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San Francisco Bay Area

FREE ISSUE OF TODAY'S SF CHOWNEWS! ENJOY!!

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Restaurants & Bars

FREE ISSUE OF TODAY'S SF CHOWNEWS! ENJOY!!

The Chowhound Team | Mar 25, 2005 12:47 PM

ChowNews is a sleek encapsulation of the previous week's action, organized by smart editors who read everything, weigh consensus, spot trends, look up all addresses, phones, and map links, and woosh it to your emailbox. ChowNews tames the chaos and ensures you can miss a day (or a week) of surfing and NOT MISS A SINGLE TIP.

ChowNews is the tip sheet you'd create for yourself if you read every posting every day while taking copious notes. Let our smart editors do it for you for a mere $15(!) for six months of weekly issues. Also included: the best of the General Topics and Home Cooking message boards.

There are ChowNews editions for Los Angeles and NY Tristate, too. At this low price, many subscribe to all three (if you travel even occasionally to either place, the collected back issues of ChowNews will provide a useful chowcyclopedia).

Subscribe at http://chowhound.safeshopper.com/23/c... It's a killer value, and your payment helps support the Chowhound web site.

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ChowNews San Francisco Bay Area #168
March 25, 2005

IN THIS ISSUE:

*SF's Best Beef Seven Ways?
*Ozone at Risk
*Checking Up on Jeanty at Jack's
*Bix Best Bets
*More on Sushi Tomi
*Portuguese Grub at Grubstake
*Huevos Rancheros
*Chinese Bites
*Filipino Bites
*Craving Thin-Crust Pizza
*Craving Pesto Pizza
*At The Mearket: Super-Fresh Local Eggs
*At The Market Market: Local Artisanal Butter
*At The Market: Local Grass-Fed Meat

And, in General Topics ChowNews...

*How Sweet Is It!
*Online Exotics
*Smart Milk
*Tamales, Tamales
*Prosciutto's Not Just Ham
*Risotto-Style
*Shortening
*Raclette
*Yorkshire Pudding
*Just for Fun

Comments/corrections to sfeditor@chowhound.com

GET CHOWNEWS EVERY FRIDAY FOR JUST $15! Subscribe at:
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TOP TIP: All seven of Pagolac's beef seven ways feature tender, delicious meat and bright Vietnamese flavors. See SF'S BEST BEEF SEVEN WAYS?, below.

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SF'S BEST BEEF SEVEN WAYS?

Pagolac [Tenderloin]
655 Larkin St
San Francisco
415-776-3234
Locater:
http://yp.yahoo.com/py/ypMap.py?&...

Anh Hong Restaurant [Tenderloin]
808 Geary St
San Francisco
415-885-5180
http://www.anhhong.com/aboutus
Locater:
http://yp.yahoo.com/py/ypMap.py?&...

Little Pagolac in the Tenderloin is tops for Vietnamese beef seven ways (a.k.a. seven courses of beef), according to *JS*. The first course of rare beef salad is melt-in-your-mouth tender and ungamey. Second and third courses are cooked yourself (in a vinegary fondue pot and then a barbecue set-up coated with oil and butter). Four through six come together: piping hot, juicy skewers of beef and sausages. Finally, a creamy porridge with beef. It's $13.95 per dinner, and portions are generous (*nooodles* suggests two orders for a party of three, or one plus a side dish for a hungry twosome).

Anh Hong (see also ChowNews #158) has been praised for its beef seven ways in the past, but *JS*, who tried theirs and Pagolac's on consecutive nights, says Pagolac's blows them away in every respect, including price.

Read the thread at: [BROKEN LINK REMOVED]


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OZONE AT RISK

Ozone [Van Ness Corridor]
formerly Vertigo
1160 Polk St, above Subway
San Francisco 94109
415-440-9663
http://www.theozonethai.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Ozone (see also ChowNews #138, #153, #159) offers what might be the Bay Area's most interesting Thai menu, and turns out excellent food at very reasonable prices. Thai sausage sparkles with herb and chile flavors; tom yung goong has great shrimp and terrific broth; beef salad is redolent of heat and acidity. Also recommended: spicy eggplant with chicken, crab meat noodles, Chinese broccoli. Their web site's got a coupon good for a 15% discount between 5:30 and 10 p.m., and hounds worry about their lack of business, so use it or lose it!

