Monthly Archives: February 2008

LimeTree: Southeast Asian Cuisine

Posted on 2/28/2008 by grubgirl

LimeTree
450A Irving Street
(between 5th and 6th Ave.)
415-665-1415

If you work or live near UCSF, you probably already know about this place. Me, I heard about this from a friend and ventured over to taste what I thought was going to be a Thai restaurant. Turns out this is more than just Thai food – LimeTree serves a combination of Thai, Indonesian, Malaysian, and Singaporan (?) and Filipino dishes at decent prices.

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Posted in Burma / Myanmar, Meals from $5-15 per main course, Sunset - Inner, Thailand | Leave a comment

Mac ‘n Cheese Recipe – Quick and Easy

Posted on 2/26/2008 by grubgirl

I finally got around to making Mrs. Eula J.’s easy macaroni & cheese recipe. It’s what’s gonna bring Velveeta back! Here’s my version of it.

Ingredients

  • 1 regular package of Small Elbow Macaroni (I believe this is about 12 oz.)
  • 1/2 lb of Velveeta Cheese (or the Lucerne knockoff…it’s a block of cheese product)
  • 1 cup of milk
  • 1 tablespoon of butter
  • salt & pepper to taste
  • 4 tablespoons Italian seasoned bread crumbs (optional)
  • Louisiana hot sauce (optional)

Directions

  • Preheat oven to 350 degrees
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Posted in Recipes, USA | 1 Comment

Bodega Bistro: French Vietnamese in the Tenderloin

Posted on 2/24/2008 by grubgirl

Bodega Bistro
607 Larkin St.
(between Eddy St & Willow St)
(415) 921-1218

I usually just associated San Francisco’s strip of Little Saigon (Larkin Street near Hastings Law School) as the place to go for dirt cheap and delicious banh mi (Vietnamese sandwiches). The Sunset was for actual Vietnamese restaurants, and those were usually Chinese/Vietnamese BBQ hybrids, or so I thought.

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Posted in Meals from $5-15 per main course, Tenderloin, Vietnam | Leave a comment

Salsa Verde Carnitas Recipe (aka Mexican Pulled Pork)

Posted on 2/19/2008 by grubgirl

Next time you’re ordering a burrito at the counter and see the stainless steel container of shredded meat behind the counter, tip your hat to whatever hands had to pull that meat apart (and hope that they wore gloves, or instead held a coupla forks to do the job).

I had a hankering for making carnitas after a mother of one of the girls I coached would make the dish and bring it to the tournaments. It was tasty, and she was Asian, so I figured whatever flavors she got was surely reproducible.

What is carnitas? According to Wikipedia,

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Posted in Recipes, Mexico | 3 Comments