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Online food reviews reveal inner self, Stanford researcher finds

about 3 hours ago
hyperbowler in Food Media & News

Any good cheap souvlaki in SF proper?

Just curious--- do any Greek places make bread in house in North America? Most Turkish places do around here, and you might find greater happiness with their doner/shawerma than with gyro/souvlaki at Greek places.

Oh yuk, here's a picture of the mystery meat.

Kronos Frozen Gyrokone Traditional Beef and Lamb Cone 10 Pound http://www.foodservicedirect.com/product.cfm/p/138448/Kronos-Frozen-Gyrokone-Traditional-Beef-and-Lamb-Cone-10-Pound.htm

Mystery meat background: http://chowhound.chow.com/topics/6044...

about 3 hours ago
hyperbowler in San Francisco Bay Area

CNN's best 10 US restaurants for dim sum (hint: not one in the SGV)

A western, or fusiony, dim sum place would be a great idea, but State Bird Provisions isn't it. They're an excellent small plates place, but the presence of carts and some asian-inspired dumplings doesn't make it dim sum. I can forgive the absence of tea, but not the absence of hours during breakfast and lunch, price point, and not being friendly to large groups. Other than carts, which aren't even at every dim sum place, SBP has a lot more in common with izakaya or tapas.

about 3 hours ago
hyperbowler in Los Angeles Area

Online food reviews reveal inner self, Stanford researcher finds

Fascinating.

That study was based on Yelp reviews.

"one–star reviews were overwhelmingly focused on narrating experiences of trauma rather than discussing food, both portraying the author as a victim and using first person plural to express solace in community."

Essentially issues with servers or the host dominate the one star reviews. This should be no surprise to anyone who uses yelp, but it's cool to see an analysis.

Another interesting finding, "Bakeries, cafes, sandwich shops, vegetarian and some European restaurants (French, Italian, Greek) all tend to have higher scores, while Asian food (Chinese, Japanese, Korean, Thai) and some subsets of American food (diners, barbecue, and American (traditional)) all have lower scores."

If I'm understanding their analyses, Soul Food adds 1/3 of a star to a review. Asian Fusion subtracts 1/3 of a star to a review. Greek adds more than 1/2 a star. Vegetarian adds 1/7th of a star.

Also, NYC and DC tend to give lower ratings than SF, LA, Chicago, and Philly. That means the food is either worse in NY and DC or they like to kvetch more, probably about service.

"Our work also is consistent with previous work suggesting that women are more likely to use the metaphors of addiction to describe food desires, and women are more likely to discuss dessert. "

Scientific proof of those Cathy cartoons.

about 23 hours ago
hyperbowler in Food Media & News

El Gran Taco Loco [San Francisco] - La Lengua Chronicles Part 6

srr's tip on the chicken soup was a good one-- it's on the daily specials board and was there on a Tuesday night as was posole. It's $10 and full of bone-in meat and vegetables, including a 2" corn cob. Good flavor, not too salty. Served with tortillas, chopped tomato, cilantro, and minced onion.

The huaraches weren't very good, but might be okay earlier in the day-- at 11pm, they were reheated from the fridge and had inedible spots. The tongue meat was good, but they didn't peel off the tough skin.

about 24 hours ago
hyperbowler in San Francisco Bay Area

Fresh masa items, made to order

San Jalisco in the Mission uses fresh masa for their made to order tortillas. You can see tons of them puffing up on the grill on weekends. They're pillowy and pliable.

Apr 14, 2014
hyperbowler in San Francisco Bay Area

Any recs for Chinese specialty food shops in bay area?

Cool, I look forward to your report!

Wo Chong in Chinatown sometimes has housemade doufu pi (bean curd skin), but you have to ask for it.

Kun Wo in the Mission has fresh rice noodles: http://chowhound.chow.com/topics/526978#3761061

It's not an artisanal thing, but if you spot packages of ya cai or heaven facing chilies anywhere, lots of folks would be interested :-). http://chowhound.chow.com/topics/889326
http://chowhound.chow.com/topics/690830

Apr 14, 2014
hyperbowler in San Francisco Bay Area

Any recs for Chinese specialty food shops in bay area?

Thanks for the link!

From that list, Mandarin Delight and Gold Mountain are out of business, maybe more.

Apr 14, 2014
hyperbowler in San Francisco Bay Area

Posole - SFBA Dish of the Month April 2014

El Espigo de Oro in the Mission has a red posole served with tortilla chips, cilantro, minced onions, pickled onions and habeneros, and cabbage.

