MENU -- 49'ers @ Bills Sunday December 1st -- SAN FRANCISCO -- What's on Your Plate?

[Jauronimo]

5 hours ago, SoCal Deek said:

Isn’t it a fish monger? 🤷🏼‍♂️

Why are mongers only concerned with war, whores, and fish?  One of these things is not like the other, in my opinion.

[hondo in seattle]

1 hour ago, machine gun kelly said:

That was great.  Love Sir Sean and my folk hero.

 

 

As far as dinner Sunday, my wife just received the family recipe forPot Roast and wants to try it.  Not a or a dish for her seeing as. She’s Chinese, but she loves me.

 

Cant wait.  I’ll probably be sick of Turkey by Sunday.

 

When I think of San Francisco's signature dishes, I think of both Cioppino and clam chowder in a sour dough bowl.

 

The problem is that I don't enjoy seafood.  In any case, the San Francisco food scene is about so much more - including good (i.e. delicious, authentic) Chinese food.   With roughly 500,000 Chinese people in the Bay Area, Chinese dishes legitimately represent San Francisco just like Polish dishes fairly represent Buffalo.   

 

So I've been thinking about dim sum.  But making fresh, authentic dim sum at home is hard and frozen dim sum just isn't the same.  There are great dim sum restaurants not far from me but dim sum doesn't really travel well.

 

So now I'm thinking about some spicy Szechuan food like Chongqing Chicken which is one of my favorite foods on the planet.  Then maybe some sliced pork in chili oil for variety.  And spicy szechuan green beans for a veggie.  If I was condemned to die, I'd probably have szechuan for my last meal.

 

 

 

[HIT BY SPIKES]

11 minutes ago, hondo in seattle said:

 

When I think of San Francisco's signature dishes, I think of both Cioppino and clam chowder in a sour dough bowl.

 

The problem is that I don't enjoy seafood.  In any case, the San Francisco food scene is about so much more - including good (i.e. delicious, authentic) Chinese food.   With roughly 500,000 Chinese people in the Bay Area, Chinese dishes legitimately represent San Francisco just like Polish dishes fairly represent Buffalo.   

 

So I've been thinking about dim sum.  But making fresh, authentic dim sum at home is hard and frozen dim sum just isn't the same.  There are great dim sum restaurants not far from me but dim sum doesn't really travel well.

 

So now I'm thinking about some spicy Szechuan food like Chongqing Chicken which is one of my favorite foods on the planet.  Then maybe some sliced pork in chili oil for variety.  And spicy szechuan green beans for a veggie.  If I was condemned to die, I'd probably have szechuan for my last meal.

 

 

 

 

I love me some dim sum.

 

I agree it does not travel well and the best places in my city are downtown and some distance from me.

 

Plus this is a night game and I typically eat dim sum for breakfast or an early lunch.

 

I had some great dim sum in Seattle last month.

 

The frozen stuff is not as good however I have a large diameter double stacked bamboo steamer that takes frozen locally made dim sum -- not from a corporation -- and makes it very edible.  

 

That still requires a trip downtown on Friday morning.

 

Sure would be a lot easier and cheaper than sourcing all the fish I would need for the Cioppino.

 

Ummmm...something to think about.

[machine gun kelly]

25 minutes ago, hondo in seattle said:

 

When I think of San Francisco's signature dishes, I think of both Cioppino and clam chowder in a sour dough bowl.

 

The problem is that I don't enjoy seafood.  In any case, the San Francisco food scene is about so much more - including good (i.e. delicious, authentic) Chinese food.   With roughly 500,000 Chinese people in the Bay Area, Chinese dishes legitimately represent San Francisco just like Polish dishes fairly represent Buffalo.   

 

So I've been thinking about dim sum.  But making fresh, authentic dim sum at home is hard and frozen dim sum just isn't the same.  There are great dim sum restaurants not far from me but dim sum doesn't really travel well.

 

So now I'm thinking about some spicy Szechuan food like Chongqing Chicken which is one of my favorite foods on the planet.  Then maybe some sliced pork in chili oil for variety.  And spicy szechuan green beans for a veggie.  If I was condemned to die, I'd probably have szechuan for my last meal.