Read the thread at: [BROKEN LINK REMOVED]


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CHECKING UP ON JEANTY AT JACK'S

Jeanty at Jack's [Financial District]
615 Sacramento Street
San Francisco 94111
415-693-0941
http://www.jeantyatjacks.com/index.html
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Jeanty at Jack's (see also ChowNews #100, #106, #128) continues to serve excellent classic French bistro fare, says *Rod Williams*. Petit sale - smoked pork belly with a complex ragout of lentils and foie gras - has an incredibly long flavor finish. Shreds of pied de cochon (pork trotters) come on a salad with wonderfully rich vinaigrette. Steak frites, a thin rib eye, comes a perfect medium rare, with delicious bearnaise and a paper cone of fries; smoky coq au vin with noodles and sole meuniere are also great. Cocktails are expertly made, and service is very good.

Read the thread at: [BROKEN LINK REMOVED]


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BIX BEST BETS

Bix [Jackson Square]
56 Gold St
San Francisco 94133
415-433-6300
http://www.bixrestaurant.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Bix is known for terrific cocktails and atmosphere (feels as if you've stepped into another world, says *vespaloon*), but their food's remarkably good, too, report several hounds. Favorites include potato puffs with caviar ("the best little tater tots in the universe," exults *Mr Lunchbox*); truffled cheese croquettes; marrow bones; steak tartare; Moroccan kebabs; lobster spaghetti, grilled quail; and intensely rich truffled hamburger. Steaks and chops are excellent, and fish can be extraordinary.

Read the thread at: [BROKEN LINK REMOVED]


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MORE ON SUSHI TOMI

Sushitomi Restaurant [Peninsula]
635 W Dana St
Mountain View 94040
650-968-3227
http://www.sushitomi.com/sushitomi.html
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...
Amazon Locater:
http://www.amazon.com/gp/yp/B0004RK6A...

Sushi Tomi (see also ChowNews #167) has really good, really affordable sushi, says *thejulia*. She was thrilled with her chef's sushi combo, which included uni, amaebi, salmon skin, hamachi, unagi, bluefin, ika, and more, all very fresh. Salmon ochazuke (green tea rice) has a great tea-spiked broth that's subtly meaty; ankimo is good and understated. *KK* likes omakase at the bar here, which brings a succession of single nigiri pieces.

Read the thread at: [BROKEN LINK REMOVED]


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PORTUGUESE GRUB AT GRUBSTAKE

Grubstake [Polk Gulch] 112, 161
1525 Pine St, between Polk and Van Ness
San Francisco
415-673-8268
http://www.sfgrubstake.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Grubstake (see also ChowNews #112, #161) may be most renowned as a late-night pitstop - a funky diner in an old railroad car - but they make a delicious short roster of Portuguese dishes. Bacalhau a gomes de sau (with inions, olives, and eggs) is a highlight, eliciting raves even from salt cod haters - and it's the perfect post-drinking dish, reports *Windy*. Caldo verde has a clear, light broth and sweet kale; it's properly bland, but comes to life with a dash of piri piri, Portugal's answer to Tabasco. Heavily seasoned pork chops a Alentejana come with incredible roasted potatoes. A salty special of pork chops and clams - a typical Portuguese dish - was cooked just right and included tons of delicious sauce to mop up with bread. This is hearty peasant food, served in a friendly diner atmosphere til 4 a.m.

Read the thread at: [BROKEN LINK REMOVED]


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HUEVOS RANCHEROS

El Norteno [Bayview]
3906 3rd St
San Francisco 94124
415-401-9420
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

San Francisco Ferry Plaza Farmers' Market [Embarcadero]
The Ferry Building
Foot of Market Street on the Embarcadero
San Francisco
415-353-5650
http://www.ferryplazafarmersmarket.com
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Authentic - or even really good - huevos rancheros are surprisingly hard to come by in San Francisco. El Norteno makes an excellent traditional version, says *patrick* - with house-made tomato sauce, refried beans, and sunny-side-up eggs. (they do great posole, too). Zero atmosphere, nice folks behind the counter.

The rotating menu at Cocina Primavera's stand at the Ferry Plaza Farmers' Market sometimes includes a delicious huevos rancheros plate, which can be eaten al fresco. It's made with poached eggs, spicy sauce, pumpkin seeds and avocado.

