A 23 year old student and Bay native encountering food from all of the Bay Area (and more, on occasion!). Submissions are always welcome! If you see your pictures here and want them down, feel free to contact me via the ask box or e-mail me.


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I Desert Cafe (Fremont, CA) - Tiramisu

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Kunjip Restaurant (Santa Clara, CA)

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This place doesn’t have a large selection of items - they don’t have any tofu soups or bibimbaps - but the items that they have are mighty tasty. This here, the spicy short rib stew. Tender beef with a hard boiled egg, potatoes, carrots and broccoli in a delicious, spicy broth. So delicious. The broccoli is also especially tasty as it soaks up all the sauce.

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This was too much for us to finish in one sitting, so we brought it home. And even as leftovers, it just got better and better. 

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They also have a wide selection of cold noodles, a dish I actually just recently was exposed to. Since we got a spicy beef stew, we got a non-spicy noodle dish. They give scissors on the side, which is definitely necessary to cut the noodles into more manageable pieces.

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This came with beef, cucumber, and watermelon in a beef broth. Very light and fresh. The noodles are really elastic and chewy which I love. You can add more seasoning to taste. This was especially good as a complement to the spicy stew. Apparently if you finish, they also give you a refill for free. Since we didn’t finish, we didn’t get to take advantage of that, but I did enjoy these as leftovers too. 

taste: 9/10

overall quality: 9/10

desire to return: 9.5/10

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Brown Sugar Kitchen (Oakland, CA) - Buttermilk Fried Chicken & Cornmeal Waffle with brown sugar butter and apple cider syrup.

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I Desert Cafe (Fremont, CA) - Cappuccino

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Le Garage (Sausalito, CA)

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After biking across the Golden Gate (on a very foggy and cold day mind you), we could finally sit down, enter into somewhere warm, and eat lunch. 

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To start, some tomato soup with basil pesto. I didn’t like tomato soup much when I was younger, but I liked this one. Good texture, a bit of acidity from the tomato, slightly creamy. Nice with toasted bread.

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Next, some mussels in white wine broth. The mussels were tender, and the broth was simple, but fragrant, nice and light. I like using the shells to spoon the broth.

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Another dish that seems popular here, the croque monsieur, and also the croque madame, which comes with a fried egg.

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This was a bit heavy for me and too much cheese (just because I don’t like cheese), but seemed neat and well made.

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Herbivore (Berkeley, CA) - Lemongrass Noodles: Charbroiled vegetables, cilantro and crushed peanuts in a lemongrass-ginger sauce with rice noodles.

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BAYFOOD COOKS: I just had to make the Adipose marshmallows! They’re so adorable. I love that episode of Doctor Who - it’s so random and silly. Only this show could make something as ridiculous as FAT cute. I just took jumbo marshmallows and then cut up them up to make the arms and legs. I used gel frosting to make the eyes and lips. I accidentally smudged one so he got a black eye, lol. They’re really good in hot chocolate! 

BAYFOOD COOKS: "Always take a banana to a party, Rose, bananas are good." - Tenth Doctor. I just knew I needed to incorporate a banana somehow. Only problem is, I’m not very fond of bananas. So, I decided to look for a dessert recipe since the other sweet flavors could mute the banana flavor a bit. I settled on this No Bake Banana Cheesecake since I like cheesecakes (original recipe here), but with a few adjustments. 

NO BAKE BANANA CHEESECAKE

INGREDIENTS

(Crust)

  • 3/8 cup graham cracker crumbs
  • 1/2 tbsp sugar
  • 1 tbsp unsalted butter, melted

(Filling)

  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 4 oz heavy whipping cream
  • 1/2 banana, mashed

(Topping)

  • Whipped Cream
  • Caramel topping
  • Graham Cracker
  1. Crush the cookie crumbs in a food processor with the butter and sugar. 
  2. Spread the crust mixture evenly among the containers and press evenly. I made one small and one large one, but this could probably make 3 servings. 
  3. In a stand mixer, beat together softened cream cheese with vanilla and sugar. Then add in the mashed banana and continue to mix until smooth. 
  4. Whip the heavy whipped cream until it becomes thick. Then fold in the heavy whipped cream into the filling until its smooth. Divide filling evenly between containers. 
  5. Leave it in the fridge for at least 30 minutes to allow mixture to thicken since mine turned out runnier than anticipated.
  6. Top it off with whipped cream (I had store bought), drizzle on caramel and add a garnish of either a graham cracker or a slice of banana. Serve immediately or chill until ready. 

This was way better than I thought it would be! I’m always hesitant about bananas since I’m not a big fan. But the mixture tasted like a cheesecake trifle, which was perfect since I like trifle. The original recipe used vanilla cookies, but I like the taste of graham crackers for a cheesecake crust better. The caramel also added some nice richness that is much needed. I pretty much ate the small one myself last night! This is a good recipe since you don’t have to cook much and it’s pretty easy for anyone to do. :)

BAYFOOD COOKS: When I was looking around for inspiration for Doctor Who food, the common drink I saw was a Sonic Screwdriver since it’s based off of a drink already. I wanted to make something different and with flavors I like. So, I call this the Geronimo. I combined orange and lime juices with ginger ale. Ginger ale because the Doctor loves gingers, Oranges because it’s a satsuma (and the 10th doctor uses it to demonstrate that he doesn’t take second chances), and limes because… well I like limes. 

INGREDIENTS

  • 3 large oranges, juiced
  • 6 limes, juiced
  • 12 oz ginger ale

After juicing the citrus, I poured both of the juices into one bottle so they would combine. After that, I simply poured in the ginger ale. If serving immediately I would mix all three beverages together, but if you’re going to serve it later, I would add the ginger ale at the very end since you get the fizz. When serving it later, I did half citrus juice and half ginger ale per glass. Add some slices for garnish! I didn’t make too much since there were only two of us, but you’re more than welcome to double or triple it.

This turned out really well! You get a sour and tangy kick from the citrus and the ginger ale tempers it by adding sweetness. It’s a good combination and I didn’t even have to add any sugar, which was good! It tastes really refreshing. 

BAYFOOD COOKS: So, last night was the season premiere of Doctor Who! Since I made special snacks for the 50th anniversary, I thought it would be fun to make more Doctor Who-themed snacks to munch on while watching the show. In other words, I’m a big dork. :) 

We also printed out a Dalek pattern to put on a cupcake, a TARDIS to wrap around a cup, and a Cyberman popcorn container. The rest of the snacks involved more work. (But not too much!) There were also sweet potato fries but we ended up eating them during dinner so it didn’t make it to the snack table, heh.

Overall, I’m warming up to Peter Capaldi as the new doctor. I still think t’ll take a little bit of an adjustment since I got really attached to Matt Smith (which I couldn’t have even imagined when David Tennant left!).