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SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Lots of fun suggestions this month!

Voting ends tomorrow (Thursday), so be sure to place a vote before the 8pm deadline.

If you nominated something and now prefer something else, click the recommend/heart button for what you want to vote for instead. As I'm tallying votes, your recommend/heart button will nullify your written-in vote.

Just don't recommend/heart more than one item :-)

about 3 hours ago
hyperbowler in San Francisco Bay Area

Made in China Restaurant - San Bruno, and maybe opening in SF?

I guess we didn't get a picture of the candied hawthorn. I don't know why these aren't more common, but here is some more information on "tanghulu" :

tang hu lu 糖葫芦 http://en.wikipedia.org/wiki/Tanghulu

about 4 hours ago
hyperbowler in San Francisco Bay Area

The FiveThirtyEight Does Burritos

La Taqueria comes in with a near perfect score:
http://fivethirtyeight.com/features/s...

That is an exquisite looking burrito.

A few weeks ago, I followed sfweekly's advice to get a La Taqueria burrito served grilled. Something about heating the wet ingredients, including sour cream, made the entire carne asada burrito taste like tuna salad. Either 538 made the right choice by not getting it grilled, or I should stop eating at taquerias just before closing.

1 day ago
hyperbowler in San Francisco Bay Area

Orthodontist needed for broken smile

A right parentheses sometimes gets advanced to the next line. This is an old issue. It broke up a smiley face in the following post, for example:

http://chowhound.chow.com/topics/9826...

It works here though:
:-(
:-)

1 day ago
hyperbowler in Site Talk
1

Sungari Dumpling house -- Northeastern chinese in Excelsior (SF)

Oh cool, the "multicolor lift" looks like a very pretty dish. We haven't eaten any delicate dishes yet, so it might give insight into the chef's knife skills.

H09 The multicolor lift has the mungbean "pulled skin" la pi noodles discussed at http://kake.dreamwidth.org/99365.html . I'd be careful pantomiming this dish--- the server told me the words connoted "face lift" :-)

Oh, and a correction:

F09 魚湯濑粉 is fish soup with Lai Fun noodles ( http://en.wikipedia.org/wiki/Lai_fun

)

The boiled boxes sound good. The ingredients for the dough in that link are the same ratio as for standard Italian egg pasta.

The fried version of the "box" (C02) has the same name as the chive pie/chive turnover you can get on lots of non-Cantonese menus, e.g.,

http://chowhound.chow.com/topics/9751...

1 day ago
hyperbowler in San Francisco Bay Area

Chili House at 8th and Clement? [San Francisco]

What a disappointment! I don't recall the food being overly salty or waking up parched. My report was mostly from dinner last Tuesday night.

The yunnan rice cakes weren't spicy for us either, and I can't recall if they were that way at Z&Y.

1 day ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Despite our wealth of seasonal produce, the closest DOTM has come to showcasing seasonal produce is "cucumber pickles" and "pie"! This pick has the advantage of providing a fresher DOTM, and being something people will no doubt be eating during August.

Is the unifying element of this dish fresh tomatoes and a soft type of cheese, or is the cheese optional?

2 days ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Wow, there hasn't been an Italian DOTM! With the diversity of pizza crusts available in the Bay Area, this would be a fun comparison.

2 days ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Could be a good compliment to an older DOTM for corned beef: http://chowhound.chow.com/topics/892399

2 days ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Old pupusa thread with some of the regular SF players:
http://chowhound.chow.com/topics/801845

I'd be interested to hear if the use of fresh masa is what makes some places more popular: http://chowhound.chow.com/topics/971932

2 days ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Thanks, Wally!

BTW, I'd count the vote whether it's uppercase or lowercase (unless there's some ambiguity about which item a person is voting for). It used to be a requirement for tallying, but the "recommend" button has made things a lot easier.

2 days ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Some background info (and outdated list of local places serving it http://okonomiyakiworld.com/ )

2 days ago
hyperbowler in San Francisco Bay Area

What is happening with the EDIT feature?

On a discussion I started, I was able to edit after 14 hours.

