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"content": "\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3\"] \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buttermilk Makes Everything Taste A Little Better",
"title": "Buttermilk Makes Everything Taste A Little Better",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream's over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67132\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\">\u003cimg class=\"size-full wp-image-67132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk1-fullsize.jpg\" alt=\"Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\" width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Fluffy Buttermilk Biscuits. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk-makes-everything-taste-a-little-better\">Kitchen Window at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#biscuits\">Double Fluffy Buttermilk Biscuits\u003c/a>, \u003ca href=\"#icecream\">Buttermilk Ice Cream\u003c/a> and \u003ca href=\"#chicken\">Buttermilk Roast Chicken\u003c/a>\u003c/p>\n\u003cp>It started happening about 15 years ago. I'd be paging through a new cookbook or browsing through recipes online, and I'd suddenly stop. \"Mmm, buttermilk biscuits. Doesn't that sound good?\" I'd bookmark the site or dog-ear the page. The next week I'd see a recipe for waffles — buttermilk waffles, as it happened. What a splendid idea. Out came the yellow stickies.\u003c/p>\n\u003cp>Then it was fried chicken, first bathed in buttermilk brine. Buttermilk pork chops and buttermilk cornbread. Buttermilk ice cream and buttermilk panna cotta. Buttermilk \u003cem>okra\u003c/em>. It became apparent I was developing a \u003cem>thing\u003c/em> for buttermilk.\u003c/p>\n\u003cp>Yet I couldn't quite put my finger on the cause. It's not like having a \u003cem>thing\u003c/em> for chocolate, where the chocolate always plays more or less the same irresistible role, like a kind of confectionary Hugh Grant. No, buttermilk is subtle and chameleon-like — a supporting actor that makes ensembles shine and quietly steals every scene, until years later you realize it's been shamefully ignored and is overdue for its Lifetime Achievement Oscar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of its miraculous properties are purely physical. Mildly acidic buttermilk activates meat's own enzymes, gently sundering protein links without leaving the surface flaccid, as stronger acids can. Like a dairy Delilah, buttermilk saps the Samson-like strength of gluten, too, making baked goods more tender even as it makes them more moist.\u003c/p>\n\u003cp>Personally, I just like the taste of buttermilk — the way it evokes cream without cream's over-the-top heft; the way its tanginess goes up to the threshold of yogurt and stops just shy. Buttermilk somehow seems perpetually cool and unruffled — in custardy icebox desserts, it seems to drop the temperature by 10 degrees just by being there. It's tart but not biting, rich yet understated. Never mind wanting to eat and drink buttermilk all day long — I want to \u003cem>be\u003c/em> buttermilk.\u003c/p>\n\u003cp>Buttermilk purists will tell you that you should really make your own buttermilk — simply mix one part of active, cultured buttermilk with three parts of regular milk, shake and leave it out on the counter for a day before refrigerating. Or you can culture it with cream and make your own butter, too, in the food processor. For that matter, you can go ahead and buy a dairy cow, milk it, hand-churn the cream into butter and siphon off the left-behind buttermilk. People will tell you that store buttermilk is a sleazy substitute for the real thing, and that true buttermilk makes the store kind look like a dime-store floozy.\u003c/p>\n\u003cp>I've tried making \"real\" buttermilk with the 3:1 method, and it's true that it's spectacular. But does it matter that much? You may not have a cow. You may not have a churn. You may not even have an extra 24 hours. But don't let that stop you — no matter where you get it and no matter how you cook it, a little bit of buttermilk has 1,000 ways of making life taste better.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"biscuits\">\u003c/a>Recipe: Double Fluffy Buttermilk Biscuits\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe appears in Nathalie Dupree's and Cynthia Graubart's \u003cstrong>Southern Biscuits\u003c/strong> (Gibbs Smith, 2011). It seems long, but it's not really — it's just that Dupree and Graubart offer particularly thoughtful and detailed directions. It's good to pay attention to the details — they'll pay you back tenfold. You'll get different levels of rise and texture with different types of fat, but all are good.