tag:blogger.com,1999:blog-48795298756736579762024-02-19T22:44:59.331-08:00Frenzied PalateAdventures in eating, drinking and wandering aroundFrenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-4879529875673657976.post-20325370683843824922012-10-11T17:14:00.002-07:002012-10-11T17:15:13.464-07:00McFlurry International - Reese's® Peanut Butter Cups in the United States<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_1539.jpg" border="0" alt="2012-09-27 McFlurry Reese's® Peanut Butter Cups" align="left" height="300">McDonald's at SouthCoast Plaza has two additional flavors along with its standard Oreo and M&Ms: Snickers and Reese's® Peanut Butter Cups.
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The Reese's® Peanut Butter Cups McFlurry is still $1.99 at a fun size. The flavoring mix is made up of ground up peanut butter cups. The server put a couple big spoonfuls of the peanut butter cup mix in the soft serve before whirling it through the McFlurry machine.
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Most of the Reese's® mix is pulverized so there were not a lot of big chunks of chocolate or the peanut butter center, probably to ensure that it will be distributed evenly throughout the soft serve after mixing. When you look closely, it seems that most of the mix was its peanut butter center instead of the chocolate shell. Otherwise it may have tasted more like chocolate than peanut butter. I was slightly relieved they did not add chocolate syrup, which would then definitely overwhelm the peanut butter flavor. There were a few larger pieces of Reese's® Peanut Butter Cups in the McFlurry giving the overall result a varied texture.Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-26221432329650045832012-08-15T11:42:00.002-07:002012-08-15T11:42:51.715-07:00Kale Mango Banana Smoothie<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_1139.jpg" border="0" alt="IMG_1139, Kale Mango Banana Smoothie with soy milk" align="left" height="400">A morning or mid-afternoon smoothie is one of my go-to healthy treats. It is pretty easy to dump a bunch of fruit in the blender with a splash of juice or soy milk and give it a whirl.
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Banana is my favorite smoothie base because it gives the smoothie a creamy and luscious texture so you can <i>almost</i> fool yourself into thinking that it is in fact ice cream-based. Frozen fruits are also great since you do not have to cool your smoothie with ice, which also waters it down. It is also cheaper to buy than fresh fruits and is of high quality since the fruit is frozen at its peak.
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I wanted to switch up my traditional smoothie combinations for further healthy goodness. Removing milk and sugar upped the good-for-you factors. Starting with one ripe banana and unsweetened soy milk (to aid with the blending), I added the equivalent of one large mango cheek and a big handful of kale. Why not? You can ingest raw greens without having to eat it in a salad. By relying on the natural sweetness of the ripe banana and mango, no additional sugar is necessary. However, make yours to taste and feel free to add a squeeze of honey or your favorite natural sweetener.
<br><br>After a good whirl, the smoothie turns a vibrant green color with a nice and thick texture. You can taste the slight tartness of the mango, sweetness from the banana, and a hint of bitterness from the kale. It was pleasingly very yummy.
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<i>Kale Mango Banana Smoothie</i>
<br>1 ripe banana
<br>1 large mango cheek or about 1/3 cup frozen chunks*
<br>1 big handful of washed kale or about a cup and a half
<br>Cold unsweetened soy milk
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Put ingredients into a blender and blend until smooth. Pour into big glass and enjoy. <br><br>
*To be honest, I do not really take exact measurements and usually eyeball itFrenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-73921708191503952082012-07-09T03:45:00.001-07:002012-07-09T03:45:16.822-07:00Crayfish Boil at The Public [Shanghai]<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_0739.jpg" border="0" alt="2012-05-30 The Public, Crayfish boil at the Public" width="400" align="left">On Shouning Road in Shanghai, mountains of shells litter the streets as people come out in flocks during warm weather to enjoy the crayfish or 小龙虾 xiǎolóngxiā by the kilo. It is one delicious mess that even disposable plastic gloves cannot stop.
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The Public is jumping on this warm weather treat by offering Wednesday night crayfish boils. 180RMB gets you 2kg of crayfish and the equivalent of one corn on the cob (cut into 4 pieces), 1-2 sausages cut into medallions, and a sprinkling of new potatoes. Butcher paper is laid out and it all comes out together on one big platter along with lemon water and wipes for cleaning. The source of the crayfish is unknown and very, very small. The corn was not the freshest with its deflated kernels and the sausage was so dry and chewy. The potatoes seemed to be the only item in this boil that was cooked properly. It was not overly impressive and not worth the trip for 180RMB since the boil did not include any other sides or beverages. It just makes you nostalgic for the trips to Shouning Lu with the beer you brought, fresh corn on the cob, and other barbecued vegetables. The crayfish boil at the Public is a bad deal, especially considering there are other establishments in Shanghai that specialize in xiǎolóngxiā for at least half the price. Well, unless you like to dish out for modern atmosphere.
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Stick to the Public's fried chicken offered on Sunday and Monday nights. A half-chicken, 2 biscuits, a dollop of mashed potatoes, and a dollop of slaw is only 125RMB.
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<i>The Public. Sinan Mansions Bldg 2, 4/F, Lane 507 Fuxing Zhong Lu (复兴中路507弄思南公馆2号楼4楼)</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-39869268962456770692012-04-01T06:50:00.000-07:002012-04-01T06:50:30.538-07:00McFlurry International - China 2 Part II<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_0450.jpg" border="0" alt="2012-03-26 Black Currant McFlurry sign Shanghai, China" height="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_0451.jpg" border="0" alt="2012-03-26 Black Currant McFlurry Shanghai, China" height="300"></center>
Yes! The "blackberry jam flavor" McDonald's McFlurry sampled in <a href=http://frenziedpalate.blogspot.com/2011/02/mcflurry-international-china.html>Harbin</a> is back on the McDonald's China menu in Shanghai. My Chinese character recognition improved significantly at this point. Please allow me to correct that entry in that this 麦旋风 (mài xuànfēng) is in fact 黑加仑 (hēijiālún) or black currant. The price has gone up from 10RMB to 11RMB since last year.
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The servers pulled down the lever and filled the cup with soft-serve and topped it with what looked like black currant puree or syrup and crushed Oreo cookies. All this went in the special McFlurry machine and mixed with the McFlurry spoon. The server must be well-trained because the ice cream was completely mixed with the fruit sauce, as shown by a fairly even color. The resulting mix filled at most 2/3 of the cup, but it was still more like halfway full, which is a tease considering it is obvious how full the cup could be. The Oreo provided nice texture, though it would be nice if there were some larger chunks in it. The black currant flavor also was good and refreshing, though reminiscent of the really good berry or grape candies you would get as a child (not grape Bubbleicious).Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-7233333623511593382012-03-20T03:43:00.002-07:002012-03-20T03:48:57.586-07:00Praline Patisserie's Lavender Caramel Sauce<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_3565.jpg" border="0" alt="2012-01-26 Praline Patisserie, Lavender caramel sauce" align="left" height="400">My one impulse buy at the <a href=http://www.littleitalysmercato.com>Little Italy Farmer's Market</a> was a ten ounce jar of <a href=http://pralinepatisserie.com>Praline Patisserie's</a> <a href=http://pralinepatisserie.com/lavender>Lavender Caramel Sauce</a> for a whopping (for me) US$8.00. The vendor at the stand was waving caramel samples in my face and I am a big sucker for caramel. The lavender was fragrant and floral in my mouth so <i>I had to have it</i>. She said that the caramel sauce has a shelf-life of about 3 months unopened before it starts to separate.
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I forgot about my guilty pleasure after sticking it in the back of my pantry to save for a good time. More than 3 months had passed and the caramel already started to separate. It was time to break it out. After opening, a good mix with a chopstick brought the suspension of pure cane sugar, cream, glucose, butter, dried organic lavender, and sea salt back together.
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The jar states, "Each batch of our artisan caramel is watched closely as it develops the rich amber color & complex flavors we are known for. The perfect care for an aching sweet tooth, it is great on anything from apples to ice cream and you'll probably want to eat it straight from the jar!"
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Opening the jar, the silky, sticky, gooey caramel was bursting with the aroma of lavender mingling with the sweet caramel. It tasted even more decadent and indulgent than it smelled. The texture was smooth and thick. The caramel flavors hit first and are equally balanced by the lavender, which lingers on your tongue. The lavender caramel was great with apples, but it was even better to eat out of the jar. Just pluge your finger in the soft goodness and roll it around your tongue making sure the flavors spread to every taste bud dotting your tongue. I think most of the jar disappeared this way. Oh yes, pour that sugar in me. That lavender caramel is so divine you cannot resist a lick of it.
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<i><a href=http://pralinepatisserie.com>Praline Patisserie</a>. Find them at one of San Diego's farmer's markets. <a href=http://pralinepatisserie.com>PralinePatisserie.com</a></i>.Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-23708804255058103372012-02-14T09:59:00.000-08:002012-04-01T06:55:38.761-07:00Now Open: CaliBurger ie "The Fake In N Out"<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3567.jpg" border="0" alt="2012-01-28 CaliBurger in Shanghai interior" width="300" align="left"><a href=http://caliburger.asia>CaliBurger</a> finally opened its doors near the end of Chinese New Year holidays in late January. All is right in the <a href=http://caliburger.asia>CaliBurger</a> world post-settlement with <a href=http://www.in-n-out.com>In N Out</a> with new signage, menu names, and revamped interior.
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I am not sure who picked that brown color scheme for the dining area, but the original mockup on the <a href=http://caliburger.asia>CaliBurger website</a> had shown a black and white scheme. It is now this unappetizing light brown reminiscent of a chocolate shake. The rendering is now updated on the <a href=http://caliburger.asia>CaliBurger website</a>. The art in the wall alludes to the vibrancy of California. The speakers blared current hits, a welcomed change from Celine Dion.
