Dottie's True blue café

(I would have used a stock-photo from last Sunday's visit... but... well... Sorry, Suzanne.)

http://dottiestruebluesf.com/


Place: Dottie's True blue café

Location: 28 6th Street 
(on the corner of Stevenson Street)

Hours: open 7:30am Thursday through Tuesday

Meal: Portobello[1] Mushroom, Scallions, Jalapeños, Roasted Tomato Tart (Cooked in Champagne) ~ (two) eggs any style (I felt like egg-style identifying as over-medium this morning) + fruit; and a glassa orange juice to drink

("Hey, Brian, what gives with yet still another Ella Fitzgerald song? Didn'ja just post two of her songs, like, just last Sunday?" First off, Lady Ella never needs any excuses for me to share her music. Secondhandedly, I feel that the elegant, pitch-perfect singing of Lady Ella complements the elegant, pitch-perfect food at Dottie's True blue café poifectly. 

The reason for the second song is simply because they were playing a few Lady Day songs this morning on the house [café, whatever] stereo. I really wanted to post "Strange Fruit", which is such a great song, but did not feel that the subject matter [Hint: It ain't a d*mn song about no apple or peachy orchards.] would really fit in well, breakfastarily speaking.

"B-b-but, Brian,  the Lady Ella song about a young star-crossed lover lamenting her abandonment after being deceitfully coerced into sexual submission, shooting-down the fiendish cad in cold blood, and then summarily being hung by a maddened mob is appropriate breakfast music?" So, what part of "Lady Ella never needs any excuses for me to share her music.", did you not understand? [Besides, if you got a problem with the lyrics, take it up with that Coal Porter guy.])


"Hey, Brian, didn'ja just eat breakfast at Dottie's True blue café (see last 'blog-entry from Sunday, November 27th. 2019) last weekend?" Yeah. So? What's yer point?

Eating solo again this morning, I knew that I was not going to (have room to) order one of their fresh-baked pastries, but there were a few new items that had just been updated/added by Baker Salá (I talk to him almost every visit, but have never really asked him how he pronounces his name; it might be "Sall-AH" or "Sall-AY"; maybe next time I will remember to ask him) to the front blackboard in the entryway which looked tempting.

Well, this scored another big "WOW!" from me! This is a brand new bakery item (as confirmed by Baker Salá hisd*mnself). It was not even offered on the Specials blackboard last week. Oh, and a major caveat, if'n you are one of those fungo-phobes, this is definitely not gonna be your cuppa tea (or puff-pastry tart even). It was way chock-fulla roasted Portobello (Portobella/Portabello/Portabella) mushrooms. 

I am trying to decide if I liked (loved) this new one more than their other recent new tart Mushroom, Goat Cheese, Roasted Tomato Tart, cooked in Champagne (see 'blog-entry from Saturday, September 14th, 2019). (On this week's Specials blackboard, it looks like they are now using Mozzarella in place of goat cheese, though. I am sure both work fine.) I am gonna have to give the edge to this morning's tart mainly for the profuse preponderance (which ain't a big ranch alongside Lake Tahoe out near Virginia City, Nevada, Hoss) of Portobello (Portobella/Portabello/Portabella) mushrooms. (Baker Salá  told me that the other mushroom tart-thing is made with several different kinds of mushrooms, not specifically Portobello [Portobella/Portabello/Portabella].) 

The jalapeños were a very nice underscore and added (Now, what is that phrase in French when you just can not quite put your finger [or tongue] on something precisely? Well, I do not know what it is... whatever)... some kinda nice extra flavour to the smokiness of the roasted Portobello (Portobella/Portabello/
Portabella) mushrooms. The jalapeños were diced up very finely and, if you were not aware of them being in the dish, you might not even feel their small amount of heat.

And, finally, I liked how it was all capped-off (literally) with a slice of roasted tomato.

I did not need to use any of the several different hot sauces provided by Dottie's True blue café. I went with a couple of my own condimentary supplements and used some H*ll's Kitchen Chipotle Chocolate Hot Sauce (Thanks, Mom!) on top of one egg and some Peaks of Otter Peppers Inca Gold Hot Sauce (Thanks, Greg & Cindy!) on top of the other egg. I also used some (well, a lot) of grindage from my The Spice & Tea Exchange® Earthly Delight Spice Blend (Thanks, Cindy!) on top of everything (yes, even including on top of the "Strange Fruit" bowl ~ do not question my pitch-perfect tastes!).


