howdy

Doobu.

Okay, so Doobu is great. Better than Brothers on Geary (Doobu is cleaner and they don't try to rob you), better than Seoul Garden inside Kintetsu (Doobu is faster and their chigae is richer and more flavorful), and better than Blue Stones in Santa Clara (Doobu's kalbi is just as good, and it's much more conveniently located. And it feels like a restaurant instead of a mini-mart). If only they were open as late as Won-Mi.

Doobu is my new favorite Korean restaurant in San Francisco. It was great food for a fair price. I have a philosophical problem with paying twenty dollars for a plate of kalbi. Just a thing with me. So I was very happy to order a big portion for just $15 bucks, served on a magical sizzling iron plate that kept the stuff warm for the entire meal. Fantastic. The best part, though was the free fish. I love it when a Korean restaurant gives you a free fried fish with your meal. It's the best panchan.

We got out of there for $75 bucks for four people, including tip -- that included a stew pot for each of us, the kalbi, panchan (including a fish each), a tofu salad to share, and a beer for one of us.

Mission Accomplished.

Indeed, I am in the video at the Yerba Buena Beard Papa. I think this was from opening day, when Space and I waited in line for an hour. It looks like Space or whoever I was talking to got edited out. Sorry, Space. Anyway, I'm in the video for about 2 seconds. You can see the two souvenir Thermoses I scored by buying 2 dozen cream puffs. Still working those off.

Awesome Buco.

We are at a free cooking demonstration at Williams-Sonoma in Union Square. Last time it was sauces; this time it's braising -- osso buco, baby. The best part is that, unlike a cooking show, you get a sample at the end. And, unlike a cooking class, you don't do any actual cooking.

One day I will have this kitchen.

That's Hot.

Sweet, they put Tapatio in little packets now! \|||/ I NEED TAPATIO FOR MY PIEHOLE \|||/

Our Crust Is A Must.

I'm scared.

Rive Racteria Rulture?

Fiorentino.

Mario Batali just helped some chef in Philly make Bisteca a la Fiorentino: an enormous bone-in steak, string-tied and rubbed with a lard-based blend containing rosemary and garlic. Peppered, then seared on both sides and finished in the oven for 20 minutes at 500 degrees. Served with an heirloom tomato salad (olive oil, sherry wine vinegar, and herbs).

Oh, sweet. He just went to Jersey to learn how to make a chocolate marble cake from an Italian-American granny, and he's playing Uno with her and three friends.

14 Minutes Left.

I learned last weekend that I've apparently made the video that plays at Beard Papa in San Francisco. I guess that's what standing in line for half an hour, three days in a row, gets you. Along with five pounds. Still haven't used my collectible gift Thermos yet...

Want a Little Sauce With That?

A tiny bottle of sauce, presented by its biggest fan.

Shanghai Dumpling House.

At the Shanghai Dumpling Shop in Millbrae. Good, cheap food. Shanghai dumplings (each one has a little bit of soup inside), tofu slices and salt pork, cold cucumber sesame salad, and a new special: ong choy (also know as "hollow" choy) sauteed with jalapeno peppers. Nice kick.