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Food Channel on TV
Recently a Food channel appeared among our digital choices here in New
Zealand. It has some great items and good cooks from the UK, the USA and Canada and Australia. Such a lot of choice! When I go online, however, to locate a recipe I would like to copy, I find that I have to go to Foodtv.com for US programs, and the BBC website for UK programs. Do viewers in the US and the UK get both (and even other countries' shows) on their food channel? Daisy Carthage demands an explanation for this insolence! |
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Food Channel on TV
Daisy wrote:
> Recently a Food channel appeared among our digital choices here in New > Zealand. It has some great items and good cooks from the UK, the USA > and Canada and Australia. Such a lot of choice! > > When I go online, however, to locate a recipe I would like to copy, I > find that I have to go to Foodtv.com for US programs, and the > BBC website for UK programs. Do viewers in the US and the UK get both > (and even other countries' shows) on their food channel? > > That's a hard question to answer because all of the U.S. Food network programs are available on Foodtv.com but many of the British food programs are shown on our PBS stations (Public Broadcasting/educational networks). The PBS program recipes are not available to us on Foodtv, but sometimes on the local PBS websites. I never thought to check for them on the BBC site. gloria p |
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Food Channel on TV
On Tue, 27 Dec 2005 11:20:36 +1300, Daisy >
wrote: >Recently a Food channel appeared among our digital choices here in New >Zealand. It has some great items and good cooks from the UK, the USA >and Canada and Australia. Such a lot of choice! > >When I go online, however, to locate a recipe I would like to copy, I >find that I have to go to Foodtv.com for US programs, and the >BBC website for UK programs. Do viewers in the US and the UK get both >(and even other countries' shows) on their food channel? Far as I know, The Food Network (foodtv.com) doesn't have any current UK or other non-US programs. (they are still showing Iron Chef--I'll be very annoyed if they drop it) -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
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Food Channel on TV
Daisy wrote: > > Recently a Food channel appeared among our digital choices here in New > Zealand. It has some great items and good cooks from the UK, the USA > and Canada and Australia. Such a lot of choice! > > When I go online, however, to locate a recipe I would like to copy, I > find that I have to go to Foodtv.com for US programs, and the > BBC website for UK programs. Do viewers in the US and the UK get both > (and even other countries' shows) on their food channel? > > Daisy > > Carthage demands an explanation for this insolence! Here in Canada it's Foodnetwork.ca We get different shows at different times than the US.....Sharon |
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Food Channel on TV
On Tue, 27 Dec 2005 02:19:46 GMT, Puester >
wrote: >Daisy wrote: >> Recently a Food channel appeared among our digital choices here in New >> Zealand. It has some great items and good cooks from the UK, the USA >> and Canada and Australia. Such a lot of choice! >> >> When I go online, however, to locate a recipe I would like to copy, I >> find that I have to go to Foodtv.com for US programs, and the >> BBC website for UK programs. Do viewers in the US and the UK get both >> (and even other countries' shows) on their food channel? >> >> > > >That's a hard question to answer because all of the U.S. Food network >programs are available on Foodtv.com but many of the British food >programs are shown on our PBS stations (Public Broadcasting/educational >networks). The PBS program recipes are not available to us on Foodtv, >but sometimes on the local PBS websites. I never thought to check for >them on the BBC site. > >gloria p Hi Gloria - I wondered about that as well. I wanted a Jamie Oliver fish pie recipe that I had watched him do but didn't write down the ingredients - so I discovered the BBC tv food site (I found it by using his name on Google) and there I found all the other UK shows we get on our Food channel. I then tried Foodtv.com and found some of the US ones we get also, but not all. As I am in New Zealand and we have such a tiny population - but wonderful fresh foodstuffs - I realise just how fortunate we are to get all these fabulous programs. I have learned so much more just by WATCHING good chefs and cooks prepare the dishes. In any one week we get US programs that I like such as Barefoot Contessa, Ciao Italia in Tuscany, Cook Like a Chef, How to Boil Water, Wolfgang Puck. And UK cooking programs like Nigela Bites, Jamie Oliver (2 of these weekly both different styles), Dinner in a Box, Saturday Kitchen (Antony Worrall-Thompson), Rick Stein and - best of all - Antonio Carluccio's Southern Italian - and some Australian programs also: Food Lovers Guide to Australia, Huey's Cooking Adventures. Some of these programs alternate monthly - and all are repeated overnight. Daisy Carthage demands an explanation for this insolence! |
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Food Channel on TV
"Daisy" > wrote in message ... > On Tue, 27 Dec 2005 02:19:46 GMT, Puester > > wrote: > >>Daisy wrote: >>> Recently a Food channel appeared among our digital choices here in New >>> Zealand. It has some great items and good cooks from the UK, the USA >>> and Canada and Australia. Such a lot of choice! >>> >>> When I go online, however, to locate a recipe I would like to copy, I >>> find that I have to go to Foodtv.com for US programs, and the >>> BBC website for UK programs. Do viewers in the US and the UK get both >>> (and even other countries' shows) on their food channel? >>> On my food channel network, I don't get Nigella or Jamie. I only get Jamie on BBC, but hesitantly as not to offend, his personality and menu selection is not to my liking. I would like to get Nigella's programs. There used to be a plethora of cooking shows on PBS, now I only see three that are of interest to me, out of only a few that are left; those are Bittman & America's Test Kitchen, Rick Bayliss' Mexican food. On Cable PBS, there are still re-runs of Julia's Master Chef Series and Baking with Julia (Julia Child). I've particularly enjoyed the breadmaking shows with a couple of my favorite breadmakers: Ortiz, Field and Silverman. I would love to get more programs on Indian, Persian, Asian etc. cooking. Bland foods are OK, but not my preference when I want to learn something new. I do use food network to learn. My last dish was a fusion of a recipe of cioppino from Giada's and Rachel Ray's. Rachel's recipe because I'd never cooked with anchovies before and she is the only person I've seen that made that possible for me to try. After going the route of buying salted anchovies and them molding (of all things) before I could pull myself together to use them, then I found anchovies in the jar as she was demonstrating using on her program (in olive oil) and so because of food network, I was able to use anchovies in cooking. Viva la food network. Dee Dee |
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Food Channel on TV
On Wed, 28 Dec 2005 08:05:48 -0500, "Dee Randall"
> wrote: (snip) >On my food channel network, I don't get Nigella or Jamie. I only get Jamie >on BBC, but hesitantly as not to offend, his personality and menu selection >is not to my liking. I would like to get Nigella's programs. I can quite understand Americans not really liking Jamie Oliver's style. He is a wonderful cook, though, and some of his cooking techniques have really opened my eyes! Nigella is very easy on the eyes and is so British plummy! She's a real treat. Did you know her father was a cabinet minister in the last Tory government in the UK? Filthy rich the lot of them! > >There used to be a plethora of cooking shows on PBS, now I only see three >that are of interest to me, out of only a few that are left; those are >Bittman & America's Test Kitchen, Rick Bayliss' Mexican food. Not to offend, but I am unable to deal with Mexican food - it seems to be at the cheap end - like what you do when the money runs out. I find Emilio's recipes sometimes quite good, but the program itself is not to my taste - all that applause and leaping about! > >On Cable PBS, there are still re-runs of Julia's Master Chef Series and >Baking with Julia (Julia Child). I've particularly enjoyed the breadmaking >shows with a couple of my favorite breadmakers: Ortiz, Field and Silverman. > >I would love to get more programs on Indian, Persian, Asian etc. cooking. >Bland foods are OK, but not my preference when I want to learn something >new. There is a Delhi Belly