Dental implant that is. Not sure this is the right board, but since I'm seeking more info about sources, and restaurants than recipes I thought I'd give it a shot. If you had to spend 6 weeks on a soft food diet (first 3 weeks "minimal to no chewing"). Where would you take your appetite?
- The original comment has been removed
Since you are based in SF according to your profile
St. Benoit Yogurt
Quark from Spring Hill
Hummus,baba ghanouj, red lentil soup at Eden's Turkish Restaurant
Maybe shepherds pie from John Campbell's Irish bakery ... havent tried it yet tho
If there was ever a great time to hook up with that borini guy at the farmers markets with all the spreads and dips he sells.
Smoothies at Cafe Gratitude
Gooey or soft cheeses from Cow Girl ...with wine
Oysters at Hog Island ... with wine
Refried beans with tequila ... have to think about a SF location though
Or just forget the food and do wine flights. Explore bars with good selections of various types of hard liquor and the six weeks will just seem to fly by.
Seriously, what are you looking for? Lunch spots during work. Going ot to dinnger, groceries? Any specific neighborhoods.
I tend to live off mashed potatoes. soft scrambled eggs, soups and refried beans when I have dental work that is major.. Maybe some creamy polenta.
Think I just read about someplace in SF with good jook.
Nopalito has a lot of great broth and braised meat dishes. Barbacoa, pozole, etc. that have a very deeply flavored broth and some super soft and succulent meat, along with a few crisp vegetables and soft-cooked legumes that may or may not work for your diet.
Nopalito's takeout window is now available, and any of the items from the online menu that I posted below could be attacked with an immersion blender at home for a deliciously savory, if texturally destroyed, relief from scrambled eggs:
Pozole Rojo 11.00
Stewed pork shoulder, hominy, ancho chili, watermelon
radish, cabbage and onion
Caldo de res ala Pasilla 12.00
Braised beef in broth, dried chilies, spices, potatoes,
turnips, carrots, broccoli, spring onions and epazote
Barbacoa de Borrego 14.00
Steamed adobo lamb in banana leaves, consommé,
garbanzo beans, cilantro, onions and salsa borracha
Birria de Chivo 13.00
Goat stewed in dried chilies, roasted tomato, spices,
chocolate, pinquinto beans and salsa de arbol
>>> any of the items from the online menu that I posted below could be attacked with an immersion blender
Mexican baby food, so to speak? When things start to get better tooth-wise if the birria is really fall-apart tender then that might work well. My mouth started hurting remembering what I had some tooth-work at the mention of pozole, broccoli, garbanzo beans, etc.
Yeah, the fresh vegetables probably wouldn't work, but they come on the side anyway. The rest, as you say, would end up like Mexican baby food, but the flavors in Nopalito's soups and stews are the deepest, cleanest, and most complex I've encountered in the area. Prices aren't cheap, but the entrees make a good meal by themselves, and things like the beans and hominy are a major step up from everywhere else, and the broths are so richly flavored they can't come from the cheapest commercially produced bones like are used at most places.