Sunday, June 26, 2016

Breakfast at Tiffany's

Place: Breakfast at Tiffany's
Location: 2499 San Bruno Avenue 
(at Thornton Avenue)
Hours: open Monday - Friday at 7:00am; 
Saturday and Sunday at 8:00am
Meal: Stella Hash Browns with two eggs over-medium laid (layed?) on top ~ green chile, tomatoes, Cheddar and Jack, sour cream (and it is not listed on the menu, but they also add a ramekin of salsa); a glassa freshly-squeezed orange juice; and, afterward, a cuppa Four Barrel Coffee Guatemala Los Yuc (no relation to Kevin that used to play First Base for the Boston Red Sox)

(There is no [well, none that I was intentionally aware of] EweToobular juxtaselection between "Breakfast" or "Tiffany" and the Tallest Man on Earth[1]. The last time that I ate at Breakfast at Tiffany's I linked a few songs by his [then] wife Amanda Bergman [who also goes by the stage name Idiot Wind][2].)

Breakfast at Tiffany's is another place that I really should have gotten back to (see last 'blog-entry from March 1st, 2015) much sooner than I have today. This is a great family-owned joint. I just hate the "long drive" over there and back. I also like how they took the name of their restaurant from my 'blog-thing title. (You know what they say: "Importation is the sincerest form of flatulence.")

Hopefully, it won't be another year (or more) before I get back there again. I still want to check out a few other items from their menu, like: San Bruno Omelet (spinach, mushrooms, Jack); "Veggie" Omelet (kale, spinach, mushrooms, tomatoes, onions, bells [as in the berry ~ bell peppers; they don't actually add any kind of bronze or iron idiophonic percussion instruments to the meal... Hmmmm? I wonder what The Bruce Dickinson would have to say about all of this.], black olives, avocado, Jack; I would have probably ordered this one if I already didn't have in mind to order what I did; plus, my last visit there, I had a similar meal as a Tater-Tot Skillet); or San Bruno Florentine (sautéed spinach and mushrooms, sausage patties [which I would have nixed, natch'], Hollandaise, Jack; from the sound of their menu, it's dollars-to-doughnuts [Do you think in Mexico, they have a similar phrase "pesos-a-churros"?] that this Saint Bruno guy must have been the Patron Saint of Lost Spinach and Mushrooms).

What's not to love about this meal? It's a mess o' hashbrowns with green chillies and two types of cheeses (which made for a really nice gooey goodness). I would just like to point out that the old owners used to have this as "Stella Hashbrowns", where hashbrowns was one word. Whether as oneword or two words, it all still tasted great to me.

I stated that this was a "freshly-squeezed" glassa orange juice. I meant that literally; I watched as they did just that this morning with one of them new-fangled automatic juicer-machines which will slice a whole orange in half and then juicify the two halves. (You know, the kind of contraption that George Jetson would always complain to Jane and Rosie about.)

Breakfast at Tiffany's offers as condimentary supplements both Tabasco® Brand Pepper Sauce (Original Red Sauce) and Cholula® Hot Sauce 
(Original). Knowing that from my previous visit, I came prepared with a few of my own hot sauces and used some Marie Sharp's Grapefruit Pulp Habanero Pepper Sauce (Thanks, Mom!) on top of one of the eggs and some Sunbelt Plantations Vidalia® Onion Picante Hot Sauce (Thanks, Cindy & Greg!) on top of the other egg. My little collection of lined-up hot sauce soldiers did not go unnoticed (I was sitting at the long diner-counter area) and I got a few comments from the wait-staff people. The wait-staff guy-person behind the counter that had initially taken my order even thought that I was a salesman for hot sauces at first.

I wasn't planning on having any Coffee until I got home this morning, but, after breakfast, I decided to walk down San Bruno Avenue (Oh! I just got why they have several dishes named "San Bruno" on their menu now. It's in reference to "Avenue". Ol' Bruno must have really been the Patron Saint of Avenues and Boulevards of Lost Souls. Ha! It didn't take me long to figure this one out.) and happened to see a way cool mural at the end of Burrows Street (right where it dead ends at Highway 101). When checking it out, I noticed that there was actually a new Four Barrel Coffee coffeehouse there, too. I have had their Coffee before and knew it to be a good cuppa, so I had to check this place out. This coffeeshop is located in what was once a two-car garage beneath a house. This is a very cool set-up and location for a coffeeshop; however, it is so off-the-beaten-path that unless you are a Nosey Parker like me (or that Saint Bruno guy), you might not even be aware that it exists.