program on UK TV - we get this as well here in New Zealand - it's done by a guy called Kumar who used to be in some English comedy program. The BBC site is quite good and you can find lovely recipes there. I'm personally not into Persian or much Middle Eastern food - I quite like couscous but not chickpeas. I wouldnt be much use in that part of the world I fear! > >I do use food network to learn. My last dish was a fusion of a recipe of >cioppino from Giada's and Rachel Ray's. Rachel's recipe because I'd never >cooked with anchovies before and she is the only person I've seen that made >that possible for me to try. I wonder if this is the Rachel we get who is English and seems to only do small TV bites. They are quite informative though and she's easy to follow. >After going the route of buying salted >anchovies and them molding (of all things) before I could pull myself >together to use them, then I found anchovies in the jar as she was >demonstrating using on her program (in olive oil) and so because of food >network, I was able to use anchovies in cooking. Viva la food network. I dont know anything about salted anchovies at all. I've only ever seen them in tins or bottles. I usually buy them in oil in a little bottle and keep the bottle. Because I don't like leaving leftover things in tins in the refrigerator, I tend to transfer anyleftover anchovies from tins into one of the tiny bottles I keep for the purpose. I've kept them for over a week. We love them and tend to use them up within that time, some way or another. How about this recipe for a quick and easy tasty pasta dish that I use all the time: 1 clove garlic finely sliced. 2 anchovies crushed. Good quality Extra Virgin olive oil. Enough pasta for 2 people. Salt and freshly ground black pepper. Shake of dried chilli flakes (optional) While the pasta is cooking, heat the oil to medium only. Add the garlic and stir once, then add the anchovies and stir again. Add the chilli flakes if you are using them. Cook for about 2 minutes or so on a medium to low heat. I find garlic is awful if it cooks fast and goes too brown. Drain the pasta and return to the pot. Mix in the oil, garlic and anchovies. Sometimes I add some leftover tomato puree or pasta sauce I happen to have over. Freshly grate parmesan cheese over the top and serve immediately. It's just so easy and so nice. Quick too. Cheers Dee Daisy Carthage demands an explanation for this insolence! |
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Food Channel on TV
Daisy wrote:
> On Wed, 28 Dec 2005 08:05:48 -0500, "Dee Randall" > > wrote: > > (snip) > > > >>On my food channel network, I don't get Nigella or Jamie. I only get Jamie >>on BBC, but hesitantly as not to offend, his personality and menu selection >>is not to my liking. I would like to get Nigella's programs. > > > I can quite understand Americans not really liking Jamie Oliver's > style. He is a wonderful cook, though, and some of his cooking > techniques have really opened my eyes! > > Nigella is very easy on the eyes and is so British plummy! She's a > real treat. Did you know her father was a cabinet minister in the > last Tory government in the UK? Filthy rich the lot of them! > >>There used to be a plethora of cooking shows on PBS, now I only see three >>that are of interest to me, out of only a few that are left; those are >>Bittman & America's Test Kitchen, Rick Bayliss' Mexican food. > > > Not to offend, but I am unable to deal with Mexican food - it seems to > be at the cheap end - like what you do when the money runs out. What's wrong with that? My most creative and tasty meals have come out of necessity -- saerah http://anisaerah.blogspot.com/ "Peace is not an absence of war, it is a virtue, a state of mind, a disposition for benevolence, confidence, justice." -Baruch Spinoza "There is a theory which states that if ever anybody discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened." -Douglas Adams |
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Food Channel on TV
