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Dungeness Crab Prices 2014/2015 Season

$4.99 per lb today at sun fat in the mission. mine is about 2.5 lbs.

Udon Mugizo (Japantown, San Francisco)

had a karaoke night out and needed some starch to soak up some booze. i ordered the shrimp tempura udon, and my friend had the nabeyaki udon with kimchi, egg and chicken. there does seem to be some difference between the broths, but i wonder if was just added flavor from the extra ingredients cooked in the nabe. his arrived at a much hotter temperature than mine.

i'm beginning to think that udon just isn't my style. the noodles seemed to have a bit more texture than the other offerings in japantown. they weren't gummy, but they were still soft, fat noodles. the broth was decent, but as i said, my friend's was better. tempura was two shrimp, a kabocha slice, sweet potato, and broccoli with a slightly thick batter that was a tad greasy.

i liked it. but it made me want to go back to ippuku in berkeley for the only fresh soba i know of in the bay area (monday and tuesdays only) with excellent tempura. and yakitori, of course. if i'm in japantown i'll go back but i think i've realized that udon just isn't my favorite noodle.

What happened to spinach in recent years?

try korean markets. i believe atlanta has a few. months ago here in san francisco i searched in vain for spinach for a day. piles of it at a korean market the next day.

there were four kinds of kale and at least three colors of chard at a local whole foods, but only baby spinach, which i believe should be kept in a dark corridor out of sight.

Aug 28, 2014
augustiner in General Topics

Top pho in the Tenderloin (SF)?

i've enjoyed the southern styles at pho 2000, especially when ordered with the fresh, flat rice noodles, and they're open until 8:30 PM.

Ippuku Teuchi on Monday and Tuesday evenings with limited yakitori menu available - how limited? [Berkeley]

after reading that teuchi soba was back on the menu on monday and tuesday evenings, i headed there tonight with a few friends. i managed one soba lunch back when it was offered on friday and saturdays, and mourned its passing. i love soba noodles, and i don't think there is anywhere else locally that serves it handmade.

but there was more than soba. there is no online menu, at least not on their site, so i'm paraphrasing at best. we had

hiya yakko, cold tofu served in a soy-based sauce, maybe ponzu? showered with bonito. good, but i think i would have preferred a softer tofu.

nanban shishito, cold savory, sweet, and vinegary shishito peppers, with thin slices of onion and shiitake mushroom. i thought this had a nice balance between sweet, savory, tart, plus the mild bitterness of these chiles and the unpredictable hot one or two in the bunch.

yakitori:

deba/teba/wing, the partially deboned wings were fine. first bite was underseasoned but the rest was tasty and juicy.

"thigh oyster", was very straighforward, juicy, dark meat. the "oysters," i suppose being the gems usually plucked from a carcass by a deserving cook.

neck, i was expecting...well i wasn't sure. i was thinking of the spiny necks that come with whole chickens and turkeys, which i usually think of as a cook's treat. stringy, delicious meat stripped off the spine of the neck. but this wasn't like that. it was deboned, skewered, but seemed like whole small pieces of meat bathed in a delicious tare, and pressed around the skewer in an almost half moon shape. i'm not doing this piece justice, and i didn't take pictures out of respect of the restaurant's no smart phone request. but just go eat it.

breast rolled around shiso ume filling, was dry to me, and i don't see why the bright, tart saucing wouldn't pair better with dark meat.

kani korokke (dungeness crab croquettes), were delicious, if...small. two golf ball sized croquettes made of bechamel and dungeness crab meat rolled in panko and deep fried, served atop shredded cabbage in a tangy worcestershire like dressing, echoing the bulldog sauce that often accompanies tonkatsu and other breaded fried treats. this was really good. rich and subtle. but my friend's mom makes the best kani korokke ever and i'm biased. but order it.