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 14 (2 1/2-inch) biscuits\u003c/em>\u003c/p>\n\u003cp>2 1/4 cups self-rising flour, divided\u003c/p>\n\u003cp>1/4 cup chilled vegetable shortening, butter, lard or a mixture, roughly cut into 1/4-inch pieces, plus 1/4 cup chilled shortening, roughly cut into 1/2-inch pieces\u003c/p>\n\u003cp>1 1/4 cups buttermilk, divided\u003c/p>\n\u003cp>Softened butter, for brushing\u003c/p>\n\u003cp>Preheat oven to 400 degrees. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.\u003c/p>\n\u003cp>Whisk 2 cups of flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the 1/4-inch-size pieces of chilled shortening over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.\u003c/p>\n\u003cp>Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula, using broad circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1-4 tablespoons of reserved buttermilk, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.\u003c/p>\n\u003cp>Lightly sprinkle a clean surface using some of the reserved flour. Turn the dough out onto it and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch thick round. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2- to 3/4-inch thick round. Brush off any visible flour from the top.\u003c/p>\n\u003cp>For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although they will be tougher.\u003c/p>\n\u003cp>Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icecream\">\u003c/a>Recipe: Buttermilk Ice Cream\u003c/h3>\n\u003cp>\u003cem>This subtly tart and swooningly creamy recipe — perfect for savoring with fresh blueberries — is adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, (10 Speed Press, 2012). But I use a technique from \u003cstrong>Jeni's Splendid Ice Creams at Home\u003c/strong> (Artisan, 2011) to cool down the custard base quickly: Fill a deep, 2-quart vessel with ice water. Carefully tip the warm ice cream custard base into a sturdy freezer-grade sealable bag and place the bag in the ice water (with the opening kept well clear above the water level). Stir occasionally and gently, over the course of 10 minutes until the base is cool. It's much, much faster than the bowl-within-a-bowl technique.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67133\" class=\"wp-caption aligncenter\" style=\"max-width: 413px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk2.jpg\" alt=\"Buttermilk Ice Cream. Photo: T. Susan Chang\" width=\"413\" height=\"500\" class=\"size-full wp-image-67133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Ice Cream. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 very scant quart\u003c/em>\u003c/p>\n\u003cp>5 large egg yolks\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>1 1/2 cups heavy cream\u003c/p>\n\u003cp>1/2 cup 1- or 2-percent milk\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>For the base, in a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half the sugar (6 tablespoons). Set aside.\u003c/p>\n\u003cp>In a heavy stainless steel pan, stir together the cream, milk and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.\u003c/p>\n\u003cp>Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.\u003c/p>\n\u003cp>Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.\u003c/p>\n\u003cp>Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the next step or the buttermilk will cause the mixture to \"break\" and lose its emulsion.)\u003c/p>\n\u003cp>Add the buttermilk and vanilla to the cold base and whisk to blend.\u003c/p>\n\u003cp>Freeze in ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chicken\">\u003c/a>Recipe: Buttermilk Roast Chicken\u003c/h3>\n\u003cp>\u003cem>This is very loosely adapted from a recipe originally found in \u003cstrong>Nigella Express\u003c/strong> (Hyperion, 2007). For speedier results, you could use chicken parts such as thighs or drumsticks, which would take a half-hour or so in the oven. The potatoes are my addition and they're not to be missed.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_67134\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/buttermilk3.jpg\" alt=\"Buttermilk Roast Chicken. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Roast Chicken. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes one chicken\u003c/em>\u003c/p>\n\u003cp>2 cups buttermilk\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, bruised and skins removed\u003c/p>\n\u003cp>1 tablespoon crushed peppercorns\u003c/p>\n\u003cp>1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt\u003c/p>\n\u003cp>1 teaspoon ground cumin\u003c/p>\n\u003cp>1 tablespoon maple syrup\u003c/p>\n\u003cp>1 whole chicken, split in half or butterflied (backbone removed)\u003c/p>\n\u003cp>4 large Yukon gold potatoes, chopped into 3/4-inch cubes\u003c/p>\n\u003cp>For the marinade, in a large freezer bag, combine the buttermilk, 1/4 cup of oil, the bruised garlic, the crushed peppercorns and salt. Sprinkle in the ground cumin and add the maple syrup, then squish everything around to mix. Add the chicken halves, massaging the marinade into the meat through the layer of plastic bag. Leave the buttermilk marinated chicken in the refrigerator ideally overnight or unrefrigerated for at least 30 minutes and up to 2 hours.\u003c/p>\n\u003cp>Preheat the oven to 425 degrees. Film a cast iron skillet with 1/2 tablespoon of the remaining oil and scatter the potato dice over the base of the skillet. Place an oven-safe wire rack over the skillet. Take the chicken out of the bag, shaking off the excess marinade, and then arrange on the rack. Drizzle over the 1 1/2 remaining tablespoons of oil. Working carefully — the rack/skillet arrangement may be slippery — transfer the pan to the oven and roast for about 40-45 minutes, or until brown, even scorched in parts, and juicily cooked through. Serve hot or warm, scraping the potatoes out with a metal spatula and spooning over the juices.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
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"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
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"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mediterranean-Inspired BBQ Menu for July 4th Weekend",
"title": "Mediterranean-Inspired BBQ Menu for July 4th Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n",
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"excerpt": "Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"title": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=6g5_7g9I1gM]\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"description": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"headline": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/6g5_7g9I1gM'\n title='//www.youtube.com/embed/6g5_7g9I1gM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\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://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"title": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ef3g89DBBc0]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=UBMg2J4BmhQ]\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
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"description": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
"title": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ef3g89DBBc0'\n title='//www.youtube.com/embed/ef3g89DBBc0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UBMg2J4BmhQ'\n title='//www.youtube.com/embed/UBMg2J4BmhQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for \u003cem>Coconut Tapioca Pudding with Papaya and Mango\u003c/em> from Yigit Pura of Tout Sweet Patisserie.",
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"description": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe | KQED",
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"headline": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ingredient Trend Alert: Pickled Green Strawberries",
"title": "Ingredient Trend Alert: Pickled Green Strawberries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberries1000.jpg\" alt=\"Green Strawberries\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green Strawberries\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know where your green strawberries are?\u003c/p>\n\u003cp>As an ingredient of the moment, they've been gathering speed for a while. First, \u003ca href=\"https://twitter.com/ReneRedzepiNoma\">René Redzepi\u003c/a> of Copenhagen's much-renowned \u003ca href=\"http://noma.dk/\">Noma\u003c/a> pointed out the subtle difference in color and flavor between a very green-white \"unripe unripe\" and a desirably ivory-green \"perfectly unripe\" strawberry as he spoon-fed host \u003ca href=\"https://twitter.com/davidchang\">David Chang\u003c/a> from a plate of still-quivering sea scallops and sliced green strawberries puddled in emerald-green fresh pea juice on PBS's \u003ca href=\"http://www.youtube.com/watch?v=uJkn5-IOlSw\">In the Mind of a Chef\u003c/a>.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=uJkn5-IOlSw] \u003c/p>\n\u003cp>Earlier this month, Thomas Keller's minions were pickling them to add to butter-poached lobster with beet puree, curry, and pink peppercorn yogurt at \u003ca href=\"http://www.frenchlaundry.com\">The French Laundry\u003c/a>, while at New York City's \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a>, they decorated a palate-whetter of Champagne granite, turnip panna cotta, hibiscus-rhubarb glaze, and lime ravigote. \u003c/p>\n\u003cp>A few weeks ago at \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, Oakland's hot-ticket tapas and paella spot, the kitchen was curing lamb shoulder from Barinaga Ranch \u003cem>jamon\u003c/em>-style, then slicing it thinly to serve with pickled green strawberries and tender green almonds. At \u003ca href=\"http://www.richtablesf.com\">Rich Table\u003c/a> in Hayes