Sixy's Profile
Fresh-Ground Flour in SF? (saw a demo at Ferry Plaza)
I ground 1lb of the flour a few weeks ago - I got the young Eatwell twins to help me and we took it in turns and it took us about 20 or more minutes.
We only put it through the grinder once though.
It made fantastic bread.
So I bought myself a 50lb bag of their wheatberries and a kitchen aid attachment grinder which was on special offer $109 with free shipping on Amazon. As well as making wholesome tasty bread, I am also using it to make wheat porridge for breakfast every day. I think it was worth the investment.
Beet Salad in San Francisco...
At this time of year Bar Crudo's lobster and burrata salad replaces the beets with heirloom tomatoes. Or perhaps I should say, during the winter, Bar Crudo replaces the tomatoes in it's lobster and burrata salad with beets. (I think this salad originated a Summer or two ago with the tomato version). I was there last week and personally much prefer the summer tomato version myself although I have eaten both many times.
English or Australian Meat Pies
Thanks for that info - I'll have to get some Brits together to try it out. The menu looks quite interesting, although I am shuddering a little at the thought of a pre-cooked banger. Never heard of pre-cooked sausages til I arrived on these shores. Thanks for the info
English or Australian Meat Pies
As a Brit living in SF who is very much interested food I would not recommend a visitor who is only in the city for two weeks go searching for British style pies in the Bay Area. I have lived here seven and a half years and am yet to see a pork pie of any sort. If I did find one I wouldn't expect it to be any good since even in Britain it's not simple to find a really good pork pie. Every Brit style foodstuff I have tried to date in the Bay Area (cornish pasties, fish & chips, bangers and mash, etc), has been quite far removed from the actual British versions of the same thing. If you are visiting the Bay area, I would recommend indulging in the fantastic local foods instead. There are dozens of amazing things worth tasting in these parts. Much as I am a fan of my birth country's cuisine and much as I like to blow its trumpet as much as I can, sorry American imitations of British foods wouldn't make my list of things worth trying on a visit to San Francisco.
Petrini vs the Ferry Building: debunked!
I know I don't normally stop by Chowhound these days. Thank you for pointing out my post.
I would just like to make the point that I never meant to claim that this was any kind of exhaustive or scientific study and said as much in my post. It was merely a comparison of what I personally bought at the market against what Safeway online were charging last weekend (their prices change constantly, I am told) where I understand the prices are the same as in the stores. I didn't even plan it either - the idea popped into my head after I had been to the market. I was just fed up of people saying it was overpriced, but there being no hard fact, or evidence to support those theories and so decided to do a little investigation.
Btw - I conducted the comparison from Zip Code 94107. Had I thought about it more sensibly I would have done it from the Ferry Building's zip code I am not too far from there anyway. I would have expected the prices to be approximately on a par and was surprised when there was such a big difference.
Of course I wish I had time to do a more thorough study, but I am just a regular person with a full time day job and I don't have the resources, money or time. Maybe I will try and do a collective study with volunteers via my blog?
I don't think I proved anything but I hope I helped I challenged the status quo thinking that The Ferry Building 'must' be more expensive than everywhere else simply because most people seem to think so. I hope I helped people to at least question these assertions.
Btw I didn't include meat or eggs etc because I find the difference in the way these items are produced is so far removed, I would not deem them comparable.
Indian/Pakistani restaurants serving jalfrezi or dopiaza?
I believe that rworange is right - that the dopiaza is double onions. At least is how I always understood it.
My English friend had the Jalfrezi at Darbar last week which is described on the menu thus:
"Chicken Jalfarezi delicately cut pieces of chicken sauteed with tomato bell peppers onions and flavored with darbari spices"
he was very happy with it, although i didn't try it. Their naan had improved a lot since my last visit.
If anyone ever finds a dish called "Chicken Rezala" or something like on a Bay Area indian menu please let me know. It was my favourite at my local in London, but I am hard pushed to find it anywhere else in the UK let alone here. It is a mix of lemon tomato and onions with the chicken.
Prawn Puri? Thats another thing I would love to revisit. Anyone ever seen it here? I must try and make it myself...
Town Hall - Recent Reviews
I don't know if they still do it but i loved the biscuits with smithfield ham, an appetizer.
