I was just curious if anyone had ever tried a.k.a. Fuji in Millbrae. I'm particularly interested in how their teriyaki and tempura are. The menu is fairly cheap (as Japanese goes), but I don't see any previous Chowhound mentions.
Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.