Agree with skipping Tartine for another day, but taking 101 to Napa, taking in a spectacular 7am view at the bridge, and then stopping at Fremont Diner for breakfast.

Banh Xeo has carbs?

You may be right, but the crepe seems to fall apart as soon as I cut in to it. Maybe I need a wrapping lesson! Will you be judging at Santa Clara this summer?

So what is the Pho Bo broth like at Pho Tan Hoa?

Also, if you are a noodle fan I highly recommend Chinese egg noodle soups at Hai Ky Mi Gia on the corner of Ellis & Larkin (open for lunch only).

I have only ordered this dish a few times, mainly because it had been a miss whenever I did. I think the only version I liked was at Pho Ha Tien on Ocean Ave (but I can't be sure), and although pretty good, I didn't think it was worth the trouble that it is to eat.

Anyway, since I wasn't sure what a good version was, I tried the Banh Xeo at Soe Bien today on Cynsa's recommendation. I thought it was as good as I have had, but again, just not worth the trouble. Too many bean sprouts going every which way, and the bottom was more soggy than crispy. The mild flavors are nice (still burping mint), but I guess I am just not a fan of the dish.

Curious about Sao Bien though...is it relatively new within the last couple of years, or did it just get a makeover? I thought the fresh shrimp rolls were great although the peanut sauce was a little gloppy.

Ah, thanks!

I believe the original TT that closed on Larkin moved to SOMA. The one on Geary Ave across from the New World Deli has been there for years.

How do you compare the broth at Pho Tan Hoa to Pho 2000? I ask because I find the broth at Pho 2000 to be too sweet, so I wouldn't want to waste a trip PTH if it is similar.

No, but you will need to set up an account. The folks there are very friendly and twice as busy.

I know they have it a their wholesale location on 7th, but it also shows up on their retail product list. It will like require a special order.

Golden Gate Meat Co. sells chicken skin.

http://www.goldengatemeatcompany.com/

When I hit up Los Ang we like to search for foods that are better represented in LA than in SF. In that vein you might want to seek out Vietnamese or Burmese instead of Thai (although Lers Ros can hold its own). Consider Mandalay, Burmese Kitchen, and Burmese Superstar.

I love Tadich for grilled seafood, but the entrees themselves are about $30.

I had a chance to try them recently at Chili House as well. Found them just as you described except the noodles were just right and I enjoyed the amount of heat. Spicy, but not so much so that you can't taste anything after a couple of bites. I really liked their version.

Although supposedly hand-pulled, the waitress admitted the noodles were not made in house.

I am no longer a chilaquiiles virgin thanks to you Chowhounders and El Paisano Taquaria y Mercado in RWC. I obviously can't speak to its authenticity, but I enjoyed 'em.

The owner asked if I wanted the red or green sauce, and if I wanted the eggs inside or on top. I also asked for some carne asada which he had to get from the meat counter. He warned that it would be about ten minutes as everything needed to be made fresh. The house made tortillas that made up the chilaquiles were mostly soft but had some crunchy bits to them. I would definitely order the dish again, but with two fried eggs, two healthy slices of carne asada, rice & beans, and and a large portion of spicy chilaquiles, I can't imagine it actually being breakfast food!

I also asked if folks order it often and he said there are some regulars from the nearby bank that come in and order it for lunch quite often.

The problem isn't with the restaurant as much as with the other diners. A special occasion restaurant is a special occassion for many of them as well, so I would ask that your sister please think of them and get a sitter.

Now I'm sure some folks will chime in that they wouldn't mind, but they couldn't possibly be speaking for everybody.

Dojo will likely be slammed. Santa will aso have a bit of a line but it goes fairly fast.

I believe Hi Low has a connection with nearby Hog & Rocks. Not seafood per se, but they have oysters and a couple of seafood options on the menu.

http://www.hogandrocks.com/

The hawking plates of egg puffs has been a tradition at SDK. Sometimes you get charged for them and sometimes you don't. The practice has always puzzled me though because they are best eaten for dessert and they are best eaten hot. I always order them after dinner.

Agree, and I would also put it in the "touristy" category.

I think your group would have a great time at Slanted Door. It gets panned by some on this board for lack of Vietnamese authenticity and a slightly high price point, but it fits what you are looking for, and is very popular with out-of-towners. Good Cal-Viet food at the foot of the Bay Bridge. Creative wine list and cocktails a plus.

Second the triyaki sub rec at Viking on Mission. Good fries too.

My favorite falafel in the area is from Oasis Grill on Center. However, in the interest of full disclosure I have only had them there straight from the fryer.

Had the chance to try this place with the Mrs. last night. XLB was flavorful and juicy, although the wrappers seemed a little thick. Lion's Head meatballs with spinach and gravy were fine. Egg puffs were as good as always. The star however the honey glazed beef. Peppery and not too sweet as promised by the server, with wonderful wok char. I would go back just to order that dish again.

On a lighter note, there was a disproportional amount of attractive women dining that night. Even the Mrs. was looking especially lovely. Must have been the food!

Decent and quick with Yogurt Park located on the way to
Zellerbach:

Nann & Curry
Thai Noodle II
Smart Alec's for sanwich or salad (only okay)

All three are geared toward students, but the food is better than most in the immediate area.

Also in San Jose on the 21st:

2nd annual Masons for Smoke on the Mountain Fundraiser

http://www.cbbqa.org/wiki/index.php?t...

Teams will be selling samples on Sunday.

Can't say as the last time I was there was in August. Too bad about the reports if accurate.

Yes, brisket contains more connective tissue than the higher end cuts of beef, and therefore the effects of the aging process would be more needed of you were trying to cook your brisket to medium rare. That said, the same reactions are transpiring during the aging process in all cuts of beef.

As it relates to this thread, I think the important thing to note is that both wet aging and dry aging break down the enzymes in the meat and make it tenderer. The difference with dry aging is that it also concentrates the flavor.

Does that concentrated flavor justify the increase in price? You say always and I say on special occasions (although admittedly I only go to high end restaurants on special occasions). I am curious though if you only eat dry aged tri-tip, hangar, flat iron, and other cuts that are best served below medium?

He is correct that wet aging is done to tenderize the meat and not to change its flavor. Calling it a gimmick though is a matter of interpretation. It's a cheaper way to age meat, so is that a gimmick?

On the BBQ circuit wet aging is done instead of dry aging because a) most folks aren't set up for dry aging, and b) despite conventional wisdom, most folks (including judges) prefer the flavor of wet aged over dry-aged beef in blind studies.

A couple of years ago I took a class from the top brisket cook on the KCBS tour. His strategy was to purchase all his briskets for the year from the January slaughter, wet age them for 35 days beyond the packing date, flash freeze them, and then slowly thaw the ones he needed a week before the contest. I don't buy in bulk like that so I skip the freezing process, but I can state unequivocally that wet aging for 42 days on average has helped my scores tremendously. Does that make it a gimmick? Perhaps.

No, not as long it is maintained properly (32F-33F and checked for leaks).

thank you

Yes, steak that is dry-aged likely came from beef that was sealed in cryocac packaging to begin with. To wet-age the beef, you will want to keep it vacuum sealed for up to 6 weeks past the packing date (given on the box). To dry age, the total time in the cryovac plus the time dry-aging typically does not exceed the same six weeks past the packing date, with the dry-aging part (usually) not going more then four weeks.