Jul 28, 2014
hyperbowler in Site Talk

Sungari Dumpling house -- Northeastern chinese in Excelsior (SF)

Where there other people eating there? Considering how so many Chinese places, or anything in the Excelsior, falls under the media radar, it's gotten a few mentions in online media, including one review:

http://www.sfweekly.com/foodie/2014/0...

Jul 28, 2014
hyperbowler in San Francisco Bay Area

Sungari Dumpling house -- Northeastern chinese in Excelsior (SF)

Since they haven't updated the menu yet, here are some notes about things with odd translations and/or uncommon dishes. I'm not familiar with a lot of this stuff, so please take my translations with a grain of salt until someone who knows what they're talking about can jump aboard :-)

The "bao" cooking technique ( 爆) is indicated for a bunch of items. As per Fuchsia Dunlop, bao is "explode frying," "fast stir-frying cross-hatched pieces of crisp animal foods like kidney or poultry gizzards in hot oil at a very high temperature" (see also http://en.wikipedia.org/wiki/Stir_fry...

)

B06 紫菜番茄蛋花湯 Seaweed tomato egg soup

C03 三鮮水餃 Three fresh water dumplings (shuijiao)
C10 園籠蒸包 Garden steamed bun/dumpling (their menu said pork though)

F06 北方炸酱面 Northern noodles = zha jiang mian
F09 魚湯濑粉 Seto powder soup = dongbei la pi (mungbean noodles) http://kake.dreamwidth.org/99365.html

H01 香辣拌墨鬥 Marinated fountain = Frangrant spicy mixed cuttlefish

I101 川?肉酸菜鍋 Sichuan white pork sauerkraut pot
I102 羊肉酸菜鍋 Lamb sauerkraut pot
I103 魚飒豆腐鍋 Fish head bean curd pot
I104 小鸡炖蘑菇 Chicken and mushroom stew
I105 束北麻辣燙 Dongbei malatang (skewers in hot pot http://en.wikipedia.org/wiki/Malatang
)I106 束北豬什燴碗 Dongbei braised pork bowl ??
I107 雪梨粟子牛尾鍋 Snow pear chestnut oxtail pot
I108 滋補宏運鳄魚鍋 Hongyun crocodile pot

J07 Celery xianggan = celery with pressed tofu

J16東北地三鮮 Dongbei three fresh things from the earth (di san xian , potatoes, peppers, eggplant)
J17東北地三絲 Dongbei three fresh shredded things from the earth
J18乾煸小竹笋 Dry fried small bamboo shoots
J19天菌小炒 Tianjun stir fry (no idea what Tianjun is)
J20酸菜炒粉絲 Sauerkraut with vermicelli noodles
J21 海味冬瓜 Sea flavor (seafood?) winter melon

K06 醬爆泥鳅 Sauce fried loach (bao)
K16 葱爆眷肉/半肉 Scallions lamb /beef (bao)
K23 火爆腰花(雙花) Fried kidney flower (bao)

L12 水爆羊肉 Water fried lamb (bao)
L13 生菜碎米鷄 Lettuce crushed rice chicken
L16 大盤咖喱鷄塊 Curry big plate chicken

M06 Braised belt fish
M09 水煮魚 Water boiled fish (Sichuan dish)
M10 沸騰魚 Flaming chili oil fish (Sichuan dish)
M12 翡翠魚片 Jade fish slices
M13 十八辣子蝦 18 spice shrimp http://www.tudou.com/programs/view/Rw...
M14 紅燒海參 Red braised sea cucumber
M15 葱爆海參 Scallion sea cucumber (bao)

Jul 28, 2014
hyperbowler in San Francisco Bay Area

Sunday breakfast in the Mission [San Francisco]

Front Porch : New Orleans style place. Pretty empty at 10am

La Palma Mexicatessen: outdoor seating to enjoy various items made from fresh masa, tortas, or a burrito.

Wise Sons: tiny line again on Sunday at 10am.

Jul 28, 2014
hyperbowler in San Francisco Bay Area

Westbrae Biergarten (Berkeley)

I'm glad you posted this review today-- it encouraged us to eat before meeting up with some friends there. Glad we did--- it wasn't that crowded, but one of our party ordered a sandwich that took 45 minutes.