Read the threads at: [BROKEN LINK REMOVED]

.and at: [BROKEN LINK REMOVED]


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CHINESE BITES

Parc Hong Kong Restaurant [Richmond]
5322 Geary Blvd
San Francisco 94121
415-668-8998
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Tea Garden [SOMA]
515 Mission St
San Francisco 94105
415-882-4388
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Kam Po Kitchen [Chinatown]
801 Broadway,
San Francisco 94133
415-982-3516
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Chi Li Palace {East Bay]
699 Lewelling Blvd # 270
San Leandro 94579
510-895-1818
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Parc Hong Kong in San Francisco serves some of the city's best dim sum, says *heidipie*, who reports especially great fried spareribs with a crunchy, garlicky crust; beef shank with scallion sauce; pork shank with jellyfish; beef rice noodle roll; and har gau. Tea carries a $1 surcharge, but is awful.

Tea Garden (see also ChowNews #156/157, #160) seems to be heeding customers'concerns: the beef noodle soup is now piping hot, the noodles nicely al dente (they used to be too soft), better rice is used for the rice plates, and they've replaces styrofoam bowls with ceramic for eating in. But the good things remain the same: beef noodle soup is still excellent, with tender beef, and fried pork chop plate with meat sauce is authentic and very good, plus the owners are unfailingly accommodating. Avoid the fan twan (savory sticky rice).

Kam Po is a Chinatown hole-in-the-wall frequented by locals who appreciate its value. A beef stew rice plate is $3.50, and it's long simmered and tender, says *gordon wing*; a plate of sauteed tender tips of gai lan is around $3, and together, they make a nice lunch for two.

At Chili Palace, you'll find the double-menu phenomenon: an English menu full of chow mein and fried rice, and a treasure-laden Chinese menu (ask for translation help) of delicious, sometimes quite spicy fare. Good choices: braised whole fish in chili-bean sauce; preserved Chinese cabbage with pork belly; spicy thin-sliced beef and tripe; complimentary Sichuan pickled veggies.

Read the Parc Hong Kong thread at: [BROKEN LINK REMOVED]

Read the Tea Garden thread at: [BROKEN LINK REMOVED]

Read the Kam Po thread at: [BROKEN LINK REMOVED]

Read the Chili thread at: [BROKEN LINK REMOVED]


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FILIPINO BITES

Fil-AM Cuisine [Peninsula]
66 School St
Daly City 94014
650-992-6191
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Kababayan Fast Food [Missiom]
2706 Mission St
San Francisco 94110
415-920-9635
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Max's Restaurant-Philippines [Peninsula] 161
1155 El Camino Real
South San Francisco 94080
650-872-6748
http://www.maxsofmanila.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

"The wall of smoke lured me in," says *Susan* of Fil-Am Cuisine; "Any place that smells that good two blocks away is on my to-do list." The brief menu at this inexpensive little place includes a few grilled meats and rice plates, soda, and tropiocal juices. Barbecued pork skewers have good depth of flavor, and spicy beef stew is a good rice plate pick. Two can eat, with beverages, for under $12. They do lots of takeout business.

Crispy pata is cooked to order at Kababayan, reports *Cynthia*. It takes around 20 minutes, and comes out with tender meat and crisp fried skin, for $5. There's a very good selection of steam-table items for take-out.

Crispy pata is still the thing to order at Max's in South Sanfrancisco (see also ChowNews #161). *Pia* found the skin uniformly brown and crunchy, and the meat at the perfect stage of pull-apart tenderness (good dipping sauce, too). Halo halo (shaved ice dessert) comes with all the authentic syrup-packed goodies: red beans, jackfruit, macapuno, and more. Lumpia (egg rolls) are also well made. Beware: not all dishes are of the same quality.

Read the Fil-Am thread at: [BROKEN LINK REMOVED]

Read the Kababayan thread at: [BROKEN LINK REMOVED]

Read the Max's thread at [BROKEN LINK REMOVED]


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CRAVING THIN-CRUST PIZZA

Gioia's Pizzeria [East Bay]
1586 Hopkins St, near Monterey
Berkeley 94707
510-528-4692
Locater:
http://sanfrancisco.citysearch.com/pr...

Gaspare Pizza House & Restaurant [Richmond]
5546 Geary Blvd
San Francisco 94121
415-387-5025
http://www.gasparespizza.com/index.html
Locater:
http://yp.yahoo.com/py/ypMap.py?&...

Bambino's Pizza Restaurant [Cole Valley]
945 Cole St
San Francisco 94117
415-731-1343
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Little Star Pizza [Alamo Square]
846 Divisadero St, between Fulton and McAlister Sts
San Francisco 94117
415-441-1118
http://littlestarpizza.com
Locater:
http://sanfrancisco.citysearch.com/pr...

Pizzetta 211 [Richmond]
211 23rd Ave
San Francisco 94121
415-379-9880
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Pizza Antica [South Bay]
334 Santana Row #1065
San Jose 95128
408-557-8373
http://www.santanarow.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Pizza Antica [East bay]
3600 Mt Diablo Blvd, at Dewing Ave
Lafayette 94549
925-299-0500
Locater:
http://sanfrancisco.citysearch.com/pr...

Arinell Pizza [Mission]
509 Valencia St
San Francisco
415-255-1303
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Arinell Pizza [East Bay]
2109 Shattuck Ave # 1
Berkeley
510-841-4035
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

A16 [Marina]
2355 Chestnut St
San Francisco 94123
415-771-2216
http://www.a16sf.com
Locater:
http://sanfrancisco.citysearch.com/pr...

Pizza Pino [Marina]
2139 Lombard St
San Francisco 94123
415-931-3333
http://sfpizzapino.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Marina]
2033 Union St
San Francisco 94123
415-885-4500
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [SOMA]
216 King St
San Francisco 94107
415-546-6666
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Marin County]
1242 Fourth St
San Rafael 94901
415-455-9777
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
790 Castro St
Mountain View 94041
650-961-6666
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
226 Redwood Shores Parkway
Redwood City 94065
650-654-3333
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
69 Third Ave
San Mateo 94401
650-342-9392
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
4640 Tassajara Road
Dublin 94568
925-875-1600
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Nothing gets local hounds going like pizza - especially thin crust, New York-style pizza. Here they weigh in on the best.

Gioia's (see also ChowNews #127) is the favorite of many, earning high marks for excellent ingredients. Their stuff is best fresh from the oven, so try to get slices that have just come out, and avoid reheated ones. A few dissenters find Gioia's crust undersalted and flavorless, and complain of gloppiness.

Several recommend Gaspare's (see also ChowNews #129); ask for it well done to ensure a really crisp crust.

*waiter x* loves Bambino's thin-crust pies, which come with nontraditional topping combos (e.g., pesto, roasted chicken, raw garlic, red onions, and pineapple - on one pie!), plus they've got a thin-crust special every day.

Pizza Antica (see also ChowNews #153, #160) draws raves for its authentic Italian-style pizza with thin, crisp crust.

Newcomer Little Star (see also ChowNews #154) is a hit. Many seem to opt for the deep-dish version, but *kimchee* raves about their (very) thin-crust pie, praising its flavorful sauce and crust that's crisp around the edges but soft in the middle.

Pizzetta 211 (see also ChownNews #107, #129, #154) turns out pies with thin crusts and a variety of toppings using local fresh produce, but the simple tomato, mozzarella, and basil pie is the real winner.

Arinell (See also ChowNews #111, 127) and Amici's (See also ChowNews #129) both do excellent New York-style pies; A16 (see also ChowNews #112, #114/115, #123, #140, #158, #160, #164) and Pino Pizza are also recommended.

Read the thread at: [BROKEN LINK REMOVED]

Read the Gioia's thread at: [BROKEN LINK REMOVED]

Read the Little Star thread at: [BROKEN LINK REMOVED]

Read the Pizzetta 211 thread at: [BROKEN LINK REMOVED]


