the (pickled) quail egg series
by michelletranny
One of many delicious and interesting bar snacks offered at The Alembic on Haight in SF.
The Alembic, in my opinion, is American (new) done right. Definitely not just a bar… I’d go for the food alone. With duck hearts and bone marrow among its food offerings and a cocktail menu that looks like a collection of short essays, I’m intrigued enough to go back and shell out them dollaz. ‘Legendary’ cocktails AND sophisticated bar food. Dayyyuuum.
any idea how they pickle their eggs? I loved these and tried my own version at home… not quite right.
i honestly don’t really know.. i don’t even know if the color comes from beets or balsamic. i did think they tasted quite similar to my housemate’s pickled quail eggs though, and i know she uses canned mexican pickled vegetables and whole cloves of garlic in hers. so perhaps adding beet liquid to those two things would yield positive results. please let me know if you figure it out
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[...] heirloom tomatoes were just about to go off. I’d been wanting to try to replicate the pink pickled quail eggs at Alembic, anyway. I also wanted to try pickling some herring but BB didn’t have any! (At least they [...]