ludja

This is the term I grew up with in CT; but I never knew the history, other than it seemed like it had Italian immigrant orgins. The 'typical' grinder was with Italian sausages, grilled onions and roasted peppers, sometimes with cheese added on a long crusty roll. Other warm ones are meatball, or egg and grilled peppers... I always remember the 'warm' ones but the term is with cold sandwiches on a long roll as well. Found this on the net (pretty interesting!): "The term "Grinder" can be traced back to the East Coast, where, during WWII Italian immigrants setup sandwich shops close to the shipyards. Their freshly baked Italian rolls were filled with generous amounts of meats and cheeses and were then baked and garnished with lettuce and tomato. These super-sized sandwiches were a favorite of the hard working men who ground rivets off the warships. The friendly shop owners referred to the men as grinders and the ever popular sandwiches also came to be known as Grinders." Also found a few other terms in my search: Dagwoods (forgot about those), Torpedos and Rockets! click Guess we could also add Po'boys !

I do agree w/the Mitchell's ice cream asseesment--it's more for the atmosphere (see above) than for the ice cream itself.

Thanks for the info on Polly Ann's; if they're both open it is pretty close to Marco Polo!

Marco Polo is out of the way--out in the Sunset districtt but they had neat flavors---even had durian icecream last time I was there! Only caveat is that I was there quite a while ago~4 years--so may want to call to check if they're still there... The reason I say this is that I looked for it once more recently, without the address in hand and couldn't find it. I may have not been on the right street... Worth it if it's still there! Alas, a really cool place that I *know* is out of business was a place on Polk street that only had different tea-flavored ice creams; as many as 10 different kinds at a time! Mitchell's has a neat old time ice cream parlor atmosphere; haven't been to Polly Ann's... If you like Italian gelato; there's "Gelato Classico" a chain with good Italan flavors like hazelnut, etc. Info on Marco Polo: Marco Polo Italian ice cream with an Asian flair neighborhood: Sunset District tel: + 1 415 731 2833 address 1447 Taraval St (between 24th and 25th avenues) San Francisco, CA US, 94122 This ice creamery combines the best of Italy and China. The result: Italian gelato with spicy Chinese flavors. It's definitely worth the trek to this establishment. Neighborhood teenagers bop to the overhead Chinese pop music and visit with their friends. The atmosphere is funky, fun and loud. Musky mango, lychee, and java fruit are a few of the unusual flavors offered. For the less adventurous there are a few traditional options including raisin rum and vanilla. Prices range from $4-6.

Interesting article; it's hard to believe that pollution is more of a factor here than on the east coast--although maybe it is where the major clam beds are. But it's interesting that they also mention 'reinstitution' of the sea otter as a factor--that there was a significant clam industry while the sea otter population was down. I wonder if the competition with non-native species is more of a factor out west also... Anybody from the Pacific Northwest have any comments on clams and availability up there?

Thanks for mentioning that; I had heard vaguely about the Yankee Pier in San Jose; but haven't checked it out yet. I definately will.

sorry if I dissed your pasta and peas... and by the way, your dish kind of descends from a long proud Venetion tradition: risi i bisi...

sounds very nice also; Will egullet be the reason (tipping point?) for me to get a digital camera??? I would love to see some your creations Jinmyo! edited to take the 'mayo' out of Jinmyo

banana pudding w/raisins in a sailor cap? edited to reflect that I DO need to go to the optometrists for my yearly checkup...

Price is definately the trick... I would second suggestions on David Bruce if you can find it; may not be able to get Santa Cruz Mt designation though; which is very good. In Santa Barbara area, I think Babcock Pinot's may be a little more reasonable priced; can't remember my tastings very well though... maybe someone else has an idea. Also Carneros Creek if available at that price...

As a native New Englander (now transplanted out West) I filled in some of my seafood education on a trip back East for the Holidays. Have always enjoyed fried clams (until I recently discovered the world of fried soft belly clams as opposed to strips...) and stuffed clams. On this trip home I finally had fried soft belly Ipswich clams (yum) and had littlenecks on the half shell (also yum). According to this link US clams there are a variety of Pacific coast clams. But I don't see them around that much (caveat: I haven't tried at sushi places yet--but now will, having tried raw littlenecks) Looks like most Pacific coast clams may come from up in the NW--but why not many around here in SF? Or do I just not know where to find them? PS If anyone knows a place for fried whole belly clams in SF area, I'd be indebted!