shrimp and veggie tempura. they were separate orders. the shrimp came with two sizable fried shrimp and a shishito pepper. i think these were gulf shrimp judging from the richer flavor, slightly iodine. the veggie serving came with deftly fried fanned out eggplant, kabocha, a half moon slice of onion, shishito, a green bean, and a slice of japanese sweet potato. the batter was light and the frying was right on. no breaded, feathery wings coming off the food. this was fresh, tender ingredients (especially the eggplant) with a thin, greaseless, coat of batter.

one of my dining companions had zaru soba, but i opted for the kake soba, in hot broth. i kept changing my mind before ordering, because i didn't want the hot broth to detract from the texture of the house-made noodles. but the broth was delicious. savory, just sweet enough, and deeply rich. i don't remember the last time i picked up my bowl and drained the broth after finishing all of my noodles. i had a bite of the cold zaru soba, and i think the texture does shine better in a cold prep. but i like noodle soups.

the flavor of the noodles was comforting. light and of the earth.

the host came over to us at the end to explain why the soba is limited to monday and tuesday. apparently it has something to do with those being the nights off from doing the raw chicken preps, freeing up the kitchen. i guess the soba making was a bit a of a to do before, and interfered with dinner prep? that's what i understood, at least.

we had a delicious if unusual sake that was pink and just so, sweet wise, made from "ancient red rice" and described as not unlike rosé wine. not a bad description, this was quite nice. oh i made a note of the name: dewatsuru sakuraemaki.

i wish that there was any competitive game in the bay area for fresh soba noodles. i love ramen. but i love soba noodles, and i've only had a few experiences with the handmade thing.

and as far as yakitori, that neck meat and "thigh oyster" were MY favorites tonight. i'll be back.

Hakka Restaurant pre-ordered specialties [San Francisco]

thank you, both you and gordon wing for your helpful tips. the whole meal is a bit ambiguous still, so i didn't feel comfortable ordering any of the advance order specials. but i hope the meal still happens and if we are happy diners, a more planned out dinner with advance order specials will definitely be on the agenda for the near future.

my only experience with hakka cuisine was the pork belly with preserved mustard greens at ton kiang years ago. i hope this dinner happens and that i have praise to report back.

Hakka Restaurant pre-ordered specialties [San Francisco]

can anyone elaborate more on the stuffed duck? i'm trying to coerce some folks into coming here for my late birthday dinner saturday night, but so many of my friends can't guarantee yea or nay. if i reserve this afternoon, is that enough time in advance? their website is not...helpful. otherwise, i was thinking of the salt baked chicken, the pork belly over preserved mustard greens...anything i'm not remembering? i'm checking the threads but they're mostly 4 years old. thanks in advance!

yuyu za zang [Oakland]

last night four of us dined at chef yu or yuyu za zang in oakland. my friend and i are interested in sampling a variety of different versions of the noodle dish known variously as zha jiang mian, jja jang myon, za zang (which anglicized this way doesn't make sense to me because there is no Z sound in the korean language), and i think at san wang in japantown as noodles with plum sauce. which makes even less sense. in english, i think "noodles with black bean sauce" is more accurate when describing this chinese dish and it's much loved korean cousin.

so last night we tried this spot in oakland. we ordered the regular jja jang myon, the seafood gan jja jang ("dry" jja jang. i've never understood how it can be dry when it is still coated in sauce), fried mandu, cold jellyfish salad, and tang su yook, or sweet and sour beef.

the seafood gan jja jang myon came with a breathtaking amount of crudely chopped onion and a child's handful of overcooked squid. i thought the noodles were too soft, and the sauce tasted...limp. the regular jja jang myon was better, but still seemed to lack any of the fermented funkiness that jja jang or chun jang pack. it looked right, but it just tasted one dimensionally rich. again, overcooked noodles.

the jellyfish was tart and sweet, but i prefer this to come with some more mustardy heat. fried dumplings were satisfying in the way that freshly fried crispy food can be.

