celeste's Profile
Rocky's Frybread (Authentic Navajo Frybread), SF
I had it a few weeks ago in front of Fabric8. It is quite delicious, though I've never had other Navajo fry bread to compare it to. He had fry bread tacos with beans and cheese, lettuce and salsa, and the sweet ones. I ordered one of each and he insisted that I come back when ready for the dessert fry bread after the savory one so that I could eat it optimally hot. That's my kind of guy. He was also just a really nice person, and told me about learning how to make his fry bread from his grandma.
Homemade Turkey Stock?
I just can't make my own stock this year for Thanksgiving - where can I get some good quality homemade stock? Whole Foods stopped doing it this year.
Japanese noodles - not ramen - on peninsula, south bay?
I second the recommendation for Gochi's udon. The udon noodles are perfectly toothsome every time. They are sanuki udon.
Looking for best Bloody Mary
I third the Zuni bloody mary. We will often stop by there just for these. The teeny minced shallots/red onion and the balsamic are great touches.
Slow Food Nation not-to-miss?
I went to the market on Sunday. I really enjoyed myself and sampled many many things for free and had great interactions and conversations with the producers. More sampling than I usually can at the Ferry Plaza for sure, especially of prepared products. Many of my favorite items from sampling on Sunday are not available at local farmer's markets and exposed me to several new producers of foods that I look forward to enjoying in the future. And it was free!!
I also did one of the all-day Slow Food Journeys on Monday to the grass fed dairies in Merced with a Joel Salatin talk afterwards in Turlock. The docent and hosts were wonderful and it was a day well worth the money. I would say over half the people on the bus to Merced were not from San Francisco and seemed pretty thrilled with the experience.
Nectarine dessert at Zuni is just that
Thanks for posting Zuni! I definitely regret mentioning the price in my original post. As I followed up, my friends would not swear to the price, so it's probably the case that it was $4.50 as you say. I apologize for misleading everyone on that point. The spirit of the post was commenting more on the presentation of the fruit really.
Nectarine dessert at Zuni is just that
Exactly. Biting into it or holding in hand is the best way to eat a nectarine and perfectly fine for a home environment. However, I would never expect customers in a fine restaurant to have to hold a dripping piece of fruit while they sliced it with a knife. Or hold a dripping piece of fruit while they bit off it with their mouth.
Nectarine dessert at Zuni is just that
My point overall is that I absolutely would have a problem with the nectarine as served even if it was only $4. The whole piece of fruit rolling around on the plate is just strange and difficult to eat in that setting. I would not have had a problem at all with the same nectarine nicely sliced and fanned on the plate with no garnish. I love fruit for dessert. And even stranger to me, if they are trying to respect the fruit so much, it's possible it gets a little bruised rolling around by itself as it's being carried from kitchen to table. And the mechanics of trying to cut into it with the steak knife as it keeps rolling on the plate... argh! That is no way to eat a perfect nectarine!
Anyways, all the posts on this topic have been entertaining and illuminating!
Nectarine dessert at Zuni is just that
Some clarifications from my friend who was at the dinner (I was not there, I just posted this here because I thought it would start an interesting discussion, which it has)
- They were pretty much aware of what was coming when they ordered it as they had seen one going by, nectarine rolling crazily on the dish. They ordered it as confirmation of what they saw as they were so flabbergasted, and to also take a picture as one of the party works in a restaurant and wanted to show their coworkers. They actually ordered it for its humor value and to see if the waiter would deliver it with a straight face. So there was no thinking of sending it back as it delivered on the humor front. I am pretty sure they broke into laughter as soon as it arrived.
- They did not save the menu and so would not swear that the nectarine was the full $8. To them (and me) the price isn't the main thing, it's the absurdity of a nectarine rolling around on the plate.
- The nectarine came with a steak knife for eating.
- I want to reiterate my general love for Zuni. This is not an attack on the restaurant or its loyal patrons (of which I am definitely one). I really do just find it very funny, and a caution next time I am expecting a fruit plate at Zuni to just go home and eat the fruit I bought at the farmers market. ;-)
Nectarine dessert at Zuni is just that
Exactly. I wouldn't mind even just a plate of sliced nectarine. Something about a whole nectarine rolling around on the plate is hilarious and strange to me in a nice restaurant. If only because of the awkwardness of biting into a whole nectarine with nice clothes on.
Nectarine dessert at Zuni is just that
Now, don't get me wrong. I love Zuni.
But, the dessert my friends were served a couple of weeks ago is pretty shocking. The dessert menu said a Blossom Bluff nectarine for $8.
A plate came out, with exactly what they ordered - just a plain nectarine rolling around on the plate.
Now, I love Zuni's ethos of simplicity in flavors and cooking, but I think this is taking it a little far!!! It seems like a joke but is not.
(see picture evidence)
Best Hummus and fresh pita bread in bay area?
The best best BEST hummous is Haig's. It's made by a local SF company and sold in several stores in San Francisco - I would check at a specialty or gourmet market in the peninsula? I think almost all store bought hummous is largely pasty guck, and I *love* Haig's hummous. It has a very light texture with a clean tangy flavor.
Australia travel/eat suggestions
Going to Australia for a wedding in Sydney - I've been to Sydney and know some good places (and it's been covered fairly well on the board)....
But am considering staying for 2 weeks and traveling to one to two other areas in Australia. What are great places to go that involve good food of course. I've been to Australia twice but only gone to Sydney and the northern beaches (Palm Beach area). Considering Melbourne but also leaning towards less citified environs since we'll be spending time in Sydney.
Blenheim apricots available
How much are Olson's Blenheims in quantity?
