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"disqusTitle": "Country Ham 'n All the Fixins",
"title": "Country Ham 'n All the Fixins",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n",
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"description": "My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Luxor Cab Ruined My Dinner",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s1600-h/taxi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s320/taxi.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You know the old saying: \"It is better to travel hopefully than to arrive\"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just \u003ci>hope\u003c/i> it shows up at all.\u003c/p>\n\u003cp>My husband and I MUNI'd for a few years, but door-to-door, the travel time was sometimes over an hour when the restaurant was only ten minutes away by car. We have our own car, but parking is a nightmare in some neighborhoods and we enjoy wine with dinner. There are enough drunk drivers careering around the streets of San Francisco, we don't need to add to them.\u003c/p>\n\u003cp>Correct me if I'm wrong, but when you call a cab company and they tell you they're sending a cab your way, you've entered into an agreement. They've agreed to send you something, and you've agreed to wait. And wait. And wait. AND WAIT! \u003c/p>\n\u003cp>It's gotten so bad that after we call a cab, we now look at the clock and estimate how long we'll wait before we try to hail one off the street or call another company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For us, the worst cab offenders have been \u003ca href=\"http://www.luxorcab.com/\">\u003cb>Luxor\u003c/b>\u003c/a> and \u003ca href=\"http://www.yellowcabsf.com/index.php\">\u003cb>Yellow Cab\u003c/b>\u003c/a>. They're both equally horrible, and by the time we finally weaned ourselves off of both companies, we had lost count how many times we had called for cabs that never showed up. We lost count of how many times we paced around the sidewalk outside our building, straining through the dark to find the muted light on top of a car roof. We lost count of how many times we called the cab company back to ask where the HELL our promised cab was only to be met with a busy signal over and over and over and OVER again!\u003c/p>\n\u003cp>We've also lost count of how many times we've had to call sympathetic hosts and hostesses and push our reservation by 15, 40, 60 minutes. Another time, we weren't so lucky and we lost our reservation and our dinner. We had Luxor to thank for completely ruining a night out we had been anticipating for weeks. \u003c/p>\n\u003cp>Of course now, some restaurants have even started instituting a grace period. If you don't show up, say, within 15 minutes of your original reservation time, you risk losing the reservation entirely. I don't blame the restaurants for this policy, because just like ordering a cab, a reservation is an agreement. A contract. A promise to show up when you said you would show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why don't the cab companies understand this?\u003c/p>\n\n",
"disqusIdentifier": "852 http://blogs.kqed.org/bayareabites/2008/02/04/luxor-cab-ruined-my-dinner/",
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"description": "You know the old saying: "It is better to travel hopefully than to arrive"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just hope it shows up at all. My husband and I MUNI'd for",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s1600-h/taxi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s320/taxi.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You know the old saying: \"It is better to travel hopefully than to arrive\"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just \u003ci>hope\u003c/i> it shows up at all.\u003c/p>\n\u003cp>My husband and I MUNI'd for a few years, but door-to-door, the travel time was sometimes over an hour when the restaurant was only ten minutes away by car. We have our own car, but parking is a nightmare in some neighborhoods and we enjoy wine with dinner. There are enough drunk drivers careering around the streets of San Francisco, we don't need to add to them.\u003c/p>\n\u003cp>Correct me if I'm wrong, but when you call a cab company and they tell you they're sending a cab your way, you've entered into an agreement. They've agreed to send you something, and you've agreed to wait. And wait. And wait. AND WAIT! \u003c/p>\n\u003cp>It's gotten so bad that after we call a cab, we now look at the clock and estimate how long we'll wait before we try to hail one off the street or call another company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For us, the worst cab offenders have been \u003ca href=\"http://www.luxorcab.com/\">\u003cb>Luxor\u003c/b>\u003c/a> and \u003ca href=\"http://www.yellowcabsf.com/index.php\">\u003cb>Yellow Cab\u003c/b>\u003c/a>. They're both equally horrible, and by the time we finally weaned ourselves off of both companies, we had lost count how many times we had called for cabs that never showed up. We lost count of how many times we paced around the sidewalk outside our building, straining through the dark to find the muted light on top of a car roof. We lost count of how many times we called the cab company back to ask where the HELL our promised cab was only to be met with a busy signal over and over and over and OVER again!\u003c/p>\n\u003cp>We've also lost count of how many times we've had to call sympathetic hosts and hostesses and push our reservation by 15, 40, 60 minutes. Another time, we weren't so lucky and we lost our reservation and our dinner. We had Luxor to thank for completely ruining a night out we had been anticipating for weeks. \u003c/p>\n\u003cp>Of course now, some restaurants have even started instituting a grace period. If you don't show up, say, within 15 minutes of your original reservation time, you risk losing the reservation entirely. I don't blame the restaurants for this policy, because just like ordering a cab, a reservation is an agreement. A contract. A promise to show up when you said you would show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why don't the cab companies understand this?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Welsh Rabbit, Welsh Rarebit",
"title": "Welsh Rabbit, Welsh Rarebit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s1600-h/bunny.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s320/bunny.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh.\u003c/p>\n\u003cp>I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S. O. S. , also known as chipped beef on toast. I was certain of two things: 1) bread and cheese were involved and 2) the Welsh were not being flattered in the naming of this dish. I did a little research.\u003c/p>\n\u003cp>Yes, it was cheese toast and, no, praise for Welsh culture was not intended. Though ostensibly an English dish (other British and European cultures have their own versions), the original name of the dish was Welsh Rabbit. In England, rabbit was considered poor man's meat so, in a rather clever, back-handed way, naming the dish \"Welsh Rabbit\" suggested that, not only were the Welsh poor, as they were, but too stupid and/or lazy to go out and capture their own prey, thus having to satisfy their hunger with bread and cheese. It's 18th Century insult food. But it's good, both as an insult and as a dish.\u003c/p>\n\u003cp>Sometime in the late 19th Century, some forward thinking, politically correct person or personess took pity upon the poor Welsh and softened the name by changing it to Welsh Rarebit, taking with it much of the bite. In a sense, making it blander than it need be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Personally, I think the Welsh are doing just fine. How can one not love a culture that has given the world Tom Jones, Dame Shirley Bassey, and countless vowel-shy place names that no one but an insider can pronounce? And I would argue that this dish is for the lazy. Lazy is a grilled cheese sandwich. Think of this as a grilled cheese sandwich that requires a bit more effort.\u003c/p>\n\u003cp>Welsh Rarebit with Apples\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s1600-h/applerarebit.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s320/applerarebit.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The rarebit recipe is taken directly from New York Times food columnist Mark Bittman, a.k.a The Minimalist. You can go directly to \u003ca href=\"http://video.on.nytimes.com/?fr_story=a2c5a91784a4173c49d259fd1d3595e4a69661e4\">a video of him preparing the dish here\u003c/a>, which is what made me want to make it in the first place. In fact, I spent so much time sitting at my desk, watching his videos I got very little done that day. I've always enjoyed reading him, but I am now an even bigger fan of his as a result of seeing him on camera.\u003c/p>\n\u003cp>There are a great number of variations on the rarebit-like, cheese on toast theme. I have chosen to prepare Bittman's because, apart from being extremely simple to prepare, it has a little spicy kick. I added sliced apples because I like apples, which is reason enough.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For the Rarebit:\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1 tablespoon all-purpose flour\u003cbr>1 teaspoon dried mustard\u003cbr>a healthy pinch of cayenne pepper\u003cbr>1/2 bottle of good, dark English beer, like Guinness Stout\u003cbr>a few generous shakes of Worstershire sauce\u003cbr>1 pound excellent English cheddar, grated\u003c/p>\n\u003cp>For the Rest:\u003c/p>\n\u003cp>1 loaf of good, hearty wheat or white bread. I do not recommend sliced sandwich bread. The results will depress you.\u003c/p>\n\u003cp>1 tart, sweet apple, sliced thinly. I used Pink Lady, because I like their flavor, they're available and I loved the \u003ca href=\"http://www.pinkladyamerica.com/\">pop duo\u003c/a> as a child. Granny Smith will do, too.\u003c/p>\n\u003cp>1 bunch scallion, chopped\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. In a saucepan large enough to contain all of the ingredients, melt butter over medium low heat and add flour. Cook the mixture, stirring with a wooden spoon, until it is dirty blonde in color and smells faintly nutty.\u003c/p>\n\u003cp>2. Add mustard and cayenne pepper, then pour in the beer, stirring all the while.\u003c/p>\n\u003cp>3. Add Worstershire sauce (if you add the sauce before the beer, the sauce will burn, sending up blackish flecks as you stir, so I do not recommend it).\u003c/p>\n\u003cp>4. Now add the cheese and keep stirring until your efforts result in a smooth cheese sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s1600-h/cheesepot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s320/cheesepot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Pour into a bowl, large ramekin, or containing vessel of your choice. The rarebit sauce will cool into a solid mass, looking just like a cheese spread, which is precisely what it is. The sauce will keep covered in your refrigerator for several days, which is precisely the idea-- it's ready for you at a moment's notice.\u003c/p>\n\u003cp>6. When the moment has notified you sufficiently, slice your crusty bread to its desired thickness, place on a sheet pan and put it under a broiler. If you place the bread slices under your broiler and you notice that no change has occurred to them in several minutes, make sure your broiler's heating element is turned on-- listen to the voice of experience. Toast the slices well on one side, remove the pan from the oven and turn the bread over, replacing them under the broiler and toasting them less thoroughly than you have the previous side-- this will be the upside to your rarebit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s1600-h/toast.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s320/toast.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Spread a little of the now-solidified cheese onto your toast. This will adhere your apple slices to the bread. Arrange apple slices over the cheese.\u003c/p>\n\u003cp>8. At this point, I like to warm up a bit of the sauce in my microwave on low, to make it softer, therefore easier, to spread over the apple slices. Cover the apples generously with the cheese. Place the hopefully well-constructed toasts under the broiler. Do not remove them until the cheese bubbles and browns. If you have a conventional, broiler-on-the-bottom oven and your kitchen floor is clean enough, I might suggest lying down on the floor with one hand propping up your head and the other clad in an oven mitt, leaving the door of the broiler open a bit in order to get a good view of the action. If you are prosperous enough to have two oven mitts, I would suggest wearing the second one on the hand that supports your head for added comfort.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Remove the toasts from the oven when they have reached the desired doneness, transfer to a serving plate and sprinkle with the scallions. If you eat them immediately, the cheese will very likely burn the roof of your mouth. The time it takes to walk to you refrigerator, grab a beer and pop it open is sufficient cooling time.\u003c/p>\n\n",
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"description": "Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh. I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s1600-h/bunny.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IjcdGew0I/AAAAAAAAAMw/kcXayliYu04/s320/bunny.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Always searching for a happy, late-night snack, I recently turned my attention to Welsh Rarebit, primarily because I'd never had it before. I'm not Welsh.\u003c/p>\n\u003cp>I'd heard tell of rarebit, garnering sufficient information to know that rabbit meat was not involved, yet not enough to understand that this was not some vegetarian variation on S. O. S. , also known as chipped beef on toast. I was certain of two things: 1) bread and cheese were involved and 2) the Welsh were not being flattered in the naming of this dish. I did a little research.\u003c/p>\n\u003cp>Yes, it was cheese toast and, no, praise for Welsh culture was not intended. Though ostensibly an English dish (other British and European cultures have their own versions), the original name of the dish was Welsh Rabbit. In England, rabbit was considered poor man's meat so, in a rather clever, back-handed way, naming the dish \"Welsh Rabbit\" suggested that, not only were the Welsh poor, as they were, but too stupid and/or lazy to go out and capture their own prey, thus having to satisfy their hunger with bread and cheese. It's 18th Century insult food. But it's good, both as an insult and as a dish.\u003c/p>\n\u003cp>Sometime in the late 19th Century, some forward thinking, politically correct person or personess took pity upon the poor Welsh and softened the name by changing it to Welsh Rarebit, taking with it much of the bite. In a sense, making it blander than it need be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Personally, I think the Welsh are doing just fine. How can one not love a culture that has given the world Tom Jones, Dame Shirley Bassey, and countless vowel-shy place names that no one but an insider can pronounce? And I would argue that this dish is for the lazy. Lazy is a grilled cheese sandwich. Think of this as a grilled cheese sandwich that requires a bit more effort.\u003c/p>\n\u003cp>Welsh Rarebit with Apples\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s1600-h/applerarebit.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6IkRtGew2I/AAAAAAAAANA/JCaSVdKS-Ac/s320/applerarebit.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The rarebit recipe is taken directly from New York Times food columnist Mark Bittman, a.k.a The Minimalist. You can go directly to \u003ca href=\"http://video.on.nytimes.com/?fr_story=a2c5a91784a4173c49d259fd1d3595e4a69661e4\">a video of him preparing the dish here\u003c/a>, which is what made me want to make it in the first place. In fact, I spent so much time sitting at my desk, watching his videos I got very little done that day. I've always enjoyed reading him, but I am now an even bigger fan of his as a result of seeing him on camera.\u003c/p>\n\u003cp>There are a great number of variations on the rarebit-like, cheese on toast theme. I have chosen to prepare Bittman's because, apart from being extremely simple to prepare, it has a little spicy kick. I added sliced apples because I like apples, which is reason enough.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For the Rarebit:\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1 tablespoon all-purpose flour\u003cbr>1 teaspoon dried mustard\u003cbr>a healthy pinch of cayenne pepper\u003cbr>1/2 bottle of good, dark English beer, like Guinness Stout\u003cbr>a few generous shakes of Worstershire sauce\u003cbr>1 pound excellent English cheddar, grated\u003c/p>\n\u003cp>For the Rest:\u003c/p>\n\u003cp>1 loaf of good, hearty wheat or white bread. I do not recommend sliced sandwich bread. The results will depress you.\u003c/p>\n\u003cp>1 tart, sweet apple, sliced thinly. I used Pink Lady, because I like their flavor, they're available and I loved the \u003ca href=\"http://www.pinkladyamerica.com/\">pop duo\u003c/a> as a child. Granny Smith will do, too.\u003c/p>\n\u003cp>1 bunch scallion, chopped\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. In a saucepan large enough to contain all of the ingredients, melt butter over medium low heat and add flour. Cook the mixture, stirring with a wooden spoon, until it is dirty blonde in color and smells faintly nutty.\u003c/p>\n\u003cp>2. Add mustard and cayenne pepper, then pour in the beer, stirring all the while.\u003c/p>\n\u003cp>3. Add Worstershire sauce (if you add the sauce before the beer, the sauce will burn, sending up blackish flecks as you stir, so I do not recommend it).\u003c/p>\n\u003cp>4. Now add the cheese and keep stirring until your efforts result in a smooth cheese sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s1600-h/cheesepot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ijd9Gew1I/AAAAAAAAAM4/iUO9QjCf1dU/s320/cheesepot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Pour into a bowl, large ramekin, or containing vessel of your choice. The rarebit sauce will cool into a solid mass, looking just like a cheese spread, which is precisely what it is. The sauce will keep covered in your refrigerator for several days, which is precisely the idea-- it's ready for you at a moment's notice.\u003c/p>\n\u003cp>6. When the moment has notified you sufficiently, slice your crusty bread to its desired thickness, place on a sheet pan and put it under a broiler. If you place the bread slices under your broiler and you notice that no change has occurred to them in several minutes, make sure your broiler's heating element is turned on-- listen to the voice of experience. Toast the slices well on one side, remove the pan from the oven and turn the bread over, replacing them under the broiler and toasting them less thoroughly than you have the previous side-- this will be the upside to your rarebit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s1600-h/toast.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R6Ik_tGew4I/AAAAAAAAANQ/rgclhdvuYUw/s320/toast.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Spread a little of the now-solidified cheese onto your toast. This will adhere your apple slices to the bread. Arrange apple slices over the cheese.\u003c/p>\n\u003cp>8. At this point, I like to warm up a bit of the sauce in my microwave on low, to make it softer, therefore easier, to spread over the apple slices. Cover the apples generously with the cheese. Place the hopefully well-constructed toasts under the broiler. Do not remove them until the cheese bubbles and browns. If you have a conventional, broiler-on-the-bottom oven and your kitchen floor is clean enough, I might suggest lying down on the floor with one hand propping up your head and the other clad in an oven mitt, leaving the door of the broiler open a bit in order to get a good view of the action. If you are prosperous enough to have two oven mitts, I would suggest wearing the second one on the hand that supports your head for added comfort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Remove the toasts from the oven when they have reached the desired doneness, transfer to a serving plate and sprinkle with the scallions. If you eat them immediately, the cheese will very likely burn the roof of your mouth. The time it takes to walk to you refrigerator, grab a beer and pop it open is sufficient cooling time.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R505UFr0hTI/AAAAAAAAACY/ZZMVxTSkm8M/s1600-h/mushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R505UFr0hTI/AAAAAAAAACY/ZZMVxTSkm8M/s320/mushroom.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As hard as I try to be a good diner, I try even harder to be a good customer. At my preferred grocery store, I wait my turn at the fish counter -- often giving way to customers who were definitely there after me -- I never go in the express lane with more than twelve items, and I have no problem bagging my own groceries if help isn't available. \u003c/p>\n\u003cp>However, I have come slap up against a quandary to which I see no obvious solution: dropped produce. As in, what the heck do you do when you accidentally knock or drop fruits or vegetables to the floor? Look, it happens. It might happen more often to me, because I'm a slight klutz, but I'm sure it happens to everyone. So, what do you do? If you're like me, you walk around with a dropped Brussels sprout clutched in your hand until you can finally bin it in the parking lot. Other times when the odd lime has bounced down as I was reaching for the grapefruits above it, I've nudged it out of the way of foot traffic and guiltily gone about my business.\u003c/p>\n\u003cp>Do you put the mushroom, avocado, orange, or whatever back on top of the pyramid of produce for some other unsuspecting customer to buy? Gross. \u003c/p>\n\u003cp>Do you leave it where it lies, passively expecting the produce guys and gals to clean up after you? Ech, I don't want to do that -- it's so rude and lazy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Do you throw it out? Maybe, if there's an obvious garbage can for that purpose. But what if there isn't? Also, where do you draw the line? Because frankly, I don't know how I feel about trashing bigger things like oranges, avocados, or snowy heads of cauliflower.\u003c/p>\n\u003cp>Anxious to get to the bottom of this customer conundrum, I called around to a few discerning grocery stores in the Bay Area who stock high quality produce and carry an extensive, if not exclusive, organic produce selection.\u003c/p>\n\u003cp>\u003cb>Produce Guy #1\u003c/b>\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"Throw it away.\"\u003c/p>\n\u003cp>\u003cb>Me:\u003c/b> \"Even if there aren't any trash cans?\"\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"There are always trash cans.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #2\u003c/b>\u003c/p>\n\u003cp>\"Put it back. Unless it's organic or wet -- then you should give it to someone here to wash and they will put it back.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #3\u003c/b>\u003c/p>\n\u003cp>\"Don't put it back on the stand. Just tell one of the produce guys -- or anyone in the store, actually -- and they'll take care of it for you.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #4\u003c/b>\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"PICK IT UP!\"\u003c/p>\n\u003cp>\u003cb>Me:\u003c/b> \"Really? To leave for some other customer to come along and...\"\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"Yeah! You should be WASHING it all anyway! All your meats, seafood, fruit, and vegetables -- EVERYTHING should be washed!\"\u003c/p>\n\u003cp>Well, okay then! If I wasn't doing it before, I'll certainly be washing my stuff to excess now. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, I didn't get much of a consensus -- what do you think customers should do?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R505UFr0hTI/AAAAAAAAACY/ZZMVxTSkm8M/s1600-h/mushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R505UFr0hTI/AAAAAAAAACY/ZZMVxTSkm8M/s320/mushroom.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As hard as I try to be a good diner, I try even harder to be a good customer. At my preferred grocery store, I wait my turn at the fish counter -- often giving way to customers who were definitely there after me -- I never go in the express lane with more than twelve items, and I have no problem bagging my own groceries if help isn't available. \u003c/p>\n\u003cp>However, I have come slap up against a quandary to which I see no obvious solution: dropped produce. As in, what the heck do you do when you accidentally knock or drop fruits or vegetables to the floor? Look, it happens. It might happen more often to me, because I'm a slight klutz, but I'm sure it happens to everyone. So, what do you do? If you're like me, you walk around with a dropped Brussels sprout clutched in your hand until you can finally bin it in the parking lot. Other times when the odd lime has bounced down as I was reaching for the grapefruits above it, I've nudged it out of the way of foot traffic and guiltily gone about my business.\u003c/p>\n\u003cp>Do you put the mushroom, avocado, orange, or whatever back on top of the pyramid of produce for some other unsuspecting customer to buy? Gross. \u003c/p>\n\u003cp>Do you leave it where it lies, passively expecting the produce guys and gals to clean up after you? Ech, I don't want to do that -- it's so rude and lazy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Do you throw it out? Maybe, if there's an obvious garbage can for that purpose. But what if there isn't? Also, where do you draw the line? Because frankly, I don't know how I feel about trashing bigger things like oranges, avocados, or snowy heads of cauliflower.\u003c/p>\n\u003cp>Anxious to get to the bottom of this customer conundrum, I called around to a few discerning grocery stores in the Bay Area who stock high quality produce and carry an extensive, if not exclusive, organic produce selection.\u003c/p>\n\u003cp>\u003cb>Produce Guy #1\u003c/b>\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"Throw it away.\"\u003c/p>\n\u003cp>\u003cb>Me:\u003c/b> \"Even if there aren't any trash cans?\"\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"There are always trash cans.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #2\u003c/b>\u003c/p>\n\u003cp>\"Put it back. Unless it's organic or wet -- then you should give it to someone here to wash and they will put it back.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #3\u003c/b>\u003c/p>\n\u003cp>\"Don't put it back on the stand. Just tell one of the produce guys -- or anyone in the store, actually -- and they'll take care of it for you.\"\u003c/p>\n\u003cp>\u003cb>Produce Guy #4\u003c/b>\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"PICK IT UP!\"\u003c/p>\n\u003cp>\u003cb>Me:\u003c/b> \"Really? To leave for some other customer to come along and...\"\u003c/p>\n\u003cp>\u003cb>Him:\u003c/b> \"Yeah! You should be WASHING it all anyway! All your meats, seafood, fruit, and vegetables -- EVERYTHING should be washed!\"\u003c/p>\n\u003cp>Well, okay then! If I wasn't doing it before, I'll certainly be washing my stuff to excess now. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, I didn't get much of a consensus -- what do you think customers should do?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burns Night and Ode to a Haggis",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n",
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"description": "Haggis. For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. "Do you even know what it is?" I ask. Or, better yet, in between the "icks" and "ews" I question "Have you ever even tasted it?" Not surprisingly, most people answer with a sheepish "No." Granted,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Presidential Politicking Hits Bay Area Eateries",
"title": "Presidential Politicking Hits Bay Area Eateries",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s1600-h/flag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s320/flag.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Seeing that the February 5th primary in California will actually matter for the first time in way too many election cycles, presidential candidates and their supporters are out stumping at key Bay Area cornerstones. Or, should I say that they're actually paying attention to us, the Left Coasties, because maybe JUST MAYBE our votes are finally going to count for something? (For instance, \u003cb>\u003ca href=\"http://daily.stanford.edu/article/2008/1/16/editorialChelseaLacksClassAtExclusiveEvent\">Chelsea returns to her alma mater\u003c/a>\u003c/b>, but pisses people off by making herself available only to lucky Greeks. In the hopes of being granted Chelsea face-time, some of her disappointed fans even missed out on Lake Tahoe ski trips -- oh noes!)\u003c/p>\n\u003cp>As a result of our becoming the girl who is suddenly hot when she takes off her glasses and lets her hair hang down, California's eating establishments have now become ripe targets for candidate glad-handing. The trite salt-of-the-earth diner has long been the choice site for retail politicking in down-home places like Iowa and New Hampshire, but it's a bit weird to think of our favorite hot spots being used for the same purpose.\u003c/p>\n\u003cp>For instance, just this past week, Bill Clinton was in Oakland and made national \"news\" because of \u003cb>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local&id=5898176\">a pointed exchange he had with ABC7's Mark Matthews\u003c/a>\u003c/b>. The locale? None other than \u003cb>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a>\u003c/b> barbeque, where he also held a roundtable discussion, plumping up his wife's campaign while he plumped up his waistline with E&J's succulent ribs. How true to both \u003cb>\u003ca href=\"http://www.nbc.com/Saturday_Night_Live/video/#mea=2525\">his SNL persona\u003c/a>\u003c/b> and his storied connections with the African-American community for him to choose that particular location for a photo-op.\u003c/p>\n\u003cp>Matier and Ross also reminded us this week about the California Dem vote being split between the \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/16/BA99UFMNP.DTL\">beer-drinkers and the wine and cheese crowd\u003c/a>\u003c/b>. As they report it, Hillary has the ear of the blue-collar beer drinkers (mostly downstate, they note), while Obama wraps up the liberal wine-and-cheesers.\u003c/p>\n\u003cp>This got me thinking, does this mean Barack Obama needs to go to \u003ca href=\"http://www.frenchlaundry.com\">\u003cb>The French Laundry\u003c/b>\u003c/a> to answer Clinton in kind? Or better yet, given his now-infamous \u003cb>\u003ca href=\"http://www.newsweek.com/id/32213\">2007 arugula remark in Iowa\u003c/a>\u003c/b>, he could set up camp at the Ferry Building -- where everyone will always know the price of arugula.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But hey, what does all this mean for Bay Area beer-drinkers? See, we're a rarified lot up here, where many of us treat our beer like wine. This the crowd that goes to \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenküche\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.toronado.com/\">Toranado\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia\u003c/a>\u003c/b>, tracking down hard-to-find Belgians, \u003cb>\u003ca href=\"http://beeradvocate.com/beer/style/35\">doppelbocks\u003c/a>\u003c/b>, and specialized microbrews. Clinton's beer is not that kind of beer. No, Clinton beer is mass-produced, domestic (preferably light) beer. And you know? There's not a whole lot of that in the Bay Area -- home of the micro/local everything.\u003c/p>\n\u003cp>So, if \u003cstrong>Hillary\u003c/strong>'s going to find her constituency at a Bay Area noshery or watering hole, she's going to have to look beyond the beer-swillers.\u003c/p>\n\u003cp>She could go where Bill goes, but I don't see her pushing up her suit sleeves to chow down at Everett & Jones without him; it seems slightly outside of her comfort zone. No, I really see her at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>. Yes, I see Hillary in the Marina, I see her at a place that's a focal point for that not-too-young, not-too-edgy monied crowd. It's a popular place, it's a respected place, and it doesn't take chances.\u003c/p>\n\u003cp>Naturally, my mind started meandering around the city, trying to match candidate with eatery.\u003c/p>\n\u003cp>\u003cstrong>Barack\u003c/strong> would go to \u003cb>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/b>, because he'd feel the need to answer Hillary's Italian in kind, but in an edgier, hipper, younger neighborhood. Think about it: A16 focusses on a single Italian region, but Delfina is known to incorporate cuisines from diverse Italian regions and even adds their own unique California touch to each dish. And as we all know, Obama is the candidate who transcends culinary divides. (But is he \u003ci>Italian\u003c/i> enough?) Plus, on his way out of town, he'd answer Bill's barbeque photo-op with a Lower Haight stop at \u003cb>\u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>John Edwards:\u003c/strong> The \u003ca href=\"http://www.theboulevardcafe.com/\">\u003cb>Boulevard Cafe\u003c/b>\u003c/a> in suburban Daly City. It's always busy, it serves good, honest (if sometimes uninspired) food, and a lot of people \u003cb>\u003ca href=\"http://www.newsweek.com/id/78238\">forget it's even an option\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Rudy Giuliani:\u003c/strong> Let's give him \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">Miller's East Coast West Delicatessen\u003c/a>\u003c/b> because it's the closest he'll ever get to New York on the Left Coast.\u003c/p>\n\u003cp>\u003cstrong>John McCain:\u003c/strong> He's a military guy and would be at home at \u003cb>\u003ca href=\"http://www.presidiosocialclub.com/\">Presidio Social Club\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.topofthemark.com/history.html\">Top of the Mark\u003c/a>\u003c/b>. Right? I mean, he fought in WWII, didn't he? Failing that, I somehow think his platform might also gravitate towards \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Mitt Romney:\u003c/strong> With the hair, the suit, the smile, and the cloned kids, he's totally Cheesecake Factory material. And with such a large menu, no matter how many times he changes his mind, they'll be certain to have something for him.\u003c/p>\n\u003cp>\u003cstrong>Mike Huckabee:\u003c/strong> Before his salad eating days, I could see the immigrant-friendly guv hanging out at \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/2004/10/taco-burrito-whats-comin-out-of-your.html\">El Farolito\u003c/a>\u003c/b>, but since the weight-loss, he's probably looking around for healthier fare. \u003ca href=\"http://www.greensrestaurant.com/\">\u003cb>Greens\u003c/b>\u003c/a> and \u003cb>\u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>\u003c/b> are probably way too experimental and liberal for him, so he'd probably be holding court with a Baja Fresh veggie burrito in a strip mall somewhere.\u003c/p>\n\u003cp>\u003cstrong>Fred Thompson:\u003c/strong> I can't quite put my finger on it, but something about him screams somnambulistic businessmen and huge sides of beef, so I'll put him in \u003cb>\u003ca href=\"http://www.alfredssteakhouse.com/\">Alfred's Steakhouse\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://houseofprimerib.ypguides.net/\">The House of Prime Rib\u003c/a>\u003c/b>. He's the real sleeper candidate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ron Paul:\u003c/strong> As long as he puts himself as far away from City Hall as possible, he'll be good. I see Ron Paul setting up a grill and cooler in Golden Gate Park and yelling at all the kids to stay off his lawn.\u003c/p>\n\n",
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"description": "Seeing that the February 5th primary in California will actually matter for the first time in way too many election cycles, presidential candidates and their supporters are out stumping at key Bay Area cornerstones. Or, should I say that they're actually paying attention to us, the Left Coasties, because maybe JUST MAYBE our votes are",
"title": "Presidential Politicking Hits Bay Area Eateries | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s1600-h/flag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s320/flag.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Seeing that the February 5th primary in California will actually matter for the first time in way too many election cycles, presidential candidates and their supporters are out stumping at key Bay Area cornerstones. Or, should I say that they're actually paying attention to us, the Left Coasties, because maybe JUST MAYBE our votes are finally going to count for something? (For instance, \u003cb>\u003ca href=\"http://daily.stanford.edu/article/2008/1/16/editorialChelseaLacksClassAtExclusiveEvent\">Chelsea returns to her alma mater\u003c/a>\u003c/b>, but pisses people off by making herself available only to lucky Greeks. In the hopes of being granted Chelsea face-time, some of her disappointed fans even missed out on Lake Tahoe ski trips -- oh noes!)\u003c/p>\n\u003cp>As a result of our becoming the girl who is suddenly hot when she takes off her glasses and lets her hair hang down, California's eating establishments have now become ripe targets for candidate glad-handing. The trite salt-of-the-earth diner has long been the choice site for retail politicking in down-home places like Iowa and New Hampshire, but it's a bit weird to think of our favorite hot spots being used for the same purpose.\u003c/p>\n\u003cp>For instance, just this past week, Bill Clinton was in Oakland and made national \"news\" because of \u003cb>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local&id=5898176\">a pointed exchange he had with ABC7's Mark Matthews\u003c/a>\u003c/b>. The locale? None other than \u003cb>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a>\u003c/b> barbeque, where he also held a roundtable discussion, plumping up his wife's campaign while he plumped up his waistline with E&J's succulent ribs. How true to both \u003cb>\u003ca href=\"http://www.nbc.com/Saturday_Night_Live/video/#mea=2525\">his SNL persona\u003c/a>\u003c/b> and his storied connections with the African-American community for him to choose that particular location for a photo-op.\u003c/p>\n\u003cp>Matier and Ross also reminded us this week about the California Dem vote being split between the \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/16/BA99UFMNP.DTL\">beer-drinkers and the wine and cheese crowd\u003c/a>\u003c/b>. As they report it, Hillary has the ear of the blue-collar beer drinkers (mostly downstate, they note), while Obama wraps up the liberal wine-and-cheesers.\u003c/p>\n\u003cp>This got me thinking, does this mean Barack Obama needs to go to \u003ca href=\"http://www.frenchlaundry.com\">\u003cb>The French Laundry\u003c/b>\u003c/a> to answer Clinton in kind? Or better yet, given his now-infamous \u003cb>\u003ca href=\"http://www.newsweek.com/id/32213\">2007 arugula remark in Iowa\u003c/a>\u003c/b>, he could set up camp at the Ferry Building -- where everyone will always know the price of arugula.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But hey, what does all this mean for Bay Area beer-drinkers? See, we're a rarified lot up here, where many of us treat our beer like wine. This the crowd that goes to \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenküche\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.toronado.com/\">Toranado\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia\u003c/a>\u003c/b>, tracking down hard-to-find Belgians, \u003cb>\u003ca href=\"http://beeradvocate.com/beer/style/35\">doppelbocks\u003c/a>\u003c/b>, and specialized microbrews. Clinton's beer is not that kind of beer. No, Clinton beer is mass-produced, domestic (preferably light) beer. And you know? There's not a whole lot of that in the Bay Area -- home of the micro/local everything.\u003c/p>\n\u003cp>So, if \u003cstrong>Hillary\u003c/strong>'s going to find her constituency at a Bay Area noshery or watering hole, she's going to have to look beyond the beer-swillers.\u003c/p>\n\u003cp>She could go where Bill goes, but I don't see her pushing up her suit sleeves to chow down at Everett & Jones without him; it seems slightly outside of her comfort zone. No, I really see her at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>. Yes, I see Hillary in the Marina, I see her at a place that's a focal point for that not-too-young, not-too-edgy monied crowd. It's a popular place, it's a respected place, and it doesn't take chances.\u003c/p>\n\u003cp>Naturally, my mind started meandering around the city, trying to match candidate with eatery.\u003c/p>\n\u003cp>\u003cstrong>Barack\u003c/strong> would go to \u003cb>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/b>, because he'd feel the need to answer Hillary's Italian in kind, but in an edgier, hipper, younger neighborhood. Think about it: A16 focusses on a single Italian region, but Delfina is known to incorporate cuisines from diverse Italian regions and even adds their own unique California touch to each dish. And as we all know, Obama is the candidate who transcends culinary divides. (But is he \u003ci>Italian\u003c/i> enough?) Plus, on his way out of town, he'd answer Bill's barbeque photo-op with a Lower Haight stop at \u003cb>\u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>John Edwards:\u003c/strong> The \u003ca href=\"http://www.theboulevardcafe.com/\">\u003cb>Boulevard Cafe\u003c/b>\u003c/a> in suburban Daly City. It's always busy, it serves good, honest (if sometimes uninspired) food, and a lot of people \u003cb>\u003ca href=\"http://www.newsweek.com/id/78238\">forget it's even an option\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Rudy Giuliani:\u003c/strong> Let's give him \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">Miller's East Coast West Delicatessen\u003c/a>\u003c/b> because it's the closest he'll ever get to New York on the Left Coast.\u003c/p>\n\u003cp>\u003cstrong>John McCain:\u003c/strong> He's a military guy and would be at home at \u003cb>\u003ca href=\"http://www.presidiosocialclub.com/\">Presidio Social Club\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.topofthemark.com/history.html\">Top of the Mark\u003c/a>\u003c/b>. Right? I mean, he fought in WWII, didn't he? Failing that, I somehow think his platform might also gravitate towards \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Mitt Romney:\u003c/strong> With the hair, the suit, the smile, and the cloned kids, he's totally Cheesecake Factory material. And with such a large menu, no matter how many times he changes his mind, they'll be certain to have something for him.\u003c/p>\n\u003cp>\u003cstrong>Mike Huckabee:\u003c/strong> Before his salad eating days, I could see the immigrant-friendly guv hanging out at \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/2004/10/taco-burrito-whats-comin-out-of-your.html\">El Farolito\u003c/a>\u003c/b>, but since the weight-loss, he's probably looking around for healthier fare. \u003ca href=\"http://www.greensrestaurant.com/\">\u003cb>Greens\u003c/b>\u003c/a> and \u003cb>\u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>\u003c/b> are probably way too experimental and liberal for him, so he'd probably be holding court with a Baja Fresh veggie burrito in a strip mall somewhere.\u003c/p>\n\u003cp>\u003cstrong>Fred Thompson:\u003c/strong> I can't quite put my finger on it, but something about him screams somnambulistic businessmen and huge sides of beef, so I'll put him in \u003cb>\u003ca href=\"http://www.alfredssteakhouse.com/\">Alfred's Steakhouse\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://houseofprimerib.ypguides.net/\">The House of Prime Rib\u003c/a>\u003c/b>. He's the real sleeper candidate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ron Paul:\u003c/strong> As long as he puts himself as far away from City Hall as possible, he'll be good. I see Ron Paul setting up a grill and cooler in Golden Gate Park and yelling at all the kids to stay off his lawn.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Big Night Out: The Melting Pot",
"title": "Big Night Out: The Melting Pot",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hpVL2M6I/AAAAAAAAAKU/2TVlafHAOLQ/s1600-h/meltingpot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hpVL2M6I/AAAAAAAAAKU/2TVlafHAOLQ/s320/meltingpot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Lyle invited me down to the Peninsula to have a big fondue dinner with him and our friend Jack at \u003ca href=\"http://www.meltingpot.com/default.aspx\">The Melting Pot\u003c/a>. Why? What else can one do when one's girlfriend is out of town except eat an enormous meal of melted cheese, bread, and hot oil-cooked meat? I took the Caltrain down to San Mateo, empty stomached and ready to be amused. The Melting Pot sounded quaint to me, like some homey, Americanized little Alpine restaurant. I had absolutely no idea it was a 33 year-old national franchise born in Maitland, Florida (just outside of Orlando, not surprisingly) with 130 restaurants in its partnership. Of course, I have absolutely no idea about a lot of things.\u003c/p>\n\u003cp>As we approached the restaurant, I worried about its size-- a two-story fondue restaurant with outdoor seating? On a cold winter night, I wasn't surprised to see no one dining al fresco. Then I wondered, who eats fondue outside? Give me an old pine table by a roaring fire, not an aluminum one under a portable heat lamp. I knew my hope for quaintness was about to be dashed to pieces upon the hardwood-veneered walls and Corian tabletops inside, so I checked that hope at the door with my coat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e91L2M2I/AAAAAAAAAJ0/3GivvAU-ud4/s1600-h/greasefire.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e91L2M2I/AAAAAAAAAJ0/3GivvAU-ud4/s320/greasefire.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When we entered, the first thing I noticed was The Melting Pot logo etched onto glass, sheeted with a constant stream of water immediately behind the host stand. I shuddered a little. I hoped that, should a grease fire occur at my table, no one would come to douse it with a cooling waterfall. The host standing in front of the image was very friendly and passed us to a server who gave us a table upstairs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hNlL2M5I/AAAAAAAAAKM/qnAb6FVa0hU/s1600-h/winepainting.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hNlL2M5I/AAAAAAAAAKM/qnAb6FVa0hU/s320/winepainting.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The decor upstairs was evocative of a suburban steak house-- leather banquets, pendant lamps that hang too close to the eyes- forcing one to look down at the table and not at one's dining comanions without sunglasses, and odd bits of painting hanging on the wall. My favorite is shown above. I suppose an endless glass of red wine and a woman who can bend herself any which way is a great night out for some.\u003c/p>\n\u003cp>Our server was the same woman who showed us to our booth. Over the course of the meal, I would come to decide that she was possibly the best server I'd had in quite some time (much better than the server we had \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/06/french-laundry-heavy-on-starch.jsp\">the last time the three of us got together for dinner\u003c/a>)-- funny, warm, always showing up when we might need something, and very knowledgeable about the menu. When I asked for the silliest cocktail available, she suggested the Tipsy Turtle, a beverage of various rums and juices. Knowing full well that this was not to be a traditional fondue experience, I accepted, it was refreshing, though I was too stubborn to remove the half of a pineapple wedged into the glass, so it kept hitting me in the nose and I dribbled a little.\u003c/p>\n\u003cp>Opening the menu, I was immediately depressed by the pull-out image of Marlo Thomas with two cute, smiling yet mortally ill children. I won't argue that St. Jude's Children's Hospital is a worthy charity, I just don't like being accosted for change as I'm settling into dinner, whether it be some man rapping on a window asking me for beer money in the Haight or \u003ca href=\"http://www.tv.com/that-girl/show/1113/summary.html\">That Girl\u003c/a>. Perhaps most disturbing was the amount of airbrushing done to the photo. I flipped the advertisement over so I no longer had to look at it. That accomplished, I read the large, laminated menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eXVL2MxI/AAAAAAAAAJM/0cHT9rNlCmc/s1600-h/meltingmenu.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eXVL2MxI/AAAAAAAAAJM/0cHT9rNlCmc/s320/meltingmenu.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Filled with photos, the menu told me what I could expect from The Melting Pot and \"How [my] Melting Pot Experience Works\". I was relieved to know, with the guidance of image number two shown above, that I was to simply select my salad and presumably eat it without dipping it in anything hotter than ranch dressing.\u003c/p>\n\u003cp>A four course dinner at the Melting Pot is called a Big Night Out. Mediterranean Cheese Fondue, a choice of salad, a choice of \"featured entrée selections\", and then a choice of chocolate fondue for dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eo1L2MyI/AAAAAAAAAJU/wKjJPoYGclM/s1600-h/cheesefondue1.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eo1L2MyI/AAAAAAAAAJU/wKjJPoYGclM/s320/cheesefondue1.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Mediterranean Cheese Fondue was a concoction of Swiss Gruyère, a touch of shallot, garlic, white truffle oil, and-- perhaps for Mediterranean-ness-- chopped dates. To my knowledge, the peoples of the Mediterranean have no deep history of fondue. But, I thought, this is the Melting Pot. Cultures will mingle, blend smoothly, just like in this big, big country of ours, God Bless it. I gave it a go. It wasn't bad. I rather liked the dates. What I liked even more was the fact that our server mixed up the whole mess tableside. For one brief moment, it was Benihana with cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eplL2MzI/AAAAAAAAAJc/8wu6Tzxy0dQ/s1600-h/cheesefondue2.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eplL2MzI/AAAAAAAAAJc/8wu6Tzxy0dQ/s320/cheesefondue2.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The main course selection was rather disappointing. We selected the Fondue Feast platter at $84 per couple, because none of us could see the logic of ordering the Lobster Indulgence at $95 per couple. Who wants lobster fondue? Oh. You do. I'm sorry. I was rather put off by the fact that the price of the platters was listed by the \"couple\". I might have chosen to write \"for two\" rather than point a sharp stick in the eye of couple-less souls like myself. Besides, there were three of us. I might have been more impressed had the menu given a break to \"throuples\".\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-VL2M3I/AAAAAAAAAJ8/GGbFKcyfAng/s1600-h/meatplatter.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-VL2M3I/AAAAAAAAAJ8/GGbFKcyfAng/s320/meatplatter.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The platter was a collision of items: filet mignon medallions, citrus pork tenderloin, White Shrimp (?), garlic and herb chicken, vegetables, and balsamic-marinated sirloin which, as a result of sitting in so much blackish vinegar, looked more like liver than sirloin. Also on the platter was pasta. To fry? Jack experimented with one of the black and yellow striped ravioli, lost it in the hot canola oil and asked Lyle and me to help him \"find Nemo\" because he thought they looked like little clown fish. None of us saw any benefit to frying ravioli, but we ate compulsively.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35yIFL2M7I/AAAAAAAAAKc/HcY4UZ9aoAw/s1600-h/IMG_2643.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35yIFL2M7I/AAAAAAAAAKc/HcY4UZ9aoAw/s320/IMG_2643.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After we had finished our main course, a gentleman came over to the table to remove the boiling oil from our sight with a fascinating little contraption, the name of which escaped me after a cocktail and a few glasses of wine. I thought back to the \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/food-links-around-bay-and-elsewhere.jsp\">Canadian PSA that Mrs. Lucianovic had reported on a few weeks back\u003c/a>. A very, very good idea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-lL2M4I/AAAAAAAAAKE/1I9zRjPMXf4/s1600-h/oilsafety.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-lL2M4I/AAAAAAAAAKE/1I9zRjPMXf4/s320/oilsafety.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dessert was, to my mind, a bit much, but not out of place, considering where we were. I decided to just embrace this too-muchness and dive in. I selected the Flaming Turtle Fondue-- milk chocolate, caramel, and chopped pecans, flambéed tableside with Amaretto-- as a sort of gilded, lead-filled bookend to my Tipsy Turtle at the beginning of the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e9lL2M1I/AAAAAAAAAJs/JrF3wLQqexY/s1600-h/flamingpot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e9lL2M1I/AAAAAAAAAJs/JrF3wLQqexY/s320/flamingpot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A platter of brownies, strawberries, banana, cheesecake, pound cake and various marshmallows sat on our table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35ep1L2M0I/AAAAAAAAAJk/VPAOcafgxpw/s1600-h/dessertplatter.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35ep1L2M0I/AAAAAAAAAJk/VPAOcafgxpw/s320/dessertplatter.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For all my big city, I'm-a-bloody-food-snob posturing, I ate everything. Okay, the Oreo cookie crumb-dusted marshmallows were not palatable, but you can pretty much dip anything in chocolate.\u003c/p>\n\u003cp>It's little wonder Americans are so fat. A Big Night Out? Well, I felt so much bigger as the result of our dinner. When I returned to Lyle's house, I got on the scale and nearly cried as only a gay man or teen-aged girl can in such situations. I looked at my Melting Pot-belly and thought ahead to my New Year's resolutions.\u003c/p>\n\u003cp>I think the next time I opt for fondue, I shall do it at home. And simply. Cheese, wine, bread, apples. The warmth of a fire and a friend or two. Perhaps in my own couple. Of course, the only heat source in my apartment is the tiny radiator in my living room, so I may need to rethink the romance of it all. If you've got a fireplace, give me a call.\u003c/p>\n\u003cp>To visit a \u003ca href=\"http://www.meltingpot.com/default.aspx\">Melting Pot\u003c/a> near you, visit their (rather bizarre) website. Take special note of the front page and click on a fondue pot or two. Please let me know if you decide to join their \u003ca href=\"http://www.themeltingpotclubfondue.com/signup.cgi?n=57890\">Club Fondue\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Melting Pot\u003c/strong> in San Mateo is located at:\u003cbr>2 North B Street\u003cbr>San Mateo, CA 94401\u003cbr>(650) 342-6368\u003c/p>\n\u003cp>For directions, \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+melting+pot+san+mateo+ca&ie=UTF8&z=10&iwloc=A&om=1\">view the map\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours of Operation:\u003c/strong>\u003cbr>Mon through Wed: 5pm - 10pm\u003cbr>Thu and Fri: 4:30pm - 11pm\u003cbr>Sat: 3pm - 11pm\u003cbr>Sun: 3pm - 10pm\u003c/p>\n\n",
