On 9/11/2013 12:53 PM, sf wrote:
> On Wed, 11 Sep 2013 10:51:05 -0600, casa contenta > wrote:
>
>> On 9/11/2013 2:06 AM, sf wrote:
>>> On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
>>>> It's also my opinion that the French dip sandwich may have ORIGINATED in
>>>> California, but the fish taco is much more indicative of Californian dining.
>>>
>>> I never did take to French Dip sandwiches and don't understand the BFD
>>> - fish tacos are so much better.
>>>
>>
>> A proper French Dip is so good, but you must have just the right bread
>> and only shaved prime rib - making it not unlike a classic Philly cheese
>> steak in that regard, or even a good Italian beef sandwich.
>
> French Dip is hoffbrau style (cut thinly by hand with a very sharp
> knife) in San Francisco. I love the meat it's the dip I don't like.
> Soggy bread (which is a section of a fresh San Francisco sourdough
> baguette quickly dipped in jus) holds no appeal for me.

Can you order with the dip on the side? I know Phillipe's in LA does a
dip with either lamb or beef, but their style is to pre-dip for the
customer.

I don't like that style myself.

>>
>> Fish tacos - yes - esp. if they're grilled or blackened mahi!
>>
> Almost any fish appeals to me and it doesn't need to be expensive to
> be delicious, but I order shellfish tacos in restaurants whenever I
> can.

You truly do live in SF!

I can't say I have ever seen them served that way.

When we get camarone (shrimp) it's generally done in a white or
bechamel-style sauce (suiza style) in a rolled enchilada.

I know in Mexico they regularly grill shrimp with the head on and serve
in doubled tacos, just not here.

Ah well, local differences.

As I said our cuisine is derived from northern Chihuahua, and seafood in
that desert is not prevalent.