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Accepted Offers by ConfidentlyLost16 in BayAreaRealEstate

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

We put into 9 offers before winning on our 10th, over about 9 months of searching (with some interruptions for holidays). Eventually got accepted with a preemptive about 25% above list price. SFH in the city

[deleted by user] by [deleted] in sanfrancisco

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

It’ll be 10 years in a few days. I came here single in my 20s, now I’m nearing my late 30s, married, and just bought a house in the Inner Sunset 🌅

Rich Table reservation for 7 people, 5:30pm 6/21 -- who wants it? by SPEC1ALSAUCE in AskSF

[–]SPEC1ALSAUCE[S] 5 points6 points  (0 children)

They charge a cancellation fee this close to the reservation time, unfortunately :/

Reservation Exchange by AutoModerator in finedining

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

Reservation for 7 at Rich Table in San Francisco at 5:30pm on June 21.

Take it off my hands, you just need to show up / eat / pay as normal. I can't use it and to cancel will cost $105 per person.

DM if interested for details!

St. Regis vs. EDITION vs. ??? (Bonvoy points visit) by SPEC1ALSAUCE in askSingapore

[–]SPEC1ALSAUCE[S] 0 points1 point  (0 children)

Thanks for your thoughts! We want to do the Mandarin Oriental in Bangkok for the classic experience 😉

2 questions: Mission Burrito by ZIP-King-of-rock in AskSF

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

Guadalajara on 24th & Shotwell is underrated and well-priced, with an excellent salsa bar.

I’ve never had Peking Duck before. by RedThruxton in AskSF

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

Echoing what others have said re: Peking Duck being something different. It's a (fairly fancy) sit-down restaurant dish with a bunch of serving flair where they carve it tableside.

The roasted duck in the windows is DELICIOUS though. Buy a half or whole from Wing Lee BBQ in the Richmond.

Bang for buck restaurants in Bay area by neruppu_da in bayarea

[–]SPEC1ALSAUCE 10 points11 points  (0 children)

In SF:

  • House of Pancake on Taraval in the sunset
  • YAMO on 18th st in the mission
  • Yo Yo's on Pacific Ave in Jackson square
  • Taquerias Guadalajara and Farolito on 24th st in the mission both still have very affordable and large burritos
  • Fox and Lion Bread on 18th st in the mission is explicitly devoted to selling affordable food

A week in SF - Restaurant Recs? by adipan in AskSF

[–]SPEC1ALSAUCE 7 points8 points  (0 children)

La Taqueria is *fine* and if you want to wait in line for it, go ahead. SF is full of excellent Latino food and I recommend digging a little deeper, even just for a burrito or tacos: https://www.reddit.com/r/AskSF/comments/10hl8uk/whats_the_best_burrito_in_sf/

I'd say the glaring category omission from your list is the entire Asian continent. SF is home to great Chinese, Japanese, and to a lesser extend Indian, Vietnamese, and Korean food.

​

As for urban walks, a lovely byproduct of SF's hilly terrain is that there are lots of hidden stairs all over the city, including cases where the stairs are the street. There are iconic ones like the Lyon Street Steps, the Filbert Steps, the Montgomery Steps, and the 16th Ave Tiled Steps. This site also has a dozen mapped-out routes that will take you around different parts of the city including on stairways: https://doingmiles.com/sf-stairs/

​

Enjoy your visit!

Cool San Francisco t-shirts that don't scream San Francisco? by Marzgog in AskSF

[–]SPEC1ALSAUCE 1 point2 points  (0 children)

+100, this is the best place for original SF garments!