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CRAVING PESTO PIZZA

Pizzetta 211 [Richmond]
211 23rd Ave
San Francisco 94121
415-379-9880
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Pauline's Pizza Pie [Duboce Triangle]
260 Valencia St
San Francisco
415-552-2050
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Golden Boy Pizza-Sodini's [North Beach]
542 Green St
San Francisco 94133
415-982-9738
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Gumba's Cafe Italian Rstrnt [Peninsula]
176 S Murphy Ave
Sunnyvale 94086
408-737-8384
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Escape From New York Pizza [Financial District]
333 Bush St
San Francisco 94104
415-421-0700
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Escape From New York Pizza [Castro]
508 Castro St
San Francisco 94114
415-252-1515
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Escape From New York Pizza [Haight]
1737 Haight St
San Francisco 94117
415-668-5577
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza {SOMA]
1052 Folsom St
415-701-9000
San Francisco
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [Fillmore]
1730 Fillmore St
San Francisco
415-929-9900
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [Oceanview]
3911 Alemany Blvd
San Francisco
650-992-9800
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [Marina]
1980 Union St
San Francisco
415-929-8234
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [Marin County]
703 4th St
San Rafael 94901
415-454-6111
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [East Bay]
2352 Shattuck
Berkeley
510-486-0770
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [East Bay]
3700 San Pablo Ave, Ste B6
Hercules
510-964-9990
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [East Bay]
151 Park Place
Richmond 94801
510-620-1800
http://www.extremepizza.com/home-flas...
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Extreme Pizza [East Bay]
1630 Cypress Street
Walnut Creek 94596
925-930-6100
http://www.extremepizza.com/home-flas...
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Amici's East Coast Pizzeria [Marina]
2033 Union St
San Francisco 94123
415-885-4500
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [SOMA]
216 King St
San Francisco 94107
415-546-6666
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Marin County]
1242 Fourth St
San Rafael 94901
415-455-9777
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
790 Castro St
Mountain View 94041
650-961-6666
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
226 Redwood Shores Parkway
Redwood City 94065
650-654-3333
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
69 Third Ave
San Mateo 94401
650-342-9392
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Amici's East Coast Pizzeria [Peninsula]
4640 Tassajara Road
Dublin 94568
925-875-1600
http://www.amicis.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

At Pizzetta 211 (see also ChowNews #107, #129, #154) they dribble dollops of pesto over the pizza's surface to make the entire pie burst with flavor, raves *Sixy Beast*.

Not everyone likes the pesto pie at Pauline's (see also ChowNews #154), but those who do fervently adore it.

Golden Boy's pesto slice should definitely be tried; it may not ring your bells, but it's undeniably unique, says *Robert Lauriston*, cryptically and without further detail.

*Larry Wayne* loves the chicken pesto pizza at Gumba's, and finds the crust alone worth the trip.

Escape from New York makes garlic-pesto-potato pies, and Extreme Pizza makes a "Mr. Potato Head" with pesto, feta, potato, and sundried tomato. Both are recommended by *Katya*, while *molly* extols the version at Amici's (see also ChowNews #129)

Read the thread at: [BROKEN LINK REMOVED]


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AT THE MEARKET: SUPER-FRESH LOCAL EGGS

San Francisco Ferry Plaza Farmers' Market [Embarcadero]
The Ferry Building
Foot of Market Street on the Embarcadero
San Francisco
415-353-5650
http://www.ferryplazafarmersmarket.com
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Berkeley Farmers' Market [East Bay]
Center St and Martin Luther King
Berkeley
510-548-3333
http://www.localharvest.org/farmers-m...
Map:
http://maps.yahoo.com/py/maps.py?Pyt=...

Jack London Square Farmers' Market [Jack London Square]
Broadway and Embarcadero
Oakland
800-949-FARM
http://www.cafarmersmarkets.com/showM...
http://www.pcfma.com/jack-london-squa...
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Just-laid eggs from free-range chickens have the most flavor, and the place to score them is direct from the source at farmers' markets.

Marin Sun Farm's organic eggs (very pricey at $6 a dozen) are raved over for their gorgeous dark yolks and wonderful flavor. Sometimes they sell beautiful blue-shelled Aracauna eggs. You'll find this vendor at the Saturday Ferry Plaza farmers' market.

Several vendors at the Berkeley farmers market sell good eggs; Solano Mushrooms' are certified organic.

There's an egg vendor at the Sunday Jack London Square market who sells amazing eggs for $3/dozen, reports *Fatemah*

Read the threads at: [BROKEN LINK REMOVED]

.and at: [BROKEN LINK REMOVED]


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AT THE MARKET MARKET: LOCAL ARTISANAL BUTTER

Vella Cheese Co. [Sonoma County]
315 2nd St E
Sonoma
707-938-3232
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Spring Hill Cheese [Sonoma County]
4235 Spring Hill Rd
Petaluma 94952
707-762-3446
http://www.springhillcheese.com
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Straus Family Creamery [Marin County]
5600 Petaluma Marshall Rd
Petaluma
415-663-5464
http://www.strausmilk.com/index.html
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

San Francisco Ferry Plaza Farmers' Market [Embarcadero]
The Ferry Building
Foot of Market Street on the Embarcadero
San Francisco
415-353-5650
http://www.ferryplazafarmersmarket.com
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Bear Flag brand butter, available at Vella Cheese Co.'s store, is cut in irregularly sized sticks. It's labeled "lightly salted," but is actually fairly salty and has a fresh creaminess, reports *Krys*.

