Flames
88 S 4th St
San Jose, CA 95112
(408) 971-1960
3-6 then 9-close
Great Place for 3$ pints and half off appetizers.
This place is awesome just to hang and have a drink.
Though it's getting a bit busy and service was a bit slow for me and my friends the other night
food is 5.5, it's good but it's snackage beer food.
Prices are Great- I usually spend about 10-15$
Service: 5
Cons: No Blue Moon, service has been getting worse and worse in the past few months.
I'll be comming back for a guys night out or a how I met your mother type group bar hangout :]
***Edit- After talking with my friend, he reminded me that only the bar was busy. and out appetizers took 20 mins. service was VERY BAD
still fun
Wednesday, April 21, 2010
Tuesday, April 20, 2010
Quick Tiramisu, From Gordan Ramsey's CookAlong Live
Ingredients
* 1 cup mascarpone
* 1/4 cup powdered sugar
* 4 tablespoons Marsala, or sweet dessert wine such as vin santo
* 1 vanilla bean, or 1 teaspoon vanilla extract
* 3/4 cup heavy cream
* 1 cup cold strong coffee
* 4 Italian ladyfingers, or savoiardi
* Piece of chocolate, to grate as garnish
Method
Sift the powdered sugar into the mascarpone. If using a vanilla bean, split it open and scrape out the seeds. Add the vanilla seeds (or vanilla extract) and Marsala to the mascarpone and mix well.
In a separate bowl, whisk the cream until it forms soft peaks.
Mix the cream and mascarpone together and refrigerate if possible.
Break the ladyfingers in half and dip very briefly in the cold coffee. Divide them into the bottom of four serving glasses. Spoon the mascarpone mixture on top.
Grate over a little chocolate and serve
Let me know what you think!
Note* Marscapone should not be beated or else it will get all clumpy and look like oatmeal.
When buying it they sell it in oz's. Remember 8oz=1cup
Chilling it will make it thicker.
Monday, April 5, 2010
cheat’s home-made pappardelle with quick tomato sauce [Jamie Oliver.Com]
cheat’s home-made pappardelle with quick tomato sauce
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
Sunday, April 4, 2010
Because Food is Still Delicious in Japan
But we can't all afford to eat out all the time, so a lot of eating goes on back in this run down (but cheap!) dormitory. The issues? 10 yen per 5ish minutes of gas stove time, lack of other appliances, lack of cooking utensils other than absolute basics, and one pan and one pot.
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
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