On a Saturday afternoon, I watched them pull my order out of the fridge to reheat it. Either from the initial cooking or the reheat, the bone-in pork was dry and the purple-colored hominy was too soft. The broth had a light, meaty flavor.

Their housemade tortilla chips were top notch. They were unsalted and a good accompaniment.

Apr 14, 2014
hyperbowler in San Francisco Bay Area
1

Tashi Delek: Tibetan, Nepalese, Indian & Bhutanese in El Cerrito

As a basis of comparison, you might also want to check out Cafe Tibet's then thuk--- these are "hand-pulled" as well. I'm not sure how the dough is made, but the irregular pieces that end up in the soup are torn by hand and directly into the soup.

Apr 12, 2014
hyperbowler in San Francisco Bay Area

Fresh masa items, made to order

El Espigo de oro, which sells fresh masa by the pound, uses fresh masa for their pupusas. The cheese one was so overflowing with oily Monterey Jack, that it was tough to fully appreciate the dough's flavor. But the texture was great.

La Palma mexitassen a few doors down sells pupusas. I would assume use fresh masa as well since they crank out so many masa products.

Apr 12, 2014
hyperbowler in San Francisco Bay Area

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

ESSENTIALS OF ITALIAN COOKING
lemon chicken (I don't use twine. I use two skewers for to seal the chicken and hold the legs in place. I've been making two chickens at a time, and the carcasses make a nice 1 hour broth with 8 cups of water)

EVERY GRAIN OF RICE cold chicken with a spicy Sichuanese sauce (typically using leftovers from Marcella's lemon chicken) http://www.seriouseats.com/recipes/20...

WORLD VEGETARIAN Cold asparagus with a Korean dressing (I add 1/8 tsp. ground roasted szechuan peppercorns

)

I tried the Bayless chipotle meatball recipe the other day. It had an odd taste that I later realized was because I'd purchased peppermint instead of spearmint... oops. Otherwise, tasted great, very easy, and had a good bounciness. I prefer a thick sauce on the meatballs, so next time I make them I probably won't even use 1/3 of the broth.

Apr 11, 2014
hyperbowler in Home Cooking
1

NY Slices @ Pizzeria Avellino in SF (Lombard Gate)

The cheese slice and the mushroom slice were good for a quick bite.

Some of the above photos show an outer crust folded over so much that it reduces the amount of toppings, but mine had the right balance. The crust had a good flavor. It was flexible enough to allow for eating while walking, but it lacked chewiness.

I wouldn't go out of my way to come here, but for a bargain when in that area, they're worth it. I was stuffed after eating these two slices from their 18" pie.

Apr 11, 2014
hyperbowler in San Francisco Bay Area

Jian Bing in SF?

Thanks, I didn't realize jian bing and dan bing were the same thing--- there's probably more diversity between cooks than between nomenclature.

For reference, here are pictures of a Dan bing from Shanghai, a sad looking Dan bing from Shanghai restaurant in Oakland, and a jian bing guozi from tian Jin dumpling.

Apr 10, 2014
hyperbowler in San Francisco Bay Area

Fresh masa items, made to order

Same here... getting them made to order seems to be the biggest issue for me. At this point, I doubt I can tell the difference between fresh masa and masa harina, and that's partly because I don't know which places use masa or masa harina. It's not advertised.

Whatever they use, La Santaneca's cheese pupusas are consistently the best I've found in SF (the corn based ones, not the rice ones).

Apr 10, 2014
hyperbowler in San Francisco Bay Area

Fresh masa items, made to order

Good find!

There was a report of fresh masa in their Mountainview Location several years ago saying that they sell fresh masa but the grinding happens elsewhere: http://chowhound.chow.com/topics/434312#2920492

They mention selling "masa" for tamales on their webpage:
http://www.mipueblo.com/mipueblo/depa...

Apr 10, 2014
hyperbowler in San Francisco Bay Area

Jian Bing in SF?

Do tian Jin and Beijing have different styles of filling in their jian bing?

When I type in just 煎餅 (jian bing) into google image search, the eggs filled with crunchy stuff come up. Google pulls up lots of doughnut filled ones when I type in the name Tianjin dumpling uses : 煎餅果子(jian bing guozi).

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Fresh masa items, made to order

Dried out corn tortillas rank down there with stale matzo. Er... or not-stale matzo.

Who is making corn tortillas to order, and using fresh masa from nixtamal rather than masa harina / maseca? Let's expand this thread to include huaraches, sopes, gorditas, etc. from fresh masa too.