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The number of staff running the place is considerable. They are everywhere. One opens the door for you; one escorts you to the counter; a couple people take your order; and a kitchen team whips it up in viewing distance. The menu is still basic and kept to a minimum, which is characteristic of the <a href=www.innout.com/menu.asp>In N Out menu</a>. "Off-menu" requests are also granted like a mustard patty, whole grilled onions, and extra-crispy fries.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3568.jpg" border="0" alt="2012-01-28 CaliBurger, Staff" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3566.jpg" border="0" alt="2012-01-28 CaliBurger, Menu" width="300"></center><center><i>Staff ready and awaiting command to serve / Menu display</i></center>
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Not only is <a href=http://CaliBurger.Asia>CaliBurger</a> a fast-food restaurant, they also do table service. Instead of waiting by the counter for your order, you are given a number and a team member will deliver your cardboard box of food. Better yet, they tout table service for wine. The wine is imported from California and sells at 44RMB for a glass or 132RMB for a bottle. The label looks like Clint Eastwood, but Roy Newman claims it is an image of himself. To be honest, I did not see the resemblance (<a href=http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3320.jpg>see for yourself</a>). Edward, one of the <a href=http://CaliBurger.Asia>CaliBurger</a> team members, came over to the table with a white cloth napkin draped on his arm to uncork the wine and pour it into <i>real wine glasses</i>. He was very polite offering a tasting immediately after the uncorking before serving the rest of our table. This is fancy. You are at a fast-food joint and wine is being poured at your table with a white cloth napkin to clean up spills and breakable glasses. It makes me wonder a takeaway glass of wine is packaged. Loving this perk.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3570.jpg" border="0" alt="2012-01-28 CaliBurger, Roy Newman Wine" height="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3575.jpg" border="0" alt="2012-01-28 CaliBurger, Table service for wine" height="300"></center><center><i>Roy Newman California Red Wine / Table service for wine by Edward</i></center>
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<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3571.jpg" border="0" alt="2012-01-28 CaliBurger, Wild Style Fries" width="300" align="right">The "Wild Style" fries (38RMB) had melted American cheese, chopped grilled onions, and special sauce on top. Others who were better versed on the original "Animal Style" fries said that these were pretty good. <a href=http://caliburger.asia>CaliBurger</a> does claim that their fries are always fresh, but we were informed that they were currently using a "high-quality" frozen fry. "Frozen" does not necessarily translate to "fresh," though "freshly frozen" or "frozen fresh" may ensure some bit of quality. In any case, the textures did not impart any qualities that freshly cut potatoes do. The sourcing team is waiting until spring for this year's crop of potatoes to see if they will match standards. So in the meantime, if you are thinking you are getting a freshly cut fry, do not be fooled. On top of that, Australian beef is still being used.
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Set meals will soon be added to the menu as follows: Meal A = Hamburger + French Fries + Soda = 35RMB (a savings of 23RMB); Meal B = Cheeseburger + French Fries + Soda = 40RMB; Meal C = CaliDouble + French Fries + Soda = 55RMB. Now that is 5RMB extra for a bit of cheese or 15RMB for an extra burger patty with cheese. But Wild Style fries are 38RMB, so that may tack on another 20RMB to your meal set. Check out the set menu <a href=http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_0430.jpg>here</a>.
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There are still people skeptical if <a href=http://caliburger.asia>CaliBurger</a> could even live up to the fraction of the greatness that is <a href=http://www.in-n-out.com>In N Out</a>, which it is attempting to pay homage to. The only true test is the taste test, which is already subjective, but even then comparisons to those using California-grown produce would be difficult to make.
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<i><a href=http://CaliBurger.Asia>CaliBurger</a>. 98 Yanping Lu (near Xinzha Lu), 新闸路98号(近新闸路), Shanghai, China. <a href=http://Caliburger.Asia>Caliburger.Asia</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-39597772014858392532011-12-12T01:30:00.001-08:002011-12-15T08:29:49.037-08:00First Look: CaliBurger ie "The Fake In N Out"<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3316.jpg" border="0" alt="CaliBuerger CaliDouble" width="400" align="left">Gasps of amazement and horror rippled through Shanghai amongst those familiar with the California burger joint, <a href=http://www.in-n-out.com>In N Out</a>. <a href=http://caliburger.asia>CaliBurger</a> is opening a 山寨 shānzhài (refers to Chinese imitation and pirated brands and goods) store in front of the cheap compound popular amongst expats, SanHe HuaYuan 三和花园. It was set to open on Friday, December 9, 2011, as reported on various Shanghai lifestyle websites. <a href=http://caliburger.asia>CaliBurger</a> apparently had a media night on the eve of its opening as well as to introduce the three finalists of the <a href=http://caliburger.asia/contest.php>CaliBurger Girl Contest</a>. Passerbys that the couple weeks up to this date reported that the burners were on and vigorous testing was being done as the kitchen ventilators emptied out street-side.
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I am there at 12:30 on Friday, December 9, 2011. I wanted to see what they were about and how <a href=http://caliburger.asia>CaliBurger</a> was at its attempt to ape the beloved <a href=http://www.in-n-out.com>In N Out</a>. The <a href=http://caliburger.asia>CaliBurger</a> sign does not hang outside, aside from the wires that will be used to power it. There are two people standing at the door to greet me as I walk in. Roy Newman, self-proclaimed wine distributor first and investor second, and Jon, the Californian beach-blonde guy doing business development, basically stared at me when I entered. The place was void of customers not to mention a menu.
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<blockquote>"Hi, how can we help you?" Inquisitive stares. Awkward silence.<br>
"Online it says you are supposed to be open today."<br>
"We are not open." More staring.<br>
"Then why does it say online that you are supposed to be open today? I have friends already on their way."<br>
"A lot of friends? Um...what can we do?" They look at each other.<br>
"Are you from California?"<br>
"Would you like a sample?"<br>
"Yes." <i>Free food!</i></blockquote>
I take a seat in the booth behind me and wait for my friends. Roy Newman takes the time to sit and talk. He is excited that an actual Californian in Shanghai would visit <a href=http://caliburger.asia>CaliBurger</a>. We know that <a href=http://caliburger.asia>CaliBurger</a> had bought the rights to use signature trademarks of <a href=http://www.in-n-out.com>In N Out</a> in China, Russia, Hong Kong, and Australia, among other places as <a href=http://www.in-n-out.com>In N Out</a> had failed to secure this previously. There were some legal issues with <a href=http://www.in-n-out.com>In N Out</a> that even went so far as to provoke an <a href=http://aht.seriouseats.com/archives/2011/12/in-n-out-in-shanghai-for-a-one-day-tasting-event.html>In N Out popup</a> for the purposes of "soft market research." I am informed that <a href=http://caliburger.asia>CaliBurger</a> has come to an amicable agreement with <a href=http://www.in-n-out.com>In N Out</a> only the day before that basically "gives [CaliBurger] well-wishes on the international venture." Since this agreement, the menu items known as "Double Double," "Animal Style," and "Protein Style" are now referred to as "CaliDouble," "Wild Style," and "Garden Style," respectively. <a href=http://caliburger.asia>CaliBurger</a> did not want to copy <a href=http://www.in-n-out.com>In N Out</a>, but merely pay homage and spread its greatness abroad.
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The menu was limited that day as only burgers were available and they have not yet found a suitable supplier for potatoes. We ordered from our table a cheeseburger with whole grilled onions and no pickles and a couple CaliDoubles Wile Style. We did not have to go to the counter to pick up our order since <a href=http://caliburger.asia>CaliBurger</a> decided that diners will have the option to order from their table.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3314.jpg" border="0" alt="Cheeseburger with whole grilled onions" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3317.jpg" border="0" alt="Midway through cheeseburger" width="300"><center><i>CaliBurger Cheeseburger and midway through its consumption</i></center></center>
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Now on to the actual burgers. They arrived in a box and wrapped in a branded hamburger sleeve. They did not go so far as to copy the hidden Bible verses on select <a href=http://www.in-n-out.com>In N Out</a> packaging. The cheeseburger arrived with whole grilled onions <i>and</i> pickles "Wild Style," which was a fail since the girl who took the order was clearly fluent in English. Not wanting to make a fuss, the pickles were picked out. The CaliDouble looked really good and it smelled great. The burger was pretty solid for that price point (28RMB for a burger, 33RMB for a cheeseburger, 48RMB for a CaliDouble). It was of appropriate size and had great texture: crunch from the lettuce, softness of the bun, girth of savory meat, sweet grilled onion, juicy tomato, gooey cheese and soft zing from the sauce. Breaking the burger down to its individual components was a slightly different story. The buns are made locally and were toasted on the inside so the bun never got soggy, but I swear the <a href=http://www.in-n-out.com>In N Out</a> buns were lighter and spongier. Few produce can compare to what you can get in California. The lettuce may not be as green, but it was crisp the whole way through and not browning. You cannot expect to get a decent tomato in Shanghai, especially asking a winter tomato in Shanghai to meet Californian standards. The American cheese melted the way through and did not have that over-processed gag-inducing flavor that is commonly found in Chinese-made American sandwich singles. The burger patty was dry. There was not indication if the patty was pressed whilst cooking (Roy was not aware of the cooking methods used). Luckily, the cheese and sauce were able to cover that fact up. <a href=http://caliburger.asia>CaliBurger</a> was thinking of importing beef from the States, which is illegal, but sourced Australian beef instead. They claimed that Chinese beef is not up to their standards. However, this does not take into consideration the <a href=http://caliburger.asia>CaliBurger</a> motto of "Always Fresh." Putting together different cuts to create a great burger is a bit of an art, so perhaps they should consider further testing of different combinations of Chinese beef cuts.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3321.jpg" border="0" alt="CaliBurger Vanilla bourbon milkshake" height="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3320.jpg" border="0" alt="Ron Newman and CaliBurger branded Californian wine" height="300"><center><i>Vanilla Spiked Shake and CaliBurger branded wine</i></center></center>
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Newman claimed to be a wine guy first and an investor second. He brings out and offers us a bottle of <a href=http://CaliBurger.Asia>CaliBurger</a>-branded Californian red wine that they will be offering. The wine was chosen to compliment the burgers and is not very heavy. Then we are offered a cup of their spiked shakes (28RMB), which is the standard milkshake spiked with bourbon. The vanilla Spiked Shake was pretty tasty and the bourbon flavor was clear. The milkshake could have been thicker. There is still discussion on what the final bourbon source will be, but Jim Beam was mentioned. After the wine and the Spiked Shake as well as the convenience store beer we brought since drinks were not available, this lunch chat was getting tipsy. You can call it either a way to win us over or to blur newly made memories. Still thinking about that vanilla Spiked Shake...
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Let's say the visit was during its "soft-opening" (they had planned the real opening for 9th December after the media tasting the night before) so <a href=http://caliburger>CaliBurger</a> still has time to work out the kinks for its January 2012 opening. Though, this is not a particularly opportune time with the Christmas holiday season just ending and Chinese New Year being the last week in January. Roy Newman and his team were eager to listen to criticisms and suggestions for improvement, so here is to <a href=http://caliburger.asia>CaliBurger</a> being able to produce a solid product and maintain oversight to ensure standards after turning it over to a local team. Or so you would hope.
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<i><a href=http://caliburger.asia>CaliBurger</a>. 98 Yanping Lu (by Xinzha Lu), Shanghai, China. 中国上海市静安区延平路98号 (近新闸路). <a href=http://caliburger.asia>CaliBurger.Asia</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-40667766982026079572011-11-27T06:05:00.000-08:002011-11-29T01:36:03.734-08:00Salute<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3201.jpg" border="0" alt="Salute Shanghai front entrance" width="400" align="left">If you are of the persuasion that a great neighborhood includes a cozy, homey wine bar with cheap bottles and nibbles, <a href=http://www.saluteshanghai.com>Salute</a> is your Italian spot in Shanghai. House wines (imported) start at 130-160RMB per bottle.