tang su yook was probably my favorite, but that may just be that i haven't had korean style sweet and sour in many years. chunks of beef that seemed lightly tossed in corn starch or rice flour came fresh from the fryer on a platter, with the sauce on the side with slices of napa cabbage, carrot, onion and pineapple. i wish i could find a place that served this with the combo of cucumber, onion, and wood ear mushrooms that i encountered years ago in korea. the sauce had a pleasant vingerar tang, and although it was sweet, it was nowhere near the sugary syrup that coats american chinese versions. plus...it wasn't orange.

so overall, a disappointing dinner, but maybe an inspiration to search for better versions of both chinese and korean noodles in _______ sauce.

oh. suggestions? thanks!

Kin Khao - Thai-style Thai in SF

i want to go back and try the veggie version for comparison. not for heat, just to see how the two stack up. i hope i didn't come across as smug, or judgemental about the spice level. i of course understand that everyone's palate is different.

Kin Khao - Thai-style Thai in SF

i was there today at about 12:30, and also ordered the khao soi. mine came out sooner than yours, fortunately, but i was prepared for service hiccups on the first day of lunch service.

i really enjoyed the khao soi, but for me the spice level before i doctored it up was fairly mild for my palate, but three little spoonfuls of chile oil did the trick. i ordered the chicken version and it was perfectly cooked. poached, i believe, with both white and dark meat if i recall correctly. the pickled mustard greens gave a nice sharp contrast to the heady, rich curry sauce, plus the fresh raw shallot slices. my lime wedge was less than juicy. the noodles were perfectly cooked for me, with just enough chew, and i love the textural contrast between the crunchy fried noodles garnishing the bowl.

pim was there checking on the tables and i was very pleased to tell her how much i enjoyed my meal. i look forward to going back with a group for dinner. or just again for lunch whenever i need a khao soi fix.

DO NOT DISCARD THE TURKEY CARCASS(ES)

i have a friend that used to pack up the carcass and force one of her friends to take it home because she didn't want to deal with it. yes she's weird, but when it was my turn, i was pleased! made delicious soup with it. i absolutely hate roasting turkeys but i'll gladly make stock.

Nov 27, 2013
augustiner in Home Cooking
1

Difference in Quality Between Different Branches of Turtle Tower? [San Francisco]

What do you appreciate when you come home from international trip?

i feel that my travels are too infrequent and too short. a couple years ago, a week in japan. this year, two weeks in germany and france. honestly, i didn't miss anything. if anything, i missed things from those countries when i came home, even though here in san francisco i think we have some pretty fantastic food. if i were gone for, say, months, i know there are things i would miss from home.

although, when i got back from scotland almost a decade ago, i bought a head of broccoli and ate it whole as i just needed something green to eat.

Sep 29, 2013
augustiner in General Topics

What's your favorite skin?

yuba. fresh, reconstituted, or fried.

and concord grape skins, or other similar varieties with more substantially flavorful skins.

Aug 31, 2013
augustiner in General Topics

First trip to SF, looking for the best chinese food

z&y can be iffy on reservations. went with a group in december with a reservation. went with the same group a couple months ago. my friend tried to make a reservation and was told they don't take them. i called the next day and had no trouble getting a reservation.

Foods You Like Primarily Because of the Texture

beef tendon

Rincon Peruano in San Francisco

i've been walking past this spot nearly every day for years and finally walked in a couple weeks ago, curious. i ordered an empanada and the pescado frito for take-out to split with a friend at a nearby bar. the fried fish came with four small breaded fillets of...white fresh-water fish, white rice, some iceberg salad, and some of that green hot sauce. the fish was perfectly fine, if not super flavorful. it was well fried, light and not greasy. the hot sauce perked everything up with a nice, bright heat.

empanada was meh. dry, almost sandy crust. filling of beef, onion, potato, boiled egg. not very interesting flavor, and a bit under seasoned. i gave most of my half to my friend. but i was still curious about this place and vowed to go back.

