A Broad Reference

Spices! 3
3 Stars

369 - 12th Street
Oakland, CA 94607
(510) 625-8889

Szechwanese chili peppers! Wow could it get any more "mala" (numb tingly) spicy? With names like: murder explosive numbing fire, the selections are all transcendental and will burn a hole first in your tongue, then your stomach and then your ass. The latest of a local chain of hip restaurants.

We had a large group and so were able to order a good cross section.
We started with the fu qi fei pien (beef and tripe) appetizer, which I've had before. Comes swimming in hot oil, with onion and other raw veg/herbs.
Cumin stirfried lamb- succulent and juicy but over salted- We had better at Cafe Darda (Muslim chinese in Milpitas)
Fish fillet with cured peppers- delicious. Watch out for peppers!
Deep fried tofu "snowed" with fried garlic & pepper- satisfyingly crisp morsels of salty peppery garlicky tofu with steaming creamy insides that take an edge off the slow burn on your lips.
Crispy fried noodles with seafood- just goopy sauce but with tender chewy shrimp, scallops and fish bits.
Numbing chicken over silken tofu- sprinkiled with fried soy beans, and green herbs the impressive chicken in hot oil layered in a glass bowl over the relatively cool and tranquil silken tofu.

And of course their specialty: Stinky tofu- molten lava of hot oil roils over the cauldron of "explosive" stinky tofu in a weltering mass of smelly mouldy socks. Richard's dad politely described it as "pungent". I tried a small chunk on a big mouthful of rice. Praticing the "inhale deeply and the sensors will be too overloaded to smell" technique, I inhaled a couple of peppers and spent a good 10 minutes hacking and wheezing the stinky tofu taste. Not something I'd repeat but interesting to try once. My friends assure me that deep fried stinky tofu is the way to go. (I'm not sure I can- Ok call me a wimp) But I noticed that none of them took the "hazardous waste" leftovers home (Richard cited "fear of opening his fridge")

Somewhat upscale hole-in-the wall, the hot chickie waitresses are entranced by the flashing lites and video screen with the latest asian pop and are slightly dismissive of the idea of acutally waiting on tables.
The dishes were all very similar tasting, so I think I might try to order a more varied selection next time. Overall a fun experience that I would repeat.

Posted by Misty at 09:36 PM | Permalink

296 Barber Ct
Milpitas, CA 95035
(408) 433-5199

Categories: Chinese, Seafood, Halal
3 star rating

Muslim Chinese- Halal menu. On the long drive north from Monterey, this is the perfect stop for sustinance. The place seats ~150 people so it's large and busy ~8:30pm- we were seated within minutes of arriving- ahead of chinese speaking folks who tried to cut in front. The misleading name steers one incorrectly away from the heart of the restaurant. Their specialties are the beef and lamb, and the chewy handmade noodles and green onion sesame flat cakes.
We ordered
Yang Rou Pao Muo (pillowy clouds of goodness) soup- with beef broth. Good deep flavor but the shredded bits of dough were cut square with a knife, leaden, tough and slimy- quite different from what i expected (recalling our guide in Xianwho insisted our crumbs be smaller "else" she warned "it will be tough". There it was sublime- we pulled apart these little round hard cakes into little shredded pellets that fluffedinto succulent morsels bursting with juicy broth). The waitress made sure that I knew what I was ordering for this dish- so I think she knew that we would be disappointed.
Sesame flat bread crunchy outside soft middle stuffed with tasty green oniony goodness. Alittle dry but good with the broth.
Handcut chunky noodles with lamb stir fry. Cumin crusted meat tasty and succulent but noodles were more than a little chewy (in stark contrast to the lite and tender noodles in Xian).

Eggplant was spicy and juicy but ordinary. I think I would pick a more regional specialty next time.

Service was frenetic but aware. Took our order- gave advice on the size of the meal we were ordering. "too much, too much for 2 people" but I wanted to sample each specialty item. Food came out quickly.
Amazingly Xian had better chi of wheat but the flavors were very complex, distinct and quite authentic. A good option for people wanting kosher chinese.

Posted by Misty at 04:01 PM | Permalink

Category: Local Flavor
5 star rating

Escape from Alcatraz Triathlon
1.5-mile swim, 1-mile run, 18-mile bike, 8-mile run
This triathlon extravaganza is so hard to get into, that participating in this race makes you one of the elite. (That's what I tell myself all the time).

Here are the categories
Pro/Elite- Lightning fast you routinely win events and are trying (starving) to make a living where you need calories to race effectively. You wish your sponsor were Jelly Belly. To enter you need a shitload of $$ and a card that says you're special.

Individual Age Group
Qualifying-Ninja fast you have paid tons of cashola to enter other specific events and have placed top in your age group division. (This is where they mark your age on your ass, your arm and your calf so that others can point at you and say s/he's so old). Then to enter you need a shitload of $$ (and you think you're special).