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<a href=http://www.saluteshanghai.com>Salute</a> has a small retail store and display case for cured meats, cheeses, and other antipasti. You can buy bottles and meats, cheeses, and other cold items cut to order to have at home or enjoy it right there. The dining menu is written on a small chalkboard featuring simple Italian fare. For seating options, there is the outdoor patio, covered patio, or the few small tables in the store. All the furniture are dark, rustic wood pieces. There are even blankets available if you feel chilled from sitting outside. A couple air-conditioner / heater units are fixed where there is space, but there were also a couple portable heating units that could be rolled adjacent to the table.
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The service seems a bit short-staffed or still in training. After being seated and asking for glasses of water, the water jug never came until the server was asked again. The wine bottles came, but without wine glasses. The server went to help another table first, leaving a bottle of wine sitting in front of anxious patrons. However, the food came out quickly after it was ordered and the plates were distributed evenly between the diners.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3122.jpg" border="0" alt="Salute Shanghai caprese salad" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3124.jpg" border="0" alt="Salute Shanghai tomato and cucumber salad" width="300"></center><br>
The salad plates were generous. The caprese (58RMB) had large, thick tomato slices accompanied with generous medallions of fresh mozzarella. The cucumber and tomato salad (35RMB) was also large. However, a sprinkling of dried basil was used in both instances as if hoping to impart the essence of basil. No one is really sure what could be accomplished with dried basil, except for a few mao. There was also a green salad, the bulk of which was an artfully arranged bed of lettuce leaves and tomatoes, but it was nothing more than that.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3128.jpg" border="0" alt="Salute Shanghai pickled preserved antipasti platter" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3126.jpg" border="0" alt="Salute Shanghai panini" width="300">
<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3127.jpg" border="0" alt="Salute Shanghai charcuterie" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3125.jpg" border="0" alt="Salute Shanghai cheese platter" width="300"></center><br>
The antipasti special platter had preserved ham in oil, green olives stuffed with anchovies, black olives, cauliflower in vinegar, and cold aubergine. The vegetables provided a sharp, acidic tang to the salty meats. The charcuterie plate (68RMB or 98RMB for large) had several slices of cured ham, salami, and mortadella. The prosciutto is cut on-site, though the slices were not as thin as the ones cut at City'Super. The cheese plate (58RMB or 88RMB for large) had four cheeses: parmesan, cheddar, bleu cheese, and emmental. The blue cheese was soft and moist, looking like it was cut from a round. Its color was mostly creamy beige with some darkened areas from the mold. Out of the four, the aged parmesan and bleu cheese were the clear winners for quality. The emmental or the cow-milk cheese that it was most similar to was flavorless against the other three it came with. The bright orange cheddar cheese sticks tasted and looked cut straight from the Land O'Lakes block. The bread did not come out until after everything was served, so the meats, cheeses, and antipasti did not get to see the bit of bread it was asking for. The panini was made with prosciutto and salami and pressed in a proper panini grill that left wonderful grill marks and a lightly caramelized exterior from being brushed with olive oil. It was an even balance of bread, meat, and gooey cheese and worth throwing 50RMB down for.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3130.jpg" border="0" alt="Salute Shanghai cheesecake" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3131.jpg" border="0" alt="Salute Shanghai tiramisu" width="300"></center><br>
It is already a bad sign when the strawberry sauce accompanying the cheesecake tastes like cheap store-bought, watered-down jam. The cheesecake was bland and lacked the rich and cheesy quality known of cream cheese. The tiramisu was was made up of layers of thin, spongy cake and flavorless cream constructed in a square of perfection. Not a single ladyfinger broke up the monotony of the precise lines. <a href=http://www.saluteshanghai.com>Salute</a> exudes a cozy, comfortable, at-home ambiance, but these desserts do not reflect that in the least.
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For 11 people on a Sunday night, 1340RMB covered 2 bottles of house red, 2 caprese salads, 2 salads of tomato and cucumber, 2 green salads, 1 platter of special preserved items, 3 charcuterie plates, 2 cheese plates, 3 panini, 2 tiramisu, and 1 cheesecake.
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<a href=http://www.saluteshanghai.com>Salute</a>, at the moment, is better suited for drinking wine at than for a meal, unless too much wine requires some bit of food to absorb the alcohol. The ambiance is comfortable and would make a place to spend a lazy night. So yes, <a href=http://www.saluteshanghai.com>Salute</a> could be your neighborhood wine bar.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_3202.jpg" border="0" alt="Salute Shanghai patio" width="300"></center><br>
<i>Salute. 59 Fuxing Xi Lu, by Yongfu Lu (复兴西路59号,近永福路), Shanghai, China. Tel: 3461 9828</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-59777105990482995652011-11-14T20:31:00.000-08:002011-11-14T20:31:23.862-08:00French Onion Soup Grilled Cheese Sandwich<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_3111.jpg" border="0" alt="French onion soup grilled cheese sandwich" width="400" align="left">A bowl of French onion soup emitting a fragrant aroma with hints of dry white wine (and perhaps cognac), big crouton, melting Gruyère and <i>maybe</i> (I say maybe for the 'purists') thyme and bay leaf is screaming grilled cheese sandwich. All the components are there (bread and cheese, clearly) and a French onion twist with its slow-cooked onions caramelized to a golden brown sweetness.
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Grilled cheese is a simple American classic. But to make it taste outstanding, quality components are necessary. In addition to good cheese and bread, the texture must also be considered. A golden, buttery, crisp bread surface with soft interior and cheese melted through until gooey. Lackluster grilling and un-melted cheese are already signs of grilled cheese gone wrong. Personally, I prefer to butter toast the inside of the sandwich bread as well so the interior is not soggy, mushy, nor saggy.
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This French onion soup grilled cheese sandwich was my first experiment. I took some freshly baked French baguette already at room temperature and cut it in half lengthwise. From a vat of French onion soup, I ladled a healthy helping of the soup onions onto the bread. Rich soup the onions carried soaked into the bread to add flavor, but the thick crust would protect the exterior from getting soggy. A layer of Gruyère was placed atop the onions. In a cast-iron pan over medium-low heat, a nob of butter was melted and the sandwich placed on top and weighted with another heavy pan until one side browned. The process was repeated for the other side so it the sandwich would be evenly crisped. Toasting the sandwich in the oven would also be effective.
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The resulting grilled cheese sandwich was actually pretty good. The flavors of each aspect in the assemblage of a classic French onion soup were present: onion soup, crouton, and Gruyère. The bread was buttery and crisp on the outside and the Gruyère was completely melted. However, the bread on the inside was soggy from the soup. The interior sides would be best dry-toasted to counter this. It is also important to use a good French onion soup. The one used at this instance did not have as deep of a color as one would like and the onion flavor was less intense. Time and patience are necessary to draw out the sugars from the onions, which creates that lovely dark brown color.
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Yeah, I am definitely going to make this again.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_3109.jpg" border="0" alt="Top view of French onion soup grilled cheese sandwich" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_3112.jpg" border="0" alt="French onion soup used for grilled cheese sandwich" width="300"></center>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-45200155035041572932011-11-14T02:25:00.000-08:002011-11-14T02:33:03.764-08:00McFlurry International - China 5<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_3084.jpg" border="0" alt="Tiramisu McFlurry, Shanghai, China" height="300" align="left">In China, you can call 4008-517517 and get your fix of McDonald's delivered to your door, someone else's door, or a street corner at 04:00am. Even better, avoid talking to anyone and order online in Chinese <i>and</i> English at <a href=https://www.4008-517-517.cn>4008-517-517.cn</a> with only a 7RMB delivery charge.
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Màidāngláo (麦当劳) has a new McFlurry (麦旋风, mài xuànfēng) flavor and it is the Tiramisu McFlurry (提拉米苏麦旋风 Tílāmǐsū MàiXuànfēng) for only 10RMB. Crumbled Oreo cookies are mixed in the classic vanilla soft-serve with a thick coffee syrup swirl. At the standing McDonald's locations, you would be lucky if your McFlurry cup is filled to the halfway point, but when ordering for home delivery, the cup is almost full. The actual flavor did not fulfill its potential and could have benefited from using a vanilla cookie instead of a chocolate-based one to better capture the essence of tiramisu. This flavor combination would have been better suited for a "mocha" concept.
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Here is a fun fact about the McDonald's hotline. The phone number uses a phonetic homonym. In Chinese, "517" or 五一七 (wǔ yāo qī) sounds close to 我要吃 (wǒ yào chī) or "I want to eat." "Yāo" is used instead of "yī" in oral conversation to clarify the number in a sequence of digits. So when you repeat the McDonald's phone number in Chinese, it sounds like you are saying "Wǒ yào chī, wǒ yào chī," or "I want to eat, I want to eat."Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-10704219033457745922011-10-19T21:28:00.000-07:002011-10-19T21:30:07.789-07:00Weird Fish in the Mission District<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Francisco/IMG_2630.jpg" border="0" alt="Weird Fish San Francisco dining room" width="400" align="left">A vegetarian friend in the Bay Area recommended that we go to <a href=http://weirdfishsf.com>Weird Fish</a> in the Mission District for lunch for something typically Californian (think fresh, fresh, fresh) and on a budget. The menu pleases non-vegetarian and vegetarians alike with a variety of options, including vegan ones. Even better, <a href=http://weirdfishsf.com>Weird Fish</a> takes on the principles of eating local and sustainable and even tries to farm most of its own produce.
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<a href=http://weirdfishsf.com>Weird Fish</a> has a cozy little space on Mission Street. It is a bit reminiscent of being on a bright ship without all that pirate cheesiness. The decorative details show an appreciation for local art and the music is pretty good. If you look closely at the artwork above the kitchen area, you can spot a little vented window where the office presumably is. Only when someone is up there moving around do you actually notice. Very sneaky.
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The veggie tacos had sweet potato (for that day), mango salsa, slaw, and vegan crema. The bright colors jump out immediately evoking thoughts of the peak of freshness personified is about to be consumed. The sweet potato was prepared in a way that brought out the girth of its savory qualities. There was no skimping with ingredients to build the taco. However light it tasted, the veggie tacos were surprisingly filling for its size.