I drove out to Wolfe's in Brentwood yesterday to get a 20lb box of Blenheims for $22. Made some great jam and pie! However if Olson's prices are comparable maybe next year I will try them.
rancho gordo favorites?
I love the marrow beans. Used in Tuscan bean recipes, soups etc. They are creamy yet hold their shape really well.
The 2008 cherries are here !!!
Twin Girl farms had delicious organic cherries at the Ferry Plaza yesterday... (pops a few more in her mouth).
Japantown
They aren't open on Mondays. But I do also recommend Kui Shin Bo in general as a wonderful homestyle good value Japanese food place.
Aziza, Canteen or Zuni for lunch?
I wold vote for Zuni, though I dearly love Canteen. Zuni on a weekend lunch day is so wonderful with the sun streaming in the windows and all the people watching. You feel like San Francisco is in your lap. Canteen is more cozy, and the brunch dishes are usually leaning heavier towards "breakfasty" brunch than lunchy brunch.
New Meat CSA from Marin Sun Farms
Hi everyone, sorry to take a bit to respond. I've now had two shipments of the monthly club, and could not be happier!!!! The meat is very high quality and I love the variety.
I am doing the package where I get 5lb of ground meat, 2 lb of steak cuts, and 4 lb of "roast" cuts a month.
First month:
- 5 lb ground grassfed beef
- 1 lb lamb rib chops (2 chops)
- 1 lb rib eye steaks (2 steaks)
- 4 lb pork shoulder
Second month:
- 4 lb ground beef
- 1 lb ground pork
- 2 lb New york strip steaks (3 steaks)
- 2 lb beef tenderloin
- 2 lb beef brisket
I am a two person household and I cook probably 80% of our dinners in a month at home. We can *just* finish the 11lb each month and in fact the presence of some defrosted meat in the fridge has kept me from being lazy and picking up a burrito or pizza a couple times. I haven't purchased any supplemental meat (besides bacon/pancetta) since joining the club. I'm sure my old meat counter guys miss me and wonder what happened! Also, every month they send out a supplemental list of "add-ons" that you can add to your order (for more $$ of course), so in a few weeks I'm getting a couple organic chicken halves and some raw butter added to my box. You can always order more steaks.
I used the lamb rib chops for an Easter dinner for my husband and myself and it was hands down the best lamb I have ever made. I just finished the beef tenderloin, which was also fantastic. I have turned on several people to this meat CSA, and they all really love it. The only thing I feel everyone should think about is your willingness to cook with that much ground meat every month. I am, as my husband LOVES burgers and meatloaf and bolognese sauce, but definitely you need to plot carefully in order to eat it all (at least with 2 people) in varied enough ways every month. Or you can just make sure to have a grassfed beef hamburger BBQ party with some friends. :-)
Personally, this is one of my favorite food decisions I have made in recent memory. The meat tastes delicious, I know it's healthier for me and the planet, and I can get surprised each month with my cuts yet still have a lot of time to plot when I am going to make what since I have a month to use it.
Highly recommended!!
La Ciccia - SF - Must Try Dishes?
As others have mentioned, if they have the pasta with bottarga and cauliflower, or the variation with the tuna heart, it is a MUST GET. I have eaten this dish many times a La Ciccia and woken up the next morning with an urgent need to have it again ASAP.
Also I really like the octopus in tomato sauce appetizer, the salumi, any fresh cheese appetizer if they have one right now. I generally don't love the desserts except for the gelatos when they have them.
Foody Date Place in SF?
Try Bar Jules in Hayes Valley. Small space, fresh, inventive and delicious food.
Chinese in Sunset District tonight?
I really love San Tung's hot and sour soup - it's my favorite in the city. I also think the dumplings are unmissable and often go for the cold chicken on hot days. It really hits the spot.
I've found their black bean sauce to be extremely bland and avoid the dishes it comes with.
Your quinoa recipes
I like cooking it in water, draining, and then tossing with a vinaigrette... One nice recipe is to toss with a vinaigrette made with olive oil, lemon or lime juice, cumin and a dash of soy sauce - goes really great as a side with grilled meat and vegies.
Critique My Itinerary
If you are in the Haight on Saturday afternoon, duck into Alembic for drinks and small plates. They specialize in artisanal liquors but also have an interesting wine list.
Best Vegan/Vegetarian in and around SF
Yes, sadly it does describe the SF versions too. I feel there's such a big market for delicious vegan food out there but Herbivore does not fit the bill. Every cooked dish I've had is criminally underseasoned, which could easily be overcome with anyone in the kitchen who would care. The salads are OK.
New Meat CSA from Marin Sun Farms
Bay Area Meat CSA sponsored by Slow Food:
http://bamcsa.pbwiki.com/
They use Marin Sun Farms as well as several other other farms/ranches.
New Meat CSA from Marin Sun Farms
For those of us trying to minimize or eliminate industrial meat consumption (read Omnivore's Dilemma anyone?), Marin Sun Farms (grass-fed, pastured, local, sustainable meat) is now offering a Meat CSA club - 1x a month frozen cuts and ground meats with four tiers of poundage available. Pickup either in Point Reyes or their distributor in San Francisco:
http://www.marinsunfarms.com/meatclub.html
I've just signed up and will report back after my first shipment next month, but I am very excited about this development as the only other local meat CSA sponsored by local Slow Food club is full.
The Slow Mediterranean Kitchen: Meats
Well the first time I made this dish I made it for 12 people, and everyone thought it was outstanding. So I quibble that it's not a company dish - when attractively arranged on a large platter with the arugula and beans, it's one of the nicest company dishes I've made.
