ludja

Bonne Annee Bleu D'Auvergne!!! I just happened to be on the main page and saw that it was your birthday today! Hope you had a wonderful birthday fete! PS Thanks for the wonderful description (with lovely photos as always) of the octopus dish. I've never attempted to tame this beast but you give me more courage to try it sometime.

Does anyone know if the upstairs "Waterfront" still serve Asian fusion cuisine? (There were definately great views from the upstairs restaurant). I ate there a long time ago when Bruce Hill (?) moved there from Oritalia but haven't been there or heard anything about it in quite awhile.

Also just saw a big bag of key limes at a Safeway (in N. CA)...

To wit. There you go. So my memory's a sieve. But I don't remember that view from the dining room. Guess I wasn't paying attention. I know that everyone does rave about the food but it just hasn't done anything for me. Your mileage may vary. How funny is that -- I didn't remember seeing that image from inside the restaurant!!! It's true, I swear!!! I took my parents there for dinner and requested seating up front; they were pretty dazzeled (this was on a separate occasion from my romanctic outings there ) edited to add: "up front" not being by the front door; rather at the back of the restaurant closest to the bridge... (guess I think of it as "front" b/c it is near the view... doesn't make any sense)

It looks like I'm in the minority in considering Boulevard as romantic.... Guess I had only eyes for one other when I've been there... It's true that it is not a small restaurant--but with the deep colors and separate dining areas it somehow has always felt 'romantic' and cozy to me--and probably aided by eating fois gras and other luxurious dishes there!! Do consider some of the other great suggestions though if some "view" is not part of the criteria!

Boulevard is a very romantic and "special occasion" restaurant; Although it is not right on the water; you can ask for seating in the room that has hice views of the bay and of the Bay Bridge. The link below may have some pix; definately has some sample menus. boulevard

Hmmm... that sounds good. Something similar...I've mushed up anchovies in olive oil over low heat, add lemon juice and tosswith roasted turnips (younger ones) also...

Broccoli and Anchovy Sauce with orecchiette or fusilli pasta. This sauce works well with whole wheat pasta also. I love this as a quick, healthy meal. Marcella Hazan has the basic recipe in her "Essentials of Italian Cooking". Steam or boil broccoli and chop florets and stalks into small pieces. Start sauce by sauteeing anchovie in olive oil. Break up to dissolve in sauce and be careful not to burn. Add in some red and black pepper. Add in chopped broccoli and some pasta water if needed to thin. Add in pasta to meld a little. Serve with grated cheese. Cured anchovies; a thin strip, draped over stuffed eggs. And this time of year--- a great salade Nicoise or a pan bagna sandwich for picnics... edited after seeing trillium's post: I had written "anchovies over hard boiled eggs--meant, "over stuffed eggs"... oops )

Armadillo Willy's is a small chain--but a local one with most of its restaurants in Silicon Valley. It's been around for ~ 20 years and is actually pretty good. Here's the link with more info including their menu: armadillo willy's p.s. David Bruce is one of my favorite local wineries...

Sounds wonderful Jinmyo... the butter sounds great with it.. A few other favorite pork sandwiches (can not pick only one): 1. From Philly (DeNic's or Tony Lukes): roasted pork, aged provolone and broccoli raab sauteed w/garlic and red pepper. 2. Carolina pulled pork (eastern style vinegar sauce) and slaw on a bun 3. Roast pork on rye bread with mayo, grated fresh horseradish, salt and pepper Others: 4. Westphalian Ham sliced paper thin and swiss cheese on good rye bread, buttered. 6. Smoked liverwurst on toasted rye bread, lots of paper thin cucumbers, mayo, salt and pepper.

Still might not make a difference to you--but the article mentioned 29 percent difference (not 29 cents). With their data that came out to be ~ $1.05 extra for a gallon of milk. Admittedly I don't know how supermarkets price various items to come out with a net profit--but having markups on basic staples like milk (the article mentions 60-89% markups) does seem insane to me. It may not be a large problem for single people or couples w/o children (myself included) but it sounds like these prices would definately add to hardship for families with kids. That is, even if they are avoiding junk foods or processed food and are just buying basics they are still being gouged. Butter and egg prices are ridiculus out here as well. By shopping around one can do a bit better (Trader Joes has good butter and egg prices for example).

Bay Bread Boulangerie on Pine St at Fillmore. Excellent French pastries, bread and cookies

This sounds so good; I hope someone has a good answer for this. Loving lemon and gelato, I googled a little bit and came up with this description: "Round ball of fresh lemon gelato with a limonelle cream center, covered with meringue sprinkles" Is this something like what you had? I wonder if you could make a fillilng based on semifreddi-- most of the recipes I have for these basically follow this formula: Make a custard or zabaglione type mix using egg yolks and oool. Then fold in whipped egg whites and whipped cream. One could freeze this and then scoop out balls to surrond w/lemon gelato. To incorporate the lemon flavor could use limonocello to flavor the custard/zabaglione. Could also add grated lemon zest at some point... I need to taste or make this sometime!

A trip to Belon to have some freshly shucked Belon oysters at the source; with some, lemon wedges, bread, butter and a bottle of chilled Muscadet de Sevre et Maine; Sur Lie. edited to add: definately fits the description of fresh food at the source and not touristy. We had the above at an oyster purveyor whose main business was retail but also had a small courtyard where you could eat oysters on site and buy some wine and bread. Also--keep an eye out for local festivals that may or may not be associated with churches. There were many of these in August that we stumbled upon--had lots of great food at these; they were in small towns and seemed to be mainly for locals. One specific memory was of some wounderful Kouign-Amman. Another great fish festival up in the NW of Brittany on the coast.

