SF Dish of the Month (January 2014) - Nominations/Voting
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
Southeast Asian Fish in Banana Leaf: http://chowhound.chow.com/topics/911479
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
Dan Dan Mian: http://chowhound.chow.com/topics/884466
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
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...