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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n",
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"excerpt": "Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Real Festival ",
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"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"excerpt": "The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \r\nWhere the recent SF Street Food Festival skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the Sexy Soup Lady in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ketchup: Of Being and Next-to-Nothingness",
"title": "Ketchup: Of Being and Next-to-Nothingness",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n",
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"excerpt": "I decided to make ketchup. Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\r\n\r\nWhile discussing the possibility of making this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that somebody has to make it. Well, sometimes it does just happen. I decided to become that somebody who happens to make ketchup.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ketchup.jpg\" alt=\"ketchup\" title=\"ketchup\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-6451\">If there is one fruit that stands out in my mind as the poster child for late summer, it is the tomato. It bursts upon the scene in July, crowding farmers markets and restaurant menus.\u003c/p>\n\u003cp>With the possible exception of my sister, people I know can't seem to get enough of tomatoes. We slice them, dice them, pickle them, stew them, can them, stuff them, and do just about everything decent and indecent one can think of to them. The Spanish are so overwhelmed by them that the strip down and throw them at each other in what is possibly\u003ca href=\"http://en.wikipedia.org/wiki/Tomatina\"> the largest single-item, annual food fight in the world\u003c/a>.\u003c/p>\n\u003cp>Then suddenly, like all good things, their season comes to an end. The Spaniards clean up their mess, the marketeers start pimping other fruit like persimmons (which, to the extremely myopic, might look like anemic tomatoes), the rest of us move on to the next ripe thing that catches our eye, and summer just goes away.\u003c/p>\n\u003cp>For most people, anyhow.\u003c/p>\n\u003cp>I seem to know a lot of folks who are doing their damnedest to bottle up enough summer to warm themselves and their loved ones in the upcoming colder months. For example, the gentlemen over at Hedonia \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2009/08/the-eatsdropper-will-go-blind-doing-that-.html\">recently processed 200 pounds of tomatoes\u003c/a> and have offered their services to help friends do the same. And there are others. Thanks to the connective powers of Facebook, I was recently re-acquainted with a fellow named Kevin West, \u003ca href=\"http://greenvalleycanning.blogspot.com/2009/08/recipe-crushed-tomatoes.html\">who is not only saving his tomatoes\u003c/a>, but seemingly anything and everything that can be pickled, jammed, or otherwise preserved in a burst of worker ant hyper-activity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After reading West's blog, I had to admit to myself that preserves and other \"put-up\" items are an enormous weakness of mine, in terms of both affection and, sadly, experience. Why have I never preserved anything beyond cherries for my winter Manhattans? I decided I must do something about both my inexperience and my bad habit of playing Aesop's grasshopper, while my worker ant friends toiled away with an eye toward winter. I decided to stop fiddling around and roll up my sleeves.\u003c/p>\n\u003cp>I gave my \u003cem>début\u003c/em> into the society of preservationists some thought. I was going to bottle up my own bit of summer as brightly as a child collecting fireflies in a Mason jar. Noting that I owned a few empty Mason jars, but that fireflies are rather difficult to come by in San Francisco, I opted for tomatoes instead. Yes, I would create something that I thought best captured the essence of the tomato's warm, summer ripeness.\u003c/p>\n\u003cp>Ketchup.\u003c/p>\n\u003cp>Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn't fundamentally flawed.\u003c/p>\n\u003cp>While discussing this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. \"Well, Mikey, ketchup doesn't just \u003cem>happen\u003c/em>, you know,\" implying that \u003cem>somebody\u003c/em> has to make it. I decided to become that somebody who happens to make ketchup.\u003c/p>\n\u003cp>I bought the loveliest tomatoes I could find and waited for them to ripen. I pored over dozens of ketchup recipes, selectively hybridizing them the way growers create new strains of corn or pumpkins. I even added my own, secret touches to add depth. I would start small and see what became of my creation.\u003c/p>\n\u003cp>Three pounds of beautiful tomatoes, ripe and bursting with juice, sat on my cutting board. I saluted them and told them how lucky they were to be giving their lives for such a time-honored experiment in preservation before hacking them to pieces and throwing them into my dutch oven.\u003c/p>\n\u003cp>I added the shallots, the vinegar, and the spices neatly tied up in cheese cloth. I let them all stew, stirred them with care, puréed them, and sieved the sauce according to direction. Everything was perfect. I reduced it and then I reduced it some more. I added sugar and salt.\u003c/p>\n\u003cp>I took a bit of the sauce and spooned it onto a cold plate. Not as thick as the Heinz variety, not nearly as runny as soup. It had both the color and viscosity of arterial blood, which seemed to me the perfect metaphor of essence-- a sort of tomato life force. Three pounds of gorgeous tomatoes reduced to slightly more than half a cup of sauce.\u003c/p>\n\u003cp>And then I tasted it.\u003c/p>\n\u003cp>It tasted exactly like ketchup. Of course, that's what it was supposed to taste like. It just didn't taste much like summer. More correctly, it tasted as much of summer as the yellow mustard that typically sits next to the ketchup at an outdoor barbecue. I had taken those three pounds of tomatoes and turned them into next-to-nothingness. The concentration of tomato flavor was there, but it was obscured by the twelve or so other ingredients it shared space with. It was as though someone had taken their grandmother's ashes and dumped them into a giant ashtray. You know she's there but, unless she was known as a heavy smoker, her true essence has been lost in a mix of menthols and ultra-lights.\u003c/p>\n\u003cp>The experiment was not a total disaster, since I actually learned how to make ketchup-- mediocre ketchup, to be sure, but ketchup, nevertheless. Spending $30.00 to make a half cup of passable ketch, however, is not exactly cost-effective. In the future, I shall stick to my beloved \u003ca href=\"http://www.muirglen.com/products/product_detail.aspx?cat=7\">Muir Glen\u003c/a> brand and let them do all the work.\u003c/p>\n\u003cp>This doesn't mean I'm giving up on the canning and preserving idea. Quite the opposite, in fact. If anything, I have learned that I have a lot to learn about technique, subtlety, and, above all, patience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the meantime I will move on to other fruits that are ripe for experiment. I'll leave tomatoes alone, save to occasionally slice one and decorate it with a drizzle of olive oil and a sprinkle of sea salt until I have had my fill of them for the season. Then, when it's colder, I will beg my more productive friends for a jar or two of their efforts to tide me over until next year. That is, if they take pity upon a poor grasshopper like me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Julia Child loved La Super-Rica and so do I",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica.jpg\" alt=\"la super-rica\" title=\"la super-rica\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6145\">\u003c/p>\n\u003cp>Imagine \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> in her 80s, all six-feet two inches of her, standing in line to get tamales outside a worn-out white shack with teal trim in Santa Barbara. If you think of Julia Child as the grand dame of culinary sophistication in the United States, this may seem hard to imagine. But if you think of Ms. Child as a true foodie, ready to seek out and experience cooking in its essence in the most unlikely of places, this image makes perfect sense.\u003c/p>\n\u003cp>There is some disagreement, however, as to whether or not the beloved Julia was right about the taco shop itself -- La Super-Rica Taqueria. There are some out there who say its fame is undeserved. To them I say bah. \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> was as discerning an eater as she was a cook. Her love of La Super-Rica was warranted and that long line out the door is worth standing in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica-from-the-outside.jpg\" alt=\"la super-rica from the outside\" title=\"la super-rica from the outside\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6146\">\u003c/p>\n\u003cp>The dilapidated appearance of La Super-Rica may turn off some, but it is fine with me. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">I grew up in San Diego and am used to frequenting run-down taco shops\u003c/a>, so the décor of plastic tables and chairs in a dining area that looks more like a car port than a restaurant doesn't bother me. What does impress me, however, is the woman with the grandmotherly appearance who makes handmade tortilla after handmade tortilla behind the counter. Standing steadfastly a few feet behind the cash register -- grabbing wads of fresh masa, rolling them into a ball, smashing them between a tortilla presser and finally grilling them on a primitive stove next to her -- her hands never seem to stop. And those tortillas are just one of the reasons La Super-Rica deserves its fame. They are crisp on the outside but with a center that tastes gently steamed. Freshly cooked just moments before they are eaten, they are sublime. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/making-tortillas.jpg\" alt=\"making tortillas\" title=\"making tortillas\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6147\">\u003c/p>\n\u003cp>My favorite dish, however, is the tamale, and rumor has it this was Julia Child's favorite menu item as well. While most tamales are densely packed with coarse masa and pork, the tamales at La Super-Rica are tender and almost velvety. I don't know what they put in their masa, but its buttery texture and gentle corn flavor melts on the tongue. Stuffed usually with vegetables in a mild sauce, it is the ultimate comfort food. When I was there last week, I had the daily tamale special: masa stuffed with chayote, corn, zucchini, potato and chile strips topped with a mildy-spiced crema. Wow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tamale.jpg\" alt=\"tamale\" title=\"tamale\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6148\">\u003c/p>\n\u003cp>The tacos are simple and straightforward: seasoned and grilled meats on those amazing handmade tortillas. That's it unless you order something like the Super Rica Especial, which is a combination of roasted pasilla peppers, cheese and pork. This is one of my favorite tacos. If you are looking for a traditional crunchy taco with lots of cumin, cheddar cheese and sour cream, this is not the place for you. But if you want a taco that is uncomplicated and unaffected, simply grilled meat atop a lovingly made tortilla, you're in luck. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/super-rica-especial.jpg\" alt=\"super-rica especial\" title=\"super-rica especial\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6150\">\u003c/p>\n\u003cp>There are many other items on the menu, such as the gorditas -- masa stuffed with spicy refried beans and then grilled -- as well as a variety of different types of tacos and quesadillas. La Super-Rica also offers daily specials, and I think those amazing tamales are only available on the weekends, so plan your trip accordingly if you want to try them. I hear they serve pozole on Sundays, but have never been there that day, so am not sure of this. Keep in mind this place is in no way fancy. The seating is backyard chic and the food is served on Styrofoam throw-away plates (yes, I know, Styrofoam!). It is, however, very family friendly and also pretty inexpensive. I bought plenty of food for the four of us, plus drinks, and spent only $28.17. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/the-feast.jpg\" alt=\"the feast\" title=\"the feast\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6149\">\u003c/p>\n\u003cp>I realize that La Super-Rica is a five-hour drive from the Bay Area, but if you're visiting Santa Barbara and in the mood for wonderful homemade Mexican food, I highly recommend this small taco shack. I think Julia recognized that it's the sort of place where the owners take pride in what they do, and I couldn't concur more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Super-Rica Taqueria\u003c/strong>\u003cbr>\n622 N Milpas St.\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Super-Rica+Taqueria+santa+barbara&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nSanta Barbara, CA 93103\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica.jpg\" alt=\"la super-rica\" title=\"la super-rica\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6145\">\u003c/p>\n\u003cp>Imagine \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> in her 80s, all six-feet two inches of her, standing in line to get tamales outside a worn-out white shack with teal trim in Santa Barbara. If you think of Julia Child as the grand dame of culinary sophistication in the United States, this may seem hard to imagine. But if you think of Ms. Child as a true foodie, ready to seek out and experience cooking in its essence in the most unlikely of places, this image makes perfect sense.\u003c/p>\n\u003cp>There is some disagreement, however, as to whether or not the beloved Julia was right about the taco shop itself -- La Super-Rica Taqueria. There are some out there who say its fame is undeserved. To them I say bah. \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> was as discerning an eater as she was a cook. Her love of La Super-Rica was warranted and that long line out the door is worth standing in.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/la-super-rica-from-the-outside.jpg\" alt=\"la super-rica from the outside\" title=\"la super-rica from the outside\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6146\">\u003c/p>\n\u003cp>The dilapidated appearance of La Super-Rica may turn off some, but it is fine with me. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">I grew up in San Diego and am used to frequenting run-down taco shops\u003c/a>, so the décor of plastic tables and chairs in a dining area that looks more like a car port than a restaurant doesn't bother me. What does impress me, however, is the woman with the grandmotherly appearance who makes handmade tortilla after handmade tortilla behind the counter. Standing steadfastly a few feet behind the cash register -- grabbing wads of fresh masa, rolling them into a ball, smashing them between a tortilla presser and finally grilling them on a primitive stove next to her -- her hands never seem to stop. And those tortillas are just one of the reasons La Super-Rica deserves its fame. They are crisp on the outside but with a center that tastes gently steamed. Freshly cooked just moments before they are eaten, they are sublime. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/making-tortillas.jpg\" alt=\"making tortillas\" title=\"making tortillas\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6147\">\u003c/p>\n\u003cp>My favorite dish, however, is the tamale, and rumor has it this was Julia Child's favorite menu item as well. While most tamales are densely packed with coarse masa and pork, the tamales at La Super-Rica are tender and almost velvety. I don't know what they put in their masa, but its buttery texture and gentle corn flavor melts on the tongue. Stuffed usually with vegetables in a mild sauce, it is the ultimate comfort food. When I was there last week, I had the daily tamale special: masa stuffed with chayote, corn, zucchini, potato and chile strips topped with a mildy-spiced crema. Wow.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tamale.jpg\" alt=\"tamale\" title=\"tamale\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6148\">\u003c/p>\n\u003cp>The tacos are simple and straightforward: seasoned and grilled meats on those amazing handmade tortillas. That's it unless you order something like the Super Rica Especial, which is a combination of roasted pasilla peppers, cheese and pork. This is one of my favorite tacos. If you are looking for a traditional crunchy taco with lots of cumin, cheddar cheese and sour cream, this is not the place for you. But if you want a taco that is uncomplicated and unaffected, simply grilled meat atop a lovingly made tortilla, you're in luck. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/super-rica-especial.jpg\" alt=\"super-rica especial\" title=\"super-rica especial\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6150\">\u003c/p>\n\u003cp>There are many other items on the menu, such as the gorditas -- masa stuffed with spicy refried beans and then grilled -- as well as a variety of different types of tacos and quesadillas. La Super-Rica also offers daily specials, and I think those amazing tamales are only available on the weekends, so plan your trip accordingly if you want to try them. I hear they serve pozole on Sundays, but have never been there that day, so am not sure of this. Keep in mind this place is in no way fancy. The seating is backyard chic and the food is served on Styrofoam throw-away plates (yes, I know, Styrofoam!). It is, however, very family friendly and also pretty inexpensive. I bought plenty of food for the four of us, plus drinks, and spent only $28.17. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/the-feast.jpg\" alt=\"the feast\" title=\"the feast\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6149\">\u003c/p>\n\u003cp>I realize that La Super-Rica is a five-hour drive from the Bay Area, but if you're visiting Santa Barbara and in the mood for wonderful homemade Mexican food, I highly recommend this small taco shack. I think Julia recognized that it's the sort of place where the owners take pride in what they do, and I couldn't concur more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Super-Rica Taqueria\u003c/strong>\u003cbr>\n622 N Milpas St.\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Super-Rica+Taqueria+santa+barbara&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nSanta Barbara, CA 93103\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Tapioca for Pudding\"",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=p2AxwllQOHE&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=-6g929abIrs&hl=en&fs=1&rel=0]\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n",
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"excerpt": "A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\r\n\r\nSo I thought the best way to get rid of it would be to share it with everyone I know.\r\n\r\nIt's called \"The Tapioca,\" from the 1967 film Thoroughly Modern Millie, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-6130\" title=\"tapioca\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/tapioca.jpg\" alt=\"tapioca\" width=\"262\" height=\"350\">A terrible song has been going through my head for the past few days. I have absolutely no idea how it got there. I have some theories, but nothing concrete. I've been humming it at work and singing it in the shower, but it won't go away.\u003c/p>\n\u003cp>So I thought the best way to get rid of it would be to share it with everyone I know.\u003c/p>\n\u003cp>It's called \"The Tapioca,\" from the 1967 film \u003ca href=\"http://www.imdb.com/title/tt0062362/\">Thoroughly Modern Millie\u003c/a>, starring Julie Andrews, Mary Tyler Moore, and Carol Channing.\u003c/p>\n\u003cp>Andrews plays a simple country girl from Montana, who seeks to live a thoroughly modern, Jazz Age life in the Big City and ultimately marry her boss. If you can swallow Miss Andrews as a Montana girl, you can swallow just about anything. Except possibly Carol Channing, who was unjustly beaten out of a Best Supporting Actress Oscar for her portrayal of Muzzy, the trombone playing, xylophone-dancing Jazz Baby Southampton matron, by Estelle Parsons who had a bit part in some little film called Bonnie and Clyde.\u003c/p>\n\u003cp>Robbed, I say. Just robbed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Millie first meets Jimmy, the fresh-as-paint (spoiler alert) man she will eventually marry, even though he is not her boss, he decides to liven things up at the \"Friendship Dance\" he has just crashed by creating a new dance step. For inspiration, he asks Millie what she has most recently consumed for dinner. Franks? Sauerkraut? No, and no. When she utters the distinctly American phrase, \"I had tapioca for pudding,\" he knows he has a hit on his hands.