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"description": "Last week, my friend Lyle invited me down to the Peninsula to have a big fondue dinner with him and our friend Jack at The Melting Pot. Why? What else can one do when one's girlfriend is out of town except eat an enormous meal of melted cheese, bread, and hot oil-cooked meat? I took",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hpVL2M6I/AAAAAAAAAKU/2TVlafHAOLQ/s1600-h/meltingpot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hpVL2M6I/AAAAAAAAAKU/2TVlafHAOLQ/s320/meltingpot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Lyle invited me down to the Peninsula to have a big fondue dinner with him and our friend Jack at \u003ca href=\"http://www.meltingpot.com/default.aspx\">The Melting Pot\u003c/a>. Why? What else can one do when one's girlfriend is out of town except eat an enormous meal of melted cheese, bread, and hot oil-cooked meat? I took the Caltrain down to San Mateo, empty stomached and ready to be amused. The Melting Pot sounded quaint to me, like some homey, Americanized little Alpine restaurant. I had absolutely no idea it was a 33 year-old national franchise born in Maitland, Florida (just outside of Orlando, not surprisingly) with 130 restaurants in its partnership. Of course, I have absolutely no idea about a lot of things.\u003c/p>\n\u003cp>As we approached the restaurant, I worried about its size-- a two-story fondue restaurant with outdoor seating? On a cold winter night, I wasn't surprised to see no one dining al fresco. Then I wondered, who eats fondue outside? Give me an old pine table by a roaring fire, not an aluminum one under a portable heat lamp. I knew my hope for quaintness was about to be dashed to pieces upon the hardwood-veneered walls and Corian tabletops inside, so I checked that hope at the door with my coat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e91L2M2I/AAAAAAAAAJ0/3GivvAU-ud4/s1600-h/greasefire.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e91L2M2I/AAAAAAAAAJ0/3GivvAU-ud4/s320/greasefire.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When we entered, the first thing I noticed was The Melting Pot logo etched onto glass, sheeted with a constant stream of water immediately behind the host stand. I shuddered a little. I hoped that, should a grease fire occur at my table, no one would come to douse it with a cooling waterfall. The host standing in front of the image was very friendly and passed us to a server who gave us a table upstairs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hNlL2M5I/AAAAAAAAAKM/qnAb6FVa0hU/s1600-h/winepainting.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35hNlL2M5I/AAAAAAAAAKM/qnAb6FVa0hU/s320/winepainting.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The decor upstairs was evocative of a suburban steak house-- leather banquets, pendant lamps that hang too close to the eyes- forcing one to look down at the table and not at one's dining comanions without sunglasses, and odd bits of painting hanging on the wall. My favorite is shown above. I suppose an endless glass of red wine and a woman who can bend herself any which way is a great night out for some.\u003c/p>\n\u003cp>Our server was the same woman who showed us to our booth. Over the course of the meal, I would come to decide that she was possibly the best server I'd had in quite some time (much better than the server we had \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/06/french-laundry-heavy-on-starch.jsp\">the last time the three of us got together for dinner\u003c/a>)-- funny, warm, always showing up when we might need something, and very knowledgeable about the menu. When I asked for the silliest cocktail available, she suggested the Tipsy Turtle, a beverage of various rums and juices. Knowing full well that this was not to be a traditional fondue experience, I accepted, it was refreshing, though I was too stubborn to remove the half of a pineapple wedged into the glass, so it kept hitting me in the nose and I dribbled a little.\u003c/p>\n\u003cp>Opening the menu, I was immediately depressed by the pull-out image of Marlo Thomas with two cute, smiling yet mortally ill children. I won't argue that St. Jude's Children's Hospital is a worthy charity, I just don't like being accosted for change as I'm settling into dinner, whether it be some man rapping on a window asking me for beer money in the Haight or \u003ca href=\"http://www.tv.com/that-girl/show/1113/summary.html\">That Girl\u003c/a>. Perhaps most disturbing was the amount of airbrushing done to the photo. I flipped the advertisement over so I no longer had to look at it. That accomplished, I read the large, laminated menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eXVL2MxI/AAAAAAAAAJM/0cHT9rNlCmc/s1600-h/meltingmenu.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eXVL2MxI/AAAAAAAAAJM/0cHT9rNlCmc/s320/meltingmenu.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Filled with photos, the menu told me what I could expect from The Melting Pot and \"How [my] Melting Pot Experience Works\". I was relieved to know, with the guidance of image number two shown above, that I was to simply select my salad and presumably eat it without dipping it in anything hotter than ranch dressing.\u003c/p>\n\u003cp>A four course dinner at the Melting Pot is called a Big Night Out. Mediterranean Cheese Fondue, a choice of salad, a choice of \"featured entrée selections\", and then a choice of chocolate fondue for dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eo1L2MyI/AAAAAAAAAJU/wKjJPoYGclM/s1600-h/cheesefondue1.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eo1L2MyI/AAAAAAAAAJU/wKjJPoYGclM/s320/cheesefondue1.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Mediterranean Cheese Fondue was a concoction of Swiss Gruyère, a touch of shallot, garlic, white truffle oil, and-- perhaps for Mediterranean-ness-- chopped dates. To my knowledge, the peoples of the Mediterranean have no deep history of fondue. But, I thought, this is the Melting Pot. Cultures will mingle, blend smoothly, just like in this big, big country of ours, God Bless it. I gave it a go. It wasn't bad. I rather liked the dates. What I liked even more was the fact that our server mixed up the whole mess tableside. For one brief moment, it was Benihana with cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eplL2MzI/AAAAAAAAAJc/8wu6Tzxy0dQ/s1600-h/cheesefondue2.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35eplL2MzI/AAAAAAAAAJc/8wu6Tzxy0dQ/s320/cheesefondue2.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The main course selection was rather disappointing. We selected the Fondue Feast platter at $84 per couple, because none of us could see the logic of ordering the Lobster Indulgence at $95 per couple. Who wants lobster fondue? Oh. You do. I'm sorry. I was rather put off by the fact that the price of the platters was listed by the \"couple\". I might have chosen to write \"for two\" rather than point a sharp stick in the eye of couple-less souls like myself. Besides, there were three of us. I might have been more impressed had the menu given a break to \"throuples\".\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-VL2M3I/AAAAAAAAAJ8/GGbFKcyfAng/s1600-h/meatplatter.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-VL2M3I/AAAAAAAAAJ8/GGbFKcyfAng/s320/meatplatter.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The platter was a collision of items: filet mignon medallions, citrus pork tenderloin, White Shrimp (?), garlic and herb chicken, vegetables, and balsamic-marinated sirloin which, as a result of sitting in so much blackish vinegar, looked more like liver than sirloin. Also on the platter was pasta. To fry? Jack experimented with one of the black and yellow striped ravioli, lost it in the hot canola oil and asked Lyle and me to help him \"find Nemo\" because he thought they looked like little clown fish. None of us saw any benefit to frying ravioli, but we ate compulsively.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35yIFL2M7I/AAAAAAAAAKc/HcY4UZ9aoAw/s1600-h/IMG_2643.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35yIFL2M7I/AAAAAAAAAKc/HcY4UZ9aoAw/s320/IMG_2643.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After we had finished our main course, a gentleman came over to the table to remove the boiling oil from our sight with a fascinating little contraption, the name of which escaped me after a cocktail and a few glasses of wine. I thought back to the \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/food-links-around-bay-and-elsewhere.jsp\">Canadian PSA that Mrs. Lucianovic had reported on a few weeks back\u003c/a>. A very, very good idea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-lL2M4I/AAAAAAAAAKE/1I9zRjPMXf4/s1600-h/oilsafety.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e-lL2M4I/AAAAAAAAAKE/1I9zRjPMXf4/s320/oilsafety.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dessert was, to my mind, a bit much, but not out of place, considering where we were. I decided to just embrace this too-muchness and dive in. I selected the Flaming Turtle Fondue-- milk chocolate, caramel, and chopped pecans, flambéed tableside with Amaretto-- as a sort of gilded, lead-filled bookend to my Tipsy Turtle at the beginning of the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e9lL2M1I/AAAAAAAAAJs/JrF3wLQqexY/s1600-h/flamingpot.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35e9lL2M1I/AAAAAAAAAJs/JrF3wLQqexY/s320/flamingpot.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A platter of brownies, strawberries, banana, cheesecake, pound cake and various marshmallows sat on our table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35ep1L2M0I/AAAAAAAAAJk/VPAOcafgxpw/s1600-h/dessertplatter.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R35ep1L2M0I/AAAAAAAAAJk/VPAOcafgxpw/s320/dessertplatter.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For all my big city, I'm-a-bloody-food-snob posturing, I ate everything. Okay, the Oreo cookie crumb-dusted marshmallows were not palatable, but you can pretty much dip anything in chocolate.