Squeat Mungry

Of course North Beach will be ground zero for his explorations, but he should be sure to hit Molinari deli and Liguria Bakery (for foccacia -- sorry, couldn't find a web page for them directly). But he should also venture out of North Beach to not only AG Ferrari, but also Lucca Ravioli Company, which, in addition to their excellent ravioli, provides a very well-stocked Italian deli.

I love the burger at Zuni (and the fries are fantastic!), but have a couple of caveats for you: First, beware that (unless things have changed recently) the burger is not available at dinner service. It's only available at lunch, and, I believe, after 10:00 pm. Secondly, the burger is served on foccacia. I think it's a fabulous combination, but have heard several others complain about not liking the texture of the foccacia with the burger. I'm sorry you haven't enjoyed your Zuni meals more... I have to say I've always had a great time (and good food) there. Cheers, Squeat

"You're the cream in my coffee, You're the salt in my stew..." I've also always like the expression, "He's a good egg."

I loved Culinary Artistry so much I had to run out and buy Becoming a Chef, so one more for me!

I have heard that salt can mask some of the off tastes of, um, less-than-fresh butter. I actually prefer salted butter on my bread, but I always buy unsalted and just salt it myself.

Interesting article in today's SF Chronicle's wine section on Fritz Maytag (yes, of the washing-machine and blue cheese Maytags), revitalizer of San Francisco's Anchor Brewing Co., which makes Anchor Steam, Anchor Porter and Anchor Liberty Ale, among others. Besides the brews, Anchor also produces two single-malt rye whiskeys, and Junipero gin. Maytag also bottles wine under the York Creek label. Tasting notes for all these products are at the end of the article. Maytag was honored last year by the James Beard Foundation. Since there is no general "Beverages" forum (is there?) I thought I'd post this here since Anchor is probably his best known product. Cheers, Squeat

I'm absolutely awestruck! Enjoying your blog immensely. I try to pay attention to plating as well, but have to admit yours blows mine out of the water! Love the spoons... very innovative! For me, that's a big, big part of the pleasure of cooking -- making stuff up! Keep up the good work. Cheers, Squeat

I have a friend who claims he hates cheese -- and he's married to a chef! I'm willing to give him the benefit of the doubt though... I hate chocolate! Cheers, Squeat

Timo's was great several years ago, but went seriously downhill pretty quickly, IMHO. I love Limón, but it's not a tapas or "small plates" style restaurant. Though they do have some great appetizers, it's a conventional app-main-dessert place -- Peruvian menu.

Well, the Bron I ordered arrived about 3 months ago and remains untouched in its box in the pantry. (Note to self: curb impulse buying!) If I ever get around to using it, I'll let you know what I think! Squeat

I'm reading Peter Pringle's Food, Inc.: the "Green Revolution", corporate agribusiness, GM foods, "biopiracy", etc. Interesting -- and chilling -- stuff. I've also just started Dornenburg and Page's Culinary Artistry and I'm absolutely loving it. Cheers, Squeat

salumi

Obviously what's missing from a peanut-butter, mayo and pickle sandwich is the BACON.

Jenny, do yourself a favor and pick up The Gift of Southern Cooking by Scott Peacock and Edna Lewis -- absolutely wonderful. Also look for anything by the late great Bill Neal. Cheers, Squeat

Looking forward to your blog, Al/Mike! Not only because I used to live on-and-off in DC years ago (from reading eGullet, sounds as though the food scene has improved considerably), but also because I, too, am kitchen-impaired, and often cook in other people's kitchens! (For those who followed my own blog, I STILL don't have a range -- long story which I won't relate here.) I have learned to always take my knives. Cheers, Squeat

I actually use mine quite a bit. Osso buco is one of my favorites in the winter, and the mezzaluna is perfect for the gremolata. Makes quick work of a pile of herbs too, plus it's fun! Cheers, Squeat PS I throw it in a bowl of water right after I use it. A quick rinse and a wipe with a dishcloth and it's good to go.

I managed to limit myself to only two more this weekend: Madhur Jaffrey's Indian Cooking, and Russ Parson's How to Read a French Fry, which I sat down and read cover to cover when I got home! Squeat

Hmm. Sounds awful. And so does the restaurant.

Okay, I'll bite. Who the hell is Joe Franklin?

I'm with the braisers. Even though it's nowhere near as cold here in San Francisco as on the East Coast, I've got some nice veal shanks waiting at home to turn into a warm, comforting osso buco for the weekend. Warm greetings, Squeat

Do cuban sandwiches count? Slow-roasted pork, ham, swiss cheese and pickles pressed into pan cubano -- mmmmmmmmm! Squeat

While I'm not a complete ignoramus when it comes to wine, my most frequent "a deux" dining partner is a beautiful young woman who pretty much qualifies as an expert, at least compared to me. Sometimes we will be asked who would like the list, but more often it is automatically handed to me. In that case I immediately hand it over to her, though I like to look it over after she's had a chance to familiarize herself with it. Sadly, even if she has ordered (though often I order as she is quite shy), waitstaff are sometimes boneheaded enough to assume I will be tasting the sample. If they offer me the cork, I hand it to her to examine. If that still doesn't get the message across and they head for my glass, I sometimes have to say something like "My friend will be tasting the wine." Cheers, Squeat

John Walker & Co. is an excellent wine shop at 175 Sutter @ Kearny just off Union Square. Unfortunately, they don't seem to be open on Sundays. K&L Wine Merchants is a bit of a hike in SoMa on 4th between Brannan and Townsend. They are one of my favorite places to shop for wine with an extremely helpful and knowledgeable staff, and are open Sundays from 11 am to 6 pm. Squeat

Agree on both Zuni and Delfina, and have one more suggestion for a brand-new place that is sure to be getting a lot of attention soon. Quince has taken over the space of the much-lamented Meetinghouse at Octavia and Bush. The chef is Michael Tusk, who worked as chef-de-cuisine for years with Paul Bertolli at Oliveto in Oakland, and was at Chez Panisse before that. The food is French/Italian and, when I was there on Christmas Eve, beautifully executed. The FOH is handled by Tusk's wife Lindsay, who formerly worked FOH at Boulevard and Oliveto. Top-notch food (great pastas!) at reasonable prices, with a well-thought-out wine list at reasonable markups, including some interesting by-the-glass selections (though not many). The service was quite polished as well, considering how new the place is (they had been open less than 3 weeks when we were there). Cheers and have a great trip, Squeat Edited to say thanks for the plug, ludja!

Scotch. Oh, food? I never get tired of osso bucco in the fall/winter, and I'm always happy with good bread and cheese.