\u003c/p>\n\u003cp>Just watch and learn:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/p2AxwllQOHE'\n title='//www.youtube.com/embed/p2AxwllQOHE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So now you know. Just thank your lucky stars I have spared you any of Miss Channing's numbers.\u003c/p>\n\u003cp>I will however, leave you with this, simply because it will help to explain why this film seems to upset so many of my friends:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-6g929abIrs'\n title='//www.youtube.com/embed/-6g929abIrs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I haven't decided if making tapioca has helped to relieve my psyche of these scenes or permanently scarred it. I do, however, know that it is, as Miss Andrew's says, \"Dee-\u003cem>lish\u003c/em>.\"\u003c/p>\n\u003cp>And it is infinitely easier to swallow than anything in this film. Except, perhaps, Beatrice Lillie. She adds just the right dash of soy sauce to make it just-about-palatable. Watch the movie, if you dare, and you will understand.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>Raspberries are entirely optional.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>. In my household, however, this only served one. In two sittings, mind you.\u003c/p>\n\u003cp>This is not my recipe. It is \u003cstrong>Heidi Swanson's\u003c/strong>, from \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">101 Cookbooks\u003c/a>. I've made a lot of recipes from her website-- every one a winner. They are simple-but-interesting, well-documented, and better photographed that most. And they have a certain earnestness about them I like, which this tapioca recipe exemplifies.\u003c/p>\n\u003cp>I had the idea of cooking all of her recipes within the span of one year and blogging about it, but that just seemed silly. Who would be stupid enough to do something like that?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups organic milk, divided\u003c/p>\n\u003cp>1/3 cup small pearl tapioca\u003c/p>\n\u003cp>2 extra-large egg yolks, lightly beaten\u003c/p>\n\u003cp>1/4 teaspoon fine-grain sea salt\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot, like a dutch oven, or what have you. Add tapioca and soak for 60 minutes or up to over night.\u003c/p>\n\u003cp>2. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean \"paste\" along with the bean itself to the pot (if using vanilla extract instead, stir it in at the very end, when the pudding is completely cooked). I like to pin the bean to the bottom of a wooden spoon as I am stirring to extract as much of the flavor as possible.\u003c/p>\n\u003cp>3. Slowly bring the mixture just barely to a boil, stirring all along-- this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer-- you keep it here until the tapioca is fully cooked, another 20 minutes or so. At this point, however, it might be wise to heed Jimmy's advice to not let the temperature drop too many degrees, or you'll wind up with what is called the Frozen Tapioca Freeze. Doubtful, it's true, but anything is possible when we suspend our disbelief long enough to believe anything that happens in a movie musical.\u003c/p>\n\u003cp>4. When the pudding is ready, the tapioca beads will swell up and become translucent and custard will thicken dramatically. Taste to adjust flavoring, adding salt or a little (more, if using) vanilla extract, if desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Best when served fresh and still-warm, but you won't find me complaining as I wander to the fridge at 1 am to load a cold spoonful or two into my mouth.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chow Down at Outside Lands ",
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"content": "\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Crust and Sebastopol Gravenstein Apple Fair",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5992\">\u003c/p>\n\u003cp>Listen to me: good fat makes good pie crust. \u003c/p>\n\u003cp>Books like \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=sr_1_1?ie=UTF8&qid=1250401722&sr=8-1\">The Pie & Pastry Bible\u003c/a>, \u003ca href=\"http://www.amazon.com/Cookwise-Revealed-Shirley-O-Corriher/dp/0688102298/ref=sr_1_1?ie=UTF8&qid=1250401771&sr=8-1\">Cookwise\u003c/a>, and others make a big fuss about technique. Freeze the butter, freeze \u003cem>half \u003c/em>the butter, use \u003cem>only\u003c/em> butter, use butter and shortening, roll it into shards, cut it into cubes, chill the dough, chill it again, on and on and on, til anyone would be convinced that you need an advanced degree from Pie Crust U to turn out anything worth eating.\u003c/p>\n\u003cp>But you know what you really need? Your two hands, some flour, a little salt, butter, and lard. \u003c/p>\n\u003cp>Yes, lard. Good lard, which is to say, rendered leaf lard made from happy pigs who spent their lives outside doing happy piggy things. In New York City, I used lard from Flying Pig Farm in the Berkshires. Here, I get my tub o' lard from\u003ca href=\"http://www.rangebrothers.com\"> Range Brothers\u003c/a>, the pig-farming arm of Prather Ranch. It's creamy-white and waxy, with a faint but unmistakeably meaty-rich aroma, something like really good drippings. For baking, it's important to look for leaf lard, the very pure fat from around the kidneys, since it's denser and firmer and less strongly flavored than fat from the rest of the animal. Sloshy, slushy lard from other parts may make fabulous tamales, but leaf lard is for baking. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What I like best is a mix of butter (for tenderness and flavor) and lard (for suppleness and texture). I wouldn't use lard for everything, although you probably could. For creamy custard fillings, or delicate fruits high in sugar and acid (like peaches, plums, and cherries) I'd probably stick with a lighter, more crumbly all-butter crust. But for more mellow fillings--apples, pears, pumpkin, pecan--as well for savory chicken or meat pies, lard n' butter works like a dream. \u003c/p>\n\u003cp>Why? Three words: texture, texture, texture. Lard gives a silky flakiness more like a croissant than your usual crust. The meatiness disappears and all that's left are beautiful golden-brown shards breaking up under your eager fork. If you think crust is just there to hold up the filling, this will change your mind. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/apple-booth500.jpg\" alt=\"apple booth\" title=\"apple booth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5991\">\u003c/p>\n\u003cp>Obviously, I have strong feelings about this issue. So why not them to the test and see how my pie stacked up against the competition at the annual apple-pie contest held at the charmingly local Sebastopol \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a>. This annual August event is a fund-raiser for the excellent \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> program, as well as an all-around celebration of the Gravenstein apple, Sonoma rural know-how (from beekeeping to sheep husbandry), and middle-aged guys in Hawaiian shirts jamming loud bar blues, all under the spreading oaks of Ragle Ranch Park. (The Fair continues Sunday, Aug 16, from 10am to 5pm.)\u003c/p>\n\u003cp>Now, full disclosure: back in 2001, a pie of mine won the Grand Championship prize in this very contest. I entered again last year, though, and didn't even make it into the top three. The pie world: a fickle place!\u003c/p>\n\u003cp>One of the perks of winning in 2001 was returning as a judge the following year. Which meant I saw, and tasted, all the things that can go wrong: proud, beautifully formed crusts burnt chocolate brown; pale, pallid crusts that shouted \"I'm made with Crisco!\"; underbaked apples chalky with starch alternated with fillings flavored with weird things like lime zest and nutmeg. As Fran Lebowitz wrote in \u003ca href=\"http://www.amazon.com/Metropolitan-Life-Plume-Fran-Lebowitz/dp/0452260698/ref=sr_1_1?ie=UTF8&qid=1250403230&sr=8-1\">Metropolitan Life\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>People have been cooking and eating for thousands of years, so if you are the very first person to think of putting fresh lime juice in scalloped potatoes, try to imagine that there must be a reason for this. \u003c/p>\u003c/blockquote>\n\u003cp>So I made a plain old pie, only with lard and with Pink Pearl apples, my favorite heirloom because not only are they tart and snappy, they're Barbie pink. Except that you wouldn't know it, because their skin is pale and creamy, nothing special, until you cut inside and wham! Fuschia! \u003c/p>\n\u003cp>The pie I made was pretty in pink and the crust divine, but all for naught: after hanging out at the fair for 2 hours, checking out the goat-milking demonstration and the 1940s tractors, sampling the multiple apple pie/cobbler/fritter stands, admiring the many face-painted children and their mom-jean-wearing moms and/or tattooed dads all happily gnawing on enormous barbecued Willie Bird turkey legs, the announcement was made, and my pie was not among those honored. \u003c/p>\n\u003cp>Oh, well. It might be a loser, but it's a beautiful one, at least. For pie, the best is always Mom's, and how can a contestant know what kind of pie the judges came home to on a sunny afternoon?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Life is short, though. Bake pie for the people who need pie, and don't worry about the ribbons. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5992\">\u003c/p>\n\u003cp>Listen to me: good fat makes good pie crust. \u003c/p>\n\u003cp>Books like \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=sr_1_1?ie=UTF8&qid=1250401722&sr=8-1\">The Pie & Pastry Bible\u003c/a>, \u003ca href=\"http://www.amazon.com/Cookwise-Revealed-Shirley-O-Corriher/dp/0688102298/ref=sr_1_1?ie=UTF8&qid=1250401771&sr=8-1\">Cookwise\u003c/a>, and others make a big fuss about technique. Freeze the butter, freeze \u003cem>half \u003c/em>the butter, use \u003cem>only\u003c/em> butter, use butter and shortening, roll it into shards, cut it into cubes, chill the dough, chill it again, on and on and on, til anyone would be convinced that you need an advanced degree from Pie Crust U to turn out anything worth eating.