Le Voov! Product Review: HIC Eggsact Egg Timer
This little handy device makes for perfectly cooked eggs. I just place the Eggsact Egg Timer in the pot with the eggs and wait for it to change color from red to purple-black. The color changes slowly from the outer rim towards the center as the eggs cook, indicating soft, medium or hard-boiled for perfectly cooked eggs every time!
Read More →Le Voov! Product Review: Cuisinart CCJ-500 Pulp Control Citrus Juicer
Living in California our family enjoys fresh fruit juice all year around. This compact, powerful juicer by Cuisinart can handle everything from lemons to limes, oranges to tangelos, and even large grapefruit with great efficiency. The auto-reverse reamer extracts every last drop of juice from the fruit in a snap and the brushed stainless steel exterior and dishwasher-safe, BPA-free parts make cleanup effortless and easy.
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Le Voov! Restaurant Review: Picaro ? ?
We stumbled across this tapas restaurant in the Mission District of San Francisco. We weren’t even thinking about lunch, but the rich, earthy aroma coming from the kitchen lured us in like moths to the flame. The colorful, art-filled walls and the bustling atmosphere contributed greatly to the lively tenor. Our waiter Jose gave us a few thoughtful suggestions.
Read More → Le Voov! Restaurant Review: The Peasant & The Pear ?
The Peasant & The Pear
267 Hartz Ave
Danville, CA 94526 Ph. (925) 820-6611This marvelous restaurant is one of my new favorite East Bay restaurants, Michelin recommended, and a prime example of 5-star dining. Under the guidance of owner Rodney Worth and his wife Natalie, the menu is dynamic, the food is unique in flavor, the ambience is lovely, and the service is impeccable.
A true Danville gem, this restaurant is quaintly hidden in a small plaza, so you may drive right past it without even noticing it. If you access the rear parking lot, it is quite easy to find.
Read More →Le Voov! Restaurant Review: Rangoon Ruby ?
Rangoon Ruby, (Burmese) 680 Laurel Street, San Carlos, CA 94070
Traditional Burmese food is quickly becoming the rising star of Southeast Asian cuisine, surpassing even sushi and Thai food in popularity throughout the San Francisco Bay Area.
Under the experienced guidance of Chef Max Lee, Rangoon Ruby captures the pure essence of authentic Burmese cuisine with flavors influenced by Thai, Indian and Chinese traditions. The plates are served family style (shared) and beyond being delicious with great, unique flavors, the presentation is lovely. Similarly, the décor of the restaurant is elegant and well thought out.
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