'What's for dinner?'

[Yellow Fever]

Originally Posted by fieldsofdreams

That branch is near Fremont BART station in Fremont, way southeast of Oakland (and closer to San Jose).

I know Fremont, some of my relatives live there. In fact, they picked us up at the bart station and we stayed in their place for a few days last time when we visited SF. Its a nice and relax upper class city in a pretty mountain and valley setting.

[fieldsofdreams]

Ah ok. I walked from Fremont BART to Sweet Tomatoes (around 10 minutes, if I didn't stop to take a lot of photos along the way), and it helped a lot in giving my legs a good stretch. Fremont is a pretty large city too: in fact, it has a Little Afghanistan (no joke) in the city's Centerville District (not really their downtown)... And the city in itself is an amalgamation of five closely-knit districts: Warm Springs, Niles, Centerville, Irvington, and Mission San Jose. Nearby Newark is technically a "satellite" community of Fremont, but it broke away and became an independent city.

And as a history trip: Charlie Chaplin chose Niles as his filming location for his early films, and if he really kept his movie production in Niles, then San Francisco would have become the Film Capital of America... But Los Angeles has the title.

[Yellow Fever]

Thanks for some geographic info of the Fremont area. Might ask you for a private guide tour of the Bay area when I go there again next year.


Anyway, my lunch today is all noodles.

[fieldsofdreams]

Delicious! I really love noodles myself... Especially stir fried. But for a cold day like today, noodles in soup would be great.

As for a private tour, just email or phone me before you leave so that we can discuss where you'd like to visit on this trip... And transit will be my preferred choice to get around.

[Yellow Fever]

At this very moment, I'm eating the cup of noodles with kimchi flavor.

[fieldsofdreams]

really? Cup Noodles with Kimchi? I might wanna have Cup Noodles again, but I prefer making my own dish rather than boiling hot water and waiting for three minutes for it to cook. perhaps I'll make corned beef or tuna tomorrow.

[Jonesy55]

I went to a new French(ish) bistro for lunch today, it was tasty, i'll go again.

Serge was watching me...

image hosted on flickr

2012-11-30-0157.jpg by Mjones56, on Flickr

Starter was a small pear, endive, roquefort and toasted hazelnut salad.

image hosted on flickr

2012-11-30-0159_q1.jpg by Mjones56, on Flickr

Followed up by a delicious rare cooked Barnsley chop, confit Jerusalem artichokes, green beans and a red wine gravy.

image hosted on flickr

2012-11-30-0160_q1.jpg by Mjones56, on Flickr

[kwoldtimer]

Yummy, but too bad the server didn't have a steadier hand with your main - if the red wine gravy hadn't been jostled, it would have been a beautiful presentation.

[Jonesy55]

Yeah, he did tip it when setting it down which made it look a bit of a mess! Never mind...

[fieldsofdreams]

TB, remember that you made corned beef hash a few days back? Well, I made my own earlier today for lunch...

[Yellow Fever]

Are those white stuffs potatoes?

[fieldsofdreams]

Indeed. Sliced Yukon gold, in fact. I made it all on my own. And I chopped up like half an onion, 3 garlic cloves, a whole potato and a whole carrot to make that.

[Taller, Better]

Hmmmmmm.... your hash looks better than mine!! I mashed my potatoes, which gave an overall consistency of baby food. Yours looks nicer. Also, I like the look of carrots in there, too!

[fieldsofdreams]

Oh really? Mashed potatoes on corned beef hash? I have not seen that coming myself. But thanks for your complements. Yes, I chop and dice a whole potato and a whole carrot, thus the result. Every time I cook it, it reminds me of my aunt's cooking back home in Manila. And, as usual, rice is the complement to that corned beef.

[Taller, Better]

In my mind (which is where I file many of my weird recipe ideas) I figured if I mashed the spuds that they would fry up nice and crispy on the outside, like a potato pancake.. however, in practice it became a big hot ball of mashed potato/corned beef/onion and garlic! Was pretty tasty, but yours looks better.

[fieldsofdreams]

Hahaha and you might be surprised to know that the corned beef you see on that pic is actually from a can, not the one you make on St. Patrick's Day.

[Taller, Better]

Oh, I definitely use the tinned Corned Beef... usually it is from Brazil, and I am always partial to the Hereford brand, as I like the picture of the cow
and I like the fact that it looks exactly the same today as it did when I was a child!


http://www.locowholesale.ca/index.ph...product_id=515


when seeking out a photo of Hereford corned beef, I stumbled upon this cool site in Winnipeg which sends Canadian food all around the world! If I lived overseas
I bet I would use it once or twice to get a taste of home. You can get 12 bags of chips of your choice sent to Australia for $35.89!!!! Old Dutch to Oz!
http://www.canadiansnackattack.com/S...rns_ep_40.html

[fieldsofdreams]

Hehehe I like Purefoods Corned Beef from my own country (spearhead should know this)...

http://www.purefoods.ph/?page=product&id=12

On that page, it shows the product lines of canned goods I used to eat in my country, and that whenever my aunt and uncle head to the Philippines, I would usually ask them to bring back cans of corned beef from there because it tastes different than the corned beef bought here.

[vanboy2]

too bad that I missed a chance to meet TB to showcase my cooking talent. but well, we still have plenty of time right TB?

[hellospank25]