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The Seitan N Chips plate had soy battered house seitan with housemade fries, vegan tartar, and slaw. Seitan, "wheat gluten," "gluten meat," or "wheat meat" is made from wheat starch or vial wheat gluten and washing away the starches leaving only an elastic mass that is insoluble high-protein gluten. It becomes similar to the look and texture of meat when cooked, serving as an alternative substitute to tofu. Different textures can be achieved and it can be flavored a variety of ways. Seitan was first developed in China and is popular among Southeast Asian countries. Those who require a glut-free diet be warned though gluten-free seitan <i>is</i> available. The pieces of fried seitan were just huge though the batter coating could allow one to easily mistake it for true fish. The seitan substitute for fish was mildly flavored, though slightly more chewy than anticipated. The texture was that of a solid piece of moist fish rather than being flaky or over-cooked and dry. The red cabbage slaw added some bite and contrast to the fried seitan. The chips were newly fried, soft on the inside and crispy on the outside.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Francisco/IMG_2631.jpg" border="0" alt="Weird Fish veggie tacos with sweet potato, mango salsa, slaw, vegan crema" width="300"><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Francisco/IMG_2632.jpg" border="0" alt="Weird Fish Seitan N Chips" width="300"></center><center><i>Veggie Tacos and Seitan N Chips</i></center>
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The weird fish that is not really fish at <a href=http://weirdfishsf.com>Weird Fish</a> sets this restaurant apart. For every fish dish there is an alternative answer to it on the menu. Amazing. One can definitely appreciate this balance.
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<i>Weird Fish. 2193 Mission Street, San Francisco, CA 94110, United States. Tel: +1.415.863.4744. Closed Sundays. <a href=http://www.weirdfishsf.com>WeirdFishSF.com</a></i>.Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-63804990511187397512011-10-09T09:16:00.000-07:002011-10-09T17:37:36.165-07:00glo London Shanghai Giant Lemon Meringues<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2440.jpg" border="0" alt="Glo London Shanghai Bakery lemon merinuge" width="300" align="left">Whilst living in London, I was introduced to the giant meringues in plain, raspberry, and chocolate piled high at the bakery entrance on the ground floor of <a href=http://www.wholefoods.com>Whole Foods</a> on Kensington High Street. The meringues were as large as a small, round bread loaf and hardly colored with a hard, crisp exterior and a soft, sticky interior. Some may consider the meringue flavorless sugar, but the egg whites carry its own subtle flavor should you take the time to look and appreciate it. The way the meringue would melt against the heat of the tongue was wondrous.
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Apparently, there are three different types of meringues (and unfortunately I lack the baking knowledge to know which method was used to create the giang meringues): French meringue (hard) with its delicate texture is made by adding sugar in stages to beaten egg whites before being baked or poached, Italian meringue (soft) uses a hot sugar and water syrup at soft-ball stage to "cook" the egg whites while beating making it the most stable type of meringue; and Swiss meringue (hard), which has a firmer texture than French meringue, where the egg whites and sugar are beaten over a double-boiler. The hard meringues are baked at extremely low temperatures to draw out the moisture and not color the meringues. When the temperature is too warm, the sugars will crystalize and color the meringue or the outside of the meringue will set before the inside, creating that hard-on-the-outside-soft-on-the-inside effect.
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<a href=http://www.bakerandspice.com.cn/>Baker and Spice</a>'s Anfu Lu location started selling chocolate meringues sprinkled with raw, sliced almonds. It would have been nice with a little more variety of flavor, but you could get your giant meringue fix here.
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A few months ago, <a href=http://glolondon.com>glo London Bakery</a> finally opened on the ground floor of the <a href=http://glolondon.com>glo London</a> complex on Wulumuqi Nan Lu. Their meringue selection looked more promising with a giant lemon variety and a chocolate one that was overpowered by thick ribbons of chocolate (the meringue should be tasted as well!). The lemon meringue is decorated with fine shavings of lemon and lime zests, which is also on the inside of the meringue when it is cracked open. There is a hole in the giant meringue when it is split in half. The meringues first had a crisp outside and soft inside with bits of lemon and lime zest adding a nice tartness to the sticky soft interior. Over time and many visits, the meringues have been cooked longer and are slightly browned at the bottom, perhaps to avoid the soft interior for a perfectly hard, giant meringue. Personally, I kind of miss the gooeyness found encased in hard meringue. The lemon meringue is not overpowered by citrus flavors and is light and enjoyable.
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<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2437.jpg" border="0" alt="Glo London Bakery display case" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2439.jpg" border="0" alt="Glo London Shanghai Bakery lemon meringue in display case" height="300"></center>
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<i><a href=http://www.glolondon.com>glo London</a>. 1 Wulumuqi Lu (by Dongping lu) / 乌鲁木齐路1号 (近东平路), Shanghai 200031, China. Tel: +86 21 6466 6565. <a href=http://www.glolondon.com>glolondon.com</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-11950600576336198052011-10-05T09:17:00.000-07:002011-10-05T09:21:48.116-07:00Reberg Beer - Locally Brewed in Shanghai<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/29082011218.jpg" border="0" alt="Reberg Light and Dark beer, brewed in Shanghai" width="300" align="left">If Harry Potter was really drinking butterbeer, the favored drink in the wizarding world of magic, he would be drinking <a href=http://rebergbeer.com>Reberg</a> light. One whiff of the <a href=http://rebergbeer.com>Reberg</a> light beer and the aroma of butter immediately warms your nose. Whoa, butterbeer come to life in the Muggle world. It also has notes of sweet bread (not the meaty kind), hazelnut, caramel, and a hint of butterscotch, though not at all too sweet or sugary. The beer is full in your mouth, but not too filling for your stomach. <a href=http://rebergbeer.com>Reberg</a> is a German-style beer brewed an hour outside the center of Shanghai, China, and comes in a light and dark variety. The beer is kept in a special metal cannister with seal as it has so much carbonation it would blow the top off a regular beer bottle. It does not have a long shelf-life as it is good for only seven days, but is best drank the first three days before it starts to sour a little. Therefore, <a href=http://rebergbeer.com>Reberg</a> would be difficult to find this beer at your local store since stocking it would be difficult. This is quite unfortunate, but it is available at <a href=http://www.madisoninshanghai.com>Madison</a> for 38RMB a bottle for both the light and dark variety (both pictured with the use of a friend's camera phone). Since it is brewed locally, it is considerably cheaper than imported craft beers, but not as cheap as Tsing-Tao or Suntory.
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J.K. Rowling claimed in a <i>Bon Appetit</I> interview (2002) that she "imagined it to taste like a bit less-sickly butterscotch." Most recipes found online use cream soda, butterscotch, and butter, which seems really rich and too sugary or closer to sickenly sweet. The books also indicate that butterbeer has the power to get house-elves drunk or dependent on and can lower inhibitions of humans, just as the alcohol content in beer is able to.
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<i><a href=http://rebergbeer.com>Reberg</a>. <a href=http://rebergbeer.com>www.rebergbeer.com</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-31728475482553052892011-08-23T03:34:00.001-07:002011-08-23T03:39:46.610-07:00Devilicious and Food Truck Fabulousness<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2468.jpg" border="0" alt="Devilicious Food Truck San Diego" width="400" align="left">Summer is when Hillcrest gets ultra-fab and not just because of the incredible San Diego, but also to mark Pride weekend. Local San Diego food trucks gathered together at the <a href=http://www.thecentersd.org>San Diego LGBT Community Center</a> for Food Truck Fabulousness, a benefit for the AIDS Walk in San Diego. It was also fitting that this particular event took place on the eve of SD Pride, a great kick-off for the weekend. Proceeds from Food Truck Fabulousness went to AIDS Walk and Run San Diego and visitors could also donate themselves at the free event. For those that have been hunting down a few of these trucks, this gathering made it a lot easier to find the vendors you want to try. I was after the butter poached lobster grilled cheese sandwich from the <a href=http://deviliciousfoodtruck.com>Devilicious Food Truck</a>.
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<br /><a href=http://deviliciousfoodtruck.com>Devilicious Food Truck</a> greeted everyone right at the entrance of The Center's parking lot and a few visitors were commenting on its participation in the Food Network's <i>The Great Food Truck Race</i>. Even at 18:00 there was a short queue. A short wait after paying US$9.00 for the butter poached lobster grilled cheese and $4.00 for truffled parmesan fries, the order came out very hot so you know it was made to order (at least at this hour). The butter poached lobster grilled cheese made with lobster, some sort of melted cheese, caramelized onion, oven-roasted roma tomatoes and herbs on sourdough.
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<br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2473.jpg" border="0" alt="Devilicious Food Truck Butter Poached Lobster Grilled Cheese" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2475.jpg" border="0" alt="Devilicious Food Truck Butter Poached Lobster Grilled Cheese" width="300">
<br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2474.jpg" border="0" alt="Devilicious Food Truck Truffled Parmesan Fries" width="300"></center>
<br />The hot butter poached lobster grilled cheese sandwich felt decadently buttery upon first touch. It smelled buttery with the lingering aroma of lobster. It was definitely cheesy. The presence of the oven-roasted roma tomatoes was not very pronounced, blending in more with the caramelized onion. The lobster was cut into large chunks and not lost among the rest of the sandwich components to remind you that lobster is the co-starring with the cheese. The texture was definitely there, but the lobster flavor was a lot lighter than expected. It still was pretty tasty.
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<br />The truffled parmesan fries had black flecks from the truffles and covered with large shavings of parmesan. The parmesan cheese had a silkier texture and milder taste, which made me think that an aged Asiago was used instead as it takes on a flavor similar to parmigiano with age and is interchangeable with paremsan in some cuisines.
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<br />After looking at the Devilicious <a href=http://deviliciousfoodtruck.com/menu>online menu</a>, I am really curious about this asparagus grilled cheese sandwich made with goat cheese.
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<br />Here are a few more shots of Food Truck Fabulousness. I was actually wondering what an "Italian Lollipop" (offered by <a href=http://www.mangiamangiamobile.com>Mangia Mangia</a>) was. The white chocolate macadamia nut cookies from <a href=http://sweettreatstruck.com/>Sweet Treats</a> made a yummy dessert with big chunks of white chocolate and a chewy texture. Breaking it in big pieces was also quite easy.
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<br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2478.jpg" border="0" alt="Sweet Treats Truck cookie display" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2479.jpg" border="0" alt="White chocolate macadamia cookie and whoopie pies from Sweet Treats" width="300">
<br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2476.jpg" border="0" alt="Mangia Mangia food truck menu" height="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/San%20Diego/IMG_2469.jpg" border="0" alt="San Diego Food Truck Fabulousness 2011" width="300"></center><center><i>From left to right: <a href=http://sweettreatstruck.com/>Sweet Treats</a> cookie display, white chocolate macadamia nut cookie and whoopie pies from <a href=http://sweettreatstruck.com/>Sweet Treats</a>, <a href=http://www.mangiamangiamobile.com>Mangia Mangia</a> menu, Food Truck Fabulousness</i></center>
<br />Food truck gatherings are definitely a way to sample more in one place. One would be so lucky to have their favorite truck park regularly nearby.