Valley, green strawberries are paired with brandade and a scallop chip on the \"Bites\" menu, perfect with a glass of white sangria garnished with, you guessed it, pickled strawberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the mensches at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> are getting in on the trend; on a recent visit, we spied one of the cooks pickling a tubful to add to the cucumbers, carrots, fennel and onions on their house-made pickle plate. \u003c/p>\n\u003cp>And leafing through my copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654290/kqedorg-20\">Mourad: New Moroccan\u003c/a>, from \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> chef Mourad Lahlou, I found a simple recipe for quick-brined green strawberries, pickled in a basic brine of cider vinegar, sugar, and salt, plus a sprig of thyme. On the \u003ca href=\"http://www.fermentersclub.com/green-strawberries/\">Fermenters Club\u003c/a> blog, they're fermenting their berries, letting the berries soften in a week-long brine with just a hint of vinegar, with bay leaves, allspice berries, and orange peel for flavoring. \u003c/p>\n\u003cp>But what do they taste like? Acidic, of course, since even when perfectly unripe, they're still purposefully a week or two away from full-flavored, ruby-red sweetness. Think more kiwi than strawberry, with a texture like underripe honeydew melon and cucumber. So where can you find them? In your backyard, of course, if you've got a strawberry patch going, or at any u-pick farm. But if you're saving all your berries for shortcake, you can pick up pints of green berries from \u003ca href=\"http://www.homecook.me/Yerenafarms\">Yerena Farms\u003c/a>. Owner Poli Yerena grows his organic berries down near Watsonville, and has recently started selling green berries by the box or flat to interested chefs and home cooks alike, alongside the farm's deliciously sweet and fragrant ripe berries. Yerena sells at many farmers' markets around the Bay Area; check their website to find the market nearest you. \u003c/p>\n\u003cp>Yerena's wife Sylvia, who sells the berries, suggests bringing out the cucumber-like quality of the green berries in a fresh salsa, using a mixture of sliced green berries and ripe mango, with red onion, cilantro, lemon juice, vinegar, salt, and pepper--delicious over grilled fish or as a base for ceviche. \u003c/p>\n\u003ch1>Quick Pickled Green Strawberries\u003c/h1>\n\u003cp>Play around with the flavorings as you wish. Lemongrass and kaffir lime leaves? Star anise and fresh ginger root? Just make sure to let the brine cool before you add it to the berries, as you want them to stay firm rather than mushy. \u003c/p>\n\u003cfigure id=\"attachment_62663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pickles1000.jpg\" alt=\"Pickled Green Strawberries\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Green Strawberries\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 pint green strawberries, hulled and halved or quartered\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1/2 cup apple cider vinegar, champagne vinegar, or unseasoned rice vinegar\u003c/li>\n\u003cli>3 TB granulated sugar\u003c/li>\n\u003cli>2 1/2 tsp salt\u003c/li>\n\u003cli>1 fresh tarragon sprig, 1 leafy fennel frond, or 1 fresh bay leaf\u003c/li>\n\u003cli>1/4 teaspoon coriander seeds\u003c/li>\n\u003cli>1/4 teaspoon black peppercorns\u003c/li>\n\u003cli>1 long spiral of fresh lime, lemon, or orange peel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Combine water, vinegar, sugar, salt, tarragon, spices, and rind in a small saucepan. Bring to a simmer, stirring to dissolve salt and sugar. Remove from heat and let cool to lukewarm.\u003c/li>\n\u003cli>Pour brine over strawberries. Cover and refrigerate overnight before serving. Will keep, refrigerated, for up to 1 week.\u003c/li>\n\u003c/ol>\n\u003ch1>Green Strawberry and Mango Salsa\u003c/h1>\n\u003cp>Serve over grilled fish, or increase the amounts of lemon juice and vinegar and use as a base for a seafood ceviche. If you want a milder onion flavor, soak the minced onion in ice water for 15 minutes first, then drain and proceed with recipe. \u003c/p>\n\u003cfigure id=\"attachment_62667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salsacloseup1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salsacloseup1000a.jpg\" alt=\"Green Strawberry and Mango Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green Strawberry and Mango Salsa\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 pint green strawberries, hulled and chopped\u003c/li>\n\u003cli>2 large ripe mangoes, peeled, pitted, and chopped\u003c/li>\n\u003cli>1/2 small red or white onion, peeled and diced\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 tablespoon cider vinegar, or to taste\u003c/li>\n\u003cli>Salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Generous handful of cilantro leaves, roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Toss strawberries and mango together with chopped red onion. Add lemon, vinegar, salt and pepper to taste. If not using right away, cover and refrigerate.