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"bio": "I am a veteran newspaper reporter who has transcended to the life of a kitchen slave. In April, I took a leave from The Sacramento Bee, where I work as a columnist and editorial writer, to intern at Oliveto, an Italian restaurant in Oakland. Until at least September, I will be working five days a week at the restaurant, learning basic culinary skills and helping Oliveto prepare its nightly dishes. What will happen at the end of my sabbatical? Who knows? At the very least, I'll be a far better chef than when I started. I've been a dedicated home cook for more than 20 years, largely because of the inspiration of my wife, Micaela Massimino. Mickie and I have been fortunate enough to travel extensively in Italy, France, the Deep South, New Mexico, Vietnam and Japan, and we enjoy cooking food from all of those places. I also have some experience in writing about food -- particularly the environmental consequences of food production. In the 1990s, I covered the rise of industrial hog farming in North Carolina, while working at the Raleigh News & Observer. Since moving back to California in 1999 and joining The Bee, I've specialized in coverage of water issues and threats to the state's fisheries. When I am not cooking, eating or writing, I like to take long rides on my various bicycles, which helps build an appetite for more cooking, eating and writing.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dog-on-a-bun.jpg\" alt=\"hot dog on a bun\" title=\"hot dog on a bun\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4955\">\u003c/p>\n\u003cp>\"On Independence Day, Americans will enjoy 150 million hot dogs, enough to stretch from D.C. to L.A. over five times.\"\u003cbr>\n--\u003ca href=\"http://www.hot-dog.org/\">National Hot Dog and Sausage Council\u003c/a>\u003c/p>\n\u003cp>My first reaction to this quote was \"is there really a national hot dog and sausage council?\"; while my second reaction was mild nausea mixed with a hankering for my own dog slathered in mustard and relish.\u003c/p>\n\u003cp>The all-beef American hot dog should not be confused with its namesake the frankfurter, which is a German regional sausage made from pork. Nor should you think it tastes much like an Austrian wiener, which is a pork and beef delicacy. Sure, frankfurters, wieners and hot dogs are all sausages, but there's very little that is European about a hot dog. Mass produced, precooked, and stuck in a bun it's as American as a food can get. Dirty Harry even eats one right before famously saying his \"Do you feel lucky\" line. So here's Clint, eating his dog, for you to enjoy.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_1QUjQODo3Y&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_1QUjQODo3Y&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike Harry, my family and I don't eat a lot of hot dogs. Nothing against them; we just tend to eat more sausage when we want some sort of meat product in a tube, probably due to my Italian upbringing. I'm also not a big fan of processed foods. But there are certain occasions when a hot dog is the perfect meal, especially if you have a couple of hungry kids with you. Baseball games and the 4th of July top that list. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dogs-in-wrapper.jpg\" alt=\"hot dogs in wrapper\" title=\"hot dogs in wrapper\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4956\">\u003c/p>\n\u003cp>So in celebration of \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/39345/39345\">National Hot Dog Month\u003c/a>, and also to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free, and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try every brand, and, honestly, I've only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.\u003c/p>\n\u003cp>The following list is also limited to beef hot dogs as these are the traditional choice at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/03/july-4th-peach-crisps-block-parties/\">block parties\u003c/a>, backyard barbecues, and baseball games. Plus including chicken, turkey and tofu dogs would make the list ridiculously long. Please note that my inventory is in no way complete. I am not attempting to compare all the brands; just the ones I see most often. If I have missed something obvious, or something you really like, feel free to add the information in the comments section. Finally, I should say that I don't distinguish between kosher and non-kosher brands.\u003c/p>\n\u003cp>When comparing the hot dogs on the list, you should note that each brand's hot dogs vary in size. So while the Nathan's Famous beef franks look at first to have the most sodium, they are also twice the size of many of the other hot dogs, so be sure to look at the size column when comparing products.\u003c/p>\n\u003cp>Here are the lists. I have grouped the brands by type for easier viewing and listed the size, calories, calories from fat, saturated fat grams and sodium levels, along with ingredients lists. I was very interested by what I found. I hope you will be too.\u003c/p>\n\u003cp>\u003cstrong>Organic and Grass Fed Hot Dogs\u003c/strong>\u003cbr>\nThese hot dogs are all made from organic, and often grass-fed, beef. No nitrates are used for organic hot dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-and-grass-fed-hot-dogs21.jpg\" alt=\"organic and grass fed hot dogs\" title=\"organic and grass fed hot dogs\" width=\"500\" height=\"362\" class=\"aligncenter size-full wp-image-4966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nitrate-Free but not Organic Hot Dogs\u003c/strong>\u003cbr>\nNon-organic beef but no nitrates are used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hot-dogs21.jpg\" alt=\"nitrate free hot dogs\" title=\"nitrate free hot dogs\" width=\"500\" height=\"190\" class=\"aligncenter size-full wp-image-4960\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Standard Hot Dogs\u003c/strong>\u003cbr>\nThe hot dogs are all beef and the meat has been preserved with nitrates and other preservatives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hot-dogs2.jpg\" alt=\"standard hot dogs\" title=\"standard hot dogs\" width=\"500\" height=\"358\" class=\"aligncenter size-full wp-image-4961\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\n",
