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SF Dish of the Month (January 2014) - Nominations/Voting

hyperbowler Dec 16, 2013 05:23 PM

To ensure we get a vote before the holidays come around, let's start voting early. As usual, 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 Monday Dec 30th at 6 PM PST.

Jook : http://chowhound.chow.com/topics/926197
Mapo doufu: http://chowhound.chow.com/topics/922472
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. h
    hyperbowler RE: hyperbowler Dec 16, 2013 05:23 PM


    5 Replies
    1. re: hyperbowler
      karenfinan RE: hyperbowler Dec 17, 2013 03:50 AM

      I would love to vote for this, as this is one of my favorite dishes, but are there very many places in the Bay Area that serve it?

      1. re: karenfinan
        hyperbowler RE: karenfinan Dec 17, 2013 07:05 AM

        Yes! 67 mentions on the boards: http://www.chow.com/search?q=%22shrim...

        A search on Y*lp pulled up scores, and they're strewn throughout the Bay Area.

        Some prior discussion of the dish:

        1. re: hyperbowler
          karenfinan RE: hyperbowler Dec 17, 2013 07:23 AM


          1. re: hyperbowler
            Melanie Wong RE: hyperbowler Dec 30, 2013 12:20 AM

            The Charlotte Observer is allowing free access to Kathleen Purvis's excellent piece on shrimp & grits, so here's a better link.

            1. re: hyperbowler
              eatzalot RE: hyperbowler Dec 30, 2013 11:19 AM

              I guess hominy grits itself (to use the full formal name -- like using official pinyin) is at least a semi-regional US specialty, but it's widely enough known that both whole canned hominy (alkali-treated corn) and dried grits have always been quietly available in many Bay-Area supermarkets, and not just in parts (such as Oakland) with particular legacies of migration from the US Southeast.

              I find it interesting how universal are cornmeal mushes in N. American cooking history. Whether as hominy grits (Southeast), its close cousin masa harina (Mexico and Southwestern US), "hasty pudding" or "Indian pudding" (Northeast US). Not to mention derivatives, like johnnycake or scrapple. In fact, the dominant general US cookbook writer of the 19th century, Eliza Leslie, also wrote a book devoted to the specialty (called "Indian meal" per standard early-1800s practice), I was going to mention it in something I'm writing for the Home Cooking board.

              If an authentic Italian restaurant in the US serves something like "creamy polenta" and it is received as a foreign specialty, there's a bit of irony...

        2. h
          hyperbowler RE: hyperbowler Dec 16, 2013 05:24 PM


          1. h
            hyperbowler RE: hyperbowler Dec 16, 2013 05:24 PM


            1. h
              hyperbowler RE: hyperbowler Dec 16, 2013 05:24 PM


              1. h
                hyperbowler RE: hyperbowler Dec 16, 2013 05:25 PM


                1 Reply
                1. re: hyperbowler
                  slew RE: hyperbowler Dec 26, 2013 09:35 AM

                  I second cioppino...

                2. hhc RE: hyperbowler Dec 17, 2013 06:28 AM


                  2 Replies
                  1. re: hhc
                    hyperbowler RE: hhc Dec 17, 2013 06:56 AM

                    What dish did you have in mind? Oxtail soup, oxtail stew, oxtail pho, kare kare (oxtail with tripe), any particular country of origin, etc.?

                    1. re: hyperbowler
                      hhc RE: hyperbowler Dec 24, 2013 11:59 PM

                      OXTAIL STEW

                  2. eatzalot RE: hyperbowler Dec 17, 2013 12:00 PM


                    On a search, I didn't find this as a past Dish of the Month (if I missed it, please advise). But 490 hits of appearances in various restaurants and preparations.

                    As a native I'm even more surprised. Abalone and oysters are about the most famous ancient local foods. Especially abalone, because, until partly fished out, it was so very easy to gather. The Bay Area is littered with huge abalone shells, sometimes used as ashtrays and landfill. Abalone itself is a unique food and can be exquisite.

                    1. The Dive RE: hyperbowler Dec 18, 2013 11:20 AM

                      Salads with anchovy dressings

                      1. s
                        sfpizzalover RE: hyperbowler Dec 24, 2013 11:52 PM

                        CHOW FUN

                        1. h
                          hyperbowler RE: hyperbowler Dec 28, 2013 08:44 PM

                          Two days left to vote!

                          1. m
                            Malcolm Ruthven RE: hyperbowler Dec 29, 2013 10:15 AM

                            I go with SHRIMP AND GRITS. If it's chosen I promise to try at least a few versions :-) I'm from the "sort of southern" Midwest (central Missouri) but don't recall ever having shrimp and grits. Grits, yes, but not with shrimp. I'm eager to see that it's all about.

                            3 Replies
                            1. re: Malcolm Ruthven
                              Civil Bear RE: Malcolm Ruthven Dec 29, 2013 10:50 AM

                              MR, If you want your vote to count you need to hit the "Recommend" button under the nomination!

                              1. re: Civil Bear
                                Malcolm Ruthven RE: Civil Bear Dec 29, 2013 11:43 AM

                                Aha, thanks for bringing me up to date :-)

                              2. re: Malcolm Ruthven
                                Melanie Wong RE: Malcolm Ruthven Dec 31, 2013 09:06 PM

                                That's the spirit! I'm glad your desired dish won out this month, as I'd love to see a new trend where those who vote for a particular dish actually take part in reporting about it. (What a concept!) Also, since shrimp n grits hasn't been talked about all that often, hopefully we'll get more new, current, eaten-in-January reports instead of rehashes. It would be great to see the community go out and do some original chowhounding to seek out unrecognized spots instead of playing follow-the-leader.

                              3. h
                                hyperbowler RE: hyperbowler Dec 31, 2013 08:08 AM

                                Shrimp and grits will be the DOTM for January 2014! Have a great new year everybody, and see you in 2014 at the discussion thread: http://chowhound.chow.com/topics/929654

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