I always thought it was kind of strange that you get butter with the bread, croissants, etc. in the morning, but not with the bread later in the day, unless it's on your baguette with ham and cheese. They're always very rigid on how things can be served. I remember being at the Park Hyatt in Paris once and someone asked for a slight change in something served with an appetizer in the bar. Just could not be done that way!

lol even in Germany and USA I’ve been denied Kid menu stuff. Germany when I wanted the Pinocchio ice cream plate at an Eiscafe, because omg it was so cute. Sigh.
and my local “Japanese” curry place (I’m so convinced they’re Chinese or Korean) wouldn’t let me get a kids katsu curry with my ramen entree; thankfully I could just get a side of rice and a side of curry sauce.

let’s never forget the chicken salad sandwich in Seven Easy Pieces movie :-)

Just felt like it was time for Japanese


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Tofu salad

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Ebi
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Grilled saba
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Wagyu udon with lots of seaweed
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Momo / peach ice cream

A baguette in France with butter and ham is absolutely heavenly. :tu:

Tonight's light dinner will be a split cornbread muffin with peanut butter.

One of the best baguettes ever, Chef Margarita Manzke's baguette with Rodolphe Le Meunier Normandy Butter at Bicyclette last night (she and her husband Walter are also the chef/owners of Republique). As good as any that I have ever had, including in France.

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Good to know...I love Republique. It looks beautiful in the photo.

Might as well post the rest of the meal.


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Burgundy escargot en Croute with garlic parsley butter

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Soft egg in the shell with smoked sturgeon, kaluga caviar; absolutely spectacular. The LA Times restaurant critic Bill Addison raved about this.

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Caramelized onion tarte tatin with goat cheese; another Bill Addison's favorite

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Onion soup gratinee; our consensus was that there was too much thyme in the broth and that Ludo's version at Petit Trois is better.

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Bouillabaisse, striped bass, clams, mussels, prawns; the broth was phenomenal

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Liberty Farms Sonoma duck breast with braised cabbage, baby turnips and pears

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French fries with tarragon aioli; good, however, Ludo's are better

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Passion fruit and blackberries, and chocolate and berries tartes

:D I'd heat up the muffin a bit and use butter, not peanut butter.

Tonight's dinner are some pita, some beansprots and ground pork sauteed with some fajita seasoning (first snow of the season and lots of unsafe drivers as of late so didn't want to chance it to go grocery shopping).

Wow! beautiful. I did go on the website after you mentioned it...I wouldn't get past the baguette though (and it sounds like they keep bringing more). Yelpers all mentioned the soft cooked egg, Did you get the prix fixe?

Mixed baby lettuces with red onion, candied walnuts, dried cranberries & blue cheese dressing
Halibut with brown butter & parsley & lemon
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Yes, they keep bringing as many baguettes as you can eat, however, there is a charge for extra butter.

I don't follow Yelp restaurant ratings, but I do follow Bill Addison on Instagram.

https://www.instagram.com/p/CWY3sXCBI5c/?utm_source=ig_web_copy_link

There don't have a prix fixe menu, we just ordered what appealed to us. Sorry about the bad focus.

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Noe valley bakery, sf - also nearby a scene for Together movie with Ed Helms!
Bites of 3 scones - blueberry Lemon, cranberry currant, and chai almond


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This is the butter (Buerre de baratte) that I used to buy - nancy silverton wrote about it and I was lucky to find it in Sf. I just stopped buying it because Costco butter also tasted good on great bread. I was paying $14-ish for the 12-Oz block.

I was looking up a couple other places today & got this confused with someplace else that had a prix fixe. I did see the menu online. I happened to see the Yelp when I was looking for the restaurant site. I find them to be fairly accurate although certainly a different animal than a food critic.

They are planning on opening a tasting menu only restaurant on the upper floor(s). It was supposed to open "later this year," but I didn't see anything that suggested that's it's getting close to being opened.

My go to sources for restaurant recommendations are Bill Addison and the other LA Times food writers, Eater LA, James Beard Awards nominees and winners, Michelin and recommendations by chefs that I like and follow on Facebook and/or Instagram; they do dine at restaurants other than their own. Oh, yes, also friends and acquaintances whose taste in food I trust.

The color of that ice cream is gorgeous. I’d like my bathroom painted that color. No disrespect to the ice cream intended.

Picked up some little neck clams this afternoon. Prepared a linguine and white clam sauce for dinner.


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Enjoy]ed it so much , did a repeat for dinner of the portobello mushroom . Actually stuffed with mashed potatoes, feta and parmesan cheeses with spinach .