> > Nigella is very easy on the eyes and is so British plummy! What is British plummy? "Upper crust? Monied? Aristocracy? > Not to offend, but I am unable to deal with Mexican food - it seems to > be at the cheap end - like what you do when the money runs out. Some people don't like Mexican food. Others have a misconception of it. There are a few cook books that might change your mind about preparation, technique and ingredients. I also find Central American and South American cooking quite diverse, and not within my expertise. Yum, Yum! > > There is a Delhi Belly program on UK TV - we get this as well here in > New Zealand - it's done by a guy called Kumar who used to be in some > English comedy program. The BBC site is quite good and you can find > lovely recipes there. I've seen Kumar on an English comedy program, although I don't watch BBC situation comedies as a rule. Now "Fawlty Towers" is another story! > > I wonder if this is the Rachel we get who is English and seems to only > do small TV bites. They are quite informative though and she's easy > to follow. If you distinguish between American and English -- well, Rachel Ray is American. No doubt about it. > > How about this recipe for a quick and easy tasty pasta dish that I use > all the time: > > 1 clove garlic finely sliced. 2 anchovies crushed. > Good quality Extra Virgin olive oil. > Enough pasta for 2 people. > Salt and freshly ground black pepper. > Shake of dried chilli flakes (optional) > > While the pasta is cooking, heat the oil to medium only. Add the > garlic and stir once, then add the anchovies and stir again. Add the > chilli flakes if you are using them. Cook for about 2 minutes or so > on a medium to low heat. I find garlic is awful if it cooks fast and > goes too brown. > > Drain the pasta and return to the pot. Mix in the oil, garlic and > anchovies. > > Freshly grate parmesan cheese over the top and serve immediately. > > Cheers Dee Yep, thanks, I think I'll have this soon. With a little fresh spinach. Yum Yum! Dee Dee |
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Food Channel on TV
On Wed, 28 Dec 2005 21:44:09 -0500, "Dee Randall"
> wrote: > >> >> Nigella is very easy on the eyes and is so British plummy! > >What is British plummy? "Upper crust? Monied? Aristocracy? Oh no, plummy is not monied or upper crust or aristocracy - it's the voice darling - it's so so upper class! Like the Queen doncha know? Very very top drawer English with all those rounded vowels! > >> Not to offend, but I am unable to deal with Mexican food - it seems to >> be at the cheap end - like what you do when the money runs out. > >Some people don't like Mexican food. Others have a misconception of it. >There are a few cook books that might change your mind about preparation, >technique and ingredients. I also find Central American and South American >cooking quite diverse, and not within my expertise. Yum, Yum! For me it's quite personal. I don't like refried beans. I don't particularly like tortilas or buritos, and (in New Zealand anyway) Mexican restaurants - few and far between as they are - are known for very cheap food. However, I had some wonderful quesadilles (sp?) somewhere in Southern California once that were to die for. What a contradiction I am!! LOL > >> >> There is a Delhi Belly program on UK TV - we get this as well here in >> New Zealand - it's done by a guy called Kumar who used to be in some >> English comedy program. The BBC site is quite good and you can find >> lovely recipes there. > >I've seen Kumar on an English comedy program, although I don't watch BBC >situation comedies as a rule. Now "Fawlty Towers" is another story! You would absolutely hate "At Home with the Kumars" believe me! And yes Fawlty Towers is something else isnt it? They only did 12 of them did you know? Tragic! >> >> I wonder if this is the Rachel we get who is English and seems to only >> do small TV bites. They are quite informative though and she's easy >> to follow. > >If you distinguish between American and English -- well, Rachel Ray is >American. No doubt about it. > >> How about this recipe for a quick and easy tasty pasta dish that I use >> all the time: >> >> 1 clove garlic finely sliced. 2 anchovies crushed. >> Good quality Extra Virgin olive oil. >> Enough pasta for 2 people. >> Salt and freshly ground black pepper. >> Shake of dried chilli flakes (optional) >> >> While the pasta is cooking, heat the oil to medium only. Add the >> garlic and stir once, then add the anchovies and stir again. Add the >> chilli flakes if you are using them. Cook for about 2 minutes or so >> on a medium to low heat. I find garlic is awful if it cooks fast and >> goes too brown. >> >> Drain the pasta and return to the pot. Mix in the oil, garlic and >> anchovies. >> >> Freshly grate parmesan cheese over the top and serve immediately. >> >> Cheers Dee > >Yep, thanks, I think I'll have this soon. With a little fresh spinach. Yum >Yum! >Dee Dee > I hope you do Dee - and enjoy! Cheers Daisy Carthage demands an explanation for this insolence! |