\u003c/p>\n\u003cp>But you know what you really need? Your two hands, some flour, a little salt, butter, and lard. \u003c/p>\n\u003cp>Yes, lard. Good lard, which is to say, rendered leaf lard made from happy pigs who spent their lives outside doing happy piggy things. In New York City, I used lard from Flying Pig Farm in the Berkshires. Here, I get my tub o' lard from\u003ca href=\"http://www.rangebrothers.com\"> Range Brothers\u003c/a>, the pig-farming arm of Prather Ranch. It's creamy-white and waxy, with a faint but unmistakeably meaty-rich aroma, something like really good drippings. For baking, it's important to look for leaf lard, the very pure fat from around the kidneys, since it's denser and firmer and less strongly flavored than fat from the rest of the animal. Sloshy, slushy lard from other parts may make fabulous tamales, but leaf lard is for baking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What I like best is a mix of butter (for tenderness and flavor) and lard (for suppleness and texture). I wouldn't use lard for everything, although you probably could. For creamy custard fillings, or delicate fruits high in sugar and acid (like peaches, plums, and cherries) I'd probably stick with a lighter, more crumbly all-butter crust. But for more mellow fillings--apples, pears, pumpkin, pecan--as well for savory chicken or meat pies, lard n' butter works like a dream. \u003c/p>\n\u003cp>Why? Three words: texture, texture, texture. Lard gives a silky flakiness more like a croissant than your usual crust. The meatiness disappears and all that's left are beautiful golden-brown shards breaking up under your eager fork. If you think crust is just there to hold up the filling, this will change your mind. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/apple-booth500.jpg\" alt=\"apple booth\" title=\"apple booth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5991\">\u003c/p>\n\u003cp>Obviously, I have strong feelings about this issue. So why not them to the test and see how my pie stacked up against the competition at the annual apple-pie contest held at the charmingly local Sebastopol \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a>. This annual August event is a fund-raiser for the excellent \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> program, as well as an all-around celebration of the Gravenstein apple, Sonoma rural know-how (from beekeeping to sheep husbandry), and middle-aged guys in Hawaiian shirts jamming loud bar blues, all under the spreading oaks of Ragle Ranch Park. (The Fair continues Sunday, Aug 16, from 10am to 5pm.)\u003c/p>\n\u003cp>Now, full disclosure: back in 2001, a pie of mine won the Grand Championship prize in this very contest. I entered again last year, though, and didn't even make it into the top three. The pie world: a fickle place!\u003c/p>\n\u003cp>One of the perks of winning in 2001 was returning as a judge the following year. Which meant I saw, and tasted, all the things that can go wrong: proud, beautifully formed crusts burnt chocolate brown; pale, pallid crusts that shouted \"I'm made with Crisco!\"; underbaked apples chalky with starch alternated with fillings flavored with weird things like lime zest and nutmeg. As Fran Lebowitz wrote in \u003ca href=\"http://www.amazon.com/Metropolitan-Life-Plume-Fran-Lebowitz/dp/0452260698/ref=sr_1_1?ie=UTF8&qid=1250403230&sr=8-1\">Metropolitan Life\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>People have been cooking and eating for thousands of years, so if you are the very first person to think of putting fresh lime juice in scalloped potatoes, try to imagine that there must be a reason for this. \u003c/p>\u003c/blockquote>\n\u003cp>So I made a plain old pie, only with lard and with Pink Pearl apples, my favorite heirloom because not only are they tart and snappy, they're Barbie pink. Except that you wouldn't know it, because their skin is pale and creamy, nothing special, until you cut inside and wham! Fuschia! \u003c/p>\n\u003cp>The pie I made was pretty in pink and the crust divine, but all for naught: after hanging out at the fair for 2 hours, checking out the goat-milking demonstration and the 1940s tractors, sampling the multiple apple pie/cobbler/fritter stands, admiring the many face-painted children and their mom-jean-wearing moms and/or tattooed dads all happily gnawing on enormous barbecued Willie Bird turkey legs, the announcement was made, and my pie was not among those honored. \u003c/p>\n\u003cp>Oh, well. It might be a loser, but it's a beautiful one, at least. For pie, the best is always Mom's, and how can a contestant know what kind of pie the judges came home to on a sunny afternoon?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Life is short, though. Bake pie for the people who need pie, and don't worry about the ribbons. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n",
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"excerpt": "Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat.jpg\" alt=\"Madonna the goat\" title=\"Madonna the goat\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5908\">\u003cbr>\n \u003cem>Photo by Rich Good. My buddy Rich, a very talented musician and a vegetarian, lives in Nevada City. This goat was called Madonna apparently. She and her friends came to thin some brush on his property.\u003c/em>\u003c/p>\n\u003cp>I stopped eating meat during the summer between 7th and 8th grades. I was in London, on vacation with my family and my best friend's family. At the time, my friend was surly and rebellious, in full-blown adolescent tumult. He'd refused to eat at a Chinese restaurant, pushing his plate away and declaring himself, from that moment forward, a vegetarian. Scooping up from my bowl the last grains of rice glistening with the dregs of a fried pork something, I'd said I'd follow suit -- as soon as the vacation was over. In truth though, meat had been getting a little icky for me too. I'd sensed myself becoming aesthetically adverse to it. Meat was flesh -- cold, squishy, and heavy. I'd look at my arm and imagine it sawed off my body, stripped of skin, and laid out in a butcher's glass case. I'd been searching for a good excuse, and my friend had blazed the trail, however uncouthly.\u003c/p>\n\u003cp>In going vegetarian, I wasn't rebelling against family dinner convention. My parents were, at the time, non-meat-eaters, and I'd never eaten much myself. Yet, in claiming absolute vegetarianism, I was making a statement, one I knew some people in Louisville, Kentucky would not dig. The same friend and I made a very short anti-meat documentary our freshman year of high school, which pissed off about 95% of our communications class. They found our illicit shaky hand-held footage of mewling slaughterhouse pigs culturally unsavory. They scoffed at the \u003ca href=\"http://www.peta2.com/outthere/o-shakemoz.asp\">Morrisey-esque captions\u003c/a> that occasionally scrolled through the screen in Rocky Horror-red type. At the end of the screening, they booed us, which made us feel as if we'd done something right. Throughout high school, I worked weekends and nights at a popular local fish restaurant. The walk-in cooler was a good deterrent, a dull metal case for withered scrod fillets, freezer-burned chicken fingers, and boxes of lethargic half-dead lobsters, where my coworkers and I would hole up to smoke joints when the boss was out of town. I remained vigilant through the first half of college, though far from healthy, grubbing on grilled-cheese sandwiches, pasta, french fries, and ranch-drenched salad bar concoctions in the dining halls of my small, Midwestern liberal arts college.\u003c/p>\n\u003cp>Then, I started slipping.\u003c/p>\n\u003cp>The process was slow but steady and natural. Animal by animal, each meaty notch on my fork, the fresh flavors and the associated stories, people, and places, has marked my memory. I've returned again and again to this timeline of tines, to reflect upon my gradual path -- from devout vegetarian to comprehensive meat-eater.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It began in Greece my junior year of college. I went with a friend for a month of independent study, to write a travelogue. \"You're just going to drink retsina and go to clubs,\" my advisor had sighed as I presented him with the form to sign. I did not go to clubs, but I did succumb, on an island, miraculously sun-drenched in the middle of January, to a crispy nest of fried smelts on a platter the size of a pizza pan rimmed with lemon wedges and hefty globs of \u003ca href=\"http://en.wikipedia.org/wiki/Skordalia\">skordalia\u003c/a>. There, steeped in a \u003ca href=\"http://www.greekproducts.com/mythosbeer/company.html/\">Mythos\u003c/a> haze, I was on auto-pilot, biting off the little fish heads briskly yet methodically, intensely focused, forming great piles of twisted mini-tails on the paper covering the table, in communion with a new-again taste I'd practically forgotten during my time of abstinence. \u003c/p>\n\u003cp>A year later, I ate half a turkey sandwich on the way to an intramural softball match. \"Well, I do need protein for the big game,\" I'd said weakly as I placed my order at the deli counter. My teammates chortled at the rationalization, amused to witness my tentative, self-conscious transformation. Pork was a serious milestone. Pigs are intelligent, social creatures. They have familiar names, like \u003ca href=\"http://www.cs.nyu.edu/milan/images/charlott.gif\">Wilbur\u003c/a>. They've skillfully represented Soviet leaders in \u003ca href=\"http://en.wikipedia.org/wiki/Animal_Farm\">famed allegorical novels\u003c/a>. I started small, using minute quantities of cured preparations like pancetta and country ham to elevate greens and beans. I came to see the swine as a soulful animal. Its flesh could invest depth and rich mystery in whatever it graced, like a gospel choir brought in to lend authenticity and legitimacy to a lily-white rock band.\u003c/p>\n\u003cp>Beef was a huge leap, probably because I'd never really eaten it, even when I was little, before I became a vegetarian. I fed cows once from the back of a pick-up in the middle of a field on my dad's farm in Southern Kentucky, hurling cobs of corn into gaping bovine mouths as the shifting, lumbering beasts huddled around, crowding each other, constantly chewing. Their huge eyes bulged, sweet and expressive, and suddenly, the hamburger was repellant. I came around to beef in Kyoto only five months ago, at a high-end Korean barbecue restaurant. The slices were striated like sheets of white-and-pink kitchen counter granite. Seared on the table grill, rubbed with lemon, and topped with the faintest speck of salt, each bite moved me emotionally. Poundage-wise, I consumed less than a few White Caste sliders, but the meat was so delicious, so sumptuous and elemental that I was very quickly full.