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"excerpt": "So in an attempt to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free , and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try all of these hot dogs, and, honestly, I’ve only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike Harry, my family and I don't eat a lot of hot dogs. Nothing against them; we just tend to eat more sausage when we want some sort of meat product in a tube, probably due to my Italian upbringing. I'm also not a big fan of processed foods. But there are certain occasions when a hot dog is the perfect meal, especially if you have a couple of hungry kids with you. Baseball games and the 4th of July top that list. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dogs-in-wrapper.jpg\" alt=\"hot dogs in wrapper\" title=\"hot dogs in wrapper\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4956\">\u003c/p>\n\u003cp>So in celebration of \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/39345/39345\">National Hot Dog Month\u003c/a>, and also to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free, and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try every brand, and, honestly, I've only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.\u003c/p>\n\u003cp>The following list is also limited to beef hot dogs as these are the traditional choice at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/03/july-4th-peach-crisps-block-parties/\">block parties\u003c/a>, backyard barbecues, and baseball games. Plus including chicken, turkey and tofu dogs would make the list ridiculously long. Please note that my inventory is in no way complete. I am not attempting to compare all the brands; just the ones I see most often. If I have missed something obvious, or something you really like, feel free to add the information in the comments section. Finally, I should say that I don't distinguish between kosher and non-kosher brands.\u003c/p>\n\u003cp>When comparing the hot dogs on the list, you should note that each brand's hot dogs vary in size. So while the Nathan's Famous beef franks look at first to have the most sodium, they are also twice the size of many of the other hot dogs, so be sure to look at the size column when comparing products.\u003c/p>\n\u003cp>Here are the lists. I have grouped the brands by type for easier viewing and listed the size, calories, calories from fat, saturated fat grams and sodium levels, along with ingredients lists. I was very interested by what I found. I hope you will be too.\u003c/p>\n\u003cp>\u003cstrong>Organic and Grass Fed Hot Dogs\u003c/strong>\u003cbr>\nThese hot dogs are all made from organic, and often grass-fed, beef. No nitrates are used for organic hot dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-and-grass-fed-hot-dogs21.jpg\" alt=\"organic and grass fed hot dogs\" title=\"organic and grass fed hot dogs\" width=\"500\" height=\"362\" class=\"aligncenter size-full wp-image-4966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nitrate-Free but not Organic Hot Dogs\u003c/strong>\u003cbr>\nNon-organic beef but no nitrates are used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hot-dogs21.jpg\" alt=\"nitrate free hot dogs\" title=\"nitrate free hot dogs\" width=\"500\" height=\"190\" class=\"aligncenter size-full wp-image-4960\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Standard Hot Dogs\u003c/strong>\u003cbr>\nThe hot dogs are all beef and the meat has been preserved with nitrates and other preservatives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hot-dogs2.jpg\" alt=\"standard hot dogs\" title=\"standard hot dogs\" width=\"500\" height=\"358\" class=\"aligncenter size-full wp-image-4961\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal.jpg\" alt=\"Man Meal Ingredients\" title=\"Man Meal Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4943\">\u003cbr>\n\u003cem>Makings of a Man Meal\u003c/em>\u003c/p>\n\u003cp>Credit must be given where it's due -- the \u003cstrong>Hearty Man Meal\u003c/strong> originated with my older brother who I must admit, is pretty self-sufficient in the kitchen. Unfortunately, I'm not able to divulge the inspiration and story of creation behind this recipe, because he won’t answer my call right now. (Sorry bro, you just missed your chance at blogger famedom). \u003c/p>\n\u003cp>Like all great recipes, the Man Meal has evolved over time, lovingly tweaked and revised until it resurfaced as the hearty, manly goodness it is today. Terence started out with peppers, onions, and Jimmy Dean. Hua added eggplant, chicken, and oyster sauce. \u003c/p>\n\u003cp>Delicious, nutritious, and easy to prepare, this fortifying meal was the perfect bachelor-friendly dish to feature in a cooking class (\u003ca href=\"http://lickmyspoon.com/recipes/foodbuzz-24-24-24-dudes-night-cooking-101/\">Dude's Night: Cooking 101\u003c/a>) we hosted last weekend.\u003c/p>\n\u003cp>The guys all agreed, this Man Meal has everything you need -- veggies, meats, and an awesome sauce. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Start with your vitamin-rich vegetables.\u003c/p>\n\u003cp>\u003cstrong>Carrots\u003c/strong> and \u003cstrong>bell peppers\u003c/strong> for sweetness…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-4.jpg\" alt=\"Chopping peppers\" title=\"Chopping peppers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4939\">\u003cbr>\n\u003cem>Knife skills: how to not cut your fingers off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant\u003c/strong> for a great binding texture…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-8.jpg\" alt=\"Eggplant\" title=\"Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4940\">\u003cbr>\n\u003cem>Respect the vegetable\u003c/em>\u003c/p>\n\u003cp>And of course, \u003cstrong>onions\u003c/strong> for that aromatic base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-onions-4.jpg\" alt=\"Sauteed onion\" title=\"Sauteed onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4947\">\u003cbr>\n\u003cem>Saute away\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-12.jpg\" alt=\"sauteed vegetables\" title=\"sauteed vegetables\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4941\">\u003cbr>\n\u003cem>Happy veggies\u003c/em>\u003c/p>\n\u003cp>Now for the meat. I discovered \u003ca href=\"http://www.jimmydean.com/\">Jimmy Dean\u003c/a> for the first time. I think I was always scared of it, and must have bypassed it at the supermarket dozens of times, sitting so unassumingly on the meat shelf. Food snobs don't turn your nose up. Jimmy Dean is tasty.\u003c/p>\n\u003cp>As your happy veggies saute away, crumble some JD sausage into a separate pan and let it brown. For an extra protein boost, add some chunks of \u003cstrong>skinless chicken\u003c/strong> meat, and let that brown as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-chicken-2.jpg\" alt=\"de-skin chicken\" title=\"de-skin chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4937\">\u003cbr>\n\u003cem>Get primitive on that bird.\u003c/em>\u003c/p>\n\u003cp>Once the meat is browned, you can add it to the vegetable mixture. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-13.jpg\" alt=\"making man meal\" title=\"making man meal\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4942\">\u003cbr>\n\u003cem>Vegetable/meat comingling.\u003c/em>\u003c/p>\n\u003cp>And then it's sauce time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce1.jpg\" alt=\"making man meal sauce\" title=\"making man meal sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4945\">\u003cbr>\n\u003cem>BBQ sauce and Oyster sauce\u003c/em>\u003c/p>\n\u003cp>A smoky hickory \u003cstrong>BBQ sauce\u003c/strong> and salty \u003cstrong>Oyster sauce\u003c/strong> create the base of the Man Meal sauce. A touch of \u003cstrong>Sriracha\u003c/strong> adds heat, \u003cstrong>Worcestershire\u003c/strong> sauce gives it a little tang, \u003cstrong>brown sugar\u003c/strong> brings sweetness, and \u003cstrong>sesame oil\u003c/strong> adds a toasty, nutty, dimension to the mix. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce-3.jpg\" alt=\"man meal sauce tasting\" title=\"man meal sauce tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4946\">\u003cbr>\n\u003cem>Always taste taste taste as you cook\u003c/em>\u003c/p>\n\u003cp>If you taste the sauce at this point, it will be not so good. The bold, salty flavors are aggressive when tasted alone, but once the sauce melds in with the other ingredients, it works. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-167.jpg\" alt=\"man meal dinner\" title=\"man meal dinner\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4936\">\u003cbr>\n\u003cem>Dig in!\u003c/em>\u003c/p>\n\u003cp>This dish is great because once you combine everything, you can let it simmer on the stove and just leave it for 30-40 minutes with no fuss -- go for a run, pump some iron, whatever. When you return, you'll have a hearty meal fit for a lumberjack ready to eat. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-done.jpg\" alt=\"man meal over rice\" title=\"man meal over rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4944\">\u003cbr>\n\u003cem>Man Meal done-zo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hearty Man Meal\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 5 Man-servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 red bell peppers\u003cbr>\n2 eggplant\u003cbr>\n1 large onion\u003cbr>\n1 ½ cup peeled baby carrots\u003cbr>\n1 Jimmy Dean sausage roll\u003cbr>\n5 skinless chicken thighs\u003cbr>\nOlive oil (for sauteing)\u003cbr>\nCooked Rice\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n¼ cup barbecue sauce (Hickory brown sugar flavor)\u003cbr>\n½ cup oyster sauce\u003cbr>\n2 teaspoons Worcestershire sauce\u003cbr>\n1 teaspoon brown sugar\u003cbr>\n1 teaspoon Sriracha chili sauce\u003cbr>\n1 teaspoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop all the veggies into similar sized pieces.\u003cbr>\n2.\tHeat a few tablespoons of olive oil in a large pan over medium heat and sauté onions and peppers until caramelized and softened. Add carrots and eggplant.\u003cbr>\n3.\tIn a separate pan, brown the sausage by heating a drizzle of oil, and crumbling pieces of the meat into the pan.\u003cbr>\n4.\tCut the chicken into bite-sized pieces and add to the sausage. Cook until the meat is browned and has a nice sear.\u003cbr>\n5.\tMix together all the sauce ingredients and add to the veggie mixture. Add the meat and combine.\u003cbr>\n6.\tLet simmer, uncovered, for 30-40 minutes.\u003cbr>\n7.\tIf the sauce needs thickening, add a mixture of 1 teaspoon cornstarch/2 tablespoons cool water into the sauce and let simmer for a few more minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Eat and Fortify. \u003c/p>\n\n",
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"excerpt": "Delicious, nutritious, and easy to prepare, this fortifying Hearty Man Meal is the perfect bachelor-friendly dish. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal.jpg\" alt=\"Man Meal Ingredients\" title=\"Man Meal Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4943\">\u003cbr>\n\u003cem>Makings of a Man Meal\u003c/em>\u003c/p>\n\u003cp>Credit must be given where it's due -- the \u003cstrong>Hearty Man Meal\u003c/strong> originated with my older brother who I must admit, is pretty self-sufficient in the kitchen. Unfortunately, I'm not able to divulge the inspiration and story of creation behind this recipe, because he won’t answer my call right now. (Sorry bro, you just missed your chance at blogger famedom). \u003c/p>\n\u003cp>Like all great recipes, the Man Meal has evolved over time, lovingly tweaked and revised until it resurfaced as the hearty, manly goodness it is today. Terence started out with peppers, onions, and Jimmy Dean. Hua added eggplant, chicken, and oyster sauce. \u003c/p>\n\u003cp>Delicious, nutritious, and easy to prepare, this fortifying meal was the perfect bachelor-friendly dish to feature in a cooking class (\u003ca href=\"http://lickmyspoon.com/recipes/foodbuzz-24-24-24-dudes-night-cooking-101/\">Dude's Night: Cooking 101\u003c/a>) we hosted last weekend.\u003c/p>\n\u003cp>The guys all agreed, this Man Meal has everything you need -- veggies, meats, and an awesome sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Start with your vitamin-rich vegetables.\u003c/p>\n\u003cp>\u003cstrong>Carrots\u003c/strong> and \u003cstrong>bell peppers\u003c/strong> for sweetness…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-4.jpg\" alt=\"Chopping peppers\" title=\"Chopping peppers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4939\">\u003cbr>\n\u003cem>Knife skills: how to not cut your fingers off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant\u003c/strong> for a great binding texture…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-8.jpg\" alt=\"Eggplant\" title=\"Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4940\">\u003cbr>\n\u003cem>Respect the vegetable\u003c/em>\u003c/p>\n\u003cp>And of course, \u003cstrong>onions\u003c/strong> for that aromatic base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-onions-4.jpg\" alt=\"Sauteed onion\" title=\"Sauteed onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4947\">\u003cbr>\n\u003cem>Saute away\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-12.jpg\" alt=\"sauteed vegetables\" title=\"sauteed vegetables\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4941\">\u003cbr>\n\u003cem>Happy veggies\u003c/em>\u003c/p>\n\u003cp>Now for the meat. I discovered \u003ca href=\"http://www.jimmydean.com/\">Jimmy Dean\u003c/a> for the first time. I think I was always scared of it, and must have bypassed it at the supermarket dozens of times, sitting so unassumingly on the meat shelf. Food snobs don't turn your nose up. Jimmy Dean is tasty.\u003c/p>\n\u003cp>As your happy veggies saute away, crumble some JD sausage into a separate pan and let it brown. For an extra protein boost, add some chunks of \u003cstrong>skinless chicken\u003c/strong> meat, and let that brown as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-chicken-2.jpg\" alt=\"de-skin chicken\" title=\"de-skin chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4937\">\u003cbr>\n\u003cem>Get primitive on that bird.\u003c/em>\u003c/p>\n\u003cp>Once the meat is browned, you can add it to the vegetable mixture. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-13.jpg\" alt=\"making man meal\" title=\"making man meal\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4942\">\u003cbr>\n\u003cem>Vegetable/meat comingling.\u003c/em>\u003c/p>\n\u003cp>And then it's sauce time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce1.jpg\" alt=\"making man meal sauce\" title=\"making man meal sauce\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4945\">\u003cbr>\n\u003cem>BBQ sauce and Oyster sauce\u003c/em>\u003c/p>\n\u003cp>A smoky hickory \u003cstrong>BBQ sauce\u003c/strong> and salty \u003cstrong>Oyster sauce\u003c/strong> create the base of the Man Meal sauce. A touch of \u003cstrong>Sriracha\u003c/strong> adds heat, \u003cstrong>Worcestershire\u003c/strong> sauce gives it a little tang, \u003cstrong>brown sugar\u003c/strong> brings sweetness, and \u003cstrong>sesame oil\u003c/strong> adds a toasty, nutty, dimension to the mix. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-sauce-3.jpg\" alt=\"man meal sauce tasting\" title=\"man meal sauce tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4946\">\u003cbr>\n\u003cem>Always taste taste taste as you cook\u003c/em>\u003c/p>\n\u003cp>If you taste the sauce at this point, it will be not so good. The bold, salty flavors are aggressive when tasted alone, but once the sauce melds in with the other ingredients, it works. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-167.jpg\" alt=\"man meal dinner\" title=\"man meal dinner\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-4936\">\u003cbr>\n\u003cem>Dig in!