There are scattered mentions from previous threads. Here are some recent mentions:

El Paisano Carniceria y Mercado, Redwood city. Tacos are made to order. Not sure about the sopes. The quesadillas are flour dough.
http://chowhound.chow.com/topics/968989

Uno Dos Tacos
http://chowhound.chow.com/topics/967140#8850135

Here's a thread about places selling fresh masa for home use:
http://chowhound.chow.com/topics/434312#2874805

Background: http://en.wikipedia.org/wiki/Masa

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Pakistani restaurants: any regional specialties?

I'll have to explore more of the menu at Mumbai Chowk--- everything I've eaten there has been good, including the Sukah mutton masala I tasted thanks to your tip in that other thread.

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Pakistani restaurants: any regional specialties?

Bingo, thanks!

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Dosa Fillmore - First report! [San Francisco]

Bummer about the mini-dosa. I can't see clearly in your photos, but could the plating have softened it up?

I shared three tasting menus there this past weekend, and didn't have problems with the dosas. Their standard dosa, with filling on the side, was nicely crisped and the tube shape didn't collapse. The other dosa, a farmer's cheese with peas and cilantro, had a good ratio of filling to dosa and was easy to split.

I agree about the complexity of their sambar-- that might have been the highlight of the meal.

The dishes we ate had lots of high quality seasonal vegetables, but nothing revelatory to the point I'd choose it over the standard stuff at Udupi palace in the Mission. The complexity of the spicing in Udupi's thali knocked my socks off a few weeks ago. Their dosas were just as good if not better than Dosa's, but the portions of filling weren't as impressive.

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Pakistani restaurants: any regional specialties?

Aren't those places regional Indian rather than Pakistani? If not, any tips or links to which dishes/styles of those dishes are more typical of Pakistan?

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Pakistani restaurants: any regional specialties?

Bumping this.

Perhaps I'm not using the right search terms, but I'm not seeing much new info other than mentions of Lahore Karahi and Guddu di Karahe.

Are there any Pakistani restaurants/dishes that distinguish themselves from what's generally available at other Pakistani/Indian restaurants?

Apr 09, 2014
hyperbowler in San Francisco Bay Area

Mini taco crawl on Middlefield [Redwood City]

The corn flavor could've been more aggressive, But I thought the flavor overall was very good.

They used to use a stoneground masa harina for their tamales (which were excellent). Any idea why they'd not use fresh masa for that but for their tortillas?

Apr 09, 2014
hyperbowler in San Francisco Bay Area

the ethiopian on telegraph debate...

Enssaro and Cafe Colucci are a bit pricier than others, but their superior quality makes it worth it.

This thread is over a year old, but it covers vegetarian dishes at a eight of the sixteen Ethiopian and Eritrean places in Berkeley/Oakland, and some opinions on others:

http://chowhound.chow.com/topics/8823...

Apr 08, 2014
hyperbowler in San Francisco Bay Area

Food Quests Board

I'm sure this is covered in this post somewhere, but it seems odd that you can vote your own post up or down.

Apr 08, 2014
hyperbowler in Site Talk

Troubleshooting Homemade Ricotta

Glad it tasted good! The yield of this kind of cheese is disappointing, but not as much as a dish made with a gelatin and stabilizer filled ricotta!

What type of acid did you use? The acidity of lemon juice will vary depending on the lemon so that might have affected your yield.

Use cheesecloth in a colander next time-- the whey will pour right through. Keep the whey for another use (e.g., with butter and salt, it'll make a great simple sauce for any unused strips of pasta leftover).

Apr 08, 2014
hyperbowler in Food Quests

Mini taco crawl on Middlefield [Redwood City]

It seemed like a good way to avoid pellagra after eating nothing but Flamin' Hot Cheetos for a few weeks :-)

Apr 08, 2014
hyperbowler in San Francisco Bay Area

Fresh Masa for homemade tortillas?

Bumping this. Any new places?

La Espiga De Oro on 24th in the Mission sells fresh masa from their own nixtamal for $1/lb. Very easy to work with. Has anyone compared their quality to La Palma or Primavera (El Molino Central)?

Also, do any of the listed places cut their fresh masa with wheat flour or is it 100% corn stuff?

Apr 08, 2014
hyperbowler in San Francisco Bay Area
1

Dutch Crunch Origins

It's looking like Dutch Crunch was available through a good chunk of the country around the 1950s.

I found newspaper ads for bread topped with rice flour in Alaska, Colorado, Texas, Arizona, Missouri, and Wisconsin between 1955-1965 and called dutch crunch, farm crunch, dutchy crust, or holland dutch bread.

Breads with those or similar names (e.g. holland crackle) were across the country at least as far back as the 1930s, but the ads don't mention the ingredients.

Apr 08, 2014
hyperbowler in General Topics