Anyone know the Roasted Chicken recipe that is served at Momos
Restaurant in San Francisco...or something similar?

Thanks.

--goofything

On 9 Apr 2006 18:37:59 -0700, wrote:

Anyone know the Roasted Chicken recipe that is served at Momos
Restaurant in San Francisco...or something similar?

It's probably like Zuni's.
--

Practice safe eating. Always use condiments.

On Sun, 09 Apr 2006 19:01:47 -0700, sf wrote:

On 9 Apr 2006 18:37:59 -0700, wrote:

Anyone know the Roasted Chicken recipe that is served at Momos
Restaurant in San Francisco...or something similar?

It's probably like Zuni's.

Sorry to be so abrupt, I should have included some links for you.

http://www.elook.org/recipes/dessert/16994.html
http://tinylink.com/?IvNTxQ4rIr

I love MoMo's http://www.sfmomos.com/dinner.htm but I don't order
chicken "out" so I haven't tried their chicken. It's a *me* thing.
--

Practice safe eating. Always use condiments.

Thanks, I'll look into that recipe.

Momos has a really good sauce that they put over their chicken and
steak (you can see it in the picture of the steak at that link you
provided: http://www.sfmomos.com/dinner.htm). By the way, One Market
Restaurant in San Francisco also has a similar recipe and sauce, if any
one knows how to do that one.

If anyone has any ideas on how to make that sauce, I'd appreciate it.

Thanks.


sf wrote:
On Sun, 09 Apr 2006 19:01:47 -0700, sf wrote:

On 9 Apr 2006 18:37:59 -0700, wrote:

Anyone know the Roasted Chicken recipe that is served at Momos
Restaurant in San Francisco...or something similar?

It's probably like Zuni's.

Sorry to be so abrupt, I should have included some links for you.

http://www.elook.org/recipes/dessert/16994.html
http://tinylink.com/?IvNTxQ4rIr

I love MoMo's http://www.sfmomos.com/dinner.htm but I don't order
chicken "out" so I haven't tried their chicken. It's a *me* thing.
--

Practice safe eating. Always use condiments.

On 10 Apr 2006 09:51:35 -0700, wrote:

By the way, One Market
Restaurant in San Francisco also has a similar recipe and sauce, if any
one knows how to do that one.

It's probably a classic, like demi-glace.
For the home cook:
http://www.cooksrecipes.com/tips/how...ken-sauce.html

If it's not a demi-glace, that's what happens when cooks/chefs migrate
from restaurant to restaurant in such a small area.... they take
recipes/methods with them. Ever wonder why all the "Joe's" around
here (and Tadich) serve the same house made tartar sauce?
--

Practice safe eating. Always use condiments.