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Romantic Veggie Restaurant in San Francisco?
Just about any nice restaurant in SF will cater to veggies (although we had a really, really bad experience with Amé, so scratch that one) but for a purely veg place that's got great atmosphere, Millenium is hard to top. I think the setting is much more romantic than Green's.
How often do you follow a recipe exactly as written?
Never; I prefer to use them as jumping off points and teaching tools. It's like painting the Mona Lisa by numbers vs. trying to reproduce it on your own.
'Esquire' Magazine's Best New Restaurants
I was really disappointed in the list this year. I just read it on the plane the other day and I thought to myself, either it's been a very boring year for new restaurants, or this piece has missed something exciting.
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Recent Comments | Response to Comments
Cook the Book: Apple Pie
You know, saying anything other than "Mom" here is just plain heresy.
Romantic Veggie Restaurant in San Francisco?
Just about any nice restaurant in SF will cater to veggies (although we had a really, really bad experience with Amé, so scratch that one) but for a purely veg place that's got great atmosphere, Millenium is hard to top. I think the setting is much more romantic than Green's.
How often do you follow a recipe exactly as written?
Never; I prefer to use them as jumping off points and teaching tools. It's like painting the Mona Lisa by numbers vs. trying to reproduce it on your own.
'Esquire' Magazine's Best New Restaurants
I was really disappointed in the list this year. I just read it on the plane the other day and I thought to myself, either it's been a very boring year for new restaurants, or this piece has missed something exciting.
Lunch at 'Wired' Magazine: Local, Organic, $4
The food at Wired is positively remarkable. I'm floored by it every time I eat there--even when I do so frequently. Phil is a really amazing guy.
Cook the Book: 'Alone in the Kitchen with an Eggplant'
Soup. Pop open a can. Heat and eat. It's fast, easy, and leaves little to clean.
Domino's Oreo Dessert Pizza
Goodness, no! The commercial alone makes me want to fast.
I want to try ___________.
"what are all of you waiting for? "
Hmmm. Good question. I suppose I'm waiting on someone in the Bay Area to offer fresh, live cobra that they'll pull from a cage, flay, cut the still-beating heart out of and serve to me in a shot glass of rotgut "whiskey."
I want to try ___________.
I scratched Abalone off of my list this year, which leaves cobra. When I was in Vietnam a few years ago, you could order it fresh out of the cage, and have the still-beating heart offered to you in a shot of whiskey. I was too squeamish then, and may still be now. But I've regretted not trying it for several years, and so if the opportunity comes up again...
Time for a Drink: The Sazerac
I love the sazerac, but it also seems like it would be an interesting case study of how various cocktails come in and out of fashion. A couple of years ago, I don't recall seeing it on many menus. But in the last 18-24 months, specialty versions of it are popping up everywhere.
I assume it is related to the bitters craze, as a lot of the places where it seems to be really hot are also places where bartenders are making their own bitters. Of course, the reverse could be true as well. Maybe it's helped drive the bitters craze.
Best High End Dinner and Lunch in San Francisco
There are so many great place in SF and people will also tell you about French Laundry to the North or Chez Panisse to the East, but I'm going to suggest one a little bit South.
It's in Los Gatos, not SF proper, but Manresa is one of the more amazing places to dine on the planet.
For lunch, you just about can't go wrong at the Ferry Plaza. Although it might not be "high end" the mid-day views from Hog Island or the Slanted Door (and keep in mind the food is excellent at both) are unbeatable.
Ice cream sandwich bars - which are the best?
It's It!
There's no other like it.
Quinoa
Yeah, wash it. Wash wash wash. And I agree with Clare, while I love the bulk bin, when it comes to quinwa what you saw at the grocery you probably pay back at the faucet.
Any high-end boxed wine recommendations, and where to find them?
Have you seen the Box Wines blog?
I've bought several boxes of Three Thieves Bandit Pinot Grigio form Rainbow Grocery in San Francisco and have, well, finished them all by myself.
Spring in Atlanta
All three of these bring back so many memories, but especially Mary Mac's Tea Room. I used to live just a few blocks away from there, on Myrtle Street and 10th in Midtown, and I miss it to this day.
My inability to find good, authentic, non-fru-fru, Southern cuisine in San Francisco (despite having lived here for nearly a decade) continues to frustrate me.
What did you have for lunch?
Seared grass fed steak, broccoli, salad and four cheese macaroni.
Question of the Day: What's your favorite cheese?
I immediately thought of Humboldt Fog as well, Cowgirl Creamery's Pierce Point is another favorite.
Cook the Book: Apple Pie
Thanks to everyone for commenting and congrats to our winners:
Mizbee
Jperezish
Kenzo
mrsbao
Holly
Romantic Veggie Restaurant in San Francisco?
emptyage's recommendation of Millenium is a great one, can't believe that it wasn't mentioned before or that I forgot about it. The chef is far more daring than Greens, more willing to experiment.
Cook the Book: Apple Pie
A few years ago my mom and I set out to make the best apple pie. We tried a few different recipes but eventually combined recipes and our own baking genius to come up with a crumb topping apple pie that is definitely the best I've ever had. I think I'm getting hungry...