 

 

 

Hondo, Ove said this to you often,but one of my favorite current characters in Hondo in SWAT. You always remind me of it.  My wife makes a mean Kung Pao andloveitas she makes it spicy. She didn’t know there were that many Chinese people in SF, but hey she’s only been here for 8 years.  She loves our country, just hates the govt.  that’s why she wanted to get her boys out of there.  I love traditional Asian dishes as she doe as almost everything healthy.  No oil, etc.  come toTampa, amdIll make sure she makes you a plate Buddy.

[Augie]

12 hours ago, HIT BY SPIKES said:

Cioppino anyone?

 

 

-----------------------------------------------------

 

Cioppino

 

One of the most famous dishes that San Francisco is known for is cioppino, a hearty seafood stew that originated in the Italian-American community in North Beach in the late 1800s. It is said that the dish was created by Italian fishermen who would gather the day’s catch and make a stew out of it on their boats. Today, cioppino is a must-try dish for anyone visiting San Francisco. The taste of cioppino is rich, savory, and slightly acidic from the tomatoes. The broth has a deep seafood flavor that is complemented by spices and aromatics. The seafood in the stew is tender and flavorful, and the Dungeness crab, in particular, adds a slightly sweet and delicate flavor to the dish.

One of the most unique aspects of cioppino is that the flavors of the different seafood ingredients blend together in the stew to create a complex and satisfying taste. The dish is often served with garlic bread, which is used to soak up the flavorful broth and complete the meal.

Overall, cioppino is a delicious and hearty dish that is perfect for seafood lovers looking for a taste of San Francisco’s culinary history. And the quintessential answer to everyone’s question, what food is San Francisco known for.

 

https://fogharbor.com/news-events/what-food-is-san-francisco-known-for/#:~:text=One of the most famous,of it on their boats.

 

This is my wife’s absolute favorite and she will get it at every opportunity! It’s funny how predictable we both are looking at menus. 😂 

 

We were out in SF decades ago doing touristy things and stopped at Fisherman's Wharf for dinner at a tourist trap. (I suppose that is redundant.)  I ordered the special which was very much like this and when the bill came it was roughly one billion dollars. 😳 I’m never shy about asking how much something is if I have any doubts. 

 

 

.

Edited November 26 by Augie

[frostbitmic]

Assuming I'm out of Turkey I'm going to go in the opposite direction ... Sesame Beef, with Broccoli, Fried Rice, Dumplings.

 

 

 

Edited November 26 by frostbitmic

[Mikie2times]

7 hours ago, uticaclub said:

For SF its Cioppino, Rice a Roni or a guys ass. 

That escalated 

[notwoz]

By Sunday, the turkey leftovers will be gone in the freezer of in the garbage. By 8:30 Sunday night, I will have eaten dinner and probably be snacking on chips or popcorn.

[Augie]

6 minutes ago, notwoz said:

By Sunday, the turkey leftovers will be gone in the freezer of in the garbage. By 8:30 Sunday night, I will have eaten dinner and probably be snacking on chips or popcorn.

 

I have a buddy who makes gumbo out of it, and it’s amazing. 

 

I must have done something differently.  🤷‍♂️

[Mike in Horseheads]

Banquet TV Dinner, on sale for 2/$4  stock up now!

[Freddie's Dead]

In WV visiting the grandkids, so IN-N-OUT BURGER, OF COURSE!  Double Double Animal Style, with a slice of raw onion, Animal Fries.

[HIT BY SPIKES]

Re-juggled my schedule so I can be downtown on Friday Morning to go to my favourite Asian Seafood Grocer when it opens up.  They have live crab there.

 

Thinking of maybe having BOTH Dim Sum and Cioppino.

 

What the hell -- it is my birthday on Tuesday...Why NOT make this a Foodie Bender!!!

 

 

 

[hondo in seattle]

19 hours ago, machine gun kelly said:

Hondo, Ove said this to you often,but one of my favorite current characters in Hondo in SWAT. You always remind me of it.  My wife makes a mean Kung Pao andloveitas she makes it spicy. She didn’t know there were that many Chinese people in SF, but hey she’s only been here for 8 years.  She loves our country, just hates the govt.  that’s why she wanted to get her boys out of there.  I love traditional Asian dishes as she doe as almost everything healthy.  No oil, etc.  come toTampa, amdIll make sure she makes you a plate Buddy.

 

@machine gun kelly, that's a tempting offer.  I first starting learning the joys of Chinese food about the same time Vince Ferragamo was taking snaps for the Bills.  And way back then, my favorite dish was Kung Pao chicken; I rarely ordered anything else. The spicier, the better - within reason.

