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SF Dish of the Month (Aug 2013) - Voting

Hi all,

I'm passing on the nominations this time around since I'm getting to this so late. Sorry about that!

Here are the candidates for SF Dish of the Month August 2013.

Everyone is welcome to vote once by pressing the recommend button for the dish you'd like to choose. You can change your mind up until the deadline.

I included all of the runners-up from last month....but if there's something else you'd like to be on the ballot, you can write it in, and then others can vote using the recommend button. If you write something in, that will be considered your one vote (and if you want to change your vote after that, just post again to say to)

Voting will be open until July 31st at 10 PM PT.

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                  1. re: Melanie Wong

                    added one of my favorite tongue dishes below, of which you could find many great examples in the Bay Area--that done, i might still make a case for a DOTM experience, exploring all the dishes in a variety of cuisines that feature tongue.

                    1. re: sundeck sue

                      Off the top of my head, the tongue dishes I can recall include: duck tongue tacos, duck tongue tempura, Maggi duck tongues, five-spice duck tongues, barbecued pork tongue, lengua en salsa, Japanese grilled beef tongue, Chinese fried dough pastry called cow tongue, bollito misto, Persian lamb tongue in saffron, corned tongue, headcheese, veal tongue in aspic, pickled tongue, and I'm sure there are others I'm forgetting. There's plenty of material out there to kick off a good topic. Instead of trying to make tongue cuisine fit into Dish of the Month, is there a reason you couldn't just start a discussion thread? Each month there are very few people who actually go out and find new things. Most of the posts are rehashes of previous experiences anyway.

                      1. re: Melanie Wong

                        A fabulous catalogue.

                        Will do (start a discussion thread), leading off w/ your list!

                    2. re: Melanie Wong

                      Hmmm ... is falafel a "dish"? Are hot dogs a "dish"? For that matter, is hummus a "dish" -- I think of it more as a condiment, i.e. something that's eaten with something else (pita or other type of bread, chips, smeared in a wrap, etc.).

                      I think the line gets pretty blurry sometimes.

                      1. re: Ruth Lafler

                        Point taken that the line gets blurry sometimes. But I doubt that you're arguing that "tongue" is a dish. I raised the issue with the first DotM, that Asian fried chicken was not a dish. Mostly I'm trying to avoid kind of selections that the LA board has made, namely "tacos" and "sandwiches", as too generic. But that's just me and I respect others opinions that differ from that.

                        1. re: Melanie Wong

                          I realize there are other preparations that use falafel and hot dogs, but I inferred those candidates to be types of sandwiches. Asking for clarification couldn't hurt if it gets noticed.

                          1. re: hyperbowler

                            Clarification: It was not my intent to strike every sort of sandwich (or taco) from consideration. What I mean by generic are these:

                            SANDWICHES - LA Dish of the Month (July 2013)
                            http://chowhound.chow.com/topics/907564

                            TACOS - LA Dish of the Month (June 2013)
                            http://chowhound.chow.com/topics/903985

                            I agree with Mattapoisett in LA in preferring a narrow category covered intensively rather than a broad category where you don't even scratch the surface.
                            http://chowhound.chow.com/topics/9063...

                      1. I do strongly encourage others to write in some more votes, since there are probably some good ideas out there that weren't mentioned last month.

                        Also, if there's anyone who'd like to take over the role of coordinating the Dish of the Month, I'd be very appreciative! Let me know.

                        1. SOUTHEAST ASIAN FISH IN BANANA LEAF (E.G., MOK PA, AMOK, PEPES IKAN)

                          I hope there's no rule against sales pitches— it might lively up this thread and generate more interest. Here's mine— if you haven't tasted one of these preparations you have missed something very special. Each country's version is a little different but they are all at least somewhat spicy and intensely flavored, though amok tends to be more subtly flavored and not very spicy. All are delicious. OK, end of sales pitch.

                          These dishes may be more available than you think— often proprietors of SE Asian restaurants are afraid no one will come to their Lao, Cambodian, or Indonesian restaurant because of lack of familiarity with the cuisine so they emphasize Thai in the name and serve Thai dishes as well. Versions of these dishes are available in SF, the East Bay, and the South Bay, including at the following venues—

                          Mok Pa (also spelled Mok Pla) at Lao restaurants—
                          -Vientian Café, Oakland
                          -Dara Thai and Lao Cuisine, Berkeley
                          Neither of these places actually serves it in banana leaf but at Vientian Café it's the real thing. Haven't tried it at Dara.

                          Amok at Cambodian restaurants including Angkor Borei

                          Pepes Ikan at Indonesian restaurants, including—
                          -Jayakarta, Berkeley
                          -Bayleaf, Sunnyvale

                          8 Replies
                          1. re: charliemyboy

                            I'm not going to vote in this discussion, unless there's a tie (in which case I'll break it), but I personally think the sales pitch is totally acceptable. I also like this idea! I love ahmok and would love to find other versions or similar dishes.