\u003c/li>\n\u003cli>Just before serving, mix in cilantro. Taste for seasoning.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberriesandmangos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberriesandmangos1000-190x190.jpg\" alt=\"green strawberries, mangos, lime\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62660\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mangosqueeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mangosqueeze1000-190x190.jpg\" alt=\"squeeze mango into salsa\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mixingsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mixingsalsa1000-190x190.jpg\" alt=\"mixing green strawberry and mango salsa\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62662\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Green strawberries are trending. Stephanie Rosenbaum shares two recipes using this ingredient of the moment: Quick Pickled Green Strawberries and Green Strawberry and Mango Salsa.",
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"description": "Green strawberries are trending. Stephanie Rosenbaum shares two recipes using this ingredient of the moment: Quick Pickled Green Strawberries and Green Strawberry and Mango Salsa.",
"title": "Ingredient Trend Alert: Pickled Green Strawberries | KQED",
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"headline": "Ingredient Trend Alert: Pickled Green Strawberries",
"datePublished": "2013-05-25T23:44:18-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberries1000.jpg\" alt=\"Green Strawberries\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green Strawberries\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know where your green strawberries are?\u003c/p>\n\u003cp>As an ingredient of the moment, they've been gathering speed for a while. First, \u003ca href=\"https://twitter.com/ReneRedzepiNoma\">René Redzepi\u003c/a> of Copenhagen's much-renowned \u003ca href=\"http://noma.dk/\">Noma\u003c/a> pointed out the subtle difference in color and flavor between a very green-white \"unripe unripe\" and a desirably ivory-green \"perfectly unripe\" strawberry as he spoon-fed host \u003ca href=\"https://twitter.com/davidchang\">David Chang\u003c/a> from a plate of still-quivering sea scallops and sliced green strawberries puddled in emerald-green fresh pea juice on PBS's \u003ca href=\"http://www.youtube.com/watch?v=uJkn5-IOlSw\">In the Mind of a Chef\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uJkn5-IOlSw'\n title='//www.youtube.com/embed/uJkn5-IOlSw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp> \u003c/p>\n\u003cp>Earlier this month, Thomas Keller's minions were pickling them to add to butter-poached lobster with beet puree, curry, and pink peppercorn yogurt at \u003ca href=\"http://www.frenchlaundry.com\">The French Laundry\u003c/a>, while at New York City's \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a>, they decorated a palate-whetter of Champagne granite, turnip panna cotta, hibiscus-rhubarb glaze, and lime ravigote. \u003c/p>\n\u003cp>A few weeks ago at \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, Oakland's hot-ticket tapas and paella spot, the kitchen was curing lamb shoulder from Barinaga Ranch \u003cem>jamon\u003c/em>-style, then slicing it thinly to serve with pickled green strawberries and tender green almonds. At \u003ca href=\"http://www.richtablesf.com\">Rich Table\u003c/a> in Hayes Valley, green strawberries are paired with brandade and a scallop chip on the \"Bites\" menu, perfect with a glass of white sangria garnished with, you guessed it, pickled strawberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even the mensches at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> are getting in on the trend; on a recent visit, we spied one of the cooks pickling a tubful to add to the cucumbers, carrots, fennel and onions on their house-made pickle plate. \u003c/p>\n\u003cp>And leafing through my copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654290/kqedorg-20\">Mourad: New Moroccan\u003c/a>, from \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> chef Mourad Lahlou, I found a simple recipe for quick-brined green strawberries, pickled in a basic brine of cider vinegar, sugar, and salt, plus a sprig of thyme. On the \u003ca href=\"http://www.fermentersclub.com/green-strawberries/\">Fermenters Club\u003c/a> blog, they're fermenting their berries, letting the berries soften in a week-long brine with just a hint of vinegar, with bay leaves, allspice berries, and orange peel for flavoring. \u003c/p>\n\u003cp>But what do they taste