so today i grabbed a tamal, which came as you described yours back then, but mine had no salt pork and instead was studded with two or three peanuts, an interesting addition. it was smooth textured, and with the lightly pickled onions made a great snack. although i found the chicken to be a bit dry and stringy.

food seems good enough to warrant further exploration, especially as i do walk past it almost every single day.

teuchi soba lunch at ippuku [Berkeley]

i know the soba lunches are mentioned in the main ippuku thread, but since they have such limited availability, i thought i'd post about my lunch separately.

last saturday i joined two friends for lunch at ippuku to try the teuchi handmade soba, which is only available friday and saturday from 11AM until 2PM or until they run out (60 servings per day). i ordered the ten zaru soba, cold noodles on a bamboo tray with shrimp and vegetable tempura. one of my friends ordered the same and the other ordered the tororo soba, cold noodles with grated mountain yam and raw quail egg.

we also ordered a few appetizers: the hiya yakko soft cold tofu with minced pickled eggplant and bonito flakes, asparagus in a black sesame dressing, and a dashi maki, rolled omelet flavored with dashi.

this was only my third time trying freshly made soba. the first was in tokyo a few years ago, the second at NYC's soba koh a little more recently. i enjoyed both of those meals better than this one, but that is not to say that i didn't like these noodles. the noodles were toothsome and bouncy. the dipping sauce seemed nicely nuanced. the shrimp tempura had good flavor, unlike the anemic shrimp crusted in battle-armor fried batter common elsewhere. the veggie tempura consisted of kabocha squash, okra, a shishito pepper, eggplant, and a shiitake mushroom, accompanied by a light and fresh dipping sauce.

i tried a bite of my friend's tororo soba, and one bite is just enough for me. i could appreciate the contrast between the rather mucilaginous yam and raw egg with the firm bite of the noodles once, but i find that texture too challenging for a whole meal. just not my thing.

towards the end of the meal, they brought out a kettle of hot soba water, the water used to boil the noodles in. this starchy liquid is poured into the remainder of the dipping sauce and consumed like a soup or hot beverage. its very soothing.

the hiya yakko was a refreshing starter. good flavored tofu paired with the slight astringency of the minced eggplant and the smoky bonito flakes. very thin asparagus cut on the bias with black sesame sauce was nutty and tasty. the dashi maki was surprisingly pale in color, as if there was very little yolk. indeed it was less rich than other versions, and it was served hot with grated daikon. it was more savory than a lot of other versions, as well, much less sweet.

for various reasons unrelated to the quality of the food i ate, it's not likely that i'll make it back anytime soon for a repeat lunch, which is a shame because i thought it was a solid meal. i wish that the bay area shared the same passion for soba or even udon as it does for ramen. until then i look forward to the next time i can make it across the bay on a friday or saturday for more of ippuku's soba.

What TV/movie/book restaurant would you want to go to? What place would you avoid?

tampopo's

May 17, 2013
augustiner in Not About Food

Pho 2000 in San Francisco: Breakfast of Champions

i forgot about this post until a late morning search turned it up. after this past week's gorgeous weather was marred for me by my first ever real bout of seasonal allergies in my lifetime, which, being my first time around, turned me into a big cry baby from lack of experience, i decided that today's relatively cooler weather and my labored breathing called for a soothing bowl of pho.

i got the #1 dac biet as well, with the fresh noodles and remembered to order the rare meat on the side, which i always forget to do. won't forget to do so again, because there's such a difference in texture when you're in control! i found the noodles to be similar in texture to turtle tower's. i've read some people note that the broth is a bit sweet, but i didn't find that to be the case. i thought the spice was balanced, for southern-style pho. i've been avoiding this style for a long time because i don't like overly assertive star anise. i liked the textures of the cooked meats, and the sprouts were fresh and firm, unblemished and clean. basil sprigs were equally fresh and bright.

it just seemed like a quality bowl, and i'm glad i came across this post again so i remembered to ask for the fresh noodles, nice and silky compared to the stodgy clumped mess you often encounter elsewhere. i think i came here once before to try their bun bo hue, but it must not have registered as memorable. but when i want sprouts and herbs in my pho, it's good to know this is here, and i felt so much more like myself after eating this bowl.