\u003c/em>\u003c/p>\n\u003cp>This dish is great because once you combine everything, you can let it simmer on the stove and just leave it for 30-40 minutes with no fuss -- go for a run, pump some iron, whatever. When you return, you'll have a hearty meal fit for a lumberjack ready to eat. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dudes-night-man-meal-done.jpg\" alt=\"man meal over rice\" title=\"man meal over rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4944\">\u003cbr>\n\u003cem>Man Meal done-zo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hearty Man Meal\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 5 Man-servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 red bell peppers\u003cbr>\n2 eggplant\u003cbr>\n1 large onion\u003cbr>\n1 ½ cup peeled baby carrots\u003cbr>\n1 Jimmy Dean sausage roll\u003cbr>\n5 skinless chicken thighs\u003cbr>\nOlive oil (for sauteing)\u003cbr>\nCooked Rice\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n¼ cup barbecue sauce (Hickory brown sugar flavor)\u003cbr>\n½ cup oyster sauce\u003cbr>\n2 teaspoons Worcestershire sauce\u003cbr>\n1 teaspoon brown sugar\u003cbr>\n1 teaspoon Sriracha chili sauce\u003cbr>\n1 teaspoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChop all the veggies into similar sized pieces.\u003cbr>\n2.\tHeat a few tablespoons of olive oil in a large pan over medium heat and sauté onions and peppers until caramelized and softened. Add carrots and eggplant.\u003cbr>\n3.\tIn a separate pan, brown the sausage by heating a drizzle of oil, and crumbling pieces of the meat into the pan.\u003cbr>\n4.\tCut the chicken into bite-sized pieces and add to the sausage. Cook until the meat is browned and has a nice sear.\u003cbr>\n5.\tMix together all the sauce ingredients and add to the veggie mixture. Add the meat and combine.\u003cbr>\n6.\tLet simmer, uncovered, for 30-40 minutes.\u003cbr>\n7.\tIf the sauce needs thickening, add a mixture of 1 teaspoon cornstarch/2 tablespoons cool water into the sauce and let simmer for a few more minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Eat and Fortify. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Pride! Celebrate Local LGBT Chefs",
"title": "Happy Pride! Celebrate Local LGBT Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n",
"disqusIdentifier": "4839 http://blogs.kqed.org/bayareabites/?p=4839",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/",
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"excerpt": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"description": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\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/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \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/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \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/24/2009/06/smoked-salmon500.jpg\" alt=\"smoked-salmon sandwiches from Capt Mikes\" title=\"smoked-salmon sandwiches from Capt Mikes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-4723\">\u003cbr>\n\u003cem>Awesome smoked-salmon sandwiches from Cap't Mikes at the Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>Buying a Father's Day card is not that much different from buying pajamas for a 3-year-old boy: your thematic choices are pretty much limited to baseball, cars, trucks, and fishing. Want to get Pops a cookbook to go along with the card? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.\u003c/p>\n\u003cp>Now, my dad hit the ol' Weber a few times every summer at our house in New Jersey. We had some good steaks and burgers, sure. But he was much more likely to be inside sifting through piles of restaurant reviews instead, wondering if that new Indian place in Kenilworth would have lamb rogan josh worth trying, or driving over to the Lower East Side to round up a Jewish brunch spread of smoked sable, kippered salmon, bagels and bialys, some pickled green tomatoes and scallion cream cheese, maybe a few rugalach, and kibbitzing with the guys from Russ & Daughters and Gus's Pickles all along the way. \u003c/p>\n\u003cp>It's too bad that my dad, now 82, doesn't use computers, if only because \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a> was made for him. He would be in his element, an instant message-board pro, the first to crow over an unlikely strip-mall find, warning when a favorite biryani lost its oomph or a chef went back to Fujian, waxing rhapsodic about long-gone dishes like the nut cake at the Hungarian Bake Shop, Uncle Tai's Hunan lamb with scallions or the cinnamon babkas at Gertel's. \u003c/p>\n\u003cp>My dad loves to tell stories, and he loves to talk about food before, during and after eating. He would be an ace Chowhounder, I know it, smart, helpful, opinionated, a little cranky maybe, not one to suffer fools or blandness easily. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>People often ask how I came to be a restaurant reviewer, a position I was lucky enough to hold in both San Francisco and New York City for some dozen years. I wasn't a chef, nor had I gone to cooking school, which made a lot of people wonder about my qualifications. But what I did have was an appreciation for the theater of restaurants, a little thrill of anticipation that comes straight from my father, who loved going to the theater, the opera, and the ballet but probably loved going out to dinner best of all. \u003c/p>\n\u003cp>More importantly, I had, oddly but usefully, as it turned out, grown up reading piles of smart, funny, and thoughtful restaurant reviews, all the time. Back in the 1970s, my dad subscribed to \u003cstrong>The Restaurant Reporter\u003c/strong>, a monthly newsletter, and kept back issues in binders. My sisters and I read these for fun, because the reviewer, Seymour Britchky, didn't just write rants or raves about food. Instead, he had a keen ear and eye for the absurdity of New York City social life, writing like Tom Wolfe with an razor-sharp palate, and his reviews happily skewered any pretense that arrived with the vichyssoise. \u003c/p>\n\u003cp>Weekly reviews in the New York Times and New York magazine got discussed, and, if sufficiently intriguing, torn out and put aside as \u003cem>aide-memoires\u003c/em> for future visits. Bad reviews, of course, were the most entertaining. I can still remember my father's glee in one of the Times' rare \"poor\" rated reviews, a scorched-earth masterpiece about a place called Dish of Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My dad shared a lot of his favorite things with me and my sisters growing up, but it's his lifelong love of food, his curiosity, his refusal to be intimidated by unfamiliar flavors or snooty maitre d's, that I've made my own. At 3, I'm told, I loved to sit on my dad's lap, sharing a plate of raw cherrystone clams and trying to sip at his beer. And in that, close to 30 years later, I'm still my father's daughter. \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/24/2009/06/smoked-salmon500.jpg\" alt=\"smoked-salmon sandwiches from Capt Mikes\" title=\"smoked-salmon sandwiches from Capt Mikes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-4723\">\u003cbr>\n\u003cem>Awesome smoked-salmon sandwiches from Cap't Mikes at the Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>Buying a Father's Day card is not that much different from buying pajamas for a 3-year-old boy: your thematic choices are pretty much limited to baseball, cars, trucks, and fishing. Want to get Pops a cookbook to go along with the card? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.\u003c/p>\n\u003cp>Now, my dad hit the ol' Weber a few times every summer at our house in New Jersey. We had some good steaks and burgers, sure. But he was much more likely to be inside sifting through piles of restaurant reviews instead, wondering if that new Indian place in Kenilworth would have lamb rogan josh worth trying, or driving over to the Lower East Side to round up a Jewish brunch spread of smoked sable, kippered salmon, bagels and bialys, some pickled green tomatoes and scallion cream cheese, maybe a few rugalach, and kibbitzing with the guys from Russ & Daughters and Gus's Pickles all along the way. \u003c/p>\n\u003cp>It's too bad that my dad, now 82, doesn't use computers, if only because \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a> was made for him. He would be in his element, an instant message-board pro, the first to crow over an unlikely strip-mall find, warning when a favorite biryani lost its oomph or a chef went back to Fujian, waxing rhapsodic about long-gone dishes like the nut cake at the Hungarian Bake Shop, Uncle Tai's Hunan lamb with scallions or the cinnamon babkas at Gertel's. \u003c/p>\n\u003cp>My dad loves to tell stories, and he loves to talk about food before, during and after eating. He would be an ace Chowhounder, I know it, smart, helpful, opinionated, a little cranky maybe, not one to suffer fools or blandness easily. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People often ask how I came to be a restaurant reviewer, a position I was lucky enough to hold in both San Francisco and New York City for some dozen years. I wasn't a chef, nor had I gone to cooking school, which made a lot of people wonder about my qualifications. But what I did have was an appreciation for the theater of restaurants, a little thrill of anticipation that comes straight from my father, who loved going to the theater, the opera, and the ballet but probably loved going out to dinner best of all. \u003c/p>\n\u003cp>More importantly, I had, oddly but usefully, as it turned out, grown up reading piles of smart, funny, and thoughtful restaurant reviews, all the time. Back in the 1970s, my dad subscribed to \u003cstrong>The Restaurant Reporter\u003c/strong>, a monthly newsletter, and kept back issues in binders. My sisters and I read these for fun, because the reviewer, Seymour Britchky, didn't just write rants or raves about food. Instead, he had a keen ear and eye for the absurdity of New York City social life, writing like Tom Wolfe with an razor-sharp palate, and his reviews happily skewered any pretense that arrived with the vichyssoise. \u003c/p>\n\u003cp>Weekly reviews in the New York Times and New York magazine got discussed, and, if sufficiently intriguing, torn out and put aside as \u003cem>aide-memoires\u003c/em> for future visits. Bad reviews, of course, were the most entertaining. I can still remember my father's glee in one of the Times' rare \"poor\" rated reviews, a scorched-earth masterpiece about a place called Dish of Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My dad shared a lot of his favorite things with me and my sisters growing up, but it's his lifelong love of food, his curiosity, his refusal to be intimidated by unfamiliar flavors or snooty maitre d's, that I've made my own. At 3, I'm told, I loved to sit on my dad's lap, sharing a plate of raw cherrystone clams and trying to sip at his beer. And in that, close to 30 years later, I'm still my father's daughter. \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/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n",
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"excerpt": "Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \u003c/p>\n\n",
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"excerpt": "Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \r\n\r\nBut apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you're bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered aside by easier pleasures that didn't sting the unwary picker into welts, or weren't so sour or astringent at first bite as to make you wince. Artichokes' dip-scooping leaves were probably its saving grace. But for its use as a nifty delivery system for melted butter and lemon mayonnaise, it would be a forgotten thistle today. \u003c/p>\n\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along. \u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre. Too often, though, all that the marketplace offers is the big bland Patterson, so smooth-skinned, so bright, so uniform and so utterly dull. \u003c/p>\n\u003cp>What you really want, especially for jam, are Blenheims, also called Royal Blenheims. You have to trust in these, because they're not so pretty. Mostly they're small, often green-shouldered, often freckly. At peak ripeness, they're almost deliquescent, their pulp turning to jam right inside the skin. \u003c/p>\n\u003cp>But, oh, what juicy, sticky-dripping flavor! Slurpy-good right off the tree, they're sublime for jam. I like to use the same \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">overnight-sugar macerating technique\u003c/a> as for strawberries, although these apricots don't throw off enough liquid to make straining necessary. Instead, they subside gracefully into a pool of satiny slush that's part pulp, part skin, part juice, and all divine. \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/24/2009/06/apricots400.jpg\" alt=\"apricot jam\" title=\"apricot jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4531\">\u003c/p>\n\u003cp>Being wildly uncommercial—too small, too funny-looking, too mushy, too short a season—Blenheims have to be hunted out, either from soft-hearted orchardists or friends with an old tree in the backyard. \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_28.php\">Everything Under the Sun\u003c/a> (the folks with the \"Sampling is Mandatory-We're Watching!\" sign) at the Ferry Plaza Farmers' Market had them last week, and probably this week, but not for much longer. Carpe diem! Get out your jars!\u003c/p>\n\u003cp>\u003cstrong>Apricot Jam\u003c/strong>\u003cbr>\nOf all the jams I make, this one remains my favorite. Letting the fruit and sugar macerate together before cooking mellows the sweetness and helps thickens the final product without the need for long cooking. This preserves the fruit's naturally vivid flavor and color.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 5 8-oz jars.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15-20 minutes, plus 10-16 hours resting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total: \u003c/strong>1 hour, plus 10-16 hours resting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lb apricots\u003cbr>\n2 1/2 cups sugar\u003cbr>\n1/4 cup fresh lemon juice (1-2 lemons)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Halve apricots and pop out pits. Cut fruit into quarters if large. Toss apricots, sugar, and lemon juice together in a glass or ceramic bowl. Cover with a towel and set aside for several hours at room temperature, or overnight in the refrigerator. Stir occasionally to help the sugar dissolve evenly, if you feel like it. \u003c/p>\n\u003cp>2. When all the sugar has been dissolved, pour the mixture into a wide, heavy-bottomed nonreactive pot and bring to a boil over medium heat. Reduce heat to low and simmer 10 minutes, stirring gently but frequently. Cook for another 8 minutes, until the fruit looks translucent and is beginning to break down. It's easy to scorch it at this stage, so stir frequently and don't wander off. \u003c/p>\n\u003cp>3. Pour mixture back into the bowl, let cool, then cover with a towel and set aside at room temperature for at least six hours, or overnight in the refrigerator.