Glen Bacon Scale Rating
Stella Hash Browns ~ 7.5;
Four Barrel Coffee Guatemala Los Yuc ~ 7.2


1. Ha! Kristian Matsson's stage name is really meant as a joke, because this diminutive Swedish singer-songwriter would have to stand on a soapbox just to look up to Justin Pedroier.

If you have never heard any of his music before, I suggest checking out his 2010 album The Wild Hunt. You can easily find the entire thing on EweToob. The comparisons to a young Robbie Zimmerman are well-founded as he is a big fan of the old mumbler.

It is interesting to see that some of the best 'merican Folk Music is coming out of Scandinavia now. One of my favourite musical "discoveries" in the past five years is Daniel Norgren (who is also from Sweden, but he has no particular moniker of his own; however, he really is pretty tall and should do a double-bill with Kristian Matsson as the Shortest Man on Earth as a joke).

2. Yes, as in the little Robbie Zimmerman song of the same name. (I can only assume the stage name "The Tallest Woman on Venus" was already taken.)

Saturday, June 25, 2016

green chile kitchen

Happy Half-Christmas to all!

Place: green chile kitchen
Location: 1801 McAllister Street
(on the corner of Baker Street)
Hours: open for breakfast Monday - Friday at 9:00am; "Brunch" available Saturday & Sunday at 9:00am
Meal: Root Vegetable Hash ~ carne adovada[1], 2 fried eggs, sautéed greens, red chile & crema; a side of Roasted Potatoes + chile[2] & cheese added; and a large glassa sandía agua fresca

(Today's EweToobular juxtaselections should be pretty self-exploratory.

"Green" on Red[3] ~ simples. 

And everyone knows that Les Black Carnations are originally from Tucumcari, New Mexico.[4])

I really don't know why it has taken me this long to get back to green chile kitchen (see previous 'blog-entry from January 25th, 2015); I know that I had them marked as my "New Find for 2015". Well, it was my new find, they are already celebrating their ten-year anniversary this year. They have been open for six years at their current location and the previous four years were at a smaller location a block away on the corner of Fulton and Baker Streets. They have a hermana ubicación named chile pies baking co. that is located there now. Unfortunately, that restaurant doesn't open for breakfast (or "Brunch" even). I have eaten their hand pies before, but I really need to get back to check out their Fritos® Pie (vegetarian-style).

This is set up like a lot of coffeehouse joints in the city. You order at the front counter, pay for the meal first, they give you a number (mine today was "Lucky #13!"), and then they bring the meal over to you when it is ready.

One of the reasons I really thought that I would get back again a lot sooner than a year and a half later was that they have several other great-sounding ideas for breakfast ("Brunch", whatever; even though they call this meal "Brunch" on the weekends, they open up at 9:00am, which is plenty early enough for me to forgive that snooty-*ss moniker):

Quelites[5] & Eggs ~ scrambled eggs, sautéed greens, brown rice, avocado & pico de gallo;

Migas ~ eggs, crispy tortilla strips, green chile, tomatillo avocado salsa & cotija, served w/ black beans (this is just a Tex-New Mex version of chilaquiles);

Huevos Motuleños[6] ~ corn tortilla, eggs, black beans, green chile, peas, Feta(?!?) & fried plantains


Breakfast Flat Enchilada Plate ~ housemade corn tortillas, eggs, meat, chile, cheese & crema, served w/ posole[7] & beans (I would have to order that without the dead, decaying animal flesh and possibly no posole, depending on how they prepare their posole).