like? Acidic, of course, since even when perfectly unripe, they're still purposefully a week or two away from full-flavored, ruby-red sweetness. Think more kiwi than strawberry, with a texture like underripe honeydew melon and cucumber. So where can you find them? In your backyard, of course, if you've got a strawberry patch going, or at any u-pick farm. But if you're saving all your berries for shortcake, you can pick up pints of green berries from \u003ca href=\"http://www.homecook.me/Yerenafarms\">Yerena Farms\u003c/a>. Owner Poli Yerena grows his organic berries down near Watsonville, and has recently started selling green berries by the box or flat to interested chefs and home cooks alike, alongside the farm's deliciously sweet and fragrant ripe berries. Yerena sells at many farmers' markets around the Bay Area; check their website to find the market nearest you. \u003c/p>\n\u003cp>Yerena's wife Sylvia, who sells the berries, suggests bringing out the cucumber-like quality of the green berries in a fresh salsa, using a mixture of sliced green berries and ripe mango, with red onion, cilantro, lemon juice, vinegar, salt, and pepper--delicious over grilled fish or as a base for ceviche. \u003c/p>\n\u003ch1>Quick Pickled Green Strawberries\u003c/h1>\n\u003cp>Play around with the flavorings as you wish. Lemongrass and kaffir lime leaves? Star anise and fresh ginger root? Just make sure to let the brine cool before you add it to the berries, as you want them to stay firm rather than mushy. \u003c/p>\n\u003cfigure id=\"attachment_62663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pickles1000.jpg\" alt=\"Pickled Green Strawberries\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Green Strawberries\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 pint green strawberries, hulled and halved or quartered\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1/2 cup apple cider vinegar, champagne vinegar, or unseasoned rice vinegar\u003c/li>\n\u003cli>3 TB granulated sugar\u003c/li>\n\u003cli>2 1/2 tsp salt\u003c/li>\n\u003cli>1 fresh tarragon sprig, 1 leafy fennel frond, or 1 fresh bay leaf\u003c/li>\n\u003cli>1/4 teaspoon coriander seeds\u003c/li>\n\u003cli>1/4 teaspoon black peppercorns\u003c/li>\n\u003cli>1 long spiral of fresh lime, lemon, or orange peel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Combine water, vinegar, sugar, salt, tarragon, spices, and rind in a small saucepan. Bring to a simmer, stirring to dissolve salt and sugar. Remove from heat and let cool to lukewarm.\u003c/li>\n\u003cli>Pour brine over strawberries. Cover and refrigerate overnight before serving. Will keep, refrigerated, for up to 1 week.\u003c/li>\n\u003c/ol>\n\u003ch1>Green Strawberry and Mango Salsa\u003c/h1>\n\u003cp>Serve over grilled fish, or increase the amounts of lemon juice and vinegar and use as a base for a seafood ceviche. If you want a milder onion flavor, soak the minced onion in ice water for 15 minutes first, then drain and proceed with recipe. \u003c/p>\n\u003cfigure id=\"attachment_62667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salsacloseup1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salsacloseup1000a.jpg\" alt=\"Green Strawberry and Mango Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green Strawberry and Mango Salsa\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 pint green strawberries, hulled and chopped\u003c/li>\n\u003cli>2 large ripe mangoes, peeled, pitted, and chopped\u003c/li>\n\u003cli>1/2 small red or white onion, peeled and diced\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 tablespoon cider vinegar, or to taste\u003c/li>\n\u003cli>Salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Generous handful of cilantro leaves, roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Toss strawberries and mango together with chopped red onion. Add lemon, vinegar, salt and pepper to taste. If not using right away, cover and refrigerate.\u003c/li>\n\u003cli>Just before serving, mix in cilantro. Taste for seasoning.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberriesandmangos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/greenstrawberriesandmangos1000-190x190.jpg\" alt=\"green strawberries, mangos, lime\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62660\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mangosqueeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mangosqueeze1000-190x190.jpg\" alt=\"squeeze mango into salsa\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mixingsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mixingsalsa1000-190x190.jpg\" alt=\"mixing green strawberry and mango salsa\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-62662\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Great Charcoal Debate: Briquettes Vs. Lumps?",
