Batter Licker

There’s been a lot of hubbub in San Francisco about finally having a Legitimate Jewish Deli, in the form of Wise Sons‘ Mission district location.

I have two thoughts on that:

(1) These people clearly haven’t been to Moishe’s Pippic in Hayes Valley, which has been serving phenomenal corned beef, pastrami and (on Fridays and Saturdays only) brisket for quite awhile now; and

(2) The rye bread at Wise Sons is transformative, at least as far as this longtime Rye-Hater is concerned.

Wise Sons’ rye bread is absolutely worth the annoyance of trying to find a parking spot in the Mission on a weekend afternoon. Hypothetically, I think it’s even worth waiting in the horrendously long line that wraps around the corner starting at 11 a.m. on weekends, when Wise Sons starts serving their infamous Reuben sandwiches. And I say “hypothetically” because of this very-exciting-to-me-now-that-I-know-it fact:

… Read the rest of rye croutons on BatterLicker.com!

I love bread, but I don’t purchase it often. Sometimes, I get a little ambitious and make it myself. Other times, I do end up purchasing fresh bread, only to end up with unwanted scraps, end pieces, and extra hunks or slices that wind up getting stale. When you’re buy a one-pound loaf for two [...]

Pizza Dough Cinnamon Rolls Makes 2 6-inch pans (about 12 mini rolls 2 inches in diameter and 1 inch deep) 1 package Whole Foods fresh pizza dough (about the size of a softball) 8 Tbsp. butter, divided and softened 1/4 c. sugar 2 Tbsp. ground cinnamon 1/2 tsp. salt flour for rolling out dough Remove [...]

I’m a huge fan of corned beef hash. In fact, whenever I wander into Red’s on a Saturday morning afternoon after having had too much fun the previous night, I get excited when I re-remember that corned beef hash is their Saturday specialty. But as I was looking at the heaping pile of leftovers from [...]