On a related note, what is the drink Michael Caine is drinking at the cafe at the end of the dark knight rises ?

fernet branca

Feb 04, 2013
augustiner in Spirits

How to eat Yook Gae Jang?

i eat the beef, green onions and anything else long and un-spoonfriendly with chopsticks and then dunk spoonfuls of rice into the soup to absorb it.

Feb 02, 2013
augustiner in General Topics

Izakaya Roku in San Francisco

i came here tonight purposefully seeking out the ramen. except we didn't eat any. my buddy just had surgery on his sinuses and needs to keep his head elevated, and i decided that bending down over a bowl of noodles just wasn't the right medicine.

so instead we had: (off the specials menu) stuffed shiitake mushrooms. so two shrooms stuffed with a seasoned ground pork filling, coated in panko and fried. this was really good. almost like a tasty gyoza stuffed into a shiitake mushroom and fried, kushikatsu style.

karaage: to me it was sort of...eh. but i don't think i love karaage in general. i keep encountering weak crust. this was drizzled with the "spicy" sauce, which tasted like bbq. the meat was tender, and i think unlike yours, was juicy. it was yummy to me, if uninspired.

takoyaki: this is just such a weird dish to me. after gorging myself on kushi katsu-like dishes in osaka in 2011, i got up from the bar we went to afterwards and announced that i was going to eat takoyaki, since i was in osaka. i was looked upon with fear, but i went and did it. this was a bizarre revelation. gooey mouth burning balls of sticky batter stuffed with octopus, covered with powdered nori pickled red ginger, and drizzled with bulldog sauce and kewpie mayo.

so i wasn't in osaka and these won't take me back there, but i liked them and so did my recovering scottish buddy. the "wasabi cream" was drizzled instead of kewpie mayo, but didn't really have that sting.

seaweed salad? like anywhere else's.

tsukune skewer? i agree that maybe yakitori is not the way to go here. there was nothing wrong or memorable about the two preps of tsukune. shio vs. tare? doesn't matter, and if i didn't know they were grilled over charcoal before hand i would never have noticed.

nikujyaga: i love this dish. it's totally homestyle cooking and i can't think of another restaurant that has it on the menu. its almost a japanese answer to beef stew, but not....

"niku" means meat and "jaga" is short for jaga-imo, which, i believe, makes nikujaga translate directly into english as "meat and potato." it was stewed potato, onions, and carrot and a touch of green bean cooked with paper thin, sukiyaki or shabu shabu style sliced beef, rib-eye, i think. cooked in dashi, soy, and sake. it is a dish i've only eaten in my japanese friend's mom's kitchen, and i love it. i think if western palates were exposed to this home-cooked meal, they'd go wild for it. this version is pretty tasty, but not revelatory. i think that's the point, though. its good, hearty, delicious food, but really humble.

still want to go back to try the ramen. saw a few bowls going around, and they smelled good, but...

and dessert: green tea and red bean ice cream with small scoops of red bean paste and mochi-ish gummies. ok.

so i will go back, and hopefully experience more of that menu. after my tasty but pricey meal at izakaya yuzuki, which seems to be more of a refined dining setting rather than the spirit of a japanese izakaya, i have some hope for roku.

