HDTenEightyP/NetNews huggingface dataset:
From: mcb@umberto-eco.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Mandarin Chicken?
Keywords: Chinese, Mandarin, chicken
Date: 16 Apr 92 07:40:57 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, mkoblas@nas.nasa.gov (Michelle R. Koblas) writes:
> Anyone out there know of any restaurants in the Bay area that have
> "Mandarin Chicken" on their menu??  I first had this a while ago in
> Eugene, Oregon at China Blue and thought for a long time that it was
> a speciality dish, but recently I saw it on the menu at "Fu Sing" in
> Mountain View (formerly "Jing Jing", formerly...).
> 
> It's basically a breaded chicken dish with a spicy coating (garlic, 
> peppers, scallions, etc.).  The one at "Jing Jing" was similar but 
> no where near as good.  The chicken still had bones, for one thing.
> 
> Anyway, if anyone has seen this on a menu _anywhere_ in the Bay area,
> I'd love to hear about it.  This is *definitely* by far one of my
> favorite dishes.  (Yes, I'll even go to Oregon for it, if I have to...)

I'm not sure if this is *exactly* the same sort of thing, but my
favourite Chinese chicken dish is called sesame chicken at Mandarin
Gourmet (Ramona St., 3/4 block north of University) in downtown Palo
Alto.  It is boneless breaded chicken fried in extremely hot oil
(rendering it crunchy & non-greasy) then coated with a spicy, garlicy,
sweet sauce and finished with sesame seeds.  It's served on top of
crispy rice thread noodles and a garnish of greens.

The sesame chicken alone is worth a trip to Mandarin Gourmet, but I've
found practically everything else on the menu spectacular as well,
especially the noodle dishes (try the Mandarin special pan-fried
noodles) and seafood.  

--
Michael C. Berch  
mcb@postmodern.com
Newsgroups: ba.food
From: phil@zorch.SF-Bay.ORG (Phil Gustafson)
Subject: Re: Searching for Chow Fun
Organization: Famed Parquet Floor
Date: Thu, 16 Apr 1992 01:35:49 GMT


Try the Pleasant Taste restaurant, on Fair Oaks just south (virtual west)
of Rte. 101.  I see chow fun as "Chinese Soul Food", and they fit that
image -- big, tasty, fairly cheap servings.

The beef with black bean chow fun is probably the more traditional, but
try the "chow kwai tu" -- chow fun with veggies, shrimp, bbq pork, and
curry sauce.

(This place has been around for many years, with several changes of ownership
and a fire or two to break the continuity.  It's worth a visit for
non-chow fun stuff, too.  One thing I've never ordered is the "fok kin
fried rice".)
-- 
|play: phil@zorch.SF-Bay.ORG; {ames|pyramid|vsi1}!zorch!phil                |
|work: phil@gsi; sgi!gsi!phil            | Phil Gustafson                   |
|          "Everything not forbidden is compulsory"                         |
|                     The world in general, especially Republicans          |
From: oliver@redwood.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: ba.food
Subject: Wedding reception
Date: 10 Apr 92 01:50:33 GMT
Article-I.D.: agate.s2s99INN6q6
Distribution: ba
Organization: University of California at Berkeley
NNTP-Posting-Host: redwood.cs.berkeley.edu


My fiance and I have been looking around for a nice place to hold a small
wedding reception (say around 30 people, 40 at the most).  We'd like to
find a quiet and pleasant restaurant or B&B with good food, preferably in 
Berkeley.  We thought about Chez Panisse, but they weren't interested.
The two things we care most about are good food and a welcoming atmosphere.  
We don't care about it being fancy - the quality of the linen is not a 
major criterion :-).  Price is not a major object, but we are trying to 
keep things reasonable, so we'd like to avoid needlessly expensive places.  
We're unlikely to want to do it at a chain restaurant, or at a hotel 
(except, just possibly, at a place like the Claremont ... but probably not 
even so).

