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cmilono

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  1. Most of my favorite/extravagant S.F. restaurants are *only* open for dinner. For lunch, I particularly enjoy: Palio d'Asti (http://www.paliodasti.com/) Aqua (http://www.aqua-sf.com/) Farallon (http://www.farallonrestaurant.com/) Tues-Thurs for Lunch I have heard good things about the lunch at Boulevard, but haven't tried it yet.
  2. As a resident of San Francisco, I got smitten by the idea of creating and caring my own sourdough starter. I was successful in that endeavor, and it followed that I wanted to try out some recipes that would highlight my success - so I initially did a Sourdough French Bread, which turned out almost perfect. Several months later, I tried to make English Muffins, and they far exceeded my expectations, both for flavor and texture (mouth and visual) - yes, they had those marvelous holes for the buttah! Here is my recipe: .3 cup of cold sponge culture (or liquid culture) 6.5 cups flour (I use a medium gluten bread flour, but all purpose seems O.K.) 1.25 cups water 1 cup milk 2.25 teaspoons salt 3.5 Tablespoons melted butter corn meal I progressively make an active culture with the sponge and some of the water and flour. Over some 24 hours and two feedings, everything is ready to make the dough. Mix the milk, salt and butter, and incorporate the remaining flour. I don't try to develop the gluten, it seems to just happen, so kneading isn't a long process. Roll out to 1/2" thickness, cut with 3-or-4" round cutter, and gently push both sides into some corn meal and place on a cookie sheet for some three (3) hours to rise. If you use commercial yeast, this is probably way too long. I cook them on the same sheet, rather than on a griddle, as I can cook all 20 at the same time. 450F for about 8 minutes, then flip over for an additional 5 or 6 minutes.
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