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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, I know there must be others out there, making pickles or jam, perfecting a cookie or salting down headcheese. Who are you? And what's your story? How does the Bay Area stack up as a place for creating the tiny, day-to-day business of deliciousness?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jars1.jpg\" alt=\"Homemade jams and pickles from the pantry\" width=\"450\" height=\"338\" class=\"size-full wp-image-2310\">\u003cbr>\n\u003cem>Homemade jams and pickles from the pantry\u003c/em>\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/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \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/24/2009/02/prime-rib-dinner300.jpg\" alt=\"Prime Rib dinner\" align=\"left\">In college I was always broke and ate very little meat. Ironically, I spent my freshman and sophomore years working at a prime rib restaurant called, of all things, The Gentleman's Choice. As I couldn't actually afford the beef dishes we served, I usually ate a free house salad and bread while escaping the cigarette smoke in the kitchen during my breaks. Since serving slabs of prime rib at The Gentleman's Choice, I have eaten at a prime rib house only twice. This is partially due to the fact that I try to eat only grass-fed beef, and there's nary a prime rib house that does that, and also because steakhouses aren't my cup of tea. \u003c/p>\n\u003cp>My first prime rib experience after waitressing at the Gentleman's Choice was about ten years ago in Santa Cruz. While visiting with my family, my Dad insisted we all eat at the Hindquarter -- yes that is really the name -- because, according to Dad, \"Nothing else looks good.\" I rebelled by ordering fish, which was dry and tasteless. The next occasion was last weekend when I was visiting our friends Mark and Margaret in San Diego and they wanted to use a gift certificate they had won for Red Tracton's in Del Mar, a 60-year old landmark from the days when Hollywood icons like Bing Crosby and Jimmy Durante came to watch the ponies. \u003c/p>\n\u003cp>As soon as I entered the building and walked up to the hostess stand next to the bar, I was thrown back to my days serving at The Gentleman's Choice. The décor was dark, the room smelled like beef and butter, and there were old white retirees everywhere drinking cocktails. The only thing missing were the wafts of cigarette smoke, which I am sure would have been there had it been legal.\u003c/p>\n\u003cp>Under normal circumstances, I try to purchase and eat only grass-fed beef. But what do you do when you're faced with a social situation that is in disagreement with your general food philosophy? Do you walk out and say, \"Sorry,\" or do you stay mum and participate? I suppose the answer to this question depends on how vehemently opposed you are to what's being served. A vegetarian in my situation most likely would have walked out (and rightly so), but as I eat meat, this seemed a bit extreme. So as I was handed the menu, I thought \"when in Rome,\" and put my personal beef ideology in a little mental box in the back of my head. This seemed the best thing to do, particularly as I had learned a very important ordering rule years ago.\u003c/p>\n\u003cp>While driving cross country a year after graduating from college with my dearest childhood friend Margaret and her husband Mark, we stopped in Monahan, Texas for lunch. Margaret's black curly hair and her husband's dangling cross earring stuck out in the little diner just as the ten-gallon hats on the male diners would have on Haight Street. As Mark ordered his hamburger, Margaret and I decided on turkey sandwiches. While Mark devoured his juicy all-American meat patty, Margaret and I picked the grayish turkey with a big black vein down the middle from between our sliced bread. Mark looked up and said, \"We're in Texas. Just get the burger.\" Words to live by.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's easy to be a food snob in a steak house. There is no magic behind the dishes; no culinary expertise; and no tantalizing use of fresh ingredients. There are just large slabs of Grade-A beef (industrial food complex beef at that), lots of butter, and mayonnaise-based salad dressings. But I had learned my lesson in Texas and so realized I should just embrace the situation.\u003c/p>\n\u003cp>The gift certificate covered the price of two full prime cuts. Just one of those babies could feed a family of eight easily, although Mark and my husband handily finished most of their dinners plus a good portion of the chocolate cake afterward. I opted for the huge iceberg lettuce chunk with blue cheese and a much smaller steak. Did I enjoy my dinner? Not really, and I actually felt a little sick afterward. But did I hate the experience? No, and here's why. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's simply more fun to eat up and drink your wine, than complain or walk out, especially when someone else is using their gift certificate. The Red Tracton's (or any Gentleman's Choice equivalent) is not my restaurant of choice, but we there for the great company, not the food. I can pretty much guarantee you that I won't be eating in another prime rib house anytime soon, but sometimes it's good to be reminded of your past. And sometimes, when in Rome, it just makes sense to get the prime rib.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlicpowder300.jpg\" alt=\"Garlic Powder\" align=\"left\">For a few years, I have been trying to emulate my grandmother's cooking. I'm lucky because she is still alive and I talk to her nearly every day. So when I have questions about how to make her albondigas or Mexican rice, I can call her and see what I've done wrong. About two years ago, I went to Southern California for ten days with the sole plan of learning several of her recipes. Each day we'd pick one or two things to cook, and I would photograph and take notes and voice record the process.\u003c/p>\n\u003cp>I cherish those voice recordings because her spirit and her personality come through. Though the recipe learning was purely for selfish reasons, she acknowledged through her questions that there may be a larger audience. \"What do I tell \u003cem>them\u003c/em>,\" she asked \"about salt? It's such a personal thing.\" I said, \"Oh, we can just say 'to taste'.\" After that, and throughout the recording, any time she adds salt, then pauses for a beat, and then she says \"to taste.\"\u003c/p>\n\u003cp>Though I am getting some of the recipes straight -- I can make a mean cocido and my albondigas are coming close -- my every day cooking tastes very different than grandma's. Until I had a revelation recently. For most any dish that I make, I cut up fresh garlic and use it along with any fresh herbs, alliums and other flavor builders. The other day, I was completely exhausted so I made a very fast pork stew by tossing the pork with salt, pepper, and something I never use: garlic powder. I had a small container that I had purchased from \u003ca href=\"http://www.penzeys.com\">Penzey's\u003c/a> for a particular recipe or two, and that sits in my cupboard mostly ignored.\u003c/p>\n\u003cp>I'll be darned if that stew didn't come out tasting exactly like it was from grandma's kitchen. I'm not saying that I know everything about cooking, but it amazes me that, being in my mid-thirties and cooking pretty much every day, I can still have culinary epiphanies that completely change my point of view. I don't think that I will be using garlic powder in everything I cook, and I treat it like a totally different flavor than fresh garlic, but it's nice to have another Silva family secret in my back pocket to use in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Though I am getting some of the recipes straight -- I can make a mean cocido and my albondigas are coming close -- my every day cooking tastes very different than grandma's. Until I had a revelation recently. For most any dish that I make, I cut up fresh garlic and use it along with any fresh herbs, alliums and other flavor builders. The other day, I was completely exhausted so I made a very fast pork stew by tossing the pork with salt, pepper, and something I never use: garlic powder. I had a small container that I had purchased from \u003ca href=\"http://www.penzeys.com\">Penzey's\u003c/a> for a particular recipe or two, and that sits in my cupboard mostly ignored.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlicpowder300.jpg\" alt=\"Garlic Powder\" align=\"left\">For a few years, I have been trying to emulate my grandmother's cooking. I'm lucky because she is still alive and I talk to her nearly every day. So when I have questions about how to make her albondigas or Mexican rice, I can call her and see what I've done wrong. About two years ago, I went to Southern California for ten days with the sole plan of learning several of her recipes. Each day we'd pick one or two things to cook, and I would photograph and take notes and voice record the process.\u003c/p>\n\u003cp>I cherish those voice recordings because her spirit and her personality come through. Though the recipe learning was purely for selfish reasons, she acknowledged through her questions that there may be a larger audience. \"What do I tell \u003cem>them\u003c/em>,\" she asked \"about salt? It's such a personal thing.