\u003c/p>\n\u003cp>4. Return fruit mixture to the large pot. Over low heat, bring to a simmer, stirring frequently. Cook for another 10-12 minutes, until fruit has mostly broken down and juices look syrupy. Scoop a small amount of juice onto a clean metal spoon. Tip the spoon sideways and let juice run off the edge. When juice has reached the jelly point, the last few drops will look thicker and run together into one viscous drop. Remove from heat. Ladle into clean, sterilized jars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks. \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/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n",
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"excerpt": "I really only have one requirement for ginger beer. I have to feel it.\r\n\r\n\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ginger-beer.jpg\" alt=\"ginger beer\" title=\"ginger beer\" width=\"228\" height=\"350\" class=\"alignleft size-full wp-image-4397\">\u003c/p>\n\u003cp>I really only have one requirement for ginger beer. I have to feel it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">To wit:\u003c/a> \"...the ginger beer has to sting, burn, and fire up the back of your throat. You have to feel it in your nose and down your gullet.\"\u003c/p>\n\u003cp>I found such a ginger beer in Boston -- made by Goya -- and we used it in all our Black Gosling Dark and Stormys. It was spicy, opaque perfection. Once we moved out here and couldn't find hide nor hair of Goya, I quested for the perfect ginger beer. Nothing served. Not Bundaberg, not Blenheim, not anything you can possibly name. Believe me. I've tried them. ALL of them.\u003c/p>\n\u003cp>In Andronico's British food section, I finally found a ginger beer made by Belvoir, and it was good. It burned my nose and tingled my throat, and I was so happy with that sought-after sensation that I ignored the slight tinge of chlorine in the taste that became decidedly pronounced the more I drank.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I met Tim Warilow of \u003ca href=\"http://www.fever-tree.com/\">Fever-Tree\u003c/a> to sample his newest flavors, I pestered him about ginger beer. Fever-Tree, I argued, was the ideal company to make my favorite type of ginger beer. (Because it's all about me, right?) Tim just smiled and talked up the merits of their ginger ale. (And,\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\"> as I've noted before\u003c/a>, he ain't just whistling dixie on that one. Fever-Tree makes a killer ginger ale.)\u003c/p>\n\u003cp>However, a year later, Fever-Tree is now making ginger beer. I got two precious sample bottles in the mail and chilled them both immediately. One I drank as soon as it was cold, but the other is in safekeeping for another month. \u003c/p>\n\u003cp>In order to best appreciate it, I sipped it neat and not as a mixer. I've come to realize that the best mixers are the ones that can be fully enjoyed without alcohol or other things tarting it up. Fever-Tree's ginger beer is perfection. With each luscious swallow, I feel it trace a satisfyingly fiery path up my nose and down my throat. \u003c/p>\n\u003cp>And the flavor? Well, it was just ginger. I'm not denigrating the flavor with my \"just,\" there, I'm elevating it. That's the flavor, \"just ginger,\" which is as it should be. There was no chlorine aftertaste, no overt sweetness detracting from what ended up being pure ginger in liquid form.\u003c/p>\n\u003cp>Fever-Tree's ginger beer mixes two kinds of ginger: hot Nigerian ginger and fresh green Ecuadorian ginger. Just like all their other products, Fever-Tree's ginger beer is all natural, which explains the slightly cloudy appearance. For me, that cloudy, opaque look is key when layering up that most perfect of New England summer sips, the \u003ca href=\"http://www.imbibemagazine.com/Recipe-Dark-and-Stormy\">Dark and Stormy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, right -- guess what that reserved sample bottle is for? That's right. As soon as I'm allowed, post-delivery, that cold little bottle is going onto my deck and into my first decent Dark and Stormy in years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The curtain goes up on an Oliveto apprenticeship",
"title": "The curtain goes up on an Oliveto apprenticeship",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4195\" title=\"bismarcks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/bismarcks.jpg\" alt=\"bismarcks\" width=\"262\" height=\"350\">I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\u003c/p>\n\u003cp>So, naturally, the first thing to pop into my head for today's post was, \"Oh, I should do something \u003cem>German\u003c/em>.\"\u003c/p>\n\u003cp>Because that's how my mind works.\u003c/p>\n\u003cp>Oh, it's not what you're thinking. My mind has been on the Franco-Prussian War, naturally enough, since I'm currently re-reading \u003ca href=\"http://www.amazon.com/Seven-Ages-Paris-Alistair-Horne/dp/0679454810\">The Seven Ages of Paris\u003c/a> by Alistair Horne.\u003c/p>\n\u003cp>Paris is a city that has been, at least historically, in perpetual turmoil. It started with the Norsemen pillaging and burning the town until they were bought off with a big chunk of land in the North (Normandy). Only to see those same Normans a couple of centuries later restyling themselves as Englishmen and setting the country afire during a little conflict known as The 100 Years War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, there were several plagues, internal revolts, sieges, and revolutions-- 1789, 1830, and 1848 (twice in three months), World Wars I and II, and a near-revolution in 1968.\u003c/p>\n\u003cp>But never did the city of Paris suffer more than during what the French refer to as \u003cem>L'Année Terrible\u003c/em>, 1870-1871.\u003c/p>\n\u003cp>\u003cstrong>The Year in Review\u003c/strong>\u003c/p>\n\u003cp>A sickly Emperor Napoleon III declared war on Prussia on July 19th, 1870, hoping to distract people from the problems at home in his dying Empire. It was a bad move, but one made with characteristically Gallic flair. The French were trounced, the Emperor was captured six weeks later at Sedan, and that was pretty much that.\u003c/p>\n\u003cp>Or so the Parisians thought. They celebrated the fall of the Empire with a lot of cheering and declared The Third Republic two days later. The war was lost, but at least it was over.\u003c/p>\n\u003cp>Or not. The Prussians, with the iron-willed, iron-fisted, all-around Iron Chancellor Otto von Bismarck forging policy, kept on coming. The French, Bismarck felt, needed to be taught a lesson.\u003c/p>\n\u003cp>So they marched on Paris.