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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>I learned later on that he was one of his co-chefs and partners; he’s since gone on to open up the acclaimed restaurant \u003ca href=\"http://thebrooklynstar.com/\" target=\"_blank\">The Brooklyn Star\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"title": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n",
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"excerpt": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
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"description": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service",
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"content": "\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n",
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"excerpt": "Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"title": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=WeTiZilDwcE]\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Tdf4XElqDqw]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WeTiZilDwcE'\n title='//www.youtube.com/embed/WeTiZilDwcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Tdf4XElqDqw'\n title='//www.youtube.com/embed/Tdf4XElqDqw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"title": "Why We Should Quit Tossing Fish Heads and Eat 'Em Up Instead. Yum!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=TqBsXoZMVDc]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.",
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"description": "If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78944\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cabezonhead_wide-ab315bd56f81ef7b61ee657e38281b2681b7de7d-1024x576.jpg\" alt=\"The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-78944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The head of a cabezon fish prepared by the author. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>About a decade ago, I backpacked the coastal desert of Baja California, Mexico, feasting daily on snapper and corvina that I caught and grilled whole over driftwood beach fires.\u003c/p>\n\u003cp>The highlight, for me, were their heads, which oozed with sizzling fat and were packed with extra-tender meat along the jawbones, around the eye sockets, below the gill plates and in the cheeks. Even the eyeballs and the softer pieces of cartilage were delicious. I devoured all but their backbones and ribs, which I threw in the fire pit to char.\u003c/p>\n\u003cp>But most North Americans and Europeans miss out on the joys of fish heads, preferring to eat only clean, boneless filets. And with little demand for fish byproducts worldwide, most heads, tails and carcasses are processed into livestock feed or farm fertilizer or thrown back into the sea.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization recently \u003ca href=\"http://www.fao.org/news/story/en/item/214442/icode/\" target=\"_blank\">called\u003c/a> out the absurdity of this waste, suggesting it's time to get more fish heads on people's plates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We must ensure that these byproducts are not wasted,\" Audun Lem, chief of FAO's products, trade and marketing branch, said in a statement.\u003c/p>\n\u003cp>Norwegian fishermen alone dumped an estimated 220,000 tons of wild fish parts at sea in 2011 after processing their catch on the water, according to a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0924224414000235\" target=\"_blank\">report\u003c/a> published in February in the journal \u003cem>Trends in Food Science and Technology\u003c/em>. Filleting a fish and tossing the scraps can be extremely wasteful, producing \u003ca href=\"http://alaskafisheries.noaa.gov/rr/tables/tabl3.pdf\" target=\"_blank\">two to three pounds\u003c/a> of head and scraps for every pound of boneless, skinless meat, the National Marine Fisheries Service reports.\u003c/p>\n\u003cfigure id=\"attachment_78945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/atlanticsalmonheads_small_sq-1521a058514cd4d49dfac4087dfb49a48730f1e1-1024x1024.jpg\" alt=\"Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-78945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of farmed Atlantic salmon for sale at an Asian-owned grocery store in San Francisco. Photo: Alastair Bland/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Jogeir Toppe\u003cstrong>, \u003c/strong>a scientist with the FAO in Rome, studies the economics and logistics of utilizing fish byproducts. He says there are lots of incentives for developing the market for fish heads and bones at a mass scale.\u003c/p>\n\u003cp>Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.\u003c/p>\n\u003cp>\"From the nutritional, environmental and economic points of view, it makes perfect sense to use all parts of the fish,\" Toppe tells The Salt. (The exception, he notes, is shark, orange roughy, swordfish and some tuna heads, because they could contain high levels of mercury and other toxins.)\u003c/p>\n\u003cp>Of course, eating fish heads isn't a novel idea in many parts of the world. In Southeast Asia, fish head curry is a popular item. Toppe, who has studied diets in Africa, notes people living around Lake Victoria who catch Nile perch fillet the fish and send the meat to Europe. And they get to enjoy the heads and other remains at home.\u003c/p>\n\u003cp>A few nations, including Iceland, Norway, Scotland and the U.S., send frozen or dehydrated cod and salmon heads to Africa and Asia, and Toppe says entrepreneurs around the world are edging into this business.\u003c/p>\n\u003cp>Frank Allen runs an operation called Live Online Seafood that transfers frozen cod heads from Alaskan fishing vessels directly to trans-Pacific freighters at the port of Dutch Harbor. From there, the meaty heads are shipped to China and South Korea, where they are prized for making fish soup.\u003c/p>\n\u003cp>The cod heads, Allen says, include the collar meat behind the gills and amount to about a third of the entire fish. Allen's company currently handles about 40 tons of cod heads per month — less, he estimates, than 1 percent the total amount of cod heads macerated and pumped overboard from Alaskan fish processing boats. He hopes eventually to be delivering cod heads to nations in Africa.\u003c/p>\n\u003cp>\"That's where people really need it the most,\" Allen says.\u003c/p>\n\u003cp>Another Alaskan company, called Alaska Marine Nutrition near Kenai, renders salmon heads into oil, which is packed into one-gram capsules and marketed as a nutritional supplement in the U.S.\u003c/p>\n\u003cp>Co-owner Richard Mullins says that seems to be the most effective way to market the nutritional goodness of fish heads to Americans.