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/korean-bbq500.jpg\" alt=\"Steering in Kyoto, March 2009\" title=\"Steering in Kyoto, March 2009\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5912\">\u003cbr>\n \u003cem>Steering in Kyoto, March 2009\u003c/em>\u003c/p>\n\u003cp>For a while, cow seemed like the summit of my climb to compassionate carnivorism, but now I've seen there is more to come, meats major and minor to respectfully sample. Outside of \u003ca href=\"http://en.wikipedia.org/wiki/Merguez\">merguez sausages\u003c/a>, I've never fully warmed to lamb. Goat, however, the sheep's close cousin, has always piqued my curiosity. It's edgy, wild and wooly, sort of dirty-seeming, but in an appealing way. Goat, one of the world's oldest domesticated species, enjoys a prominent place in the cuisines of Central and South America, Southern Italy, Greece, and the Caribbean, but until pretty recently, upper-middle-class white Americans didn't eat it. \u003c/p>\n\u003cp>Now, it might as well be the new pig. Yet, if the pig provokes passion in its aficionados, the goat tickles funny bones. Last August, New York Magazine dubbed goat a \u003ca href=\"http://nymag.com/restaurants/features/49113/\">\"trendlet\"\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"Think of it as the great high-low, ethnic-assimilated divide: There are restaurants that serve goat, and restaurants that serve goat cheese, and never the twain shall meet. Until now.\"\u003c/p>\u003c/blockquote>\n\u003cp>A really funny April 1 New York Times article entitled \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">\"How I Learned to Love Goat\"\u003c/a> chronicled goat's uphill hike to foodie fancy. Author Henry Alford broke it down:\u003c/p>\n\u003cblockquote>\u003cp>\"Novelty and great flavor aren't the only draws here -- the meat is lower in fat than chicken but higher in protein than beef. There's even an adorable neologism ('chevon') for those who want their meat to sound like a miniature Chevrolet or a member of a 1960's girl group. I'd partaken of the bearded ruminant before, most memorably in a Jamaican curry in Brooklyn. I'd liked the flavor of the meat, equidistant as it was from lamb and beef. But when my teeth wrangled a particularly tough piece of meat that was shield-shaped and curved and slightly rubbery, I had the distinct impression that I had bitten into the cup of a tiny bra. Indeed, goats have long held a lowly reputation. Scavengers, they are falsely accused of eating tin cans. Their unappetizing visage is simultaneously dopey and satanic, like a Disney character with a terrible secret. Their chin hair is sometimes prodigious enough to carpet Montana. Chaucer said they 'stinken'.\" \u003c/p>\u003c/blockquote>\n\u003cp>The same article mentioned that \u003ca href=\"http://en.wikipedia.org/wiki/Niman_Ranch\">Bill Niman\u003c/a>, the legendary beef and pork rancher, returned from an early retirement to raise kid in Bolinas. A year ago, the San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/30/FDNP11R7VE.DTL\">reported\u003c/a> the trend on this coast, describing how local goat meat from animals raised by Niman and other similarly righteous purveyors was getting plenty of attention from chefs at top-notch Bay Area restaurants like Oliveto, Kokkari, and Eccolo. \u003c/p>\n\u003cp>I knew demand for goat was probably rising when, back in January, I saw it on a wedding buffet table. I wanted to cook it myself, to get to know it better, to more fully appraise its character and commit the experience to memory. I bought a few scrawny shoulders at \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/10/10/FDQ5SK0T4.DTL\">Queen of Sheba\u003c/a>, an amazing halal market at the edge of the Tenderloin. My basic plan was to marinate the suckers for a day or two and cook them for a long time in a low oven. I consulted Bi Rite butcher \u003ca href=\"http://www.7x7.com/morgan-maki\">Morgan Maki\u003c/a>. He affirmed my approach, suggesting curing with salt, pepper, white wine, olive oil, a little garlic, and warm spices such as nutmeg, coriander, and cumin. Sometimes, he likes to slice a couple of onions and chop thyme to make a fragrant bed for the shoulder to sit on as it cooks. I'm not in the business of recipe-crafting (besides, Bay Area Bites has already \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/03/05/gettin-goaty/\">gotten \"goaty\"\u003c/a> in that respect) so I'll only traffic in generalities here. I cooked the goat, more or less as Maki had advised, shredded it, and served it, heavily peppered, as a stuffing for crunchy baked mini pita husks sauced with a mint, avocado, lime, and chile puree -- one of many sandwich variations served at a small cocktail-and-snacks affair my lady and I threw over the weekend.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat-bag500.jpg\" alt=\"The goat, gotten\" title=\"The goat, gotten\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5910\">\u003cbr>\n \u003cem>The goat, gotten\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat-pan500.jpg\" alt=\"goat in the pan\" title=\"goat in the pan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5911\">\u003cbr>\n \u003cem>In the pan\u003c/em>\u003c/p>\n\u003cp>The goat was very good, faintly funky, but not wickedly gamey, a fine addition to my growing catalogue of carnivorous experience. I'll eat it again, but I'm in no hurry. I don't eat that much meat, but I like to write about it. It's compelling; it has a special character informed by the brains and hearts that once animated it. Everything we eat used to be alive but a steak or a slab of goat is a lot closer to home than an onion. Meat can make you uncomfortable, especially when you're not entirely over whatever vague aversion sparked 7 years of vegetarianism. I still look at meat and see a little bit of myself in the lifeless shape glaring up from the cutting board. The difference is, now, I'm comfortable being less than comfortable. When I'm inclined, I eat it, and probably enjoy it more than I would if I took it -- the animal, its life, its violent death, and the queasy feeling it used to give me -- for granted. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \"They're beautiful, aren't they,\" Galia Ali, Queen of Sheba's owner, had cooed as she emerged from the back of her store with a gnarled red limb held aloft in each hand. It was a statement, not a question. \"Yes,\" I'd said, smiling. \"I suppose they are.\" \u003c/p>\n\n",
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"excerpt": "Then, I started slipping.\r\n\r\nThe process was slow but steady and natural. Animal by animal, each meaty notch on my fork, the fresh flavors and the associated stories, people, and places, has marked my memory. I've returned again and again to this timeline of tines, to reflect upon my gradual path -- from devout vegetarian to comprehensive meat-eater.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat.jpg\" alt=\"Madonna the goat\" title=\"Madonna the goat\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5908\">\u003cbr>\n \u003cem>Photo by Rich Good. My buddy Rich, a very talented musician and a vegetarian, lives in Nevada City. This goat was called Madonna apparently. She and her friends came to thin some brush on his property.\u003c/em>\u003c/p>\n\u003cp>I stopped eating meat during the summer between 7th and 8th grades. I was in London, on vacation with my family and my best friend's family. At the time, my friend was surly and rebellious, in full-blown adolescent tumult. He'd refused to eat at a Chinese restaurant, pushing his plate away and declaring himself, from that moment forward, a vegetarian. Scooping up from my bowl the last grains of rice glistening with the dregs of a fried pork something, I'd said I'd follow suit -- as soon as the vacation was over. In truth though, meat had been getting a little icky for me too. I'd sensed myself becoming aesthetically adverse to it. Meat was flesh -- cold, squishy, and heavy. I'd look at my arm and imagine it sawed off my body, stripped of skin, and laid out in a butcher's glass case. I'd been searching for a good excuse, and my friend had blazed the trail, however uncouthly.\u003c/p>\n\u003cp>In going vegetarian, I wasn't rebelling against family dinner convention. My parents were, at the time, non-meat-eaters, and I'd never eaten much myself. Yet, in claiming absolute vegetarianism, I was making a statement, one I knew some people in Louisville, Kentucky would not dig. The same friend and I made a very short anti-meat documentary our freshman year of high school, which pissed off about 95% of our communications class. They found our illicit shaky hand-held footage of mewling slaughterhouse pigs culturally unsavory. They scoffed at the \u003ca href=\"http://www.peta2.com/outthere/o-shakemoz.asp\">Morrisey-esque captions\u003c/a> that occasionally scrolled through the screen in Rocky Horror-red type. At the end of the screening, they booed us, which made us feel as if we'd done something right. Throughout high school, I worked weekends and nights at a popular local fish restaurant. The walk-in cooler was a good deterrent, a dull metal case for withered scrod fillets, freezer-burned chicken fingers, and boxes of lethargic half-dead lobsters, where my coworkers and I would hole up to smoke joints when the boss was out of town. I remained vigilant through the first half of college, though far from healthy, grubbing on grilled-cheese sandwiches, pasta, french fries, and ranch-drenched salad bar concoctions in the dining halls of my small, Midwestern liberal arts college.\u003c/p>\n\u003cp>Then, I started slipping.\u003c/p>\n\u003cp>The process was slow but steady and natural. Animal by animal, each meaty notch on my fork, the fresh flavors and the associated stories, people, and places, has marked my memory. I've returned again and again to this timeline of tines, to reflect upon my gradual path -- from devout vegetarian to comprehensive meat-eater.