I disagree about the dessert though. that butterscotch pudding is too large and it tastes fake, like Angel Delight, but i know many people who love it, its not my thing, much much prefer zuni's wondrous caramel pot de creme
SOMA or surronding area
in that area suggest coco 500 (but a bit noisy not charming more trendy, excellent food)
and second previous suggestions:
oola one of my perennial faves (but dont bother with dessert) has an 'urban charm'
flytrap (maybe not trendy enough, classic and solid and charming - live piano, rose petals on the table)
i havent been the each of these for a while but in the realm of charming SoMa restaurants I have loved previously you might also consider including these among your considerations:
South Park Cafe
and
Fringale
How I became addicted to Fatted Calf bacon...
Aha - i wasnt sure if there was an official name for it so I made mind up. If I was in a deli I would actually ask for a "BLT with Avocado"
I can't really call my own version guac since i just mash the avocado with a little lemon and salt and pepper or do nothing to it and just slice it and put it in the sarnie..
Last week I made my "BLATs" with lightly toasted Acme bread (sweet for me, levain for him)
Heirloom Tomatoes from Eatwell (http://www.eatwell.com/produce/tomato.html)
Fatted calf rind on bacon (http://www.fattedcalf.com/)
Gwen Avocados from Brokaw (willsavocados.com)
(these GWEN avocados are amazing - don't miss out on them whilst they are in season)
Homemade mayo
Frisee from Star Route (http://www.starroutefarms.com/index.html)
My French other half is totally crazy about "frisee Lardons" and I make every one or two weeks with the FC bacon and the Star Route Frisee as long as they have it. Yes, FC bacon even manages to make boring old lettuce taste goood!
How I became addicted to Fatted Calf bacon...
As I am english and we like our back bacon on the rare to medium side and are used to the rind on, i was foolish to try and cook my first batch of fatted calf rind-on the american way - til really crispy. the rind is like a thin pork crackling and it got really really hard (to the point i thought i would break my teeth on it). I was just trying to please the BF who likes his bacon well done, but next time I am going to do it my english way. Apart from the rind it tastes exactly the same.
Puget Olive Oil in the E Bay?
even for those of us in the city, going to brisbane is a pain. ALthough i love the fact they sell the huge cans of it.
the only place i know else that sells it is Tante Marie's cooking school.
Anyone else know of other SF places to buy it?
How I became addicted to Fatted Calf bacon...
I know its hard not to eat it all at once but don't forget you can FREEZE the bacon - and so if you limit yourself to one "BLAT" at a time (I have to have Avocado in mine too) then one pack of Fatted Calf bacon could last you a few meals, which evens out the cost.
How I became addicted to Fatted Calf bacon...
I am not going to say sorry for your new addiction. But I guess I might be sorry if you get to the market before me and buy out their entire stock. Thank goodness they have pre-ordering available.
Have you tried the Fatted Calf rind on bacon too?
Be careful not to overcook it because it gets really hard if left too long in the pan.
Overrated disappointments
i have been to canteen four times now and feel uncomfortable reviewing it since I have had such mixed experiences so there is more than the one off day that they have. I persevere because I really want to like it.
I have been twice for breakfast and twice for lunch, never for dinner.
I had the worst dessert ever there (a stale brioche with some blackberry sauce and a teaspoon of crystalized ice cream. A teaspoon, I kid you not, they had run out apparently). really it was undeniably bad beyond bad. A twinkie would have been better. When we said something about it they just comped us a cup of tea (not the dessert). I'll visit one more time before I make my mind up totally.
Quality SF breads
I guess I must have been lucky in that all the many Parisienne baguettes I have ever tasted were mostly exceptional then. Its true I have never bought them in a French supermarket though - so maybe that is what you are referring to as average.
It is important to note that the French boulangerie - bakes twice a day - for your breakfast and for your evening meal which would give them the edge, especially for bread consumed in the evening.
Quality SF breads
I totally disagree that the Bakers of Paris baguettes are like those you find in France. I don't think there is anything comparable to what you find in France in either croissants or baguettes in this area.
I have visited France over 20 times in the last 20 years so I do have experience. My partner is French and he has yet to find anything comparable.
Instead of trying to replicate tastes I would enjoy abroad, I have found it more satisfying to approach Bay Area bread simply for what it is: its own thing, its own style, its own strengths.
My personal favourite bread is Acme's Epi. My SO's favourite is their Levain. They are both very good.
Needless I do sometimes miss the granary, crusty bloomers and split tins from my own home country (England). No one makes anything like those here.
Petite Patisserie Organic Bakery
opened on 18th street (1415) in Potrero Hill Friday.
No breads, just baked goods and cakes.
Had a warm brioche straight from the oven, this morning, mouthwatering, light and buttery.
Crossants were buttery too but a bit dense and salty would have preferred lighter and flakier.
open 7 weekdays and saturdays and 8 on sundays i think?
everything baked in house
I could see the chef was making peach galettes when i visited at about 9am today.
