Saturday, June 4, 2016

Three 9 Eight Brasserie

Breakfast on Geary (redux), Part 18B

"The cool, grey city of love." 
~ George Sterling[1]

(This was a literary quote about San Francisco that they have high up along the back wall.)

Place: Three 9 Eight Brasserie
Location: 398 Geary Boulevard (on the corner of Mason Street)
Hours: open daily at 7:00am
Meal: Liège Waffles[2] ~ maple syrup, butter; a side of hashbrowns (which they have as two words, but I much prefer the confounded word); and a cuppa (and one refilla) Moschetti: Artisan Roaster Brazil

I went back to Three 9 Eight Brasserie (see last 'blog-entry from May 2nd, 2015) for breakfast this morning. For a downtown/Union Square joint, I like that they are open very early every day of the week. As this is smack-dab (Have you ever "smacked" a "dab" yourself? I am sure those smarmy bastages deserve a good whack every now and then.) in the heart of the tourista section of town, it must get lots of foot traffic. I am not so sure what local clientelery frequent the joint, though.

(This was another literary quote about San Francisco from the back wall.)

There are still a few other good ideas (for stupid vegetarians and the like), such as: Omelette (where you get to choose three different ingredients to start; and they offer a good selection, too: Feta, chèvre, asparagus, artichoke, arugula, tomato, etc.); Almond French Toast (seasonal fruit and whipped cream); or Huevos Rancheros (2 fried eggs, Cotija, black beans, fresh pico de gallo, sour cream, avocado, and flour tortilla). And for those of you that are dead, decaying animal-fleshetarians: Green Eggs and Ham (2 poached eggs, green chili grits, ham steak, tomatillo salsa).

They list this as "Waffles" (plural) on their menu; however, technically, this was one "waffle" (singular), but just separated into four waffle sections. It seems to me that waffles are pretty hard to screw-up (not that I have ever made any from scratch... or waffle batter, even); as long as the batter recipe is good, the waffle iron (maker/press/mold/whatever you want to call it) really does all the work. That being said, this was a very nice version and it was covered with a mound o' berries (well, botanically, just one type of berry and three other types of fruits: blueberries, strawberries, raspberries, and blackberries) and a nice dollop of fresh whipped cream on top. There had to have been at least one berry (other fruit, whatever) per waffle square. There was also powdered sugar dusted on top and, of course, some maple syrup.

I am not sure that I have ever had Moschetti: Artisan Roaster brand of Coffee before, but this turned out to be a very good local roastery. I made sure to ask Maegan (my waitress/server-lady person) the name of the company so that I could note it properly.

For condimentary supplementation, Three 9 Eight Brasserie only has Tapatío® Salsa Picante Hot Sauce. I used the very last of my Fat Cat
Chairman Meow's Revenge (Scorpion Pepper Sauce) (Thanks once again, Cindy & Greg!) on the hashbrowns. (You can see the bottle tipped upside-down in the above photo so that I could get the last dosage out of it.[3]) Maegan (my waitress/server-lady person) also commented on how she sometimes brings her own hot sauces with her, too.

Now can someone tell me just what the heck the name of this restaurant is supposed to mean?!

Glen Bacon Scale Rating
Liège Waffles ~ 6.7;
Moschetti: Artisan Roaster Brazil ~ 7.0;
Fat Cat hot sauces ~ 7.2-7.6


1. Who?!

2. Wat? Quelle? Was?

This information is stolen... er, borrowed directly from WikipediA:

"Liège waffles, the most popular contemporary Belgian waffle variety, are rumored to have been invented during the 18th century, as well, by the chef to the prince-bishop of Liège. However, there are no German, French, Dutch, or Belgian cookbooks that contain references to them in this period – by any name – nor are there any waffle recipes that mention the Liège waffle's distinctive ingredients, brioche-based dough and pearl sugar. It is not until 1814 that Antoine Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is introduced as the base of the waffle and sucre cassé (crushed block sugar) is used as a garnish for the waffles, though not worked into the dough. Antonin Carême, the famous Parisian pastry chef, is the first to incorporate gros sucre into several waffle variations named in his 1822 work, Le Maitre d'Hotel Français. Then, in 1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles), where gros sucre is mixed in. A full Gaufre de Liège recipe does not appear until 1921."

3. And it only took me two years to finally use up that bottle. 

Initially, I thought this one was going to be another one of those stupidly hot hot sauces that will remain in my refrigerator until well into the next Ice Age (and, for which, I could use them to melt some of the ice). However, after testing it in smaller doses at first, I was able to increase the amount that I could stand. It was still an excessively hot hot sauce, but no Korean kitchen workers were ever harmed in its usage. 

The other two bottles that I had received back in June 2014 were not nearly as hot in any way:

Strawberry Serrano Hot Sauce

Surprisingly Mild Guajillo Ghost 
(my favourite of the three)

I highly recommend checking out their products if you are a heated fan of picante chilli peppers.

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