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"content": "\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\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://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "In honor of Tet, the Vietnamese Lunar New Year, a list of some of our favorite Vietnamese Eats in San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n",
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"excerpt": "Sniffling? Sneezing? Then it's time to make a big batch of this Thai-inspired, sinus-clearing, guaranteed-to-warm-you soup. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2011 Fancy Food Show: Emerging Food Trends ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n",
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"excerpt": "Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.\r\n\r\nThis amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "All About Miso Soup",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\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://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"title": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n",
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"excerpt": "Tim & Erin Archuleta are the co-founders & owners of ICHI Catering, ICHI Lucky Cat Deli, and ICHI Sushi. They share their favorite spots for dining, drinking, date night, books and guilty pleasures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ultimate Comfort Soup: Congee",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n",
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"excerpt": "Congee is a creamy rice porridge that's a staple in Asian cultures. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate, congee is warm, comforting, and easy to digest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "White Turnip Pudding Cake (Lo Bok Go)",
"title": "White Turnip Pudding Cake (Lo Bok Go)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\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/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets of a Chef: Kirti Pant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Aparna loves Chinese food, so the family goes to \u003ca href=\"http://www.pfchangs.com/locations/Locations.aspx\">PF Chang's\u003c/a> for the hot and sour soup, steamed wontons, curried vegetables and Kung Pao chicken. \"Because it’s kid friendly,\" they also go to another chain restaurant: \u003ca href=\"http://www.elephantbar.com/Locations/Location.aspx?RegionID=2\">Elephant Bar & Grill\u003c/a>, for orders of warm asparagus dip with chips and braised lamb shank with roast gravy and mashed potatoes are their standard go-to items.\u003c/p>\n\n",
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"excerpt": "Chef Kirti Pant has been cooking modern Indian cuisine at Junnoon (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He shares some of his favorite spots to eat in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Aparna loves Chinese food, so the family goes to \u003ca href=\"http://www.pfchangs.com/locations/Locations.aspx\">PF Chang's\u003c/a> for the hot and sour soup, steamed wontons, curried vegetables and Kung Pao chicken. \"Because it’s kid friendly,\" they also go to another chain restaurant: \u003ca href=\"http://www.elephantbar.com/Locations/Location.aspx?RegionID=2\">Elephant Bar & Grill\u003c/a>, for orders of warm asparagus dip with chips and braised lamb shank with roast gravy and mashed potatoes are their standard go-to items.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sticky Rice Bowl (Naw Mai Fan)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \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/24/2010/09/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raw Like Sushi",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\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/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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