Random drawing- Smack talker extraordinaire, you are filled with desire to flagellate yourself over a course where you have no hope of doing anything except survive. You need to be one of the fortunate few chosen to pay a shitload of $$ and aware enough notice that you were selected to register. You know you're slow but you're in it for the smack. You can't wait to cap on the dorks who signed up for "Escape from the Rock" coz they didn't get into the "real" Escape. Compared to them, you're special.

Relay
Because you can't hack the course- you can't swim, you're directionally challenged, just not good at finishing anything dammit. This is a good face saving alternative. It's not as cool among those in the know, coz we know that you wussed out. As a team you add up to something approaching special. Make sure to omit the word "relay" in order to smack impressively about your race.

Posted by Misty at 12:26 PM | Permalink

This weekend my twin and I went down to Monterey for the annual pilgrimage to Gizdich Farm.
We met some friends and their kids. I had come prepared with trays for picking berries. Quickly we charged the fields- past the white pipe- and got down to the business of loading our trays with succulent orbs of red fruit. I explained to the kids that they had to calibrate how sweet the red ones were by sampling randomly across the rows. I don't think they believed my motivation.

My Gidzich Farm Yelp Review

Gizdich Ranch2007

After 2hours of picking everyone has mounds of ollalieberries and bright red fingers and lips. The sign in the weighing stall says "sampling is ok but grazing is prohibited", I think that we are a hair short of the forbidden fruit.

12 lbs later we decide the thighs and backs are dead, and I have a good sunburn coming up. I have a whole new respect for people who work out in the fields. I can't imagine that as my job.

We reconvene at the pie shop, sampling the dutch apple berry pie. Do you like pie? there's all different types- highlights include the apple dumpling served warm with caramel sauce. My fav's are the apple pie- piled high with apple and covered in a short flakey tender buttery crust. and the olalliebarry pie- juicy, sweet and purple.
All pie can come ala mode.
We get into a thumb wrestling match over the last strawberry-rhubarb pie. Happily I have a herculean thumb.

Cool play area with a red tractor to climb on.
My Central Texan BBQ Yelp Review

Then we stopped at the Central Texan BBQ in Castroville. It used to be a real hole in the wall with a Giant Artichoke as a landmark. Now in the new location, it's still a dive with lots of character and sawdust on the floor. The short and grizzled owner Don Elkins, appropriately topped with a cowboy hat and rearing rattlesnake greets all with amiable heckling.
" What'll it be for you missy?"
"The beef ribs please"
"How about an onion?
"No thanks"
"How about some beans?
"No thanks"
"Ah no farts for you today" With a wink and a nod, chuckling at his own joke, he slams the cleaver into the pile of meat on the counter.
As he chops your order, take a look at his hand where you'll notice he's missing fingers. Perhaps too close a call with the massive cleaver he wields? He smokes all of his own meats and makes his own sausage, and it is absolutely brilliant bbq. My favorites are the beef and pork ribs, and the sausage. If you love bbq, want to sample everything and can eat a horse the "Trail Boss" is the sampler. (You'll have leftovers)
Passing the torch to his son, the food is as good as I remember.
He hates when people don't order food, and will hassle non-ordering folk if they try to sit at the tables. He can get down right ornery when people try to split meals! Consider yourself warned...

Posted by Misty at 02:16 PM | Permalink

So funny, yesterday GT and I were sitting in the sauna describing breakfast to WW.
Buckwheat Crepes and rabbit Crepinettes with wilted Arugula and baby red onion.
and then WW asked if i could make her buckwheat pancakes with maple syrup (since she's allergic to wheat) and I said "Yes of course, with bacon and a poached egg".
This lady who was sitting in there too, got up to leave and said "You come here to exercise , all you do is talk about food and i haven't heard the word salad yet!" I didn't have the heart to tell her that the reason I exercise is so I can eat more food.

HAHA
kind of like sausage patties but made with rabbit
so delicious

I was at the Ferry Building Farmers Market yesterday, and strolling past the Fatted Calf Charcuterie Stall the rabbit crepinettes caught my eye. I love rabbit so I pounced like the fierce jungle animal I am.
Later on I found some buckwheat in the cupboard and so the obvious conclusion is: A breakfast of champions.

Crepinettes Instructions from Fatted Calf
Preheat a cast iron or nonstick skillet over medium-low heat for one minute. When warm, place crepinettes face side down and let sizzle for 6-8 minutes over a medium flame. Gently turn crepinettes over and cook for another 5-6 minutes until just cooked and both sides are nicely browned.
In the same pan wilt the arugula and top with chopped baby red onion. Salt and pepper to taste

Crepes
3/4 Cup Buckwheat flour
1 1/2 Cups Milk
1 Egg
pinch of salt

butter

Whisk flour, milk, egg together.
Allow to rest at least 10 minutes.
Heat crepe pan melt pat of butter till browned
Stir batter briskly before pouring 1/3 cup onto crepe pan. It should sound sizzling and bubble. Swirl to distribute batter evenly and drop heat to med-low. Flip when golden. When both sides are brown fold crepe and remove from heat.

Posted by Misty at 08:13 AM | Permalink