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Okonomiyaki: SFBA Dish of the Month August 2014

Great job! Reading your experience and the recipes you linked, it seems like what you do with the noodles in modern yaki may depend on regional variations. My personal preference would be to have the noodles fried like hell.

BTW, I love the idea of making a companion Home Cooking thread for DOTM's. For Sept., I'll put a note to create a spinoff thread on the home cooking board should anyone want to make a home version.

about 1 hour ago
hyperbowler in San Francisco Bay Area

Food Souvenirs from San Francisco

On that note, fortune cookies from Golden gate fortune cookie factory or Mee Mee.

Those little fennel seed flavored dried sausages that are sold most gourmet shops.

about 9 hours ago
hyperbowler in San Francisco Bay Area

2014 regional Chinese roundup

Some new info:

Town of dumpling and I – skewers are closed.

Two Tibetan places:
Nomad Tibetan (Berkeley)
Yongewa Kitchen (Cotati, Sonoma County)

There are Shaanxi dishes at Shandong Deluxe (SF Parkside)
Spicy Legend (SF Outer Richmond, a Sichuan restaurant, but chef from Henan)
Michelle's Pancake House (Cupertino, So-Cal chain with founder from Liaoning)
Panda dumplings owner is from Shanghai

Later in the week I will incorporate everyone's comments into a revised post that I'll add to this thread. Please let me know if there is anything else you can think of before I do that. Once I get comments on that, I'll create a new post of version 2.0 that will stay up until summer of 2015

What's up with Food-News

This week's tip, coverage of an event that happened a year and a half ago:

2 days ago
hyperbowler in Site Talk

Guanciale in SF

I'll check out Fatted Calf next time--- Porcellino's was great but they only sold it in shrink wrapped portions that didn't match the weight I needed. I'd get it again though--- good mix of pink and white and not doused in spices.

2014 regional Chinese roundup

Has anyone noticed any of the Shanghai places leaning more toward Jiangsu or Zhejiang, or know of a chef coming from one of these areas? I would expect this to be a subtle thing, but just curious.

Sichuan Chong Qing Cuisine - San Mateo

Bumping your question. Can anyone else elaborate?

House of Xian Dumpling (in old Chef Jia space) [Chinatown, San Francisco]

I'm trying to categorize this place for the Regional Roundup http://chowhound.chow.com/topics/975114. Is there anything on the menu that's more common to Shaanxi than any other particular region? I'm thinking of listing them as "Other Northern and Jiaozi"

NEW: Chino in the Mission, SF - Menu has XLB & open daily until 1AM, any reports yet?

Those XLB are gorgeous.

What time did you go and was there a long wait?

El Tomate on 24th St (SF)

You mean Espiga de Oro, the place next door?

Guanciale in SF

Thanks! I just called Porcellino and Fatted Calf, and both have guanciale right now. Porcellino is closed on Tuesdays, so if I can't get there tonight, I'll head to Fatted Calf.

Spicy Legend, new Sichuanese on Clement -- anybody tried it? [San Francisco]

Peanuts with anchovies sounds like a nice and way to start the meal. Does any other place do that?

Soupçon, are you referring to Chili House and that chain that includes the Pot Sticker or are there others?

Guanciale in SF

Who has it consistently? Avedanos and Mission Local Market only sometimes have it and not currently. Bi-rite can get it special order but it's not a regular item.

I'm going to try Porcellino tomorrow. Anywhere else?

Sichuan Peppercorns & Chili Bean Paste in East Bay? SF?

Oaktown spice shop in Lake Merritt has decent red ones sold in small ziploc bags (I asked about green and they said there's not enough demand and the ones they've got have been poor quality)

I don't know their quality but Rainbow Grocery in SF has them in their bulk section

Sichuan Peppercorns & Chili Bean Paste in East Bay? SF?

Cambridger, I suggest you take Ridge up on his generous offer--- The ones he handed out at a Chowdown were as good as you'll find at any restaurant in the Bay Area and leagues better than anything I've purchased here except for a brand at Marina food in San Mateo.

Sichuan Peppercorns & Chili Bean Paste in East Bay? SF?