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Food Channel on TV
In article >,
Daisy > wrote: > On Wed, 28 Dec 2005 21:44:09 -0500, "Dee Randall" > > wrote: > >Some people don't like Mexican food. Others have a misconception of it. > >There are a few cook books that might change your mind about preparation, > >technique and ingredients. I also find Central American and South American > >cooking quite diverse, and not within my expertise. Yum, Yum! > > For me it's quite personal. I don't like refried beans. I don't > particularly like tortilas or buritos, and (in New Zealand anyway) > Mexican restaurants - few and far between as they are - are known for > very cheap food. However, I had some wonderful quesadilles (sp?) > somewhere in Southern California once that were to die for. What a > contradiction I am!! LOL I haven't eaten at this place, but I've never read a bad review: http://www.guaymas.com/menu2.htm Prices run US$20-40 per person, without drinks, tax or tips. I don't see any refried beans or burritos on the menu. The tortillas are made in the restaurant. -- Dan Abel Petaluma, California, USA |
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Food Channel on TV
Daisy wrote: > [snip] > For me it's quite personal. I don't like refried beans. I don't > particularly like tortilas or buritos, and (in New Zealand anyway) > Mexican restaurants - few and far between as they are - are known for > very cheap food. However, I had some wonderful quesadilles (sp?) > somewhere in Southern California once that were to die for. What a > contradiction I am!! LOL [snips] Lucky you, you have yet to discover what real Mexican food is! Refried beans and burritos are to Mexican food as Big Macs and fries are to American food: to be found everywhere but in no way representative of the whole cuisine. Find a book by Diane Kennedy or Rick Bayless and just thumb through the pages. Take a good look at what they do with seafood, and examine the mole sauces. You'll find a new world highly worthy of exploration. -aem |
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Food Channel on TV
Dan replied to Daisy:
>> For me it's quite personal. I don't like refried beans. I don't >> particularly like tortilas or buritos, and (in New Zealand anyway) >> Mexican restaurants - few and far between as they are - are known for >> very cheap food. However, I had some wonderful quesadilles (sp?) >> somewhere in Southern California once that were to die for. What a >> contradiction I am!! LOL > > I haven't eaten at this place, but I've never read a bad review: > > http://www.guaymas.com/menu2.htm > > Prices run US$20-40 per person, without drinks, tax or tips. > > I don't see any refried beans or burritos on the menu. The tortillas > are made in the restaurant. I believe Daisy was looking for good Mexican restaurants in New Zealand. Providing a web site to a restaurant in Northern California probably doesn't help her much. Helps *me*, though! Bob |
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Food Channel on TV
"Bob Terwilliger" > wrote in message ... > Dan replied to Daisy: > >>> For me it's quite personal. I don't like refried beans. I don't >>> particularly like tortilas or buritos, and (in New Zealand anyway) >>> Mexican restaurants - few and far between as they are - are known for >>> very cheap food. However, I had some wonderful quesadilles (sp?) >>> somewhere in Southern California once that were to die for. What a >>> contradiction I am!! LOL >> >> I haven't eaten at this place, but I've never read a bad review: >> >> http://www.guaymas.com/menu2.htm >> >> Prices run US$20-40 per person, without drinks, tax or tips. >> >> I don't see any refried beans or burritos on the menu. The tortillas >> are made in the restaurant. > > I believe Daisy was looking for good Mexican restaurants in New Zealand. > Providing a web site to a restaurant in Northern California probably > doesn't > help her much. > > Helps *me*, though! > > Bob I think maybe he was illustrating the fact that there are other things than beans and rice on Mexican restaurant menus; I don't think he was recommending a place to eat. Yeah, I'd like to eat in that restaurant, too. There's a Mexican restaurant here that opened up a few years ago that the parking lot is always full-up. I wouldn't take my dog to eat there. Once was enough. DeeDee |
