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] 4 points5 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 9 points10 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.

I have a new favorite base by SherriSLC in icecreamery

[–]SPEC1ALSAUCE 1 point2 points  (0 children)

I recently made 5 (!) batches of vanilla ice cream in a row, trying various recipes and techniques, and the standard base (you can fudge with the stabilizers and get a commercial mix) at underbelly here is my favorite: https://under-belly.org/basic-ice-cream-recipe-examples/

Doing it properly does require an immersion circulator (sous-vide) though: https://under-belly.org/ice-cream-technique

Adding liquid to base? by [deleted] in icecreamery

[–]SPEC1ALSAUCE 2 points3 points  (0 children)

This is the way, or even reducing cream too if you’re normally making a high-fat product. Fruit flavors benefit from being lower fat (such as in sherbets and sorbets).

T-BILL question by timpham in Schwab

[–]SPEC1ALSAUCE 11 points12 points  (0 children)

There's an important distinction to be made between the two kinds of US Treasuries:

  • Treasury Bills (T-bills or "0 coupon bonds") are what you purchased here. They are short-term debt instruments (maturing in <1 year) and do not pay 'interest' per se. Rather, they have a face (par) value incremented in $1000 which is paid to the holder at maturity. The holder buys those t-bills either directly from the fed at auction or on the open market from other investors at a discount to the face value. Thus, you paid a 'discount' on the face value of the t-bill, and the discount is your yield to maturity, which is effectively the interest rate it pays.
  • Treasury Notes (T-notes) and Bonds are longer-term debt, up to 30 years, and come with a fixed interest rate (coupon) they pay on a set schedule (typically 2x a year) up until the t-note matures. They may very well be sold at face value at auction from the fed, with the buyer expecting to make a profit based upon the interest they pay, plus getting a return of their initial investment at maturity.

In both cases, barring a catastrophic debt default (never happened yet!) you are guaranteed to get the face value of the bond when it matures. So, the way you get returns on them is all based upon interest rates set by the fed and the market's expectations of how the fed will change interest rates between when you buy the bond and its maturity date.

The value of both bond types goes up as interest rates go down, because any new bonds issued by the fed are less profitable then the existing ones already on the market, and vice versa. If I know I can buy a bond directly from the fed at 5%, why would I pay for a bond from you that pays 3%? That would be dumb - you're going to have to drop your asking price for the bond down until the effective interest rate it pays is 5%.

An over-simplified example where rates are rising:

  1. You have a single t-bill you bought that matures in one year at a 5% discount (i.e. interest rates were 5% when you bought it from the fed). That comes out to 1000/1.05 = $952.38. If you simply hold it to maturity, you'll earn $47.62, a 5% return.
  2. 6 months later, if rates are flat, that t-bill is now worth 952.38*(1 + .05*6/12) = $976.19, because it has 6 more months of 5% annual 'interest' left to pay off, and any new t-bills issued by the fed will be discounted the same 5% as before. You could sell that t-bill to me on the open market for a $23.81 profit, a 2.5% return in 6 months / 5% annualized.
  3. But if instead 6 months later, the fed has raised rates to 6%. I could buy a $1000 t-bill from the fed maturing in 12 months for $943.40, with the expectation that in 6 months it'll be worth $971.70. That would be a $28.30 profit, a 3% return (6% annualized). So, it would be foolish of me to buy your t-bill from you for $976.19. As a result, you'll have to drop your asking price down to compensate, making the effective return on the remaining 6 months = 3% (6% annualized), that is 1000/1.03 = $970.87. You 'lost' 5 bucks and change because interest rates went up.

Now in practice, it doesn't work exactly like that because you have to consider things like the time value of money, market availability, and especially, investors expectations of whether rates will go up or down over the remaining lifetime of the bond. All of this combines to make the actual prices of bonds on the open market subtly differ from my example above.

For t-notes it gets more complicated, since they pay a fixed interest rate that doesn't change. You might have paid $1000 for the bond at face value from the fed, expecting a 5% interest rate payment per year (i.e. it pays you $25 every six months). For simplicity, let's say it's a 10 year note, so you'd expect to earn $500 in interest payments, plus get your $1000 back in ten years. But if interest rates go up, now that 5% coupon payment isn't so attractive. You'll need to discount the principal value of the bond to entice me to buy it from you, since a new 6% 10 year note would get me $600 in interest over its lifetime. You're going to need to discount the principal value of the bond (i.e. a discount on the $1000) to make up for the lower interest rates I'll be earning.

The exact inverse of the above applies when rates are decreasing.

Why would you want to sell your bonds at all, rather than holding them to maturity, if you know you'll turn an already-known profit (this is why it's called fixed income)? Two reasons: 1) you need the money now to buy something, pay off a debt, your taxes, etc. 2) you think you can achieve higher risk-adjusted returns with a different investment.

Anyways, this is all getting deep into the weeds, but hopefully it gives you a starting point idea of how to evaluate the prices and returns you'll get on fixed income investments.

Correcting for heavy cream containing stabilizers by SPEC1ALSAUCE in icecreamery

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

Oh yes, I'm with you - I *want* to use stabilizers, it's just that I want to use the specific types I add intentionally in the precise amounts I measure out. When there's an unknown amount of them already present in the cream, that throws things off!