Welcome to the Bay Area! Here are some ingredient threads you might find of interest:




Sugar-coated Hawthorne (Bingtanghulu) coming to the streets of San Francisco?

Dang, the link is broken. That would be a cool thing to see more of though!

Bay Bridge lights restaurant [San Francisco]

You should check out this post:


Anything new along there?

Loqui tacos (Mission, SF)

Every Friday and Saturday night from 7:30pm to midnight, Loqui does a taco popup from a window between Pizzeria Delfina and Tartine Bakery. They offer one type of meat each week, listed on their twitter feed or FB page.

Last night, the meat was mesquite grilled beef. I first tried their $3.50 "regular" taco. The corn tortilla is made to order from nixtamal they get at a place in Hayward. The freshly griddled masa has a lovely pliability and a strong enough corn flavor to compete with the mesquite grilled beef. The $5 taco uses a flour tortilla, which seemed handmade, and contains a few extra toppings such as beans.

The wait is about 20 minutes and it's easy to pass the time people watching. Besides, I can't think of a place in the Mission open at that time that has a fresh tortilla that's not made from maseca.


Whisky bars in Oakland area?

Is Frances regularly so difficult to book?? [San Francisco]

This is probably too late, but for future reference, try Tablesweep: http://chowhound.chow.com/topics/9107...

Shiok! Singapore Kitchen - Menlo Park (longish)

The menu is useful for explaining such a diverse cuisine to newbies like me--- they list next to each item whether it is of Malaysian, Chinese, or Indian origin.

I got the Singapore Chicken Rice. The chicken was a sliced piece of poached chicken with the yellow skin on and it's served alongside rice and a cup of broth.

My reading about this dish on the Asia forum is that the rice, which is supposed to be cooked in a fatty stock from the chicken itself, is the real focus of the dish. That's the theory anyway. After tasting some other things on the plate, my palate couldn't detect any fat, umami, or broth flavor in Shiok's rice. The rice was pleasant though and salt was present. The chicken was dry, but no overly so.

The three compartment tray of ginger paste, a chili sauce, and a thick dark soy were important to enjoying this and I liked it enough that I would get it again. The ginger in particular elevated this bland dish to life, and I enjoyed playing with different portions of the condiments.

Hakka Restaurant or other choice for chinese banquet meal? [San Francisco]

Looking for the best Polish restaurant

socneverequal, are you looking for any dish in particular?

You'll have to go to the Richmond District, a long bus or cab ride west of the Hilton.

Cafe Europa is your only bet for a full service restaurant. There are two Russian restaurants out there too-- I'd recommend

There are lots of Eastern European markets in the Richmond, including Polish Seakor linked above. Seakor is small and has only one table to eat a short list of warm foods or snack on cold meats and such. They close by 7:30, and have longer Sunday hours.

There are a few places in the eastern part of SF that serve a single "Polish" item--- pierogies. 20th Century Cafe sells a sauteed cheese and onion pierogi that are delicious, and have a nice plum sauce, but there's something about the dough that's different than any pierogi I've eaten before (I wish I could have paid more attention, but they're 2 for $7 and I was splitting the plate).

In the Mission District, Giordano Brothers and Stuffed's have pierogies, but they're no better than Mrs. T's frozen pierogies, and in many ways worse.

Okonomiyaki: SFBA Dish of the Month August 2014

Kenta Ramen in Foster City offers eight types of okonomiyaki : Corn & Veggie, Pumpkin & Corn, Beef & Veggie, and Seafood & Veggie and the same varieties topped with noodles and egg (modern yaki).

I got the modern yaki with pumpkin and corn. The top of the dish contained a fried egg, large/wide bonito flakes, mayo, and brown okonomiyaki sauce, and the bottom was a nicely browned omelette. Pumpkin and corn were a good flavor combination. The texture was weird--- when it was warm, each bite of the omelette made me wonder whether I was eating raw batter or a piece of soft pumpkin. I'm glad I hung onto the leftovers for the next day--- this texture issue disappeared once it cooled.