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<br /><i><a href=http://deviliciousfoodtruck.com/>Devilicious Food Truck</a>. Check schedule for location details. San Diego, California. <a href=http://deviliciousfoodtruck.com/>DeviliciousFoodTruck.com</a></i>
<br /><i><a href=http://sweettreatstruck.com/>Sweet Treats Truck</a>. Check schedule for location details. San Diego, California. <a href=http://sweettreatstruck.com/>SweetTreatsTruck.com</a></i>
<br /><i><a href=http://mangiamangiamobile.com/>Mangia Mangia Truck</a>. Check schedule for location details. San Diego, California. <a href=http://mangiamangiamobile.com/>MangiaMangiaMobile.com</a></i>
<br /><i><a href=http://www.thecentersd.org>San Diego LGBT Community Center</a>. 3909 Centre Street, San Diego, CA. <a href=http://www.thecentersd.org>theCenterSD.org</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-66111811588214379512011-08-06T22:57:00.000-07:002011-08-08T00:52:17.340-07:00Gran Melia's Acqua Pizza and Beer Promotion<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2703.jpg" border="0" alt="Acqua Gran Melia Shanghai Pizza Salami" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2704.jpg" border="0" alt="Acqua Gran Melia Shanghai Pizza Prosciutto e Funghi" width="300"></center><center><i>Acqua Italian Restaurant's Pizza Salami and Pizza Proscuitto e Funghi</i></center>
<br />Acqua Italian Restaurant at the Gran Melia Shanghai in Pudong has an unlimited pizza and draught Tiger beer promotion for 88RMB or 101RMB after a 15% service charge on Fridays from 18:00-22:30 (until September 1, as advertised on <a href=http://www.cityweekend.com.cn/shanghai>CityWeekend</a>). Restaurants in luxury hotels in Asia have a reputation of particularly good fare. Unfortunately, this was not the case at Acqua. The service was impeccable, however. The host promptly escorted us to our table and beer was immediately served. During the entire stay, the beer level in each glass never went below the halfway point as the draught Tiger was stealthily poured so as not to interrupt the conversation. The Tiger beer kept flowing until the restaurant ran out of beer an hour before the promotion ended. Other tables were also wondering why the restaurant was not supplied enough beer to last the duration of the promotion. The host informed us that beer was being brought from the 30th floor, but it was only bottles of Tsing Tao beer, which were poured into our empty glasses. The selected pizzas for the promotion were: margherita, salami (sausage), vegetariano (black olives with red and yellow peppers), prosciutto e funghi, and marinara (shrimp and tuna). The crust of the pizza was not super thin, but had great blackened blisters on its underside. The toppings were horrendous. The pizzas looked and tasted like meat or no meat in yellow, red, and brown, regardless of the variety chosen. Intead of pork sausage, it appeared to be pieces of pork. Pizza prosciutto e funghi was the best one, but in place of paper-thin slivers of prosciutto were thick slices of ham. The upside is the pizzas were not greasy and the kitchen obliged requests for tobasco, Chinese chili sauce, balsamic vinegar (in the form of a sweet, thick balsamic reduction), and dried oregano or basically anything to add complexity to an otherwise flat-tasting pizza. After drinking all the beer in the restaurant does the pizza start to really taste good. The only worthy part of this promotion is the unlimited Tiger draught beer (while supplies last). Maybe the regular menu at Acqua Italian Restaurant at Gran Melia Shanghai is inversely better as the pizza was poor?
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<br /><i>Acqua. Gran Melia Shanghai, 2/F, 1288 Lujiazui Huan Lu (near Dongyuan Lu). 陆家嘴环路1288号2楼 (近东园路), Shanghai, China. Tel: 86 (021) 3867 8888. <a href=www.gran-melia-shanghai.com/>www.gran-melia-shanghai.com</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com2tag:blogger.com,1999:blog-4879529875673657976.post-56504436394978106132011-08-02T18:57:00.000-07:002011-08-03T21:02:58.848-07:00McFlurry International - Rolo McFlurry in the United States<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2454.jpg" border="0" alt="Rolo McFlurry menu" height="300" align="left">McDonald's is known for its taste standard, which is tasting exactly the same at whatever location you happen to visit anywhere in the world. The appeal of the McFlurry is that the McDonald's vanilla soft-serve is combined with different flavors, specializing the McFlurry by region or county. Even abroad, my <a href=http://www.twitter.com/FrenziedPalate>Twitter</a> feed blew up with the announcement of the Rolo McFlurry. For those not acquainted with the Rolo, it is a milk chocolate shell filled with caramel in the shape of a truncated cone. The thick shell of chocolate means ratio of chocolate to caramel is slightly higher and the caramel filling is also soft to almost solid.<br /><br />The Rolo McFlurry is mashed up Rolos, which looked more like pieces of milk chocolate shell, and a swirl of caramel sauce. <br /><br />Snack size (US$1.99) is 340-430 calories while the regular (US$2.69) is 510-640 calories. Also on the menu were the classic Oreo and M&M flavors. It is not clear exactly where the Rolo McFlurry is on the calorie scale, but chances are it is on the higher side.<br /><br />The server who made the Rolo McFlurry at the Southcoast Plaza location visited in California put heaping spoonfuls of Rolo and a thick squeeze of caramel in the McFlurry cup with its protective lid to prevent spillage. It was haphazardly mixed together by hand and looked like a gorgeous mess, though maybe not well-mixed. After I started taking a photo of it, the server offered to make a second "better looking" one (and better mixed using the McFlurry machine). I took the server up on this offer but was immediately mortified when <i>she threw it away</i> instead of just giving it to some kid passing by as a mistake order. In the below photos, you can see the first Rolo McFlurry compared to the second.<br /><br />Oh...It was good. Plenty of thick caramel sauce and chocolate chunks throughout the soft-serve ice cream. The actual portion was up to the top of the cup instead of halfway, the way it usually comes out in China (that is what that special lid is for!). Rolo in McFlurry form...yum.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2456.jpg" border="0" alt="Rolo McFlurry Take 1" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2458.jpg" border="0" alt="Rolo McFlurry Take 2" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2455.jpg" border="0" alt="Rolo McFlurry Take 1, full" height="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2457.jpg" border="0" alt="Rolo McFlurry Take 2, full" height="300"></center><center><i>McFlurry photos on the left are the first McFlurry while the second one made is on the right</i></center>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-32177308272249527542011-08-02T17:48:00.000-07:002011-08-02T18:23:04.648-07:00McFlurry International - China 4<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2448.jpg" border="0" alt="Kung Fu Panda 2 Red Bean McFlurry" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2450.jpg" border="0" alt="McDonald's Red Bean McFlurry in Shanghai" width="300"></center><br />It appears that in honor of <i>Kung Fu Panda 2</i>, McDonald's in China (that is Màidāngláo, 麦当劳) is featuring the special Red Bean McFlurry. If you want a direct translation it is more "Red Bean Taste (hóngdòu kǒuwèi, 红豆口味)," which is a more accurate description of how this McFlurry (麦旋风, mài xuànfēng) is flavored. Perhaps this is an allusion to the red panda, which is a distant relative to the giant panda featured in the film. The server at the counter informs us that buying two McFlurrys is a better deal at 15RMB instead of one at 10RMB.<br /><br />To make the hóngdòu kǒuwèi mài xuànfēng or 红豆口味麦旋风, red bean flavor syrup and Oreo pieces are mixed in with the vanilla soft-serve ice cream. The red bean flavor is not at all strong and is perhaps over-sweetened. One customer thought the McFlurry tasted like artificial strawberry instead of red bean, a belief furthered by the pink hue the ice cream took on. The McDonald's version of "red bean taste" could be described as a light, musky berry flavor. Only at the bottom of the cup were one or two actual red beans found to provide authenticity. More real red beans mixed in would make this version of the McFlurry slightly more appealing.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/McFlurry/IMG_2449.jpg" border="0" alt="McDonald's Red Bean McFlurry in Shanghai" height="300"></center>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-81073450244489007132011-07-30T16:41:00.000-07:002011-08-01T22:52:27.566-07:00Lòushì Tāngbāoguǎn 陋室汤包馆<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2365.jpg" border="0" alt="Lòushì Tāngbāoguǎn in Shanghai" width="400" align="left">Everyone has their local xiǎolóngbāo 小笼包 or tāngbāo 汤包 spot, granted some are better than others and you may travel farther for a better soup dumpling (like <a href=http://frenziedpalate.blogspot.com/2009/11/jia-jia-tang-bao.html>Jia Jia Tang Bao</a>, for example). Lòushì Tāngbāoguǎn 陋室汤包馆 (lòushì 陋室 meaning "common room" and tāngbāoguǎn 汤包馆 for "soup dumpling shop/shack") serves the vicinity around Nanchang Lu between Shaanxi Nan Lu and Xiangyang Lu.<br /><br />Xiǎolóngbāo 小笼包 ("soup dumpling") versus tāngbāo 汤包 ("soup bun") - what is the difference? The <a href=http://chowhound.chow.com/topics/442135>Chowhound boards</a> noted that tāngbāo has a greater emphasis on the soup than the meat, but otherwise, they are generally the same thing. After speaking with a few Shanghainese, the consensus is the larger soup dumplings you can eat with a straw should be referred to as "tāngbāo," but otherwise they are all the same. Xiǎolóngbāo 小笼包 is the same as tāngbāo 汤包 depending on what you feel like calling it. These juicy little parcels are not exclusive to Shanghai though because other areas, like Suzhou, have their own version of the soup dumpling. Hence, the characters at the bottom of the Lòushì Tāngbāoguǎn 陋室汤包馆 sign saying "Nánjīng tè sè xiǎochī 南京特色小吃" or "Nanjing special quality/kind snack."<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2364.jpg" border="0" alt="Lòushì Tāngbāoguǎn menu" width="300"></center><br />The menu only has three versions of soup dumpling: Lòushì tāngbāo 陋室汤包 (their speciality or simply just pork soup dumplings); xièfěn 蟹粉 or crab meal (and pork); and xiārén 虾仁 or shrimp meat. Being an afternoon snack, the house specialty or pork and the crab and pork soup dumplings were ordered. There were still some pork soup dumplings in the steamers at the entrance, which came out first. The crab and pork ones took about 10 minutes to steam to perfection. The pork tāngbāo was quite soupy and the wrapper was a bit thick on top where it was pinched together. It tasted a tad oily and not freshly made, but was still satisfying. The crab and pork tāngbāo was really savory with bits of crab meat and plenty of soup inside the dumpling. The crab flavor was not overwhelming and the meat inside the dumpling held together. The wrapper had a similar issue at being a bit too thick at the top, but by rolling it over a little and biting a little hole at the side gives you that first hot soup.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2358.jpg" border="0" alt="Lòushì tāngbāo 陋室汤包" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2359.jpg" border="0" alt="inside of Lòushì tāngbāo 陋室汤包" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2360.jpg" border="0" alt="Crab and Pork Lòushì Tāngbāoguǎn" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2362.jpg" border="0" alt="Crab and Pork Lòushì Tāngbāoguǎn inside" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2366.jpg" border="0" alt="Lòushì Tāngbāoguǎn 陋室汤包馆" height="300"></center><center><i>Left to right from top: Lòushì tāngbāo 陋室汤包, the inside of the pork soup dumpling, xièfěn tāngbāo 蟹粉汤包, inside of the crab and pork soup dumpling, steamers outside</i></center><br />Lòushì Tāngbāoguǎn is not a particularly fancy place, but the crab and pork soup dumplings are great and the dumplings are definitely not lacking on the soup.