\u003c/p>\n\u003cp>Surrounding the city, the Prussians sought to starve Paris into capitulation. For five months, the only contact Paris had with the outside world was via hot air balloons floating up and over the enemy filled with letters and dispatches from those trapped inside. The only messages in came from an occasional carrier pigeon. Rats, horses, house pets and nearly every animal in the zoo (one exception being monkeys because, apparently, the Parisians embraced Darwinism) were consumed by the hungry Parisians in their effort to fend off starvation*. By the time the French surrendered, Germany had united over the near-dead body of France and declared itself an empire. At the palace of Versailles, of all places. Nice touch.\u003c/p>\n\u003cp>But that wasn't the worst part.\u003c/p>\n\u003cp>As happened so often in Paris, the working class sparked a revolt, leading to a government take-over. In a nutshell, The Paris Commune was set up, socialist reforms were attempted and things went generally crazy. The Tuilleries Palace was burned to the ground, the Vendome Column toppled, even Notre Dame barely escaped destruction-- it's benches had been piled up and doused with kerosene but was saved at the last minute.\u003c/p>\n\u003cp>The Commune ultimately failed-- stamped out by the what was left of the French government and army in the bloodiest moment of the city's history-- 20,000 Parisians were slaughtered in just one week alone. The city was shattered.\u003c/p>\n\u003cp>Or was it?\u003c/p>\n\u003cp>What has always amazed me is the resilience of Paris. Each time it is beaten down, it seems to come back a little bit stronger. After a year of alienation, isolation, the pounding and ensuing humiliation by a stronger enemy, self-destruction, and thanks to a 5 billion franc war reparation bill, crippling debt, Paris rebounded into one of the most brilliant (or at least, fondly remembered) periods of its history-- \u003cem>La Belle Epoque\u003c/em>, which lasted nearly 43 years. Solidly, it returned to and confirmed its status as the cultural capital of Europe, if not the world.\u003c/p>\n\u003cp>It's as though Paris can historically shake off its woes with its world-famous shrug.\u003c/p>\n\u003cp>\u003cstrong>So why the history lesson today? \u003c/strong>\u003c/p>\n\u003cp>Well, I'm coming out of my own \u003cem>p'tit année terrible\u003c/em>-- one that strangely mimics the year Paris faced, but on a much smaller, human scale. So I'm off to see how the Parisians manage it; to do a little shrugging of my own, you might say. I will eat and wander and observe the natives in a place that is more than likely Bismarck-free both in terms of the pastry and the guy who brought Paris to its knees. Or the one who brought me to mine, for that matter.\u003c/p>\n\u003cp>And maybe I'm hoping for a little \u003cem>belle époque\u003c/em> of my own to begin. 43 years? Yeah, I think that will do. That will do nicely.\u003c/p>\n\u003cp>I will be back blogging June 19th.\u003c/p>\n\u003cp>* On the bright side, the Parisians were never in any danger of running out of wine.\u003c/p>\n\u003cp>\u003cstrong>Bismarcks\u003c/strong>\u003c/p>\n\u003cp>Bismarck is the Canadian/American name for the German pastry Berliner, as in John F. Kennedy's famous declaration, \"Ich bin ein Berliner.\" In Berlin, however, they are referred to as \u003cem>Pfannkuchen\u003c/em>.\u003c/p>\n\u003cp>Call it whatever you like.\u003c/p>\n\u003cp>Apart from the time spent allowing the yeast dough to rise, these doughnuts are relatively simple to make. And delicious-- the unfilled pastry being light and airy and not especially sweet. Fill them with whatever you like, sweet or savory. Hell, toast one and use it to bookend a hamburger, while we're eating things named after German cities.\u003c/p>\n\u003cp>It's a good thing Kennedy wasn't in Hamburg when he decided to make that speech. Or worse, Vienna.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bismarcks\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n2 packages of yeast\u003cbr>\n4 tablespoons of sugar\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n8 egg yolks\u003cbr>\na pinch of salt\u003cbr>\nRaspberry Jam for filling\u003cbr>\nPowdered sugar for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a saucepan, bring milk to a boil. Turn off heat and stir in butter and sugar. Cool to lukewarm. Sprinkle yeast over the top of the milk mixture and leave it to bloom and reanimate for about 10 to 15 minutes, until it starts to foam up.\u003c/p>\n\u003cp>2. Add this yeasty liquid to a large bowl in which the flour and salt have been patiently waiting. Stir and fold to combine into a sticky mess of dough. Cover with a damp, clean cloth and set in a warm place to rise for two hours.\u003c/p>\n\u003cp>3. With floured hands, turn dough onto a lightly-floured surface and roll to a 3/8-inch thickness. Cut into circles (I used a 3 1/2- inch cutter). Place them on a baking sheet or what-have-you and cover with the same damp cloth to rise for another 30 minutes or so.\u003c/p>\n\u003cp>4. Fry the Bismarcks in 350° F vegetable oil or lard for 4 minutes. I find flipping them every 30 seconds helpful for some reason. Drain on a paper towel-lined rack to cool.\u003c/p>\n\u003cp>5. If you are filling these pastries (and you should be or they're not Bismarcks), if you lack a pastry syringe, cut a small opening into the side of each bun and wiggle your knife or (what I used) scissor blade around the inside to create a small pocket into which the jam might find purchase.\u003c/p>\n\u003cp>6. Put jam into a pastry bag with a plain tip. Place the tip into the pastry's hole and pipe in the jam until it starts to spill out the side like some mortal flesh wound. The jam should be cold, like the blood of Bismarck himself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh, and not over anyone's white carpeting.\u003c/p>\n\n",
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"excerpt": "I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\r\n\r\nSo, naturally, the first thing to pop into my head for today's post was, \"I should do something \u003cem>German\u003c/em>.\"\r\n\r\nBecause that's how my mind works.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4195\" title=\"bismarcks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/bismarcks.jpg\" alt=\"bismarcks\" width=\"262\" height=\"350\">I've currently got Paris on the brain. I'm about to invade that city for a week of eating and drinking and wandering and thinking.\u003c/p>\n\u003cp>So, naturally, the first thing to pop into my head for today's post was, \"Oh, I should do something \u003cem>German\u003c/em>.\"\u003c/p>\n\u003cp>Because that's how my mind works.\u003c/p>\n\u003cp>Oh, it's not what you're thinking. My mind has been on the Franco-Prussian War, naturally enough, since I'm currently re-reading \u003ca href=\"http://www.amazon.com/Seven-Ages-Paris-Alistair-Horne/dp/0679454810\">The Seven Ages of Paris\u003c/a> by Alistair Horne.\u003c/p>\n\u003cp>Paris is a city that has been, at least historically, in perpetual turmoil. It started with the Norsemen pillaging and burning the town until they were bought off with a big chunk of land in the North (Normandy). Only to see those same Normans a couple of centuries later restyling themselves as Englishmen and setting the country afire during a little conflict known as The 100 Years War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, there were several plagues, internal revolts, sieges, and revolutions-- 1789, 1830, and 1848 (twice in three months), World Wars I and II, and a near-revolution in 1968.