\" I said, \"Oh, we can just say 'to taste'.\" After that, and throughout the recording, any time she adds salt, then pauses for a beat, and then she says \"to taste.\"\u003c/p>\n\u003cp>Though I am getting some of the recipes straight -- I can make a mean cocido and my albondigas are coming close -- my every day cooking tastes very different than grandma's. Until I had a revelation recently. For most any dish that I make, I cut up fresh garlic and use it along with any fresh herbs, alliums and other flavor builders. The other day, I was completely exhausted so I made a very fast pork stew by tossing the pork with salt, pepper, and something I never use: garlic powder. I had a small container that I had purchased from \u003ca href=\"http://www.penzeys.com\">Penzey's\u003c/a> for a particular recipe or two, and that sits in my cupboard mostly ignored.\u003c/p>\n\u003cp>I'll be darned if that stew didn't come out tasting exactly like it was from grandma's kitchen. I'm not saying that I know everything about cooking, but it amazes me that, being in my mid-thirties and cooking pretty much every day, I can still have culinary epiphanies that completely change my point of view. I don't think that I will be using garlic powder in everything I cook, and I treat it like a totally different flavor than fresh garlic, but it's nice to have another Silva family secret in my back pocket to use in the kitchen.\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/24/2009/02/peashoots.jpg\" alt=\"Pea Shoots\">\u003cbr>\nSure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \u003c/p>\n\u003cp>Pea shoots are simply the leaves of the pea plant. But that description doesn't do them justice. The leaves are bright green and succulent, with accompanying tendrils that curl up like wavy Mohawks and have a subtle sugary flavor that is delicious both raw and cooked. Like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. They have a pleasant sweet pea flavor that works well on its own, or as an accent with meats, pastas, or beans. Some things I like to do with pea shoots are: \u003c/p>\n\u003cp>•\tUse as greens in a salad\u003cbr>\n•\tIncorporate into omelets or frittatas\u003cbr>\n•\tInclude in soups as you would spinach or chard\u003cbr>\n•\tStuff inside chicken breasts or flank steak with lemon zest and garlic\u003cbr>\n•\tMix with pastas\u003c/p>\n\u003cp>On Saturday, I was so excited pea shoots were in season, I bought two batches at the farmer's market. The first night, I made pasta with pea shoots and crumbled bacon, and then the next night we had a pea shoot salad with cured chorizo, Marcona almonds, couscous, and lentils. The saltiness of both the bacon and chorizo nicely accented the natural sweet flavor of the pea shoots, as did the Marcona almonds and Parmesan. \u003c/p>\n\u003cp>When cooking pea shoots, be sure not to oversteam them as they'll lose some of their flavor and texture if they're cooked too long. I like to toss them into a very hot pan with a little olive oil so they crisp up a bit before they cook down. If eating raw, make sure you thoroughly trim off the woody ends, and then dress as a salad green. Either way, you can’t go wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Below are the recipes for the dishes I made this week with my pea shoots. Both are easy and relatively fast to make. If you're looking for further inspiration, I found a site called \u003ca href=\"http://www.peashoots.com/\">pea shoots.com\u003c/a>, which has a number of eye-catching recipes that made my mouth water. I haven’t had time to cook any yet, but am especially looking forward to trying the pea shoot and smoked bacon soup (yes, I know, again with the bacon); although the pea shoot bubble and squeak also looks enticing.\u003c/p>\n\u003cp>So if you're looking for a unique Valentine's gift for your sweetheart, how about a bouquet of pea shoots?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salad-peashoot.jpg\" alt=\"pea shoot salad\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 large or 4 small salads\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large bunch of pea shoots (washed with ends trimmed)\u003cbr>\n1/2 cup cooked lentils, white beans, or fava beans\u003cbr>\n1/3 cup roughly-chopped fennel\u003cbr>\n1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes\u003cbr>\n1/3 cup Spanish Marcona almonds\u003cbr>\n1/3 cup cooked couscous\u003cbr>\n1 Tbsp chopped parsley\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nJuice from one medium Meyer lemon or 1 1/2 Eureka lemons\u003cbr>\nZest from one lemon\u003cbr>\n1/4 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.\u003cbr>\n2. Heat olive oil in a medium sauté pan and then add the chopped fennel.\u003cbr>\n3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.\u003cbr>\n4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.\u003cbr>\n5. Drizzle dressing on top of each plate and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta-peashoot.jpg\" alt=\"Pea Shoot Pasta\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Pasta Sautéed with Bacon and Lemon Zest\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces\u003cbr>\n2 cloves garlic\u003cbr>\n1 lb cooked pasta\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 Tbsp lemon zest\u003cbr>\n1 ladle of hot pasta water\u003cbr>\n2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces.\u003cbr>\n2. Heat olive oil in a large skillet or wok until oil starts to sizzle.\u003cbr>\n3. Smash and then chop garlic into medium pieces and add to the olive oil.\u003cbr>\n4. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt.\u003cbr>\n5. Stir in cooked pasta and pasta water.\u003cbr>\n6. Crumble bacon and add to the pasta.\u003cbr>\n7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.\u003c/p>\n\n",
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"excerpt": "Sure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/peashoots.jpg\" alt=\"Pea Shoots\">\u003cbr>\nSure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \u003c/p>\n\u003cp>Pea shoots are simply the leaves of the pea plant. But that description doesn't do them justice. The leaves are bright green and succulent, with accompanying tendrils that curl up like wavy Mohawks and have a subtle sugary flavor that is delicious both raw and cooked. Like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. They have a pleasant sweet pea flavor that works well on its own, or as an accent with meats, pastas, or beans. Some things I like to do with pea shoots are: \u003c/p>\n\u003cp>•\tUse as greens in a salad\u003cbr>\n•\tIncorporate into omelets or frittatas\u003cbr>\n•\tInclude in soups as you would spinach or chard\u003cbr>\n•\tStuff inside chicken breasts or flank steak with lemon zest and garlic\u003cbr>\n•\tMix with pastas\u003c/p>\n\u003cp>On Saturday, I was so excited pea shoots were in season, I bought two batches at the farmer's market. The first night, I made pasta with pea shoots and crumbled bacon, and then the next night we had a pea shoot salad with cured chorizo, Marcona almonds, couscous, and lentils. The saltiness of both the bacon and chorizo nicely accented the natural sweet flavor of the pea shoots, as did the Marcona almonds and Parmesan. \u003c/p>\n\u003cp>When cooking pea shoots, be sure not to oversteam them as they'll lose some of their flavor and texture if they're cooked too long. I like to toss them into a very hot pan with a little olive oil so they crisp up a bit before they cook down. If eating raw, make sure you thoroughly trim off the woody ends, and then dress as a salad green. Either way, you can’t go wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Below are the recipes for the dishes I made this week with my pea shoots. Both are easy and relatively fast to make. If you're looking for further inspiration, I found a site called \u003ca href=\"http://www.peashoots.com/\">pea shoots.com\u003c/a>, which has a number of eye-catching recipes that made my mouth water. I haven’t had time to cook any yet, but am especially looking forward to trying the pea shoot and smoked bacon soup (yes, I know, again with the bacon); although the pea shoot bubble and squeak also looks enticing.\u003c/p>\n\u003cp>So if you're looking for a unique Valentine's gift for your sweetheart, how about a bouquet of pea shoots?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salad-peashoot.jpg\" alt=\"pea shoot salad\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 large or 4 small salads\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large bunch of pea shoots (washed with ends trimmed)\u003cbr>\n1/2 cup cooked lentils, white beans, or fava beans\u003cbr>\n1/3 cup roughly-chopped fennel\u003cbr>\n1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes\u003cbr>\n1/3 cup Spanish Marcona almonds\u003cbr>\n1/3 cup cooked couscous\u003cbr>\n1 Tbsp chopped parsley\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nJuice from one medium Meyer lemon or 1 1/2 Eureka lemons\u003cbr>\nZest from one lemon\u003cbr>\n1/4 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.\u003cbr>\n2. Heat olive oil in a medium sauté pan and then add the chopped fennel.\u003cbr>\n3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.\u003cbr>\n4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.\u003cbr>\n5. Drizzle dressing on top of each plate and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta-peashoot.jpg\" alt=\"Pea Shoot Pasta\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Pasta Sautéed with Bacon and Lemon Zest\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces\u003cbr>\n2 cloves garlic\u003cbr>\n1 lb cooked pasta\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 Tbsp lemon zest\u003cbr>\n1 ladle of hot pasta water\u003cbr>\n2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces.\u003cbr>\n2. Heat olive oil in a large skillet or wok until oil starts to sizzle.\u003cbr>\n3. Smash and then chop garlic into medium pieces and add to the olive oil.\u003cbr>\n4. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt.\u003cbr>\n5. Stir in cooked pasta and pasta water.\u003cbr>\n6. Crumble bacon and add to the pasta.\u003cbr>\n7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.\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/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n",