<br /><br /><i>Lòushì Tāngbāoguǎn 陋室汤包馆. 601 Nanchang Lu (by Xiangyang Lu), Shanghai, People's Republic of China</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-50145445783125485032011-07-30T16:12:00.000-07:002011-07-30T16:40:28.122-07:00Seasonal Vegetable Torta<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_2382.jpg" border="0" alt="Summer Vegetable Torta" width="400" align="left">Technology definitely helps to indulge gastronomic senses through the ability to share beautiful photos of dishes and tips and tricks to spruce up cooking. Browsing the internet, I came across these gorgeous <a href=http://dreamaboutfood.blogspot.com/2011/06/summer-vegetable-torta-low-carb-and.html>photos</a> of a sort of crustless quiche baked in a smaller springform with a height that displays the marbelization of the colorful summer vegetables used. The ingredient list was not so demanding (as in cost, aside from the cheese, and easily accessible) and could be substituted for other seasonal vegetables.<br /><br />When putting together the actual torta, I used milk instead of heavy cream. I also opted to <a href=http://frenziedpalate.blogspot.com/2011/07/oven-roasting-red-peppers.html>roast red peppers</a> myself to intensify the sweetness of the red pepper and add a hint of smokiness. After the vegetables finished sauteing, I put them in a strainer to drain off extra liquid instead of using a slotted spoon to remove as much excess water as possible. While baking, the top of the torta puffed and browned more than in the photo of the original recipe, but I am not sure how much the change in milk fat content in the egg mixture affected the texture or because it was being baked in a glorified toaster oven. In any case, the resulting vegetable torta was just as pretty as well as light, savory, and delicious hot or cold. It was great as a side or a snack. A big slice could do as a main course. I am tempted to try this recipe again with asparagus tips and more leafy greens.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_2381.jpg" border="0" alt="Summer Vegetable Torta side shot" width="300"></center><center><i>Vegetable marbelization</i></center><br /><u><b><i>Summer Vegetable Torta</u></b></i> (<a href=http://dreamaboutfood.blogspot.com/2011/06/summer-vegetable-torta-low-carb-and.html>adapted</a>)<br /><br />3 tbsp olive oil<br />1/2 medium onion, chopped<br />8 oz mushrooms, sliced<br />3 medium zucchini, sliced 1/4 inch thick<br />2 red peppers, sliced into 1/4 inch strips OR 1 12 oz jar marinated red peppers,<br />drained and cut into 1/4 inch wide strips<br />8 oz cream cheese, softened<br />6 large eggs<br />1/4 cup half and half or heavy cream<br />2 garlic cloves, minced<br />3 tbsp fresh basil, chopped<br />1/2 tsp salt<br />1/2 tsp pepper<br />2 cups shredded Gruyère<br /><br />Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.<br /><br />Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables are just tender, about 10 minutes. Put sauteed vegetables in strainer to drain of excess liquid.<br /><br />In a large bowl, beat cream cheese until smooth. Beat in eggs until combined (it's okay if it's a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Add sauteed vegetables to egg mixture, then add drained marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to combine.<br /><br />Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2 - 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.<br /><br />Serves 8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber.Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-31739844651834173632011-07-03T20:37:00.000-07:002011-07-03T21:30:26.245-07:00Oven Roasting Red Peppers<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_2380.jpg" border="0" alt="Oven Roasted Red Peppers" width="400" align="left">When perusing the Internet for recipes that are simple and easy, some of the ingredients that are cheap at your local market in the States are Europe cost about ten-fold in China, especially in Shanghai. I wanted more than to just cut thin strips of red peppers and throw it in the pan. There is a smokey flavor carried by red peppers from roasting and <i>that</i> should be going into my dish. Roasting also intensifies the flavors of the red peppers. Unfortunately, I am not willing to fork out all that renminbi to go to an expensive expat-oriented supermarket to buy (fire)roasted red peppers preserved in oil with some garlic or herbs. The <a href=http://www.foodnetwork.com>Food Network</a> showed one of its chefs or cooks doing it at home, bringing you to the mantra of "If [Yan] can cook, so can you!" Hear, hear.<br /><br />My kitchen in China is ill-equipped. There are no tongs; only chopsticks. Trying to fire the exterior of red peppers over a gas-flame using wooden chopsticks seemed risky to me. There is also no built-in oven, but a glorified toaster oven of relatively large size. Produce is often tricky because a lot of it has been bred and engineered to <i>look good</i>, not taste good (e.g. tomatoes). I ended up at the Avocado Lady and bought a couple unblemished red peppers. Now to hope for the best.<br /><br />The red peppers went on a piece of aluminum foil on a small pan and was placed in a pre-heated oven (mine ranged between 400-450°F). About every 15 minutes, after the skins formed dark splotches, the red peppers were turned using chopsticks. After every side of the red peppers were a bit black, I took them out of the oven, put them in a bowl, and covered the bowl to steam the red peppers. This allows the skins to separate from the flesh so it is easy to remove. The red peppers generally held its original shape coming out, but quickly deflated. When the red peppers are cool enough to handle, the skins slip right off with a bit of rubbing. And you <i>never</i> want to rinse the red peppers after they come out of the oven because you will just wash away the smokey quality. These peppers looked, smelled, and tasted just as good as the imported ones. They can be preserved in extra-virgin olive oil with some herbs and garlic, if desired. Save yourself the cash and do it yourself.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_2377.jpg" border="0" alt="Oven Roasted Red Peppers" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Cooking/IMG_2379.jpg" border="0" alt="Oven Roasted Red Peppers steaming" width="300"></center><center><i>Red peppers straight from the oven, red peppers steaming in a bowl</i></center><br /><i><b><u>Oven Roasted Red Peppers</u></b></i><br />Red Peppers<br /><br />Pre-heat oven to 450°F / 230°C. Arrange red peppers on a cookie sheet lined with foil and roast in the oven, turning about every 15 minutes or when dark splotches form. Do this until the red peppers are roasted all the way through, about 30-40 minutes. When the peppers are done, remove them from the oven and place in a covered bowl to steam to make the skins easier to peel off. Once peppers are cooled, remove the skins and discard with your hands or a paring knife. Pull the top of the red pepper off and remove the seeds. Remember to never rinse or wash the peppers at this point.Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-44863049611466651142011-07-02T23:47:00.000-07:002011-07-03T09:15:26.833-07:00Xindalu China Kitchen Dim Sum Special<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2217.jpg" border="0" alt="Xindalu Place Setting" width="400" align="left">Xindalu China Kitchen Restaurant at Hyatt on the Bund was having a dim sum promotion for 180RMB (plus 15% service charge) for a steady stream of these small dishes for lunch. Only tea or juice was included with the deal, which ended on June 16 after running daily during lunch hours for about two weeks. So, sorry in advance if you were expecting to go and take advantage of this promotion. The 180RMB price tag may be daunting for some, especially with cheaper all-you-can-eat dim sum deals being offered in Shanghai, but Xindalu has made a reputation for itself as a fine dining experience in an upscale hotel. Most know of Xindalu for the way its Peking duck that is cooked in a special wood oven or so the Hyatt website claims. The flavor of Xindalu's Peking duck is supposed to rival or best that of the popular chain, <b>Quanjude</b>. The dim sum promotion allows diners to sample another region of China for a fine dining lunch experience, though you could surely supplement the meal with other items off the menu. The menu for the dim sum lunch was not particularly extensive, most likely to maintain control of the quality of the dishes, some of which may have been created specially for this promotion. Upon arrival, diners are given a pen to check off which dishes or how many of them they want on a paper menu. If you want to order more, the server will bring out another of the same menu where you can re-order your favorites. Of course, we tried as much as a pair possibly could.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2219.jpg" border="0" alt="Xindalu Dining Room" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2220.jpg" border="0" alt="Xindalu condiment tray" width="300"></center><br />The restaurant is located on the ground floor of Hyatt on the Bund and adjacent to the lobby with no significant views to admire, though you could easily see who is rolling up the main driveway of the hotel. (Check out Vue bar upstairs). The main dining area is dark with the seats by the window reserved for smoking. The kitchen is open although partitioned with glass that fogs up from steam giving diners access to the action while waiting for dishes to be served.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2221.jpg" border="0" alt="Xindalu pan-fried turnip cake" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2226.jpg" border="0" alt="Xinalu barbecue pork puff-pastry with sesame" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2223.jpg" border="0" alt="Xindalu fried goose liver taro dumplings" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2233.jpg" border="0" alt="Xindalu fried goose liver taro dumplings inside" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2227.jpg" border="0" alt="Xindalu steamed shrimp dumplings" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2228.jpg" border="0" alt="Xindalu steamed scallop vegetable dumplings" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2229.jpg" border="0" alt="Xindalu fried mango rice paper roll" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2230.jpg" border="0" alt="Xindalu fried mushroom bead curd skin roll" width="300"></center><center><i>From top, left to right: Pan-fried turnip cake, Barbecue pork puff-pastry with sesame, Fried goose liver taro dumplings, inside of goose liver dumplings, Steamed shrimp dumplings, Steamed scallop vegetable dumplings, Fried mango rice paper roll, Fried mushroom bean curd skin roll</i></center><br />The plates came out as quickly as the order was put in and there was barely enough room for our individual pots of tea and towers of steamers. The fried goose liver taro dumplings were particularly decadent, savory, and heavy despite the lightness of its fried interior. The fried mushroom bean curd skin roll was crispy, light, and not at all oily. The puff pastry around the barbecue pork was more densely packed than light imparting a solid crust than flaky exterior. The small filling was slightly sweet.