(another not so strange) Coffee Interlude

I skipped a cuppa Coffee with breakfast 'cause I was planning on making some of my own at home while keyboarding (It's a real word! Look it up!) up this here 'blog-entry, anyway. It got me to a-thinkin'. Just how much restaurants, cafés, and coffeehouses in general are basically (over-)charging for a simple cuppa?! (Not that I feel that Dottie's True blue café is ripping me off on a cuppa [or three refillas, which are free, anyway]. They charge $2.50 per cuppa, which is reasonable enough.) 

I did a quick Intro-Net search and a few different sources suggested that a one-pound bagga Coffee can make about forty-eight 6 oz cuppas. That translates to 288 ounces (with or without any silly Common Core Math) of Coffee. I normally make a cuppa that holds approximately ten ounces and I usually (always) make my Coffee just a tad stronger and using more grounds via the pour-over drip method; so I estimate that I can get about twenty-four 10-ouncers outta a pound. If a decent pound bagga (not any of that canned cr*p you get at your local grocery store) Coffee costs about $15.00, that comes to about 63¢ per cuppa. 

Hmmmm?! Something tells me the friendly folks at St*rbucks and your local coffeehouse are making a HUGE margin of profit for basically boiling water. Maybe they are trying to pay for all that "Free Intro-Net" service that they offer...


Thankfully, there were no regrets from Miss Otis with my meal today, Madam.


Glen Bacon Scale Rating:
Portobello Mushroom, Scallions, Jalapeños, Roasted Tomato Tart (Cooked in Champagne) ~ 7.5;
the elegant, pitch-perfect singing of Lady Ella ~ 8.5

___________________

1. While talking to Baker Salá about his mushroom tarts, I told him (read: annoyingly bored him while he was trying to update the blackboard) a little about the history and acceptable spellings of the mature Agaricus bisporus sporocarp (aka Portobello [Portobella/Portabello/Portabella] mushroom). He was not aware of this. 

https://en.wikipedia.org/wiki/Agaricus_bisporus

Just For You bakery & cafe

https://www.justforyoucafe.com/


Place: Just For You bakery & cafe

Location: 732 22nd Street 
(between 3rd and Tennessee Streets)

Hours: open Monday-Friday at 7:30am, 
Saturday-Sunday at 8:00am for "Brunch" 

Meal: Greek Scramble ~ 3 eggs with Feta cheese, onions, spinach, tomato, and Kalamata olives, served with choice of bread (a HUGE chunka cornbread was my choice this morning) and choice of sides (the chosen side was homefries); and, to drink, a cuppa (and one refilla ~ they kept offering me more, but I did not want to be awake all day) good N'Arlins-style Community Coffee® with roasted chicory

https://www.communitycoffee.com/products/coffee/32-oz-ground-coffee-and-chicory

(These two old guys do a pretty decent cover of Them's original Garage Rock classic.)

("Hey, Brian, just who the h*ck was that guy that introduced Laura Brannigan?"... Shirley, you must be joking. 

"And, Brian, what is up with the dazzling duo of 'Gloria' songs?"... Well, as far as I know, there are not any EweToobular juxtaselections between Greek Scrambles and anyone named "Gloria". I just happened to be listening to a CD of Blues Traveler live performances [Thanks, Greg!] to and from the restaurant this morning and ol' Pop-man done sang that Them version of "Gloria" hisd*mnself. Of course, there is always the possibility that Sir George Ivan and/or little Johnnie Hooker are fans of Hellenic egg dishes, too.)


I say this every time that I go to Just For You bakery & cafe (see last 'blog-entry from Sunday, April 1st. 2018... no foolin') for breakfast, if it was not all the way cross-town, it would easily be in my Breakfastary Starting Rotation. (And, yes, while the restaurant is still in the same city in which I live, even early on a Saturday morning with no real traffic of which to speak, it still took me about a half-hour to forty minutes drive over there.)