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Food Channel on TV
In article >,
"Bob Terwilliger" > wrote: > Dan replied to Daisy: > > >> For me it's quite personal. I don't like refried beans. I don't > >> particularly like tortilas or buritos, and (in New Zealand anyway) > >> Mexican restaurants - few and far between as they are - are known for > >> very cheap food. However, I had some wonderful quesadilles (sp?) > >> somewhere in Southern California once that were to die for. What a > >> contradiction I am!! LOL > > > > I haven't eaten at this place, but I've never read a bad review: > > > > http://www.guaymas.com/menu2.htm > > > > Prices run US$20-40 per person, without drinks, tax or tips. > > > > I don't see any refried beans or burritos on the menu. The tortillas > > are made in the restaurant. > > I believe Daisy was looking for good Mexican restaurants in New Zealand. > Providing a web site to a restaurant in Northern California probably doesn't > help her much. I don't believe she was. She said she didn't like them because she didn't like refried beans, tortillas, burritos or very cheap food. I was just providing an example of a restaurant that didn't appear to have refried beans or burritos, and definitely wasn't cheap. The tortillas are house made, which might be a surprise for her if she could ever find them, plus there are a ton of items that don't use tortillas, and for the ones that have them on the side, you don't have to eat them. I know that there are wonderful foods in New Zealand that you either can't get here, or maybe aren't good. -- Dan Abel Petaluma, California, USA |
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GOOD Mexican restaurants (was Food Channel on TV)
Dee wrote:
> I think maybe he was illustrating the fact that there are other things > than beans and rice on Mexican restaurant menus; I don't think he was > recommending a place to eat. > Yeah, I'd like to eat in that restaurant, too. For the San Diego folks, here's what I think is the best Mexican place in town: www.candelas-sd.com I didn't search all the menus, but I don't think refried beans or burritos appear in any of them, either. (SOME benighted people think that downtown San Diego has nothing worthwhile to offer. I think this is a fairly convincing refutation. And it's conveniently located near a favorite hotel of mine, www.hotelsolamar.com/.) > There's a Mexican restaurant here that opened up a few years ago that the > parking lot is always full-up. I wouldn't take my dog to eat there. Once > was enough. It's sad to reflect on how some of the WORST places can enjoy immense and undeserved popularity, while some fantastic places flounder and die. Bob |
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GOOD Mexican restaurants (was Food Channel on TV)
On 30 Dec 2005 01:08:07 -0600, "Bob Terwilliger"
> wrote: >Dee wrote: > >> I think maybe he was illustrating the fact that there are other things >> than beans and rice on Mexican restaurant menus; I don't think he was >> recommending a place to eat. >> Yeah, I'd like to eat in that restaurant, too. > >For the San Diego folks, here's what I think is the best Mexican place in >town: > >www.candelas-sd.com I love Pokez. Definitely low-brow, but I love it. Funky vibe, vegan options, yummy food, cheapcheapcheap. > >I didn't search all the menus, but I don't think refried beans or burritos >appear in any of them, either. > >(SOME benighted people think that downtown San Diego has nothing worthwhile >to offer. I think this is a fairly convincing refutation. And it's >conveniently located near a favorite hotel of mine, www.hotelsolamar.com/.) Other downtown San Diego offerings (not Mexican) that I've liked: Bandar, lots of the places in Golden Hill whose names escape me (close to downtown, but not quite), Panda Something on top of Horton Plaza, with white-chocolate-dipped fortune cookies, and, believe it or not, the hole-in-the-wall Greek place in Seaport Village, whose combo platter I highly recommend, along with the honey custard, which tastes like baklava, but has the consistency of flan. serene |
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On Thu, 29 Dec 2005 23:18:21 -0800, serene wrote:
> Panda Something on top of Horton Plaza, > with white-chocolate-dipped fortune cookies Please don't tell me Panda Express is fine dining in San Diego. -- Practice safe eating. Always use condiments. |