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"excerpt": "Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \r\nEspecially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \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 if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \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/24/2009/02/box-of-crabs.jpg\" alt=\"Box of Crabs\" align=\"left\"> Early this week, I received a rather frantic phone call from a friend of mine.\u003c/p>\n\u003cp>\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\u003c/p>\n\u003cp>\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\u003c/p>\n\u003cp>I told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n",
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"excerpt": "Early this week, I received a rather frantic phone call from a friend of mine.\r\n\r\n\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\r\n\r\n\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\r\n\r\n\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\r\n\r\nI told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\r\n\r\nI hung up the phone.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Misfortune Cookies: Your Fate is Sealed.",
"title": "Misfortune Cookies: Your Fate is Sealed.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n",
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"excerpt": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
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"description": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means "best wishes and congratulations." In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3225682835/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/giardiniera400.jpg\" alt=\"Giardiniera\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Rule #1 of being a foodie:\u003c/strong> Never turn down an invitation to a pig roast.\u003cbr>\n\u003cstrong>Rule #2 of being a foodie:\u003c/strong> When invited to said pig roast, bring foods that will complement and heighten the piggy experience.\u003c/p>\n\u003cp>There are very few foods that can't be made better with a little bit of spicy goodness. And I take great pride in figuring out exactly what spice will work well on each food. Red pepper flakes are great for pasta and soups, but not tacos. I love \u003ca href=\"https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=358671\">Patak's chile relish\u003c/a> on roast beef, and \u003ca href=\"http://www.amazon.com/Pepper-Plant-Original-California-Style/dp/B0007SN7B4\">The Pepper Plant's hot pepper sauce\u003c/a> on chicken tacos. Harissa has been playing a large part in my kitchen ever since a good friend made some, and I have found it to be the perfect complement to a bowl of rice with tofu and vegetables.\u003c/p>\n\u003cp>When I was invited to a pig roast by some good friends this weekend, I tried to figure out the perfect spicy condiment that was going to enhance the pig without overpowering the delicious flavor. I settled on giardiniera, which is a concoction of pickled vegetables marinated with spicy peppers. It is known as \u003cem>sotto aceti\u003c/em> in Italian, and features a salad-like mixture of lots of different vegetables: bell pepper, olives, celery, carrots, cauliflower and small onions to name a few. In Italy, it's common to see jars of beautifully arranged pickled vegetables available for purchase in stores. In the U.S., giardiniera is prominently featured as a condiment for Italian beef sandwiches as made in Chicago. I thought the acidity of the giardiniera would go well with the roasted pig, and I was right. Though most of our pork eating involved standing around the pig eating it with our hands, once I got to the buffet and ate the pork with the giardiniera, I thought they went together very well as did many of the guests.\u003c/p>\n\u003cp>I opted for a simple giardiniera with only cauliflower, carrots and peppers. The recipe can be adjusted to add in any of the aforementioned vegetables, or anything that would do well pickled in a spicy manner. You could let this marinate for as little as a couple of hours, but I think that it tastes best after being pickled for a day or two. I used small peppers that I had pickled over the summer, but you can choose any type of pickled pepper. Many recipes call for heating the vinegar along with the water, sugar and salt. But, as Deb at \u003ca href=\"http://smittenkitchen.com/2006/09/the-great-souse/\">Smitten Kitchen\u003c/a> says, \"steamy vinegar is no friend to lungs.\" To avoid this, I just skipped heating the vinegar altogether and didn't notice any difference in flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Giardiniera\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes approximately 6 cups\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Active preparation time:\u003c/strong> About 1 hour. Make approximately 2 days before eating.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large head cauliflower, broken into small florets\u003cbr>\n1 bunch carrots, cut into matchsticks\u003cbr>\n1 cup pickled peppers, rinsed\u003cbr>\n1.25 cups white vinegar\u003cbr>\n.25 cups sugar\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n.5 teaspoons yellow mustard seeds\u003cbr>\n2 teaspoons red pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBring 1.5 cups water to a low boil and add sugar and salt. Stir until sugar and salt are dissolved (about a minute or two). Remove from heat and add in vinegar, mustard seeds and red pepper flakes. Set aside and allow the pickling liquid to cool.\u003c/p>\n\u003cp>Blanch cauliflower by bringing a large pot of water to a boil, adding the cauliflower and cooking for approximately 3-4 minutes, then removing from boiling water into an ice-water bath. Repeat for the carrots, cooking for approximately 2-3 minutes. After cauliflower and carrots have cooled completely, remove from ice water to a 2-quart container. Add pickled peppers and mix.\u003c/p>\n\u003cp>Pour pickling liquid over vegetables. Use an inverted plate to weight vegetables so they are submersed in liquid. Cover and refrigerate. After a day, taste and adjust seasonings as necessary (at this point, I originally added more pepper flakes). Keep refrigerated until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>Elsewhere on the web:\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenkitchen.com/2006/09/the-great-souse/\">Giardiniera by Smitten Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/Vegetables-Giardiniera-1322\">Vegetables Giardiniera on Epicurious\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related links on BAB:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/26/pig-on-a-spit/\">Pig on a Spit\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3225682835/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/giardiniera400.jpg\" alt=\"Giardiniera\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Rule #1 of being a foodie:\u003c/strong> Never turn down an invitation to a pig roast.\u003cbr>\n\u003cstrong>Rule #2 of being a foodie:\u003c/strong> When invited to said pig roast, bring foods that will complement and heighten the piggy experience.\u003c/p>\n\u003cp>There are very few foods that can't be made better with a little bit of spicy goodness. And I take great pride in figuring out exactly what spice will work well on each food. Red pepper flakes are great for pasta and soups, but not tacos. I love \u003ca href=\"https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=358671\">Patak's chile relish\u003c/a> on roast beef, and \u003ca href=\"http://www.amazon.com/Pepper-Plant-Original-California-Style/dp/B0007SN7B4\">The Pepper Plant's hot pepper sauce\u003c/a> on chicken tacos. Harissa has been playing a large part in my kitchen ever since a good friend made some, and I have found it to be the perfect complement to a bowl of rice with tofu and vegetables.\u003c/p>\n\u003cp>When I was invited to a pig roast by some good friends this weekend, I tried to figure out the perfect spicy condiment that was going to enhance the pig without overpowering the delicious flavor. I settled on giardiniera, which is a concoction of pickled vegetables marinated with spicy peppers. It is known as \u003cem>sotto aceti\u003c/em> in Italian, and features a salad-like mixture of lots of different vegetables: bell pepper, olives, celery, carrots, cauliflower and small onions to name a few. In Italy, it's common to see jars of beautifully arranged pickled vegetables available for purchase in stores. In the U.S., giardiniera is prominently featured as a condiment for Italian beef sandwiches as made in Chicago. I thought the acidity of the giardiniera would go well with the roasted pig, and I was right. Though most of our pork eating involved standing around the pig eating it with our hands, once I got to the buffet and ate the pork with the giardiniera, I thought they went together very well as did many of the guests.\u003c/p>\n\u003cp>I opted for a simple giardiniera with only cauliflower, carrots and peppers. The recipe can be adjusted to add in any of the aforementioned vegetables, or anything that would do well pickled in a spicy manner. You could let this marinate for as little as a couple of hours, but I think that it tastes best after being pickled for a day or two. I used small peppers that I had pickled over the summer, but you can choose any type of pickled pepper. Many recipes call for heating the vinegar along with the water, sugar and salt. But, as Deb at \u003ca href=\"http://smittenkitchen.com/2006/09/the-great-souse/\">Smitten Kitchen\u003c/a> says, \"steamy vinegar is no friend to lungs.\" To avoid this, I just skipped heating the vinegar altogether and didn't notice any difference in flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Giardiniera\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes approximately 6 cups\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Active preparation time:\u003c/strong> About 1 hour. Make approximately 2 days before eating.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large head cauliflower, broken into small florets\u003cbr>\n1 bunch carrots, cut into matchsticks\u003cbr>\n1 cup pickled peppers, rinsed\u003cbr>\n1.25 cups white vinegar\u003cbr>\n.25 cups sugar\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n.5 teaspoons yellow mustard seeds\u003cbr>\n2 teaspoons red pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBring 1.5 cups water to a low boil and add sugar and salt. Stir until sugar and salt are dissolved (about a minute or two). Remove from heat and add in vinegar, mustard seeds and red pepper flakes. Set aside and allow the pickling liquid to cool.\u003c/p>\n\u003cp>Blanch cauliflower by bringing a large pot of water to a boil, adding the cauliflower and cooking for approximately 3-4 minutes, then removing from boiling water into an ice-water bath. Repeat for the carrots, cooking for approximately 2-3 minutes. After cauliflower and carrots have cooled completely, remove from ice water to a 2-quart container. Add pickled peppers and mix.\u003c/p>\n\u003cp>Pour pickling liquid over vegetables. Use an inverted plate to weight vegetables so they are submersed in liquid. Cover and refrigerate. After a day, taste and adjust seasonings as necessary (at this point, I originally added more pepper flakes). Keep refrigerated until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>Elsewhere on the web:\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenkitchen.com/2006/09/the-great-souse/\">Giardiniera by Smitten Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/Vegetables-Giardiniera-1322\">Vegetables Giardiniera on Epicurious\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related links on BAB:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/26/pig-on-a-spit/\">Pig on a Spit\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I spent three days exploring and tasting at the \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a>, and I barely scratched the surface. How do I know? Because every time I bumped into a colleague and asked them what THEY liked, I heard about something I never even saw, let alone tasted. To put it bluntly, the show is overwhelming. Sadly, much of what is on offer is nothing special at all, but the lure of finding the good stuff keeps me going back for more no matter how tired, bleary eyed, and palate fatigued I get. \u003c/p>\n\u003cp>In past years I've written about trends, but this year I didn't really get a sense of trends. Sure, there were plenty of new products using super antioxidant ingredients and lots of chocolate, especially single estate and exotically flavored varieties. I also saw noticeably fewer salts, but more teas than in years past. But none of that seems earth-shattering news. What struck me this year were what I'm calling \"the good ideas.\" Without further ado, here are some of my top picks for items I hope indicate potential trends in the future. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pbloco.jpg\" alt=\"PB Loco\">\u003cbr>\n\u003ca href=\"http://www.pbloco.com/Expand.asp?ProductCode=PB-ACS\">PB Loco's\u003c/a> Peanut Butter with Asian Curry Spice. I love peanut butter but get awfully tired of all the sweet flavors. I can see a lot more possibilities with a delicious savory jar like this one. I hope they introduce more because right now plain and sweet flavors dominate the shelf. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/lorann.jpg\" alt=\"LorAnn\">\u003cbr>\nApparently bakers and pastry chefs have known about \u003ca href=\"https://www.lorannoils.com/c-10-bakery-emulsions.aspx\">LorAnn\u003c/a> for years. LorAnn makes bakery emulsions which are flavorings that are not alcohol based so they don't \"bake out.\" Available in flavors like almond, rum, buttery vanilla and more, they are bright and true, and very reasonably priced at about $5 for 4 ounces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hawaiichocolate.jpg\" alt=\"Original Hawaiian Chocolate\">\u003cbr>\nI'm excited to see that chocolate is being grown in Hawaii. \u003ca href=\"http://www.originalhawaiianchocolatefactory.com/\">Original Hawaiian Chocolate\u003c/a> products are not quite as good as the best chocolate from Venezuela, but it has its own character and it is better than what is typically used for that local confection, chocolate covered macadamia nuts. I'm sure it will only improve over time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/conservas.jpg\" alt=\"Conservas Gallega\">\u003cbr>\nIf you've been to Barcelona, or seen Anthony Bourdain's Spain episode of \u003cem>Without Reservations\u003c/em> than you just might know something about the quality tinned seafood from Spain that is more highly prized and more expensive than even fresh seafood. Hats off, or perhaps sombreros off, to \u003ca href=\"http://conserveragallega.com/index.html\">Conservas Gallega\u003c/a> for importing these conservas into the US. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/spicygourmet.jpg\" alt=\"The Spicy Gourmet\">\u003cbr>\n\u003ca href=\"http://www.thespicygourmet.com/\">The Spicy Gourmet\u003c/a> spice blending sets. The best spices are whole, freshly toasted and ground. How do you get people to toast and grind? Sell them top quality spices paired with a grinder. I wish this company much success in their worthy endeavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/yakami.jpg\" alt=\"yakami orchard\">\u003cbr>\n\u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">yuzu kosho\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Sudachi\">sudachi\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Kabosu\">kabosu\u003c/a>. If you don't know much about these Japanese ingredients, with any luck, you will soon. \u003ca href=\"http://www.waimports.org/yakami.html\">WA Imports\u003c/a> is bringing beautifully packaged pure Japanese citrus based juices, jams and pastes to market under the brand name Yakami Orchard. These are not the adulterated products you find on the market today and they are great for desserts, sauces, marinades. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Head over to \u003ca href=\"http://cookingwithamy.blogspot.com/2009/01/highlights-from-winter-fancy-food-show.html\">Cooking with Amy \u003c/a>to check out some of my favorite international products from the show.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I spent three days exploring and tasting at the \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a>, and I barely scratched the surface. How do I know? Because every time I bumped into a colleague and asked them what THEY liked, I heard about something I never even saw, let alone tasted. To put it bluntly, the show is overwhelming. Sadly, much of what is on offer is nothing special at all, but the lure of finding the good stuff keeps me going back for more no matter how tired, bleary eyed, and palate fatigued I get. \u003c/p>\n\u003cp>In past years I've written about trends, but this year I didn't really get a sense of trends. Sure, there were plenty of new products using super antioxidant ingredients and lots of chocolate, especially single estate and exotically flavored varieties. I also saw noticeably fewer salts, but more teas than in years past. But none of that seems earth-shattering news. What struck me this year were what I'm calling \"the good ideas.\" Without further ado, here are some of my top picks for items I hope indicate potential trends in the future. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pbloco.jpg\" alt=\"PB Loco\">\u003cbr>\n\u003ca href=\"http://www.pbloco.com/Expand.asp?ProductCode=PB-ACS\">PB Loco's\u003c/a> Peanut Butter with Asian Curry Spice. I love peanut butter but get awfully tired of all the sweet flavors. I can see a lot more possibilities with a delicious savory jar like this one. I hope they introduce more because right now plain and sweet flavors dominate the shelf. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/lorann.jpg\" alt=\"LorAnn\">\u003cbr>\nApparently bakers and pastry chefs have known about \u003ca href=\"https://www.lorannoils.com/c-10-bakery-emulsions.aspx\">LorAnn\u003c/a> for years. LorAnn makes bakery emulsions which are flavorings that are not alcohol based so they don't \"bake out.\" Available in flavors like almond, rum, buttery vanilla and more, they are bright and true, and very reasonably priced at about $5 for 4 ounces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hawaiichocolate.jpg\" alt=\"Original Hawaiian Chocolate\">\u003cbr>\nI'm excited to see that chocolate is being grown in Hawaii. \u003ca href=\"http://www.originalhawaiianchocolatefactory.com/\">Original Hawaiian Chocolate\u003c/a> products are not quite as good as the best chocolate from Venezuela, but it has its own character and it is better than what is typically used for that local confection, chocolate covered macadamia nuts. I'm sure it will only improve over time. \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/24/2009/01/conservas.jpg\" alt=\"Conservas Gallega\">\u003cbr>\nIf you've been to Barcelona, or seen Anthony Bourdain's Spain episode of \u003cem>Without Reservations\u003c/em> than you just might know something about the quality tinned seafood from Spain that is more highly prized and more expensive than even fresh seafood. Hats off, or perhaps sombreros off, to \u003ca href=\"http://conserveragallega.com/index.html\">Conservas Gallega\u003c/a> for importing these conservas into the US. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/spicygourmet.jpg\" alt=\"The Spicy Gourmet\">\u003cbr>\n\u003ca href=\"http://www.thespicygourmet.com/\">The Spicy Gourmet\u003c/a> spice blending sets. The best spices are whole, freshly toasted and ground. How do you get people to toast and grind? Sell them top quality spices paired with a grinder. I wish this company much success in their worthy endeavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/yakami.jpg\" alt=\"yakami orchard\">\u003cbr>\n\u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">yuzu kosho\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Sudachi\">sudachi\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Kabosu\">kabosu\u003c/a>. If you don't know much about these Japanese ingredients, with any luck, you will soon. \u003ca href=\"http://www.waimports.org/yakami.html\">WA Imports\u003c/a> is bringing beautifully packaged pure Japanese citrus based juices, jams and pastes to market under the brand name Yakami Orchard. These are not the adulterated products you find on the market today and they are great for desserts, sauces, marinades. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Head over to \u003ca href=\"http://cookingwithamy.blogspot.com/2009/01/highlights-from-winter-fancy-food-show.html\">Cooking with Amy \u003c/a>to check out some of my favorite international products from the show.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2009 Fancy Food Show: Well, Fancy That.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hello-kitty-pancakes.jpg\" alt=\"Hello Kitty Pancakes\" align=\"left\">The National Association for the Specialty Food Trade put on their \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">34th Winter Fancy Food Show\u003c/a> this week, allowing for exhibitors from around the world to do precisely that-- exhibit themselves. Thousands of vendors and merchants descended upon the Moscone Center in San Francisco from January 18 to January 20th for a fancy food frenzy.\u003c/p>\n\u003cp>I'm not sure I would agree with the term \"fancy\"-- it's always been a troubling word. As a noun, the word \"fancy\" connotes a liking formed by caprice rather than reason. As a transitive verb, it is an action of mistaken belief, of pure imagination. As an adjective, which is how, in this case, it is applied, the word suggests that the food exhibited at the show is \"of particular excellent or highest grade.\"\u003c/p>\n\u003cp>Fancy is, naturally, open to interpretation. Much of the food-- the hundreds of olive oils, cheeses, and cured meats, for example, are just that-- excellent and of the highest grade. But does this term also apply to the likes of, say, Fartless Chili and frozen pizza? Perhaps. Perhaps not. It is simply a matter of prejudice. Yet products were snatched up by buyers from France to Fresno.\u003c/p>\n\u003cp>Since this was my second food show, I was able to learn from my previous mistakes, which included: feeling obligated to try everything, trying to see everything, and making actual eye contact with vendors while wearing a press badge. Armed with experience, I was able to roam the floors with a vague, pleasant eye that managed to avoid the dull and zero in on what was, to me, at least, of interest.\u003c/p>\n\u003cp>The following are a few of the more interesting items found at the Fancy Food Show. They are selected according to my own delights and prejudices. Since this was an international event, I gave no preference to the local, which is my normal custom. Some of the products are odd, others unfortunate, while others are just plain good. Enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I first arrived at the show on Sunday, a woman in the press room gave me a few suggestions for booths to visit. One of those was Brent's of Napa Valley, where I got my morning off to a good start with their Firey (sic) Beer Brittle, made with Red Tail Ale, Spanish peanuts, and chile de arbol as the key ingredients. It was, to put it mildy, fantastic.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/fiery-beer-brittle.jpg\" alt=\"Firey Beer Brittle\">\u003c/p>\n\u003cp>I was determined not to spend my day candy-sampling as I had done before with unfortunate results. I stuck to my vow of avoiding the hundreds of cracker and olive oil offerings and stick with what was new and interesting, faltering only occasionally at a cheese counter that gave up samples of Wensleydale. Three times.\u003c/p>\n\u003cp>I did, however, feel bound to visit the Vosges Chocolate booth to sample the suggested Enchanted Mushroom bar, made with Reishi mushrooms. While the chocolate was excellent, I had forgotten that I had been granted permission to photograph the product the previous day by a kind woman, but neglected to remind the staff of this matter. My fault. But the Harpy that descended upon me at my re-appearance turned the pleasant chocolate-umami taste in my mouth bitter. So no photo. What I never have understood about this convention is that these vendors are here to \u003cem>exhibit\u003c/em> their goods. There's no hiding at an exhibition, no magic Keebler Elf-like factory, so why was she so guarded about her product? There was too much else to see and do to worry about it too much. I mentally flipped that gorgon the bird, but reminded myself to be more careful about taking photographs in the future.\u003c/p>\n\u003cp>On with the show...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/baconnaise-lite.jpg\" alt=\"Baconnaise Lite\">\u003c/p>\n\u003cp>A very enjoyable booth-- perhaps, one of the highlights of the show for me-- was the one belonging to Bacon Salt, home of Baconnaise and, incredibly, Baconnaise Lite. The pleasant irony of all their bacon-related offerings is that there is no bacon involved in the making of any of their products. And that they are, in fact, vegetarian. This is typically not my style of food. Fake anything has no general appeal, but oh, their give-away bacon-flavored lip balm. They gave me two. I think what I was so taken with was the good-guy frat boy feel I got from the creators. And I mean that in the best sense. The Fancy Food Show is, in its own way, a fraternity of food vendors. Nowhere was the party atmosphere thicker than at their booth. They even asked me if I wanted one of them to put on the bacon suit hiding under the front table so that I might have a photo taken with it. The hospitality industry, in my opinion, at its best.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/tur-duc-hen.jpg\" alt=\"Tur-duc-hen\">\u003c/p>\n\u003cp>My next notable stop was at the Tur-Duc-Hen booth. I'd never had the much-blogged-and-Twittered-about holiday fad food, nor had I ever had any real desire to. Not being much of a coprophage, I find it difficult to imagine that any food beginning with the letters t-u-r-d could be much good. \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake of Hedonia\u003c/a> remarked, upon my mentioning the product, something akin to \"Great, they've managed to take three birds and turn them into one, flavorless dish.\" I could not have agreed more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/vitamiel.jpg\" alt=\"Vitamiel\">\u003c/p>\n\u003cp>With all the sugar, processed food, and unnaturally-formed proteins already ingested, I needed a bit of gustatory help. Fortunately, I found myself in front of the Seis Natural booth, with their bee bread, royal jelly, and Aguijon-- a libido-increasing, honey-fueled sex potion. Intrigued by the bee bread, but not wanting to increase my sex drive at a gigantic food show, I sampled the Vitalmiel, which promised to \"power up my globules.\" It tasted of honey, of course, but contained a difficult-to-describe acidity which balanced the sweetness. Perhaps it was the mere power of suggestion, but I found that my globules-- especially the ones I never knew I had-- were indeed powered.