weinoo

Even the pigeons here won't eat the matzo that's discarded.

Hokkaido scallps and wild gulf shrimp. Asparagus beurre moussant. Hokkaido koshihikari rice from The Rice Factory.

Oh - I see. I hadn't had my matzo yet!

That one, and Brandy Ho's, were two of my favorites. Even the "newer" Hunan (on Sansome?) was excellent.

Strangely, that wouldn't have been my first choice, had I had a choice. No - it is unleavened bread!

My guess is that matzo brei is also a "separate category," according to the OP. Which, of course, makes no sense.

Here's my blog post from 15 years ago, re: Streit's Original Matzo Factory...https://tastytravails.blogspot.com/2009/02/streitsfresh-baked-matzos-since-1925.html

I like it after the box has been open a day or two, when they get nice and stale (though often, they're stale right out of the box). So, in answer to this question: NO! You'd have to be meshugge to eat that stuff year round.

I've had the book for a long time; while not making that roast chicken specifically, it was almost cutting edge back in its day, for the simple reason she was doing a long (2 or 3 day) dry brine. And now I generally dry brine chicken, at least overnight.

That chicken is really no more expensive than so many places doing a whole roast chicken for 2 (or more). As a matter of fact, it's probably cheaper!

Never willing to let leftover pasta go to waste, I took the other night's leftover pasta and made this: Frittata with artichoke pasta. With some avocado toast and tomatoes - I'm practically Californian!

P.S. Here's the paywalled Zuni Cafe review, from the current SF Chronicle reviewer.

Our last day in San Francisco dawned, and we hadn't yet been to our favorite breakfast place! Into the car, and up the hill, Potrero Hill, that is. Where, on one of the steepest streets around, you'll find PLOW. We like it so much. The griddle tends to be loaded, all the time... And these guys rock... To go orders, to stay orders, almost everything cooked from scratch (they make their own sausage, and if you order fresh fruit, it is cut to order). Just a great place. For our final dinner, another classic - Zuni Cafe was the destination, and actually we walked from our AirBnB. As is our wont, drinks at the bar to start. And the menu... I was unwilling to order the famous chicken, not wanting the leftovers to go to waste. But there were other Zuni classics to be had. Piccolo fritto; expertly fried veggies, with that lovely aioli. A very proper Caesar salad. And my fantastic loin of rabbit. With sautéed greens, carrots that taste like carrots, and rich mashed potatoes. Significant Eater had (and loved) the gnocchi and we shared the Pavlova for dessert. Took an Uber back to the AirBnB - didn't feel like walking that stretch of Market St. again, though it does go right past the historic US Mint's San Francisco Facility. (WIKI) We stopped to read about it on our way to Zuni... Coincidentally, the following week Ruth Reichl's Substack La Briffe was a piece about her current trip to the Bay Area. I had no idea the current San Francisco Chronicle's restaurant critic is the granddaughter of Henry Chung, he of the famous Hunan Restaurant, a beloved place I often dined at, even back in the 80's. Soon, we'll head back north, to the Sonoma coast, valleys, and Healdsburg.

I was hoping you won't use round - not enough fat, connective tissue or flavor for this dish. And I think the dish would be great over polenta.

Can you show us what the blade for your machine looks like? I'm sure you looked at eBay, where usually one can find almost anything.

I think, despite objections that dim sum are rarely made at home, one might find some nice recipes, tips, helpful suggestions, etc. in: I have one or two books by Eileen, and they're quite good. Amazon link...(eG-friendly Amazon.com link). I mean, don't we bake bread? Make complicated pastries? Stuff pastas? Cure meats? Make pickles? Etc.

My preferred anchovies are these (eG-friendly Amazon.com link)... Or these: When I'm not using salt-packed. Take out what's needed, and store the rest right in the jar they came in, in the fridge. For salt-packed, they stay in the salt in whatever can/jar they came in as well.

Channeling Rome... Mezze rigatoni with fresh artichoke hearts, shallots, garlic, lemon zest and Pecorino Romano. Endive dressed with anchovies, garlic, lemon juice, red wine vinegar, olive oil, salt and pepper.

