We Like Ike's

It was meant to be. After two previous Ike's Place drive-bys yielded huge, disheartening lines, we tried again on a sunny Sunday morning at 11am. Not only was the line manageable, but we found a parking space right in front!

We prepared by studying the menu online the night before (a must, as there's only ONE copy of the menu which is passed around to those waiting in line and over 200 sandwiches to choose from). My boyfriend Mark (who insisted on giving himself his own foodie name which we can't even print here, so henceforth shall be abbreviated to MFM) ordered the Superman, while I went with Ike's most famous and popular sandwich, the Menage a Trois.

The lines here are crazy. I've heard that on weekends, folks wait up to 2.5 hours for their food. But 45 minutes later we receive our sandwiches from Ike himself, who after appearances on Man vs. Food and other food shows has become a local celebrity. I was nervous. But he couldn't have been nicer!

My only wish is that they had some kind of seating area so we could devour our sandwiches right away. During the 15 minute ride home they did get soggy. Still, the dutch crunch bread they came on was sweet, chewy, delicious. And Ike's famous "dirty sauce" - was garlicky, creamy with the right amound of kick. The Menage a Trois had tender shredded, almost pulled pork-like chicken, honey, mustard, bbq sauce and a magnificent trio of cheeses - pepperjack, gouda and swiss all melted together beautifully. It was the kind of sandwich that makes you want to lick your fingers long after you've swallowed the last bite.

The Superman (which clocks in at 4lbs, not bad for $13) had roast beef, corned beef, pastrami, turkey, ham, bacon, avocado, salami and jack. MFM called this sandwich "formidible" but "tasty." He gives it a 4.5 taste-wise, but a 3 in the looks department because when he unwrapped his sandwich it looked like a "big ol' mess." This behemoth would satisfy even the hungriest of carnivores. Or a family of four.

** TIPS **
• Get there early, they open at 10am and people start lining up even before then.
• Order everything you can on dutch crunch.
• You can also call in your order, but be prepared to wait 2 hours or more before you can pick it up!

SAMIWICH'S TASTE RATING

Kitchenette

You know something is really good when you're still thinking about it hours, days, even weeks after. And that would be me, after my lovely lunch here. Nestled in the industrial Dogpatch area, Kitchenette a is tiny spot that serves up lunches daily from 11:30 to 1:30 or whenever they sell out, which is quite often.

Usually there's three or four options (one's vegetarian) which is posted online daily. Me & my pal Norm, aka Green Guinea Pig Norm (note: we will make every effort to give our friends foodie names, except when they already have an existing alias, like Norm here) both selected the porchetta sandwich and winter citrus-ade. (btw, check out his blog for "green" advice!)

"Yummy" doesn't quite do it justice. The porchetta was cured with capers, garlic, meyer lemon, sage and rosemary, and served with shaved fennel, arugula and aioli on grilled green onion bread. Every bite was a savory, crunchy, unctuous (in a good way) full-of-flavor mouthful. And I'm not a big citrus person, but this piquant combo (meyer lemon, blood orange and lime) was brilliant. Super refreshing and tart.

Luckily me & GGPN were able to score one of the 3 benches right in front of Kitchenette, which is more like a stand than a restaurant. But there were lots of others who just parked it curbsite, enjoying the sunshine and one of SF's incredible and covert (their words) lunch spots.

SAMIWICH'S TASTE RATING

Chunky Peanut Butter Mochi

makes approximately 2 dozen pieces

recipe adapted from Recipe Goldmine

prep time: 20 min / assembly time: 45 min

MOCHI
3 c water
1 c granulated sugar
1 (16 oz.) box mochiko flour
Katakuriko (potato starch), for dusting

FILLING

1 c chunky peanut butter

1/4 c honey

FILLING INSTRUCTIONS

• Combine peanut butter and honey; refrigerate until firm, a few hours or overnight.

* I opted not to add the honey or to refrigerate the mixture . . . I just used peanut butter

straight out of the jar.

MOCHI INSTRUCTIONS

• Bring water to a boil; add sugar and stir until dissolved.
• Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat

until lumps are dissolved.
• Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with

more katakuriko and knead a few times until smooth. Form into a log.

• Pinch off a 1 1/2-inch piece of dough and flatten into a circle.
• Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal.

** ADDIECAKES' NOTES **

• To color mochi, add a few drops of food coloring into boiled water before adding mochiko.

• Do not let the mochi cool for too long. When it gets an "elephant skin" it will be more

difficult to mold and seal.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING