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Squeat Mungry

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Everything posted by Squeat Mungry

  1. Monica, it's just beautiful! Thanks so much for sharing with us. I for one would certainly love to see more pictures.
  2. I have the same Cuisinart that Jason has. I've used it at least once a day (usually two or three times) for the past three years and I love it with all my heart. Cheers, Squeat
  3. Can anyone else confirm this bit of genealogy? According to this article in the Washington Post and my memory, I wouldn't be surprised if the Honolulu location wasn't somehow closely connected with the SF place, however. There was almost a 'tiki sensibility' about the Folsom Street location (not in the Castro, as Google has lead me to many misrepresentations, but South of Market), and Hawaii was definitely a vacation destination for the San Francisco gay community in the '70s. The penultimate paragraph's assessment: could easily have applied to the Folsom Street location in its heyday.Cheers, Squeat
  4. I had no idea there were Hamburger Mary'ses in other cities. The original here closed down in spring of 2001 after a near-30-year run. I lived within a two-block radius for nearly a decade, and have many fond memories of the old place. The food went up and down as to quality, but was mostly good hearty fare, and the institution continues to be missed. Cheers, Squeat
  5. Carrie, Thanks for making the arrangements. I'm really looking forward to this meal, and to seeing everyone. Cheers, Squeat
  6. All of comic genius Jacques Tati's classic Hulot films have extremely funny bits involving food, cooking and restaurants, from the hyper-modern home kitchen in Mon Oncle, to the ka-thunking restaurant door in M. Hulot's Holiday, to the built-in barbecue in the prototype car in Traffic. But the height of Tati's talent for good-hearted wry commentary is expressed in the second half of the brilliant Playtime, which builds to its hysterical climax of a restaurant's most disastrous and hilarious opening night. As Suzanne_F notes, those in New York can see a newly-restored 70mm print of Playtime at the Walter Reade Theater through January 5. I caught this print when it was here in San Francisco at the Castro this summer. It's truly amazing. Don't miss it if you can. (I also love many of the films mentioned above, including Tampopo, Big Night and Mostly Martha.) Cheers, Squeat
  7. Update on the Magic Pan: I found a Yahoo group started by a former employee of one of the MP branches in Detroit. (You have to join the group to see the posts, I think. God I hate the Yahoo Groups interface!) From information in that group and googling, I pieced together that the Magic Pan did indeed start here in San Francisco, where it was started by Paulette and Laszlo Fono, who now own (and apparently have for the last two decades) a restaurant in the Stanford Shopping Center in Palo Alto called Bravo Fono. (Anybody been there?) They later sold the restaurant (? -- I can't tell if this was before or after it became a chain, but I suspect before). They are the same couple who used to own and run the Hungarian restaurant Paprika Fono in Ghirardelli Square here in town. Anyway, one of the people in the Yahoo group actually telephoned Paulette Fono, and seems to think there's a chance she will join the group. Also posted in the group are recipes from Paulette Fono's book, The Crepe Cookbook: All About the Magic World of Crepes. Interesting developments... fascinating to see how many people have such fond memories of that place! Cheers, Squeat
  8. Marlene, I'm an ex-pat southerner (and still "cook southern" quite often -- it's my comfort food), and I've also always enjoyed your posts, so I'm very much looking forward to following this blog! Thanks for doing it. As for the pecan pie, one way of cutting the extreme sweetness of the filling is to make a vinegar pie crust, by simply substituting a tablespoon of cider vinegar in for part of the water. As mentioned above, freezing cold ingredients and minimal processing are key. Thanks again for blogging! Cheers, Squeat
  9. Janet, mind sharing where you found the bergamot oranges? Cheers, Squeat
  10. Squeat Mungry


    Sideways sweeps the San Francisco Film Critics Circle Awards. Cheers, Squeat
  11. Toss in some arare and/or senbei (Japanese rice crackers.). Cheers, Squeat
  12. Bag balm (for the hands in general, not burns). See this thread for lots of other suggestions. Cheers, Squeat
  13. I use the 500 degree method all the time, as well, with great results. I got it from the butcher at Andronico's years ago when I bought my first prime rib roast for a Christmas dinner. He told me to preheat the oven for an hour at 500F, then put in the room-temperature roast and let it go for 15 minutes a rib, then turn it off and leave the oven door shut for two hours. Since I knew I was going to be running around in and out of the kitchen after the guests had arrived -- and knowing their proclivities toward curiousity, I made a big sign that simply said "DON'T!" and taped it to the oven door. They didn't, and the roast turned out to be a beautiful medium rare, and was a big hit. I've used this method several times over the years since then (including the sign), and it's always turned out perfectly. Cheers, Squeat
  14. Richard Sandoval of Maya/San Francisco, Pampano/New York and Tamayo/Denver is from Acapulco. Cheers, Squeat
  15. Tonight Bi-Rite market on 18th Street in the City had chanterelles for $14 and change per pound. Nice-looking ones, too. Too bad they were not in the budget for today's shopping.Cheers, Squeat
  16. Squeat Mungry

    Black lime

    Hi, Bond Girl! Which shop? I've heard of them, but never seen them. This is from Gernot Katzer's Spice Pages: Did you buy them? Cheers, Squeat PS Sorry I missed you when you were here!
  17. Oh. I couldn't really tell the shape from the photo. Don't you think that's probably what they were then, lotus leaves? I mean, considering the name of the restaurant and everything.
  18. Beautiful... more for me! Let me know next time you guys go to 1550 Hyde and I'll drink a toast to you from Limon!
  19. Excellent report, jogoode, thanks! My guess is that the leaves are fresh curry leaves. They look a lot like the ones I buy at my local Indian grocery. In this picture, take a look at the 'gamthi' variety. Cheers, Squeat
  20. I'd add one of my personal favorite local haunts: Limon. I've eaten at the bar at their new expanded location several times, and continue to be very impressed with the quality of the food. Very accessible by either BART or MUNI. Cheers, Squeat PS If you do choose Limon, consider ordering the Empanadas Don Walter -- delicious! (I know you don't do much red meat, but these are beautifully seasoned and really not heavy on the meat -- the flavor is wonderful.) PPS I wish I were free on Saturday... it would be a pleasure to see you again. Unfortunately, the social season seems to have arrived in full force!
  21. A couple more links for you to explore: Cowgirl Creamery's Library of Cheese. French Cheeses from Jean d'Alos. Cheese, Squeat
  22. Heh. I just had to throw out a mug of delicious Graffeo coffee: I thought the salt box was the sugar!
  23. Lawdy. My land. I do believe y'all are stirrin' up a regular feast! Fried okra with cucumber pickles. Hushpuppies with relish mayonnaise (cousins call this tartar sauce). Celery stalks braised with pepper, settled in vinegar. Fatback and onions. Warm circuit hash. Cheese straws (they ain't straws -- they're cookies!) I'm hungry, Squeat
  24. So would this folk who's never been to South America (yet!).
  25. If you have a car, you might want to check out Chef's Warehouse in South SF. Their website. I've never been there, but from talking to people who have, I get the feeling their selection is bigger than what is represented on the website. Here's a blurb about them from South City's Chamber of Commerce. There's also East Bay Restaurant Supply in Oakland. Their online store is here. Even though they're geared toward restaurants, they also sell to the general public. There also used to be a restaurant supply place on Division (13th Street) in the City across from Rainbow Grocery that sold to the public, but I haven't been there in years and have a feeling it might be gone now. (I can't remember the name of it.) Good luck! Squeat
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