What's for Dinner, #184 - the BRRRRRR edition (for most of us) [old]

Phew! after that terrible fire on capp st. just recently, i've been so nervous about one in my building. just a year ago, my building benefited from my nocturnal hours when i heard a smoke alarm going off in the building that wouldn't stop beeping at 5 in the morning. i found the apartment and banged on the door until the tenant woke up. he had passed out drunk with a pot of instant ramen on the stove, which was shooting flames towards the ceiling. i put it out in time, but i think my lungs are still black from smoke inhalation. apartment fires are no joke.

anyways i'm glad no one got hurt. as for what i've been cooking in this chill: yukgaejang, korean spicy shredded beef soup loaded with chili powder, garlic, bean sprouts, fern shoots, green onions, and egg. with rice and kimchi, of course.

Jan 17, 2013
augustiner in Home Cooking

izakaya yuzuki report [San Francisco]

here's a copy-paste excerpt from an email to a friend tonight about my dinner at izakaya yuzuki. sorry if it reads a bit personal in spots, but i don't have the energy to re-write my review:

"after trying to decide between various nice italian places i've been wanting to try (barbacco, cotogna) or going back to l'ardoise, i decided instead to go to izakaya yuzuki after studying the menu. so i went and was seated by a very warm, friendly staff. i ended up ordering the following

obanzai: these change daily, and are three different servings of "kyoto style" vegetables in individual cups. tonight these were burdock, lotus root, mountain yam, carrot and konnyaku in a soy broth. the second was honey-glazed sweet potato with black sesame seeds, and the last a thin piece of fried tofu and two chunks of simmered daikon in dashi. my favorite was the root veggies in the first cup, especially as i really like burdock and lotus roots.

tsukemono: rice bran pickled veggies. these were thinly sliced pickled cucumber, baby eggplant, daikon, baby turnips, and carrot. the eggplant was my surprise favorite. i'm so used to eggplant being fried in some way that this clean textured pickle was a nice delight. the rest: nice palate cleansers, but the pickling is mild, and maybe i wanted them to have more character.

chicken skewers: one tsukune, or chicken meatball, and one of chicken wing. i guess the restaurant prides itself on culturing its own koji, the spores used in the fermentation of soy products and rice for sake. the chicken is marinated in that and salt. i don't know how much it affects the flavor, but that was one tasty chicken wing. just wish there were more of them and for much less money. the meatball was good too, but not as good as the wing.

kakiage: shredded carrot and burdock wrapped in nests around shrimp and shiitake and deep fried. these came with a green tea salt and a squeeze of a type of japanese citrus, but not yuzu, along with grated ginger and radish and a dashi dipping sauce. its better with the dipping sauce. the shrimp were delicious, but i feel like at a place with a kitchen gunning for a certain caliber of cooking, these could have been just a tad more carefully fried. it was a little greasy, which i don't associate with fried japanese food.

chawan-mushi with uni. savory hot custard garnished with uni, a strip of yuba, or soy-milk skin, and a touch of wasabi. i'm just not a fan of uni. i get the idea of the dish. the rich, briny sea urchin roe goes with the creamy custard, almost smoky from the dashi its made with. but i just don't get uni. in fact after trying to eat a little bit of it with the custard, i just decided to swallow the entire uni and get it out of the way of the custard, which had a piece of shiitake mushroom and a chunk of their house-made fish cake.

a soymilk "panna cotta" with okinawan black sugar syrup. i liked this. it had the clean flavor of really good soymilk, and wasn't sweet. the sweetness came from the syrup on top, which was quite sweet but had a depth to it. it is not going to outshine a real panna cotta, but for an asian soy dessert i thought it was really good.

i had a glass of shochu as well. the problem? including tax my bill came to $64. which would have been perfectly fine, and in fact, quite reasonable if i had been sastified. but as i walked home i realized that i was still hungry. but...really really hungry. i had to eat something else when i got home. i could have easily eaten three or four more plates before i was just satisfied, which would have pushed my bill way up. so yes, it ranged from very good to delicious, but if i come back here again with some other people, i think i'd have to know and be comfortable with the idea of spending a minimum of $100 minus tip. so...very special occasion indeed.

i'm glad i went and it definitely threw off my glum mood. maybe even BECAUSE i was still really, really hungry after spending chunk of change. its kind of funny. if i could change my order i think i would swap out my chawan-mushi for the "salt-koji" cured and grilled aji. i saw one of those fish come out butterflied and charred from the grill. it just looked really healthy and delicious. "

any other recent reports here? i want to love this place. i just don't think i want to pay the $11 for the special pot of koshihikari rice to feel well fed.