Spring Hill Cheese's tasty cultured butter is available via mail order and at local farmers' markets.

Straus organic butter, a local favorite, is available at the dairy's stand at the Ferry Plaza farmers' market and at many local markets.

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AT THE MARKET: LOCAL GRASS-FED MEAT

San Francisco Ferry Plaza Farmers' Market [Embarcadero]
The Ferry Building
Foot of Market Street on the Embarcadero
San Francisco
415-353-5650
http://www.ferryplazafarmersmarket.com
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Prather Ranch Meat Co [Embarcadero]
One Ferry Bldg, Shop #32
San Francisco
415-378-2917
http://www.pratherranch.com
Map:
http://maps.yahoo.com/py/maps.py?&amp...

Marin Farmers' Market [Marin County]
Civic Center parking lot
3501 Civic Center Drive
San Rafael 94903
http://www.bayareafarmersmarkets.com/...
Map:
http://maps.yahoo.com/py/maps.py?Pyt=...

Paradise Foods [Marin County]
5627 Paradise Dr
Corte Madera 94925
415-945-8855
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Healthy Lifestyles [East Bay]
3598 Mount Diablo Blvd
Lafayette 94549
925-962-7700
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Nugget Markets [Solano County]
130 Browns Valley Parkway
Vacaville 95688
707-469-6900
Locater:
http://yp.yahoo.com/py/ypMap.py?Pyt=T...

Spring Hill Farm's grass-fed, grass-finished beef is worth its high price, raves *Mrs. Smith*, who says their ground beef makes the best hamburgers ever; a sprinkle of salt is the only condiment you'll need. Beef knucklebones give stock a fine beefy flavor and rich color. Get Spring Hill beef at the Ferry Plaza Farmers' Market, but arrive early, as it sells out fast.

Prather Ranch sells grass-fed beef and lamb, and pork from pigs fed organic hops(!). Their lamb's fantastic, and *Joe Benomi* describes their beef as super-tasty and the Berkshire pork as "out-of-control good." They have a shop in the Ferry Building, and also sell at the Marin farmers' market. Their meat is also available at Paradise Foods in Corte Madera, Healthy Lifestyles in Lafayette, and Nugget Market in Vacaville.

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*c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w*

GENERAL TOPICS CHOWNEWS!

(comments/corrections to generaleditor@chowhound.com)


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HOW SWEET IS IT!

The following article says that reduced-sugar cereal has no nutritional advantage over full-sugar cereals. It's just another gimmick, apparently. Interesting!

http://www.cnn.com/2005/HEALTH/diet.f...

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ONLINE EXOTICS

If you have trouble tracking down unusual ingredients, try ordering online.

Kalustyans has an excellent reputation, great selection, and they're pleasant to deal with. Surf them at http://www.kalustyans.com

*Carb Lover* like the products at Sadaf. Search for whatever you need at: http://www.sadaf.com

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SMART MILK

One trick for giving skim milk a thicker, more naturally milky texture is by adding extra milk solids (powdered milk). This also adds more calcium. Two brands to look for: Simply Smart (which claims their nonfat milk tastes like 2%) and Skim Plus.

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TAMALES, TAMALES

Tamales enclose various fillings in masa (a corn flour dough) which is wrapped in corn husks or banana leaves and then steamed. Each country has its own inflection, and there are practically endless local variations.

*Dommy* says the tamales from the Yucatan state of Mexico, steamed in banana leaves, are in a class all their own. The standard version, vaporcitos, are stuffed with chicken and chaya (a leafy green) in a masa mixture spiced with recada, a citrusy paste.

Another Yucatecan tamal, the colado, is delicate and should be eaten right away. The masa is strained, which makes it light and fluffy when steamed.

