Dreamy's Delights

It's all about the food!

Home Made Condensed Cream of Chicken Soup

I am guilty of using a lot of Campbell’s Condensed soups. However, I’m trying to find replacements for them because home made stuff is just better for you and generally tastes better. I found a recipe at Tammy’s Recipes and thought I’d give it a try. It was helpful that I’d made a huge pot of chicken stock that I strained out this morning. ๐Ÿ™‚ I also used rice flour in an attempt to move away from so much wheat.

Sun, 2006-08-20 16:03 by Tammy ย  Tags:

Recipe Name:
Homemade Condensed Cream of Chicken Soup
Picture:
condensedchickensoupban.jpg
Description:

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

Yield:

3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you’re using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won’t need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy’s Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It’s so flavorful (even without MSG)! ๐Ÿ˜‰ I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick “can” of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Kris’s Review:

This doesn’t taste like the the stuff out of the can. That is not a bad thing! It’s got good herby flavor and a smooth creamy texture. I should add a note here… I don’t usually keep poultry seasoning on hand so I made some of my own. It’s probably a lot richer than the stuff from the store and adds more flavor.

I used it to make the sauce for Chicken & Broccoli. It’s not got the same flavor or exactly the same flavor of sauce made with store bought sauce but it’s really good. I was going to make my own mayonnaise too but I got a migraine and had to settle for just making the soup from scratch. All in all, I WILL be making this again. It’s worth the extra effort.

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Bacon-wrapped Asparagus, poached eggs and dill hollandaise sauce

What do you do when you have absolutely no idea what to make for dinner and all your large proteins are in the freezer? You improvise!

Sunday I happened to find some really nice finger size asparagus for only an arm, instead of an arm and a leg. I bought three pounds and have been thinking about what to do with it. Tonight, I figured out a use for some of it. I had some bacon so I wrapped the bacon around bunches of five asparagus spears and broiled it in the oven until the bacon was crispy and the asparagus was tender, about ten minutes, flipping it once halfway through.

I was originally thinking about a cream sauce but Jene wasn’t thrilled about that idea but he got onboard for some hollandaise sauce. I used my favorite recipe from Epicurious.com. This sauce is crazy easy to make because the blender does all the hard work. I never make hollandaise with a whisk anymore lol.

Finally, I poached up a couple of eggs for each of us. Topped everything with sauce and viola! Dinner ๐Ÿ˜€

Dill Hollandaise

Epicurious ย |ย 2005

by Katie Brown

3 egg yolks
salt and pepper
1-2 tablespoons lemon juice
2 sticks unsalted butter
dill, snipped

1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.

2. In a small saucepan, melt the butter and heat until bubbling hot.

3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.

4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.

5. Pour hot butter in a thin stream into whirring egg mixture.

6. Add dill and pulse to combine.

7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.
If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.
So here’s a picture of it. I sort of started eating it before I remembered to take a picture lol. But it was really good and I was really hungry

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Pickles: Take 2

After making the first batch of pickles I was very unhappy with the cucumbers I used. They’re pretty but the skins are tough. This may be an issue that resolves itself as they sit over the next couple of months but for now, I’m not pleased. So I bought a whole bunch of pickling cucumbers this past weekend and got around to canning them tonight.ย  I started out with ten pints but one of my jars broke ๐Ÿ˜ฆย  Breakage is a somewhat unavoidable risk when working with glass jars. Heating the pickling brine and putting it in heated jars helps but it’s not fool proof. So now I have 9 jars of pickles to try out in a month or so. I also changed up my pickling spice blend. I used a pre-made blend from the Spice and Tea Exchange, added some extra dill seed, fresh dill weed, and a big clove of garlic for each jar. I’m happy to report that I’m hearing metallic popping noises as the lids on the jars seal.

