I hate to say it because the original location is a zoo from open to close
and the new one is right on PCH in Herbmosa so likely to do the same,
but the food is fkn outrageously good and the fish tacos are like $2.85
or something ridic like that
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The Corona Cuisine Thread
- Thread starter $kully
- Start date
and the new one is right on PCH in Herbmosa so likely to do the same,
but the food is fkn outrageously good and the fish tacos are like $2.85
or something ridic like that
Saturday night special ribeye fresnos padano, yeah that plate is from the 88 Winter Olympics , Swiss House , they blew it all out after the games were over for a song
Buckwheat shortbread pillows with strawberries and whipped cream, sweetened with maraschino liqueur cuz we ran out of sugar. Fcukin confection perfection.
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Still not ready to go to a dine-in, but wifey and I are supporting our locally-owned restaurants a couple of nights a week doing take-out.
We don't make dessert often. And those aren't very big, and there's little sugar in it, actually. It's sweet enough.
For sure. I like to tell people that you can eat whatever you want and stay lean- you just can't eat as much as you want.
My wife just started working a restaurant again with outdoor only dining. No one who works there will go out to eat anywhere because they figure their exposure at work is enough. Actually, now that I think about it, no one I know who works in a restaurant will go out to eat for dine-in, even on a patio. They'll get food to go to support places they want to.
I tried my grandmother's cobbler recipe in a cupcake pan for a July 4th dinner party
1c sugar
1c flour
3/4c milk
2 teaspoon baking powder
1/2 teaspoon salt
- mix above ingredients
- melt 1/3 cub butter in large pyrex bowl in a 350` oven
- take bowl out of oven, swirl melted butter to coat sides, pour batter in pyrex
- dump basket of washed blackberries on top of batter; they will settle in to the batter during cooking
- cook for at least 45 minutes
I like to use clear glass baking vessel so you can look at bottom of the cobbler to determine
doneness...sometimes the top will be golden brown but the bottom is not finished baking.
just rub a stick of butter on the top, cover with foil and put it back in for 15 minutes or so to
get the bottom properly cooked while not over cooking the top
serve hot with vanilla ice cream
dead simple
I like to mix batter up as I am finishing dinner prep and pop the whole thing in the oven
while we're eating....by the time you're done with dinner and a digestif, your cobbler is
coming out of the oven.
1c sugar
1c flour
3/4c milk
2 teaspoon baking powder
1/2 teaspoon salt
- mix above ingredients
- melt 1/3 cub butter in large pyrex bowl in a 350` oven
- take bowl out of oven, swirl melted butter to coat sides, pour batter in pyrex
- dump basket of washed blackberries on top of batter; they will settle in to the batter during cooking
- cook for at least 45 minutes
I like to use clear glass baking vessel so you can look at bottom of the cobbler to determine
doneness...sometimes the top will be golden brown but the bottom is not finished baking.
just rub a stick of butter on the top, cover with foil and put it back in for 15 minutes or so to
get the bottom properly cooked while not over cooking the top
serve hot with vanilla ice cream
dead simple
I like to mix batter up as I am finishing dinner prep and pop the whole thing in the oven
while we're eating....by the time you're done with dinner and a digestif, your cobbler is
coming out of the oven.
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I've gotten to the point of just getting a tortilla and putting cheese and other random sh!t on it. Usually turns out pretty great, but I'm sure the munchies help.
Capturing the brine from the clams is essential. We shuck half, separating the clams from the brine and chopping them up for the sauce before reintroducing them to the sauce with the brine. The other half of the clams go into the sauce unopened and we let the steam pop them open. Can't wait to have this again. Seriously though, if your local seawater is clean try adding a cup for a half a cup to the sauce, makes a difference.
Out to Sea: Cooking with Ocean Water - Edible Monterey Bay
Why don’t we cook with seawater? Chefs and food lovers adore the briny taste of a fresh-shucked oyster and don’t think twice about sprinkling food generously with flaky sea salt, but many seem shocked by the idea of cooking with ocean water. While cooking with seawater may not be common here in...
www.ediblemontereybay.com
my mother is the queen of opening clams. 76yrs old and she’s a machine. She can open a hundred in no time, it’s impressive. I do oysters no problem but find clams to be much more difficult. It’s worth the extra effort for the sauce. And like you she probably knocks back a bottle of Pinot Grigio while doing it. If I actually make it back I’ll send pics.that sounds like more work. when i was younger (and still a drunk) i loved prepping and cooking elaborate meals, because the 2 hours of kitchen work gave me ample time to get a half a bottle of vodka in my empty stomach before dinner. good times