Thanks very much for any suggestions!
- Oliver
From: ssmith@eoin.net.netcom.com (Shannon Smith)
Newsgroups: ba.food
Subject: Re: Looking for Korean Restaurants.
Date: Tue, 07 Apr 92 18:21:11 PDT
Distribution: ba
Organization: Amethyst Systems

chris@hpspdla.spd.HP.COM (Chris Bostak) writes:

> There's one called Korean Garden (I believe) at the corner of Bernardo
> and El Camino in Sunnyvale.  I've only been there once, but thought it
> was great and will be going back soon.  I can't tell you whether it was
> authentic or not, but it sure tasted good!  Prices were in the 8-10 or
> so dollar range and you get all the neat side dishes too.

If it's the restaurant I'm thinking of, it's not quite on that corner...
it's between El Camino and...Heatherstone(?) (Towards Cupertino)

I agree--fine food.

---
Shannon Smith                     ssmith@xocolotl.com

     "For the world trusts us with power... they trust
      us to do what's right."    
                   G. Bush, "State of the Union," 1992
From: alan@StarConn.com (Alan Deikman)
Newsgroups: ba.food
Subject: Re: Mark of a good Chinese restaurant
Date: 6 Apr 92 17:15:27 GMT
Distribution: ba
Organization: Starnet-Public Access UNIX--Los Altos, CA  415-949-3133

In article <1992Apr01.094917.19704@clarinet.com> (Brad Templeton) writes:
>It is often said that the mark of a good Chinese (or other asian) restaurant
>is how many Chinese are in the restaurant.  [stuff deleted]

My favorite test is how good the hot-and-sour soup is.  I have never
been to a Chinese restaurant that had good h-a-s soup that did not
have other good things on the menu.  Conversely, most restaruants
that can't make h-a-s never seem to be worth anything.  I'm not sure
why this is, but I think it has to do with the fact that most h-a-s
soup is made (so I'm told) with leftover ingredients from other dishes.

In Fremont, try the Ho-Chow on Warm Springs Blvd.

Alan Deikman
============
Newsgroups: ba.food,ba.general,ba.market,rec.food.cooking
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Looking For East Bay Store Selling Thai Curry Paste
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Distribution: ba
Date: Mon, 13 Apr 1992 21:56:50 GMT

jon@lindy.Stanford.EDU (Jon Corelis) writes:

>noring@netcom.com (Jon Noring) writes:

>>Hello,

>>I've been looking for a store in the East Bay that sells various Thai curry
>>pastes. 

>   All the canned ones I've tried have been really lousy, including the
>ones imported from Thailand.  Any Thai cook book will tell you how to
>make your own, and though it's a bit of work, it's well worth it.
>--


>Jon Corelis               jon@lindy.stanford.edu
>Stanford University       BITNET:  BA.JYC@RLG.STANFORD.EDU 


Hmm, well yes, but...  Thai pastes _are_ a lot of work, and I've used
one brand that was really pretty tasty (at least the Mussuman paste);
unfortunately, I can't find it anymore.  At any rate, the _canned_ stuff
is truly lousy; one of the brands that comes in a lined cardboard cup
with a plastic lid was the good one -- but not the most common one.
Aaaaaaah!

Virtually any Asian grocery carries these somewhere on the shelf, but
there is a Thai grocery store on University Avenue, not too far west
from Sacramento.  Sorry I can't be more specific, but there you are.

While you're in the area, eat at the Siam Cuisine (!!!!!!!!!) a few
blocks farther west and pick up a copy of their cookbook.  If you go
there in the evening, you can probably get Somchow to autograph it.
These recipes are _by light years_ the best Thai recipes I've ever seen,
and very well tested.   The curry pastes can be made ahead of time and
frozen, which comes in handy because occasionally you need to blend
several together.  Also, the cookbook never tells you how much paste to
put in the dish!!!!!!!  But, if you do it to taste it is wonderful.

