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  • Board Topic

    When you cook, what things do you NEVER compromise on?

    - italian or french made def, good ol USA doesnt requlate theirs the same. High quality dairy, cheese, yogurt, butter, sour cream, full fat, even cream cheese. Produce, I love fresh herbs, but have a black thumb (i once killed a...

  • Board Topic

    NYT Article on the "Fat Pack"

    ). The main problem of compulsive food addicts is that we all must eat thus it is so hard to fight food addiction. Part of the problem is the culture that we live in. The French eat horrible food health-wise but most are slim...

  • Board Topic

    Are steakhouses worth it??

    't compare a standup hot dog with s superior steak dinner in a fine restaurant. I also love French designer clothes, imported cars, perfune and jewelry... but hey! chaqu’un à son gôut .

  • Board Topic

    DiFara's ripped by Rosengarten

    The only way to go there is with a sort of Zen attitude. We bring a bottle of Côtes de Rhone (OK, I know it should be a Valpollicello, but I’m a French wine freak), find a table (or at least two seats), place our order and...

  • Board Topic

    BEST seafood with a view .... NOT FANCY PLS.

    I haven’t been to Fish since one of the partners left, but at the place I like best so far in FW ... Scoma’s CRAB LOUIS – 28.95 (at Alioto’s it is $27) Didn’t see actual fish and chips, but the...

  • Board Topic

    father's office

    was well worth it. the burger was absolutely delicious. we also had the very yummy spicy olives and goat cheese gratin to start. two not so high notes were the peppercorn shrimp, which was kind of flavorless and the french fries...

  • Board Topic

    i left ZERO tip. (long story- but get this!!!)

    I’m going to get yelled at or deleted because this is not really about food but I have to share that I learned that in French there is an expression just for that experience, when you think of all the things you should have...

  • Board Topic

    Your Best of 2005?

    A bit late to the party, but I’ve got to say that what has improved the quality of my food the most was switching to Plugrá butter for ALL of my cooking, baking and eating needs. I know, I know, it’s not French or...

  • Board Topic

    Last Minute Dinner Challenge: a Pound of Ground Meat - Now What?

    the meat in it. Add some sliced onion, mushrooms and french cut green beans. When they are nearly done, add cornstarch dissolved in water and soy sauce. Serve over rice.

  • Board Topic

    MSP – Getting excited about overpriced mediocre food?

    chains like that. Many of which have already been mentioned including Lucia’s, Al Vento, Birchwood, Barbette, Craftsman, and jP. I’ve also been going to French Meadow a lot recently and am looking forward to Cafe...

  • Board Topic

    Where's the best pizza in SF?

    if you ever feel like getting a quite nice hotdog for the proper cost – also pretty difficult in the bay – check out the liquor store at laguna honda. up the hill, around the corner from forest hill station, past the...

  • Board Topic

    Dinner Party Wine Etiquette

    How very true. Wine is never appropraite as a house gift when invited to a French home. However, if one is American and brings a bottle of Bourbon, it is greatly appreciated. The “no flowers” rule is a little...

  • Board Topic

    Ice Cream Summary

    the egg yolks in this stuff. A recent lemon verbena tasted like frozen pastry cream, and that is a compliment. Do try. Chocolate Confections (3066 N. Lincoln, Chicago) - Local Palate does not review, but notes "A French-trained...

  • Board Topic

    Do you Understand Adult Picky Eaters?

    was traumatized—all the moreso since I already had a strong aversion to seafood. Anyway, it wasn’t until this year that I tried caviar again. Much to my surprise, it was delicious. The again, it was at french laundry.

  • Board Topic

    Arun's, Hamburger King, Brisku's and Palmar

    others (Mexican, Italian, French, Polish, etc.). Any thoughts? Al

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