Kiddo & I recently stumbled upon the new “Curry House” restaurant in Cupertino. The sign advertises “Japanese Curry & Spaghetti,” and the logo combines pseudo-Japanese calligraphy with a cartoon of a fat white chef obviously related to Mr. Boy-ar-Dee. Some investigation revealed that they serve only Japanese curry, not Indian curry. Japanese curry ( Read more... )

Pringles slogan: Once you pop, you can't stop.
Translation: Serving size: 1 can

Today I taught myself how to sauté properly. I need more practice, I think. I did a decent job with tossing the food, but I had trouble with temperature control. Still, it turned out pretty well. I made scampi-style scallops with portobella mushrooms and zucchini. Yum.

Thanks to Alton Brown and Wikipedia for teaching me how to sauté.

I love Californian food. The variety, quality, quantity, it's all great. However, there are few things that Californians just can't seem to get right. Don't get me wrong, I'm no snob. I just miss certain comforts of home.

I'll start with pizza, because local pizza is actually good, it just isn't the best kind of pizza. And no, I don't mean New ( Read more... )

Tonight I got a great parking space, right across the street from DishDash. That sort of thing happens to me a lot. Is this coincidence or karma? Luck or divine favor? A real pattern or just my monkey brain correlating random data?

PS: The shish kebab was excellent. I don't always like lamb, but this was terrific. I wish my mouth were more healed ( Read more... )

Had dinner tonight at my favorite Mexican restaurant, which is just one of several excellent shops in Santa Clara's Woodhams Center at Stevens Creek Boulevard and Woodhams Road (right across the street from my West San Jose neighborhood). A few mini-reviews, with links to Yelp:

Santa Clara BilliardsLots of tables, good lighting, fair rates. There ( Read more... )

The autumn weather, my relationship drama, and recent dental work all have me longing for comfort food. Here are two of my favorite recipes:

Macaroni and cheese
Serves 4

• 1 lb sturdy, hollow pasta (e.g., elbows or seashells)
• 1 lb sharp Cheddar cheese
• 3 cans (10½ oz each) condensed cream of mushroom soup
• ½ cup milk
• salt and pepper to taste