Not that there was really anything that I considered ordering, but on the weekends, they offer several items on a separate printed Today's Specials menu. Off which, Today's offerings were:

Blueberry Lemon Mimosa! (They added the explanation point there!) ~ Our 16oz mimosa with fresh blueberry lemon thyme syrup, blueberries & lemon wedge! Ask your server for other flavors! (See, they kinda like them explanation points!);

Corned Beef Hash! (Again, with the explanation point?! Apparently, they do not have Elaine Marie Benes editing their printings!) ~ Homemade (well, bakery & cafe-made) Corned beef hash with peppers, onions & potatoes served with two eggs any style & choice of bread. (Hmmm?! Someone seems to have missed the explanation point at the end of that sentence!);

Chicken Apple Scramble! (I will not even mention the addition of the explanation point here!) ~ Three egg scramble with chicken apple sausage, cherry tomatoes, arugula, mushrooms & blue cheese. Served with home fries or grits, and choice of homemade (again, bakery & cafe-made) bread.

Clam Linguine! (Maybe the exclamation point is standard in Italiano!) ~ A homemade (you know the drill) wine butter sauce with clams, shallots, fresh basil, and tomato over linguine pasta, topped with parmesan cheese. Served with a small green salad.;

and lastly(!)

Pastrami Benedict! (Whatever!) ~ Hot Pastrami, spinach & tomato topped with poached eggs & hollandaise sauce over choice of bread (They do not specify here if it is "homemade" or not!). Served with home fries or grits.(!)

Having already run the gamut (and, I will have you know, that I did it in under 10-minute miles!) of viable st*pid vegetarian-friendly dishes off their standard weekend All-Day "Brunch" menu (which is really pretty extensive), I simple went with a choice that I knew was very good and that I liked a lot. Of course, once again, this was a great meal and a whole lotta food. The portion of homefries was enough to feed two people and the HUGE hunka cornbread was almost too much for me to finish it all (but I did!). If I had one minor quibble with this morning's meal, it was that the scramble-mess was a bit light on both the amount of Feta and Kalamata olives in it.

As has been documented many times in the past (so I am not gonna do so again in the present), Just For You bakery & cafe offers one of the best selections of condimentary supplementation in the city. Oddly enough, even so, I  used some of my own Old St. Augustine Datil Pepper Sauce (Thanks, Greg & Cindy!) on the potatoes and some H*ll's Kitchen Sriracha Chili Hot Sauce (Thanks, Mom!) on the scrambled stuff. I also grinded several grinds of The Spice & Tea Exchange® Pirate's Bite Spice Blend (Thanks, Cindy!) all over everything.


Glen Bacon Scale Rating:
Greek Scramble ~ 6.6 (with the sufficient amount of Feta and Kalamata olives, I think that I normally would rate this as 6.7 or 6.8);
Community Coffee® with roasted chicory ~ 6.8

Split ~ American Kitchen

https://www.spliteats.com/


Place: Split ~ American Kitchen

Location: 2300 Polk Street 
(at the corner of Green Street)

Hours: open for Weekday Breakfast (Monday - Friday) 9:00am, open for "Brunch" on Weekends (Saturday and Sunday) 9:00am

Meal: Grilled Little Gems[1] & Sunny-Side Up Eggs ~ grilled little gem lettuces, two pasture eggs, avocado, applewood smoked bacon (which I had 86-ed, natch'), Sriracha ranch, topped with breadcrumbs; a side of Crispy Butterball Potatoes[2]; and, to drink with the meal, a glassa orange juice

(I will let you all infer your own EweToobular juxtaselection from this song. I remember when this song was originally played on the radio. Man, is this song old!)


Having now (double-dippingly) exhausted all of the restaurants in my Breakfastary Starting Rotation over the last month and a half, I decided to check out a new (to me, at least, and relatively newly opened, anyway) restaurant and headed over to eat at Split ~ American Kitchen on ol' Roosky Kholm. I first espied them a few months ago when I was having lunch at a nearby joint along Polk Street; after lunch, I walked around the neighborhood a bit and "discovered" a few more places that seemed breakfastarily sound.

The first thing I asked myself was "Why is this place called 'Split'?" It did not look like they specialized in any specifically Croatian food items. I suppose that I probably could have asked one of the front-counter employees this question, but I forgot to ask it. With a little digging on their web-site, apparently they used to be called "Split Bread" (possibly some kinda local bakery?), but abbreviated and changed the name "... to convey the broader array of delicious menu items we now offer." There are two other locations in downtown San Francisco: one on 4th Street over by Yerba Buena Gardens and another one just a few blocks away on Mission Street between 1st and 2nd Streets.

