No fuss, no knife. I love this video.
Video: Peel a Head of Garlic in 10 Seconds
March 24th, 2012 · Tools
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Eat Good Food
March 17th, 2012 · San Francisco, Travel, recommended
Try this on for a Bay Area food adventure: Visit Bi-Rite Market in San Francisco without a shopping list. Your only agenda is to leave with ingredients to make dinner. Go in the morning when the crowds are manageable and when you have at least a snowball’s chance in hell to find a parking space. Let the season inspire and guide you through the meticulously sourced produce, proteins and sundries. Stop and read the signage and consider where your food comes from and how it was grown. Ask questions about pairings and preparations. Be ambitious.
Need some encouragement? Watch this video.
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Turn Your Grill into a Pizza Oven
March 13th, 2012 · Pizza, Products, Tools, bbq
I have been waiting for a commercialized version of the “Franken Weber”, the grilltop pizza oven used by expert street pizzaiolo Jeff Krupman a.k.a the Pizza Hacker. Check out the Pizza Kettle. Based out of Groveland, MA, the company was started by Al Contarino who came up with the idea in his barn.
Al designed a steel sleeve that sits between the grill bottom and top creating a cooking chamber. Heat comes up from the back of the grill, along the rear of the chamber and over the top exiting the front opening. This creates a consistent heat flow over the top of the pizza much like a traditional brick pizza oven. The company claims that the Pizza Kettle can maintain temperatures upwards of 750 degrees with the right mix of charcoal and wood fuel.
See Al describe his invention.
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Saha: An Oasis in the Tenderknob
March 10th, 2012 · Reviews, San Francisco, Where to Eat in San Francisco, recommended, seafood
Tagines, kibbeh, kofta, fouel and fattoush all star on one adventurous menu. The muse of Yemeni chef /owner Mohamed Aboghanem, Saha, defines Arabic fusion cuisine. Fresh, locally sourced proteins and vegetables are the canvas for a collage of flavors that takes diners from Western Asia to Northern Africa and back to California. As such, Saha has quietly become one of the most interesting restaurants in the San Francisco.
Set in a recently renovated JdV hotel in the City’s Tenderknob neighborhood (more Tender’ than ‘Knob), Saha fits right in with it’s thrifty hip decor that creates an unpretentious invitation to everyone from hipsters to the blue hairs. As welcoming as it may sound, be warned. Don’t think you’re going to just drop in before 9:30pm without reservations and don’t expect to call and have everything go smoothly. While the staff it Saha is friendly and helpful upon arrival, the front of house seems a little disorganized. This could be a testament to their popularity of course.
Service and location aside, the food is the star here and it more that makes up for any slight experiential inadequacies (shitty parking, tranny walkers lurking on the corner). Vegetarians, vegans and the health conscious crowd can take a lighter journey with Aboghanem’s vegetarian and vegan dishes like Yemeni fouel, a rich hummus-like dip of fava bean, onion, garlic, tomatoes and Za’taar cooked together then pureed and served with dense housemade pita. Even the classic Arab fattoush salad is fantastic, a combination of fresh romain, cucumber, tomato and feta mixed with a tangy, aromatic mint, sumac, lemon juice and olive oil dressing. And, the helba, Yemen’s national dish, a stew of okra, potatoes, vegetable broth and fenugreek is as good as any other nation’s most popular bowl meal.
Carnivores don’t fear. Saha is known for their lamb and seafood dishes. The lahem sougar, grass fed lamb roasted in sumac and pine nuts served over creamy baba ganoush with pita, olives and spicy harissa sauce is as good as a lamb dish gets. While some traditional items may not stray too far from conventional preparations, the concept of fusion cuisine comes alive with dishes like pan seared chicken livers served with caramelized bananas. The nightly specials often highlight chef Aboghanem’s creativity and willingness to experiment with seasonal ingredients with creations like phyllo wrapped dungenous crab and local grilled sardines from Monterey Bay.
