We make soup stock by boiling bones in a giant 10-gallon pot that was originally meant for brewing beer. The key is that we take the liquid out the bottom using a tap, so that the bones act as a natural filter to remove the fat and other inedibles. If you make your stock this way, you really don't have to skim: it comes out pretty clear. It is easily worth the trouble to make your own soup stock and freeze it. There is no comparison between, for example, French onion soup made with real stock, and French onion soup made with store-bought stock. If you start making your own stock, you will never go back! The other advantage of making stock is that you don't waste so much. We had all sorts of tendons and meat bits stuck to our turkey carcass, but I didn't bother nipping them all off since I knew that they would add flavor to the stock. We usually add some peppercorns, some chiles, some salt and some bay leaves to our stock. What do other people add? We started out segregating our frozen bones by type, but now we just mix them all together. >Someone wrote: >King's Restaurant in Fremont, ca, is my favorite. Where is King's Restaurant? Helen's Pho in Fremont Hub is my favorite. We have a coupon for there that requires us to eat $10 worth of food to qualify, but we haven't used it because we can't eat that much. The food is quite good, and the service is friendly. (Caveat: the clay-pot salmon is much too sweet!) Helen's Pho is the best cheap eats I know of this side of China Chef in Hayward.
San Francisco Bay Area, CA
Looking for Pho recipes
King's restaurant is just off of Fremont Blvd/Cushing Pkwy, in Fremont. Next to McDonalds (yech.) This is the BEST Pho I've had anywhere. And I'm In Search of.. on the daily bases. Always go back to King's though:) On the advise of someone I've tried Helen's Pho, in the Fremont Hub today. It was 'nice'.. but unremarkable. The #12 dish - Satay Pho (as it was suggested, ) assumed a lot. Assumed I like sliced apples, and cucumbers in the soup. It was still very good. Very good food, and excellent value. I will indeed go back there. But if I had a choice, I'd still go to King's, or Pho Pasteurs. I like my PHO pristine. And then I jazz it myself as I go along. I have this weird ritual when I eat Pho:) Another excellent and lesser known one near my office is Pho Pasteur. More Union City, than Fremont - It is in the shopping center at Alvarado Niles, and Dyer road. Well worth a side trip of a few blocks off the 880. The same great Pho dishes, same good prices, and it is much less crowded, even at lunchtime. One more to mention, "Spring Garden" or whatever - it has been changing names. Same good food though - is in Santa Clara, at the corner of De La Cruz, and Aldo. Very good. Worth a stop. Especially the Seafood bowl. Please share more of your's! FOR YOUR REFERENCE -- On 10 Dec 1997 19:20:11 -0800, Alison Chaiken stunned us with the following: [-]> [-]>We make soup stock by boiling bones in a giant 10-gallon pot that was [-]>originally meant for brewing beer. The key is that we take the liquid [-]>out the bottom using a tap, so that the bones act as a natural filter [-]>to remove the fat and other inedibles. If you make your stock this [-]>way, you really don't have to skim: it comes out pretty clear. [-]> [-]>It is easily worth the trouble to make your own soup stock and freeze [-]>it. There is no comparison between, for example, French onion soup [-]>made with real stock, and French onion soup made with store-bought [-]>stock. If you start making your own stock, you will never go back! [-]>The other advantage of making stock is that you don't waste so much. [-]>We had all sorts of tendons and meat bits stuck to our turkey carcass, [-]>but I didn't bother nipping them all off since I knew that they would [-]>add flavor to the stock. [-]> [-]>We usually add some peppercorns, some chiles, some salt and some bay [-]>leaves to our stock. What do other people add? We started out [-]>segregating our frozen bones by type, but now we just mix them all [-]>together. [-]> Someone wrote: [-]>>King's Restaurant in Fremont, ca, is my favorite. [-]> [-]>Where is King's Restaurant? Helen's Pho in Fremont Hub is my [-]>favorite. We have a coupon for there that requires us to eat $10 [-]>worth of food to qualify, but we haven't used it because we can't eat [-]>that much. The food is quite good, and the service is friendly. [-]>(Caveat: the clay-pot salmon is much too sweet!) Helen's Pho is the [-]>best cheap eats I know of this side of China Chef in Hayward. S^R [email removed] Spam Surgery: Nutcom is Netcom All flames will be used for cooking
Susan, there's Pho House on University, around MLK or Shattuck, on the north side of the st.. Their pho is not quite as good as what i've had in SF (in the tenderloin, esp.) but is passable. Their stock lacks certain depth. will Someone wrote: > We discovered Pho only recently (have always been noodle fans), but in > Berkeley there weren't any Pho places for a long time - there is one > on Solano now, seems good, but not as good as some Pho I had near > Cambridge, MA - > > any other places closer to Berkeley-North Oakland? I'm not too likely > to drive all the way to Fremont, but it's tempting! > > Susan >
NNTP-Posting-User: clb Xref: alexander.INS.CWRU.Edu ba.food:29343 > On Fri, 12 Dec 1997 02:14:06 GMT, [email removed] (S^R) posted: > > King's restaurant is just off of Fremont Blvd/Cushing Pkwy, in Fremont. > >Next to McDonalds (yech.) Someone wrote: > any other places closer to Berkeley-North Oakland? I'm not too likely > to drive all the way to Fremont, but it's tempting! Downtown Oakland is full of Vietnamese restaurants. "Le Cheval" on Clay at about 10th is one of the best. Pho 84 was good when I worked down there years ago but I don't know if it is still open. CLB ------------------------------------------------------ Charlotte L. Blackmer http://www.rahul.net/clb Berkeley Farm and Pleasure Palace (under construction) Junk (esp. commercial) email review rates: $250 US ea