As for any other ideas (at least viable options for st*pid vegetarian-types), I saw a few other good menu-entries:

Fried Egg Sandwich ~ two pasture eggs, aged Cheddar, arugula, on a toasted challah bun (which I assume they bake themselves);

Huevos Rancheros ~ two pasture eggs over easy, tostadas, avocado, aged Cheddar, black beans, shredded lettuce (they do not specify if this is shredded "little gems", though), homemade ranchero sauce, cilantro, lime crema;

Shroom Scramble ~ sautéed mushrooms, herbed goat cheese, kale, chives;

or

Design Your Own Scramble ~ three pasture eggs with your choice of three ingredients: applewood smoked bacon, homemade pork sausage, chicken apple sausage, Mexican chorizo, roasted red pepper, sautéed onion, kale, sautéed mushrooms, avocado, cherry tomatoes, aged Cheddar, herbed goat cheese, or Parmesan; served with Mixt greens side salad.

I was happy to see that this was a pretty basic and clean dish, which was perfect because I really did not feel like another big, heavy scrambled dish like yesterday. The two sunnyside-up eggs were on top of a whole mess o' sliced avocado (easily half an avocado or more); the avocado slices were on top of the nicely charred/caramelized halves of lettuce heads; and all of that was sitting atop a very nice Sriracha-ranch sauce. Of course, with the side of Crispy Butterball Potatoes, it all ended up being a pretty filling meal all the same. The potatoes were excellent, too. These were halved and deep-fried (whatever the h*ck a "Butterball" potato is supposed to be) potatoes ~ making for a nice crispy outside shell and a creamy (potatoey, whatever) inside.

As for any condimentary supplements, Split had bottles of Tapatío® Salsa Picante Hot Sauce and Huy Fong Foods Inc. (I did have to ask to have that specific brand confirmed) Sriracha HOT Chili Sauce (in a large rectangular tin ketchup-style push-pump dispenser-thing). I used some of my own H*ll's Kitchen Ghost Pepper Hot Sauce (Thanks, Mom!), but just a few drops on top of each of the egg-yolks, and some Old St. Augustine Datil Pepper Sauce (Thanks, Greg & Cindy!), where I liberally doused a lot more on the potatoes. Additionally, I grinded several grinds of The Spice & Tea Exchange® Florida Sunshine Spice Blend (Thanks, Cindy!) all over the eggs and grilled lettuce, and potatoes.


Crafty Coffee Confabulation Interlude

Before breakfast, I stopped in at Saint Frank Coffee (which was just down the block from Split) for a cuppa pour-over style Burundi Ninga Hill. I do not think that I have ever had any Burundian Coffee before. This was kinda light on flavour and roast, but it was mellow and sweet anyhow. As a comparison, at Split they serve Mr. Espresso® (I did ask that question, but not which particular roast/blend, though).

https://www.saintfrankcoffee.com/products/burundi-ninga-hill?variant=39006020164


the Wild Parrots of San Francisco Interlude

While I was walking around before breakfast, I heard several of the noisy feather-brains (Telegraph Hill, which is just "next door", is home to a major pandemonium, of course) overhead. However, I did not see neither beak nor feather of any.


Glen Bacon Scale Rating:
Grilled Little Gems & Sunny-Side Up Eggs ~ 6.5;
Saint Frank Coffee - Burundi Ninga Hill ~ 6.9;
Crispy Butterball Potatoes ~ 7.2;
the Wild Parrots of San Francisco ~ 8.5 (even sight unseen)

___________________

1. Just what the h*ck?!

https://produceexpress.net/products/produce/item/lettuce-little-gem.html

2. Just what the h*ck, Part 2?!

https://www.specialtyproduce.com/produce/German_Butterball_Potatoes_9175.php

LaLe

No actual Nederlandse kindjes were harmed during the writing of this 'blog-thing.

https://www.lalesf.com/


Place: LaLe

Location:  731 Irving Street 
(between 8th and 9th Avenues)

Hours: "Brunch" is served at 9:00am during the week and at 8:00am on Saturday and Sunday

