Mission Mission

Chef’s Market Box is a weekly program, part of the Mission Community Market (that Thursday-evening thing behind the Alamo Drafthouse), which gets you a recipe from a local chef and all the fresh local ingredients you need to make it. This week’s looks bomb:

4505 Meats Burger and Summer Salad

Cook up Eater SF’s Best Burger in the Bay! 4505′s grass-fed, dry-aged beef, Gruyere cheese and 4505 secret sauce, plus a summer salad with lemon vinaigrette.

Your Market Box includes: The full recipe from Chef Ryan Farr, founder of 4505 Meats, and all the ingredients you’ll need.

Ingredients: All produce is organic! 1/2 lb. 4505 ground beef, special sauce, Gruyere cheese, onion, butter lettuce, buns, lemon, herbs, nectarines, fennel.

And since you’re making it yourself, you can totally make it animal-style!

IMPORTANT: You must order it today if you want it tomorrow.

Tonight at Dear Mom, as part of a special popup dinner menu:

I wonder if you can get it animal-style!

Eater SF yesterday published a list of awesome “secret” menu items at restaurants around the city. Here’s one in the heart of the Mission:

Hog & Rocks
Where: 3431 19th Street, website
What: For late night (10 p.m. to midnight), the bar offers it’s most popular brunch item, a spicy fried chicken and biscuit sandwich. It’s $15 served with their juiced up “half-and-half” fries. You’ll have to try them to find out whatthat means.

I wonder if you can get it animal-style! Read on for more big secrets.

[Photo by Thrillist]

I’m walking to Safeway to get some boxes of Watermelon Wheat to party with. At the crosswalk by the McDonald’s I’m joined by a man and a young boy. The man says to the boy, “They make McDonald’s so those people don’t go in the places we go. Those people need places to eat too.” My eyes go wide, but the boy is totally onboard: “Yep!” he exclaims, with a spring in his step.

And then…. They walk into Boston Market. This definitely gives me pause, but I’m not sure what exactly it means because I’ve never been in a Boston Market. (Because I’m from another social strata altogether apparently.) But it means something, I’m sure.

I fantasized later that I’d followed them inside. “You know why they make Boston Markets, motherfucker? So people like you don’t bother me while I’m eating my Chicken McNuggets!” (Or, I dunno, while I’m at Beretta eating my bruschette of crescenza and broccoli rabe. I really don’t know. What is Boston Market??)

[Photo by Google Maps]

#1:

Just farted at Flour & Water #YOLO

— OMG the Mish (@omgthemish) June 25, 2012

Oh man, and then you get to slather it in Southern Pacific Brewing Company’s bigger-than-life homemade ketchup? Paradise.

[Photo by Chad]

By now, we’re all familiar with the complaints of how New York sucks at burritos. A graduate design student at NYU has taken the matter into his own hands, and has invented a robot that makes customizable burritos using 3D printing technology.

Unlike the TacoCopter, the BurritoBot does not appear to be a joke. Just check out this accompanying stop motion video, which hints at a future Kickstarter campaign:

Now, how long until I can train one to make me Taqueria Cancun veggie burritos, black beans/no dairy/extra salsa?

[via Fastco]

Or do they prefer “chef”?  Either way, it’s probably best not to call them a retard, even if you’re a tough gangster dude, because you never know when they may secrete blades from their tattoos and slice up your whole party.  Do yourself a favor and watch this rad video from the folks over at Sunday Paper.

(Thanks Laurie! Via Mission Local)

Previously:

• Faces of Lung Shan
• Danny Bowien shows Martha Stewart how he slaps his noodle

Summer is officially here, and you know what that means, right?  Swimming pools and BBQs!  On the latter note, those talented ladies from RPS are celebrating the arrival of the heat with their first Vietnamese BBQ/grill fest/summer time awesomeness.  It’s going down at Mission Dispatch, the new street food spot on 18th and Bryant.

Check out all the details here, and full menu after the jump.

(more…)

I mean, not really. But they’re putting the finishing touches on the new facade and it’s looking more or less like an actual restaurant again. And they said before “June at the latest,” so it could be any day now!