21 posts tagged “ribs”

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The beef soup noodles from...

The beef soup noodles from Tea Garden (the Taiwanese place on Mission and 2nd or so) for lunch.  Delicious as always.  I really do think they make a most excellent version of that.  I went down with Mimi and we only ended up there because the new Mexican place next to Beard Papa (I don't remember what it was called) was closed.  Again.  They said they'd be open on Saturday.  Ya.  They said they'd be open on Friday when we rolled by on Wednesday.  Ribs for dinner.  I think it turned out pretty well.  I used a lot of mustard in the braising liquid/bbq sauce.  I love the color I got.

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Finding Florence Lin's Complete Book of Chinese Noodles, Dumplings, and Breads...

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Vietnamese sandwiches from Saigon Sandwiches close by city hall for lunch; ribs at dinner at Roadside BBQ with Michael.  Then I found a book at Green Apple that I'd been looking for for the last two or three years -- Florence Lin's Complete Book of Chinese Noodles, Dumplings, and Breads.  Score!  There are five on ABE ranging from $45 (for the paperback) up to $200 (for the hardcover, although the usual price is closer to $90.)  I already got the recipes I wanted from a copy in the library, but it's nice to have the whole thing now.
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Late night ribs for dinner. I ended up....

Late night ribs for dinner.  I ended up making them a day early coz my previous dinner plans fell through.  The ribs weren't fully defrosted yet, but I still put on the dry rub and let the marinate for just an hour in a fridge.  And they turned out great.  I really love the color they took on this time.  Again no honey in the braising liquid, but a teaspoon of the Vietnamese hot sauce (not Sriacha, but the garlic one in a smaller jar.)

Curry noodles from Express Thai for lunch.  They were excellent, although they used the wide rice noodles when I was sort of expecting egg noodles.  No picture because we ate there and I had neglected to bring my camera.  I guess that means I'll have to go back.
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Top Dog for lunch with...

Top Dog for lunch with Pat (who was out in the Berkeley for the Cal/Oregon game.)  Pasand for dinner with Pat.  Solo ribs at midnight.  The ribs turned out pretty well.  They pretty much look like the last batch, so I didn't take a picture.  I stopped reducing the sauce a little too early, so it wasn't as thick and sticky as I would like.  I did remember to add the liquid smoke to the braising liquid, though, so that was good.

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Japchae bap (japchae with beef...

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Japchae bap (japchae with beef) from the Store on the Corner for lunch.  Ribs and bok choy noodles for dinner.  These were the noodles I made last week but put in the freezer.  I wanted to see if I needed to defrost them or if I could just dump the frozen noodles in the boiling water.  It looks like defrosting is unnecessary.
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Spicy noodles from Muracci's...

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Spicy noodles from Muracci's for lunch.  I went down with Mimi, who got the same thing.  They were pretty good.  It's kind of funny -- it's a Japanese place, but these noodles kind of reminded me of the dan dan noodles (担担面).  Beef ribs with sweet potato fries and a side salad at Roadside BBQ for dinner by myself.  I like the beef ribs fine, but I still think the pork ribs there are better.
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Reuben from The Sentinel for...

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Reuben from The Sentinel for lunch.  It was okay, not the best Reuben I've ever had, but good enough.  Ribs for dinner.  I used a new dry rub and liquid smoke in the braising liquid.  It was pretty good, but I put in too much liquid smoke (two teaspoons in about 2/3 cup of liquid.)
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Lunch from Mehfil -- a pork...

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Lunch from Mehfil -- a pork/veggie combo plate.  I thought Mehfil was particularly delicious today.  I really could have used a little more rice, though.  Maybe I should, by policy, always keep a little thing of rice in the fridge at work.  That way if I ever need a little more rice it's there.  Pepperocini pizza for dinner.  I tried using the screen again, and again it didn't work out that well.  The bottom just doesn't get as crisp as when I cook on the stone, and it sticks to the screen.  Both problems might have to do with how thin I like to spin out the dough.  Maybe it's so thin that the sauce soaks through the dough, which causes it to cook slower and stick.

Special bonus food pic: last night's ribs.  Mmmm.
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The spicy szechwan noodle soup...

The spicy szechwan noodle soup from B&M Mei Sing for lunch with Jeremy and Mimi.  Late night ribs for dinner.

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Ribs at the Hard Knox...

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Ribs at the Hard Knox Cafe (Richmond location) for lunch with Michael.  The flavor (the sauce and the rub) was really good, but I thought the ribs themselves were a little overcooked.  They weren't as soft and tender as I like.  Mac-n-cheese and mixed veggies on the side.  Both were okay; nothing special.

Macaroni and cheese with green beans for dinner.  I used a mix of sharp cheddar, parmesan, and mozzarella cheeses.  I think it turned out all right, but I suppose I'm biased.  I should have added the green beans afterwards instead of keeping them in the pot with the macaroni when I mixed in the sauce and cheeses.  Brownies for dessert.  I just used the Mark Bittman recipe, except with semi-sweet chocolate (because that's what I had) and vanilla sugar instead of regular granulated sugar plus vanilla extract.  I cut the recipe in half because I thought I only had one egg, but I actually had two.  D'oh!  I can make another batch later.

I wish I had had some ice cream to go along with the brownie.
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