Meal: Dutch Baby Pancake ~ w/ caramelized apples & housemade (restaurant-made, whatever) whipped cream; a side order of homefries; and a cuppa (and one refilla; I drank a whole cuppa while waiting the 15-20 minutes for the pancake to be baked; they warn you ahead of time that it can take a while to prepare this dish) Sightglass Coffee (I forgot to ask which roast/blend they serve, though)

https://sightglasscoffee.com/

(There were not meant to be any EweToobular juxtaselections with the above two songs/videos. 
These two songs were played [back-to-back] on the house [restaurant, whatever] stereo while I was eating my meal. However, I bet that Sir George Ivan and those the Four Tops fellows would all enjoy a good Dutch Baby Pancake. I mean, who wouldn't?)


As I have been double-heading all of my Breakfastary Starting Rotation for visits this month, it was back to LaLe (see last 'blog-entry from Saturday, October 26th, 2019... so, basically, yesterday) once again this morning.

Even before I had left my apartment this morning, I had already known exactly what I was going to order for breakfast ("Brunch", whatever). However, I really do need to try their new(-ish?) frittatas that are now offered. I think earlier this year was when I first saw the new items on their printed menu (their web-site does not even show these yet). There are three different frittatas (served with salad and fruit; where I would probably request a substitution of their very good homefries), thusly:

Paris ~ leeks, bacon (sorry, Glen, but you would have to be nixed), peas, goat cheese;

Seattle ~ asparagus, peppers, chicken-apple sausage (which would have to go the way of poor Glen above), Cheddar (this would most likely be my first choice of frittata);

and 

Milan (v) ~ spinach, tomatoes, mushrooms, Cheddar.

See? No tulips in the vase on my table again this morning. Just some (if not a bit on the wilting side) roses and such. There were various colours of roses 
on all of the other tables, too.

This was so good! This dish is probably my second favourite breakfast ("Brunch", whatever) meal that they offer. Dutch Baby Pancakes are only offered during weekend "Brunch", though. It can also be ordered with bacon or strawberries; I just prefer the caramelized apples version. I am not sure exactly what kind of flower petals (they were quite possibly tulip petals, but never having eaten a tulip before, I could not tell you for certain) were used as a garnish on top of the whipped cream. I hope they were edible... 'cause I done edibled them both. I bet these pancakes would be extremely good with fresh rosemary sprigs on top of the whipped cream, too.

For condimentary supplementation, LaLe had... same as yesterday. I used some of my own H*ll's Kitchen® Chipotle Chocolate Hot Sauce (Thanks, Mom!) all over the side order of potatoes... and even a skosh on a small part of the pancake. ("No, you did 'nt, Brian!" Do not judge my culinary quirks!) I also used some grinds of The Spice & Tea Exchange® Pirate's Bite Spice Blend (Thanks, Cindy!) on the homefries. (Relax. I did not sprinkle any on top of the pancake, because that would just be silly.)


Glen Bacon Scale Rating:
Dutch Baby Pancake ~ 7.5;
Sightglass Coffee ~ 7.2

LaLe

The proverbial last straw that stirred 
the camel's drink

https://www.lalesf.com/


Place: LaLe

Location:  731 Irving Street 
(between 8th and 9th Avenues)

Hours: "Brunch" is served at 9:00am during the week and at 8:00am on Saturday and Sunday

Meal: Mumbai (Benediction/Benedict [their web-site still calls this dish "Benediction"; however, their printed menu states "Benedict"]) ~ beet-mushroom-lentil patty, avocado, tomato, housemade (well, restaurant-made) English muffin topped with poached eggs, Hollandaise sauce, served with potatoes; and to drink with the meal a large glassa homemade (again, restaurant-made) Strawberry/Lemonade (served nouveau Callie-forn-ee-ya-style sans straw)

(I had thought about linking a song by Camel, but I am not much of a Prog-Rock fan. So just enjoy this song in double-four-time instead... Creole... Creole... )


Because I could not make it to either Houstown or Washingtoon to catch any live games of the World Series, I figured a Turkish-Mediterranean restaurant from my Breakfastary Starting Rotation would have to do, so I went back to LaLe (see last 'blog-entry from Saturday, May 25th, 2019) this morning. ("But, Brian, what do Turkey or even tulips[1] have anything to do with Baseball?" Don't tell me that you have never heard of the "Sultan Süleyman of Swat"?)