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Football Fantasies, Nostalgia and Frank’s Bratwurst
January 29th, 2012 · Cleveland, Sandwich, Silf, The Best, comfort food, condiments, pickles
As “Super Week” 2012 approaches, I started thinking about what I’d serve if I had a party (truth is I can’t this year – no furniture, another story). Dungeoneous crab season is about kicked and I’ve probably had my fill already this year. I actually grew a set of claws. Big Mike’s Spicy Chili sounds good but it’s a lot of work and and I don’t think he really gave me his recipe. Mine is never as good as his. Wings! If only I could make them like SGH. I am not very good at deep frying.
What about brats? What about brats with warm jalapeno onion kraut on soft white roles? Done! Now, I can’t stop thinking about Wisconsin’s soul food, the thrill of the grill, those pale German wieners that have been enjoyed since the 1300’s. I laid in bed last night and dreamed up at least a dozen sando concoctions and now I need to track down some of those tasty sausages to drench is spicy mustard and cover with peppers, onions, pickles and kraut (and maybe some secret sauce). And then nostalgia set in.
As I laid there this morning, I had memories of eating brats at Cleveland’s West Side Market with my parents. They’d take me there as a kid to walk through the fragrant maze of specialty meats, local produce and prepared foods. We’d stop at Frank’s Bratwurst and have a sandwich, that is, if I hadn’t fill up on pizza bagels (another Cleveland delicacy). Later, in high school, I would sneak off campus and head over to Frank’s. I remember doing this alone a couple of times. Maybe this is how my food adventurism was born.
This summer, I went back to the West Side Market and was relieved to find Frank’s is still slinging sausage sandwiches. It’s been nearly 40 years since Frank Ratschki, an Austrian immigrant, gave up his assembly line job, through caution to the wind and secured a spot at West Side Market. They sold their sausages for $.55 cents then. Now a sandwich is $3.00. Inflation.
Good news. Frank’s Bratwurst online store is finally functional. Their words not mine. Who knew? I just ordered a Basic Brat Gift Box, 25 links of Frank’s bratwurst, Bertmans Ballpark mustard, Sterns brand horseradish accompanied by 2 pounds of the sauerkraut that everyone loves! Now I just need 25 friends, and a place to wear my Frank’s “wurst lover” t-shirt for the big game.
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Look! Meat Zeppelins
January 21st, 2012 · Reviews, San Francisco, Uncategorized, Where to Eat in San Francisco, recommended
Boys night at the House of Prime Rib
The House of Prime Rib has been slinging mad cow for over 60 years. It’s survived countless food movements, diet fads and busted bubbles solidifying itself as a San Francisco food landmark. They do one thing here. They do it well. And, they do it over 600 times a night. This place is a meat machine catering to special occasions, large groups, old-timers, date nighters and plenty of gapers that have tipped off by a network of hotel concierges that are rumored to be on the take.
Everything considered, the HOPR could be the greatest venue of all time for boys night. The drinks are stiff, the waiters are loose and there is only one main course to choose from – salt cured prime rib sliced table side out of custom meat zeppelins. You choose the cut, how you’d like it prepared and pick a couple of sides (creamed spinach, baked potato and Yorkshire pudding) and that’s it. Order the largest martini you’ve ever had, a couple of bottles of wine and feel free to get as tossed as you want. You won’t be alone. And, if by the end of your meal, you haven’t had enough fleshy, salty goodness, your waiter will have the meat zeppelin sent back to your table for a slice of beef on the house.
Watch Anthony Bourdain enjoy the “meat palace”
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Where to Eat SF: Tony’s Pizza Napoletana
December 31st, 2011 · Italian, Pizza, Reviews, San Francisco, Where to Eat in San Francisco, casual, recommended
Photo: The San Francisco Chronicle
Is the best pizza in the United States right under our noses here in San Francisco? The editors of USA Today’s Great Bites column seem to think so. In an article published this fall, they rave about the Bay Area’s most ambitious pizzaiolo Tony Gemignani and his North Beach pizzeria. It’s impossible to argue that this guy doesn’t take his napoletana pizza seriously. With seven ovens, over 10 championship trophies, a first place finish in the World Pizza Cup in Naples, Italy in 2007, an on-site pizza academy and a near cult like following, Tony and his pies are no joke.