 

You're lucky to have a Chinese wife.  Americanized Chinese food is okay but authentic Chinese food is awesome.   

[KnoX]

On 11/26/2024 at 3:37 AM, Ray Stonada said:

Need a good fish supplier… would be fun to make!

Hayes fish on Main in Clarence.  I've made Cioppino the last two years and their seafood is fresh and excellent.  They also have the best cocktail shrimp I've ever had.

[EmotionallyUnstable]

3 hours ago, KnoX said:

Hayes fish on Main in Clarence.  I've made Cioppino the last two years and their seafood is fresh and excellent.  They also have the best cocktail shrimp I've ever had.

The only time I tried to go there the line was out of the door. Idk for what because I turned around and went somewhere else. It’s on my list of “must-do” food options when I get a chance to get out 

[Buffalo716]

On 11/26/2024 at 1:55 PM, Jauronimo said:

Why are mongers only concerned with war, whores, and fish?  One of these things is not like the other, in my opinion.

Fear monger and cheese monger 🤌

[Draconator]

On 11/26/2024 at 3:22 AM, HIT BY SPIKES said:

Cioppino anyone?

 

 

-----------------------------------------------------

 

Cioppino

 

One of the most famous dishes that San Francisco is known for is cioppino, a hearty seafood stew that originated in the Italian-American community in North Beach in the late 1800s. It is said that the dish was created by Italian fishermen who would gather the day’s catch and make a stew out of it on their boats. Today, cioppino is a must-try dish for anyone visiting San Francisco. The taste of cioppino is rich, savory, and slightly acidic from the tomatoes. The broth has a deep seafood flavor that is complemented by spices and aromatics. The seafood in the stew is tender and flavorful, and the Dungeness crab, in particular, adds a slightly sweet and delicate flavor to the dish.

One of the most unique aspects of cioppino is that the flavors of the different seafood ingredients blend together in the stew to create a complex and satisfying taste. The dish is often served with garlic bread, which is used to soak up the flavorful broth and complete the meal.

Overall, cioppino is a delicious and hearty dish that is perfect for seafood lovers looking for a taste of San Francisco’s culinary history. And the quintessential answer to everyone’s question, what food is San Francisco known for.

 

https://fogharbor.com/news-events/what-food-is-san-francisco-known-for/#:~:text=One of the most famous,of it on their boats.

 

I lived just outside of San Francisco for 12 1/2 years, and this is the first I've heard about this. People would bypass the turkey and get fresh Dungeness Crab for the Thanksgiving table. 

 

For this house, I told my wife what Trisha Yearwood, aka Mrs. Garth Brooks, does with Thanksgiving leftovers, and my wife is considering it. Take all the leftovers and put them in a casserole dish. Top it with biscuit dough, and bake. 

Edited November 27 by Draconator

[HIT BY SPIKES]

I settled on a recipe to use as a guideline for the CIOPINNO ==> https://coleycooks.com/cioppino/

 

I am going to use live Blue Crab rather than ridiculously expensive Alaska King Crab.

 

I am going to serve it in a Sour Dough Bread.

 

I will make two so my picky wife and less picky adult daughter can share the other bowl.

 

 

Edited November 28 by HIT BY SPIKES

[Sweats]

My wife is hosting some sort of dinner party on Sunday night..........not for the game, but with "some people" and i'm sure she told me all about it probably 12 times, but i still don't know what the hell is going on.

 

No idea what we're eating, no idea who's coming over, nothing and every time she brings it up, i just pretend that, oh yeah, i'm all over it.......i'm not and i have no clue.

 

All i know is that it's going to be fairly fancy.

So, ole Sweats is going to be a bit of a fancy boy that evening.

 

Jesus Christ.

[HIT BY SPIKES]

1 hour ago, Sweats said:

My wife is hosting some sort of dinner party on Sunday night..........not for the game, but with "some people" and i'm sure she told me all about it probably 12 times, but i still don't know what the hell is going on.

 

No idea what we're eating, no idea who's coming over, nothing and every time she brings it up, i just pretend that, oh yeah, i'm all over it.......i'm not and i have no clue.

 

All i know is that it's going to be fairly fancy.

So, ole Sweats is going to be a bit of a fancy boy that evening.

 

Jesus Christ.

Thoughts & Prayers