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Adventures from the land of Squid
Art, Music, Design, Libraries, Museums, Galleries, Cuisine
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My current favorite musicians/bands:

Amy Winehouse
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Don't do this without warming up, or you will be in big pain like moi.

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Today I stopped in for lunch before the Web2.0 conference at a mall on Market St. in SF. While I ate lunch I watched a teenager dig through the garbage can to find a cup that he could use for a Coke refill at one of the fast food restaurants. He was finally chased away from another trashcan by a woman wiping the trays for her little segment of the food court. I had $5 out to give him, but he just kinda vanished.

Why are there hungry people in the mall, much less the US? What is happening in our society that allows kids to go hungry and scrounge for substinance. I don't even have a rational argument about this, and call me naive, but it is just so heart breaking to see people living so close to the edge in a consumer castle such as the mall. Especially after attending sessions about angel investors and dot com millionaires all day.

The imbalance of $$$ in our society is shameful.

Current Mood: morose morose

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We finally ate at Baywolf. It was very pleasant, but somewhat of a letdown after the years of hype.
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New tasting rooms in Jack London Square! 55 Fourth St, Oakland!

JC Cellars http://www.jccellars.com/
Dashe Cellars http://www.dashecellars.com/

and, Rosenblum's next tasting party is Feb 10-11

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Petrale Sole
Originally uploaded by squidish.
Petrale or San Dabs Grenobloise

This is a classic French preparation that has become part of traditional American seafood cookery as well. The recipe recommends serving this with some rice pilaf and steamed broccoli, I personally like it with Yukon Gold mashed 'taters.
Wine Pairing: Sauvignon Blanc, Sancerre, Pinot Grigio or light-styled Chardonnay. The bottle we bought at Rosenblum this weekend should go well.

Serving Size: 4

8 each Sand Dabs, Large -- or petrale sole
1 cup flour
1 cup of fine bread crumbs
1 tablespoon sugar
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
1/2 cup olive oil
1 1/2 sticks butter
1/4 cup minced shallots
1/2 cup sliced spring garlic
4 each lemon -- peeled and cubed
1/4 cup white wine
4 tablespoons capers
1/4 cup flat leaf parsley, chopped
1 each lemon -- quartered

1. In a shallow baking pan combine the flour, bread crumbs, sugar, salt and pepper. Dredge the fish in the seasoned flour*.
2. Heat the oil in a pan, and fry the fish on each side, turning only once. You want the oil hot but not smoking. Olive oil becomes fragrant when it is ready for you to fry in it. You will want a spatula and a fork for this.
3. Remove the cooked fish to a plate. Lower the heat, and pour off any excess oil.
4. Add the butter and when it foams and just starting to brown, add the shallots and green garlic and cook for one minute.
5. Add diced lemon and its juice, the wine and the drained capers. It will boil rapidly, and the butter will brown.
6. Add a dash of the caper vinegar, chopped parsley and spoon it liberally over the fish.

*Sugar in seasoned flour caramelizes when the fish is cooking, and the crust is darker and crisper.

**Notes: Sand Dabs are a species of small flounder. You may substitute petrale sole or even halibut.
Recipe is from Joey the Bay Cafe chef. He is so cute!
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Wow! Alameda has a new Tiki Bar: Forbidden Island


* Classic tiki bar interior evoking the legendary tiki lounges of the 1950s and ’60s, with bamboo huts, waterfalls, and much more
* Vintage tropical drinks and modern cocktails made right: perfectly balanced, with fresh-squeezed, seasonal juices and premium ingredients
* Lush, outdoor island patio

I will definitely be visiting this weekend to check it out!
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