Squeat Mungry

According to sf.ruggedelegance.com, Tartine will do custom cakes with 24 hour notice. If that's true, you can't go wrong. All their work is beautiful and delicious. Squeat

Dottie's is excellent, but go early and be prepared to wait. The same is true for my other two favorites, Mama's on Washington Square and Kate's Kitchen in the Lower Haight. 2223, Chow and Zuni all do a decent weekend brunch. Squeat Edit to add: I used to love Bette's in Berkeley, but haven't been there in ages.

ThinkingBartender, welcome! And thanks for a very interesting thread. I wonder if you could say a little more about your basil/gin infusion? The combination sounds unusual, yet very interesting. What kind of gin did you use? How did you find the flavors of the gin to work with the basil? Did you use the infused gin in a mixed drink? If so, which one(s)? Thanks in advance, Squeat

Okay, now you really ARE a freak! Actually, when I was a kid I used to pick corn in the summer on my Uncle's farm. It was so fresh and sweet we'd just snack on it right there in the field (no butter). Cheers, Squeat

Freak! The most important thing is to eat it in such a way that the butter runs all the way down your arm to your elbow. Squeat

For what it's worth, I don't believe there is any connection between the restaurant in San Francisco and the Ranch. Someone will correct me if I'm wrong. Cheers, Squeat

That's awesome! I live in the Bay area... Where do you get it? Rainbow Grocery in the City often has raw milk. Claravale Farm page. Hope this helps. Squeat Edit: Also check this out: Where can I find real milk?

In her latest book, From My Mexican Kitchen: Techniques and Ingredients, Diana Kennedy gives a recipe for making one's own chipotles en adobo. I haven't tried it yet, but it looks surprisingly simple. Anybody make their own? Cheers, Squeat

Well I'll cast my vote for Dewar's White Label. It is my home standard blend for drinking on the rocks (with a drop of water), but I really enjoy it in Rob Roys as well. Cheers, Squeat

Digest: San Francisco Chronicle Food Section -- July 21, 2004 (Sorry for the delay, folks. It's been a heck of a week!) Amanda Berne tells why, when it comes to ice cream, nothing beats homemade. She includes recipes for the custard base, and five flavors, including the very interesting Saffron Rosewater Ice Cream. Marlena Spieler tells of how she learned to love eggplant. She compares several methods for preparing it (including Paula Wolfert's soaking and browning technique), then gives recipes for Browned Eggplant With Aioli & Basil, Garlicky Greek Eggplant With Tomatoes & Vinegar, and Lagane Noodles With Eggplant & Tomato Sauce. GraceAnn Walden has the Inside Scoop: George Morrone, having just opened Tartare, is about to open an Argentine steakhouse in Novato. PlumpJack Cafe chef James Ormsby is to oversee the new Jack Falstaff, set to open in September. GraceAnn also keeps tabs as Bay Area chefs play musical kitchens, and has the buzz from the openings at Restaurant Michael Mina and Tartare. The Taster's Choice crew take on frozen fruit bars. What's New: Tartare, of course, plus frozen pizza that doesn't taste like it, How to Eat Like a Republican, cheap peaches at the markets, and Lime, a small plates restaurant and lounge in the Castro. Karola Saekel has another readers' recipe exchange column, and includes recipes for Rhubarb Chutney and Rhubarb Relish. Amanda Berne reviews the new, second location of Marnee Thai in the inner Sunset. She awards two stars. Finally, Amanda and Lynne Char Bennett try out ice cream machines. They like Cuisinart. Cheers, Squeat

Like others, I stopped buying bottled dressings when I found out how easy they were to make, and that the homemade tasted better, so none for me. I don't have ketchup either, because I hate it!

That's the way I do it, too. Or roast with olive oil and garlic. Green beans were made for garlic!

I buy Grade B, but have never seen Grade C -- I bet I'd love it! I drizzle it over shaved parmigiano reggiano. Very, very good! Squeat

I remember the four-squares, too. As a kid I used to eat them with butter. Still do when I'm feeling nostalgic. Our family always had them with chili, as well. Nowadays, I sometimes use them as a substitute for breadcrumbs if I don't have any. Cheers, Squeat

Yank Sing actually relocated their Battery Street restaurant to Rincon Center three years ago. (The Stevenson Street location remains unchanged.) But enough people must still associate the name with the old address, because every day at lunchtime they position a sign and a hostess at a little podium under an umbrella on the sidewalk on the intersection of Battery and Merchant (the old location) to redirect people to the new restaurant! After three years! Cheers, Squeat

Pan, which of those words means "water"? 'Cause if it's "air", that would be really cool! Anyway -- back on topic -- I enjoyed the article, too. This was my favorite part: Wha'?? Cheers, Squeat

The honey bee is the State Insect of my home state of North Carolina! My favorite is sourwood honey -- great on biscuits with fresh butter! Cheers, Squeat

Cuba: ajiaco and ropa vieja.

Okay, correction: The reason I was unable to find the August Issue of San Francisco magazine was that I hadn't received it yet! It arrived in today's mail and, even though it is the annual food issue, no review of Campton Place. So Sens' review must have appeared prior to February. There: no help whatsoever. Apologies all around for the misinformation. Carry on. I'll have a few choice words for my crack dealer next time I see him! Squeat

I used to watch this show, when our local PBS picked it up for a couple of seasons. It's hard for me to imagine a lower budget!

My grandmother: "What's sauce for the goose is sauce for the gander." Cheers, Squeat

Cashews and pine nuts. Edit: Oh, wait... scratch those nuts! My all-time favorite has got to be... Pecans!

Wow. I use 'rule of thumb' all the time, and have never had the least suspicion it might be interpreted as offensive! As for MooLatte, I hear 'mulatto' every time, and the fact that it's a combination of coffee and cream just seems over the top. I agree with Fat Guy and Pan: if I were DQ I'd dump this campaign as quickly as possible, and move on to the next ill-conceived promotion. Oh, and the word 'darky' or 'darkies' turns up in every single verse in the original lyrics of Foster's My Old Kentucky Home.

Digest: San Francisco Chronicle Food Section -- July 14, 2004 Olivia Wu headlines with 'Thai salsa', nam prik: She includes recipes for nam prik Green Chile, Smoked Fish, Tomato & Pork and something called 'Redeye Nam Prik', as well as Shrimp Nam Prik and Shrimp Paste Nam Prik. A 14-year-old writes his own cookbook! Karola Saekel talks to the owners of Foreign Cinema about stone fruit, with a recipe for Nectarine and Soppressata Antipasto and Nectarine & Blackberry Crisp. Jacqueline Higuera McMahan travels to New Mexico just to make us jealous, and in addition to the Santa Fe fare, even offers a suggestion at the Albuquerque Airport! There's a recipe for her own version of the find: Carne Adovada. As always GraceAnn Walden has all of the Inside Scoop, but my favorite tidbit this week is Green's 25th Anniversary and Annie Somerville's 23rd year there. Building A. Cheers, Squeat

This sounds so incredibly good! Recipe?