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Fish tacos with cabbage and that strange white sauce.

The San Francisco burrito is good for what it is, but San Diego is where it's at. Beans and rice are side dishes. A burrito is about the meat.

um. do you mean "saltimbocca"?

Great Steak and Potato has at least one location in Oregon--it's at the mall near my house in Eugene.

I constantly hear from Starbucks detractors that their coffee is "bitter" or "burnt" and I have to say, as a customer from about 1991 or so, that this isn't true of Starbucks exclusively--it's what happens when you overbrew coffee, let it sit too long on a heating plate, or seriously overroast the beans in the first place. I live in a small hippie town where Starbucks is considered the devil. I have been loyal to them not because I love the company but because their coffee and espresso is WAY more consistent than any of the sometimes-good, sometimes-not, local joints.

In recent years--hm..around the time breakfast sandwiches were introduced and automatic push-button espresso machines were introduced, --though, I've had my share of "burnt" or "old" tasting coffee. What to blame this on?

Nowadays, I still go to Starbucks, but I find that my Americano or house coffee is only "on" about 80% of the time. Not sure what to do...the other choice is the indepently-owned coffee shop right next door whose coffee is ALWAYS burnt.

For now, for me, it's still the green mermaid.

I grew up in Oregon's Willamette Valley. The most common "style" of Pizza around here is, well, I don't know--I just call it Oregon-style. But it is mostly about the crust--it's fairly thin, with a wide, very puffy, hollow brim that's always painted to the edge with sauce. Toppings tend to be light to moderate, and the bottom of the crust is always crisp, very sturdy, never floppy at all. Toppings tend toward the traditional, though on occasion, some California-style toppings creep in. This style is common to a number of regional chains, but seldom seen elsewhere. I've never had it outside of Oregon...

I love a big ol' flank steak, rubbed, cooked medium rare with a good sear on the outside, sliced thin. In the summer, with grilled corn, of course. Hm....or grilled asparagus. Or both. Sauce--not needed, but I don't object to a good chimichurri now and then.

Paris 1919 is a great cooking or non-cooking record!

hey Ed, that sandwich sounds great. I'm pretty sure, though, that Rucker does not own Le Pigeon. He's just the chef.