Margaret Pilgrim

Perhaps the perfect definition.

Viet crepes are easy enough to make at home, requiring almost no exotic ingredients. To be honest, ours are better than many that we've sampled at Viet restaurants. There are many reliable recipes on the net; here is one. Enjoy at will!

Individual Dutch babies dressed with ragu of prawns, clams, onions, sorrel, white wine, well...a little butter...

I was supporting your previous statement by suggesting that we pay a lot for good stuff here, too.

Get in line.

@weinoo Prime produce is not cheap for most shoppers in California. In SF we have two tiers of produce. Organic farmer's markets and premium markets are expensive. Like really expensive. Civic Center and Alemany farmer's markets are relatively reasonable, as are Asian markets. Country road stands can be dirt cheap or more likely market priced. Like the old hitchhiking joke, nobody rides for free.

I love the crackle of bread crust as it contracts, hot out of the oven. Yesterday's was so loud that I tried to capture it in a video. Lovely as a souvenir, but too large to post. But this is a screen shot of one of the frames. It sounded like firecrackers!

Dinner plans with family fell through and we had no back-up plan -> baked potatoes with gianciale, gianciale drippings ('cause, why not?), Mexican sour cream and chives. So comforting I didn't miss the party!

As a social scientist married to an engineer, I can verify this statement.

Such very shocking and sad news. All of my best thoughts to her family. I am recalling a conversation with another internet person who joked that his wife commented on all of his “imaginary friends”. His as well as my response: these are NOT imaginary friends but rather real and important ones, even if we’ve not met face to face.

Flammekuchen, guanciale standing in for bacon.

Way to go!!!

Life is good!

IMHO these menus and their prices reflect more on the target diners and the restauratuers than the cost or execution of the food.

Thanks for this! I have a collection of various sizes of but not the collection box. Came from my mother. I never knew about the rest of the "contraption".

Trying to recreate a dish we enjoyed in the Plaka some 40 years ago -> Lamb and Eggplant, recommended by our waiter as "Lemon Eggplant". Regardless of translation glitches, it's delicious. Use bone-in shoulder pieces if you can.

@scubadoo97 BINGO.

Reminds me of the call I made. I called our corner super on Monday, July 5 to see if they were open. The woman replied, "I answered the phone, didn't I?"

Would you be able to describe each of these to us in more detail?

Cornish pasties (lard pastry enclosing steak cubes, potato, rutabega, onion) Napped with untraditional, unless you've eaten at Woolworth's lunch counter in Butte, Montana, beef gravy

Or not.

Dishwasher detergent is my accomplice. A tablespoon in a baked on disaster + boiling water + an overnight rest = a half-hour disagreeable work avoided.

There’s classic and there’s modernist.

Sliced nectarines with gorgonzola. Spirals with clams in squid ink sauce.

It really is about perception. I remember two recent restaurant conversations with FOH person regarding decibels of music. "It's loud? Really? I hadn't noticed it." And nothing done to address it.