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It began in Greece my junior year of college. I went with a friend for a month of independent study, to write a travelogue. \"You're just going to drink retsina and go to clubs,\" my advisor had sighed as I presented him with the form to sign. I did not go to clubs, but I did succumb, on an island, miraculously sun-drenched in the middle of January, to a crispy nest of fried smelts on a platter the size of a pizza pan rimmed with lemon wedges and hefty globs of \u003ca href=\"http://en.wikipedia.org/wiki/Skordalia\">skordalia\u003c/a>. There, steeped in a \u003ca href=\"http://www.greekproducts.com/mythosbeer/company.html/\">Mythos\u003c/a> haze, I was on auto-pilot, biting off the little fish heads briskly yet methodically, intensely focused, forming great piles of twisted mini-tails on the paper covering the table, in communion with a new-again taste I'd practically forgotten during my time of abstinence. \u003c/p>\n\u003cp>A year later, I ate half a turkey sandwich on the way to an intramural softball match. \"Well, I do need protein for the big game,\" I'd said weakly as I placed my order at the deli counter. My teammates chortled at the rationalization, amused to witness my tentative, self-conscious transformation. Pork was a serious milestone. Pigs are intelligent, social creatures. They have familiar names, like \u003ca href=\"http://www.cs.nyu.edu/milan/images/charlott.gif\">Wilbur\u003c/a>. They've skillfully represented Soviet leaders in \u003ca href=\"http://en.wikipedia.org/wiki/Animal_Farm\">famed allegorical novels\u003c/a>. I started small, using minute quantities of cured preparations like pancetta and country ham to elevate greens and beans. I came to see the swine as a soulful animal. Its flesh could invest depth and rich mystery in whatever it graced, like a gospel choir brought in to lend authenticity and legitimacy to a lily-white rock band.\u003c/p>\n\u003cp>Beef was a huge leap, probably because I'd never really eaten it, even when I was little, before I became a vegetarian. I fed cows once from the back of a pick-up in the middle of a field on my dad's farm in Southern Kentucky, hurling cobs of corn into gaping bovine mouths as the shifting, lumbering beasts huddled around, crowding each other, constantly chewing. Their huge eyes bulged, sweet and expressive, and suddenly, the hamburger was repellant. I came around to beef in Kyoto only five months ago, at a high-end Korean barbecue restaurant. The slices were striated like sheets of white-and-pink kitchen counter granite. Seared on the table grill, rubbed with lemon, and topped with the faintest speck of salt, each bite moved me emotionally. Poundage-wise, I consumed less than a few White Caste sliders, but the meat was so delicious, so sumptuous and elemental that I was very quickly full.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/korean-bbq500.jpg\" alt=\"Steering in Kyoto, March 2009\" title=\"Steering in Kyoto, March 2009\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5912\">\u003cbr>\n \u003cem>Steering in Kyoto, March 2009\u003c/em>\u003c/p>\n\u003cp>For a while, cow seemed like the summit of my climb to compassionate carnivorism, but now I've seen there is more to come, meats major and minor to respectfully sample. Outside of \u003ca href=\"http://en.wikipedia.org/wiki/Merguez\">merguez sausages\u003c/a>, I've never fully warmed to lamb. Goat, however, the sheep's close cousin, has always piqued my curiosity. It's edgy, wild and wooly, sort of dirty-seeming, but in an appealing way. Goat, one of the world's oldest domesticated species, enjoys a prominent place in the cuisines of Central and South America, Southern Italy, Greece, and the Caribbean, but until pretty recently, upper-middle-class white Americans didn't eat it. \u003c/p>\n\u003cp>Now, it might as well be the new pig. Yet, if the pig provokes passion in its aficionados, the goat tickles funny bones. Last August, New York Magazine dubbed goat a \u003ca href=\"http://nymag.com/restaurants/features/49113/\">\"trendlet\"\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"Think of it as the great high-low, ethnic-assimilated divide: There are restaurants that serve goat, and restaurants that serve goat cheese, and never the twain shall meet. Until now.\"\u003c/p>\u003c/blockquote>\n\u003cp>A really funny April 1 New York Times article entitled \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">\"How I Learned to Love Goat\"\u003c/a> chronicled goat's uphill hike to foodie fancy. Author Henry Alford broke it down:\u003c/p>\n\u003cblockquote>\u003cp>\"Novelty and great flavor aren't the only draws here -- the meat is lower in fat than chicken but higher in protein than beef. There's even an adorable neologism ('chevon') for those who want their meat to sound like a miniature Chevrolet or a member of a 1960's girl group. I'd partaken of the bearded ruminant before, most memorably in a Jamaican curry in Brooklyn. I'd liked the flavor of the meat, equidistant as it was from lamb and beef. But when my teeth wrangled a particularly tough piece of meat that was shield-shaped and curved and slightly rubbery, I had the distinct impression that I had bitten into the cup of a tiny bra. Indeed, goats have long held a lowly reputation. Scavengers, they are falsely accused of eating tin cans. Their unappetizing visage is simultaneously dopey and satanic, like a Disney character with a terrible secret. Their chin hair is sometimes prodigious enough to carpet Montana. Chaucer said they 'stinken'.\" \u003c/p>\u003c/blockquote>\n\u003cp>The same article mentioned that \u003ca href=\"http://en.wikipedia.org/wiki/Niman_Ranch\">Bill Niman\u003c/a>, the legendary beef and pork rancher, returned from an early retirement to raise kid in Bolinas. A year ago, the San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/30/FDNP11R7VE.DTL\">reported\u003c/a> the trend on this coast, describing how local goat meat from animals raised by Niman and other similarly righteous purveyors was getting plenty of attention from chefs at top-notch Bay Area restaurants like Oliveto, Kokkari, and Eccolo. \u003c/p>\n\u003cp>I knew demand for goat was probably rising when, back in January, I saw it on a wedding buffet table. I wanted to cook it myself, to get to know it better, to more fully appraise its character and commit the experience to memory. I bought a few scrawny shoulders at \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/10/10/FDQ5SK0T4.DTL\">Queen of Sheba\u003c/a>, an amazing halal market at the edge of the Tenderloin. My basic plan was to marinate the suckers for a day or two and cook them for a long time in a low oven. I consulted Bi Rite butcher \u003ca href=\"http://www.7x7.com/morgan-maki\">Morgan Maki\u003c/a>. He affirmed my approach, suggesting curing with salt, pepper, white wine, olive oil, a little garlic, and warm spices such as nutmeg, coriander, and cumin. Sometimes, he likes to slice a couple of onions and chop thyme to make a fragrant bed for the shoulder to sit on as it cooks. I'm not in the business of recipe-crafting (besides, Bay Area Bites has already \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/03/05/gettin-goaty/\">gotten \"goaty\"\u003c/a> in that respect) so I'll only traffic in generalities here. I cooked the goat, more or less as Maki had advised, shredded it, and served it, heavily peppered, as a stuffing for crunchy baked mini pita husks sauced with a mint, avocado, lime, and chile puree -- one of many sandwich variations served at a small cocktail-and-snacks affair my lady and I threw over the weekend.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat-bag500.jpg\" alt=\"The goat, gotten\" title=\"The goat, gotten\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5910\">\u003cbr>\n \u003cem>The goat, gotten\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/goat-pan500.jpg\" alt=\"goat in the pan\" title=\"goat in the pan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5911\">\u003cbr>\n \u003cem>In the pan\u003c/em>\u003c/p>\n\u003cp>The goat was very good, faintly funky, but not wickedly gamey, a fine addition to my growing catalogue of carnivorous experience. I'll eat it again, but I'm in no hurry. I don't eat that much meat, but I like to write about it. It's compelling; it has a special character informed by the brains and hearts that once animated it. Everything we eat used to be alive but a steak or a slab of goat is a lot closer to home than an onion. Meat can make you uncomfortable, especially when you're not entirely over whatever vague aversion sparked 7 years of vegetarianism. I still look at meat and see a little bit of myself in the lifeless shape glaring up from the cutting board. The difference is, now, I'm comfortable being less than comfortable. When I'm inclined, I eat it, and probably enjoy it more than I would if I took it -- the animal, its life, its violent death, and the queasy feeling it used to give me -- for granted. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \"They're beautiful, aren't they,\" Galia Ali, Queen of Sheba's owner, had cooed as she emerged from the back of her store with a gnarled red limb held aloft in each hand. It was a statement, not a question. \"Yes,\" I'd said, smiling. \"I suppose they are.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-ribbon-cutting.jpg\" alt=\"SF Chefs.Food.Wine. Ribbon Cutting\" title=\"SF Chefs.Food.Wine. Ribbon Cutting\" width=\"444\" height=\"333\" class=\"alignnone size-full wp-image-5872\">\u003cbr>\n\u003ci>SF Chefs. Food. Wine. Ribbon Cutting: Linda Lim, Mayor Gavin Newsom, Kevin Westlye, Tyler Florence\u003c/i>\u003c/p>\n\u003cp>To quote Mayor Gavin Newsom, \"Aspen, eat your heart out.\" \u003c/p>\n\u003cp>An epic event 2 ½ years in the making, \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine.\u003c/a> was like a food-lover's Disneyland with over 200 of the Bay Area's finest chefs, 450 wineries, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/09/cocktail-culture-at-sf-chefs-food-wine/\">mixologists\u003c/a> aplenty strutting their stuff. \u003c/p>\n\u003cp>Over the past four days, Union Square was transformed into a playground of tastings, seminars, and demonstrations from a who's who list of culinary legends, rising stars, artisans, and experts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-80909-view-from-the-top-thomas-keller-charles-phan-douglas-keane.jpg\" alt=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" title=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5885\">\u003cbr>\n\u003ci>View from the top: Charles Phan, Thomas Keller, Douglas Keane\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-sara-moulton-cindy-pawlcyn.jpg\" alt=\"SF Chefs Sara Moulton and Cindy Pawclyn\" title=\"SF Chefs Sara Moulton and Cindy Pawclyn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5881\">\u003cbr>\n\u003ci>Sara Moulton and Cindy Pawlcyn\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-martin-yan.jpg\" alt=\"Sf Chefs Martin Yan\" title=\"Sf Chefs Martin Yan\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5886\">\u003cbr>\n\u003ci>Martin Yan, Yan Can Cook\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-as-seen-on-tv-jennifer-biesty-ryan-scott.jpg\" alt=\"SF Chefs Jennifer Biesty and Ryan Scott\" title=\"SF Chefs Jennifer Biesty and Ryan Scott\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5876\">\u003cbr>\n\u003ci>Top Cheftestants Jennifer Biesty and Ryan Scott\u003c/i>\u003c/p>\n\u003cp>It sometimes feel like a blessing and a curse to live in a city with so many amazing restaurants to try because let's face it, who can afford to try them all? One can read about them, drool over descriptions and photos of them, and then place them on an ever-growing bucket list of places to try. The Grand Tasting Tent at \u003cstrong>SF Chefs\u003c/strong> provided the rare opportunity to hone that list, allowing participants to really taste, touch, see, and feel for themselves, a sliver of what some of these heralded restaurants are all about. The air was electric and the excitement palpable, as the wine flowed and the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-chefs-food-wine-highlight-reel/#more-3396\">bites\u003c/a> were dished out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-moss-room-monterey-squid-3.jpg\" alt=\"SF Chefs Moss Room Monterey Squid\" title=\"SF Chefs Moss Room Monterey Squid\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-5870\">\u003cbr>\n\u003ci>Monterey Squid, Chef Justin Simoneaux, Moss Room \u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-lemongrass-thai-green-wrap.jpg\" alt=\"SF Chefs Lemongrass Thai Green Wrap\" title=\"SF Chefs Lemongrass Thai Green Wrap\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5891\">\u003cbr>\n\u003ci>Thai Wrap, Chef Toi Sawatdee, Lemongrass Thai Cuisine\u003c/i>\u003c/p>\n\u003cp>It was interesting to see the chefs do riffs on many of the same ingredients that are in peak season right now: corn, heirloom tomatoes, melons, figs, and refreshing preparations like gazpachos and ceviches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-cortez-brulee-fig.jpg\" alt=\"SF Chefs Cortez bruleed fig\" title=\"SF Chefs Cortez bruleed fig\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5892\">\u003cbr>\n\u003ci>Bruleed Fig with Kaffir Lime Oil and Vanilla Salt, Chef Jenn Puccio, Cortez\u003c/i>\u003c/p>\n\u003cp>And, there was no shortage of parties…all benefiting good causes of course: the \u003ca href=\"http://www.ggra.org/default.aspx\">Golden Gate Restaurant Association Scholarship Foundation\u003c/a>, \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a>, \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a>, and the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> (a member of Feeding America). \u003c/p>\n\u003cp>Thursday night reunited Rising Star Chefs and Bar Stars named by the San Francisco Chronicle, and a special dinner prepared by Arnold Eric Wong (E&O Trading Co.), Charles Phan (The Slanted Door/Heaven's Dog), and Martin Yan (Yan Can Cook). \u003c/p>\n\u003cp>Friday night honored America's Culinary Pioneers, Emily Luchetti (Farallon/Waterbar), Judy Rodgers (Zuni Café), Patricia Unterman (Hayes Street Grill), Joyce Goldstein (author and restaurateur), and Chuck Williams (Williams-Sonoma). There was also Out in the Fog, a celebration of the diverse LGBT community, at Elizabeth Falkner's Orson. It was chic, it was sexy, and it had a giant projection of Julia baking a cake on the wall. \u003c/p>\n\u003cp>Party time went strong through Saturday night, and the tasting tent was bumping with DJ Chef Hubert Keller laying down some beats at the Urban BBQ. Rock Star. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-urban-bbq-dj-hubert-keller.jpg\" alt=\"SF Chefs DJ Hubert Keller\" title=\"SF Chefs DJ Hubert Keller\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5883\">\u003cbr>\n\u003ci>DJ Chef Hubert Keller\u003c/i>\u003c/p>\n\u003cp>God forbid that dancing put anyone in a negative calorie count. The night continued at a Chocolate Enchantment after-party, complete with a floor to ceiling spinning display of chocolate decadence. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-chocolate-enchantment.jpg\" alt=\"SF Chefs chocolate enchantment\" title=\"SF Chefs chocolate enchantment\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5877\">\u003cbr>\n\u003ci>SF Chefs chocolate enchantment\u003c/i>\u003c/p>\n\u003cp>This weekend's festivities were a true celebration of the unique culinary spirit of San Francisco, bringing together a community of both industry and non-industry people through a common love of food. It was a treat to have executive chefs live and in person, serving their dishes and chatting about their food, or seeing them interact with one another and catching a glimpse of that intriguing \"chef's world\" that has captured our imagination. We are a city that loves our food, and by direct association, honors the craftsmen and -women who bring joy through food. \u003c/p>\n\u003cp>\u003cstrong>SF Chefs. Food. Wine.\u003c/strong> hit on a winning combination of accessibility to hometown celeb-status chefs, utterly delicious food, fine wine, education, and awareness of important issues in food politics. It was fun, multi-faceted, and full of passion. It was, in a nutshell, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-bread-montage-trolley.jpg\" alt=\"SF Chefs Bread Montage Trolley Car\" title=\"SF Chefs Bread Montage Trolley Car\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5864\">\u003cbr>\n\u003ci>Ding-ding\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-ribbon-cutting.jpg\" alt=\"SF Chefs.Food.Wine. Ribbon Cutting\" title=\"SF Chefs.Food.Wine. Ribbon Cutting\" width=\"444\" height=\"333\" class=\"alignnone size-full wp-image-5872\">\u003cbr>\n\u003ci>SF Chefs. Food. Wine. Ribbon Cutting: Linda Lim, Mayor Gavin Newsom, Kevin Westlye, Tyler Florence\u003c/i>\u003c/p>\n\u003cp>To quote Mayor Gavin Newsom, \"Aspen, eat your heart out.\" \u003c/p>\n\u003cp>An epic event 2 ½ years in the making, \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine.\u003c/a> was like a food-lover's Disneyland with over 200 of the Bay Area's finest chefs, 450 wineries, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/09/cocktail-culture-at-sf-chefs-food-wine/\">mixologists\u003c/a> aplenty strutting their stuff. \u003c/p>\n\u003cp>Over the past four days, Union Square was transformed into a playground of tastings, seminars, and demonstrations from a who's who list of culinary legends, rising stars, artisans, and experts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-80909-view-from-the-top-thomas-keller-charles-phan-douglas-keane.jpg\" alt=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" title=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5885\">\u003cbr>\n\u003ci>View from the top: Charles Phan, Thomas Keller, Douglas Keane\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-sara-moulton-cindy-pawlcyn.jpg\" alt=\"SF Chefs Sara Moulton and Cindy Pawclyn\" title=\"SF Chefs Sara Moulton and Cindy Pawclyn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5881\">\u003cbr>\n\u003ci>Sara Moulton and Cindy Pawlcyn\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-martin-yan.jpg\" alt=\"Sf Chefs Martin Yan\" title=\"Sf Chefs Martin Yan\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5886\">\u003cbr>\n\u003ci>Martin Yan, Yan Can Cook\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-as-seen-on-tv-jennifer-biesty-ryan-scott.jpg\" alt=\"SF Chefs Jennifer Biesty and Ryan Scott\" title=\"SF Chefs Jennifer Biesty and Ryan Scott\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5876\">\u003cbr>\n\u003ci>Top Cheftestants Jennifer Biesty and Ryan Scott\u003c/i>\u003c/p>\n\u003cp>It sometimes feel like a blessing and a curse to live in a city with so many amazing restaurants to try because let's face it, who can afford to try them all? One can read about them, drool over descriptions and photos of them, and then place them on an ever-growing bucket list of places to try. The Grand Tasting Tent at \u003cstrong>SF Chefs\u003c/strong> provided the rare opportunity to hone that list, allowing participants to really taste, touch, see, and feel for themselves, a sliver of what some of these heralded restaurants are all about. The air was electric and the excitement palpable, as the wine flowed and the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-chefs-food-wine-highlight-reel/#more-3396\">bites\u003c/a> were dished out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-moss-room-monterey-squid-3.jpg\" alt=\"SF Chefs Moss Room Monterey Squid\" title=\"SF Chefs Moss Room Monterey Squid\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-5870\">\u003cbr>\n\u003ci>Monterey Squid, Chef Justin Simoneaux, Moss Room \u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-lemongrass-thai-green-wrap.jpg\" alt=\"SF Chefs Lemongrass Thai Green Wrap\" title=\"SF Chefs Lemongrass Thai Green Wrap\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5891\">\u003cbr>\n\u003ci>Thai Wrap, Chef Toi Sawatdee, Lemongrass Thai Cuisine\u003c/i>\u003c/p>\n\u003cp>It was interesting to see the chefs do riffs on many of the same ingredients that are in peak season right now: corn, heirloom tomatoes, melons, figs, and refreshing preparations like gazpachos and ceviches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-cortez-brulee-fig.jpg\" alt=\"SF Chefs Cortez bruleed fig\" title=\"SF Chefs Cortez bruleed fig\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5892\">\u003cbr>\n\u003ci>Bruleed Fig with Kaffir Lime Oil and Vanilla Salt, Chef Jenn Puccio, Cortez\u003c/i>\u003c/p>\n\u003cp>And, there was no shortage of parties…all benefiting good causes of course: the \u003ca href=\"http://www.ggra.org/default.aspx\">Golden Gate Restaurant Association Scholarship Foundation\u003c/a>, \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a>, \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a>, and the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> (a member of Feeding America). \u003c/p>\n\u003cp>Thursday night reunited Rising Star Chefs and Bar Stars named by the San Francisco Chronicle, and a special dinner prepared by Arnold Eric Wong (E&O Trading Co.), Charles Phan (The Slanted Door/Heaven's Dog), and Martin Yan (Yan Can Cook). \u003c/p>\n\u003cp>Friday night honored America's Culinary Pioneers, Emily Luchetti (Farallon/Waterbar), Judy Rodgers (Zuni Café), Patricia Unterman (Hayes Street Grill), Joyce Goldstein (author and restaurateur), and Chuck Williams (Williams-Sonoma). There was also Out in the Fog, a celebration of the diverse LGBT community, at Elizabeth Falkner's Orson. It was chic, it was sexy, and it had a giant projection of Julia baking a cake on the wall. \u003c/p>\n\u003cp>Party time went strong through Saturday night, and the tasting tent was bumping with DJ Chef Hubert Keller laying down some beats at the Urban BBQ. Rock Star. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-urban-bbq-dj-hubert-keller.jpg\" alt=\"SF Chefs DJ Hubert Keller\" title=\"SF Chefs DJ Hubert Keller\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5883\">\u003cbr>\n\u003ci>DJ Chef Hubert Keller\u003c/i>\u003c/p>\n\u003cp>God forbid that dancing put anyone in a negative calorie count. The night continued at a Chocolate Enchantment after-party, complete with a floor to ceiling spinning display of chocolate decadence. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-chocolate-enchantment.jpg\" alt=\"SF Chefs chocolate enchantment\" title=\"SF Chefs chocolate enchantment\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5877\">\u003cbr>\n\u003ci>SF Chefs chocolate enchantment\u003c/i>\u003c/p>\n\u003cp>This weekend's festivities were a true celebration of the unique culinary spirit of San Francisco, bringing together a community of both industry and non-industry people through a common love of food. It was a treat to have executive chefs live and in person, serving their dishes and chatting about their food, or seeing them interact with one another and catching a glimpse of that intriguing \"chef's world\" that has captured our imagination. We are a city that loves our food, and by direct association, honors the craftsmen and -women who bring joy through food. \u003c/p>\n\u003cp>\u003cstrong>SF Chefs. Food. Wine.\u003c/strong> hit on a winning combination of accessibility to hometown celeb-status chefs, utterly delicious food, fine wine, education, and awareness of important issues in food politics. It was fun, multi-faceted, and full of passion. It was, in a nutshell, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-bread-montage-trolley.jpg\" alt=\"SF Chefs Bread Montage Trolley Car\" title=\"SF Chefs Bread Montage Trolley Car\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5864\">\u003cbr>\n\u003ci>Ding-ding\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n",
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"excerpt": "10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful SF Chef. Food. Wine volunteer putting a cute pink drink in front of me with a flourish, saying \"Breakfast is served!\", well, what could I do, say no? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rules of Thumb",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/thumb_rice.jpg\" alt=\"thumb in rice\" title=\"thumb in rice\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-5695\">\u003c/p>\n\u003cp>There was a time, before Pyrex and Oxo, calculators and even cookbooks, when rules of thumb ruled the kitchen. My mother taught me my first one when I was six and still standing on a barstool to reach the kitchen faucet, the infamous and eerily accurate \"one-knuckle\" rule for cooking rice. Like all good R.O.T., the measures were flexible. It didn't matter how much rice or what size pot or what kind of stove. It worked. \u003c/p>\n\u003cp>Through the years, others joined my mental chart of measures. Start frying spring rolls when a dry chopstick, lowered into the oil, sends up a rush of bubbles. Don't eat at a restaurant with the word \"authentic\" translated into English. A thin girl eats one bowl of rice, a polite girl two bowls. The brownies are ready when only a few crumbs stick to the toothpick.\u003c/p>\n\u003cp>Cooking school and restaurant work lengthened the list of informal guidelines. Cook a fish ten minutes for every inch of thickness. A properly butchered beef carcass will produce 1/4 steaks, 1/4 ground beef and stew meat, 1/4 roasts, and 1/4 waste. A classic mire poix is 2 parts onion, 1 part carrot, 1 part celery. Roux is equal parts flour and butter by weight. A cake is done when it springs back from a loving tap.\u003c/p>\n\u003cp>Professional caterers employ some of the most specific calculations for feeding people that are, in their way, merely interconnected rules of thumb. Are the guests standing or sitting? Sipping lemonade or knocking back cocktails? Celebrating a friend's birthday or waiting around to sign big, fat donation checks? Are the plates 5\" or 7\" wide? Are there mostly women or men? Is it a cold morning or a hot night? Each factor changes what kind and -- more importantly, how much -- food appears on the tables. In the end, it's as much a guesstimate as that thumb in the rice: based on experience, fluid, and as exactly right as it needs to be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At his ambitious and thoroughly enjoyable website, \u003ca href=\"http://rulesofthumb.org\">\u003cstrong>RulesofThumb.org\u003c/strong>\u003c/a>, Tom Parker has collected thousands of informal guidelines from around the world. The simple rules were originally sent to him on postcards in the 80s, when he started the project, but he's since gathered them onto a site where readers can search by keywords, contribute their own R.O.T., and rate those submitted by others. \u003c/p>\n\u003cp>\u003cstrong>Just a few from the Food category:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One elephant provides the same amount of meat as one hundred antelopes.\u003c/li>\n\u003cli>For long trips, plan on at least two pounds of food per person per day.\u003c/li>\n\u003cli>The quality of food at a restaurant is inversely proportional to the size of the restaurant's freezer.\u003c/li>\n\u003cli> If at their first daily feeding, catfish rapidly swim to the surface, stick their heads out of the water, and gulp for food, everything is O.K. If they are sluggish or don't come to the surface, promptly change the water.\u003c/li>\n\u003cli>One pound of clay thrown with reasonable competence on a potter's wheel will make a vessel large enough to hold one average serving of most kinds of food.\u003c/li>\n\u003cli>When you order Chinese food, order one entree less than the number of people in the group to avoid unwanted leftovers.\u003c/li>\n\u003cli>To dissolve, without cooking, 17 pounds of sugar requires 1 gallon of hot water. This makes two and a quarter gallons of liquid sugar.\u003c/li>\n\u003cli>If cows remain lying in a group on a rainy day, then fish will not bite.\u003c/li>\n\u003cli>Don't drink water downstream from the herd.\u003c/li>\n\u003cli>The hymn \"Onward, Christian Soldiers\" sung in a not-too-brisk tempo makes a good egg-timer. If you put the egg into boiling water and sing all five verses, with the chorus, the egg will be just right when you come to Amen.\u003c/li>\n\u003cli>If a choking person can verbally request the Heimlich maneuver, he or she doesn't need it.\u003c/li>\n\u003cli>You can live three seconds without blood, three minutes without air, three days without water, and three weeks without food.\u003c/li>\n\u003c/ul>\n\u003cp>Each of these reminds me how much more interesting human-based measures can be. Forget the conversion charts and fear-inducing recipes that crackle with numbers. What we need are more colorful stories embedded in plain advice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's your favorite rule of thumb in the kitchen? And where did you first learn it?\u003c/p>\n\n",
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"excerpt": "There was a time, before Pyrex and Oxo, calculators and even cookbooks, when rules of thumb ruled the kitchen. My mother taught me my first one when I was six and still standing on a barstool to reach the kitchen faucet, the infamous and eerily accurate \"one-knuckle\" rule for cooking rice. Like all good R.O.T., the measures were flexible. It didn't matter how much rice or what size pot or what kind of stove. It worked. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At his ambitious and thoroughly enjoyable website, \u003ca href=\"http://rulesofthumb.org\">\u003cstrong>RulesofThumb.org\u003c/strong>\u003c/a>, Tom Parker has collected thousands of informal guidelines from around the world. The simple rules were originally sent to him on postcards in the 80s, when he started the project, but he's since gathered them onto a site where readers can search by keywords, contribute their own R.O.T., and rate those submitted by others. \u003c/p>\n\u003cp>\u003cstrong>Just a few from the Food category:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One elephant provides the same amount of meat as one hundred antelopes.\u003c/li>\n\u003cli>For long trips, plan on at least two pounds of food per person per day.\u003c/li>\n\u003cli>The quality of food at a restaurant is inversely proportional to the size of the restaurant's freezer.\u003c/li>\n\u003cli> If at their first daily feeding, catfish rapidly swim to the surface, stick their heads out of the water, and gulp for food, everything is O.K. If they are sluggish or don't come to the surface, promptly change the water.\u003c/li>\n\u003cli>One pound of clay thrown with reasonable competence on a potter's wheel will make a vessel large enough to hold one average serving of most kinds of food.\u003c/li>\n\u003cli>When you order Chinese food, order one entree less than the number of people in the group to avoid unwanted leftovers.\u003c/li>\n\u003cli>To dissolve, without cooking, 17 pounds of sugar requires 1 gallon of hot water. This makes two and a quarter gallons of liquid sugar.\u003c/li>\n\u003cli>If cows remain lying in a group on a rainy day, then fish will not bite.\u003c/li>\n\u003cli>Don't drink water downstream from the herd.\u003c/li>\n\u003cli>The hymn \"Onward, Christian Soldiers\" sung in a not-too-brisk tempo makes a good egg-timer. If you put the egg into boiling water and sing all five verses, with the chorus, the egg will be just right when you come to Amen.\u003c/li>\n\u003cli>If a choking person can verbally request the Heimlich maneuver, he or she doesn't need it.\u003c/li>\n\u003cli>You can live three seconds without blood, three minutes without air, three days without water, and three weeks without food.\u003c/li>\n\u003c/ul>\n\u003cp>Each of these reminds me how much more interesting human-based measures can be. Forget the conversion charts and fear-inducing recipes that crackle with numbers. What we need are more colorful stories embedded in plain advice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's your favorite rule of thumb in the kitchen? And where did you first learn it?\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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