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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n",
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"excerpt": "I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.",
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"description": "I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a Sergeant Yorkshire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name Suspicion in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.",
"title": "My Life According To Oscar or, How To Make A Donald Crisp | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "3rd Wave Coffee Roasting in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n",
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"excerpt": "And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"title": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n",
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"excerpt": "Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Death of the Bees",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\"We're trying to turn this into something positive,\" says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of \"bee ambassadors\" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guacamole And The Five Year-Old Chinese Woman",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n",
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"excerpt": "Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\r\n\r\n\"I already have soft, beautiful skin,\" countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Orson Brunch and a Fleeting Love Affair",
"title": "Orson Brunch and a Fleeting Love Affair",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n",
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"excerpt": "Brunch at Orson: a Monte Cristo to end all Monte Cristos and a Pastrami Sandwich to sate any New Yorker.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\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://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dinfast at Yuet Lee",
"title": "Dinfast at Yuet Lee",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n",
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"excerpt": "As a general rule, I prefer going in when most people are going out, and for that, there's no place like Chinatown after 9 p.m. I'll never head across town for a burrito, even if it's amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place's proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.",
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"title": "Dinfast at Yuet Lee | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\" alt=\"Stephanie Rosenbaum doing a cooking demo\" title=\"Stephanie Rosenbaum doing a cooking demo\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15257\">\u003c/a>\u003cbr>\n\u003cem>Stephanie at the Ferry Plaza Farmers' Market Berry Festival. Photos by Christina Vickory\u003c/em>\u003c/p>\n\u003cp>Doing a cooking demonstration for strangers is part Food Network, part Comedy Central. The first time I tossed a salad in front of an audience, at the Ferry Plaza Farmers' Market back in 2001, I was very nervous. Would my knife skills be sneered at? Would I forget to add some crucial ingredient, or go blank in the middle of an explanation of whisking or macerating? \u003c/p>\n\u003cp>Former Bay Area pastry chef \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a> set my mind at ease. \"Make them laugh! They just want to be entertained; no one's going to be watching what you do,\" he said, just before going out in front of the crowd and doing just that. Yes, on that day, if you watched carefully, you could learn how David made his truly excellent brownies, plus a dried-fruit compote with which to dress them up. But mostly, David made the crowd laugh. They had a good time with him, and what could make a brownie taste better? \u003c/p>\n\u003cp>So that's what I try to do, make 'em laugh--in between pleading with them to buy fresh baking powder, use a microplane for grating orange rind, and stop storing the spices over the stove (where they dry out and turn to dust so tasteless than no one could pick the rubbed sage from the smoked paprika). \u003c/p>\n\u003cp>But man, sometimes you guys are a tough crowd, clutching your xeroxed recipe sheets, staring up at the counter with all the enthusiasm of an after-lunch trigonometry class on the last day before summer vacation. Are you simply in it for the samples? Or do all my attempts to squeeze a little Liz Lemon into the soup just fall flat? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Be that as it may, I was booked as the talent yesterday at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s Berry Celebration, down at the Saturday Ferry Plaza Farmers' Market. So, a joyful reason to cook with berries was in order. \u003c/p>\n\u003cp>Now, in my house, \"cooking with berries\" rarely happens. Why? Because the berries go fast from carton to mouth. Sometimes they make it into the cereal bowl or the pancake batter; once a summer there is blueberry pie. In my opinion, cream is the only embellishment a perfect raspberry needs, and the best blackberry is the winey, sun-warmed one you pick yourself from a dusty tangle at the side of the road. \u003c/p>\n\u003cp>However, topping a bowl of Grape-Nuts with blueberries, or mashing them down into a bowl of vanilla ice cream, is a little short on the show biz a cooking demo requires. No, what I needed here was a little song, a little dance, a little seltzer down your pants...or in this case, a sassy how-to for \u003cstrong>Double Berry Shortcake\u003c/strong>, with warm orange-scented biscuits layered with triple-berry jam, honey whipped cream, and fresh berries. \u003c/p>\n\u003cp>Now, the first thing to know about making biscuits is that they die young. A warm biscuit fresh from the oven is a heavenly thing. A few hours later, meh. Starch and butter, never a bad thing, but nothing for which to thank your mama and the good Lord for bringing you into the world and giving you a mouth. So, for best results, bake your biscuits not more than an hour or two before serving. If you can get them to the table still slightly warm, all the better. (Blazing-hot biscuits will melt the whipped cream, however, so do let them cool for at least 15 minutes or so before using.)\u003c/p>\n\u003cp>The second thing is that baking powder, too, has a shelf life, and if you bought it three boyfriends ago, you need to splash out and spend the buck and a half to get a new container. There's an expiration date on the bottom of the can. Heed it. \u003c/p>\n\u003cp>Finally, the box grater. Mostly these are useless, except to grate carrots for carrot cake or potatoes for latkes. But they have one more use, as I remembered just minutes before Saturday's little show-and-tell. Rub your cold, firm stick of butter through the big holes into your bowl of flour, and you'll get a near-instant, pastry-perfect mix. Keep your hands gentle and your touch light, and stamp out your biscuits with a wavy-edged biscuit cutter for the cutest final product. \u003c/p>\n\u003cp>As for the berry filling, you can make it with any mixture of raspberries, blackberries, blueberries, ollalieberries, or marionberries. The secret? Quick-cooking tapioca. It thickens the berries up without any tell-tale lumps or bumps, giving it the texture of perfectly gelled pie filling. If you have any extra berry filling, spoon it into a clean jar, refrigerate and use within a couple of weeks. Because of the tapioca thickener, it should not be sealed in canning jars for room-temperature storage like regular homemade jam. If you've never used tapioca before, look for the little red box of Minute brand next to the boxes of Jell-O. \u003c/p>\n\u003cp>(And then save the rest to make Heidi Swanson's \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">creamy tapioca pudding\u003c/a>, on a night when nothing but sweet eggy custard will soothe your battered soul.)\u003c/p>\n\u003cp>As for the cream, you'd be surprised what goes into the average carton of supermarket cream, from mono- and di-glycerides to carrageenan. Instead, look for the Clover organic or Straus organic heavy cream, both made of fresh, dairy-sweet local cream and nothing but. \u003c/p>\n\u003cp>And finally, when it comes to the berries, be as generous as you can.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670175919/kqedorg-20\"> Blueberries for Sal\u003c/a>! Tayberries for You! Berries, berries everywhere! You cannot have too many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\" alt=\"Double Berry Shortcake\" title=\"Double Berry Shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15275\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Double Berry Shortcake with Honey Cream\u003cbr>\n\u003c/strong>\u003cbr>\nLight, fluffy biscuits get layered with a jammy berry filling, drenched with honey-sweetened whipped cream, and topped with more fresh berries.\u003cbr>\n\u003cem>\u003cbr>\nServes 6 to 8, depending on size of biscuits\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For Shortcake Biscuits:\u003c/strong>\u003cbr>\n2 cups all-purpose white flour, preferably unbleached\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\ngrated rind of 1 orange\u003cbr>\n8 TB (1 stick or 1/2 cup) butter, chilled\u003cbr>\n1 egg\u003cbr>\n1/2 cup milk plus 1 TB (you may need slightly more or less)\u003c/p>\n\u003cp>\u003cstrong>For Berry Filling:\u003c/strong>\u003cbr>\n2 TB water\u003cbr>\n1 TB quick-cooking tapioca, such as Minute brand\u003cbr>\njuice of half a lemon\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups mixed berries, such as blueberries, raspberries, and blackberries\u003cbr>\n2 tsp Chambord or cassis liqueur, optional\u003c/p>\n\u003cp>\u003cstrong>For Honey Cream:\u003c/strong>\u003cbr>\n1/2 pint heavy (whipping) cream\u003cbr>\n1 TB honey, or to taste\u003cbr>\na few drops of orange extract or orange liqueur (such as Grand Marnier), or 1/4 tsp grated orange rind, optional\u003c/p>\n\u003cp>\u003cstrong>For Assembly:\u003c/strong>\u003cbr>\n2 to 3 cups mixed fresh berries\u003c/p>\n\u003cp>1. To make shortcake biscuits: Preheat oven to 400°F. Lightly grease a round cake pan. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. \u003c/p>\n\u003cp>3. Using a box grater, grate chilled butter into flour mixture. (You can also pulse ingredients together in a food processor until just pebbly.) Toss buttter-flour mixture together lightly, until butter is covered with flour and evenly mixed throughout. \u003c/p>\n\u003cp>3. Measure 1/2 cup milk in a glass measuring cup, then break in egg and beat together. Drizzle over flour mixture and mix gently into a soft dough. If dough seems dry, add additional milk as needed. \u003c/p>\n\u003cp>4. Turn out onto a floured countertop or cutting board. Pat into an even 1-inch-thick round. Using a floured biscuit cutter or the rim of a small drinking glass, cut out 6 to 8 biscuits (number may vary depending on the size of your cutter). Fit biscuits into cake pan, sides touching. \u003c/p>\n\u003cp>5. Bake 15-20 minutes, until tops are pale gold. Remove from baking sheet and let cool on a rack. \u003c/p>\n\u003cp>6. To make quick berry filling: In a small, heavy-bottomed pot, mix water, tapioca, lemon juice, sugar, and berries together. Over medium-low heat, bring to a simmer. Simmer, stirring frequently, until berries have collapsed and mixture is deep purple and jammy, about 10 minutes. Remove from heat. Let cool (it will thicken as it cools) and refrigerate until needed. Stir in liqueur before serving, if desired.\u003c/p>\n\u003cp>7. To make honey cream: Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream. Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. To assemble shortcakes: Using a small sharp knife, split biscuit. Put bottom half on biscuit in a shallow bowl. Spread with a generous spoonful of preserves. Top with some fresh berries and a spoonful of cream. Top with top half of biscuit, more cream and fresh berries. Repeat with remaining biscuits. \u003c/p>\n\n",
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"excerpt": "It's berry time! And while nothing beats a juice-stained handful straight off the vine (or out of the carton), Double Berry Shortcake with Orange Biscuits and Honey Cream comes mighty close. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\" alt=\"Stephanie Rosenbaum doing a cooking demo\" title=\"Stephanie Rosenbaum doing a cooking demo\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15257\">\u003c/a>\u003cbr>\n\u003cem>Stephanie at the Ferry Plaza Farmers' Market Berry Festival. Photos by Christina Vickory\u003c/em>\u003c/p>\n\u003cp>Doing a cooking demonstration for strangers is part Food Network, part Comedy Central. The first time I tossed a salad in front of an audience, at the Ferry Plaza Farmers' Market back in 2001, I was very nervous. Would my knife skills be sneered at? Would I forget to add some crucial ingredient, or go blank in the middle of an explanation of whisking or macerating? \u003c/p>\n\u003cp>Former Bay Area pastry chef \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a> set my mind at ease. \"Make them laugh! They just want to be entertained; no one's going to be watching what you do,\" he said, just before going out in front of the crowd and doing just that. Yes, on that day, if you watched carefully, you could learn how David made his truly excellent brownies, plus a dried-fruit compote with which to dress them up. But mostly, David made the crowd laugh. They had a good time with him, and what could make a brownie taste better? \u003c/p>\n\u003cp>So that's what I try to do, make 'em laugh--in between pleading with them to buy fresh baking powder, use a microplane for grating orange rind, and stop storing the spices over the stove (where they dry out and turn to dust so tasteless than no one could pick the rubbed sage from the smoked paprika). \u003c/p>\n\u003cp>But man, sometimes you guys are a tough crowd, clutching your xeroxed recipe sheets, staring up at the counter with all the enthusiasm of an after-lunch trigonometry class on the last day before summer vacation. Are you simply in it for the samples? Or do all my attempts to squeeze a little Liz Lemon into the soup just fall flat? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be that as it may, I was booked as the talent yesterday at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s Berry Celebration, down at the Saturday Ferry Plaza Farmers' Market. So, a joyful reason to cook with berries was in order. \u003c/p>\n\u003cp>Now, in my house, \"cooking with berries\" rarely happens. Why? Because the berries go fast from carton to mouth. Sometimes they make it into the cereal bowl or the pancake batter; once a summer there is blueberry pie. In my opinion, cream is the only embellishment a perfect raspberry needs, and the best blackberry is the winey, sun-warmed one you pick yourself from a dusty tangle at the side of the road. \u003c/p>\n\u003cp>However, topping a bowl of Grape-Nuts with blueberries, or mashing them down into a bowl of vanilla ice cream, is a little short on the show biz a cooking demo requires. No, what I needed here was a little song, a little dance, a little seltzer down your pants...or in this case, a sassy how-to for \u003cstrong>Double Berry Shortcake\u003c/strong>, with warm orange-scented biscuits layered with triple-berry jam, honey whipped cream, and fresh berries. \u003c/p>\n\u003cp>Now, the first thing to know about making biscuits is that they die young. A warm biscuit fresh from the oven is a heavenly thing. A few hours later, meh. Starch and butter, never a bad thing, but nothing for which to thank your mama and the good Lord for bringing you into the world and giving you a mouth. So, for best results, bake your biscuits not more than an hour or two before serving. If you can get them to the table still slightly warm, all the better. (Blazing-hot biscuits will melt the whipped cream, however, so do let them cool for at least 15 minutes or so before using.)\u003c/p>\n\u003cp>The second thing is that baking powder, too, has a shelf life, and if you bought it three boyfriends ago, you need to splash out and spend the buck and a half to get a new container. There's an expiration date on the bottom of the can. Heed it. \u003c/p>\n\u003cp>Finally, the box grater. Mostly these are useless, except to grate carrots for carrot cake or potatoes for latkes. But they have one more use, as I remembered just minutes before Saturday's little show-and-tell. Rub your cold, firm stick of butter through the big holes into your bowl of flour, and you'll get a near-instant, pastry-perfect mix. Keep your hands gentle and your touch light, and stamp out your biscuits with a wavy-edged biscuit cutter for the cutest final product. \u003c/p>\n\u003cp>As for the berry filling, you can make it with any mixture of raspberries, blackberries, blueberries, ollalieberries, or marionberries. The secret? Quick-cooking tapioca. It thickens the berries up without any tell-tale lumps or bumps, giving it the texture of perfectly gelled pie filling. If you have any extra berry filling, spoon it into a clean jar, refrigerate and use within a couple of weeks. Because of the tapioca thickener, it should not be sealed in canning jars for room-temperature storage like regular homemade jam. If you've never used tapioca before, look for the little red box of Minute brand next to the boxes of Jell-O. \u003c/p>\n\u003cp>(And then save the rest to make Heidi Swanson's \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">creamy tapioca pudding\u003c/a>, on a night when nothing but sweet eggy custard will soothe your battered soul.)\u003c/p>\n\u003cp>As for the cream, you'd be surprised what goes into the average carton of supermarket cream, from mono- and di-glycerides to carrageenan. Instead, look for the Clover organic or Straus organic heavy cream, both made of fresh, dairy-sweet local cream and nothing but. \u003c/p>\n\u003cp>And finally, when it comes to the berries, be as generous as you can.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670175919/kqedorg-20\"> Blueberries for Sal\u003c/a>! Tayberries for You! Berries, berries everywhere! You cannot have too many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\" alt=\"Double Berry Shortcake\" title=\"Double Berry Shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15275\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Double Berry Shortcake with Honey Cream\u003cbr>\n\u003c/strong>\u003cbr>\nLight, fluffy biscuits get layered with a jammy berry filling, drenched with honey-sweetened whipped cream, and topped with more fresh berries.\u003cbr>\n\u003cem>\u003cbr>\nServes 6 to 8, depending on size of biscuits\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For Shortcake Biscuits:\u003c/strong>\u003cbr>\n2 cups all-purpose white flour, preferably unbleached\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\ngrated rind of 1 orange\u003cbr>\n8 TB (1 stick or 1/2 cup) butter, chilled\u003cbr>\n1 egg\u003cbr>\n1/2 cup milk plus 1 TB (you may need slightly more or less)\u003c/p>\n\u003cp>\u003cstrong>For Berry Filling:\u003c/strong>\u003cbr>\n2 TB water\u003cbr>\n1 TB quick-cooking tapioca, such as Minute brand\u003cbr>\njuice of half a lemon\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups mixed berries, such as blueberries, raspberries, and blackberries\u003cbr>\n2 tsp Chambord or cassis liqueur, optional\u003c/p>\n\u003cp>\u003cstrong>For Honey Cream:\u003c/strong>\u003cbr>\n1/2 pint heavy (whipping) cream\u003cbr>\n1 TB honey, or to taste\u003cbr>\na few drops of orange extract or orange liqueur (such as Grand Marnier), or 1/4 tsp grated orange rind, optional\u003c/p>\n\u003cp>\u003cstrong>For Assembly:\u003c/strong>\u003cbr>\n2 to 3 cups mixed fresh berries\u003c/p>\n\u003cp>1. To make shortcake biscuits: Preheat oven to 400°F. Lightly grease a round cake pan. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. \u003c/p>\n\u003cp>3. Using a box grater, grate chilled butter into flour mixture. (You can also pulse ingredients together in a food processor until just pebbly.) Toss buttter-flour mixture together lightly, until butter is covered with flour and evenly mixed throughout. \u003c/p>\n\u003cp>3. Measure 1/2 cup milk in a glass measuring cup, then break in egg and beat together. Drizzle over flour mixture and mix gently into a soft dough. If dough seems dry, add additional milk as needed. \u003c/p>\n\u003cp>4. Turn out onto a floured countertop or cutting board. Pat into an even 1-inch-thick round. Using a floured biscuit cutter or the rim of a small drinking glass, cut out 6 to 8 biscuits (number may vary depending on the size of your cutter). Fit biscuits into cake pan, sides touching. \u003c/p>\n\u003cp>5. Bake 15-20 minutes, until tops are pale gold. Remove from baking sheet and let cool on a rack. \u003c/p>\n\u003cp>6. To make quick berry filling: In a small, heavy-bottomed pot, mix water, tapioca, lemon juice, sugar, and berries together. Over medium-low heat, bring to a simmer. Simmer, stirring frequently, until berries have collapsed and mixture is deep purple and jammy, about 10 minutes. Remove from heat. Let cool (it will thicken as it cools) and refrigerate until needed. Stir in liqueur before serving, if desired.\u003c/p>\n\u003cp>7. To make honey cream: Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream. Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. To assemble shortcakes: Using a small sharp knife, split biscuit. Put bottom half on biscuit in a shallow bowl. Spread with a generous spoonful of preserves. Top with some fresh berries and a spoonful of cream. Top with top half of biscuit, more cream and fresh berries. Repeat with remaining biscuits. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Manhattan Sundae Melodrama",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=j3t0cBC6g5U\u003c/p>\n\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\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/j3t0cBC6g5U'\n title='//www.youtube.com/embed/j3t0cBC6g5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"title": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n",
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"excerpt": "Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.",
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"description": "Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.",
"title": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken | KQED",
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"headline": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ali'i Kula Lavender Farm, Maui",
"title": "Ali'i Kula Lavender Farm, Maui",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n",
"disqusIdentifier": "15139 http://blogs.kqed.org/bayareabites/?p=15139",
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"excerpt": "A journey to upcountry Maui, where Ali'i Kula Lavender is in the air...and everything else.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chickens, Eggs, & Southern Corn Pudding",
"title": "Chickens, Eggs, & Southern Corn Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n",
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"excerpt": "What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ",
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"description": "What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \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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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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": {
"id": "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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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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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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"on-the-media": {
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"title": "On The Media",
"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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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"planet-money": {
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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": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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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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},
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