--Jeff Frane (unabashed Siam Cuisine fan)

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 644-8135 (1200/2400) 
"Where the press is free and every man able to read, all is safe."
                                    --Thomas Jefferson
From: Barry.Kapke@f133.n914.z8.rbbs-net.ORG (Barry Kapke)
Newsgroups: ba.food
Subject: Burmese in East Bay
Date: 13 Apr 92 10:57:58 GMT

Just wanted to share with you my latest discovery. There's a new Burmese
restaurant in Oakland called NAN YANG. Its located off the corner of College and
Claremont. EXCELLANT!

The prices are reasonable. A good dinner for under $10. Lots of food and very
good food at that. A very large vegetarian menu is available. I had Garlic
Noodles with Curried Spinach and Tomatoes and a Vietnamese Coffee. Um um good.

Barry (1:125/33, 8:914/133, 88:881/172, 93:9300/33, 96:125/33)

 * Origin: BODY DHARMA * Healing Body, Mind, Spirit & Planet * (8:914/133)
From: johnf@Auspex.COM (John Fereira)
Newsgroups: ba.food
Subject: Re: Mark of a good Chinese restaurant
Date: 6 Apr 92 22:28:28 GMT
Distribution: ba
Organization: Auspex Systems, Inc.

In article <1992Apr6.171527.6266@StarConn.com> alan@StarConn.com (Alan Deikman) writes:
|In article <1992Apr01.094917.19704@clarinet.com> (Brad Templeton) writes:
|>It is often said that the mark of a good Chinese (or other asian) restaurant
|>is how many Chinese are in the restaurant.  [stuff deleted]
|
|My favorite test is how good the hot-and-sour soup is.  I have never
|been to a Chinese restaurant that had good h-a-s soup that did not
|have other good things on the menu.
 
I use the same test.  My favorite Hot and Sour soup can be found at 
China Delight (Cambrian area in San Jose).  Coincidently,  I like
most of the things on their menu.  I went in there for take-out
last Saturday at around 7:30.  There was only two tables occupied.
Their location is a bit hard to find and the 10 or so Harley's
parked in front of the Biker Bar next store may not be helping
business.  But, they do have great food and need the business.




-- 
+=============================================================================+
| John Fereira                Al Bundy for President          
| johnf@auspex.com         "He's as good as the next guy"                     |
+=============================================================================+
Newsgroups: ba.food
From: jerry@watchman.sfc.sony.com (Jerry Scharf)
Subject: Re: need help finding soft serve ice cream
Organization: SONY Advanced Video Technology Center San Jose, CA USA
Distribution: ba
Date: Fri, 17 Apr 1992 18:29:06 GMT


The CA equiv of Carvel seems to be Foster Freeze. They are all over the area in
drive up stands similar to dairy queen. I have not had enough soft serve to claim
taste opinions on any of the above.
 
-- 
Jerry Scharf	Systems and Network Administrator
Advanced Video Technology Center  Sony America, San Jose, CA
email: jerry@sfc.sony.com	Phone (408) 944-4989
From: chew@macross.csd.sgi.com (Stephen Chew)
Newsgroups: ba.food
Subject: Re: Stinking Rose?
Date: 10 Apr 92 01:24:22 GMT
Article-I.D.: odin.1992Apr10.012422.18759
Distribution: ba
Organization: Silicon Graphics, Inc.

In article <a5Tl02xo0f1301@JUTS.ccc.amdahl.com>, jdg40@pecan.spa.amdahl.com (Jeff Gee) writes:
|> In article <2081@cypress.UUCP> wl@cypress.com (Wilbur Luo/COMM) writes:
|> >Has anybody tried the food at the Stinking Rose in SF?
|> >How is it?
|> >
|> >-W
|> 
|> Pretty bad food at not-inexpensive prices.  Didn't get good reviews
|> in any of the major publications either.  Best to skip this one.
|> 
|> Jeff

