{"id":50,"date":"2025-02-18T20:34:04","date_gmt":"2025-02-19T04:34:04","guid":{"rendered":"https:\/\/rightreading.com\/toms_garden_blog\/?p=50"},"modified":"2025-02-18T20:35:13","modified_gmt":"2025-02-19T04:35:13","slug":"hangtown-fry","status":"publish","type":"post","link":"https:\/\/rightreading.com\/toms_garden_blog\/2025\/02\/18\/hangtown-fry\/","title":{"rendered":"Hangtown Fry"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Sometimes in San Francisco one encounters something called a &#8220;hangtown fry.&#8221; What is it? It&#8217;s a sort of omelet composed of oysters, eggs, and bacon. Some say the hangtown fry, which was served in 19th-century gold mining camps (the oysters were transported in barrels of sea water), is the first true California cuisine. It was an expensive meal, a signal that one had struck a rich vein.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish gets its name from Placerville, which was known colloquially as Hangtown because it was the site of a famous hanging of outlaws. A Placerville group known as the &#8220;Hangtown Fryers&#8221; has tried to promote the dish as the official dish of the state of California.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish was popularized by Tadich Grill in San Francisco, established 1849 and still growing strong. On an episode of &#8220;No Reservations&#8221; Anthony Bourdain ordered a hangtown fry there. He said, &#8220;I like this place. This is wonderful. I&#8217;m ashamed we don&#8217;t have something like this in New York.&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes in San Francisco one encounters something called a &#8220;hangtown fry.&#8221; What is it? <\/p>\n","protected":false},"author":1,"featured_media":52,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-50","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":4,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/posts\/50\/revisions\/55"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/media\/52"}],"wp:attachment":[{"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rightreading.com\/toms_garden_blog\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}