6 pieces on a BLT with extra Hellman's mayo.
Matzoh ball soup with (gasp) bacon-fat matzoh balls, braised beef short ribs, pie, garlic braised chicken.
Woven into a 2x2 or 3x3 mat and baked crispy...then using my finger to swipe up the drippings from the pan!
Homemade mozzarella, fresh basil....oh anything, really...
Woven bacon, into a shield. aside from that, a wildly out of whack BLT.
I second the Bibicaffe espresso soda. i used to be able to find it in the Italian specialty stores in the SF bay, and it's gone. Even online, it seems to be only available in Italy. If anyone knows where to get it, please help! And yes Manhattan Special, well, isn't special.
Umami Burger in San Francisco, and Spotted Pig lamb burger.
I would simultaneously reduce my food budget for a month and temporarily jump on the Paleo diet bandwagon!
Lucuma or the darkest (most chocolatiest) one available.
Thank you, breadfriend!
I'm a San Francisco Bay Area girl, and have tried this. It's good, but what I loooove and can't find anymore is BiBiCaffe. Is it still made? Can it be obtained? I think it's from Italy...
A standard Victorianox.....a decent knife, but man, could i use a good one :)
Only 1??? No way. Porchetta, ribs, bacon, pernil, anything salty and cured...
Gorilla BBQ, Pacifica, CA. Best BBQ out of a train car ever!
Fergus Henderson!!!! He's my absolute 1st choice.
Or: Pepin, Keller, McGee, Brown, Eric Ripert, April Bloomfield.
All pig is good pig. Porchetta is the ultimate pig. Can't wait to try Kenji's recipe!
All the knives I drool over and can't afford. In the interim, I've been pleasantly surprised by my Victorianox chef's knife.
Gorilla BBQ, Pacifica, CA, just south of San Francisco. Insanely good chicken, pork ribs, links, pulled pork, brisket, all coming out of a single train car on the side of the road. An immense amount is given for the price, possibly close to 5lbs for a 3-way combo with sides. I drool just thinking about it.
Panini-style, with toasted Acme herb slab bread, Cowgirl Creamery Wagon Wheel cheese, pressed in my cast-iron skillet with another skillet on top. Salty, cheesy, bready, gooey lusciousness.
Beef short ribs, cooked in 2x 8-hour stages over 2 days, using an entire bottle of old vine Zinfandel and beef stock. It's so luscious, so velvety rich, even the burly rib bones start to disintegrate. Best with yukon gold mashed potatoes. Drool.
I fell in love with it at first sight. A Brent Bailey handmade, damascus chef's knife, displayed at Ferndale Blacksmith in California. He is a custom blacksmith in northern California, and produced a stunning, seriously out of my budget ($700, I believe) piece of well-balanced art. I daydream about that knife.
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