mexican breakfasts might be a good option. Los Jarritos and El Delfin are two of my favorites.

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El Delfin
3066 24th St, San Francisco, CA 94110

SanJalisco
901 S Van Ness Ave, San Francisco, CA 94110

if the restaurant is busy. I don't mind waiting for the whole party. But if it is quiet, I get annoyed at not being able to sit down and order a drink or even an appetizer. Seems like this "rule" could be more situational then most restaurants allow for.

thanks to all for your suggestions. I made the lasagna with fresh pasta, ricotta mixed with a couple of eggs, fresh mozzarella, parmesan and layers of roasted delicata squash, braised chard and beet greens, and crimini mushrooms and leeks sauteed in butter and olive oil. I also added a small amount of leftover roasted tomato and pepper sauce, because it seemed a little dry when i was putting it all together.

It was a big hit, and even better the next day.

totally agree. I've only been there a couple of times, but have regretted it each time. One time I ordered the chinese chicken salad, which came covered with thick, sweet peanut dressing--seemed like peanut butter mixed with sugar and oil. inedible.

thanks!

so do you use bechamel in addition to the ricotta and mozz?

I'm planning on making a vegetarian lasagna for some vegetarian friends on Saturday evening. I was thinking of doing a combination of roasted delicata squash, sauted mushrooms (crimini, and anything else that looks good at the farmer's market), and braised greens. I'll buy some fresh pasta sheets too. (Do I need to cook the fresh pasta ahead?)

What I'm not sure about is whether to do a bechamel or stick with ricotta and mozzarella. And if I do a bechamel, then do I also add cheese (ricotta, mozzarella and/or parmesan)? And finally, will fresh mozzarella work, or do I have to use the drier shreddable stuff?

I've read a bunch of recipes on epicurious and done some searching here, but haven't found exactly what I'm looking for yet.

Also, if you have any suggestions for other fillings, or particular types of mushrooms to use, please let me know.

Thanks in advance for your help.

here are some of my favorites, in no particular order:

-dolsot kimchee bibimbap from wonmi bbq on fillmore
-morning bun or almond croissant from tartine
-salted caramel ice cream from bi rite creamery (honey lavendar is good too)
-prather ranch burger at slow club
-pizza from cheesboard
-fresh tofu from eiji
-corn vegetable ramen from sapporo ya
-cobb salad from chow
-pork sugo from la ciccia
-meatloaf at blue plate
-salted caramels from recchuiti
-sottocenere from cowgirl creamery
-bread from acme
-jager schnitzel at walzwerk
-meatball sandwich from pasta gina
-clam chowder from weird fish
-huevos rancheros at los jarritos
-roasted chicken at zuni
-french macarons and cauliflower tartlet at boulangerie
-cauliflower uttapam at udipi palace
-sweet potato gnocchi at da flora
-chicken mole at panchita's 3

I have served a salad like this with mole. Sorry I don't know quantities, I eyeball everything. I think it might have originally been from a rick bayless cookbook.

cumin lime cilantro vinagrette: about a half bunch of cilantro, olive oil, cumin, honey, lime, salt and pepper, whizzed in a food processor or blender.
butter lettuce
radishes
jicama
corn
green onions
pepitas (toasted pumpkin seeds)
cojita (mexican cheese) if you can find. it

there can be room to enjoy both. Yesterday i ate a grilled cheese with tomato and american cheese on white bread, with a side of cole slaw from a diner near my office for lunch. It was delicious.

Last week for dinner I made (homemade) cream of tomato soup and grilled cheese with fontina and basil on acme bread with truffle oil. It was also delicious.

I have never tried pete's, because I just can't get past the the smell emanating from it. I actually plan my walks to avoid it.

I know its too late for yesterday's lunch, but some decent, non carby options in the neighborhood:
Salad bar at Valencia Whole foods
Cha Ya
Webe Sushi

the halal butcher at 24th street and folsom has halloumi, as well as a good selection of middle eastern supplies.

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Alhambra Halal Meat Company
3111 24th St, San Francisco, CA

Parea is a wine bar with light food.

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Parea' Wine Bar and Cafe
795 Valencia St, San Francisco, CA

I second Lucca. You could also try Pasta Gina on Diamond at 24th in Noe Valley.

i usually make this one, from ruth reichl's comfort me with apples.

http://www.slashfood.com/2007/09/11/r...

you can download old american cookkbooks (19th and early 20th century) from this site:

http://digital.lib.msu.edu/projects/c...

i was thinking of frites--thin and crispy, usually served with aoli rather then ketchup (though i do love ketchup).

i usually do shallots, cream or half and half ans butter. salt and pepper of course.

maybe the consistency you are looking for had to do with how long they were cooked? i prefer soft scrambled eggs, they are a very different thing from most scrambled eggs you get in restaurants.

chowhound looks fine, but chow.com is messed up--lots of blank white space. i tried it in both ie and firefox (on a pc)--same in both.

also agree with all of the comments about the font size--too small to see.

Link:

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Universal Cafe
2814 19th St, San Francisco, CA 94110

universal cafe usually has steak frites on their menu, and it is delicious. not sure if they always do though, so you might want to check first.

pesto. I like the things in pesto separately, but generally dislike pesto. also not a huge fan of american style french fries, though good french or belgian ones are a different story.

mines kind of broad...red meat. I grew up veggie, added fish and chicken about 5 years ago, and then red meat about a year and a half ago. its pretty exciting to be able to eat (and cook!) so many more things.

lavendar salt. great with pretty much any meat, fish or veggie.

sounds good. I would maybe deglaze the pan with some of the broth, and then add lemon juice at the end--sometimes I have found that cooking lemon juice makes it bitter. Also, I would add the arugula at the end after you take it off the heat, so it just wilts in rather then cooking for a long time--will stay greener and add more flavor that way imo.

this looks good--thanks. have you made this before? just wondering if you could use a pork shoulder or butt instead, and maybe cook it a longer so the meat is shreddable....

please ignore/delete, duplicate post.

I'm looking for a recipe that for a pork shoulder and tomatillos; a friend mentioned a recipe with cilantro and potatoes, and a pork shoulder, but i can't seem to locate anything online. Andy suggestions?

roasted beets, segmented grapefruit and avocado, with or without arugula is one of my favorites.

Limon Rotisserie has a different kind of beet salad--beets, potatoes, green beans and corn in a mustard dressing. Very good.

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Limon Rotisserie
1001 S Van Ness Ave, San Francisco, CA 94110