Of course, I ochenta-y-seis-ed the descomposición carne de animales muertos and went with la opción vegetariana. I am not exactly sure what all the "root vegetables" entailed; I am pretty sure there were sweet potatoes and red bell peppers (while not being a root vegetable, these are botanically a berry, but who would ever order "Root Vegetable & Berry Hash"?). I asked the pretty order-taking counter lady-person which vegetables these were, but she could only name sweet potatoes and squash(? Since when is squash a root vegetable?). She asked the cooker-staff guy what else might be in these, but there seemed to be a bit of a translation problem, so we will just stick with sweet potatoes, squash (possibly, of some sort), and red bell peppers for now. I was thinking that one of the other root vegetables might have been yuca (as in cassava/manioc), but the pretty order-taking counter lady-person said that wasn't right (and "yuca" in Spanish is "yuca", so there shouldn't have been any translational mix-up there, anyway). I would liked to have seen (or been told that) there were one or two other root vegetables in this dish (I know they use zanahorias in Mexican cooking all the time). And unlike the Roasted Root Vegetables that used to be offered at Miss Millie's, this did not include any fennel. 

I didn't bother the pretty order-taking counter lady-person to find out which greens were in the "sautéed greens" (I am pretty sure that there was no way the cooker-staff guy would have been able to tell her which specific greens they were). However, I think it was kale, mustard, and probably either some collard or turnip greens. Whatever the combination was, I liked it very much.

They offer the Roasted Potatoes as either "mild" or "spicy". Of course, I ordered these "espicy", but they turned out to be only picante gringo, which was still tasty enough for me, anyway. (New Mexico chillies can range anywhere from 0-70,000 Scoville Heat Units; that means they can be as mild as bell peppers or about as hot as pequin chillies or the milder-range of piri piri chillies. These today seemed about as "jot as jalapeños" to me.)

At first, I thought that this was all going to be too much food, but the portions were not that large, and this ended up being the perfect amount of food for the likes of me (or for me to like).

For condimentary supplementation, green chile kitchen has Tabasco® Brand Pepper Sauce (Original Red Sauce), Tapatío® Salsa Picante Hot Sauce, and Melinda's® Hot Sauce (Original Habanero Pepper Sauce). It really didn't matter, as none were needed or used. I didn't want to mess with the nice flavours that were already there.

I skipped any Coffee with the meal (they offer Mr. Espresso® ~ or at least they did the last time I was there ~ which is decent enough). So when I got home, I figured to keep with the whole "Half-Christmas" (whole half?!) theme, I would brew myself some Bettys Christmas Blend ~ Single Origin (Do you think in Yorkshire-speak they say "Mash the Coffee", too?) which I still have some (well, a lot) left over from an actual Christmas gift (Thanks, Greg & Cindy!) to enjoy while computering-up this 'blog-entry.

Glen Bacon Scale Rating
Root Vegetable Hash ~ 6.9;
Roasted Potatoes + chile & cheese ~ 6.8;
Bettys Christmas Blend ~ Single Origin ~ 7.1


1. Stupid, useless cunning linguist/pseudo-culinaristic pointer of the day:

"Carne adovada (or adobada)" simply means "marinated meat" in Spanish. The combination of spices, chillies, and vinegar used for the marinade is called "adobo".


Per green chile kitchen's web-site:

"Red and green chile is native to New Mexico, and is harvested each fall at different times of ripeness. Green chile, which is picked earlier than red, is considered a super food by some, containing more vitamin c than citrus fruit, and creating a 'high' similar to the endorphins produced when exercising. We use Bueno chile in all our dishes, which has been owned and operated by the Baca family since 1951."

3.  This also goes along with the whole "Half-Christmas" theme. 

I actually saw these guys live in old West Berlin-town back in 1985 (Thanks, Mr. Fraga!). I still have this album ~ as in vinyl, with the extra-added bonus of the vinyl being translucent green, too.

4. Nah! Les Black Carnations were a local West Berlin-town band back in the mid-80's. They were the opening act for Green on Red the night I saw them. I guess the best way to describe their music was a nouveau-Surf Punk style.

I also still have this 45rpm of theirs, and, coincidentally enough, it is in black vinyl...

5. ¿Qué?

I just assume that they use the same combination of greens that I had this morning, though.