Since my last visit, I noticed that their front outside sign above the entrance-way is back. I have no idea where it went to. It looks to be the same one as the previous visit before last.

I thought this kinda strange. Somewhy[2], there were no tulips in any of the vases on the tables, just roses[3] (of varying colours) and other kinda flowery-stuff.

(Ignore the fuzzy quality of the above photo. Trust me, the quality of the food had no bokeh to it whatsoever.)


This is one of my favourite dishes that they have to offer for breakfast ("Brunch", whatever). It was one of the reasons that I went back a second time after my initial visit there and subsequently added them to my Breakfastary Starting Rotation a few years back. I really enjoy this twist on your plain ol' Eggs Benedict. (However, I am not exactly sure if beets[4] are normally big in Indian cuisine. I suppose that this dish could just as easily alternatively have been called "Warszawa" or "Helsinki". And I am pretty sure that there were no avocados nor tomatoes historically in India until that Cristoforo Colombo guy brought them over there on one of his trips.)  I am happy to see that they also offer this beet-lentil patty on their lunch and dinner menu.

For condimentary supplementation, LaLe has both Tabasco® Brand Pepper Sauce  (Original Red Sauce) and Tapatío® Salsa Picante Hot Sauce. 
I went lightly with some of my own Chelsea Fire 
Wicked. Hot. Sauce.® (Thanks, Sha'!) on top of both poached eggs and a lot more heavy-handedly with some H*ll's Kitchen® Smokey Bourbon Hot Sauce (Thanks, Mom!) all over the homefries. Plus, I grinded-out several grinds of The Spice & Tea Exchange® 
Italian Street Fair Spice Blend (Thanks, Cindy!) all over everything.


Crafty Coffee Confabulation Interlude

As has been my tradition after dining ("Brunch"-ing, whatever) at LaLe, I walked around the corner for a mighty decent cuppa pour-over/drip-style at Snowbird Coffee. For today's roast/blend, I chose Zatara once again.

https://snowbirdcoffee.com/


Glen Bacon Scale Rating:
Mumbai (Benediction/Benedict) ~ 7.4;
Snowbird Coffee Zatara ~ 7.2

___________________

1. Stupid, useless cunning linguist pointer of the day, 
bir numara/नंबर एक:

As I have mentioned before, the name of this restaurant comes from the Turkish word for "tulip", "lâle" (pronounced "LA-lay"). The word for "tulip" in Hindi is "ट्यूलिप" ([I kid you not] simply pronounced "tulip").

2. "Wait... a... minute, Brian! There is no such word as 'somewhy'! You can not just insert any old madeuppery word into your silly li'l 'blog-thing whenever you d*mn please!"

Well, there are already "somewhat", "somewhere", "somehow", "sometime", "sommelier", sometc. So I figured I could add "somewhy" into the equation, anywho.

3. Stupid, useless cunning linguist pointer of the day, 
iki numara/नंबर दो:

The word for "rose" in Turkish is "gül" (pronounced "gool") and in Hindi it is "गुलाब" (pronounced "goolab"; which is very similar to the Turkish word).

4. Stupid, useless cunning linguist pointer of the day, 
üç numara/तीन नंबर:

The word for "beets" in Turkish is "pancar" (pronounced "panjar") and in Hindi it is "बीट" (pronounced just like it looks!).

Eats

♪ "I'm headin' down Clement Street
Lookin' for the breakfast get-a-way... " ♫ 

https://www.eatsrestaurantsf.com/


Place: Eats

Location:  50 Clement Street
(on the corner of 2nd Avenue)

Hours: open Monday - Sunday at 8:00am

Meal: Spicy Kale Skillet (v) (okay, technically, they have this dish listed as "Spicy Tomato Skillet (v)" on their menu, but I just calls 'em as I tastes 'em) ~ kale, onions, potatoes, bell peppers, sunny up eggs, Parmesan, grilled bread; and, to drink, a large(-ish) glassa Power C ~ a mixture of orange, pineapple, and grapefruit juices

(I have it on good authority that both Kate Pierson and Cindy Wilson are big kale fans, too. However, I think that Fred Schneider hates just about everything if it is not from Idaho or Claire.)


