And the rain has come back to the Bay Area! Wow, it was raining cats and dogs this morning. Silverfox and I went to Toast Eatery for breakfast. I accidentally left my cell phone at home and missed Kryan’s international phone call, oops! I’ll have to catch up with him next weekend while I’m in Charleston. Gotsta go into work for a couple of hours today then finish packing for tomorrow. We’re gonna try Jake’s, the new restaurant on Market Street, for dinner tonight. Not looking forward to my early flight tomorrow. 😦
Lamb and rosemary – ground lamb with chopped rosemary, garlic and onion. Shichimi spiced beef – Angus beef, water chestnuts, napa cabbage and onion. Curried chicken – ground white meat chicken, mushrooms, onions and ginger (2 pieces each). $10 Wang’s in the Desert, Palm Springs CA
Ugh! These dumplings were SO dry and the wrappers were kinda rubbery. Don’t the descriptions look great though? Too bad the kitchen couldn’t execute them properly.
Another ho-hum day at work. I had a great workout afterward, then swung by Dinosaurs for a banh mi sandwich before grabbing the J Muni back home. The prices were SO cheap there that I bought an extra sandwich to bring to lunch tomorrow. They were very tasty! Pics to come once I’m caught up, lol!
Shrimp and scallops with water chestnuts and scallions (4 pieces). Served with a ginger soy dipping sauce. $10 Wang’s in the Desert, Palm Springs CA
These pot stickers looked promising on the menu, but they were a little dry and dense. I really wasn’t all that impress with the food at Wang’s overall. Their happy hour is a lot more fun and a better value than their actual dinner.
These Chinese chive dumplings are first steamed, then pan-fried. They are usually filled with a mixture of chives, shrimp, water chestnut, and often pork. The wrapper is made from wheat starch.
Clement Restaurant, San Francisco
I love the nice, crispy texture created from pan-frying these delicious dumplings. Depending on the ratio of chives in the filling, these can sometimes have an intense taste. The chive flavor in Clement Restuarant’s jiu cai bao was on the mellow side. Simply delicious!