6. Not really another stupid, useless cunning linguist pointer, but just a sorta stupid, useless pseudo-culinaristic/geographical pointer of the day:

"Huevos Motuleños" simply means "eggs Motul style". Motul is a city on the Yucatan peninsula in Mexico.,_Yucat%C3%A1n


Sunday, June 19, 2016

IHOP® Restaurant

Place: IHOP® Restaurant
Location: 2299 Lombard Street (on the corner of Pierce Street)
Hours: open at 6:00am Sunday through Thursday; open 24 hours Friday & Saturday
Meal: NEW! Pineapple Upside Down Pancakes ~ "We grill sweet pineapple inside our famous Buttermilk Pancakes and top them off with butter rum sauce, a maraschino cherry and creamy whipped topping. It's a breakfast that makes you feel like you're on a dream vacation.", which I had comboed with two eggs over medium and their (also) NEW! Red Potato Hash; and a glassa IHOP Splashers® Tropical Island Twist ~ a blend of lemonade, lemon-lime soda (probably 7-up® or Sprite®, I didn't ask), and tropical mango syrup (which I noticed they use Le Sirop de Monin®[1])

(There is/are no EweToobular juxtaselections for today's linked songs [Unless, you believe me when I say that Mikel Jollett's middle name is really "Pancake". No? Well, okay then.], I just like these songs.)

As has been my breakfastary tradition for several years now (except last year, which I skipped for some reason), I went to IHOP® Restaurant (see last 'blog-entry from June 14th, 2014) for a freebie birthday pancake breakfast! I went to my local restaurant in the Marina on Lombard Street for this meal.

My waitress-person/server-lady, Mayra, was a little busy early on as she was the only person waiting on tables/serving/working the cash register until about 7:30am. Things really got IHOPping around 8:00am (it appears that Fathers Day might not be the best idea to head out to a well-known pancake chain for breakfast if you are a single loser like me); luckily, by then, several other waitress-people/server-ladies had shown up to help out poor Mayra.

As far as national (or International even) restaurant chains go, this wasn't really that bad of a breakfast. There was lots of pineapple chunks in the pancakes and the butter rum sauce was pretty tasty, too. I always like having the option of a second potato side dish-choice, and these were actually pretty good. Because most combo-meals will also come with a side-choice of some kinda dead, decaying animal flesh product, Mayra offered to substitute some toast for me, but with the pancakes and potatoes, I really didn't think that I needed any additional carbohydration this morning.

Now here is how their "free meal" works, you can order either their Rudy Vallée Fresh 'n Fruity® Pancakes (four each) or the equivalent amount (which is up to $9.99) of any other breakfast. My meal came to a total of $11.28. So, after taxes, I only had to pay the difference of $1.41. Not too bad! (Don't worry, because I had saved almost ten bucks on the meal, I made sure to tip overworked Mayra a decent 25%. [Okay, let's see... how much is 25% of $1.41 now?])

IHOP® only offers Tabasco® Brand Pepper Sauce (Original Red Sauce) and Cholula Hot Sauce® (Original) as condimentary supplements. I came prepared with a few of my own, anyway, and used some Pope's Whiskey River Hot Sauce (Thanks, Amy and Chef Joe!) on the hashed potatoes and some Old Saint Augustine Snake Bite Datil Pepper Sauce (Thanks, Greg & Cindy!) on the mediumed-over eggs.

After breakfast (and because I had skipped any Coffee with breakfast with this specific intent), I headed over to Peet's Coffe & Tea® on Chestnut Street for a 12oz press-pot (read "French press" anywhere else) cuppa Java Giling Basah[2]. I love how these places always come up with these newfangled "Flavor Notes: Full-bodied and unexpectedly bright, with strains of caramel and sweet tobacco". Ummm, yeah... no thanks! If I really wanted tobacco-flavoured Coffee, I'd just drop a cigarette butt or two into my mug before drinking it. The price of the Coffee was $3.05; figuring that I was already still well ahead from the free meal, I tipped the barista-dude a whole buck. I also decided to do a "pay-it-forward" of $5.00 for the next customer (and told the barista-dude to make sure that if there was anything left over [Ha! Fat chance!] to put it in the tip-jar, too). I figure with the money that I saved on the pancake breakfast this morning, I am still about $1.82 ahead for the day. (Hmmmm?! If I had 365 birthdays a year, I could get rich doing this!)

the Wild Parrots of San Francisco Interlude

I had parked over by the Presidio's Chestnut Street Gate, so after getting my Coffee, I walked around the little duck pond (pond, pool... pond is good for ducks [which is technically called Letterman Digital Arts Center Recycled Water Pond at Lucas]). While there enjoying the last of my Coffee, (and, no, it tasted nothing like an old cigarette butt dipped in caramel sauce), I saw only three of the colourful chatter-birds flying overhead, but heard many more in the surrounding trees in the neighborhood.

