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sabrinah888

New Recommendations in San Fran

I have to second Zero Zero and Flour and Water (although it's not near Moscone).

The Best Sandwich in San Francisco's Mission, Part 3: San Francisco-Style Subs

I lived in SF and now in the Netherlands. I've been eating Tiger Bread and now I know why I like it so much!

Asian-Inspired, Genius Level Drunk Food at... Hamburger King?

I've loved Hamburger King and their Auktuagawa for years! Got scared when it changed owners, but the place is kinda nice now. I used to go there often in my 20's and at that point it was hangover food. Now, it has a much larger Asian menu and I haven't seen Sonia. Not sure if that's good or bad.

48 hours in Chicago

Hot Goug's and Kuma's Corner. Not in a great touristy part of the city, but they are near each other. Both budget friendly.

I suck at making...

Well, I tried to make mayo last week and had to follow the recipe for what to do with it if you just failed. Will try again at some point but wasting all of that oil!

Scoop the Book: Sweet Cream and Sugar Cones from Bi-Rite Creamery

Vanilla or peanut butter chocolate.

Alternative Proteins

Not entirely in line with this, but I was an anthropology student in college and a class touched on food related issues. It outlined that the more domestic animals not raised for meat (cats, dogs) were allowed in the house. Horses and transportation animals were next. After that were the animals raised for consumption and housed outside of the general living area.

Cook the Book: 'Bangkok Street Food'

Elote and tamales!

Milk Bar ice cream

I made one of the Milk Bar's ice cream the other day and the flavor was great but the consistency was kinda odd. More ice milk or slushy like? Now, I've only worked with gelatin once before so I don't know if I did something wrong or that is how the recipe turns out. My gelatin, once proofed, was rubbery and I did use the glucose called for in the ice cream. Anybody have any thoughts? Also, it took forever for it to freeze up in the ice cream maker. I did use a well frozen canister. Thanks!

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