For those of you unfamiliar with canning, home canning jars come with a flat metal lid with a rubber gasket that sits on the top edge of the glass jar. A metal ring is used to help secure it. The process of heating the jars in boiling water causes a vacuum in the jar which pulls the lid down tight against the glass and the rubber then sticks to the glass, sealing out the air and bacteria in the surrounding environment. The lid also develops a slight dip in the top. So after the jars cool in about 12 hours or so, I’ll press down on the tops and make sure they all sealed. If one doesn’t (I had one in the last batch that didn’t) I’ll put it in the fridge and have one for “quality testing” ๐Ÿ˜‰

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Portabella Mushrooms stuffed with Homemade Sausage

The asian market down the street had portabella mushrooms on sale when I was there yesterday. Being a big lover of mushrooms, I bought lots! I also picked up a nice fatty piece of pork shoulder and decided to try my hand at making sausage. Since I don’t have casings yet, this was a great excuse to make a fresh, uncased sausage to stuff my mushrooms with. And because my hubby is completely awesome, I had the grinder attachment to my KitchenAid mixer. He bought it for me three years ago and this is the FIRST time I’ve used it lol.

The grinder is basically a plastic tube with a screw inside that pushes the meat through a cutting blade and die. The die comes in two sizes, large grind and small grind. After fitting the attachment to the front of my mixer I started feeding the cold (first lesson, it should be almost frozen cold) into the chute of the grinder, using the large die. Then I switched to the small die and fed the meat back through again, this time adding a few cloves of garlic. Once everything was ground the second time, I put the meat in the mixer bowl and using the paddle, I beat in salt, red wine and seasonings. Then I took a small bit and fried it up in a pan. With pork, you need to cook your sample instead of eating it raw. Jene and I decided it tasted pretty good ๐Ÿ™‚

The next step was to add my veggies for the stuffing. I added minced celery, onions and mushrooms, stirred it all together and heaped it up on top of the mushrooms. I decided that the mushrooms needed an acid flavor so I drizzled some balasmic vinegar in the caps before adding the sausage stuffing. Finally, I topped it off with a bit of grated parmesan cheese. Then the mushrooms went in the oven at 350F for about 45 minutes.

The texture of the sausage come out really nice. It’s more tender and not as mealy as store bought sausage. I will definitely be making more sausage! Jene and I both feel the flavor is missing something but can’t quite nail down what. I was in too much of a hurry to keep adding things and frying a taste to fix it tonight. It’s not bad, just missing something… I’ll figure it out on the next batch. ๐Ÿ™‚

 

In addition to the sausage, I also processed yet another batch of tomatoes. Theoretically this is the last batch for the season and it was a small batch, just the tomatoes from the garden yesterday. I’ll get a quart or two and that’s perfect. ๐Ÿ™‚

I picked up some proper pickling cucumbers which I was going to can tonight but the sausage making took a bit longer than I thought it would. So pickling will take place tomorrow. I decided to use some regular, green cucumbers because the crystal apple cucumber skins are just too tough for my liking. Plus I got too much ginger in the spice mix and it’s a little strong. Not bad, but not the flavor I’m looking for.

So that’s today’s cooking adventures. ๐Ÿ˜€

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Oatmeal Blondies

It’s really hard to lose weight and be fit when you have a sweet tooth… sigh. For example, I was happily snuggled up in bed this evening when I had a sudden craving for baked goods. I wanted something that was easy to make and had some texture to it. I’d been thinking about blondies for awhile. They’re similar to brownies but don’t have the cocoa. So I did what I always do when I’m looking for inspiration, I surfed the internet! I found the recipe for Milly’s Oatmeal Brownies on allrecipes.com. It fit the bill perfectly for my current craving. I adore oatmeal so this was just what I was looking for.

Recipe

1 cup butter at room temperature

1 cup firmly packed light brown sugar (I was out so I subbed in 1 cup of turbinado sugar)

1/2 cup white sugar

2 eggs

2 tsp vanilla extract

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 1/2 cups all-purpose flour

2 cups rolled oats

chocolate chips (optional)

raisins (optional)

Preheat the oven to 350F. Grease and flour a 9×18 baking dish.