How often do you follow a recipe exactly as written?
When anyone in my boyfriend's family cooks they stick to the recipe exactly, without changing. I stay close, but usually I don't measure as well as I could. The only time I really ran into a problem was when I accidentally used the half cup only for this whole recipe that called for cups...the cookies I made were a little thick and there was hardly any dough--but I didn't actually notice my mistake until doing the dishes later. Otherwise, it's never been a problem.
Cook the Book: Apple Pie
My boyfriend prides himself on his apple pie making skills. This year, we used fresh apples from the farmers market and it made a sure difference! The apples were small so it took a lot more but the flavor was outstanding. The pies turn out so flavorful that just when you turn around for another slice, there are only crumbs because no one can leave it just sitting there.
Cook the Book: Apple Pie
I make the best apple pie that I know, though I think I might be trying out a recipe that I just saw on this site. Yum.
Cook the Book: Apple Pie
I make the best apple pie that I know of. I can't wait for apple picking season to start, and then I go crazy.
Cook the Book: Apple Pie
I love apples! I love apple pie! I love to bake apple pie! Apple pie is the all american comfort food! It gets no better than good apple pie!
Cook the Book: Apple Pie
an exboyfriend of mine made delicious apple pies. oh how i miss them....
Cook the Book: Apple Pie
Mom makes the best with apples from the out back.
How often do you follow a recipe exactly as written?
I almost never follow one exactly, even when I'm baking. Once in awhile I have an inedible disaster, but most times things come out well. But I do have that "why can't you make it again problem?" If don't write it down right away I'm screwed. I've never had a great memory & the older I get the worse it gets.
Cook the Book: Apple Pie
My boyfriend's best friend is the best baker ever and you'd have never guessed it underneath his bushy beard and dreads. He bakes his apple and berry crumb pies by memory and his crust and crumb is just unbelievable. It's never too overwhelmingly sweet and everyone craves it!
Cook the Book: Apple Pie
I think the best apple pie is my mom's. Home made all the way, the best crust, fresh apples, hot gooey sauce, fresh sweetened whipped cream on top, and everything pink inside from the addition of the secret ingredient - cinnamon chips. I have to search for them nowadays but they are the small red cinnamon candies, usually sold as cake decorations during the holiday season. Now I'm drooling and getting my keyboard all messy. Guess I'm going to be making pie this weekend - because I definately agree with the comment above - down with the store bought pie!
Cook the Book: Apple Pie
My mom makes excellent pie. Granny smith apples and perfect crust.
Cook the Book: Apple Pie
Break out the rolling pins! Down with store-bought pie!
Cook the Book: Apple Pie
Caramel apple streusel pie at the Rustic Inn, Castle Danger, MN. Warm, w/ice cream, for breakfast.
Cook the Book: Apple Pie
The best apple pies are made and eaten at home. My favorite, the one my mom used to make, also the one I have forced my wife to perfect, is toped with brown sugar and butter.
Cook the Book: Apple Pie
My mom's recipe (really from an old cookbook) is perfect, especially when she's the one making the crust. Mmm, flaky. One of the secrets is freshly-ground nutmeg, but really the best part is watching the juices bubble right after it's been taken out of the oven.
And then we eat it cold for breakfast the next day.
Cook the Book: Apple Pie
My dad is alwyas the answer to these questions. He perfected his crust and the pie had raisins - it was the most perfect pie. Unfortunately, he works in foodservice now and brings home frozen ones. They aren't awful, but it's just not the same!
How often do you follow a recipe exactly as written?
I always follow the baking powder and/or baking soda instructions to the letter, especially with buttermilk. Pancakes are fickle things after all.
How often do you follow a recipe exactly as written?
oooooooonly when baking!
How often do you follow a recipe exactly as written?
If I am baking I follow to a tee, or if I am trying out a new recipe of something I have never had or tasted. But otherwise I play around with what I am adding and go by taste for most things.
How often do you follow a recipe exactly as written?
Wow, I'm amazed at all the insight & knowledge everyone is willing to share--thanks fellow SE fans!
How often do you follow a recipe exactly as written?
I tend to only make relatively small adjustments when I cook, but occasionally I go the whole hog and toss in whatever I think might work. When baking a complicated recipe, I usually try to follow it exactly, but if it's a recipe I've made more than one, I'll make changes to suit my mood-- a dash of different flavored extracts, different types of flours, toppings, more/less sugar, et cetera.
Cook the Book: Apple Pie
Black Cat Cafe & Bakery in Sharon Springs, NY. Vanessa Daou, the baker there, has magic in that there rolling pin.
And emptyage - I would say "Mom" but I don't think my Mom's ever made an apple pie in her life. My Dad, on the other hand, rocks at pies, but cherry and chess are his forte.
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About emptyage
Website: http://www.emptyage.com
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Favorite foods: Oysters, Salmon, Tuna, Tacos, Collards, Kale, Chard, Sushi, Plums, Pluots, Apples, Saag Paneer, Coffee, Tea, Wine, Desert
Last bite on earth:
You know, saying anything other than "Mom" here is just plain heresy.