I highly doubt that IHOP® will ever make my Breakfastary Starting Rotation, but none of those other restaurants (cheap bastages) has ever offered me a free breakfast either!

Glen Bacon Scale Rating
NEW! Pineapple Upside Down Pancakes ~ 6.4 (mainly due to the freenicity of the meal and the good butter rum sauce);
Tropical Island Twist ~ 6.0;
Peet's Coffe & Tea® Java Giling Basah ~ 6.8;
the Wild Parrots of San Francisco ~ 8.5



This is an okay product, but I generally prefer the much more local (as in actually started in San Francisco's North Beach and the production is now located just a bit south in South Francisco) Torani®.

2. Stupid, useless cunning linguist pointer of the day:

"Giling basah" means "wet-hulling" in Indonesian. This refers to the method used in processing the Coffee.

Saturday, June 18, 2016

Taylor Street Coffee Shop

(No official-type web-site thing.)

Place: Taylor Street Coffee Shop
Location: 375 Taylor Street (between Ellis and O'Farrell Streets); phonicular contact: 415-567-4031
Hours: open daily at 7:00am(-ish)
Meal: Marguerite Scramble ~ cherry tomato, mushroom, basil, Mozzarella (served with hash browns [which they have as two words, but I usually use just the oneword] or sliced tomatoes [Who, other than Greg Kipe, would ever choose sliced tomatoes over hashbrowns?] and toast); and a large glassa orange juice

(Let's all raise our glasses and drink a toast to Sir Paul's health! Happy 74th Birthday! ["When you were 64" seems so long ago now, doesn't it?]

Whether the origin of this song is true or straight outta the land of Apochrypha, this is still a pretty cool story [and this excerpt is straight outta WikipediA (so you know it has to be true)]:

In an interview on British TV channel ITV1 for the program Wings: Band on the Run, to promote the November 2010 2xCD/2xDVD rerelease of the original album, McCartney says he was on vacation in Montego Bay, Jamaica where he "snuck" onto the set of the film Papillon where he met "Dustin Hoffman and Steve McQueen". After a dinner with Hoffman, with McCartney playing around on guitar, Hoffman did not believe that McCartney could write a song "about anything", so Hoffman pulled out a magazine where they saw the story of the death of Pablo Picasso and his famous last words, "Drink to me, drink to my health. You know I can't drink anymore." McCartney created a demo of the song and lyrics on the spot, prompting Hoffman to exclaim to his wife: "…look, he's doing it…he's doing it!")

I went back to Taylor Street Coffee Shop (see last 'blog-entry from October 24th, 2015) this morning for another truly fine breakfast. I was the first one in line this morning and I had only arrived at 6:55am. They opened up around 7:05am, and, by then, there was about ten to fifteen more people waiting to get in. This place is so small (only about ten-feet wide ["ten-foot wide"?]) that it was soon filled to capacity and there was already a line starting out the door only a few minutes later.

There are still many other great ideas from which to choose on their menu (for both stupid vegetarians and dead, decaying animal-fleshetarians alike). Ferinstance: Florentine (Omelet) (spinach, tomato, drizzled with Hollandaise sauce, no cheese; this was going to be my original choice and I had planned on ordering it all along until I saw the choice with which I finally went); Italian Delight (Omelet) (sundried tomatoes in olive oil, Italian sausage, Mozzarella cheese, sprinkled with basil flakes; which I would have ordered less the grinded-up awful porky offal); or Vegetarian (Omelet) (mushroom, onion, bell pepper, spinach, and zucchini, no cheese).