I'd agree.  Not very good with the garlic.  They tend to over cook the
food so the flavor leaves.  As Jeff said, not inexpensive.  The only
reason I go there is, they have alot of the stuff from the garlic festival.
Mama Rapp's garlic mustard can't be beat!
--
Stephen Chew (chew@csd.sgi.com)  Why do people say, "Can we be frank?" 
SGI Product Support              Does this mean they B.S. all the other times?
From: ladasky@netcom.com (John J. Ladasky II)
Newsgroups: ba.food
Subject: Los Gatos/Saratoga Area Banquet Halls?
Date: 8 Apr 92 08:01:27 GMT
Article-I.D.: netcom.0wqjq3d.ladasky
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Greetings!

	I'm on the lookout for a good place to celebrate my parents' 25th
wedding anniversary this summer.  They'll be involved with the West Valley
Light Opera, and we're trying to get them to a nearby restaurant on the
premise that they're going to a "cast party."  I thought that downtown
Los Gatos might be a good place to look - only I haven't been over there 
in years!  What do all you netters think?

						Thanks in advance,
						      - ii

-- 
-----------------------------------------------------------------------------
John J. Ladasky II 					(ladasky@netcom.COM)

Netcom - Online Communication Services San Jose, CA
-----------------------------------------------------------------------------
From: ladasky@netcom.com (John J. Ladasky II)
Newsgroups: ba.food
Subject: Cardamom - where?
Date: 9 Apr 92 08:07:50 GMT
Article-I.D.: netcom.#xrj51b.ladasky
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Greetings, all!

	I have just recently been introduced to the wonders of cardamom
through Teasara restaurant in San Jose.  I've pulled out some cardamom-
containing recipes that I've had for years, with the intention of making
a few of them.  Well, I've been to three supermarkets this evening.  They
all carry the same major brands of spices (Trader Horn, Schilling, Spice
Islands, Crown Colony), and none of them appears to include cardamom in
their lineup.  Does anyone have a clue where to find this stuff?  By the
way, I'm in the South Bay.

						Thanks in advance.

-- 
-----------------------------------------------------------------------------
John J. Ladasky II 					(ladasky@netcom.COM)

Netcom - Online Communication Services San Jose, CA
-----------------------------------------------------------------------------
Newsgroups: ba.food
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Mark of a good Chinese restaurant
Organization: Stanford University, California, USA
Distribution: ba
Date: Tue, 7 Apr 1992 21:02:58 GMT

You're on to something about a good soup being the herald of good
food to follow.

When I was writing my first cookbook (volume cooking for 100+
servings for experienced by non-professional cooks), I co-authored
it with a really outstanding food-service master from Mt. Hermon.
She was a veritable tiger on her staff, and her standards for
preparation were so unforgiving the garbage man thought she was
giving her business to someone else; the cans were never full.
Everything she served was gobbled up!  I digress... her "test" when
interviewing a job applicant as cook was to show them around the
kitchen and make her a soup.  She claims, if you understand soups,
you understand the basics of cooking: balance of flavors
(seasonings), texture, maximization use of bits and scraps that
otherwise get thrown away.

Yes, by all means.... soup is an excellent indicator.  Serve it up!!

Marilee
Stanford U.
Newsgroups: ba.food
From: malan@leland.Stanford.EDU (Paul Malan)
Subject: Venue for a Banquet in or near Palo Alto?
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Tue, 14 Apr 92 21:23:29 GMT

Hi! I'm looking for advice from my favorite newsgroup again!

My Toastmasters Club would like to hold a "banquet" at a restaurant near to
or in Palo Alto. The primary requirement is a separate room, so that our
party does not disturb the other diners while we do speeches and things.
I would guess that there will be about 40 people, plus or minus 10.
The type of food is not important (i.e. food of any ethnic origin is o.k.) and
we would like to be able to organize a set menu for less than $20 per head.

I would appreciate any suggestions in this regard.

