We've been really bad about taking pictures of our Sunday nite dinners lately. Sometimes we just want to eat and not deal with the photography, especially when dinner is not at our place. It's a pain in the butt to lug around the DSLR and tripod to our friends place and figure out the lighting conditions. After accidentally dropping our point-and-shoot camera on the strip in Vegas (long story), we recently got an ultra-compact Canon SD1100IS, which is great for discrete restaurant shots.

This past Sunday, Hungry Bear and I went over to Jane's place for dinner. It was a perfect opportunity to test out our little camera. For dinner, Howie (who is a much better cook than he lets on) made mapo tofu and stir-fried green beans. Jane and Garry made angel food cake with a lemon glaze and creme brulee. We would have taken pictures of dessert, but Jane and Garry weren't happy with their results. We thought they tasted perfectly good.

After making fried eggs and shrimp, I needed to do something with the extra tomatoes and red onion. I looked in the fridge and saw some tofu and fresh egg noodles that we often pick up at the local Asian supermarket. With a few other ingredients, I whipped up this super easy curry tofu noodle stir-fry.

We enjoyed the dish so much, I made it again a few days later. The first time, I added a little too much hot curry powder for Hungry Bear's taste. My heat tolerance is off the charts, so it was mild for me. The next time I made it, I threw in a little coconut cream to soothe the heat and sweet petite peas for some color.

The first time I was offered a tofu chocolate chip cookie, I made a funny face, probably the same look that some of you are giving me right now. With a little hesitation, I took a bite and much to my surprise, the tofu cookie was really good. Ever since then, I've always looked forward to eating the cookies made by our friend, Jeanne. In fact, I like them so much, I've made football game bets with Jeanne, pitting her tofu cookies against my chewy chocolate chunk cookies.

The recipe was created by Jeanne's friend, a certified nutritionist, who wanted to make a healthy alternative to traditional chocolate chip cookies. Butter is not used in the recipe and is replaced with peanut butter and cream cheese. In addition to the soy protein from the tofu, the cookies are made with high-protein egg whites and the aforementioned peanut butter. Lower glycemic index (GI) oat flour is used instead of all-purpose flour. The oat flour is also higher in protein and is gluten-free.

We made the tofu cookies for the first time last week and used white whole wheat flour instead of oat flour, which we couldn't find at the local supermarkets. We thought about using all-purpose flour, but decided to stay true to the healthy intent of the recipe and went with the whole wheat. The tofu cookies were good with predominant flavors from the whole wheat, peanut butter and Valrhona 61% chocolate chunks. I don't think anyone would be able to tell that the cookies contained tofu.

I'd been asking Hungry Bear to make her braised tofu, pork and shiitakes the last several weeks. First off, it's one of my favorite dishes and I had a hankering for it. Secondly, I wanted to take better pictures of it, because the first set of pictures doesn't convey the deliciousness of the dish. It was only our second post on SND, and we were complete newbies at food photography.

Whenever we need Asian ingredients, we walk a couple of blocks to the Richmond New May Wah Supermarket. It's one of the best Asian markets in San Francisco. The prices are super cheap, or as the bay area kids like to say... HELLA cheap! For only $10.52, we picked up the ground pork, shiitake mushrooms, tofu, cilantro and a very large bag of pea shoots at New May Wah. What a deal!

The downside of the market can be the long checkout lines and the crazy Chinese grandmothers, who will box you out while reaching for produce. Hungry Bear has no issues sticking her elbows out to protect her space, whereas, I'm afraid of these aggressive, elderly women. I try to avoid the craziness by going during non-peak times, which means weekday mornings.

Our favorite bánh mì (Vietnamese baguette sandwich) in San Francisco can be found at Picnix Bistro & Carry Out, which is located in the Presidio Heights district. When someone told us that there was good bánh mì at Picnix, I didn't believe it because of the neighborhood it was in. The first time Hungry Bear and I drove by the cafe it was closed, and it didn't look like a bánh mì shop to us. The second time we stopped by, my doubts of finding good bánh mì was put at ease, because the shop owners are a Vietnamese couple.

It turns out that Picnix is small cafe with an eclectic menu offering several Vietnamese items and other international lunch fare. It's located behind California Pacific Medical Center and caters to the medical personnel at the hospital, which means lunch time is very busy.

Picnix offers two kinds of bánh mì, Vietnamese style grilled chicken and grilled lemongrass tofu. In addition to the protein, both sandwiches are filled with carrots, pickled daikon, cucumbers and cilantro. The quality of the ingredients is by far the best we've had from any bánh mì shop in San Francisco. Between the vegetables, chicken and tofu, the ingredients are fresh and well prepared.

Although both sandwiches are very good, we have to give the nod to the grilled lemongrass tofu as the better bánh mì. The tofu sandwich is a little more flavorful and we love the lemongrass in it. The chicken tastes more like good roast chicken than Vietnamese grilled chicken. The only thing missing in either sandwich is a little pâté and jalapeno. I'll have to ask if they are options the next time we visit.

My only issue with the sandwiches is the baguette. It's a good baguette but it's a little too crusty for use with bánh mì. I would like the bread to be a little more airy and softer. Despite this issue, we think it's the best bánh mì in San Francisco. Compared to other bánh mì shops, the sandwiches are more expensive at $5.75 each, but the ingredients are superior and worth the extra cost.

If you find yourself in the Presidio Heights neighborhood and have a craving for a Vietnamese baguette sandwich, definitely check out Picnix. We've also heard good things about the other items on their menu. I guess we'll have to try something else, in addition to the bánh mì the next time we go.

Location & Hours:
Picnix Bistro & Carry Out
3872 Sacramento Street (between Maple and Cherry)
San Francisco, CA 94118
Monday - Friday: 8:00 am - 7:00 pm
Saturday: 8:30 am - 5:00 pm
(415) 751-2255
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