So, does Tony’s live up to the hype? I think so. Here are a couple of personal experiences that confirm Tony’s is the real deal.
- My friend, dedicated Realfilf reader, professional chef and all around lover of food, Aaron, once had a five day bender during which he ate at Tony’s every day and he still goes back at the drop of a hat.
- I was walking home one night after having been adequately served at various North Beach drinking establishments and instinctively avoided Golden Boy (I don’t like square pie) heading to Tony’s take-out window. As I walked up, Tony’s troops told me they were closed. I must have looked like I lost my cat because the next thing I know, one of the guys told me to hold on a minute. He ran back to the kitchen and fetched a “staff pie” that they must have been saving for a late night family meal. Without hesitation, I was offered an entire pizza for free. No shit. And, yes, I took it home and ate the entire thing.
- Mike, another friend, Realfilf loyalist, fellow pizza connoisseur and a damn fine cook himself once got a flat tire on the way to Tony’s for boys night. Without missing a beat, he had a gas station throw on his spare, he found parking in North Beach (a feat in it of itself) and he still managed to make dinner, order too many bottles of wine and double pay the bill (the server’s mistake to be fair). When Mike called the next day, the folks at Tony’s admitted the mistake so Mike opted to go back the next night with his wife and another couple to settle up and enjoy another great meal on the house.
- Over Thanksgiving weekend, I managed get into Tony with a group of friends including the most Italian person that I know personally, Nicoleta P. For the record, Nic is the daughter of an Italian baker, she lives in the US pizza mecca, NYC, and therefore is clearly an expert on all things Italian. She loved the place, said the pizza was legit. And, Ben, her better half, my dear friend and serious eater confided that Tony’s pizza was as good as pie as any he’s had in NY. I don’t think it was the Fernet talking either.
Realfilf Review:
As you can tell from the list “Where to Eat in San Francisco“, I don’t avoid pizza places. It’s hard not to in a town where pizza is en vogue and food fads spread like a bad case of lice. Truthfully, I’d take a good pie as my last meal (maybe Tony’s award winning Marghertia or one of the the Pizza Hacker’s creations). In a word, Tony’s is special. It’s that neighborhood Italian place where you went as a kid only the food is way more sophisticated (and a shit ton better -sorry Parasson’s). Most importantly, the pizza is damn good. It doesn’t matter what you order. Take a friend, a date or your family, everyone wins at Tony’s. Just remember to go and get your name on the wait list early as Tony’s ain’t a secret. And, if you do have to wait, no problem. Head two doors down to Tony Nic’s (no relation) and have a proper cocktail at one of North Beach’s best watering holes. They’ll call you when your table is ready.
Try: The appetizers are not to be missed at Tony’s. On the lighter side, start with the Italian white anchovies with calabrese peppers or the classic caesar salad. But, make sure you save room for a Gigante (only 25 available a day), a grapefruit sized meatball (maybe the best ever made) served in a bowl of spicy marinara sauce with your choice of toppings. The Gigante with a farm fresh egg and calabrese peppers is sublime. On to the pizza. You almost have to order Tony’s award winning Marghertia made with San Felice flour, San Marazano tomatoes from Italy, sea salt, mozzarella fior di latte, fresh basil and extra virgin olive oil. Careful, they only make 73 a day. Otherwise, be creative. Try a coal fired pie like the New Yorker or make your own. Even the gluten free pizza is good – really.
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Serious Eats Lists the Top Sandwiches of 2011
December 30th, 2011 · Cleveland, Reviews, San Francisco, Sandwich, Silf, The Best, comfort food
Old School Bologna Sandwich at B Spot (Cleveland, OH)
I’m a sucker for “the top xyz of the year” lists. Pure mind candy. So, I almost passed out when I saw that Serious Eats editor, Erin Zimmer, published the “Top Sandwiches of 2011” list. As a devout fan of all things sandwich, I love a good list of ”Silfs” ( see the SILF category to the left). There’s even a slideshow ( I love food porn too).
