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SF Dish of the Month (November 2013) - Nominations/Voting

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Like last month, I'm going to skip the nomination round, and just combine everything into a single discussion. Feel free to include a sales pitch with any nominations, which was very effective in past months.

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 most 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 so)

Voting will be open until October 31st at 5 PM PST.

Pie: http://chowhound.chow.com/topics/918844
Hamburgers: http://chowhound.chow.com/topics/915164
Southeast Asian Fish in Banana Leaf: http://chowhound.chow.com/topics/911479
Hummus: http://chowhound.chow.com/topics/907615
Breakfast Sandwiches: http://chowhound.chow.com/topics/903924
Banh Xeo: http://chowhound.chow.com/topics/900476
Wonton Noodle Soup: http://chowhound.chow.com/topics/896524
Corned Beef: http://chowhound.chow.com/topics/892399
Chilaquiles: http://chowhound.chow.com/topics/888740
Dan Dan Mian: http://chowhound.chow.com/topics/884466
Tamales: http://chowhound.chow.com/topics/880136
Burmese Tea Leaf Salad: http://chowhound.chow.com/topics/875767
Whole Chicken Stuffed w/ Sticky Rice: http://chowhound.chow.com/topics/871657
Cucumber Pickles: http://chowhound.chow.com/topics/866098
Channa Bhatura: http://chowhound.chow.com/topics/861176
Asian Fried Chicken: http://chowhound.chow.com/topics/856748

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  1. MA PO TOFU

    1 Reply
    1. re: hyperbowler

      MA PO TOFU (my personal vote)

    2. MEATBALLS AND TOMATO SAUCE

      1. CROISSANT

        1. CREPES

          1. JOOK

            2 Replies
            1. re: judge dee

              does jook refer specifically to Chinese congees, or is it just the Chinese name for all congees?

              1. re: hyperbowler

                Cantonese congees

            2. Shrimp and grits

              11 Replies
              1. re: hannah

                For those not familiar with shrimp and grits, this dish is said to have originated as Low Country shrimpers breakfast. The cached piece by chowhound Kathleen Purvis from the Charlotte Observer wends through several iterations including creamed and ketchup'd versions to today's gussied up dinner house style.

                “It’s become the go-to dish that represents the South,” says Matt Lee, who writes Charleston-based cookbooks with his brother, Ted Lee.

                “Shrimp and grits say ‘Southern’ in such a clean, elegant way.”

                Read more here: http://webcache.googleusercontent.com...
                http://webcache.googleusercontent.com...

                This Southern Living slideshow starts off with two photos of gorgeous versions of Low Country (South Carolina) and Gulf Coast (Alabama) shrimp grits
                http://www.southernliving.com/food/cl...

                I've been reading more about the resurgence of Carolina Gold rice, and found this Smithsonian piece by Emily Horton illustrated with rice grits topped with shrimp.
                http://blogs.smithsonianmag.com/food/...

                For more about hominy grits, this older piece in the San Jose Merc by Aleta Watson handles the topic for us in the West who didn't grow up with them.
                http://www.aletawatson.com/?p=74

                And for more history on the significance of rice and grits in the South, An Irresistible History of Southern Food: Four Centuries of Black-eyed Peas, Collard Greens & Whole Hog Barbecue by Rick Daniels.
                http://books.google.com/books?id=zqWS...

                1. re: Melanie Wong

                  C'mon Melanie, give it your vote!

                  1. re: Civil Bear

                    Naw. Some people cast votes and fail to contribute anything to the dish of the month project even when their candidate is chosen. I'm the opposite. I choose to be a spectator during voting and then actually <gasp> eat the chosen dish during the month and file a live report.

                  2. re: Melanie Wong

                    Thanks for the explanation, Melanie. I was born and raised in the low country, and this is a fabulous dish!

                    1. re: karenfinan

                      Nice to know. Me, I'm one of those folks who spends a day in Savannah then mouths off. Be sure it's nominated next month to be put to a vote.

                      1. re: Melanie Wong

                        Will do:-)

                  3. re: hannah

                    Oh yum, shrimp & grits! My pic's of Trey Corken's at the Swamp Shack, Portland, though. Where can we find the best in the SF Bay Area?

                     
                    1. re: klyeoh

                      Are those shrimp battered and deep-fried? Quelle horreur!

                      ...or yet another variant.

                      And you're free to vote for this as DoM if you want your question answered.

                      1. re: Melanie Wong

                        Deep-fried and crisped on the outside, which provided a great textural contrast to the grits. I'll leave the voting to the regular Hounds on this board ;-)

                        1. re: klyeoh

                          When I read about the rice grits with shrimp, I thought this would be a perfect dish for the Vietnamese owned Cajun shrimp places that have been springing up all over the place. Imagine if you will com tam (broken rice) topped with spicy shrimp or chao trang (rice porridge) and stir-fried shrimp?!?

                          1. re: Melanie Wong

                            I *love* Vietnamese broken rice (com tam). I wondered if the process for obtaining the broken rice texture was similar to that for "Indian rice" in Singapore. The method in Singapore harked back to the old days (19th-century till early-20th century) when indentured Indian labourers (coolies) brought to Malaya/Singapore by the British did not quite take to local rice and had digestive problems. Hence, the type of rice sold to them had to be soaked for about 3 days before being de-husked. Soaking the unhusked rice made them less malleable, and the grains would be "broken" during the de-husking/threshing process, resulting in a quinoa-like texture (which I quite like).

                  4. French Onion Soup

                    1. Shrimp with Lobster Sauce

                      1. Ma Po Tofu took the lead and is the November Dish of the Month! Post your experiences here:

                        http://chowhound.chow.com/topics/922472

                        2 Replies
                        1. re: hyperbowler

                          Could we please spell it Mapo Doufu in official pinyin? Thanks.

                          1. re: Melanie Wong

                            Good point, Melanie. I have corrected it in the linked thread.