Paul Malan
malan@leland.stanford.edu
 

Newsgroups: ba.food
From: guido@island.COM (Guido Marx)
Subject: Re: Regional Pizza Differences:  Fact or Fiction
Organization: Island Graphics Corp.  Marin County, Ca.
Date: Mon, 6 Apr 1992 18:18:03 GMT

In article <mlmjc3#.garyd@netcom.com> garyd@netcom.com (Gary Dietz) writes:
>The reason that Pizza-My-Heart (Capitola on the Esplanade) is so good
>is because it is like New York style pizza. . . Thin crust, served by the 
>slice if you want (anyplace that won't serve by the slice should be closed),
>oily enough to blotch up the way paper, not a lot of cheese.

There is also a Pizza-My-Heart in one of the semi-permanent "temporary"
tents in what is left of the Pacific Garden Mall in Santa Cruz.  I
think that this pizza is rather ordinary - good, but nothing to rave
about.  Up here in the North Bay I really like Brooklyn Pizza in 
San Rafael - they serve a very good thin-crust pizza.  But, I think
that the best pizza in Marin is at Mangias in downtown Tiburon (a couple
of doors down from Sam's).  Try their pepperoni with fresh tomato pizza -
pure heaven.  They also have a pizza called the BLT - they put pancetta,
tomatoes, spinach, and basil on a pizza - a true Italians delight.  Their
clam and garlic pizza has HUGE chunks of garlic (if you have this, your
date better have it too !).  

Guido
From: oliver@redwood.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: ba.food
Subject: Interesting Markets in the East Bay or SF
Date: 10 Apr 92 01:37:14 GMT
Article-I.D.: agate.s2rgaINN6mn
Distribution: ba
Organization: University of California at Berkeley
NNTP-Posting-Host: redwood.cs.berkeley.edu

I recently posted a question in rec.food.cooking, asking for people to
tell me about their favorite unusual markets in the East Bay or SF-
places where you can get spices and other supplies for other cuisines.
In a gallant act of faith, I limited the distribution to ba and hoped
it would be more reliable than it has been of late.  I got one response,
from Ontario (sigh), with some good suggestions about Oakland Chinatown.
So I thought I'd give it another try; I may not get much more information,
but at least I'll bother fewer people :-).  I figured I'd start things off
by listing a few places here in Berkeley that I like:
  - Milan Spices 
   This is a great Indian food market next to Bombay Cuisine on University
  (at 9'th).  It has all kinds of bulk food (many different kinds of flour,
  spices, etc.) plus a good selection of canned and boxed items.  It's also
  very cheap; I got enough Basmati rice, Chapati flour, and miscellaneous
  spices for two six-person Indian meals for under $5.
  - Erawan Trading
   A little Thai food market on University that sells cans, bottles, and
  bags of Thai staples.  They have a little fresh stuff, but not much.
  - Monterey Market
  A great fresh fruit and vegetable market at Hopkins and Monterey.  This
  is a bit more generic, but maybe some of you haven't heard of it yet.

I'm most interested in places in the East Bay, but I'd go over to SF for
someplace really special.  Oh, any kind of market would be interesting,
regardless of specialty or cuisine.  I like to try pretty much anything,
and even if I don't, somebody else probably will.  I'll summarize all 
the responses I get, in about a week or so.

Cheers,
- Oliver
Newsgroups: ba.food
From: tnt@netcom.com (Terry Turner)
Subject: Re: seafood chowder (was: New England Clam Chowder)
Date: Thu, 09 Apr 92 07:29:35 GMT
Organization: Watch the Skies

In article <1992Apr9.025513.26907@oct17.dfe.dec.com> delise@mikado.dfe.dec.com (Chris DeLise) writes:

   Ahh, some days I really miss the "Chowda" at Durgin Park...

never cared for the stuff. what i miss is the seafood chowder 
at the "no name" in boston.

p.s. that's duhgin paawk.