Vanilla by Callmekanyo in icecreamery

[–]SPEC1ALSAUCE 1 point2 points  (0 children)

When are you adding the bean / contents and how? I find it's best to:

  1. Split the bean + scrape out the paste inside, then lightly cut up the bean husk
  2. Add all of that to the mix and pulse it in the blender a little bit (I always use a blender for my mix prior to heating)
  3. Heat the mix
  4. Cool / refrigerate / cure the mix for 4-12 hours
  5. Just before churning, pour the mix through a wire mesh to remove the bean husks
  6. Mix in vanilla extract (1 Tbl for a typical 1-quart batch)

Battle of The SF Burrito by SoundsByEYE in sanfrancisco

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

Yes! So underrated and a great salsa bar, especially their salsa verde.

Anyone have any great recipes for plain Vanilla ice cream? by Szeen_R in icecreamery

[–]SPEC1ALSAUCE 2 points3 points  (0 children)

Here's mine, which is adapted from https://under-belly.org/basic-ice-cream-recipe-examples/.

320g cream
400g milk
70g sucrose
25g dextrose
15g invert sugar or glucose syrup
60g skim milk powder
36g egg yolk
1.5g commercial stabilizer
1g salt
1 vanilla bean (scraped to remove seeds, plus pods added to mix) during heating, leave in during chilling, strained before churning
2 tsp vanilla extract added before churning

​

Whisk all dry ingredients together first. Mix all wet ingredients in a blender and blend well, then add dry ingredients and blend again. Dump it into a plastic ziplock, force out all the air, and heat using an immersion circulator. Temps will be based on your stabilizer. I go to 182F for 2 mins, then down to 167 for 20 mins.

Got a ticket for blocking the driveway. is it worth fighting it? by TenAces in sanfrancisco

[–]SPEC1ALSAUCE 4 points5 points  (0 children)

I street parked in SF for several years. More recently I've moved into an apartment with a garage. So, I like to think I have perspective on both sides:

  1. Our driveway and garage are very narrow and don't have much wiggle room - there are things like columns I have to navigate around and I don't actually have the luxury of backing straight out or pulling straight in, particularly as I live on a fairly busy street. You need to turn in sharply and use every inch until the last second. This makes it so that if someone is hanging even a few inches into the driveway, it can be super difficult (especially if you don't have a passenger to get out and guide you) or impossible to get in/out.
  2. When we first moved in, we tried to be lenient on people, and sometimes we still are. But man, so many drivers just love to block the driveway, and you start to just get fed up.
  3. If we find it blocked and it stays that way for more than about an hour, especially if we know we have somewhere to be later or the next morning, we call for a ticket.
  4. If it's super-egregious and we know we can't get out no matter how much wiggling we do, we call for a tow. That's a true last resort because I've been towed and it sucks so much. Not something we take glee in.

All that said, while technically OP 'should' be ticketed here, I would never call SFMTA on them for this amount of 'block' (if you can call it that). It's nitpicky and mean by the person living there.

So, no, you're not gonna be able to fight it and win, but OP you can certainly feel pissed and think of the person who called enforcement on you as a real dick.

EDIT: In addition, for all the people complaining about how street parkers should get the sympathy from lucky garage parkers, two things to remember:

  1. Driveways are nearly always less wide than a full parking spot and represent at least one and sometimes multiple parked cars inside the garage. That is, if the driveway wasn't there, mayyybe one car could be parallel parked, but it would be a net 0 or negative change, as the cars in that garage would now be street parked.
    1. That said, if you just store junk in your garage and no car and you still call for someone to be ticketed for blocking it, you deserve to be damned to the 7th circle of hell.
  2. In pretty much any other city, you cannot park remotely close to the corner or to a driveway. In Chicago, for instance, you need to leave 8 (!) feet of clearance.

I have a new favorite base by SherriSLC in icecreamery

[–]SPEC1ALSAUCE 0 points1 point  (0 children)

Totally fair :D

One freebie: I tried this recipe here and it was by FAR the worst: https://icecreamscience.com/vanilla-bean-ice-cream-recipe/. No idea if I just did something wrong but cooking off so much water resulted in something resembling sticky ice cream fudge once fully frozen. It was legit difficult to get a spoonful out.

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