The composition of the dish perplexes me. I've only had modern yaki at Izumiya in Japantown and I (mis?) remembered some continuity between the noodles and omelette. Here, the noodles sat in a hill between the fully cooked omelette and the toppings. Nothing connected them. Is that typical of modern yaki or is it more common for them to be integrated as in an Italian spaghetti pancake, or at least flattened to the shape of the omelette?

Help a pressed for time NY Hound find the Asian food of her dreams?

To the extent that the Internet is an iota reliable...

"Shandong Beef Roll" or "Shandong style beef roll" was popularized when J. Gold used the term in March 2006. He was talking about 101 Noodle Express (their menu lists it as 牛肉捲餅 Niu rou juan bing "beef roll bread/pie"): http://www.laweekly.com/2006-03-02/ea...

There's no internet history of that term until after Gold's article. Hounds refer to such a dish as early as 2001 (http://chowhound.chow.com/topics/47824 ), but even in reference to 101 Noodle Express, don't call it a "Shandong Beef Roll" until after the Gold piece.

It's funny--- the Chinese characters at M.Y. China directly translates to "Shandong Beef Roll," something that must confuse Chinese readers not from LA. But less confusing than the slop we NYers grew up eating as "chow mein" http://chowhound.chow.com/topics/629916

See also

What's up with Food-News

Regional coverage of Chowhound threads is dead:


"As I understand it, newsletters will be personalized to user behavior and the geographically specific content will go away, or already has."

This explains a lot.

The, or perhaps "my personalized," SF digests have been bizarre for a while. The last one focused on the opening of a local chain the entire thread agreed was awful. The one before that focused on an out of the way restaurant recent posters were saying to avoid. What a waste of subscriber's time.

Aug 12, 2014
hyperbowler in Site Talk

Help a pressed for time NY Hound find the Asian food of her dreams?

Something the Bay Area desperately needs are food trucks, stalls, etc. specializing in one or two types of street food items. In general, our ~20 varieties of regional Chinese restaurants ( http://chowhound.chow.com/topics/975114 ) try to wear so many hats that their consistency and quality often suffers.

The moniker "Shandong beef roll" has yet to catch on in SF, but the same dish as "Shandong beef roll" is called "beef rolls" or "beef pancakes." Some places that have a rolled pancake with beef, cucumber, & hoisin inside are listed here: http://chowhound.chow.com/topics/892914 . Media-savvy M.Y. China is the only place that calls this dish a "Shandong beef roll" to my knowledge and they put out a tasty version.

The terminology may become uniform as this dish spreads--- everyone should read Chandavkl's enlightening commentary (using this dish as an example) in: http://www.menuism.com/blog/who-reall...

I don't want to take this off topic, so here's some info to continue the beef roll discussion on the Outer Borough board:

It looks like this food stand at Smorgasburg in Brooklyn has stuff that could be considered a "Shandong beef roll":

There were others, but some other mentions of scallion pancakes with beef in Outer Borough that I confirmed as in scope with y*lp pictures:

Inviting Professional Voices to the Community

Way to extend the olive branch! You've offered many ways they can contribute, and I hope they do.

There's a discussion above about having multiple accounts. We will need to be mindful of who out at the business is representing them on the site. If this isn't in the FAQ already, something indicating that people with food/restaurant knowledge of the business are The ones who can add value to the site not their publicists (unless they're the same person)

Aug 12, 2014
hyperbowler in Site Talk

Panda Dumpling in Redwood City

Frozen isn't too big of an issue for some kinds of dumplings, but they freeze a lot of their other stuff too. For that reason, I declined to get the vegetarian goose and instead got the salty duck. The chef needs to be retrained on microwaving--- the duck tonight was hot on one end, and had ice crystals in the middle.

I really dug the the Ji Cai (shepherd's purse) pork wontons. Wonton wrappers can't rival handmade skins, but these are a delicious dumpling with a peppery and herbal flavored filling. They're served in a basic broth with spinach. They're listed at other Shanghainese places as "vegetable with pork wonton soup," "Shepherd's purse wonton," or "Chinese vegetable and pork wonton soup."