The tamale roll known as brazo de reina ("arm of the queen"), is stuffed with hard boiled eggs and pumpkin seed and served sliced with salsa on top. The huge moc bil pollo, a tamale usually reserved for the Day of the Dead, is "steamed" in the earth.

In Sinaloa, Mexico, tamales are filled with sweet beans and pineapple, says *Ciaogina*.

Monterrey favors shredded meat and red chili.

A favorite tamal is from Oaxaca, filled with chicken and black mole.

Wrappings differ nearly as much as fillings. Banana leaves are used in coastal and tropical Mexico, and corn husks dominate in the north and central parts of the country.

*JeffB* says the difference in tamales from country to country can be subtle. Guatemalan tamales include rice flour, making them fluffy rather than dense. Dominican and Puerto Rican versions add plantains to the masa. Peruvian and Ecuadoran "tamales" are called humitas, and in Venezuela, hallacas. The fillings, from Guatemala and points south, have a Spanish or creole influence, including raisins, capers, and green olives.

You'll find no lard used in the masa of Salvadoran tamales. *KS* says vegetable oil results in a lighter, softer tamale. An herb called chipilin is used in the masa to lend a subtle, distinctive flavor.

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PROSCIUTTO'S NOT JUST HAM

The air-dried ham of Parma, Italy is considered the true prosciutto, but the technique is used in the US with a variety of other meats, too. Since the term prosciutto is associated here with air-drying, you're likely to encounter goose, duck, and lamb "prosciutto," as well.

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RISOTTO-STYLE

The technique used to make risotto can be used with grains other than rice, and served as a side dish or main course.

*A Fish Called Wanda* uses steel cut oatmeal for an oatmeal "risotto," with great results; just don't use the pre-cooked ("quick cooking") stuff. Here's how: toast a cup of oats over medium heat using a little olive oil. When golden brown and aromatic, add 4 cups of water and a teaspoon of kosher salt, bring to a boil, then reduce to simmer and cook uncovered 20-30 minutes.

When oats are done (but not mushy) stir in 1/3 cup milk, 1 tablespoon of butter, about 1/4 cup grated parmesan, and thinly sliced asparagus and mushrooms which have been sauteed in oil and butter. (Note on cheese quantity: If you use a microplane to grate, results will be light and fluffy. With a different grater, you may need less than 1/4 cup.)

Whole buckwheat kernels (toasted first to impart a nutty flavor) can be prepared similarly. Add some sauteed mushrooms and caramelized onions at the end. A little butter, or, better, duck fat, is a nice addition.

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SHORTENING

Butter can be used interchangeably with shortening or in combination in baking. Note that butter, used alone, may change the flavor and texture, unless the recipe specifically calls for it. Shortening makes for light results, and you can find shortenings without hydrogenation/trans fats. Crisco makes one, and Spectrum has an organic shortening that works well. Of course, don't forget lard! Good lard, that is, not the supermarket stuff. Ask your butcher.

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RACLETTE

Raclette is made with the special Swiss or French cheese of the same name. The cheese is heated, often by the fireside, until warm and runny, and served with boiled small potatoes, a good dark bread, and cornichons. Raclette machines (racletter) can be used in place of an open fire.

*Jess* says the beauty of a raclette dinner is that your guests can design their own. Put out dishes of ham, onion. tomato, mushrooms, zuchinni, anything that'll go with the melty cheese. Serve a good bread with it.

For more ideas, read "Raclette," by Claudia Schmidt. Order at: http://www.amazon.com/exec/obidos/ASI...

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YORKSHIRE PUDDING

Yorkshire pudding is essentially a popover, made from a batter of eggs, milk, and flour, baked in roast beef drippings (you can substitute oil or butter), and served with the sliced roast. The batter must not be overmixed, or you'll end up with a tough pudding. Also, let the batter rest for half an hour before baking for the best results.

Individual puddings are nice when baked in muffin tins. Like a souffle, it'll deflate fast, so be ready to serve it up immediately once it's puffed and browned.

See agood recipe at: http://www.epicurious.com/recipes/rec...?

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JUST FOR FUN

Read a treatise on the difference between animal crackers and animal cookies at: http://www.fhsu.edu/biology/Eberle/An...

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*c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w-c-h-o-w*

YOUR CHOWNEWS WAIT STAFF

Executive Editor: Jim Leff
Managing Editor: Pat Hammond
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San Francisco Editor: Caitlin McGrath
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