A few months back I read an article from one of my favorite chef’s Sean Brock about making your own vinegar. The recipe he provided made use of PBR (Pabst Blue Ribbon) to make vinegar. Since PBR is one of my favorite beers and I always am up for making something from scratch I decided I would try my hand at making some beer based vinegars.  You can find all the ingredients at most supermarkets or health food stores. The base of the vinegar (the mother) comes from Bragg’s Organic Apple Cider and all you do is add your beer of choice in a 3 to 1 ratio.

I chose three different beers to experiment with : PBR, Abita Strawberry Ale (seasonal) and a Southern Pecan brown Ale.  I have three jars each of the PBR and the Abita and two jars of the Southern Pecan. It should take about 4-6 weeks for them to be ready so I will update the site as they progress. If it works out I will probably play around with other flavors like Guinness, Mikes Hard Lemonade ( might infuse some lemon zest in those) and then try my hand at wine based vinegars

If you are not familiar with MCF it could seem like an odd place to visit or even find if you are not aware of it. I forget how I first found out about Mission Chinese Street Food but most likely it was from reading the chef of Lazy Bear - David Barzelay’s blog Eat Foo.  To get a better idea of how Mission Chinese Food came to be and why the signage still bears the original restuarant’s name you can read THIS Food & Wine article or THIS story on their own blog.

In 2011 the married duo behind Mission Street Food and it’s current incarnation – Mission Chinese Food put out a cookbook. It’s a little bit unusual to say the least simply because only about a 1/3 of it contains recipes. The other parts are about how MSF and MCF came to be and the philosophy that drives the idea behind the restaurant. As soon as it was released I bought a copy and read the whole thing cover to cover. It is a very inspirational book and has shaped the way I have done some things with my own Gulf Pig Dinners, I would highly recommend going out and purchasing this.

The Mission Street Burger that was sold at Duc Loi Supermarket.

This is the exterior of Mission Chinese Food. If you didn’t know any better you would walk right on by but there is a small menu posted on the door.

The menu on the door

For my first trip to MCF I went on a Friday night but I had been warned by a friend to get there early or else I would be waiting a while. Since Ann had a business dinner north of SF I had quite a bit of free time so I was able to get there around 5pm ( which for anyone that knows me is waaayyy early for my eating habits).  I got a table towards the back of the restaurant which allowed me to view the whole space as well as people watch the other diners I was also in close proximity to their sound system – a Mac Book blaring late 90′s rock, I loved it.  After looking at all the interesting items on the menu I decided on two dishes – the Thrice Cooked Bacon and the Chicken Wings with Explosive Chili Peppers.

Thrice Cooked Bacon – Benton’s Bacon stir-fried with Korean duk rice cakes, bitter melon, tofu skin, scallion, black bean and chili oil.

The Chicken wings, though topped with an extraordinary amount of sauteed dried peppers was not as hot as I expected it to be, which was a good thing. I hate food that burns your taste buds – whats the point of eating after that? These were really tasty and this was also my first experience with szechuan peppers (which were in the spice mix). On our last trip to Dallas I was able to find them in bulk at Central Market.

On my 2nd trip to SF back in February I was able to hit up MCF for lunch. Our hotel was located downtown and on our last trip I either walked everywhere or took a cab. This time I decided to splurge and spend $2 and rode the bus Let me say this,it was interesting to say the least. While traveling to MCF I noticed the bus had a quite large advertisement for a schizophrenia study, after that 20 minute trip I can see why that may be their target audience.

Luck struck again and although I got there right at noon I was able to get a table fairly quick. This time I started with a cold dish of Szechuan Pickles – Salt pickled Napa Cabbage, Carrot, Roasted Peanut, Fresh Coriander and Chili Oil.

For my main dish I decided to go with the Ma Po Tofu – Tofu, Ground Kurobuta Pork, Szechuan peppercorn, chili oil and  steamed white rice.  I had heard really good things about this one and was itching to try it. Now this picture doesn’t really show how MUCH is in this bowl. I barely finished a 1/3 of it. It was so good though.

The Dragon…..a Kickstarter Project

I know San Francisco has a ton of really good restaurants but I may have to make a trip to Mission Chinese Food on each visit. Something about this place just resonates with me and wants me to keep coming back time and time again.  When I find a restaurant I like,even though we don’t travel that much, I stick with it ( see Cochon Butcher). I don’t know if it is the fact that it is a temporary restaurant that morphed into a permanent one, the eclectic 90′s rock blaring from the Mac Book perched on top of the beer cooler, the Christmas lights (who deep down could admit they hate these) or just the fact that they do not seem to follow any rules when it comes to Restaurant 101.  I can admit that I try and follow everything Mission Chinese Food on the web ( blogs,reviews,write ups,videos), I guess I am a Anthony Myint/Danny Bowien junkie.( Anthony btw was in the kitchen when I went for lunch). The chef and co-owner Danny Bowien was also just nominated for a James Beard award. He has an interesting back story as well,look it up. Maybe next time Ann can come with me but I have a feeling her deathly allergic reaction to onions would kill the mood.

Here is a few pics of the surrounding neighborhood where the Mission Chinese Food is located. And less you think this is the only food place I visited this last trip I also made it to the Ferry Building, Hogs & Rocks and finally a late dinner at State Bird Provisions which was just an awesome place and one I will need to devote more time to on the next trip.

Oh and by the way, I cabbed it back to the hotel

Mission Chinese Food – visited on both trips

interior of MCF

Mission Chinese Food – Ma Po Tofu

Soaking wet after the 2nd Mardi Gras Parade

 Plating Korean Fried Chicken Wings with Sweet Potato Waffles and Slaw at Gulf Pig

Buttermilk Cheddar Profiteroles with Crawfish Mousse at Gulf Pig

Christmas Dinner – Porchetta

The cured meat fridge at Boccalone – SF

Oysters at the Ferry Building – SF

As a kid we routinely made “whoopie pies” around the holidays. We would make them in big batches and freeze the remainder to be eaten at a later time (usually they only lasted a couple of days though). I had all but forgotten about these until recently and decided to make them this year for Christmas. We had family and friends over for Christmas Day Dinner and these were meant to be the dessert course but with all the other food prep I had going on they were not made till the day after Christmas. I guess in the back of my mind I didn’t want to share  This recipe is based on the one found HERE.