                            1. re: Dave MP

                              I'm going to do a "tourist" vote for the SE Asian fish dish -- I've loved every version of it I've tried and would value a new thread that rounds up places to get it in SF/Bay Area (here's one I started back in 2011: http://chowhound.chow.com/topics/7895...).

                              Here's a recent ode to the mok pa at Green Papaya deli from charliemyboy: http://chowhound.chow.com/topics/910797

                              The mok pa is very good at Vientian, a little different each time I've tried it, probably because they are not always using the same fish (?).

                            2. re: charliemyboy

                              Searching on yelp, six places in SF proper have "fish in banana leaf", two Indian, one "fusion," and three Thai. Plus, two places on upper peninsula.

                              1. re: hyperbowler

                                My favorite version is at the Thai temple in San Bruno. It's available on festival days typically.

                                And just ran across hor mok on the Thai specialties menu at Thaibodia in Santa Clara.
                                http://thaibodia.com/specialties.html

                                The version of hor mok at Chabaa on Irving in SF is very good, but it's steamed in a claypot, not banana leaf. Does that count? Here's what it looks like.
                                http://www.flickr.com/photos/melaniew...

                                1. re: Melanie Wong

                                  I think it should count! That looks really good.

                                  1. re: Dave MP

                                    To surface a couple more known examples that I've tried:

                                    Catfish Amok at Chez Sovan in San Jose
                                    http://chowhound.chow.com/topics/7892...

                                    Mok pla at That Luang Kitchen in San Pablo
                                    http://chowhound.chow.com/topics/5922...

                                    Let's try to discover some unknowns this month.

                                  2. re: Melanie Wong

                                    I can see there are many more variations on this theme than I realized! I wasn't intending to exclude versions not prepared in banana leaf, as indicated by my listing sources like Vientian Café where they don't use the leaf but make a righteous version. The banana leaf can make a difference in flavor, particularly in grilled versions like Pepes Ikan.

                                    1. re: charliemyboy

                                      I'll mention that the version in San Bruno is made with salmon. Very pretty color.

                                1. re: tranewreck

                                  Tripe is not a dish. Did you have a specific preparation in mind, e.g., menudo?

                                  Edited to add: Here's a list of trip dishes,
                                  http://chowhound.chow.com/topics/4549...
                                  Andouille — French poached and smoked cold tripe sausage
                                  Andouillette — French grilling sausage including pork or beef tripe
                                  Butifarra — Catalonian sausage
                                  Chakna — Indian spicy stew of goat tripe and other animal parts favoured by Muslims in Hyderabad
                                  Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
                                  Flaczki — Polish soup, with marjoram
                                  Fuqi feipian A spicy Chinese cold-cut dish made from varius beef offals, nowadays mainly different types of tripe and tongue.
                                  Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep.
                                  İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
                                  Kare-kare — Filipino oxtail-peanut stew which may include tripe
                                  Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
                                  Menudo — Mexican beef tripe stew
                                  Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
                                  Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
                                  Pancitas — Mexican stew similar to Menudo but made with sheep stomach
                                  Patsás (Greek πατσάς) — Greek hangover fix, similar to Turkish İşkembe
                                  Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
                                  Phở — Vietnamese soup
                                  Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
                                  Tripe and Drisheen — in Cork, Ireland
                                  Tripoux — French sheep tripe dish
                                  Tsitsarong bulaklak — Filipino cruncy fried tripe (lit. "flower" crackling
                                  )Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized offal.
                                  Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Bulgaria, Romania, Republic of Macedonia and Turkey — a good hangover remedy.

                                  1. re: Melanie Wong

                                    I love the recipe for tripe in the A16 cookbook. Can't remember what it's called. I haven't made it in years and I took the book out of the SFPL.

                                    1. re: hankstramm

                                      Trippa alla Napoletana, and here's your old post with a link to the recipe.
                                      http://chowhound.chow.com/topics/588968

                                      1. re: Melanie Wong

                                        Thanks Melanie :)

                                        Totally forgot about the old post. I've got to make it again sometime soon.

                                2. Rats, I've been waiting to nominate Shrimp with Lobster Sauce.

                                  1. the roasted potatoes with rarebit pork and onions at 20 spot.
                                    i have eaten this three times in july, and i am pretty sure i will surpass that in august.

                                    1. And the winner is Southeast Asian Fish in Banana Leaf.

                                      Here's the discussion: http://chowhound.chow.com/topics/911479

                                      Looking forward to this one!

                                      1 Reply
                                      1. re: Dave MP

                                        I'm an hour late, but I was going to vote for the fish in banana leaf, too. I love otak otak and hor mok.