Continuing along with a Post-Season Workout of my Breakfastary Starting Rotation, I went back to Eats (see last 'blog-entry from Sunday, May 19th, 2019) this morning.

This dish (skillet, whatever) is probably my favourite one that they offer due to the amount of kale added to it (Sorry, Sean!). They even added extra kale in it for me this morning because they had misunderstood me when I said that I had renamed their dish "Spicy Kale Skillet" due to all the great kale-ocity in it. ("B-b-but, Brian, can you just go and change the established names of dishes at local restaurant?" Well, I just did!) However, I think that I have come up with even a mo' betta' name for this one now: "Kale-ifornia Shakshouka"[1]. ("B-b-but, Brian... " Shut-up and just go with it already!) Unfortunately, I had to explain what a "Shakshouka" was to my confused waiter-person-guy, though.

(So now maybe you will get the above EweToobular juxtaselection.)

For condimentary supplementation, Eats offers not only the Standard San Francisco Triumvirate of Hot Sauces (Tabasco® Brand Pepper Sauce [Original Red Sauce], Cholula® Hot Sauce [Original], and Tapatío® Salsa Picante Hot Sauce), but also Huy Fong Foods, Inc. Sriracha HOT Chili Sauce; additionally, I spied on a few of the tables El Yucateco® three ways (Salsa Picante Roja de Chile Habanero, Salsa Picante Verde de Chile Habanero, and XXXtra Picante Salsa Kutbil-Ik® de Chile Habanero). I used some of my own Dixie Crossroads Hot Habañero [which is appareñtly how they mispelz it in Floridialañd] Pepper Sauce (Thañks, Mom añd Briañ!) on top of one egg and a good amount o' sprinklage from my McCormick® Grill Mates® Smokehouse Maple Seasoning all over everything in the skillet.

They also now have on every table bottles of a new(?) maple syrup ~ Mead and Mead Maple Syrup. (I'd tap that!) Unfortunately, I did not have any items on which to try it this morning (but do not think that I was not tempted to pour just a little over the top of one of the eggs... ). Perhaps tomorrow.

http://meadandmeads.com/


Crafty Coffee Confabulation Interlude

I broke into another (and the last of, finally, my) Christmas (yes, Christmas) Coffee gift this morning. Before heading out to breakfast, I dripped me down (via the pour-over method) a mighty strong cuppa Lineage Coffee Roasting 431° Espresso. The package notes state: "A Classic Profile with a Heavier Roast Designed for Approachability[2] & Consistency"... whatever the h*ck that is supposed to mean. "Approachability", really?! It is just d*mn Coffee, not some kinda up-and-coming, hot, new Hollywoodland Starlet. Sheesh! Anyway... this was a decent enough roast/blend. I was expecting a bit of a darker roast from an Espresso and with a bit more kick to it, but I also did not prepare it with an actual Espresso-maker-thing. (Thanks, Barry! [even though he gets all of these "gifts" as freebie discards from his employer ~ Whole Paychecks®])

https://www.lineageroasting.com/products/northern-italian-espresso


Here's hoping that your tin roof never rusts!


Glen Bacon Scale Rating:
Kale-ifornia Shakshouka ~ 7.5;
Lineage Coffee Roasting 431° Espresso ~ 6.9

___________________

1. Ho-yeah!

http://www.pbs.org/food/recipes/shakshouka-2/

2. I checked. "Approachability" is a completely madeuppery word.

Bâkêr Strêêt Bîstrô

¿El proverbial último popote...?[1]

http://www.bakerstreetbistro.com/


Place: Baker Street Bistro

Location: 2953 Baker Street 
(Between Lombard and Greenwich Streets)

Hours: open for "le Brunch" Saturday & Sunday at 9:00am (they call their early morning meal "Brunch"; however, they open up early enough for my simple breakfastary tastes... besides... let us never forget... 
le Pain Perdu le plus exceptionnel!)

Meal: Oeufs Baker Street Bistro Dave's favorite (one of Brian's favourites, too) ~ ratatouille, poached eggs, English muffin, tomato sauce, served with home fries & mixed greens (aka la comida para conejos); and a large glassa jugo de naranja (served con un popote de papel])

(There really is/are no EweToobular juxtaselections with these two songs/videos. The radio station I was listening to on my way home this morning just happened to be playing another song off Green Day's american idi*t album.

