Been There Thread, WHERE I WENT TO DINNER TONIGHT

Just for the hell of it, I published the menu from my family's favorite restaurant in San Francisco in the Photography section. Thought you might be curious to see how we Colonials eat.

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Lord Plye Wood
Duke of Earl

You keep all the good stuff for yourselves, and send us the Big M and Colonel Sanders.

Oh! I never venture so far out as the Photographic Section.

LPW, having studied the menu, I calculate you could have the meal for about $30 per head, plus wine (which was a bit expensive)
Over here, a similar meal would put a big hole in £50 ($100 approx)
So, book a table for 37 and we shall all be there Saturday,
Ps Bring the credit card.

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Stop at 42, its a good age.

The meal you had would cost at London prices aroud $300 a head.
They sell Pidgeon Breast at around $50 a plate Londoners are always complaining about the cost of living but if they sell a dead flying rat at that price they desreve it.

Lord Plye Wood, I remember getting some really good seafood on pier 47. It could have been Lou's? http://www.louspier47.com/ ...

No, it was here: http://scomas.com/about.htm

My, those seals are hams, aren't they. :lol:

http://www.fishermanswharf.org/

Can I ask Mi- Lord but what is Mahi?
It looks a really good menu how the colonials live.

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Over 50 Rocks

I don't think I've ever eaten at Lou's, but I've listened to jazz and got drunk there, back in the bad old days. However, I love Scoma's and had a nodding aquaintance with Al Scoma, the founder, who, sad to say, died just a month ago of natural causes. He was shot in his restaurant, falling face first into his Manhatten style clam chowder. I'M KIDDING! He was Napaliatano, not Sciciliano! He died at home in bed He was in his late 80's, a World War Two veteran and had a wonderful reputation both as a restaurateur and as a loving, giving human being who was the benefactor of several local charities in his native North Beach. San Francisco's North Beach neighborhood is our Italian neighborhood, home of our formost Italian families such as the Aliotos and Moscones, the Ghirardellis and the DiMaggios, among many others.

Sally, those hammy sea lions have not historically been at Fisherman's Wharf. They have though, over the last 20 years, come into The Bay in large numbers, hanging mostly around Pier 39, where they've taken over floating quays originally designed as yacht docks on the North side of that pier. Marine Scientists believe they've come into The Bay to escape from their main predetors, the Great White Sharks, which patrol off the coast in what is called the Red Triangle, which is formed between Pt. Reyes on the North, to Monterey on the South, and Farralone Islands, 25 miles off San Francisco.

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Lord Plye Wood
Duke of Earl

Mahi, or, more correctly, is Mahi Mahi (probably a typo).

MAHI-MAHI
Coryphaena hippurus

Mahi-mahi is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical and subtropical waters throughout the world. Generally, smaller dolphin fish range from 2-5 pounds, while 40-50 pound fish are not uncommon. Dolphin fish have a short life span of three or four years.

Dolphin fish are not to be confused with porpoises, which at times are also called dolphin. Dolphin fish (mahi-mahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The mahi-mahi is a beautiful fish also known as "dorado". The fish has green and gold flanks that light up with a rainbow of iridescent colors that fade with time. Many retailers will display whole mahi-mahi because they are so striking and to help dispel the myth that they are related to Flipper.

According to Seafood Leader's 1992 Buyers' Guide (March/April issue), mahi-mahi occupy a place at the top of the food chain. They like to consume everything from flying fish to crabs, shrimp, squid, mackerel, and other small fish. At first, most mahi-mahi were a by-catch (incidental catch) in the tuna/swordfish longline fishery. Now they are sough after by commercial fishermen off the Pacific Coast of Latin America, from Peru to Costa Rica; the Ecuadorians have a growing fishery. Recreational anglers also catch mahi-mahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.

CULINARY DESCRIPTION

Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. Mahi-mahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors. I love to use seafood in traditional meat and poultry dishes, and I know seafood tacos are not new, but made with mahi-mahi, they're great!

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http://img.villagephotos.com/p/2001-...beAnchorSM.jpg
Lord Plye Wood
Duke of Earl