In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. I used white chocolate chips and toffee bits. The batter was VERY thick and I had to smoosh it into the pan with my hands. However, it baked up beautifully.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

Now… using the turbinado sugar made a bit of a change in the texture and flavor profile. Instead of a cakey sort of brownie it came out almost caramely if that makes any sense. Turbinado sugar is made from sugar cane but minimally processed. It’s a golden brown color and comes in large crystals. It’s got a slightly richer flavor (I think) than brown sugar. It has more moisture in it than traditional brown sugar so that contributes to the ooey gooey factor in the blondies. The toffee chips don’t hurt than any either lol. The oatmeal adds just that perfect, chewy texture. Basically, I loved this recipe. I will admit it’s just a trifle bit too sweet but then again, it’s only too sweet if I’m eating a quarter of a pan at a time… Obviously,ย  I would never do something like that (pay no attention to the empty pan).

 

 

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Greek Style Beef & Pepper Casserole

So this recipe is what happens when I’m running low on ingredients and start putting random stuff together. I had some ground beef that was thawed enough to crumble and brown but not thawed enough to make burgers (if that makes sense). I also had the gorgeous peppers I wanted to roast. I originally thought of stuffing the peppers with the beef but realized the meat of the peppers was too thin to hold up to that. For some reason, I thought of a Greek dish called Moussaka.

Moussaka is a casserole style dish with a layer of egg plant, topped by seasoned ground beef and a thick cream sauce. I didn’t have any eggplant but I had those beautiful peppers from the farmer’s market, ground beef, onions, seasonings and feta cheese. It was easy enough to whip up some cream sauce ๐Ÿ™‚ Instead of putting the peppers on the bottom, I put them on top of the beef because they were so thin and delicate. I will mention that moussaka doesn’t have feta cheese in it but I love feta lol.

To see a picture of what moussaka looks like click on the link to the Cooking with Anne webiste.

Recipe

2 lbs mixed sweet peppers – roasted, peeled, seeded and opened down the side

2 lbs ground beef

1 medium onion – chopped

dried oregano to taste

salt & pepper to taste

lemon juice/lemon peel (enough to add flavor but not drown the beef)

2 cups crumbled feta cheese

2 cups cream sauce (see the Chicken Pot Pie recipe)

panko bread crumbs

Preheat oven to 350F. Grease a 9×13 baking dish.

Brown the beef and onion in a skillet, adding the oregano, salt, pepper, lemon juice and lemon peel. I also added some dried minced garlic. That’s personal preference. The lemon and oregano are what give it the greek flavor. Once the meat is browned, set it aside to cool. When it’s cool enough to handle, mix in the feta cheese. Spread this mixture in the bottom of the baking dish. Layer the opened up sweet peppers over the top, kind of like a crust. These peppers were long, thin peppers and covered the meat in two thin layers. Spread the cream sauce over top, sprinkle with bread crumbs and bake for about 30 minutes until the sauce is bubbly and the bread crumbs are golden.

 

Here’s a picture of the pretty peppers roasting on the grill. The next picture is what the beef and feta cheese look like mixed together. Finally, the last picture is the finished product. I could have let it brown a little longer but I was hungry and it smelled SO good! And yes, it tasted really good too ๐Ÿ˜€

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My Cafe (Newark, CA)

I like diner type restaurants. They usually have a decent menu and good service. My Cafe, on the corner of Thornton and Cedar in Newark, Ca fits that profile. I’ve been pure laziness this week about cooking and Jene took me out tonight. We hadn’t been to My Cafe before but have driven past it several times. Tonight was the night to check it out ๐Ÿ™‚

The inside of the restaurant is nice. It’s obviously been recently remodeled. It was clean and the staff was very nice and attentive. Victor was our server and he did a great job.

Onion rings are not only one of my favorite foods, it’s a good way to judge a restaurant. Are the rings flavorful? Is the coating crisp and not soggy? Are the onions tender and sweet within the breading? The answer to this for My Cafe was yes. They weren’t the best rings I’ve ever had (Baldie’s holds that honor) but they weren’t bad. I like the rings cut a little thicker but the coating was nicely crispy and not at all soggy. The portion size was also quite generous.

