35837 Thu Apr 21 10:37:04 -0700 2005 17 1 San Francisco Bay Area 0 164401 Hello- The Slanted Door lists its address as 1 Ferry Building #3. However, when I put that address in to Yahoo! Maps, it cannot find it. Can anyone tell me where the Slanted Door is located? Is it by any other intersections? Thu Apr 21 10:37:04 -0700 2005 0 hawkeye 1 164404 It is in the Ferry Building, which is at the intersection of Market Street and The Embarcadero. Since that part of Market Street was made into part of a park, the closest you can look for a map is Mission and Embarcadero. The map will show you Ferry Plaza. Thu Apr 21 10:56:30 -0700 2005 164401 0 wally 1 164407 If you like seafood in a delicious sauce, you must try the caramelized plantation shrimp with onions and chili paste. Another favourite is the shaking beef. Enjoy. Thu Apr 21 11:17:57 -0700 2005 164401 0 like_to_dine 2 164434 Re shaking beef -- in the food section of the Chronicle yesterday there was a full page ad with Charles Phan on it and his recipe for shaking beef. Thu Apr 21 14:07:32 -0700 2005 164407 0 kjamada 3 164476 Must chime in on shakin' beef. Beef is tender and really taste, rich large chunks, not shredded. But it is not my first choice and wouldn't be unless recommending it to someone trying to get steak and potato eaters to try something new. Shrimp are rather rote also. Favorite by far is claypot catfish, on the bone keeping its shape and texture, really juicy and tasty and nice caramelized onions and a few chilis to lend some bite. The grapefruit salad is also stellar, but as citrus falls out of season, this is not the best choice. Lean toward the papaya salad, with more consistent ingredients. Also the crepe is one of the best versions I've had outside a Vietanmese home. Thu Apr 21 18:08:38 -0700 2005 164434 0 DCarbonaro 3 164644 Do you have that excerpt from the SF Chronicle? I do not have access to this paper. Can you post it or email it to me? Sat Apr 23 14:34:51 -0700 2005 164434 0 like_to_dine 1 164412 Just go down Market St toward the building that looks to be in the middle of the street. That's it. The Ferry Building. BART's close (Embarcadero), MUNI goes right by and every cabbie knows exactly where it is. To drive there, just get on the Embarcadero. Thu Apr 21 12:02:03 -0700 2005 164401 0 Fancy Food Guy 1 164422 Try "1 The Embarcadero" which is the actual street address. (Not "1 Embarcadero" which is a marketing alias for 300 Sacramento St.) Thu Apr 21 13:13:09 -0700 2005 164401 0 Robert Lauriston 1 164423 Charles Phan is doing a free demo in the Macy's Cellar kitchen at noon today. Thu Apr 21 13:16:03 -0700 2005 164401 0 rpgal 2 164450 Is Phan promoting a cookbook or is this a charity event or what? Thu Apr 21 15:20:01 -0700 2005 164423 0 Robert Lauriston 3 164474 Nope. Just one of the weekly demos by local chefs that happen there. It's always advertised in the Chron. Only problem is, after one bite of Shaking Beef-you just want more! Thu Apr 21 17:44:52 -0700 2005 164450 0 rpgal 4 164490 Bo Luc Lac (the sound of shaking dice) or Charles Phan's Shaking Beef (recipe from Macys Cellar demo) Meat: 1-1/2 lb. filet mignon, in 1-inch cubes, season with salt and pepper and saute in very hot oil to crisp the meat with a brown crust on all sides. Drain oil. Set aside. Vinaigrette: 1/4 cup rice vinegar, 1 Tbl. sugar, 1/4 cup Mirin or sweet rice wine, 4 Tbl. light soy sauce, 1 Tbl. dark soy sauce, 1 Tbl. fish sauce Dipping Sauce: juice of 1/2 lime, 1/2 tsp. salt, 1/4 tsp. pepper Vegetables: three green onions, cut in 1-inch pieces, 1/2 small onion, thinly sliced, chopped garlic, and 2 tsp. butter Garnish: watercress On high heat, add half the meat back to the wok or hot skillet, with half the chopped garlic, green onion and thinly sliced onions for 1 minute. Add 1/4 cup of the vinaigrette and shake around in the skillet or wok. Add 1 tsp. butter and continue to shake the pan to melt the butter. Remove the meat and onions, keep warm. Repeat the stir-frying with the remaining ingredients. Serve on fresh watercress with the Dipping Sauce. Serve hot with rice to 4 persons. Thu Apr 21 19:06:26 -0700 2005 164474 0 Cynthia 5 164503 I am somewhat bemused by the 1-1/2 lb. of beef for 4 persons. If only the portion sizes at TSD were that generous. Link: http://eatingchinese.org Thu Apr 21 20:51:10 -0700 2005 164490 0 Gary Soup 6 164512 and...the next venture, available in two weeks at the "back door, side door, whatever it's called"...will be pre-packaged ingredients for meals to cook at home in 20 minutes or less - maybe $18 for the Shaking Beef ingredients, recipe/instructions -with the 1/2 lb. of beef filet included - for now, you can "take away" a quick lunch... In the Valencia Street location, the promise of street foods is still 1-1/2 years away. Fri Apr 22 00:00:00 -0700 2005 164503 0 Cynthia 7 164554 sorry, it's Out the Door, Slanted Door's new takeout counter. Fri Apr 22 13:10:39 -0700 2005 164512 0 Cynthia 6 164537 You don't think one serving at Slanted Door is around six ounces? Sounds about right to me. Fri Apr 22 10:55:20 -0700 2005 164503 0 Robert Lauriston 7 164615 Sure, I'd say one order is about 6 ounces, but do you get one order per person? TSD's menu is meant to be shared, family style, but the orders are about half to two thirds the quantity (and one and a half to twice the price) of the norm for family-style orders in Asian restaurants. Link: http://www.eatingchinese.org Fri Apr 22 23:40:07 -0700 2005 164537 0 Gary Soup 8 164639 Slanted Door's portions seem like individual servings to me. We always order at least one appetizer and one entree per person, like at any upscale SF restaurant. Sat Apr 23 12:57:38 -0700 2005 164615 0 Robert Lauriston