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Mutton satay with cucumber and ketupat
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Chicken rice
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Stuffed portobello mushroom

Turkey tacos incl avocado


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Took a tray of deep-frozen short-dated stew beef out of the freezer a few days ago. Had goulash a few times to many this year (even the resident Austrian feels that way). So the alternative was steak and mushroom pie (never developed a taste for kidneys). Beef is stewing now and goes into the oven later. Will be served with yellow mash potatoes.

Also bought some short-dated chicken yesterday. It's been grilled after being coated with a spiced yoghurt to make chicken tikka masala in 2 days with a recipe from... America's Test Kitchen!

Duck confit
 

Picked up some duck confit at Costco earlier in the month. My wife heated it up in the oven, and then quickly seared it on the stove. And then added scalloped potatoes. A perfect dinner!
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Pb&j from Saturday (emergency plane food that wasn’t needed)
small pineapple bun
Halloween Candy - snickers & Mars

I still think of that 80s man with mustache from the snickers tv commercials.


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Many times I had that duck confit in my hand & wondered if it was any good. Next time I will buy it...it is a favorite & glad to hear its good.

A four day old sandwich? Just throw it out, man. It is peanut butter, not caviar.

This. I throw out any sandwiches that are older than two days old.

So I was in one of my local asian supermarkets (there are like 12 of them within a 15 minute drive) and remembered this conversation about oyster sauce... and the pricing.... so...

LKK Standard: CAD$3.99
LKK Premium: CAD$6.99
Amoy Standard: CAD$4.59
Amoy Premium: CAD$6.99
Pearl River Bridge Standard: CAD$2.99
Pearl River Bridge Top-Grade: CAD$3.99

(Not including 13% "VAT")

This supermarket didn't have the "mainland" brands on hand but these brands I'd be willing to buy (I commonly use PRB's soy sauce).

Not sure what the premium/top grade stuff adds to the mix, but there ya go.

I just finished a Jersey Mike’s hot sub yesterday, from last Friday. A week is usually my limit, as long as it’s been in the fridge since we got it.

HST is charged on food in Ontario? Glad it was voted out in B.C. (was going to be a huge tax burden transfer from business to individuals).

Newk's Chicken Salad Sandwich at my desk at work.

It depends on the food... the tax system is all over the place here and not consistent. Some places, I buy a tea from McD, I only get charged PST. Other branches I get billed all 13%... bakeries.... some charge me 13% for a bao.... but others don't charge me tax at all... But most canned/bottled stuff is full fat 13%. Veggies and meat is random as well.

I still think that any oyster sauce is just flavored wet salt. I used to love it on green vegetables. Grew up with it. Now I have zero in my house and I barely touch the GF soy sauce in the house. I try hard to eat zero oyster and hoisin sauce.

It depends on the use case. With cantonese cuisine, they usually like big and bold flavours and salt enhances flavour. How supplimented the flavours are (eg, using hoisin or oyster) just enhances it. I generally don't use a lot of real salt on stuff I cook for myself, and I drink a lot of liquids as well so it helps keep the sodium levels in check. Then again, I'm known to indulge in salty foods as well (as above, I make my own salted eggs for rice dishes...).

I would've thrown that out on Monday. :D

I’d have eaten the insides and tossed the roll.

Dinner at Brick & Barrel:
Blackened mahi-mahi, mango salsa, rice, broccoli.
Beer X 2

:D If I was going to eat any part of it, I would toss the insides and heat the roll in the oven.

Sushi night.

Omakase - Whole Note - and wine pairing at Sushi Note.

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goma tofu | sesame tofu, miso paste

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kuro edamame

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miso soup

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hokkaido scallop tartare | renkon chip, cucumber, aji amarillo

missing picture: palate cleanser | yuzu sorbet

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white fish course, sorry I don't remember particulars

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dry aged yellowtail on the left and a mackerel on the right. sorry, don't remember the center

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bluefin tuna course; Toro on the right

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shrimp, scallop, Hokkaido uni

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torotaku handroll | pickled daikon radish, wasabi

missing picture: dessert | yuzu gelato

I’d assume a roll from a sub shop to not contain any preservatives. After a week, that would be beyond the grave stale. No way. The cold cuts, OTOH, are loaded. But it’s nice to know if we’re ever trapped together somewhere with a week old sub, we’d be able to split it without a fight.

As long as we have an oven, yes! Otherwise, I'll forage for berries or hunt and kill a squirrel or something. :D