\u003c/p>\n\u003cp>\"We have a thing in our culture about eating things with eyes,\" Mullins says.\u003c/p>\n\u003cp>But those who want to give fish heads a try can often find salmon heads and other fish scraps at Asian grocery stores and outdoor fish markets.\u003c/p>\n\u003cp>\"I sell all of my salmon byproducts,\" says commercial fisherman Pat O'Shea, who peddles fish parts, along with steaks and fillets, at San Francisco markets. Filipinos in the area, he says, buys his salmon heads to make a soup called \u003cem>sinigang\u003c/em>, while Chinese-American customers often buy the tails to bake and eat like chips.\u003c/p>\n\u003cp>If you're still leery of trying a whole fish head, then maybe this short film, featuring the song \"Fish Heads\" by the duo Barnes and Barnes, will stoke you're appetite: \"Eat them up, yum!\" \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TqBsXoZMVDc'\n title='//www.youtube.com/embed/TqBsXoZMVDc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Kimchi: Easy to Make It Your Own",
"title": "DIY Kimchi: Easy to Make It Your Own",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>[contextly_sidebar id=\"7n19mZmz5dWRw8ROKPUB2mL0ejcdZF0U\"]\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "DIY Korean kimchi pickles may \u003cem>sound\u003c/em> intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen",
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"description": "DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style",
"title": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style",
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"content": "\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3\"] \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won't find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Socola Chocolatier Dreams Big with Brick and Mortar Shop",
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"content": "\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n",
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"excerpt": "As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
"title": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The Sriracha shortage may be over, but there's no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.",
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"description": "The Sriracha shortage may be over, but there's no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.",
"title": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again | KQED",
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"headline": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
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"description": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết | KQED",
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"headline": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_76863\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000016398031medium1_wide-19564eedb7b7913ecfe0c1e6e8711f6a02d1f94a-1024x575.jpg\" alt=\"Genuine soba noodles are difficult to find in the U.S. Photo: iStock\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genuine soba noodles are difficult to find in the U.S. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140121_me_soba_as_cultural_heritage.mp3\"] \u003c/p>\n\u003cp>Post by Alexandra Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264399896/why-soba-is-more-than-just-food-its-an-art-form\">The Salt at NPR Food\u003c/a> (1/21/14)\u003c/p>\n\u003cp>Traditional Japanese cuisine, known as \u003cem>washoku\u003c/em>, is now an Intangible Cultural Heritage, according to the United Nations.\u003c/p>\n\u003cp>Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.\u003c/p>\n\u003cp>In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Basically, soba is only two things: flour and water,\" Sakai explains.\u003c/p>\n\u003cp>A handful of students gather around the slender Sakai as she shows them how to mix the flour and water together.\u003c/p>\n\u003cp>\"As we're mixing the dough,\" she instructs them, \"we want to distribute the water into the cells of the buckwheat and wheat flour as quickly as we can.\"\u003c/p>\n\u003cp>The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.\u003c/p>\n\u003cp>One of the students who came to the class is Mikie Shioya. She's a native of Japan and wants to eat authentic soba here in the U.S.\u003c/p>\n\u003cp>\"Soba is my favorite food,\" she says.\u003c/p>\n\u003cp>But finding genuine versions in the U.S. is difficult. The packaged noodles available in grocery stores are made mostly of wheat flour. And only a handful of restaurants stateside serve it up in the traditional way, meaning the chefs make the dough and cut and boil the noodles in front of customers. Shioya hopes to recreate that taste in her own kitchen.\u003c/p>\n\u003cp>\"I don't know anybody who makes soba at home,\" Shioya says. \"If you live in Japan, you can just go to a really good soba place. But here in L.A., there's no where to go.\"\u003c/p>\n\u003cp>\"You get so desperate,\" Sakai chimes in, \"you have to make it.\"\u003c/p>\n\u003cp>Sakai explains that the beloved noodle is a Japanese creation, unlike, say, the Ramen noodle, which originated in China.\u003c/p>\n\u003cp>Soba, Sakai says, \"came to Japan as a porridge, and the Buddhist monks who studied in China had it during their long meditative journeys. And they brought it back to Japan, and the people in Japan turned it into noodles.\"\u003c/p>\n\u003cp>From start to finish, it takes Sakai only 15 minutes to make and cook the noodles from scratch. She can't imagine doing it any other way. For her, there's a joy in making something by hand, and while Sakai loves the taste, soba is more than just food; it's an art form.\u003c/p>\n\u003cp>Sakai and the her students cut the noodles into long, slender strips as thin as matchsticks. They're dunked in boiling water for just a minute and then shocked cold in an ice bath.\u003c/p>\n\u003cp>The students get a new appreciation for the subtle flavor, as they taste it plain, in broth and with soybean powder.\u003c/p>\n\u003cp>\"It's very much like wine,\" Sakai says. \"It's like eating fresh fruit, and you don't want to mask it with other things. So yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work of the artisans.\"\u003c/p>\n\u003cp>And Sakai is going beyond just crafting and teaching soba. She's learning to grow buckwheat and even bought a stone mill to make her own flour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The United Nations has named traditional Japanese cuisine — known as Washoku — an intangible cultural heritage. One of the oldest foods of Washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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