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Tuesday, September 28, 2010 Two sandwiches, a couple of tacos, fried chicken, and a burrito hefty enough for two meals: Five memorable things we lunched on in September, reprised here as SFoodie's "E... More »
Thursday, September 2, 2010 Just as they do at Foreign Cinema, Show Dogs' John Clark and Gayle Pirie take inspiration from a cookbook shelf of international influences. When it comes to fried chicken... More »
Show Dogs has been a force to make Mid-Market more appealing. The sausage spot regularly hosts fundraisers, even managing to rope Mayor Newsom into the space. This Thursday, Show Dogs is teaming up wi... More »
The premise sounds disgusting: The cooks at Show Dogs stick hot links in a chile-laced apple-cider vinegar brine and let 'em float -- for two weeks. When you order one, they fish a pink, puffy sausage out of the jar and toss it on the grill. As much as the phrase "pickled meat" might make you think of cueritos (skin) or Southern pickled pig lips, the brine doesn't turn the sausage into something gummy and acidic. Instead, it simply intensifies the flavors of the meat. There's a tang to... More »
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