Tres leches mini cake.
Fishy, unpleasant flavor with yellowed potatoes swimming in cream broth. Strongly discouraged.
Boudin is classic San Francisco, where a show kitchen pumps warm air scented with the tang of fresh sourdough into oncoming tourist traffic and funnels hungry travelers straight into a crazy money trap full of gourmet novelties. The soup, however, is easy to love, redolent of briney clams, balanced by just so cubed potatoes, all swimming in a base of mild herbs and cream that is whipped up to a strangely fluffy consistency. Texture is what sets Boudin apart, because the base is somewhere between a finely mashed potato, hearty enough to stand a fork in, and frothy clouds.
Quick as cotton candy, Ready Player Go spins a compelling yarn and dissipates on the tongue. While glancing off some deep thoughts, the author really doesn't ask hard questions. But the novel is a fine vehicle of nerdy easter egg hunt for anyone currently between the age of 30-40.
Slightly slimy with a pronounced vegetable flavor, this chowder isn't that clammy and perhaps deserves more to be entitled creamy celery soup with some seafood nibs. Nary a potato to be found. Neither is this soup overly creamy or salty. More my preference but not perhaps to my taste. I found a bit of bay leaf and flecks of herbs in a broth that seemed to muddy the flavor a bit. The search continues....
In the interest of maintaining workplace sanity, I'm conducting weekly taste tests of local clam chowder. Local meaning the vicinity of Fisherman's Wharf.
First up:
Chowder Hut
Large chunks of potatoes in a thick cream base, veering slightly to goopy but not quite making it there. Unusual flavor that reminds me of the truffle egg salad at Delise. Aside from that anomaly, the flavor is relatively straightforward. Salty with a gentle clammy brine. And not particularly funky.
OverAll
Herb mix for brining.