They'd run out of a bunch of beers by 6:30, but had the following left:

Gose Sour Wheat from Almanac
Linden Black Lager
Aroma Coma IPA from Drake's
Smoked Amber from Fort Point
1881 Indigenous California Red Ale

The lack of music and noise, besides BART, made this a good place for nursing some beers and chatting.

Jul 28, 2014
hyperbowler in San Francisco Bay Area

Burritas de carne at Los Yaquis (Mission, San Francisco)

Los Yaquis is a Mexican/Salvadoran places on the northern edge of the Mission with some Jaliscan specialties. I enjoyed their pickled botanas a few years ago ( http://chowhound.chow.com/topics/8154... ) and returned this weekend for lunch.

The Burritas de carne were the standout item. It's kind of a small prototype for a wet burrito-- a lightly grilled flour tortilla rolled up around succulent shredded beef, and topped with crema and a smokey tomato-based sauce.

This is a simple enough dish that I feel I should have eaten it before. Is it known by any different names?

An aside-- the corn tortillas that came with one of our other dishes were fluffy and handmade (from Maseca).

Another report of Los Yaquis:
http://chowhound.chow.com/topics/8274...

Los Yaquis
324 S Van Ness Ave
San Francisco, CA 94103
http://los-yaquis.com/

Jul 28, 2014
hyperbowler in San Francisco Bay Area
1

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

FRENCH FRIES

Jul 27, 2014
hyperbowler in San Francisco Bay Area
1

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

LATIN AMERICAN EMPANADAS (including Mexico, Caribbean, Meso America and South America) http://en.wikipedia.org/wiki/Empanada

Jul 27, 2014
hyperbowler in San Francisco Bay Area
1

SFBA Dish of the Month (Aug 2014) - Nominations/Voting

Dish of the Month is an activity where we collectively try as many versions of a dish as possible, reporting back with details and photos. Now is your opportunity to vote on or nominate the August dish. Feel free to include a sales pitch with any nominations!

Click the recommend button to vote for existing nominees. You can change your mind up until the deadline. You can also nominate a new dish by replying to this message, in UPPER CASE, with its name.

Voting ends Thursday, July 31st at 8pm.

Oh, and we're now starting the third year of Dish of the Month. Here are some stats on previous participation:
http://chowhound.chow.com/topics/983607

Jul 27, 2014
hyperbowler in San Francisco Bay Area

Mexico City & Puebla report

Thank you-- many of your posts helped me pull this itinerary together!

I've been looking all over for the name of "muéganos"!

BTW, this report was made using the beta version of the "Photo Stories" feature. The formatting makes the numbering difficult to read, so I think you meant to say "#5...not a tlacoyo, a gordita"

Jul 25, 2014
hyperbowler in Mexico
1

Dish of the Month: Two years in review-- we need more exploration and eating!

Sorry if my words were unclear. DOTM is an invitation to sample something new ... to you! If it means following a tip and reporting back that's great--- your personal experience with the dish adds value to our collective wisdom. It also lets everyone know whether the dish is still as good as it used to be. If someone uncovers the dish at a place without a tip, at a place no one expected, that's a bonus but not necessary.

For those same reasons, revisiting a dish from a new perspective during DOTM is also valuable. A good example of that was your taste-off between Sandbox Bakery and the Sofitel's croissants.

Jul 25, 2014
hyperbowler in San Francisco Bay Area

Chili House at 8th and Clement? [San Francisco]

Jul 25, 2014
hyperbowler in San Francisco Bay Area

Chili House at 8th and Clement? [San Francisco]

I only know one place in the bay area that sells the green ones at all and those are dried (Marina Foods in San Mateo).

Are fresh or soft preserved red Sichuan peppercorns available in the US? Considering the blight that made these guys illegal for so many years, I'd be surprised to find them available fresh.

Jul 24, 2014
hyperbowler in San Francisco Bay Area

Dish of the Month: Two years in review-- we need more exploration and eating!

The SF Bay Area Dish of the Month (DOTM) has been running strong for 24 months!

Looking at stats, lots of hounds went out, ate the dish of the month, and reported back about a version they hadn't eaten before. These threads have been fun, and are useful for the community. But I don't know if DOTM is living up to its potential in terms of new discoveries and experiences:

Across the 24 completed DOTMs:
- 116 different Chowhounds tried versions of dishes they'd never had before. 40% ate more than one DOTM (see graph).
- each month, about 13 people go out, eat the dish of the month, and report back (see graph).

Are you wondering why DOTM threads are so long when only 13 people per month are eating the DOTM? For one, some contributors post about a few versions of a dish. DOTM posts are also filled with tips about past experiences. These tips can give valuable guidance, but DOTM is an opportunity to try new things and break out of the echo chamber created by past posts or earlier experience. The exploring aspect is what distinguishes the DOTM from thousands of other threads.

That brings us to the related issue of voting.
Only 2/5 people whose votes cause a dish to win actually eat it (see graph). Who wants to dress for a Halloween party when the hosts don't wear a costume?

Yes, things come up, but the pattern tells us that people are treating DOTM as a recommendation request instead of something people want to explore themselves.

What can we do to encourage more participation through active exploration and eating?

**My graphs got clipped by the image viewer, so stats for 7 DOTMs are listed on separate graphs I uploaded after the OP.

Jul 24, 2014
hyperbowler in San Francisco Bay Area
2

Chili House at 8th and Clement? [San Francisco]

I've eaten here a few times over the past year or so, and the quality of the dishes meets what I've eaten at Z & Y. I'd recommend the following:

House Special Fish Fillet Boiled in House Spicy Sauce (aka water boiled fish)

Chicken with Explosive Chili Pepper (aka Chongking style chicken, boneless)

Spicy dumpling. This has a round wrapper folded into a chewy crescent shape, so it's not the wonton wrapper they use for their wonton with spicy peanut sauce or the "folded arm" red oil dumpling served elsewhere. Tasty with or without the red oil, and the sesame seeds add a bonus texture.

Yunnan Style Fried Rice Cake : less gummy rice cakes than what I recently ate at Z & Y ( http://chowhound.chow.com/topics/8000... ), but the sauce preparation wasn't quite as present. Still damn good though.

Seasonal bok choy (ordered for balance rather than excitement

)

Dan Dan noodles: http://chowhound.chow.com/topics/8843...

Gill lamb chops with crispy garlic : the only tjhing I wouldn't highly recommend. Sinewy and strong tasting lamb was spiced with Cumin and coated in a mountain of fried garlic.

I don't know if this was just idiosyncratic of the dishes we ordered, but on a trip this week they only used the green citrusy variety of Sichuan peppercorns. I've noticed these with increasing frequency. Am I eating at different places than I used to, or are kitchens increasingly stocking this variety?

Jul 24, 2014
hyperbowler in San Francisco Bay Area

What is the best place in Sausalito to get a quick lunch with good food?

Thanks for the F3 recommendations-- yesterday afternoon, the restaurants on the main strip of Sausalito all had waits so long it would have made more sense to take the ferry back and eat in SF. F3 was spacious and less chaotic.

F3's brussels sprout chips were excellent and the burger was solid.
Some other items were ok. Pommes Dauphines, deep fried mashed potato and choux pastry puffs, were kind of clunky and didn't have the appeal of the smaller ones at Gregoire. Mac & Cheese had lots of fancy ingredients, but tasted too much like alfredo sauce.

Jul 21, 2014
hyperbowler in San Francisco Bay Area

The Pot Sticker in Chinatown [San Francisco]

These guys have a pattern of changing the format of places and taking a long time to change the name.

The one in Newark is called "Newark Cafe" and it's in the same complex as 85°C Bakery Cafe. The menu in the window was identical to the one I saw at Hunan Cuisine in Chinatown. I don't who owned the place at the time, but I read that Newark Cafe was more a Hong Kong style eatery until a year ago.

Jul 21, 2014
hyperbowler in San Francisco Bay Area

Barbacco [SF]

Huh, I guess reservations always placed me at the bar or in the type of seating they still have in the back half of the restaurant.

The server told me that the chef changed. The chef de cuisine changed three years ago, and tableHopper reported this past April that they're advertising for a new one.

Jul 20, 2014
hyperbowler in San Francisco Bay Area