I really enjoyed this scrambled mess a lot and was glad I went with this choice. It included lots of Mozzarella melted all over the top and fresh, whole basil leaves in it. I had completely forgotten that I hadn't ordered the Florentine Omelet and was wondering at first why-the-heck their Hollandaise sauce was so cheesy and why-the-heck the spinach tasted distinctly like basil. I don't remember seeing this dish listed the last time that I was there; it may be a new addition (because "old additions" don't make any sense in today's Common Core Math World) to their menu.

I had sourdough as my bread/toast side-choice.

Because I knew that I could (and I highly suggest anyone eating there to do exactly the same), I upgraded my hashbrowns with their awesome habanero-infused pickled onions ~ these really are great and worth a return trip all on their ownsome. Don't worry, these really aren't that espicy; they have about as much heat as a standard bottle of gringo-style hot sauce might pack (maybe a little hotter, but they really taste great). Note: these would also be a great addition to any of their scrambles or omelettes. (I am not so sure that even I would add them to any pancake or French toast dishes... Hmmmm?!... Nah!)

For condimentary supplementation, Taylor Street Coffee Shop has Tabasco® Brand Pepper Sauce (Original Red Sauce and Green Jalapeño Sauce) and Tapatío® Salsa Picante Hot Sauce. Due to the heat and extreme tastiness of their habanero-infused pickled onions, I did not really feel the need to add any bottled hot sauces to the mess this morning.

I had skipped any Coffee with breakfast this morning, as I was planning on stopping at one of the downtown Philz Coffee locations for a right good cuppa afterward. I went with a small cuppa their Silken Splendor (Medium Blend; aromas: dark cocoa, nuts, butter). I had asked for it with "no cream or sugar" (they will normally add both if you don't specify this), the baristette must have misheard me, as this came with "light cream". I didn't complain and drank it anyway (mainly because I didn't feel like waiting another five minutes for the pour-over show repeat; see, one of the great things about Philz Coffee is that they make every cuppa fresh as a pour-over when you order it). I almost never add cream or sugar to any of my Coffee; heck, I even ask for my Cappuccinos and Lattes "without milk"...

It is good to note that Taylor Street Coffee Shop is definitely Breakfastary Starting Rotation-worthy if ever needed (especially with their awesome hashbrowns with habanero-infused pickled onions).

Glen Bacon Scale Rating
Marguerite Scramble ~ 6.7;
hashbrowns with habanero-infused pickled onions ~ 7.5;
Philz Coffee Silken Splendor ~ 6.7 (probably 6.9 without the unnecessary, un-asked-for bovine liquid product added)

Sunday, June 12, 2016

Dottie's True blue café

"I have never had a problem with people sharing my music on the Intro-Net." 
~ John Lennon, circa 1980

Place: Dottie's True blue café 
Location: 26 (or 28; here's the thing, their official web-site states both "26" [on the home-page] and "28" [on the "Contact" page]; and, for what it is worth, they list it as "28" on defacedbook) 6th Street (on the corner of Stevenson Street ~ this exact location there is no question about)
Hours: open Thursday through Monday at 7:30am (that would be "Closed on Tuesday and Wednesday" for those of you that are calendarly-challenged)
Meal: Zucchini Cakes ~ topped with poached eggs & spicy Marinara, fruit & potatoes; and a glassa grapefruit juice

(There is no EweToobular juxtaselection with this song and today's breakfastary destination [well, that I know of; maybe John's mum was named "Dottie"... or "True blue"]. I just like it and felt like sharing it here this morning.)

I don't ever really need an excuse to get back to Dottie's True blue café (see last 'blog-entry from April 16th, 2016... or was that April 18th, 2018?), but if I did, I could say that tomorrow is a major National Holiday (it is Flag Day Eve, after all) and I just wanted to celebrate this three-day weekend correctly. I arrived early enough ~ around 7:10am ~ and I was still #7 in line this morning (behind a group of six; so, technically, I was the second "group" in).

I got the really cool Tiki-guys salt-and-pepper shakers on my table again this morning.

Zucchini Cakes ~ is there really anything else that needed to be stated, Mr. McGreevy[1]?!

Today's side of fruits: blackberries (not a berry); blueberries (a real berry); strawberries (another not a berry); pineapple (botanically as much a berry as blackberries or strawberries); watermelon (another actual botanical berry); and cantaloupe (notaberry, too).