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GOOD Mexican restaurants (was Food Channel on TV)
On Fri, 30 Dec 2005 10:40:45 -0800, sf >
wrote: >On Thu, 29 Dec 2005 23:18:21 -0800, serene wrote: > >> Panda Something on top of Horton Plaza, >> with white-chocolate-dipped fortune cookies > >Please don't tell me Panda Express is fine dining in San Diego. No, it's not. But the Panda Inn, I think it's called, is not fast food. It's a lovely sit-down restaurant with jasmine tea at the table and cloth tablecloths. I loved it the couple of times I took my mom, who requested it any time she was going to be downtown. Seared scallops in lemon-and-ginger sauce with shredded scallions as a garnish. Heaven. serene |
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GOOD Mexican restaurants (was Food Channel on TV)
On Fri, 30 Dec 2005 10:54:20 -0800, serene >
wrote: >On Fri, 30 Dec 2005 10:40:45 -0800, sf > >wrote: > >>On Thu, 29 Dec 2005 23:18:21 -0800, serene wrote: >> >>> Panda Something on top of Horton Plaza, >>> with white-chocolate-dipped fortune cookies >> >>Please don't tell me Panda Express is fine dining in San Diego. > >No, it's not. But the Panda Inn, I think it's called, is not fast >food. It's a lovely sit-down restaurant with jasmine tea at the table >and cloth tablecloths. Yes, it's called the Panda Inn: http://cityguide.aol.com/sandiego/en...e.adp?vid=5782 serene |
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GOOD Mexican restaurants (was Food Channel on TV)
serene wrote:
> On Fri, 30 Dec 2005 10:54:20 -0800, serene > > wrote: > > >On Fri, 30 Dec 2005 10:40:45 -0800, sf > > >wrote: > > > >>On Thu, 29 Dec 2005 23:18:21 -0800, serene wrote: > >> > >>> Panda Something on top of Horton Plaza, > >>> with white-chocolate-dipped fortune cookies > >> > >>Please don't tell me Panda Express is fine dining in San Diego. > > > >No, it's not. But the Panda Inn, I think it's called, is not fast > >food. It's a lovely sit-down restaurant with jasmine tea at the table > >and cloth tablecloths. > It's one of those immigrant success stories, don't you know....The first Panda Inn was a mom and pop family operation in Pasadena or Arcadia. When they started, the widespread Chinese restaurants were nearly all the old-fashioned, bland, cheap Cantonese diner type. Panda Inn instead served dishes from northern China with one or two spicy Szechuan style. And they were very good cooks. The combination of an improved menu and high quality food let them charge higher prices, they made a good reputation, did really good business. Now the next generation came along, all assimilated into American ways, which meant they wanted to expand. So they opened another location and it prospered as well. After a few years the family members were not just Americans, they were capitalists (!) so they saw the opportunity to create the fast-food buffet joints. They figured if they controlled the menu they could still achieve a decent quality. It worked and the Panda Restaurant Group now has several upscale nice restaurants in SoCal with good menus and high quality. And a whole bunch of the small Panda Express buffets with mediocre food that is still better than most of the other joints. Sales are in the high hundreds of millions of dollars. Some of them still speak with an accent, though. I don't claim that all of this is exactly accurate, but you get the idea. <g> -aem |
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GOOD Mexican restaurants (was Food Channel on TV)
On 30 Dec 2005 01:08:07 -0600, "Bob Terwilliger"
> wrote: >Dee wrote: > >> I think maybe he was illustrating the fact that there are other things >> than beans and rice on Mexican restaurant menus; I don't think he was >> recommending a place to eat. >> Yeah, I'd like to eat in that restaurant, too. > >For the San Diego folks, here's what I think is the best Mexican place in >town: > >www.candelas-sd.com > >I didn't search all the menus, but I don't think refried beans or burritos >appear in any of them, either. I thought it was much ado about almost nothing and not very much bang for the buck. It is "yuppified" Mexican. Now, yesterday, I had some very good ceviche at the Farmer's Market (Mariscos Dorados) in Tijuana and a couple of very nice shrimp tacos. Total food cost was about $6. jim |
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