Another test is Eggs Benedict. Hollandaise sauce isn’t hard to make but there’s a lot of places that can’t seem to make it right. Yes, it’s technically a little touchy, making sure that the egg yolks don’t curdle while they get whisked into the hot butter… But with the advent of the modern blender or food processor it’s not bad and more cooks should be able to handle it. The cook at My Cafe did a good job with the hollandaise sauce so I now have a place to get good benedict close to home, hooray! The other thing I’m picky about is how my eggs are poached. I like them poach medium-well so that the yolks are just a little bit runny. I will keep sending my plate back until they’re cooked correctly too. This cook got it right the first time. I also liked the fact that they used slices of traditional ham that had been fried instead of the usual boring Canadian bacon. I got the country potatoes on the side and this is my only complaint with the dish. I loved the fact that they were obviously cooked from fresh potatoes (not frozen) but they were under seasoned. They needed some onion, garlic, more salt & pepper, and maybe a bit of parsley. Still, I’d rather have fresh, under seasoned potatoes than something out of the freezer.

Jene’s dinner selection was the Gourmet Burger. A nice thick burger patty with bacon, mushrooms and cheese. He said the flavor was good and from what I saw it was nice and juicy. He had the steamed veggies as a side and like the potatoes, they were under seasoned.

Other than that, Jene was really happy with his meal. ๐Ÿ™‚

Finally, we ordered dessert. They do dessert crepes but we were too full to try those so we ordered pie to go. They do not make their pies in house so I don’t blame them that the pie really isn’t that great. I had the peach pie and there was barely any filling in it. The crust was kind of soggy. Jene’s coconut cream pie was ok but nothing spectacular. Next time we eat at My Cafe I’ll try the dessert crepe because that sounds super good. ๐Ÿ˜€

 

The overall opinion is that we’ll eat here again, probably fairly regularly. Jene’s Grandmother will probably enjoy it too. If you’re local, I recommend you try it out.

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Epic Tomato Sauce and Pappardelle Pasta

When I said I wasn’t going to be cooking over the weekend I wasn’t entirely truthful. I took part of the kitchen with me to Darren’s house and made dinner for us Saturday night. To give you an idea of how sad Darren’s kitchen is, he tried to give me a large pot, his only largish bowl and his cutting board because he didn’t realize they actually belonged to him lol.

My post yesterday was about the Spice and Tea Exchange on Fisherman’s Wharf. The other half of Saturday’s shopping trip was visiting the Farmer’s Market at the Ferry Building off the Embarcadero in SF. I’ve been living here for almost five years and this was the first time I’d ever made been. I have a new favorite farmer’s market and fortunately, it’s far enough away that I won’t go broke buying mushrooms and other fresh produce, high end meats, oysters/seafood and cheeses. Yes, you can find all those items there.

So here’s a list of what I got and where…

3 types of squash (round zucchini, gray squash, small yellow squash) – outside produce vendor

light green and red sweet peppers – outside vendor

fresh basil – outside vender

chicken of the woods, chanterelle and lobster mushrooms – inside, Far West Fungi – I could rhapsodize about this store for hours.. I could also spend a couple of hundred dollars buying nothing but fresh mushrooms. I LOVE mushrooms and the selection made my mouth drop and then I drooled all over myself, Jene and Darren. They have the basic white, cremini and shitake mushrooms… Oyster mushrooms are fairly standard for a mushroom vendor. From there it gets really exciting. Not only did they have the standard golden colored chanterelles, they had yellow foot and BLACK chanterelles! They had beautiful, bright red Lobster mushrooms and Chicken of the Woods which I’d heard of but never seen for sale. I will be going back next time I want to make mushroom risotto to get some of those lovely colors and textures.

Guanciale – inside at Boccolone. This is salt cured pork jowl. The flavor of the meat is similar to prosciutto but much fattier. Perfect for frying up to render the fat.

chuck roast – inside at Prather Ranch Meat Co. Chuck roast requires a long simmer to make it tender. This melted in our mouths.

