(no subject)

[madbaker]

Date Night last night - the wife and I went to Slow Club, a small local restaurant which, coincidentally, is on the SF 100 list for their burger and fries. I've now eaten 1/3 of my way through the list.

The place could be very loud, but it wasn't so crowded that this became an issue. The burger was good (not mouthgasmingly good, but good) and the fries were excellent. It was a nice night out for the two of us.

Back to work now.

Comments

[joeguppy.livejournal.com]

Coming back from Great Western War yesterday, we went to a Burger joint suggested by some of the people in our camp. It was a bit out of our way, but worth it. Called "50/50" it boasts burgers that are half ground beef and half... get this... BACON!

Yes, my arteries have hardened to the point of closing down, but I will die happy!

Wow. Nom nom nom

[madbaker.livejournal.com]

One downside of curing my own bacon is that I find it difficult to eat standard diner bacon anymore. It doesn't have any flavor by comparison.

There's a restaurant in San Francisco that makes its own hot dogs - using among other things, fresh pork belly and house-cured bacon. They are faboo.

Re: Wow. Nom nom nom

[incendiary-ave.livejournal.com]

name or restaurant? ;) The poor Mr. gets teary eyed when he sees the Chicago "No Reservations" on the Hot Dougs - the place that fries their fries in duck fat.

Re: Wow. Nom nom nom

[joeguppy.livejournal.com]

You cure your own bacon???? Tell me more!!!!

[madbaker.livejournal.com]

Absinthe. It's quite nice.

Re: Wow.

[madbaker.livejournal.com]

It's incredibly easy. (http://madbaker.livejournal.com/311165.html) And tasty. (Follow the charcuterie tag for others.)

[incendiary-ave.livejournal.com]

Jamie's restaurant! yes, that's on the lists. thanks! :)