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2236.jpg" border="0" alt="Xindalu steamed chiu chow dumplings" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2245.jpg" border="0" alt="Xindalu baked barbecue pork buns" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2249.jpg" border="0" alt="Xindalu mini baked chicken meat pies" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2235.jpg" border="0" alt="Xindalu steamed beef balls with bean curd sheet" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2240.jpg" border="0" alt="Xindalu Steamed traditional Cantonese sponge cake" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2239.jpg" border="0" alt="Fried custard glutinous dumpling" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2250.jpg" border="0" alt="Xindalu steamed sesame buns" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2254.jpg" border="0" alt="Insides of steamed sesame buns" width="300"></center><center><i>From top, left to right: Steamed chiu chow dumplings, Baked Barbecue Pork Buns, Mini baked chicken meat pies, Steamed beef balls with bean curd sheet, Steamed traditional Cantonese sponge cake, Fried custard glutinous dumplings, Steamed Sesame Buns, Black sesame interior of sesame buns</i></center><br />The baked dim sum items had a very dense crust encasing the moist, salty, and savory meat in the center. There were a few items on the steamed and fried section of the menu that were more sweet than savory: steamed traditional Cantonese sponge cake, fried custard glutinous dumplings, and the steamed buns filled with black sesame. The latter of the two were more memorable for a tongue conditioned by Western sweets.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2244.jpg" border="0" alt="Xindalu Kitchen dim sum desserts" width="602"></center><center><i>Clockwise from bottom left: Sweetened sago cream with mango and pomelo, Red bean soup, Almond tea with egg white, Chilled mango pudding (with condensed milk), Baked sago pudding with chestnut paste</i></center><br />Xindalu does particularly well with its dessert (and sweet items as mentioned above) without being sugary. The sweetened sago with mango and bits of pomelo was light and fresh. The red bean soup was cool and subtly sweet. The almond tea with egg white could almost be sipped straight from the bowl and was as light as it looked. The chilled mango pudding apparently came with condensed milk, but it was better used on the baked sago pudding with chestnut paste that was served warm. The meal ended nicely with this touch of sweetness.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2251.jpg" border="0" alt="Xindalu server cutting Peking duck at tableside" height="300"></center><br />The dim sum lunch was extremely filling with a very attentive staff, but classic dim sum dishes like the pork ribs were missing from the selection. Given the limited selection, each dish was on average good for what it was, but still the dim sum at <a href=http://frenziedpalate.blogspot.com/2010/11/dim-sum-brunch-at-ye-shanghai.html>Ye Shanghai</a> is preferred. It was nice to try the dim sum at Xindalu just for the experience. However, I am more inclined to return to sample that wonderful smelling Peking duck. The way that the server would clean the carcass precisely with his skilled hand releasing the aroma of the duck meat was enough to get your appetite going again.<br /><br />One fun fact: The concierge at Hyatt on the Bund advised me that although they do not valet bicycles nor have a proper bike parking area, they will gladly escort you and your bike to the place where staff park their bicycles, electric bikes, electric scooters, and motos. Just make sure that your bike is not one that is particularly valuable as you are parking at your own risk.<br /><br /><i>Xindalu. Hyatt on the Bund, 199 Huangpu Road, Shanghai 200080, China. 上海外滩茂悦大酒店 中国上海黄浦路199号 邮政编码:200080. Hours: Lunch 11:30 – 14:30, Dinner 17:30 – 22:30. Reservations: + 86 21 6393 1234 * 6318.</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-54930451411777011942011-07-02T08:32:00.000-07:002011-07-03T00:46:45.249-07:00glo London Shanghai Gastro GrillAfter spending some time in London and appreciating its gastropub culture, I was curious to see what <a href=http://www.glolondon.com>glo London</a> would bring to China with its ambitious plans of a bakery cafe, gastro grill, lounge bar, rooftop barbecue, and pizza delivery all under one roof. I managed to get in on an invite to sample the food from the gastro grill before the soft opening (Shanghai loves soft openings). The tables were barely arranged and the bakery cafe on the first floor was still being put together. glo London was barely open and being so new, there should be some understanding that the wait staff may still need a little extra training and the kitchen is still working out a few kinks.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2184.jpg" border="0" alt="glo London Satay Chicken" width="602"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2181.jpg" border="0" alt="glo London chargrilled lemon honey tiger prawns" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2185.jpg" border="0" alt="glo London duck samosas" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2183.jpg" border="0" alt="glo London crab croquettes" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2182.jpg" border="0" alt="glo London calamari" width="300"></center><br />The starters had the most international flair out of all the sections on the menu. However, its size and portion were not very impressive, especially compared to the price. The Satay Chicken (60RMB) made from char-grilled chicken breast marinated in spicy peanut, chilli, and coconut sauce was tender and moist with a hint of sweet flavor. The lovely marinated taste was reflected in its equally appealing yellow color. The Chargrilled Lemon Honey Tiger Prawns (85RMB) marinated in special honey marinade was the most disappointing out of all the starters. The prawns were not even tiger prawns! Maybe the kitchen ran out of tiger prawns and neglected to tell its patrons that the tiger prawn species would be substituted for another that evening? Who knows. The grand opening should at least see real tiger prawns. The marinade on the prawns was good, but the prawns were a tad dry as if left on the grill for a few seconds too long. The Duck Confit Samosas (65RMB), a trio of spiced duck samosas served with apple ginger chutney, were also very flavorful and moist. The accompanying apple ginger chutney added a soft and sweet bite to the spiced duck. The wrapper was a bit limp and could have been a touch crispier though. The Chilli and Corriander Calamari (65RMB) lightly-dusted and pan-fried with fresh chilli, garlic, corriander, and soy sauce served with lime and sweet chilli sauce was of average quality. The calamari came out hot and only featured rings cut from the mantle. The dish would have been more interesting if the tentacles were also used. A good squeeze of lemon made the calamari that much better. The Crab Croquettes (70RMB) was made from hand-picked crab meat mixed with freshly chopped herbs, onions, garlic, chilli, and creamy potato accompanied with lime and sweet chilli sauce. It easily could have been the best starter from the meal as the bulk of the croquette was crab meat instead of filler. The onions, galric, chilli, and potato in the croquette were not overpowering the main feature of the dish - the crab meat.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2186.jpg" border="0" alt="glo London,Baby Back Ribs" width="602"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2189.jpg" border="0" alt="glo London grilled sea bass" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2190.jpg" border="0" alt="glo London beef" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2191.jpg" border="0" alt="glo London Chicken Tikka Curry" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2194.jpg" border="0" alt="glo London Pizza Parma" width="300"></center><br />The mains were significantly better in terms of price compared to size and quality. The selection leaned more toward an American menu with a few popular English choices such as the curries. The half slab of Hickory BBQ Baby Back Ribs (145RMB) is slow-cooked in a hickory oak burning smoke pit and finished on the chargrill before getting smothered with homemade bbq sauce. The ribs were actually full-sized pork ribs and was a massive portion. The meat was incredibly tender and slipped easily off the bone. There was great caramelization on the meat underneath that sweet barbecue sauce. Like most of the mains, it was served with hand-cut steak chips, battered onion rings, roasted cherry tomatoes, chargrilled mushrooms, and crisp mixed leaves. With the size of the mains, the steak chips and onion rings were almost unnecessary filler. The texture and taste of the mushrooms was more marinated than grilled. Half of these sides (the mushrooms and juicy cherry tomatoes) almost did give me the impression of an English breakfast. One diner was disappointed with the size of the Chargrilled Honey and Coriander whole Sea Bass (180RMB) marinated in coriander, cumin, ginger, Manuka honey, and fresh chillies. The fish was small, but tasty, especially with the marinade creating a barely there crust on the skin of the fish. The beef fillet (238RMB) raised some eyebrows because it did not taste like a solid beef cut, but rather marinated in soy sauce (manuka honey marinade), which masked the flavor of the beef. Also disappointing was the London-Style Chicken Tikka Curry (110RMB) with tender chicken pieces in tikka sauce flavored with fresh garlic, cardamom, coriander and fresh chilli. The curry was put in a bread bowl and served as a platter with poppadoms, kal cucumber, toasted coconut, and apple ginger chutney. There were too many grain products to go with the curry so you were getting more full from the papadoms and bread than the actual curry. The Parma Ham Pizza (115RMB) had tomato, torn buffalo mozzarella, olives, and marinated mushrooms slow-roasted in garlic and herb oil finished with slices of Parma ham, fresh rocket leaves, and a drizzle of extra-virgin olive oil. The crust of the pizza is thin, crispy and oval-shaped barely fitting the board it came on (with accompanying pizza cutter for a more hands-on experience). The marinated mushrooms were the same as the ones served as sides on the grilled mains and fell off the thin slices too easily. The Parma ham and rocket was abundant in every bite. When glo London rolls out its pizza delivery service, this would be something to look forward to. After all these mains, our party of five was absolutely stuffed.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2195.jpg" border="0" alt="glo London Jam Roly-Poly" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2196.jpg" border="0" alt="glo London Hot Chocolate Brownie" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2197.jpg" border="0" alt="glo London Butter and Bread Pudding" width="300"></center><br />And then came out the desserts. With all the food from the first two courses, it was a surprise there was any room for dessert at all. The Jam Roly-Poly (50RMB) is labeled as "an old-time favorite" traditionally hand-rolled sponge cake smothered in raspberry jam and covered in custard. The custard really came in a gravy boat instead of covering the layered sponge cake. It was light, the sponge cake a tad dry, and the jam flavor barely there. The Hot Chocolate Brownie (60RMB) referred to as the "ultimate pudding for chocolate lovers with a fudgy texture" and chocolate chip topping served with honeycomb ice cream and fresh whipped cream was more a dry cake than brownie. The brownie fell apart for the lack of any fudgy texture to hold it together. The chocolate flavor was actually more on the bittersweet side than too sweet, but the consistency of the brownie destroyed the whole dessert. More familiar to an English dessert palate is the Bread and Butter Pudding (50RMB) mae from baked bread pudding with raisins (none of which were present), nutmeg, and vanilla pod served warm covered with strawberry jam and custard. The bread pudding was dense and too dry as if the moist quality of a good bread pudding would soak into the bread by the custard alone. It was not. The bread pudding was baked to a golden brown and the light custard could barely hold on to its gleaming surface.