[just try to] Convince me otherwise: Green Day's american idi*t album is definitively one of the Best [if not The Best] Rock-and/or-Roll albums of the first decade of this here 21st Century. 

Of course, there is no question that it is Green Day's transcendent album to date. Even my foolish young-pup nephew [who shall remain named Cameron] has finally come around to seeing that I am 100% correct in this declaration. [Give the kid a break, he also took over ten years to finally agree with me that Lady Ella is The Best Female Voice in 'merica in the 20th Century... (Evah?)]

Man, that Giovanni Ribisi guy can really write some great music!)


While working my way through another Fall Classic warm-up of my Breakfastary Starting Rotation, I headed back to Baker Street Bistro (see last 'blog-entry from Saturday, May 11th, 2019) this morning.

Once again, I sat outside in their spacious sidewalk-patio café. It was still a bit cool this morning, but I had on both a sweatshirt and an outer sweatshirt/jacket-thing, so I was more than comfortable. As no other idi*ts decided to "brave" the autumnal chill, I had the seating area entirely to myself, too.

This is always such a great breakfast (specifically Eggs Benedict-oriented)! I do not know why any other local restaurant establishments have not stolen this idea yet (of course, I would think that they would need to change the name of the dish; that would be such a dead give-away)... kinda like the most awe-some Zucchini Cakes idea at Dottie's True blue café. Needless to say, I liked my breakfast ("le Brunch", whatever) this morning a lot.

For condimentary supplementation, Baker Street Bistro has only Tabasco® Brand Pepper Sauce 
(Original Red Sauce) on the tables. I used some of my own Chili in Hawaii Habanero Garlic Hot Sauce (Thanks, Cindy & Greg!) on the potatoes and several grinds of The Spice & Tea Exchange® Pirate's Bite Spice Blend (Thanks, Cindy!) on top of everything 
(even on a few slices of the French bread in the basket...  à la Glen Bacon's [yes, that Scale Rating-guy] grandfather).


Crafty Coffee Confabulation Interlude

(Much earlier) before heading out for breakfast ("le Brunch", whatever) this morning, I made myself a cuppa TLC Coffee Roasters - Bali Blue Moon (Thanks, Greg & Cindy!). This was a brand-new (well, it has been in my freezer for the past few months, and I am just getting around to finally trying it out) Coffee for me. This was another very nice output from a small roastery outta the Island of Rhodes. These two production/roasting notes really did prove true in its flavour factor: "Bali Coffee trees are planted alongside oranges and tangerines, and the beans seem to pick up a little extra sweetness and a touch more acidity than most Indonesian varietals. The fact that the beans are dried with the fruit attached to the seed further enhances the complexity and wild fruitiness of this exquisite Coffee."

https://www.tlccoffeeroasters.com/product-page/bali-blue


the Wild Parrots of San Francisco Interlude

After breakfast, I walked over to one of the larger known roosting areas of the Wild Parrots of San Francisco (the tall Eucalyptus trees next to the Lombard Street Gate of the Presidio) to see if I could catch any of my squawky feather-brained friends in the area. However, I saw just un solo papagayo flying overhead of the trees in the small dog-park in that area of the Presidio. For what it is worth, I also saw one extra-noisy Steller's Jay[2] flying around there, too.


Glen Bacon Scale Rating:
Oeufs Baker Street Bistro ~ 7.4;
TLC Coffee Roasters - Bali Blue Moon ~ 7.2;
Steller's Jays ~ 8.0;
the Wild Parrots of San Francisco ~ 8.5

___________________

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

As soon as I sat down, the friendly Mexican-guy waiter/bus boy-type (whose name I really should learn one of these days; he has worked there now for several years and always greets me warmly the few times a year that I do darken their doorstep... sidewalk-patio café, whatever.... ) asked me if I wanted "un Café" (en español, gracias!). I told him that I just wanted a glassa "jugo de naranja" (one of the few simple phrases that I can remember en español, anyway). He then introduced me to a brand-new español-ese word: 
"(el) popote" ("(the) straw"; somewhat pronounced 
"po-PO-tay"). I also made sure to ask him if "popote" was "un/el" or "una/la" in gender-agreement.

I will have to try and remember this one on future visits there (or at local taquerias even).

2. https://www.allaboutbirds.org/guide/Stellers_Jay/id