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/yakult.jpg\" alt=\"Yakult\">\u003c/p>\n\u003cp>Close by, I was offered a daily dose of Yakult from Japan. I had accepted the sample expecting some drinkable yogurt made from yak's milk, but what I got was a jolt of about 8 billion probiotic bacteria swimming around in a surprisingly delicious, tangy, citrus yogurt drink. I mentally set them to work on the tur-duc-hen.\u003c/p>\n\u003cp>One more reason to love Japan was the discovery of Hello Kitty pancake (pictured in the top photo), brownie, and cupcake mixes. All in Spanish. Much to my disappointment, the vendors explained that their current licensing extends to Mexico, but not, as yet, to the United States. So for those of us looking to add a little extra \u003ca href=\"http://en.wikipedia.org/wiki/Kawaii\">\u003cem>kawaii\u003c/em>\u003c/a> to our mornings, we'll just have to wait a little longer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/iron-chef-merlot.jpg\" alt=\"Iron Chef Merlot\">\u003c/p>\n\u003cp>Among the more personally irritating offerings at the food show was the Iron Chef wine collection. The wines are produced in Italy, a country with a reputation for creating some of the most sought-after wines in the world. And some of the worst plonk. Though Iron Chef wine, at least the Sangiovese I tasted, would not fit neatly into either category, I would place it closer to the latter than the former. To me, it is marketing at it's worst. And don't get me started on the packaging.\u003c/p>\n\u003cp>After two days of wandering, talking, and tasting, my feet ached and my globules were fading. Fast. I had seen enough good, bad, and, for the most part, boring food products to last me the rest of the year. I would have given anything for a smart, new cocktail on offer, but I couldn't find one, though I know they must have been around somewhere. I was just too brain dead to put the effort into navigating a map.\u003c/p>\n\u003cp>As I began to make my way out of the North Hall of Moscone Center, I spied a little stand-- nothing of special interest at first glance. Natural Directions Organic. The banner suspended above the booth promised, \"All Natural, All Organic, All The Time.\" They sold sparking, organic juice. What caught my attention was the woman standing beneath the sign. She was, to put it bluntly, anything but natural. If she was the representative of natural direction, I felt the company had taken some unfortunate turn off the highway several miles back and had gotten hopelessly lost. From a distance, I could just make out the swollen shape of her collagened lips saying a little something to a prospective customer. As she smiled, her forehead remained motionless-- as stiff as the naval captain's cap she wore at a cocky angle over her bleached-blonde hair. She was, at the very least, fancy.\u003c/p>\n\u003cp>I moved closer to her, wanting to make certain she was, in fact, a real woman. As tired as I was, I felt the need to find out if she was a drag queen, which would have been a stroke of ironic marketing brilliance, in my opinion. I chatted her up a bit, asking about the products she was selling because I wanted to hear her speak. As I did, I looked into her eyes. Or, rather, just above them, to the false eyelashes that had been put on at an angle almost as jaunty as her hat. She suggested I try the pomegranate soda.\"That's the best one, if you ask me,\" she confided. \"It tastes even better with a little vodka in it.\"\u003c/p>\n\u003cp>\"Well, what doesn't?\" was the best I could reply.\u003c/p>\n\u003cp>And then it hit me-- this woman, who a mere five seconds prior I had viewed as oddly unreal, was, in fact, the most honest person I had encountered at the show. Not that the others were especially dishonest. It was simply that all I had heard from people for two exhausting days were talking points about the greatness of their products, which was understandable, given the venue. But here was this wonderful woman-- suddenly lovely in my eyes-- who decided to tell it like it was. \u003c/p>\n\u003cp>It was just the refreshment I needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Pity there was no vodka.\u003c/p>\n\n",
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"excerpt": "The National Association for the Specialty Food Trade put on their 34th Winter Fancy Food Show this week, allowing for exhibitors from around the world to do precisely that-- exhibit themselves. Thousands of vendors and merchants descended upon the Moscone Center in San Francisco from January 18 to January 20th for a fancy food frenzy.\r\n\r\nI'm not sure I would agree with the term \"fancy\"-- it's always been a troubling word. As a noun, the word \"fancy\" connotes a liking formed by caprice rather than reason. As a transitive verb, it is an action of mistaken belief, of pure imagination. As an adjective, which is how, in this case, it is applied, the word suggests that the food exhibited at the show is \"of particular excellent or highest grade.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hello-kitty-pancakes.jpg\" alt=\"Hello Kitty Pancakes\" align=\"left\">The National Association for the Specialty Food Trade put on their \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">34th Winter Fancy Food Show\u003c/a> this week, allowing for exhibitors from around the world to do precisely that-- exhibit themselves. Thousands of vendors and merchants descended upon the Moscone Center in San Francisco from January 18 to January 20th for a fancy food frenzy.\u003c/p>\n\u003cp>I'm not sure I would agree with the term \"fancy\"-- it's always been a troubling word. As a noun, the word \"fancy\" connotes a liking formed by caprice rather than reason. As a transitive verb, it is an action of mistaken belief, of pure imagination. As an adjective, which is how, in this case, it is applied, the word suggests that the food exhibited at the show is \"of particular excellent or highest grade.\"\u003c/p>\n\u003cp>Fancy is, naturally, open to interpretation. Much of the food-- the hundreds of olive oils, cheeses, and cured meats, for example, are just that-- excellent and of the highest grade. But does this term also apply to the likes of, say, Fartless Chili and frozen pizza? Perhaps. Perhaps not. It is simply a matter of prejudice. Yet products were snatched up by buyers from France to Fresno.\u003c/p>\n\u003cp>Since this was my second food show, I was able to learn from my previous mistakes, which included: feeling obligated to try everything, trying to see everything, and making actual eye contact with vendors while wearing a press badge. Armed with experience, I was able to roam the floors with a vague, pleasant eye that managed to avoid the dull and zero in on what was, to me, at least, of interest.\u003c/p>\n\u003cp>The following are a few of the more interesting items found at the Fancy Food Show. They are selected according to my own delights and prejudices. Since this was an international event, I gave no preference to the local, which is my normal custom. Some of the products are odd, others unfortunate, while others are just plain good. Enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I first arrived at the show on Sunday, a woman in the press room gave me a few suggestions for booths to visit. One of those was Brent's of Napa Valley, where I got my morning off to a good start with their Firey (sic) Beer Brittle, made with Red Tail Ale, Spanish peanuts, and chile de arbol as the key ingredients. It was, to put it mildy, fantastic.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/fiery-beer-brittle.jpg\" alt=\"Firey Beer Brittle\">\u003c/p>\n\u003cp>I was determined not to spend my day candy-sampling as I had done before with unfortunate results. I stuck to my vow of avoiding the hundreds of cracker and olive oil offerings and stick with what was new and interesting, faltering only occasionally at a cheese counter that gave up samples of Wensleydale. Three times.\u003c/p>\n\u003cp>I did, however, feel bound to visit the Vosges Chocolate booth to sample the suggested Enchanted Mushroom bar, made with Reishi mushrooms. While the chocolate was excellent, I had forgotten that I had been granted permission to photograph the product the previous day by a kind woman, but neglected to remind the staff of this matter. My fault. But the Harpy that descended upon me at my re-appearance turned the pleasant chocolate-umami taste in my mouth bitter. So no photo. What I never have understood about this convention is that these vendors are here to \u003cem>exhibit\u003c/em> their goods. There's no hiding at an exhibition, no magic Keebler Elf-like factory, so why was she so guarded about her product? There was too much else to see and do to worry about it too much. I mentally flipped that gorgon the bird, but reminded myself to be more careful about taking photographs in the future.\u003c/p>\n\u003cp>On with the show...