Categories
eggs Italian Neapolitan Northern California pizza reviews

Pizzeria Delfina

Earlier this year, I embarked on a quest to find the best Neapolitan pizza around. L.A.’s Pizzeria Mozza is my favorite, but in the Bay Area, that title currently belongs to Pizzeria Picco in Larkspur with Pizzaiolo in Oakland a close second. But after yesterday, Pizzeria Delfina in San Francisco’s Mission District just squeezed itself into the number two slot.

I always like to start with the basics, so we ordered the Margherita pizza. The tomato sauce was a little bland, which was disappointing, and my wife said it could have used more fresh basil, as well. However, both the mozzarella and the crispy/chewy/salty crust were great and almost made up for these deficiencies.


Margherita

Our other pizza was one of the daily specials, the Carbonara, which featured pancetta, leeks, Pecorino Romano and two runny eggs. Thanks to Pizzaiolo, I love eggs on pizza, but Delfina was able to ensure that the eggs covered the entire pizza so that there was a little in every bite. This pizza was perfect and sinfully good.

Carbonara

The Carbonara and Delfina’s pizza crust were enough to put Pizzeria Delfina just slightly ahead of Pizzaiolo in the pizza category. (To be fair, Pizzaiolo offers a much more diverse menu that includes fresh burrata, as well as some excellent pastas.)

Pizzeria Delfina’s in a great location about 4 blocks from the 16th Street BART station, which is good because finding parking was a big issue for us. But its 18th Street location means that it’s also sandwiched between the venerable Tartine Bakery and Bi-Rite Creamery, my favorite ice cream in San Francisco. Maybe next time we go to Pizzeria Delfina we’ll try one of their desserts, but with those two options nearby, would you blame us for asking for the check when we were done with our pizzas?

INFORMATION
Pizzeria Delfina
3611 18th Street
San Francisco, CA 94110 map
415.437.6800
Web site
Pizzeria Delfina on Urbanspoon

Categories
bacon Best of Inuyaki eggs sandwiches

The B.E.P. (Bacon, Egg & Pepper Jack)

When I walked in the door tonight, my brilliant wife presented me with this amazing sandwich of fried egg topped with two slices of bacon and melted Pepper Jack cheese on a Dutch Crunch roll.


The B.E.P.

My wife grilled the inside of the bread with some butter, filled it with the bacon, eggs and cheese, and then put it in the toaster oven to melt the cheese and toast the bread. She made the whole thing up on the fly, but it was one of the best sandwiches I’ve ever had. Bacon and eggs are a given, but I really loved the spicy kick from the Pepper Jack.

Categories
eggs Filipino musings sous vide

“Deviled” Eggs

I forgot that I had the day off today, so after driving all the way to work and back, I needed something to do. After talking to Alien J about the eggs we had at Ad Hoc’s Easter Brunch yesterday, I thought that I would do an egg experiment and use the results to top the Chicken Adobo Fried Rice I planned on making for lunch.


ad hoc egg porn
Ad Hoc egg porn

My wise idea? Cook the eggs in a 66.6/C water bath to make…Deviled Eggs! 66.6…devil…get it? :-)

The final results were interesting. Normally I like runny eggs on my fried rice, but these eggs were much different. The whites were very delicate since they hadn’t set up yet, but they weren’t too runny. The yolks were set enough that they maintained their shape, but when you put them in your mouth, they were creamy and delicious. Here’s some pictures.


[pictobrowser type=”flickr” userID=”arndog” albumID=”72157604238100513″]

I don’t know if I’d do this every time I make fried rice, but next time I’ll probably lower the temperature so the yolks are runny.

I’ll write more about the chicken adobo in the next couple days. :-)

Categories
musings techniques

My First Cookbook

My First CookbookOn my last trip home, my parents made me take a stack of old cookbooks off their hands. Some of them were mine (a couple Martin Yan cookbooks), and some of them were relics from the 70s and 80s. One of these was The Micro-Range Cookbook. Published in 1978, The Micro-Range Cookbook came with the Admiral microwave my parents bought, and it became an easy way for me to learn how to “cook.”

For example, instead of breaking out a frying pan, I could grab some bacon, sandwich it between some paper towels and cook them in the microwave for 2-3 minutes on HIGH, and VOILA! A nearly instant and “safe” way to sate a childhood bacon fix.

Or I could make scrambled eggs in a Pyrex measuring cup. Simply microwave on HIGH for 40 seconds, stirring the eggs “outside in” and then cooking on HIGH for another 30 seconds. Let stand for a minute or two to complete cooking.


Micro Pork Roast

Categories
beef Best of Inuyaki chicken Filipino pork

Best Breakfast Ever – Silogs

Forget Belgian waffles, fluffy buttermilk pancakes, brioche french toast, omelettes, country sausage and whatever else most people eat for breakfast. In my book, there’s no better way to start the day than with a silog, a Filipino breakfast of garlic fried rice, topped with a couple over-easy eggs and your choice of sweet or salty meats.

Filipinos love to combine words and names (don’t you know someone somewhere named Marivic?). Silog is a suffix referring to the fried rice (sinangag) and the eggs (itlog), and the dishes are named accordingly: tapsilog (tapa, the original silog) tosilog (tocino), adobosilog (chicken adobo), longsilog (longanisa), SPAMsilog – (SPAM!), litsilog (lechon), friedchixsilog (fried chicken), etc. etc.



I normally go to Cherry Garden Filipino Chinese Restaurant when I get a craving. I always have a hard time deciding between the tocino (sweet cured pork) and the longanisa (sausage akin to chorizo or linguica). The first time we went, I found out they had two types of longanisa, sweet or garlic. I had never had garlic longanisa before, so I ordered that and fell in love with it. My wife likes the bangsilog, which features bangus, the Filipino milkfish. She’s also had the pusitsilog (dried fried squid), and the jefroxsilog (dried fried sole). As you can she, she’s much more adventurous than I am!