Dottie's True blue café always offers a nice, diverse selection of hot sauces: Tabasco® Brand Pepper Sauce (three types: Original Red Sauce, Green Jalapeño Sauce, and Chipotle Sauce), Tapatío® Salsa Picante Hot Sauce, and Frank's RedHot® Chile 'n Lime. Be that as it may (or June that it be now), I had brought a few from my own collection and used some Hot Licks® Serrano Hot Sauce (Thanks, Brian!) on half of the pile o' potatoes and some Florida Gold 
Premium Habanero Hot Sauce (Thanks, Kerry!) on the other half of the pile o' potatoes.

I had purposely (purposefully? porpoise-folly?) skipped any Coffee libations with this morning's meal as I had a "premeditated Coffee" idea. I planned on buying a new gift mug from Dottie's to use while drinking some of my own-brewed Coffee at home while typing-up (computering-up, whatever) this here 'blog-entry thing. I already had one of their old mugs (the one on the left in the above photo ~ with the design from their old location) and wanted to complete my collection. I knew that I wanted to make a nice cuppa De La Paz Graceland (Blend) and as soon as I got home I started preparing it. I had received a package yesterday from my brother Kerry (See? Some people are aware of the proper gift-giving for Flag Day Eve.), but did not open it up this morning until after I had already started my previous Coffee preparations. Well, inside the package was another bagga Coffee ~ Coffee By Design Cardullo's Gourmet Blend (Dark Roast). I will have to be sure to make me uppa cuppa that either later today or on the actual holiday itself tomorrow. In addition to the Coffee, there were a couple of books and a really cool Boston Red Sox 1975 Team 40th Anniversary "Limited Edition Bobblehead" of Luis Tiant[2], where he has both his trademark Fu Manchu and is wearing the cool 1975 Yaz-designed Baseball cap (there is no cigarro cubano hanging from his mouth, though). (Thanks, Kerry! By the way, this "Kerry" is no relation to the "Kerry" that I had already thanked for the hot sauce above.)

Glen Bacon Scale Rating
Zucchini Cakes ~ 7.6;
De La Paz Graceland (Blend) ~ 7.3;
Coffee By Design Cardullo's Gourmet Blend (Dark Roast) ~ to be determined...
El Tiante ~ 8.0
Boston Red Sox ~ 8.5


1. In keeping with the Boston Red Sox minor-theme in today's 'blog-entry:

and (play this one LOUD!):

2. And just why the heck ain't Luis in the National Baseball Hall of Fame already?!

Saturday, June 11, 2016

Wise Sons Jewish Delicatessen ~ 24th Street Deli

"Say, Mr. Rosten, how do you say 'persimmon'[1] in Hebrew or Yiddish?!"

Place: Wise Sons Jewish Delicatessen 
~ 24th Street Deli
Location: 3150 24th Street (at Shotwell)
Hours: open Monday-Saturday 8:00am, Sunday 9:00am
Meal: (both of these items were off the Noshes[2] & Appetizers section of the menu) Pickle Plate ~ seasonal selection of assorted vinegar & salt fermented (aka "pickled") vegetables (and, apparently, fruits, too); two Potato Latkes[3] ~ (with sour cream & house apple sauce [which they have as two words, but I prefer the smooshed-together word "applesauce", Peter Brady]); and a cuppa (and 1-1/2 refillas ~ which is self-serve and bottomless) Intelligentsia Coffee House Blend - Direct Trade

(I can neither confirm nor deny that "Chan Chan" is 
el dialecto cubano way to say "persimmon"[4]. I just heard this song again this morning on my car stereo on my way home after breakfast and like it enough to share it here.)

I have been meaning to get back to Wise Sons Jewish Delicatessen ~ 24th Street Deli (see previous 'blog-entry from August 9th, 2014) for some time now. I remembered that I really enjoyed my first meal that I had there. And after this morning's simple-but-interesting meal, I have to make another mental note (Are there really any other kinda notes with me?) to get back there again one of these days. Wise Sons now also has three other locations:  a stand at the Ferry Plaza Farmer’s Market (which was their original location), inside The Contemporary Jewish Museum, and also a bagelry/bakery on Fillmore Street.