Our penultimate dinner in San Francisco, at a place we've been to 3 or 4 times in past visits, was slated to be sold to a South Bay restaurant group a couple of years ago. When that deal fell through, in stepped the real estate agent working on the deal; living a few blocks away, loving the restaurant herself, she ended up buying the restaurant. Many of the staff remains from way before the pandemic hit; heck, we even recognized our waitress from a prior visit! Welcome to Noe Valley's spectacular La Ciccia, one of the very few Sardinian restaurants in the country. (There is a place in Miami Beach, Sardinia Enoteca (which skews more generalized Italian), but that's the extent of Sardinian places I know and have been to). There used to be a rule to not use cameras or cell phones at the table; I believe that rule has been changed (even though I used to sneak pictures), as no one seemed to mind my snapping away. No one, that is, except my dining companions - yes, we once again met friends for dinner! We shared a number of starters: Classic Sardinian salad of celery and bottarga. Funky and delicious, simply dressed. The high quality of the roe makes this dish special. Roasted Monterey squid, with basil oil and greens. I love this dish. Each of us had a pasta, with Significant Eater having her favorite spaghetti with bottarga. I, on the other hand, had a special pasta of the day: A spicy, fantastic fresh pasta with Dungeness crab. Which I could possibly eat every day. Friends split the lamb loin drizzled with Saba as their secondo: We shared the oven roasted whole prawns: Cheese was had. Desserts were had (gelati, panna cotta). Lots of wine, too; what can I say, we only see old friends once in a while! And I am so glad this restaurants remains in good hands. COMP DISCLOSURE: Dessert wines all around.

Love the turnip cakes!

Not as bad as it has been made out in the press. One thing we noticed was certainly less foot traffic and more vacant storefronts than ever before. Covid probably did that to many cities. The homelessness is visible, but I have to say - it was always visible in the nice weather, west coast cities.

Continuing on San Francisco portion of our trip; met a friend at another old favorite, for lunch, in the gorgeous... Rincon Center. Located within the center, Yank Sing... Sorry, no food pix. It was enough dealing with the crowd, our old friend, and carts! That night, however, another old friend (seems as if a lot of our friends are "old") joined us for dinner at: State Bird combines what they call dim sum, carried around by variously tattooed and pierced people, and food ordered via our wait person from the kitchen. We ate a lot. Some looked like this... The gorgeously fried state bird (that's a quail - 3 pieces). Beef tongue pastrami. Yuba and Dungeness. All in all, a really excellent meal - there were at least 5 or 6 more plates, dim sum sized. And lots of wine. The next day, bright and sunny, we took a drive down the coast, only as far as Pacifica. Friends we were going to meet in either Santa Cruz or Pescadero were covid infected, so that plan got scratched. Picked up sandwiches at a place in the outer Richmond, and continued on out to the Great Highway. As it often is, the coast in California is pretty awesome. Just don't get too close to the edge. This guy was gigantic. Ever see one of these? It's the driverless car for hire. Not that bright, as it was stuck in the crosswalk of the Embarcadero after the light changed. Just stop already. Back in the city, freshened up at our beautiful AirBnB - we stayed in a totally different part of the city than we have on all our previous trips; out in the Castro. It had a lovely private deck and yard, an organic chef's garden. Lemons and limes, figs, herbs, you name it. Also, the hosts (who live upstairs in the other half of the house) were taking care of this little Yorkie, named Ziggy. Ziggy came down and visited us many, many times - it was delightful. After naps, we set out to meet another couple of friends - yes, this was a trip reconnecting with many people; some from my old days in California, and a few New Yorkers who had moved out west.

You're welcome. We did not visit Rancho Gordo (in Napa) this trip. He used to have a dedicated stand in the Ferry Plaza Market; that stand closed quite a few years ago.

And we had a meal at one restaurant where it was stated (either on the check, or maybe on the menu) that a cash payment would result in a 3.7% discount (just about what the cred it card companies charge the restaurant). I have zero problems with the kitchen staff making similar wages to the front of house staff; they work just as hard, if not harder.

Damning with faint praise? I suppose this means that for a serious pasta book (and there are plenty), one could do a lot better.