On Sun, 16 May 2010 15:51:39 GMT, "l, not -l" > wrote:

>No, that's not what I mean. You may be right that I overstated the time
>period a bit. Upon reflection I would ammend that statement to 20-25 years;
>most likely around 1986, since that is when I began travelling to San
>Francisco regularly. The first time I recall EVOO for dipping was at an
>up-scale Italian restaurant in San Francisco, mid-to-late 80s. It was on,
>or just off, Columbus Ave.; was somewhat dark and had cured hams hanging
>throughout the restaurant. The EVOO was brought to the table with the bread
>basket and bread plates; the server poured a bit of EVOO in the bread plate
>then used a pepper grinder over it. The bread was foccacia, though other
>places, other times the bread for dipping has been crusty Italian.

You're probably talking about the North Beach restaurant, which has
been remodeled since then. They cure their own hams and hang them
downstairs in one room. One restaurant is not a trend.


--
I love cooking with wine.
Sometimes I even put it in the food.