1wyjJqBBpktNI1vdoM71sizPHuGGJyC6TDxsgxjymsmRr9dYHbrGmcyCKzVkmC1pzPnROJCHyLQQgcvS8Piq5okTPA_yhuWcFSl0uUmWHBC/s400/Kirala+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5132468772335554642" border="0" /></a><br />We ended the meal properly with dessert. We had the mango pudding and the sweet potato pie. Both were very good. One bite of the mango pudding and you knew that it had to have been made with the real thing. It also lacked that eerie orange glow that's characteristic of out of the box mango puddings. The sweet potato pie was a lot of fun. It was like a pumpkin pie but denser and with a thinner crust. The spices were similar with cinnamon and possibly some nutmeg. I felt it was a perfect autumn dessert but I wouldn't be opposed in the least to having this pie in the spring or summer. I'm sure it would be a great way to end a summer evening BBQ.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYWr8BQ31bUEkKvxUgG_5fKn-kr5pRZMQ__za4VWWPtY6tWCrpPJWaOOoOppwxrHVrtt2RSf9CtJsd6PBEJovr4uodzNFyKl0U4jfYWOsGw1g9SF5UZLyT7DbtoWOXk4FagoyoW0JUdcV/s1600-h/Kirala+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYWr8BQ31bUEkKvxUgG_5fKn-kr5pRZMQ__za4VWWPtY6tWCrpPJWaOOoOppwxrHVrtt2RSf9CtJsd6PBEJovr4uodzNFyKl0U4jfYWOsGw1g9SF5UZLyT7DbtoWOXk4FagoyoW0JUdcV/s400/Kirala+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5132469085868167282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpGfDeAuEU8mnBXCNWpGjuMNN6-td2xW2rigwTvB81o0LCG7L3LHInfH0kC5qvy60quhyxBtXnv2Vi09D2vK1VdmpGxY6TgMdN_DbPeaNDcbhnrNS-hmrIfFJd3Chf1y6CZS4RoK-2CsP/s1600-h/Kirala+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpGfDeAuEU8mnBXCNWpGjuMNN6-td2xW2rigwTvB81o0LCG7L3LHInfH0kC5qvy60quhyxBtXnv2Vi09D2vK1VdmpGxY6TgMdN_DbPeaNDcbhnrNS-hmrIfFJd3Chf1y6CZS4RoK-2CsP/s400/Kirala+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5132469184652415106" border="0" /></a><br />The dinner at Kirala had its ups and downs. All things considered, including a price tag of around $130 for 3 (keep in mind that I'm a starving, err not so much after the meal I guess, college student) I felt that it was a good meal but nothing to rave about. Would I go again? Most likely yes. But I would be tempted to try other Japanese restaurants in the area before I made Kirala my go to. If you do go, consider sitting at the bar. You get to watch the chefs prepare the sushi and man the grill. Also definitely order the scallops, the hamachi kama and any of their sashimi.<br /><span style="text-decoration: underline;"></span><span style="font-size:-0;"></span><br /><br /><span style="font-size:-0;"></span>Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1tag:blogger.com,1999:blog-7444829820780176674.post-83650808049935852892007-11-08T13:28:00.000-08:002007-11-08T13:50:02.719-08:00Better late than neverIf there is one thing that I'm good at it's putting things off. Sadly this blog has been no exception to the rule. The idea for starting this blog came about nearly two years ago. I started taking pictures of food that i cooked and ate at restaurants, critiquing meals and generally pretending to be <a style="color: rgb(0, 0, 153);" href="http://www.sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26">Michael Bauer</a>. Unfortunately, whereas Michael had the decency to document his adventures (To be fair he does get paid to eat free meals and write about them. Maybe all i need is that kind of incentive. Any takers?), mine have been set aside to collect dust in numerous photo albums on my computer. Fear not however, I've resolved to finally share my collection and opinions. The chronology of the site might be a bit haphazard for a while since I have so much backlogged material but eventually things should clear up. Anyway, without further ado welcome to Love at First Bite! I hope to see you back for seconds soon!Love_at_first_bitehttp://www.blogger.com/profile/12941282974614401273noreply@blogger.com1