The Front Porch Opens -- (long)
we arrived around 8pm [their busy time], there are no reservations for groups smaller than 5[?] and we waited at the bar probably just over 30 mins. They told us the wait would be 20 mins max but this was not the case. this doesn't bother me since i like to start with a drink and a chat and i am fairly laid back but my conversely friend gets impatient about these kinds of things and got a little anxious.
so depending on what type of person you are, the waiting for a table may or may not bother you.
you can sit on the front porch and wait too, with your drinks. They have a couple of tables there which gives it a nice easy vibe.
The Front Porch Opens -- (long)
i went to the front porch on thursday and had a great time. really really loved the crab grits but dining partner found it too rich for her constitution. ceviche was a bit disappointing - overwhelmingly spicy to the result of no other flavours being discernable. I can take my heat, no problem , but would have like it a little more balanced. Deep fried chicken livers with onion gravy on toasted brioche, a huge, tasty, hearty appetizer.
chicken - moist and succulent with a nice crust.
felt the grits benefitted from being paired (we split our mains) with the crispy chicken to add some textural contrasts to the meal.
all that food (+ complimentary cornbread) came to just $18 pp pre tip
+ drank three thieves pinot for $9 a deuce (carafe)
all staff really freindly, great, relaxed, holiday-like atmosphere
Photos look like a crime scene!
The photographs reflect some of the anti-'food porn' sensibilities discussed in Chow's blog 'The Grinder' last week.
I can imagine this kind of photography appearing in a certain style of newstand magazine where the surrounding pages would give further clues as to the type of almost 'anti-styling' being used.
It is a style more common in urban trend and fashion magazines than food magazines and because Chow's audience as a whole is probably more used to generic food magazines they might not take to this approach so swiftly or with open arms.
Personally, I like the idea of experimenting with food photography presentation in theory, although am not so crazy about this particular execution [pardon the pun]. I am not sure how I would have reacted to it in a context in which I approached it without prior knowledge of it as opposed to coming to it from this thread where the jury was already out.
Coconut & Coconut Cream
thanks for the replies.
I also emailed Chez Pim and she told me the best two makes to buy are Mae Ploy or Chao Koh
both of which I found this morning at Melanie's recommendation:
Battambang
so cheers! I raise glass of coconut milk to you!
Coconut & Coconut Cream
where can i find good quality coconut cream and milk in SF
closer to potrero direction the better
wholefodds not up to muster
would rainbow stock some decent stuff?
I am not very familiar with asian markets
thanks
Overrated disappointments
granted it may be one of the best value menus in town, but if you happen not to enjoy the evening because of the dramatic intense service then the pleasure of the food can be lost. I didn't walk out of there $61 out of pocket, I still walked out of there a about 600 dollars out of pocket for 4, even though we'd ordered some of the cheapest (1.5) bottles of plonk on the entire menu.
This comparison doesn't take into account sizing portions either - all GDs portions seemed small. Boulevard's beef is a large dish by comparison.
I have to say that the asparagus salad and the frogs legs were awesome though, especially they were things not ordered by me, but by some one else. the foie gras didn't especially do it for me.
Overrated disappointments
unfortunately if you go with a group you are unable to order your own choice - they plan a meal for you. this, thinking on it, is probably why i wasnt so excited about - i do like to be in control over what i put in my mouth, especially on my birthday.
next time i must try it with less people.
Overrated disappointments
personally I don't think it is a 'must go', so not everyone here does say that.
I went there for my birthday last year and was not blown away, particularly because nobody else wanted to order desserts.
another birthday without cake. what miserable friends i have.
i suppose they must have thought the basteeya (however you spell it) was the dessert.
i thought it was actually a fine, if unmemorable, meal but i wouldn't go out of my way for it again. 20+ avenue is out of my way. I'd love to try their cocktails but i dont drink and drive and i aint shelling out for a taxi to that neck of the woods.
ISO Macaroons like Laduree (Paris)
i agree with melanie - there is a special box with a glass lid on top of the counter that contains the macarons neatly displayed with a different row for each flavour, n'est ce pas?
ISO Macaroons like Laduree (Paris)
they aren't refrigerated in the polk bay bread location.
pierre hermes were recommended to be eaten within 3 days, though they didnt last that long, ladurees too.
i liked the bay bread ones, for what it is worth, but i havent had one in ages. after pierre herme, giving up other macarons seemed like a better idea.
ISO Macaroons like Laduree (Paris)
yes - try saying it with a french accent
its not oooon its simply on
