What's that you're eating?

A couple of days ago, I made another trek into The City (San Francisco) and stopped at Swan's Oyster Depot (near where I grew up in The City) to buy some horserashish. It not on the menu nor pictured here but it's the best that I've ever tasted and the only horseradish that I'll buy).

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Swan's is on every tourist's list of "Things To Do In SF" because it was featured a couple of times on Anthony Bordain's shows. So, it's usually hard to find a seat at the crowded counter but, if you go early, you can grab an open seat as I was able to do.

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Had me a 1/2 dozen oysters (3 - Kumumotos & 3 - Miyagis), a bowl of clam chowder, some bread & butter, a glass of Anchor Steam & 4 bottles of horseradish before heading to Chinatown to run another errand.

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After Swan's on Polk Street, I headed to Chinatown to buy some Chinese beef jerky. It's a sweet, sticky & wet style of beef jerky that is just like the type that use to be made at the meat market that my family use to own in Chinatown.

Tried making it myself once but couldn't duplicate it, so now I buy it at Wycen Foods:

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They've significantly raised their price for the beef jerky over time. It's $40/# now and comes in 1/2# pkgs priced at $20 each. I bought 10 of them but it's worth it to me because it's a "food memory" and a reminder of times past.

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Wycen also makes a a spicy variety of beef jerky that I've never tried, various types of Chinese sausage (of which I only buy 1 type) and many other types of Chinese style dried/preserved foods which you can see (but not buy) on their website: https://wycenfoods.com.

People (mostly Chinese) from all over the US (and probably elsewhere) flock to Wycen to buy stuff there to take back home.
 
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After Chinatown, I headed to Japantown to watch a limited release Asian American film called "Past Lives" (which is a very moving film about a pair of star crossed lovers from Korea) and had dinner at a Korean tapas place called Bansang, which is located right across the street from the old Fillmore Auditorium:

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The interior was very attractive:

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And I had a variety of dishes, including the following which I liked best, starting with Ankimo & Quail Egg:

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and followed by Mulhwe Noodles (a white fish sashimi w/thin noodles in a ponzu sauce):

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It was all delicious.
 
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sgt1372 said:
A couple of days ago, I made another trek into The City (San Francisco) and stopped at Swan's Oyster Depot (near where I grew up in The City) to buy some horserashish. It not on the menu nor pictured here but it's the best that I've ever tasted and the only horseradish that I'll buy).

6KfZDWf.jpg


Swan's is on every tourist's list of "Things To Do In SF" because it was featured a couple of times on Anthony Bordain's shows. So, it's usually hard to find a seat at the crowded counter but, if you go early, you can grab an open seat as I was able to do.

o.jpg


Had me a 1/2 dozen oysters (3 - Kumumotos & 3 - Miyagis), a bowl of clam chowder, some bread & butter, a glass of Anchor Steam & 4 bottles of horseradish before heading to Chinatown to run another errand.

xqeuWc5.jpg
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Having words like Depot, Factory, etc in the names of restaurants is typically a turn-off for me, as it makes me think of mass production. But if the place has a good rep I can overlook it and at least give it a try.
 
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jlauffer said:
Having words like Depot, Factory, etc in the names of restaurants is typically a turn-off for me, as it makes me think of mass production. But if the place has a good rep I can overlook it and at least give it a try.
Click to expand...

Swan Oyster Depot is a San Francisco institution which reportedly 1st opened in 1903 and (after rebuilding following the 1906 earthquake) has been in continuous operation at its current location for the 127 years since then. See: https://en.wikipedia.org/wiki/Swan_Oyster_Depot

All I know is that it has been there as long as I can remember going back to the 50's & there is nothing more representative of "old San Francisco" still in existence than Swan Oyster Depot. The only other businesses comparable in age are the Tadich Grill, the Fairmont Hotel and the Far East Cafe.
 
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Bought 4# of bacon on sale today and decided to cook 2# of it right away to eat & to save space in my freezer.

This is the 1st 1# batch and couldn't resist eating 1/2# of it straight off of the tray.

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But not to worry. I still have a lot left to eat later. LOL! ;)
 
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sgt1372 said:
Bought 4# of bacon on sale today and decided to cook 2# of it right away to eat & to save space in my freezer.

This is the 1st 1# batch and couldn't resist eating 1/2# of it straight off of the tray.

YsofXpX.jpg


But not to worry. I dtill have a lot left to eat later. LOL! ;)
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I did a pound of thick-cut on the grill last week. Wife doesn’t like them grilled for some reason and I had to eat them myself in sandwiches and pastas. She only likes them done low and slow in the oven, the thinner the better. I usually do them in a metal pan at 320F. Gas oven. What temp did you say you do yours at? They look wonderful!
 
sgt1372 said:
Bought 4# of bacon on sale today and decided to cook 2# of it right away to eat & to save space in my freezer.

This is the 1st 1# batch and couldn't resist eating 1/2# of it straight off of the tray.

YsofXpX.jpg


But not to worry. I dtill have a lot left to eat later. LOL! ;)
Click to expand...
I used to have a shirt with the slogan, "Bacon, it's like meat Candy!"
 
NWFRS said:
I did a pound of thick-cut on the grill last week. Wife doesn’t like them grilled for some reason and I had to eat them myself in sandwiches and pastas. She only likes them done low and slow in the oven, the thinner the better. I usually do them in a metal pan at 320F. Gas oven. What temp did you say you do yours at? They look wonderful!
Click to expand...

I never pan grill my bacon any more. The pans aren't big enough to do a full # in one batch and it's more difficult to control the heat.

I always cook at least 1# of bacon at a time and put what I don't eat right away in the frig and reheat as needed.

I bake mine at 325F for 10 mins then I turn turn the trays around 180 degrees & move them up/down in the racks and then bake them for 10 mins more.

I've found that 350 is too high and 300 is too low. Turning the trays & switching racks also neutralizes any uneveness in the heat w/in the oven.

I take a peek at them 5 mins before the final 10 mins is up to make sure they aren't near burning (because some bacon just cooks faster) and, if they aren't fully done after the final 10, I'll keep them in for increments of 5mins more (as necessary).
 
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DocJekl said:
I used to have a shirt with the slogan, "Bacon, it's like meat Candy!"
Click to expand...

To make bacon candy just slather the bacon w/maple syrup and/or sprinkle brown sugar on top of it around the final 5 mins before they're done which is early enough so that the sugar can form a sticky layer on top of the bacon but not so early that it'll burn.
 
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