This picture is the produce from the market that went into the sauce.

So here’s the recipe for the sauce I finally made.

2 quarts tomato sauce (I used the home made sauce I canned the week before.)

.40 lb guanciale – chopped

2 lbs chuck roast – cubed 1″

1 lb mixed mushrooms (I used chanterelle, lobster and chicken of the woods) – chopped

1.5 lbs mixed squash – chopped

2 small sweet peppers – chopped

1 medium onion – chopped

Fresh basil

Put the tomato sauce in a large pot over low heat.

In a large skillet over medium high heat, fry the guanciale to render out the fat. Add the beef in small batches to sear. Add to the pot with the tomato sauce. The chicken of the woods mushroom is large flat disk of a mushroom. It’s also very dry. It requires a long low simmer to achieve anything resembling a decent texture. I put it in with the meats at the beginning of the cooking. I let this mixture simmer for about 3 hours.

Using the same large skillet as for the meats (leave the remaining fat in the pan) add about 1 TB of butter, the remaining mushrooms, the onion and peppers. Sautee until the mushrooms release some water and add to the sauce. Simmer for another 45 minutes. Then add the chopped squash. Bring the heat up to medium low and simmer 10 minutes. Add chopped basil to taste. Serve over a hearty pasta.

For this dish I made pappardelle noodles. This is a traditional italian egg noodle (the same dough make fettucine or linguine) it’s just cut wider, about 1″ wide. The wider noodle stands up better to a heavy sauce. And, crazy that I am, I sat at Darren’s making noodles from scratch. It was worth it ๐Ÿ™‚

Darren doesn’t own a strainer so to prevent the noodles from being soggy, I put them in a dishtowel. Odd but effective. Here you can see the wide width of the noodles. And here is a bowl of noodles topped off with the sauce and some grated parmesan cheese.

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The Spice & Tea Exchange (San Francisco, CA)

On Pier 39 in San Francisco is one of my favorite guilty pleasures. The Spice & Tea Exchange is a place I only allow myself to visit about twice a year because I’d go broke otherwise lol. I discovered it on my wedding day last year when we were wandering around Fisherman’s Wharf after the wedding. It’s not a very big store but it’s got all the hard to find, exotic spices that make a chef’s heart go pitty pat.

Now, those of you who know me, know I am a loyal Penzeys Spices customer. I suppose I’m cheating on them a little bit, but only a little bit ๐Ÿ˜‰ Most of what I get at The Spice and Tea Exchange (STE) are things I can’t find at Penzeys. A few examples… all those fancy flavored salts that Penzeys doesn’t carry, I can get here. STE also carries things like soy sauce powder, worchestershire sauce powder, powdered habanero pepper and a whole list of other interesting products. They also carry some delicious teas and flavored sugars. I LOVE this shop! I will say one thing and it’s not a complaint, just an observation. The prices are high. It’s not unexpected given the location in the heart of Fisherman’s Wharf but it explains why I don’t go more often. ๐Ÿ˜€

Here you see my lovely Sasha investigating the haul from yesterday’s shopping. One of the things we get at STE is the most potent catnip in the whole world lol. I sat down to take this picture and Sasha was immediately sniffing around to find the good stuff. I had to stop and feed everyone catnip before I could sit down and write this entry. In fact, I had to give them thirds before they began to be satisfied. Hugh is an especially big nip head.

Anyway, along with catnip, I got an acacia wood salt box (which Sasha is sniffing), Pirate’s Bite (a very hot blend that goes in a spice grinder and is Jene’s favorite condiment ever), Vik’s Garlic Fix (MY favorite blend for almost everything savory), Thai Red Curry, Ginger Teriyaki blend, pickling spice and whole allspice.

The owners of the shop, Richard and Stefan, are complete sweethearts. They also have a retired chef who comes in on the weekends and I adore talking cooking with him. I am horribly embarrassed to admit I can not for the life of me remember his name right now. Sigh. Well, hopefully he’ll read this and understand that I have a colander for a brain and I give my sincerest apologies for the memory lapse.