-- 
terry
	tnt@netcom.com
From: mellon@ncd.com (Ted Lemon)
Newsgroups: ba.food
Subject: Re: Regional Pizza Differences:  Fact or Fiction
Date: 6 Apr 92 16:39:07 GMT
	<mlmjc3#.garyd@netcom.com>
Organization: /u/mellon/.organization
In-reply-to: garyd@netcom.com's message of 5 Apr 92 01:46:59 GMT


>BTW, NY Style NY Style Pizza is becoming rare even in NY (at least when I 
>visit my familt upstate).  This horrible CA cuisine stuff is rubbing
>off.  Even my DAD tried pineapple on pizza at home. . . A sad day indeed.

Maybe that's because most people like California Style Pizza better
(I'm not convinced that there is such a thing, BTW).   Your
description of the pizza at Pizza-My-Heart isn't exactly inspiring -
``oily enough to blotch up the way [sic] paper''??   Why would you
want to eat such a thing?

Some of the best pizza I've ever had has been in California; e.g., the
pizza at Bette's Seaside Diner, which is done with whatever fresh
veggies and cheese happens to be on hand, and doesn't always (or even
often) have a tomato base.   And how about the garlic, red onion,
pineapple, olive, mushroom and garlic pizza at the Applewood Inn?
Mega yum.

Anyway, my point is that there is more to pizza than thin, oily crusts
with hardly any toppings.   If you like your pizza that way, more
power to you.   I don't see any point in whining about how that sort
of pizza is fading away, though - obviously, that wouldn't be
happening if most people preferred it the way you do.

			       _MelloN_
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: ba.food
Subject: Re: Searching for Chow Fun
Date: 16 Apr 92 16:35:56 GMT
Organization: Lockheed Missiles and Space Co.

In article <24010024@hp-ptp.ptp.hp.com> tristan@hp-ptp.ptp.hp.com (Tristan Colson) writes:
>
>Help Net-People...
>
>   I love chow fun...where in this area can I find Chinese restaurants
>   that have it on their menu? Preferably South Bay, although I would
>   be interested in knowing East Bay and Peninsula restaurants as well.
>
>   The only place I have found it so far is Su Hong (Menlo Park and
>   Palo Alto), although admittedly I haven't been to a large number
>   of Chinese restaurants...
>
Almost all of the Chinese restaurants on Castro in Mountain View have
chow fun - many don't list it on their menus, but ask and they will
provide it



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: ba.food
Subject: food processor
Date: 12 Apr 92 20:54:23 GMT
Distribution: ba
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

I am thinking of buying a food processor but am rather ignorant on the
subject.  Something medium-scale.  Is Cusinart still a good brand, or
have they gone downhill?  What are the most useful attachments? Any
recommendations (what, where, how much) very much appreciated.

thanks,

-- Steve
From: barbarag@Autodesk.COM (Barbara Godoy)
Newsgroups: ba.food
Subject: Re: Stinking Rose?
Date: 16 Apr 92 17:52:47 GMT
Article-I.D.: autodesk.11094
Distribution: ba
Organization: Autodesk, Inc., Sausalito, CA

>|> In article <2081@cypress.UUCP> wl@cypress.com (Wilbur Luo/COMM) writes:
>|> >Has anybody tried the food at the Stinking Rose in SF?
>|> >How is it?
>|> >
Well, I don't know much about the "Stinking Rose" but I do know that if you     
wander across the street over to the "Steps of Rome" you will not only get some excellent Italian food at cheap prices, BUT the atmosphere is pretty 
entertaining.  Owners: Enzo & Camille with the logo being "DIGA DARLING..."
all Italian, French, Euro mix wander in there.  It's like the SF Version of
Cheers.  Excellent coffe and if you go in the mornings you will witness the
ritual of old Italians arguing over everything from weather to Bacci ball scoresThe evening crowd is young and usually has either bossa nova, or Italian music
blasting in the background.  If the stereo breaks, there is always the usual 
guy named "Fellipo" to sing and get a conga line going.  Definately a "must" to
visit if wandering through the North Beach.