I enjoyed reading your thread. Thanks for the heads up on Quince; certainly sounds promising from your experience there and the chef's background w/Bertolli. Missed out on a trip to the Meetinghouse w/friends; I guess I'll never know...

and don't forget the food orgy in Tom Jones-- 1963 Multiple Academy Award winning movie with Albert Finney... (then read the book; you won't believe it was written in the mid 1700's!

couldn't agree more; Zuni and Delfina are two of my favorite places, time after time. Two newer places; also on the casual side: Piperade (New Basque restaurant by Gerald Hirogoyen on Battery; ate their twice and enjoyed very much) Pesce (modelled on Venetian chichetteria--lots of different small seafood plates; large selection of wines by the glass; have heard raves about this place but have not gone yet) also if you're in town on Sat am or *I think* Tues am; check out the newly located Farmer's Market at the Ferry Building (at the end of Market on the bay). If you need convincing; see Squeat Mungry's recent foodblog: Squeat Mungry foodblog: stoveless in SF

cruel but funny... My own mistake was during one of my early trips to a Thai restaurant. The setting: Thai Hot and Sour Shrimp Soup also key: only water to drink, no rice, etc I espie a nice fresh grean bean in the soup and crunch it down in one piece---my introduction to Thai Prik Kii Noo Suan Chiles (much hotter than serranos for those that haven't met them)! Nothing around to quench the fire; considered stuffing my napkin in my mouth!

Two things inspired me to start this thread. Sausage grinders (a memory from childhood) have been lingering on the edge of my mind for the last few months--and then I saw this link: sausage sub link Second, after a very food-successful visit to Philly over New Years I broused the PA boards and found a grinder that necessitates a trip back to Philly to try: roast pork w/aged provolone and sauteed bitter greens (like broccoli raab)... I was so delighted to hear about this combination that I wondered what other great grinder combinations I had never heard of! Please share. I'll start w/one other one: egg and pepper grinder

As a New Englander, definately think MA for cranberries; found out though from a WI friend that they grow lots of cranberries there also--on the edges of Lake Michigan I think; up north!

Thanks, this sounds interesting...

Thanks for the interesting food-related articles on professional athletes. The story on the high school player that went straight to the pros was very poignant though... edit: sp

That sounds so good. I love posole. I am assuming it was just the green chiles you smuggled and not the entire posole dish ...do you have a recipe to share or a description of what you did? I only discovered posole in the last few years--during travels to NM. I really like that slight corn taste of the hominy and I'm a big chile fan... I made this with canned posole b/c I couldn't easily find a frozen source and didn't have time to rehydrate dried. Only the green chile was from NM; a tub of Bueno green chile sauce w/pork. I followed a pretty basic recipe (although I think red chile may be more traditional). Basically cooked up some pork shoulder (~1.5 lbs; in a couple of big pieces) by stewing at a slow simmer in enough water to cover for ~ an hour. Also in pot, onions, garlic, black pepper, whole cumin., salt. Skim off any scum. Let pork cool in stock. Remove pork and shred; strain stock and reserve. (Degrease stock b/4 use). Saute chopped onion and 3-4 garlic cloves in oil. Add 2- 1 3/4 lb cans drained posole, shredded pork, reserved stock, 1 cup of the roasted green chile sauce, 1 minced serrano chile and some black pepper, cumin, cayenne and a pinch of cloves. Cook for ~ an hour. In lieu of Bueno chiles (a nice product); roasted anaheims would also probably be good; although some other chiles would need to be added to have some heat... Also I didn't garnish the dish w/anything else although lime, cabbage, radishes are possibilities... It was my first time making it but I was pretty happy with it! I guess this would be another nice stew dish to help you weather the Florida winter.

posole with pork and green chiles I smuggled back from New Mexico green salad cold beer edit: oops, forgot dessert: sectioned oranges w/chile powder and lime juice

Here's a few more sites: (besides egullet of course! ) recipe source and recipehound and Lynne Rosetta Kasper's site (she has great cookbooks also and a great weekly radio show on Minnesota Public radio that one can access via the internet) splendid table and saveur magazine has a bunch of stuff online... saveur

poked around a little on google and found a recent SF Chroncile article on macarons; along w/a recipes for Herme's chocolate macaron! macaron article

Boulangerie (aka Bay Bread) 2325 Pine Street (off Fillmore) San Francisco, CA 94115 415-440-0356 They have about a half-dozen flavors at any given time. I'm not sure, but they may ship. Thank you very much Margaret Pilgrim! I will definately check it out and report back soon. It will certainly be fun to experiment, but do you have any favorite flavors from their bakery? Thanks again.

meyer lemon rice pudding meyer lemon risotto