Tamales - SF Dish of the Month (Dec 2012)

thanks, good to know she's still out there.

Tamales - SF Dish of the Month (Dec 2012)

did this come from a woman on the western side of the BART station, with a greased wrapping of parchment paper encasing the banana leaf? and was the texture which you described as "great" pretty soft, not grainy, and maybe a little difficult to eat by hand without it collapsing a little? if so, this came from a tamale vendor i haven't seen in a very long time (maybe my timing is off), but i love her tamales.

Revisiting Garçon [San Francisco]

i had a nice dinner here the other night with a couple friends. one had the duck confit leg with seared breast and dirty rice. had a bite of the duck, thought it was nice. i had the streak frites, and agree the truffle butter was a lighter touch than i expected, nice frites. french friend picked a nice wine, couldn't tell you what it was.

then dessert. my friend remembered a pot de creme that was very tasty last time we were here. but there was none on the dessert menu, which was just weird. we asked if it were possible to still get the pot de creme off menu, but out very french waiter said no. he also said, with visible impatience (not towards us) that they have a new pastry chef and all the old desserts are gone. he also said that in spite of that, that particular pot de creme is the single most requested dessert by people who have dined there before. we were among the many who asked the same question. so we had a back up dessert: profiterloes with dark rum anglaise, fleur de sel, and chocolate sauce. the one catch though was that it also came with passion fruit gelato. not one of us though that sounded like a good match. but we also did not want anything else on that menu. my friend pointed at the description under the creme brulee and asked me, "what does that MEAN?" the creme brulee comes with strawberry soup and salad. just seemed like a lot of pointless gilding the lily.

so THEN my friend asks if we can substitute the passion fruit gelato for.... "vanilla?" the waiter interuppted. "no. the new pastry chef will not allow vanilla ice cream in the kitchen." we were apparently among the many who had previously posed the exact same question. he went to the kitchen and said they could sub a honey gelato, which we agreed to. the other flavor on the menu was green apple, and we didn't want that, either.

so the dessert was good, if the honey gelato was a bit too sweet, but the fleur de sel countered that.

so, LONG story short, we had a lovely dinner and for the duration of the current pastry chef's tenure, i think i will just skip dessert.

NEW: Pig & Pie, SF Mission - sausages, banh mi, spiced pecan pie, shaker lemon pie, local beer on tap

i ate the lardo burger a few weeks ago. you said you hope it isn't "inedible/undercooked." its definitely edible, as i enjoyed it quite a bit, but depending on your preference, it might be undercooked. it was quite rare. a little bit more than i would usually like, but i thought it was delicious. the lardo was not incorporated into the patty, but was thinly sliced on top of it, where it melted, adding an elusive richness.

i'm not a burger fiend but i would easily go for this one again. nicely toasted bun, thick patty...and yes, rather unmemorable fries.

Cooking from Fuchsia Dunlop's new book, "Every Grain of Rice"

recently acquired the book, and decided to try this one first. i think it would have been more successful if i used a different tofu. i used an unfamiliar brand and it was too firm for my taste. i think a lot of the supermarket tofu in the US really firm and dense, while i'm used to and prefer softer tofu. I was expecting the interior of the fried tofu to be supple, to contrast with the crisp (or chewy after braising in the sauce for a few minutes) skin.

that said, the sauce was delicious and i wouldn't hesitate to make this again with a softer tofu, and maybe a little bit of pork.

Jul 29, 2012
augustiner in Home Cooking