A few other of their Breakfast Served All Day menu items that I was tempted by this morning: Matzo Brei (matzo fried with eggs ~ with salt & pepper, sour cream & jam, or maple syrup; I had this same dish the last time I ate at saul's Restaurant & Delicatessen [see last 'blog-entry from December 26th, 2015]); Market Scramble (seasonal vegetable scramble, served with toast & housemade preserves; I forgot to note exactly what today's scramble included, I think it had spinach and another ingredient [I am pretty sure it wasn't persimmons, though] and some kinda cheese; Who am I supposed to be? The note-taker guyer?!); or Challah French Toast (made with our own challah, cut thick then topped with seasonal fruit [I wonder if any of those fruits would happen to be persimmons] and served with pure maple syrup and orange compound butter; I had their cinnamon babka as my toasty choice the last time that I ate there and I bet that would be a great basis for French toast, too).

These were a very good version of potato latkes. They were nice and crispy on the outside and made from very finely grated/shredded/riced potatoes. I really shoulda gotten the three Latkes option! (Or at least had an egg laid [layed? whatever] on top.) I happened to mention to one of the counter-staff lady-persons that these would make for a great base for a Jewish Eggs Benedict dish and she told me that they do just that once in a while on their weekendly "Specials" menu.

Today's seasonal selection of assorted vinegar and salt fermented vegetables were: beetroot, cucumbers (known in some strange lands as "pickles"), cabbage (as in "sour Kraut"), cauliflower, carrots, green beans, one esúpero picante Thai chilli, and persimmons(?!?). I asked the same counter-staff lady-person what the roundish orange pieces of pickled vegetables were. She said they were just carrots. I had to take her up on that one (Round carrots? Don't be meshugge!) and asked her to check with the kitchen staff. They weren't carrots (not that I even thought that they were); they were in a separate bowl by themselves. However, not one of the rest of the front-counter staff, nor any of the Mexican cook-staff, could really tell me what these were (and they also didn't know the word for "persimmon" in Spanish[4]). It was pretty funny, as they all then had to try the pickled "vegetable" to determine just what the heck it might be. So, I am going with pickled persimmons until I am proven wrong. 

Previously in the past (because "previously in the future" only makes sense if you drive a 1983 DeLorean DMC-12) they had offered Mr. Espresso® as their house Coffee, which is a very decent local roastery. However, I much prefer the Intelligentsia Coffee that they are now serving.

The only condimentary supplementation that I noticed were bottles of Tapatio® Salsa Picante Hot Sauce. It really didn't matter as no hot sauce was used nor really needed with today's breakfastary input, anyway.

Pickles and Latkes for breakfast?! Well, it worked great for me.

"If Peter Piper plated pickles, where's the plate of pickles that Peter Piper plated?"

Glen Bacon Scale Rating
Pickle Plate ~ 7.4;
Potato Latkes ~ 6.8;
Intelligentsia Coffee House Blend - Direct Trade ~ 7.0


1. For those of you that have never eaten a persimmon:

Side-note: Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology, the fruit is in fact a berry. 

2. Stupid, useless cunning linguist pointer of the day, number Oy!:

Once again, whenever it is necessary to explain any Yiddish or Yinglish terminology, I must break out the only true lexicon of these words that I own: 
The Joys of Yiddish by Leo Rosten.

Per Mr. Rosten:


Rhyme respectively with "gosh", "josher", "joshin'". German: nachen, "to eat on the sly".

3. Stupid, useless cunning linguist/pseudo-culinaristic pointer of the day, number Vay!:

Also per Mr. Rosten:


A sweet-natured and lovable-but-goofy mechanic of taxicabs; a foreigner of unknown country origin.

(Nah, not really. That was just my stupid joke-input.)

Pronounced LOT-keh, like "vodka". Slavic: "pancake"* - usually a potato pancake.

*(Actually, I did a little more research and it appears that it may come from the Russkoe word for "patch", which is "латка" ~ pronounced just like it looks.)

4. Stupid, useless cunning linguist pointer of the day, número tres:

For what it is worth, "persimmon" in Spanish is "el caqui".