I was just in SF for a trip and really enjoyed my experience at Tacolicious, http://tacolicioussf.com/
They have 3 locations, with one being the Ferry Building on Thursdays only. I will say that the only downside was that it was busy and we had to wait 30 minutes for a table (first come first served.

I also really liked Foreign Cinema, http://www.foreigncinema.com/home.html
The venue is unique and so much fun...they play old black and white films on the outdoor patio's wall all night. The pricing on the menu is in the higher range, but the selection of food is worth it. And if your group is into oysters, well, they got em'...lots of them.

Have a fantastic time!

Thanks! I

I recently bought a package of kelp noodles at the grocery store, mostly out of curiosity. I hadn't had them before, but figured they could be tossed into a stir-fry dish for some added nutrition. So I went home did just that, but they weren't all that great.

I did the following simple steps (as indicated on the back of the package):
Took the noodles out of the package and rinsed them off.
Threw the noodles into the stir-fry with the rest of the vegetables and let cook for about 5-8 minutes.

Maybe I didn't let them cook enough...maybe I was supposed to blanch them first, I'm not sure. But the texture of the noodles was like plastic and they didn't absorb the simple stir-fry sauce I made (ginger, garlic and soy sauce, with a little sesame oil at the end for flavor.)

So the questions are:

How are these noodles supposed to be prepared?
Are they supposed to have a plastic/cellophane-ish type of texture?

Thanks in advance for any help!

I have the Pelouze TMP1000 and love it. It is a digital pocket thermometer and is easy to calibrate. The thermometer is also dishwasher safe.

This would fit right into your desired price point of under $25 as it is currently listed as $22 on http://www.foodservicewarehouse.com/k...