Here’s Erin’s list of the top 10 sandwiches that readers of Serious Eats loved this year.
Realfilf Notes:
I can vouch for Pal’s. Risking encounters with surly Mission hipsters and zealous parking enforcement ding dongs, I’ve managed to plow through a couple of Pal’s creations. One standout is Aunt Malai’s bordering on the world famous Lao sausage on an Acme roll dressed with cucumber-cilantro relish, River Dog arugula and soy-yuzu mayo. Cap this baby with a healthy dose of Sriracha and BLAM!
Clyde Common is legit. I’ve got hands on experience at this ”Bicycle City” foodie scene anchor. I haven’t had a sandwich at Clyde Common but, I did thoroughly enjoy some sweetbreads ravioli one night in 2007.
The B Spot is on my list for sure and a visit is completely within reason in 2012. My folks frequent Michael Symon’s Cleveland-area burger chain. I’m sure they opt for salads but, I’ll bet I can convince my mom, a fried bologna aficionado, to split an Old School. Though, ever the slave to Eastern European comfort favorites, it may be tough for me to resist ordering the Clevelander, a brat with coleslaw, hot sauce and fries.
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Another Trip to the Comfort Food Mecca: Sokolowski’s, Cleveland, OH
August 21st, 2011 · Cleveland, Polish, Reviews, Travel, comfort food, recommended
It’s undeniable. Somewhere in my tangled DNA there are more than a couple of strands of Eastern Europe. I’ve heard some talk of Romania ancestors. Maybe Passen was Passenski or Passenovich. Whatever the origin, I have an innate craving for Eastern European comfort food and there’s nowhere better to scratch the itch than at the comfort food mecca, Sokolowski’s on Cleveland’s Near West Side.
I first wrote about Sokolowski’s in 2009 after a gut busting visit highlighted by a traditional bratwurst, side of red cabbage kraut and, of course, an order of potato pierogies swimming in cooked onions and butter. This time around, I went with a smoked kielbasa sandwich smothered in sauerkraut and the obligatory side of starchy potato and cheese pierogies. Ahh, the power of the pierogie. Not exactly a light meal. Lucky for me, all I had to do the rest of the day was sit on a plane for five and a half hours. Burp.
Sokolowski’s is officially one of my favorite places in the world to eat. It’s a retro shrine to things that remind me of my childhood; family, Eastern European comfort food, working class people and the Near West Side of Cleveland.
Check out the food celebs paying homage to the almighty Sokolowski’s.
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World Famous Buddy’s Italian Salad Dressing
August 20th, 2011 · Italian, Reviews, condiments
For years, a close friend has been ranting about salad dressing that he and his brother liked some much as kids. They ate it on toast and even by the spoonful. I had a similar affinity for barbecue sauce that one of my dad’s clients used to make, The Sauce from the Boss. I used to drink it from the jar.
Recently, my friend tracked down a couple of bottles of Buddy’s World Famous Italian Dressing. Fortunately for all of us, Buddy’s is still available albeit in limited quantities. Apparently, they don’t distribute it to stores anymore due to an equipment failure. Created by Buddy’s, an Italian restaurant in Pocatello, ID., their self-proclaimed world famous dressing recipe remains a house secret. In this case, I’ll bet that letting things remain a mystery is better. Nothing this good can be remotely good for you.
Rich is an understatement. One spoonful of Buddy’s is enough to make two salads sing. While the exact ingredients may never be revealed to the public, I’ve isolated what I believe to the be the main ingredients of Buddy’s: canola oil, olive oil, white wine vinegar, coarsely grated Parmesan cheese, minced garlic, salt, pepper, dried oregano, garlic powder and onion powder.
Interested in seeing what all the hype is about on your own? Order a some Buddy’s and be prepared to have another addiction.
Check this out. Guy gets dirty with some Buddy’s.
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