This weekend’s trip was all about the spices but their tea selection is very good too. I have a tin of Earl Grey that I love using to make my morning tea before work. I have some other fun teas but I’d actually have to get off the couch and look at them to remember what they are and I’m lazy tonight.

At any rate, if you’re near Pier 39, stop in and check them out. If you’re not near the wharf, check out their website http://www.spiceandtea.com/

Thank you again to all the employees there for another wonderful shopping experience!

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Sweet Maple (San Francisco, CA

One of the benefits of living near San Francisco is that Jene and I can come over to the city and visit some fun spots. We came in last night and saw the Smashing Pumpkins at Bill Graham Civic. A very good show and I recommend seeing them in concert if you can. Another nice thing about San Francisco is the wide range of restaurants. This morning our host, Darren, took us to Sweet Maple for breakfast. Jene and I had seen this restaurant on tv talking about their Millionaire’s Bacon so I was extra excited to try it. Unfortunately, the reality was a little disappointing. ๐Ÿ˜ฆ

I had the Eggs Benedict with harvest roasted potatoes and a sweet mimosa. Jene and Darren had the Bulgogi Burger and Phil had the Bulgogi Scramble. In addition to that we had the sweet potato puffs and a side of Millionaire’s Bacon.

I’m going to start with the good thing. The sweet potato puffs are insanely good. They’re little tater tots made with sweet potatoes and since they’re small, they’re easy to eat like popcorn. I could have eaten another plate or two and been completely happy. The portion size is generous and even sharing it three ways, I was happy that we all got a good share. That being said, I was not as impressed with the rest of the meal…

Here you can see my eggs benedict is pretty much a standard presentation which is fine. What wasn’t so fine was the fact that it was lukewarm at best. Nothing we ate today was really very warm. I understand that they’re busy on Saturday morning but still… barely warm eggs aren’t that good. I will give them props for getting my eggs cooked medium well at least. The hollandaise was at least well prepared and not curdled but the seasoning was a little flat. It just wasn’t anything impressive.

 

Jene and Darren had the Bulgogi Burger. The menu claims that all burgers contain a half pound of beef. There is no way this burger had a half pound of beef. you can see even before the bun is cut that there’s not enough thickness here for a half pound of beef. The flavor was ok but again, nothing to write home about. The general consensus was “meh.” The Bulgogi Scramble that Phil had isn’t even going to make the photos from this morning.

Finally, the Millionaire’s bacon… What a rip off! For $8.75 you get two slices of bacon. I watched the United States of Bacon episode that featured this bacon and it looked amazing. However, I suspect the increase in business has made them rethink how they were going to serve it. On the show, the bacon was cut so thick it was only about 5 slices per pound. Even being slow cooked for several hours, there’s no way the bacon we got was that thick. I didn’t even take a picture because it was just a couple of pieces of bacon on a plate. Yes, it was sweet and spicy but you can accomplish that with some maple syrup and chili flakes.

Now, that I’ve covered the food, let me talk about the service. This is pretty much all bad. I get that SF is a multicultural city but if I’m in a restaurant where the menu is in English, I expect the staff to speak enough english to take my order. Nope, I asked for a side of extra hollandaise, I got the hollandaise on the side instead of extra. (With a side order of eye roll from the waiter.) We had to ask twice for the bacon to show up. When we finally got all our food, I had not one but TWO people try to take my plate off the table before I was done eating. Just because one person at a table of four is done eating doesn’t mean that everyone else is ready to have their plates whipped away. Seriously, I sat back to have a sip of tea before finishing and this guy is wanting to take my plate. I finish my potatoes and want to take a sip of tea before eating my fruit and again, there’s someone else wanting to take my plate. I want to FINISH my food and not feel like I’m being shoved out the door. I told the “manager” thatย  I wasn’t happy. I doubt he was actually a manager since he was in the same black clothing and was serving tables like everyone else. I very much got the feeling that what I said went in one ear and out another. Overall, a very underwhelming experience. At least with San Francisco, there are lots of other places to eat because I won’t be going back!

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