Thanks for passing this idea on Jason... looks and sounds like a delicious and versatile prep with different vegetables, including green beans. (REMINDER: Must catch up in reading all our egullet on-line classes.... )

Lots of good dishes mentioned already. Here are a few others that I like: A classic Genoese dish: Gnocchi with pesto sauce and green beans or pasta w/boiled potatoes, green beans and pesto (Absolutely delicious combination; my favorite use for pesto). Classic green bean salad with simply: cooked and chilled green beans, onions or shallots, s&p, vinegar and oil. At home we make it "Austrian-style" using Austrian Pumpkin Seed Oil for some or all of the oil. (The dark black oil is very interesting looking to those not familiar w/it but best of all it has a great pungent taste.) I probablly make this salad more than any other in the summer. It goes great with almost all bbq/grilled food: fresh, green and vinegary. (One variation I'll "allow" on the simple green bean salad is to add halved cherry tomatoes...) Had an interesting green bean dish at Hawthorne Lane (in SF) once: tempura green beans as a garnish with soups. In their version, the soup was an Asian-inspired seafood soup but I imagine they would go well with a number of different soups.

hey jschyun, Here are two places, one in SF and one in Palo Alto... (you said, SF Bay area... ) Both places are for classical eggs and pancakes breakfast. In SF, I like It's Tops Coffee Shop 1801 Market St (at the corner of McCoppin Street) San Francisco CA 94103 It's been in operation since the 30's and has a great old diner feel. I almost always order the buckwheat pancakes, with some eggs and bacon or blueberry pancakes. (One breakfast item I was less than happy with (ordered these once) was the waffles--but I love the buckwheat pancakes). It's kind of traditional "fueling stop" for us on our way up to hikes in the Headlands or up in Pt. Reyes. It will keep you fueled for awhile! In the Palo Alto area I can really recommend Joanie's Cafe on California Ave. They make great, crispy, buttery hashbrowns from grated potatoes!!! (This is enough to put them very high on my list). Also great omelettes and other egg dishes. If you're down in this neck of the woods at breakfast or brunch time, a great choice. Food is not my top reason for going The Ramp on a weekend morning/brunch but it's always a nice relaxing time here, sitting outside, right on the bay. A Bloody Mary is always part of my order... The breakfast food is good enough. Just thought of another Peninsula place I like, The Country Gourmet in Mountain View and in Sunvyale. I've only eaten there for breakfast and brunch--but it is very good. Excellent omelettes, pancakes and french toast. (Don't let the name scare you off; it's been a successful local restaurant (2 locations now) for almost 20 years. Their menu is a little more, "healthful" --they sub eggwhites for some of the eggs, serve delicious fruit purees and fruit with the pancakes, etc. but all the food is very good. Lots of nice vegetables in the omelettes. They also make stuff like Eggs Bennedict, etc but they might also have fresh tomatoes in the dish, etc.

Thanks for the detailed answer Rob. I'm sure I could learn a lot more after getting ahold of some of your books and learning more about TexMex history past and present. (I plan on it; I'm intrigued by the discussion and other queries in your Q&A). I have a few other thoughts but I'm on the road right now for work and probably won't get a chance to check back in until tomorrow pm). Thanks again!

Wow, thanks for the additional info chromedome... your descriptions are great; they both sound rather intriguing. I actually also read about eating cod tongues in some writing about old New England cookery. It mentioned that some of the older New England food traditions long gone in New England still survived up north in the maritime provinces.

Thanks for all the great insights already. I haven't eaten extensively in Texas but do love TexMex, Mexican and New Mexican food... (This is my disclaimer if these are silly questions... ) 1. In Texas is there a distinction in restaurants between those serving TexMex and those serving primarily regional Mexican dishes (dishes not seen in TexMex restaurants or else made differently) ? 2. To follow up on that idea, I wondered whether the influence of larger numbers of Mexican immigrants, availability of ingredients, (or other factors) has resulted in a change, either increasing or decreasing, of restaurants serving TexMex "versus" dishes that hew more closely to regional Mexican cooking. In brief, is there a "market" that drives the existence in Texas of both types of restaurants side-by-side and what is the dynamic? Thanks in advance!

Where can you get the best "fried cod tongues" and "seal flipper pie" ??? (Just rented Shipping News, and got a glimpse of the some the more (perhaps?) old-fashioned and colorful dishes... )

The worst I ever had on a lark was out of a vending machine in North Carolina... Coney Island Flavor!! (do not know the brand name). When you opened the bag you got a strong whiff of hotdogs, mustard and other condiments. It was quite disgusting. Granted, I don't think it was a "good" brand of chips but I just don't think that flavor combo would work for me with potato chips even if the "execution" was better...

And Tafelspitz!!! And Apfelstudel!!! Aber naturlich! For Hungary, it would seem like Beef Goulash, Stuffed Crepes (Palatcsintak) and maybe also Strudel... (I think Austria and Hungary have to share this one). Would Russia be Borscht, Coulibiac and a shot of vodka? Poland, Bigos (Hunter's stew) and Kielbasa? Yugoslavia, Cevapcici? (grilled ground beef and lamb skewers) edited to add: Morocco: bastilla

Germany: yes to sausages and beer, but also sauerbraten, potatoes and sauerkraut and schwartzwalder kirsch torte

Austria: Wienerschnitzel, Sachertorte and Viennese Coffee