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/baconnaise-lite.jpg\" alt=\"Baconnaise Lite\">\u003c/p>\n\u003cp>A very enjoyable booth-- perhaps, one of the highlights of the show for me-- was the one belonging to Bacon Salt, home of Baconnaise and, incredibly, Baconnaise Lite. The pleasant irony of all their bacon-related offerings is that there is no bacon involved in the making of any of their products. And that they are, in fact, vegetarian. This is typically not my style of food. Fake anything has no general appeal, but oh, their give-away bacon-flavored lip balm. They gave me two. I think what I was so taken with was the good-guy frat boy feel I got from the creators. And I mean that in the best sense. The Fancy Food Show is, in its own way, a fraternity of food vendors. Nowhere was the party atmosphere thicker than at their booth. They even asked me if I wanted one of them to put on the bacon suit hiding under the front table so that I might have a photo taken with it. The hospitality industry, in my opinion, at its best.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/tur-duc-hen.jpg\" alt=\"Tur-duc-hen\">\u003c/p>\n\u003cp>My next notable stop was at the Tur-Duc-Hen booth. I'd never had the much-blogged-and-Twittered-about holiday fad food, nor had I ever had any real desire to. Not being much of a coprophage, I find it difficult to imagine that any food beginning with the letters t-u-r-d could be much good. \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake of Hedonia\u003c/a> remarked, upon my mentioning the product, something akin to \"Great, they've managed to take three birds and turn them into one, flavorless dish.\" I could not have agreed more.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/vitamiel.jpg\" alt=\"Vitamiel\">\u003c/p>\n\u003cp>With all the sugar, processed food, and unnaturally-formed proteins already ingested, I needed a bit of gustatory help. Fortunately, I found myself in front of the Seis Natural booth, with their bee bread, royal jelly, and Aguijon-- a libido-increasing, honey-fueled sex potion. Intrigued by the bee bread, but not wanting to increase my sex drive at a gigantic food show, I sampled the Vitalmiel, which promised to \"power up my globules.\" It tasted of honey, of course, but contained a difficult-to-describe acidity which balanced the sweetness. Perhaps it was the mere power of suggestion, but I found that my globules-- especially the ones I never knew I had-- were indeed powered.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/yakult.jpg\" alt=\"Yakult\">\u003c/p>\n\u003cp>Close by, I was offered a daily dose of Yakult from Japan. I had accepted the sample expecting some drinkable yogurt made from yak's milk, but what I got was a jolt of about 8 billion probiotic bacteria swimming around in a surprisingly delicious, tangy, citrus yogurt drink. I mentally set them to work on the tur-duc-hen.\u003c/p>\n\u003cp>One more reason to love Japan was the discovery of Hello Kitty pancake (pictured in the top photo), brownie, and cupcake mixes. All in Spanish. Much to my disappointment, the vendors explained that their current licensing extends to Mexico, but not, as yet, to the United States. So for those of us looking to add a little extra \u003ca href=\"http://en.wikipedia.org/wiki/Kawaii\">\u003cem>kawaii\u003c/em>\u003c/a> to our mornings, we'll just have to wait a little longer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/iron-chef-merlot.jpg\" alt=\"Iron Chef Merlot\">\u003c/p>\n\u003cp>Among the more personally irritating offerings at the food show was the Iron Chef wine collection. The wines are produced in Italy, a country with a reputation for creating some of the most sought-after wines in the world. And some of the worst plonk. Though Iron Chef wine, at least the Sangiovese I tasted, would not fit neatly into either category, I would place it closer to the latter than the former. To me, it is marketing at it's worst. And don't get me started on the packaging.\u003c/p>\n\u003cp>After two days of wandering, talking, and tasting, my feet ached and my globules were fading. Fast. I had seen enough good, bad, and, for the most part, boring food products to last me the rest of the year. I would have given anything for a smart, new cocktail on offer, but I couldn't find one, though I know they must have been around somewhere. I was just too brain dead to put the effort into navigating a map.\u003c/p>\n\u003cp>As I began to make my way out of the North Hall of Moscone Center, I spied a little stand-- nothing of special interest at first glance. Natural Directions Organic. The banner suspended above the booth promised, \"All Natural, All Organic, All The Time.\" They sold sparking, organic juice. What caught my attention was the woman standing beneath the sign. She was, to put it bluntly, anything but natural. If she was the representative of natural direction, I felt the company had taken some unfortunate turn off the highway several miles back and had gotten hopelessly lost. From a distance, I could just make out the swollen shape of her collagened lips saying a little something to a prospective customer. As she smiled, her forehead remained motionless-- as stiff as the naval captain's cap she wore at a cocky angle over her bleached-blonde hair. She was, at the very least, fancy.\u003c/p>\n\u003cp>I moved closer to her, wanting to make certain she was, in fact, a real woman. As tired as I was, I felt the need to find out if she was a drag queen, which would have been a stroke of ironic marketing brilliance, in my opinion. I chatted her up a bit, asking about the products she was selling because I wanted to hear her speak. As I did, I looked into her eyes. Or, rather, just above them, to the false eyelashes that had been put on at an angle almost as jaunty as her hat. She suggested I try the pomegranate soda.\"That's the best one, if you ask me,\" she confided. \"It tastes even better with a little vodka in it.\"\u003c/p>\n\u003cp>\"Well, what doesn't?\" was the best I could reply.\u003c/p>\n\u003cp>And then it hit me-- this woman, who a mere five seconds prior I had viewed as oddly unreal, was, in fact, the most honest person I had encountered at the show. Not that the others were especially dishonest. It was simply that all I had heard from people for two exhausting days were talking points about the greatness of their products, which was understandable, given the venue. But here was this wonderful woman-- suddenly lovely in my eyes-- who decided to tell it like it was. \u003c/p>\n\u003cp>It was just the refreshment I needed.\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/24/2009/01/receipt.jpg\" alt=\"receipt from Venissimo\">\u003c/p>\n\u003cp>Okay, are you ready for this, world? Because this idea is the CHEESIEST!\u003c/p>\n\u003cp>Fellow Bay Area Bites blogger Jen Maiser sent me this receipt from the recently-opened \u003ca href=\"http://www.venissimo.com/store/\">Venissimo Cheese \u003c/a> with the note, \"Thought you'd be interested in seeing this receipt from a new store in Long Beach.\" \u003c/p>\n\u003cp>(First of all, can we have a little side conversation of how flippin' awesome it is to receive receipts in the mail that might be \"of interest\"? It's like our food geekery knows no bounds!)\u003c/p>\n\u003cp>Now take a look at that receipt and see just how much bang you get for your buck. You get:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. The name of the cheese you bought: very key if you lose the little papers the cheese was wrapped in, or if you didn't lose them but were unfortunate enough to have a cheesemonger like me whose bad handwriting rendered the little cheese papers illegible.\u003c/p>\n\u003cp>2. The pronunciation of said cheese: in order not to embarrass yourself when you go back and reorder that \"grow-YER\" you enjoyed so much in your fondue.\u003c/p>\n\u003cp>3. The place of origin: because you might go there to get the cheese some day, and also because geography is fun.\u003c/p>\n\u003cp>4. The milk and treatment: because cow or sheep, raw or not-so-raw, it can matter for health reasons or just for general personal edification reasons.\u003c/p>\n\u003cp>5. Tasting notes: so you can impress your friends at the dinner table with just how sensitive and refined your palate is compared to theirs.\u003c/p>\n\u003cp>6. Wine pairing: because \"What wine should I have with this?\" was the question we got as often as \"Where's the Slanted Door?\" at Ye Olde Stanke Cheeseshoppe. Also, check it out -- they give you no less than four recommendations for each cheese!\u003c/p>\n\u003cp>The green side of me whispers that this is \u003cem>probably\u003c/em> a waste of paper -- can you imagine how long your receipt would be if you bought 4-6 cheeses? -- but the cheesemonger in me drowns that side out, because this a genius idea that serves both retailers and customers well. \u003c/p>\n\u003cp>Belissimo, Venissimo!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Brava.\u003c/p>\n\n",