\u003c/p>\n\u003cp>But never did the city of Paris suffer more than during what the French refer to as \u003cem>L'Année Terrible\u003c/em>, 1870-1871.\u003c/p>\n\u003cp>\u003cstrong>The Year in Review\u003c/strong>\u003c/p>\n\u003cp>A sickly Emperor Napoleon III declared war on Prussia on July 19th, 1870, hoping to distract people from the problems at home in his dying Empire. It was a bad move, but one made with characteristically Gallic flair. The French were trounced, the Emperor was captured six weeks later at Sedan, and that was pretty much that.\u003c/p>\n\u003cp>Or so the Parisians thought. They celebrated the fall of the Empire with a lot of cheering and declared The Third Republic two days later. The war was lost, but at least it was over.\u003c/p>\n\u003cp>Or not. The Prussians, with the iron-willed, iron-fisted, all-around Iron Chancellor Otto von Bismarck forging policy, kept on coming. The French, Bismarck felt, needed to be taught a lesson.\u003c/p>\n\u003cp>So they marched on Paris.\u003c/p>\n\u003cp>Surrounding the city, the Prussians sought to starve Paris into capitulation. For five months, the only contact Paris had with the outside world was via hot air balloons floating up and over the enemy filled with letters and dispatches from those trapped inside. The only messages in came from an occasional carrier pigeon. Rats, horses, house pets and nearly every animal in the zoo (one exception being monkeys because, apparently, the Parisians embraced Darwinism) were consumed by the hungry Parisians in their effort to fend off starvation*. By the time the French surrendered, Germany had united over the near-dead body of France and declared itself an empire. At the palace of Versailles, of all places. Nice touch.\u003c/p>\n\u003cp>But that wasn't the worst part.\u003c/p>\n\u003cp>As happened so often in Paris, the working class sparked a revolt, leading to a government take-over. In a nutshell, The Paris Commune was set up, socialist reforms were attempted and things went generally crazy. The Tuilleries Palace was burned to the ground, the Vendome Column toppled, even Notre Dame barely escaped destruction-- it's benches had been piled up and doused with kerosene but was saved at the last minute.\u003c/p>\n\u003cp>The Commune ultimately failed-- stamped out by the what was left of the French government and army in the bloodiest moment of the city's history-- 20,000 Parisians were slaughtered in just one week alone. The city was shattered.\u003c/p>\n\u003cp>Or was it?\u003c/p>\n\u003cp>What has always amazed me is the resilience of Paris. Each time it is beaten down, it seems to come back a little bit stronger. After a year of alienation, isolation, the pounding and ensuing humiliation by a stronger enemy, self-destruction, and thanks to a 5 billion franc war reparation bill, crippling debt, Paris rebounded into one of the most brilliant (or at least, fondly remembered) periods of its history-- \u003cem>La Belle Epoque\u003c/em>, which lasted nearly 43 years. Solidly, it returned to and confirmed its status as the cultural capital of Europe, if not the world.\u003c/p>\n\u003cp>It's as though Paris can historically shake off its woes with its world-famous shrug.\u003c/p>\n\u003cp>\u003cstrong>So why the history lesson today? \u003c/strong>\u003c/p>\n\u003cp>Well, I'm coming out of my own \u003cem>p'tit année terrible\u003c/em>-- one that strangely mimics the year Paris faced, but on a much smaller, human scale. So I'm off to see how the Parisians manage it; to do a little shrugging of my own, you might say. I will eat and wander and observe the natives in a place that is more than likely Bismarck-free both in terms of the pastry and the guy who brought Paris to its knees. Or the one who brought me to mine, for that matter.\u003c/p>\n\u003cp>And maybe I'm hoping for a little \u003cem>belle époque\u003c/em> of my own to begin. 43 years? Yeah, I think that will do. That will do nicely.\u003c/p>\n\u003cp>I will be back blogging June 19th.\u003c/p>\n\u003cp>* On the bright side, the Parisians were never in any danger of running out of wine.\u003c/p>\n\u003cp>\u003cstrong>Bismarcks\u003c/strong>\u003c/p>\n\u003cp>Bismarck is the Canadian/American name for the German pastry Berliner, as in John F. Kennedy's famous declaration, \"Ich bin ein Berliner.\" In Berlin, however, they are referred to as \u003cem>Pfannkuchen\u003c/em>.\u003c/p>\n\u003cp>Call it whatever you like.\u003c/p>\n\u003cp>Apart from the time spent allowing the yeast dough to rise, these doughnuts are relatively simple to make. And delicious-- the unfilled pastry being light and airy and not especially sweet. Fill them with whatever you like, sweet or savory. Hell, toast one and use it to bookend a hamburger, while we're eating things named after German cities.\u003c/p>\n\u003cp>It's a good thing Kennedy wasn't in Hamburg when he decided to make that speech. Or worse, Vienna.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bismarcks\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n2 packages of yeast\u003cbr>\n4 tablespoons of sugar\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n8 egg yolks\u003cbr>\na pinch of salt\u003cbr>\nRaspberry Jam for filling\u003cbr>\nPowdered sugar for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a saucepan, bring milk to a boil. Turn off heat and stir in butter and sugar. Cool to lukewarm. Sprinkle yeast over the top of the milk mixture and leave it to bloom and reanimate for about 10 to 15 minutes, until it starts to foam up.\u003c/p>\n\u003cp>2. Add this yeasty liquid to a large bowl in which the flour and salt have been patiently waiting. Stir and fold to combine into a sticky mess of dough. Cover with a damp, clean cloth and set in a warm place to rise for two hours.\u003c/p>\n\u003cp>3. With floured hands, turn dough onto a lightly-floured surface and roll to a 3/8-inch thickness. Cut into circles (I used a 3 1/2- inch cutter). Place them on a baking sheet or what-have-you and cover with the same damp cloth to rise for another 30 minutes or so.\u003c/p>\n\u003cp>4. Fry the Bismarcks in 350° F vegetable oil or lard for 4 minutes. I find flipping them every 30 seconds helpful for some reason. Drain on a paper towel-lined rack to cool.\u003c/p>\n\u003cp>5. If you are filling these pastries (and you should be or they're not Bismarcks), if you lack a pastry syringe, cut a small opening into the side of each bun and wiggle your knife or (what I used) scissor blade around the inside to create a small pocket into which the jam might find purchase.\u003c/p>\n\u003cp>6. Put jam into a pastry bag with a plain tip. Place the tip into the pastry's hole and pipe in the jam until it starts to spill out the side like some mortal flesh wound. The jam should be cold, like the blood of Bismarck himself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\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/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \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/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n\u003c/div>\u003c/p>",
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"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
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"source": "wnyc"
},
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