"title": "The Great Charcoal Debate: Briquettes Vs. Lumps?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka \"natural\" hardwood charcoal — have their advantages and disadvantages.",
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"description": "Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you're after. Both briquettes and lump charcoal — aka "natural" hardwood charcoal — have their advantages and disadvantages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62594\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/charcoal.jpg\" alt=\"Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\" width=\"624\" height=\"468\" class=\"size-full wp-image-62594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food.\u003cbr>Photo: \u003ca href=\"http://www.flickr.com/photos/ciordia/268541443/\">Andy Ciordia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps\">The Salt at NPR Food\u003c/a> (5/24/13)\u003c/p>\n\u003cp>A lot of things about grilling can ignite a fight, including the meaning of \"\u003ca href=\"http://www.amazingribs.com/BBQ_articles/barbecue_defined.html\">barbecue\u003c/a>.\" If you have a charcoal grill, the type of fuel you use is no exception, as many people are likely to discover this weekend.\u003c/p>\n\u003cp>To a newbie, the world of charcoal can be overwhelming, especially since the charcoal aisle of big box and hardware stores seems to be getting more crowded, with alluring chips and lumps of apple, cherry and even coconut wood. But the first hurdle is navigating the question: Do you use charcoal briquettes or lump charcoal, also known as \"natural\" hardwood charcoal?\u003c/p>\n\u003cp>Most polemicists on the matter can agree that there are advantages and disadvantages to each one: Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (handy if you're searing meat) and can be made with specific woods that leave a trace of their scent on food. But the lumps come in a jumble of different sizes, some of which may not be evenly charred. And its bags can contain excess dust that may block the flow of oxygen in a grill.\u003c/p>\n\u003cp>If sales figures settle a debate, then briquettes and instant light charcoal are still the favorites by far (they made up \u003ca href=\"http://www.hpba.org/statistics/barbecue-statistics/CharcoalShipments2010\">94 percent\u003c/a> of the charcoal shipped in 2012, according to the Hearth, Patio and Barbecue Association).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, lump charcoal is attracting fans, especially among backyard cooks easily sold on the word \"natural,\" which adorns nearly all of the dark brown bags filled with lump charcoal for sale. There are now more than 75 brands on the market. And there's even a small community for DIY lump charcoal.\u003c/p>\n\u003cp>According to Craig Goldwyn (aka Meathead), who runs the authoritative \u003ca href=\"http://amazingribs.com/\">Amazingribs.com: The Science of BBQ & Grilling\u003c/a>, \"I see lump charcoal as just an extension of the \u003ca href=\"http://www.npr.org/2012/09/05/160615429/what-we-know-and-dont-know-about-organic-food\">organic movement\u003c/a>. It's still a tiny sliver of the market, but it reflects on the public's desire to have less stuff in their food and their cooking.\"\u003c/p>\n\u003cp>All charcoal is essentially the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.\u003c/p>\n\u003cp>Indeed, while lump charcoal and briquettes both originate as scrap lumber, the uniform round shape of the briquette is a result of an industrial process that depends on other materials, too. (Kingsford, the biggest maker of charcoal in the U.S., is a little vague about what exactly is in its briquettes, but \u003ca href=\"http://www.kingsford.com/q-and-a/\">its website\u003c/a> mentions coal, limestone, borax and cornstarch.)\u003c/p>\n\u003cp>While breathing in too much smoke may cause \u003ca href=\"http://householdproducts.nlm.nih.gov/cgi-bin/household/brands?tbl=brands&id=3027113\">adverse health effects\u003c/a>, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, says Meathead, is control over the cooking process.\u003c/p>\n\u003cp>\"I'm trying to teach people how to cook, and so I preach temperature. That means controlling heat is really vital, and briquettes are just a rock-solid heat source,\" he says.\u003c/p>\n\u003cp>And when it comes to flavor with smoke, Meathead \u003ca href=\"http://www.amazingribs.com/tips_and_technique/zen_of_wood.html\">writes\u003c/a>, adding small amounts of hardwood in the form of chips, chunks, pellets, logs or sawdust on top of the charcoal matters more than the charcoal itself. In other words, mesquite or hickory wood will add much more smoke flavor than mesquite or hickory charcoal.\u003c/p>\n\u003cp>Some serious grillers actually prefer cooking with logs instead of charcoal, but it's a far more challenging undertaking. That's because raw, burning wood still gives off a lot of volatile gases (that are gone once it has been reduced to charcoal).