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"excerpt": "Okay, are you ready for this, world? Because this idea is the CHEESIEST!\r\n\r\nFellow Bay Area Bites blogger Jen Maiser sent me this receipt from the recently-opened \u003cb>\u003ca href=\"http://www.venissimo.com/store/\">Venissimo Cheese \u003c/a>\u003c/b> with the note, \"Thought you'd be interested in seeing this receipt from a new store in Long Beach.\" \r\n\r\n(First of all, can we have a little side conversation of how flippin' awesome it is to receive receipts in the mail that might be \"of interest\"? It's like our food geekery knows no bounds!)\r\n\r\nNow take a look at that receipt and see just how much bang you get for your buck.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. The name of the cheese you bought: very key if you lose the little papers the cheese was wrapped in, or if you didn't lose them but were unfortunate enough to have a cheesemonger like me whose bad handwriting rendered the little cheese papers illegible.\u003c/p>\n\u003cp>2. The pronunciation of said cheese: in order not to embarrass yourself when you go back and reorder that \"grow-YER\" you enjoyed so much in your fondue.\u003c/p>\n\u003cp>3. The place of origin: because you might go there to get the cheese some day, and also because geography is fun.\u003c/p>\n\u003cp>4. The milk and treatment: because cow or sheep, raw or not-so-raw, it can matter for health reasons or just for general personal edification reasons.\u003c/p>\n\u003cp>5. Tasting notes: so you can impress your friends at the dinner table with just how sensitive and refined your palate is compared to theirs.\u003c/p>\n\u003cp>6. Wine pairing: because \"What wine should I have with this?\" was the question we got as often as \"Where's the Slanted Door?\" at Ye Olde Stanke Cheeseshoppe. Also, check it out -- they give you no less than four recommendations for each cheese!\u003c/p>\n\u003cp>The green side of me whispers that this is \u003cem>probably\u003c/em> a waste of paper -- can you imagine how long your receipt would be if you bought 4-6 cheeses? -- but the cheesemonger in me drowns that side out, because this a genius idea that serves both retailers and customers well. \u003c/p>\n\u003cp>Belissimo, Venissimo!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Brava.\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/24/2009/01/hot-chocolate_bab.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. The other problem with buying cups of hot chocolate is that the paper cups and plastic lids sabotage any attempt to really enjoy the full flavor and aroma of the drink. Worst of all, you either need to drink your tasty beverage on the go, or get it back home in the cold, only to find it’s lukewarm when you finally sit down to drink it. No. I have a primal need to warm up on a cold day with a steaming cup of hot chocolate -- in a real cup, in my favorite chair -- and so I need to make it at home.\u003c/p>\n\u003cp>When I was in college, I was misinformed and poor, so we used Swiss Miss packets of cocoa. After dumping each pack in a cup of microwave warmed water, we would all settle down for what we hoped would be a delicious treat (which often included Peppermint Schnapps). I didn’t realize at the time that I was a foodie, but I did know one thing: those cups of cocoa were awful. If it weren’t for the Schnapps, I would have passed on the whole affair. \u003c/p>\n\u003cp>It was only when I was an adult that I started to make real hot chocolate. I learned that there is a difference between hot cocoa and hot chocolate, and experimented with different cocoa powders and bittersweet bars, enjoying the results from both, but preferring hot chocolate. In case you’re curious, hot cocoa is made using cocoa powder, sugar, and milk, while hot chocolate is made with melted chocolate, sugar, and milk. For me, there’s just something about drizzling hot bittersweet chocolate into warmed milk that really satisfies both my hot beverage and chocolate cravings.\u003c/p>\n\u003cp>For years I topped my hot chocolate with either warm milk foam or whipped cream, which at the time seemed perfect. But, a few weeks ago, my mother created the ultimate topping for our steaming chocolate beverages: \u003cstrong>homemade marshmallow whip\u003c/strong>. She initially made a batch of \u003ca href=\"http://www.cooks.com/rec/doc/0,196,158177-224202,00.html\">All-Around Frosting from Cooks.com\u003c/a> to frost my daughters' gingerbread house, but we soon realized that this lovely confection had a far greater purpose in our lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although the recipe is supposedly for frosting, the ingredients are everything you would need to make marshmallows, minus the gelatin, and the result is the lightest marshmallow whip you could ever hope for. My only recommendation is to half the recipe if you don't want a ton of it.\u003c/p>\n\u003cp>One of the things I love about using the homemade marshmallow whip is that it has a luscious creamy texture that melts beautifully into your hot chocolate. It is also rich and full enough to add body to your drink if you want to use low-fat or nonfat milk. And, you can always frost a cake or stick a gingerbread house together with it if afterward.\u003c/p>\n\u003cp>So the next time you crave a cup of hot chocolate, go for a version that doesn’t come in a paper cup and isn't made from a packet. Adding Schnapps, however, is completely up to you.\u003c/p>\n\u003cp>\u003cstrong>Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n•\t2 1/2 cups whole or low-fat milk\u003cbr>\n•\t4 ounces bittersweet chocolate, chopped\u003cbr>\n•\t2 tablespoons sugar\u003cbr>\n•\t1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cp>A. Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/p>\n\u003cp>B. Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/p>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\n",
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"excerpt": "On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-chocolate_bab.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. The other problem with buying cups of hot chocolate is that the paper cups and plastic lids sabotage any attempt to really enjoy the full flavor and aroma of the drink. Worst of all, you either need to drink your tasty beverage on the go, or get it back home in the cold, only to find it’s lukewarm when you finally sit down to drink it. No. I have a primal need to warm up on a cold day with a steaming cup of hot chocolate -- in a real cup, in my favorite chair -- and so I need to make it at home.\u003c/p>\n\u003cp>When I was in college, I was misinformed and poor, so we used Swiss Miss packets of cocoa. After dumping each pack in a cup of microwave warmed water, we would all settle down for what we hoped would be a delicious treat (which often included Peppermint Schnapps). I didn’t realize at the time that I was a foodie, but I did know one thing: those cups of cocoa were awful. If it weren’t for the Schnapps, I would have passed on the whole affair. \u003c/p>\n\u003cp>It was only when I was an adult that I started to make real hot chocolate. I learned that there is a difference between hot cocoa and hot chocolate, and experimented with different cocoa powders and bittersweet bars, enjoying the results from both, but preferring hot chocolate. In case you’re curious, hot cocoa is made using cocoa powder, sugar, and milk, while hot chocolate is made with melted chocolate, sugar, and milk. For me, there’s just something about drizzling hot bittersweet chocolate into warmed milk that really satisfies both my hot beverage and chocolate cravings.\u003c/p>\n\u003cp>For years I topped my hot chocolate with either warm milk foam or whipped cream, which at the time seemed perfect. But, a few weeks ago, my mother created the ultimate topping for our steaming chocolate beverages: \u003cstrong>homemade marshmallow whip\u003c/strong>. She initially made a batch of \u003ca href=\"http://www.cooks.com/rec/doc/0,196,158177-224202,00.html\">All-Around Frosting from Cooks.com\u003c/a> to frost my daughters' gingerbread house, but we soon realized that this lovely confection had a far greater purpose in our lives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although the recipe is supposedly for frosting, the ingredients are everything you would need to make marshmallows, minus the gelatin, and the result is the lightest marshmallow whip you could ever hope for. My only recommendation is to half the recipe if you don't want a ton of it.\u003c/p>\n\u003cp>One of the things I love about using the homemade marshmallow whip is that it has a luscious creamy texture that melts beautifully into your hot chocolate. It is also rich and full enough to add body to your drink if you want to use low-fat or nonfat milk. And, you can always frost a cake or stick a gingerbread house together with it if afterward.\u003c/p>\n\u003cp>So the next time you crave a cup of hot chocolate, go for a version that doesn’t come in a paper cup and isn't made from a packet. Adding Schnapps, however, is completely up to you.\u003c/p>\n\u003cp>\u003cstrong>Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n•\t2 1/2 cups whole or low-fat milk\u003cbr>\n•\t4 ounces bittersweet chocolate, chopped\u003cbr>\n•\t2 tablespoons sugar\u003cbr>\n•\t1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cp>A. Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/p>\n\u003cp>B. Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/p>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"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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"id": "fresh-air",
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"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",
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"source": "NPR"
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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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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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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