<br /><br />Everyone was left with stomachs bursting from all the food that was shared and consumed. Overall, the food came in large portions (aside from the starters) and was incredibly filling. The mains from the grill and especially the pizzas are better choices for eats. The drinks were plentiful as well and ranged around 60RMB, which is average for its location in the former French Concession. While being a London-based chain, the majority of the menu was more reminiscent of an American casual restaurant and respected its serving size as well. The glo London Gastro Grill brought over more the chic atmosphere infiltrating the Square Mile's modern bar scene than a gastropub ideal with more English favorites. A return visit is likely in the future to sample the brunch and Sunday roast. The simple and clean interiors of glo London with its wide dining selection would definitely attract the roving expat in Shanghai.<br /><br /><i><a href=http://www.glolondon.com>glo London</a>. 1 Wulumuqi Lu (by Dongping lu) / 乌鲁木齐路1号 (近东平路), Shanghai 200031, China. Tel: +86 21 6466 6565. <a href=http://www.glolondon.com>glolondon.com</a></i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0tag:blogger.com,1999:blog-4879529875673657976.post-14903638615620086032011-06-26T07:32:00.000-07:002011-06-26T07:55:28.289-07:00Cha's Restaurant with Shanghai Bloggers<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2171.jpg" border="0" alt="Cha's in Shanghai" width="400" align="left">Cha's Restaurant for "Cha canting" is the 1950's Hong Kong style diner on Sinan Road. It is a place I have heard many expat friends in Shanghai like to visit because they say the food is good and cheap and the line is worth it.<br /><br />Instead of taking on the challenge of an epic wait, <a href=http://www.thethirstypig.com>The Thirsty Pig</a> (Jimmy Chang), <a href=http://www.sugarednspiced.com>Sugared & Spiced</a> (Cindy Wang), and Buzz of <a href=http://www.diningsecretary.com/blog>Dining Secretary's Dumplings to Donuts</a> met on a rainy Sunday right after opening at 11:30, beating the lunch rush. Actually, there is no actual waiting area in the restaurant, but the small entrance where patrons manage to tuck themselves into in anticipation of a table. We were seated at the back in a tight table where the menu was visible under the glass on the table. Never have being been to a Hong Kong style diner, <a href=http://www.thethirstypig.com>The Thirsty Pig</a> reassures us it looks <i>exactly</i> like the old diners in Hong Kong. Points for authenticity.<br /><br />The food came out as quickly as it was ordered. The egg tarts did not come out until last, as is tradition. I will say that I have never tried typical Hong Kongese diner food, so bear with my newbie experience.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2160.jpg" border="0" alt="Cha's Restaurant Homemade Beef Brisket and Tendon Curry" width="603"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2161.jpg" border="0" alt="Cha's Restaurant Poached Chicken in Soya Sauce" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2165.jpg" border="0" alt="Cha's Restaurant Fried Rice" width="300"><br /><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2163.jpg" border="0" alt="Cha's Restaurant Sweet and Sour Pork" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2162.jpg" border="0" alt="Cha's Restaurant Pineapple Bun" width="300"></center><br />The Poached Chicken in Soya Sauce (50RMB) came out first. The meat was incredibly moist, tender, and cooked all the way through. The thin skin of the chicken had a slightly sweet tang to the otherwise salty dish. The chicken flavor was allowed to come clean through. The Homemade Curry with Beef Brisket and Tendon (40RMB) had a vibrant color and a strong, spiced flavor to match. It had large chunks of potato, carrot, and green pepper to compliment the incredibly tender and rich thickly-cut beef brisket. The potato and carrots were cooked all the way through and the green pepper still maintained some of its crunch. The curries at Cha's are supposed to be the household specialty. Cha's Fried Rice (32RMB) had bits of egg, cucumber, and a few shreds of salty cured meat in it. Just pour a bit of the curry sauce or more on a spoonful of fried rice and the curry flavors overpower and are carried by the rice, which simply offers a variety of textures (some crunch from the vegetables, softness from the bits of egg, and fluff from the rice) when eaten with the sauce. The Sweet and Sour Pork (32RMB) also left quite an impression with the exterior of the fried pork still being crunchy even after being on the table for some time. The Pineapple Buns (6RMB each), so named for looking like a pineapple although not containing any trace of it, were served with a giant tab of butter inserted in the middle. Seeing how much butter was put in the middle to give it a soft, buttery center to contrast with the more crunchy topping was kind of gross, but at least the pineapple buns were warm. It made it easy to spread the butter evenly, making them more satisfying.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2167.jpg" border="0" alt="Cha's Restaurant Egg Tarts" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2168.jpg" border="0" alt="Cha's Restaurant Egg Tart bite" width="300"></center><br />To end the meal, we each had an egg tart (5RMB each). The crust was dense and baked just the way through tasting bland. The custard filling was bright, but a little runny. More effort was placed into maintaining an aesthetic expectation of bright-yellow custard filling instead of baking the tart the whole way through, even if it means some browning. The <a href=http://frenziedpalate.blogspot.com/2010/11/kfc-egg-custard-tart.html>egg tarts at KFC</a> are still a lot better, in my opinion. <br /><br />The <a href=http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2170.jpg>final bill</a> came to 243 RMB for four people. Not too bad as we left absolutely stuffed. As we left the restaurant, the queue was taking up most of the entry space. So glad we did not have to wait through that. Cha's Restaurant is a solid choice for Hong Kongese dining and while some dishes were good, I may require a return visit to decide if it is really something I would wait in line for.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2166.jpg" border="0" alt="Sugared & Spiced and the Thirsty Pig" width="300"></center><center><i>Sugared & Spiced and The Thirsty Pig going at it with their cameras</i></center><br /><i>Cha's Restaurant 查餐厅. 30 Sinan Road, 1F (by Huaihai Middle Road) / 思南路30号1楼 (近淮海中路), Shanghai, People's Republic of China. 思南路30号,近淮海中路. +86 21 6093-2062. 11:00-02:00.</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-53344814683215921452011-06-21T19:42:00.000-07:002011-12-23T06:46:47.688-08:00Sheng Sushi<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2155.jpg" border="0" alt="Sheng Sushi, Shanghai, China" width="400" align="left">With most sushi places in Shanghai being priced out of the budget diner's list, Sheng Sushi (盛寿司 Shèng Shòusī) is a little sushi shack on YongKang Lu welcoming you with open arms. The tiny restaurant has only about 8 seats (4 of which are at the bar) or a tad more if the lone table outside is set up. Extra stools are pulled down from the storage space above the sushi bar to accommodate a couple more people. Most of its business seems to be geared towards home delivery, operating between 10:00-21:00.<br /><br />Upon arrival, grab a seat if you are so lucky to find one or prepare to queue. Take away is also an option, though there are not many nearby spots favorable for sitting to eat. The menu is listed both in Chinese and English with descriptions and explanations of its rolls, most of which are named after major U.S. cities and some of which are misspelled e.g. "Salt Lack City." The menu could have been copied straight from a Californian sushi joint take away menu that made its way to Shanghai. A lot of the rolls include some aspect that does not require a variety of fresh raw fish like tempura, cooked shrimp, crab, cucumber, or eel, which is broiled right in front of you. Considering this, it may be the reason that the costs at Sheng Sushi are kept down. Also on the menu are ramen, hand rolls, sashimi bowls, maki, and various other sides.<br /><br />The Phoenix Roll has cucumber and crab and each piece (8 in total) is topped with a generous sliver of salmon, a round of cucumber, and roe. The whole thing barely fits into your mouth. The salmon sashimi (25RMB) was five thick slices of salmon served with raw radish and tasted fresh, not being rubbery or taking on a sheen from fish left out too long. The bulk of the other roll shared had tempura and a heavy drizzling of sauce. The rolls are <i>big</i> and surprisingly filling. Two rolls, salmon sashimi, and draft sake cost a total of 152RMB.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2157.jpg" border="0" alt="Phoenix Roll at Sheng Sushi, Shanghai" width="300"></center><br />The sushi and its offerings are no frills with several choices of Californian-style rolls that are not commonly offered in other establishments serving sushi (aside from the classic "Californian roll"). While not being exceptionally fancy or amazing, the sushi is great for its price and the quality is a lot better than you would expect for a budget sushi place.<br /><br />Check out the take away menu below:<br>
<center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/Jap_Menu1.jpg" border="0" alt="2011-12-22 Sheng Sushi, Menu side 1" width="750"><br><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/Jap_Menu2.jpg" border="0" alt="2011-12-22 Sheng Sushi, Menu side 2" width="750"></center>
<i>Sheng Sushi. 63 Yongkang Lu by Xiangyang Lu / 永康路63号,近嘉善路, Shanghai, 200031, China. Delivery: 10:00-21:00. Tel: 13816418701.</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com1tag:blogger.com,1999:blog-4879529875673657976.post-56988339403258340712011-06-04T23:42:00.000-07:002011-06-05T20:21:32.365-07:00Pho Deluxe at Pho 88<img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2125.jpg" border="0" alt="Pho dac biet at Pho 88 in Shanghai" width="400" align="left">Yet another pho restaurant has hit the Shanghai scene. Still having hope for pho in Shanghai, I had to try it. The reviews on <a href=http://www.cityweekend.com.cn/shanghai/listings/dining/vietnamese/has/pho-88/>CityWeekend</a> seemed promising, though have apparently been taken down due to review spamming when I checked the link whilst writing today. Anyway, I went to Pho 88 on a weekday during lunch. Pho 88 is located right above Tanya Mantabei in its former second floor space. Upon entering during peak lunch hours, the restaurant was completely empty and not one other patron came into the restaurant during my leisurely stay.<br /><br />I went for the Pho Deluxe Course, suitable for one person, which is one bowl of pho dac biet and cha gio or one house special pho with rare steak, tripe, well-done flank, brisket, tendon, and beef meatballs plus one deep-fried spring roll for 48RMB. Or, for basically 10RMB more, you get a single fried spring roll, which came with a weak serving of greens to add to the pho. Off the menu, simpler versions of pho with a smaller meat variety go for 29RMB.<br /><br />The first taste of the broth showed promise. The flavor was rich and not oily or salty, but something was missing. The broth could have benefitted from a few more hours of stewing or adding more or better quality bones to enhance the depth of its flavor. Too bad there were not more typical leafy greens to throw in the soup to try to compesate for its flavor short-comings. The noodles were not overcooked and were pentiful. There was also a good amount of meat in the large bowl, probably from all the variety it is supposed to have. Though, the quality of the meat was average, though the rare steak was the only decent piece in the bowl. The meatballs were flavorless and reminiscent of a frozen, store-bought variety.<br /><br />Pho 88 should benefit better from putting more effort into its broth and quality of meat than marketing tactics reeking of review pumping.<br /><br /><center><img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2124.jpg" border="0" alt="Pho 88 deep-fried spring roll" width="300"> <img src="http://i215.photobucket.com/albums/cc168/FrenziedPalate/Shanghai/IMG_2122.jpg" border="0" alt="Pho 88 dining room" width="300"></center><br /><i>Pho 88. 2nd Floor, 581 Fuxing Zhong Lu (by Ruijin Yi Lu), Shanghai, China</i>Frenzied Palatehttp://www.blogger.com/profile/08817923996728980289noreply@blogger.com0