\u003c/p>\n\u003cp>\"You have a lot of die-hards who prefer the hardwood, and the thing about hardwood is that it can have a regional, cultural aspect,\" Jeff Allen, executive director of the \u003ca href=\"http://www.nbbqa.org/\">National Barbecue Association\u003c/a>, tells The Salt.\u003c/p>\n\u003cp>Allen notes that people from Georgia or Alabama are likely to prefer pecan wood because that's one of the best hardwoods they've got. Over in Kansas City, another motherland of barbecue, the forests are rich with hickory, as well as oak and apple.\u003c/p>\n\u003cp>\"When you look at the famous iconic restaurants, they're all using wood,\" says Allen. For example, \u003ca href=\"http://www.blacksbbq.com/\">Black's Barbecue\u003c/a> in Lockhart, Texas, slow-cooks its meat over 60-year-old-pits, using \u003ca href=\"http://www.blacksbbq.com/store/barbecue/whole_beef_brisket.aspx\">local oak wood\u003c/a>.\u003c/p>\n\u003cp>Grillers with access to good local wood may also be intrigued by the nascent DIY charcoal movement. Virginia Tech and the Virginia Cooperative Extension Office \u003ca href=\"http://web1.cnre.vt.edu/forestry/charcoal/documents/ValueAddedOpportunity.pdf\">have been promoting\u003c/a> homemade charcoal made with small kilns as a way to add value to wood scraps or firewood. The \"local fuel for local food\" idea has caught on at a few farmers markets in the state. (Check out this \u003ca href=\"http://www.youtube.com/watch?v=XiFHXg9o2wo\">YouTube video series\u003c/a> to see how it's done.)\u003c/p>\n\u003cp>According to Adam Downing, a Virginia extension officer, it's important to choose the right wood for the kind of cooking you want to do.\u003c/p>\n\u003cp>\"If you use pine, that would burn fast and hot — good for searing a steak,\" he says. \"But if you want a slower cook, you'll want charcoal made from a higher density wood like oak or hickory.\"\u003c/p>\n\u003cp>Downing makes his charcoal out of \u003cem>Ailanthus altissima\u003c/em>, a non-native weed tree that has invaded his property in Madison, Va. \"It's the bane of people who have it on their property, but it makes great charcoal,\" he says.\u003c/p>\n\u003cp>For the lump charcoal-obsessed who prefer to buy it, there's \u003ca href=\"http://www.nakedwhiz.com/lump.htm\">The Naked Whiz's Lump Charcoal Database\u003c/a>, which features detailed reviews of dozens of lump charcoal products. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Make Kombucha: An Illustrated Mother/Daughter Tale",
"title": "How to Make Kombucha: An Illustrated Mother/Daughter Tale",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a> \u003c/p>\n\u003cp>Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint \u003ca href=\"http://www.wwoofinternational.org/\">WWOOFING\u003c/a> on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!”\u003c/p>\n\u003cp>I admit I recoiled with a gasp, as I managed, “What is that thing?”\u003c/p>\n\u003cp>“Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my \u003ca href=\"http://en.wikipedia.org/wiki/Kombucha\">Kombucha\u003c/a> SCOBY!” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\" title=\"Kombucha Bottles. Illustration by Lila Volkas\" alt=\"Kombucha Bottles. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62318\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n",
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"excerpt": "See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.",
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"description": "See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a> \u003c/p>\n\u003cp>Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint \u003ca href=\"http://www.wwoofinternational.org/\">WWOOFING\u003c/a> on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!”\u003c/p>\n\u003cp>I admit I recoiled with a gasp, as I managed, “What is that thing?”\u003c/p>\n\u003cp>“Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my \u003ca href=\"http://en.wikipedia.org/wiki/Kombucha\">Kombucha\u003c/a> SCOBY!” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\" title=\"Kombucha Bottles. Illustration by Lila Volkas\" alt=\"Kombucha Bottles. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62318\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bacon's Greasy Grip on the Bay Area Too Sticky to Shake",
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"content": "\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
"title": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
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"content": "\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
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"description": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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