Mission Mission

This handy comic by The System gives you a healthy alternative to your standard bike vs. car road rage.

[via Rickshaw Bagworks' FB page]

One of the best parts about living in the Mission is the avocado supply. They are plentiful, cheap, and available at all the markets that occupy almost every corner of our fair neighborhood. Have you ever met anyone who was like, “Guacamole? No way, José.” I haven’t, and if I did, I wouldn’t want to be friends with them.

Much as I love avos, I’d never thought to put them into a dessert until I met Laura Miller at a raw, vegan desserts class at Pot & Pantry on 18th & Guerrero this weekend. She is rad, she’s a babe, and she runs Sidesaddle Kitchen, whose motto is “Raw. Vegan. Not Gross.” She also taught me how to turn avocados into chocolate pudding, and now I want to be her BFF (I promise I’m not trying to creep on you, Laura, despite my previous comment about how you’re a babe).

The crazy thing is that you can’t taste the avocado. Try giving it to your friends and not telling them what’s in it until after they are all like, man, this is awesome! Then you can be like, yeah, and it’s vegan and made out of avocado!

If you have a food processor, or a blender and a rubber spatula, you can make this in like 10 minutes! If you don’t have a food processor and you want one, look around at Goodwill and Craigslist. My mother-in-law got mine at a yard sale for $10 (Thanks, Sharon). It’s from like 1978 and it purrs like a kitten.

Laura’s teaching another class this weekend, and this one is about breakfast. We all want to be the kind of person who eats breakfast, right? She’ll make it totally fun and she’ll feed you. GO!

Here’s Laura’s chocolate pudding recipe. Enjoy!

Ingredients:

2 large avocados (I used 3 small)
½ cup agave or maple syrup
½ cup cocoa powder
3 Tbsp. coconut oil
1 tsp. balsamic
½ tsp. nama shoyu (or soy sauce)
¼ tsp. salt

Directions:

Blend all ingredients in a food processor. Enjoy as is, or freeze overnight for an icy snack.

This turtleneck wearer explains, succinctly:

turtleneck, no. scissors & glue, yes. [source redacted]

Southern Pacific Brewing opens for real this Friday, but we were lucky enough to get a tour yesterday. Here’s the view from the mezzanine. Two trees inside, one tree out on the patio, lots of light, lots of space. Capacity is 175 seated, 300 standing, so, yeah, lots of space.

Long communal tables give it a classic beer hall feel for sure, and in addition to the beer there’s a well-stocked full bar:

Inside Scoop published a first look at the menu yesterday as well, and it looks good. Here are the sandwiches and burgers:

Sandwiches

Smoked Pastrami, rye bread, pickles 11
Confit Chicken salad sandwich 10
Bahn mi, ipa roasted pork loin, kohlrabi slaw, cilantro, black garlic aioli 11
Sandwiches are served with Fries or Yukon gold chips

Burgers

House Burger, crispy shallots 8
Black and Blue, chili rub and bleu cheese 9
Lentil Burger, spent grain, fontina, grilled onion jam 11
Add bacon, avocado, aged white cheddar, 1.5

Opening weekend they’re only open in the evenings, starting at 7, but come Monday they open at 11AM every day, and push through ’til 2AM Thursday through Saturday. It’s on Treat just south of 19th. Here’s a map in case you can’t quite visualize it:

[Map by Google]

All photography by Ariel Dovas. After the jump, pictures of the brewing setup, and the grain silo (to give you another idea of just how huge this space is):

(more…)

Especially when compared to the flimsy protection offered by their Valencia St. counterparts.  I count nine intended spots to lock up bikes, and the imposing architecture makes for plenty of other opportunities to find purchase should they be full.  Let’s see a car try to take that out!

Previously:

Bike racks of Vancouver

[via Meesha]

Not as good as the Christmas tree method, but good.

(Sorry it’s blurry; I was on the move.)

Ok, so this is meme-y, but it was filmed in Four Barrel:

While we’re on the subject of coffee snobbery, anyone know how to get cafe-quality microfoam at home without dropping $500 on equipment? I wanna pour me some latte demon spawns.

[via sprudge]

Looks good to me! And it looked good to some commission that approved it or something yesterday. New Dolores Park, here we come!

Mission Local has more pics and a full report here.

The Bold Italic today takes a look at the state of hummus in San Francisco. Mission Street’s Old Jerusalem gets an honorable mention:

“I came here and I wanted to make a restaurant exactly like home,” the chef told me. His recipe uses no garlic and he looked offended by the mention of lemon juice. “Lemon salt,” he clarified. “The process is very important, that it’s timed, how long to soak, how long to grind, like a dance done to music.” The hummus was covered with lakes of olive oil, scattered clusters of paprika, and finely chopped parsley. It was slippery, disappearing down my throat quickly, but very filling when served with warm pita, and thicker than the summer humidity of Tel Aviv’s beaches.

Read on for lots more hummus.