\u003c/p>\n\u003cp>It's little wonder Americans are so fat. A Big Night Out? Well, I felt so much bigger as the result of our dinner. When I returned to Lyle's house, I got on the scale and nearly cried as only a gay man or teen-aged girl can in such situations. I looked at my Melting Pot-belly and thought ahead to my New Year's resolutions.\u003c/p>\n\u003cp>I think the next time I opt for fondue, I shall do it at home. And simply. Cheese, wine, bread, apples. The warmth of a fire and a friend or two. Perhaps in my own couple. Of course, the only heat source in my apartment is the tiny radiator in my living room, so I may need to rethink the romance of it all. If you've got a fireplace, give me a call.\u003c/p>\n\u003cp>To visit a \u003ca href=\"http://www.meltingpot.com/default.aspx\">Melting Pot\u003c/a> near you, visit their (rather bizarre) website. Take special note of the front page and click on a fondue pot or two. Please let me know if you decide to join their \u003ca href=\"http://www.themeltingpotclubfondue.com/signup.cgi?n=57890\">Club Fondue\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Melting Pot\u003c/strong> in San Mateo is located at:\u003cbr>2 North B Street\u003cbr>San Mateo, CA 94401\u003cbr>(650) 342-6368\u003c/p>\n\u003cp>For directions, \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+melting+pot+san+mateo+ca&ie=UTF8&z=10&iwloc=A&om=1\">view the map\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R3kLBFVXFoI/AAAAAAAAACA/n5LBO-7IN4A/s1600-h/lambrack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R3kLBFVXFoI/AAAAAAAAACA/n5LBO-7IN4A/s320/lambrack.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ah, the impending new year is all about lists, isn't it? Well, here's yet another one.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/31/BAB2U7625.DTL&tsp=1\">Recent tragic events\u003c/a>\u003c/b>, human and animal alike, at the \u003cb>\u003ca href=\"http://www.sfzoo.org/openrosters/view_homepage.asp?orgkey=1859\">San Francisco Zoo\u003c/a>\u003c/b> has me doing several things:\u003c/p>\n\u003cp>1. I'm snatching up my very plump and \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/fuzzers.html\">extremely domesticated cats\u003c/a>\u003c/b> and kissing them all over, while demanding to know how their sister could behave so much like...well, a tiger. \u003c/p>\n\u003cp>2. Swearing I will never go to another zoo to gawk at animals. They may be alive and safe from hunters' rifles, but they are still miserable unless they happen to be lucky enough to secure roams in the spacious \u003cb>\u003ca href=\"http://www.sandiegozoo.org/wap/index.html\">San Diego Wild Animal Park\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Thinking about primal urges for meat.\u003c/p>\n\u003cp>While I do live a fairly vegetarian, multi-grainal, or pescatarian lifestyle, it's more from ease and quickness of prep and less of actual desire. I do love my fish and vegs, but I also love, crave, and need on a deep, dark, and primal level, meat.\u003c/p>\n\u003cp>When hit with a specific meat need, it's usually for how a certain restaurant prepares it. Like, if I'm feeling porkish, it doesn't follow that I'll be satisfied with any old piece of pig.\u003c/p>\n\u003cp>\u003cb>My Top Meat Places in San Francisco\u003c/b>\u003c/p>\n\u003cp>\u003cb>Pork:\u003c/b> Late-night or middle of the day, nothing beats a burrito stuffed with thick, shaggy pieces of carnitas at \u003cb>\u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>\u003c/b>. Also, because I haven't been able to stop thinking about it since Jen reminded me in her post, \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/top-10-tastes-of-2007-it-was-very-meaty.html\">the shelling beans with Sofrito\u003c/a>\u003c/b> at \u003cb>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003c/b> and sweet and smoky \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche's\u003c/a>\u003c/b> cured pork chop.\u003c/p>\n\u003cp>\u003cb>Beef:\u003c/b> I haven't yet found my designated \"favorite steak\" place in San Francisco, but the \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b>'s Shaking Beef still makes me very happy; I'm really sorry to see that it hasn't yet made it onto the menu at Out the Door in the \u003cb>\u003ca href=\"http://westfield.com/sanfrancisco/\">San Francisco Center\u003c/a>\u003c/b>. When it comes to the ground stuff, \u003cb>\u003ca href=\"http://www.burgermeistersf.com/\">Burgermeister\u003c/a>\u003c/b> is the place I go back to again and again. That said, \u003cb>\u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>\u003c/b>'s lunch-time burger is pretty spectacular, even if the ridiculously greasy focaccia bun has me wiping my hands down every three seconds. \u003c/p>\n\u003cp>\u003cb>Chicken:\u003c/b> I'm sorry to be predictable, but I'm still not bored nor have I ever failed to reach complete nirvana with Zuni's roast chicken. However,\u003cb>\u003ca href=\"http://ziryabgrill.com/\"> Ziryab Grill's sumac chicken\u003c/a>\u003c/b> with velvety oyster mushrooms and \u003cb>\u003ca href=\"http://www.tonkiang.net/Ton%20Kiang.html\">Ton Kiang's\u003c/a>\u003c/b> deceptively plain-looking salt-baked chicken run it a very close, very delicious second.\u003c/p>\n\u003cp>\u003cb>Duck:\u003c/b> I'm very choosy about duck and I don't order it every time I see it at the menu, but \u003cb>\u003ca href=\"http://www.paulkrestaurant.com/\">Paul K\u003c/a>\u003c/b>'s Syrian Spiced Duck with pomegranate molasses and Ton Kiang's peking duck get my picky vote.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Lamb:\u003c/b> This is my favorite meat, but I have yet to find a place that satisfies my need for tender, rare. Until I find it, I have to be satisfied with my own lamb chops: salt and pepper, broiled for 3-4 minutes on each side. Though I haven't yet been, I have suspicions that \u003cb>\u003ca href=\"http://www.kokkari.com/\">Kokkari\u003c/a>\u003c/b> might scratch this particular itch, however I'm open to suggestions...\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R3kLBFVXFoI/AAAAAAAAACA/n5LBO-7IN4A/s1600-h/lambrack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R3kLBFVXFoI/AAAAAAAAACA/n5LBO-7IN4A/s320/lambrack.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ah, the impending new year is all about lists, isn't it? Well, here's yet another one.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/31/BAB2U7625.DTL&tsp=1\">Recent tragic events\u003c/a>\u003c/b>, human and animal alike, at the \u003cb>\u003ca href=\"http://www.sfzoo.org/openrosters/view_homepage.asp?orgkey=1859\">San Francisco Zoo\u003c/a>\u003c/b> has me doing several things:\u003c/p>\n\u003cp>1. I'm snatching up my very plump and \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/fuzzers.html\">extremely domesticated cats\u003c/a>\u003c/b> and kissing them all over, while demanding to know how their sister could behave so much like...well, a tiger. \u003c/p>\n\u003cp>2. Swearing I will never go to another zoo to gawk at animals. They may be alive and safe from hunters' rifles, but they are still miserable unless they happen to be lucky enough to secure roams in the spacious \u003cb>\u003ca href=\"http://www.sandiegozoo.org/wap/index.html\">San Diego Wild Animal Park\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Thinking about primal urges for meat.\u003c/p>\n\u003cp>While I do live a fairly vegetarian, multi-grainal, or pescatarian lifestyle, it's more from ease and quickness of prep and less of actual desire. I do love my fish and vegs, but I also love, crave, and need on a deep, dark, and primal level, meat.\u003c/p>\n\u003cp>When hit with a specific meat need, it's usually for how a certain restaurant prepares it. Like, if I'm feeling porkish, it doesn't follow that I'll be satisfied with any old piece of pig.\u003c/p>\n\u003cp>\u003cb>My Top Meat Places in San Francisco\u003c/b>\u003c/p>\n\u003cp>\u003cb>Pork:\u003c/b> Late-night or middle of the day, nothing beats a burrito stuffed with thick, shaggy pieces of carnitas at \u003cb>\u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>\u003c/b>. Also, because I haven't been able to stop thinking about it since Jen reminded me in her post, \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/top-10-tastes-of-2007-it-was-very-meaty.html\">the shelling beans with Sofrito\u003c/a>\u003c/b> at \u003cb>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003c/b> and sweet and smoky \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche's\u003c/a>\u003c/b> cured pork chop.\u003c/p>\n\u003cp>\u003cb>Beef:\u003c/b> I haven't yet found my designated \"favorite steak\" place in San Francisco, but the \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b>'s Shaking Beef still makes me very happy; I'm really sorry to see that it hasn't yet made it onto the menu at Out the Door in the \u003cb>\u003ca href=\"http://westfield.com/sanfrancisco/\">San Francisco Center\u003c/a>\u003c/b>. When it comes to the ground stuff, \u003cb>\u003ca href=\"http://www.burgermeistersf.com/\">Burgermeister\u003c/a>\u003c/b> is the place I go back to again and again. That said, \u003cb>\u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>\u003c/b>'s lunch-time burger is pretty spectacular, even if the ridiculously greasy focaccia bun has me wiping my hands down every three seconds. \u003c/p>\n\u003cp>\u003cb>Chicken:\u003c/b> I'm sorry to be predictable, but I'm still not bored nor have I ever failed to reach complete nirvana with Zuni's roast chicken. However,\u003cb>\u003ca href=\"http://ziryabgrill.com/\"> Ziryab Grill's sumac chicken\u003c/a>\u003c/b> with velvety oyster mushrooms and \u003cb>\u003ca href=\"http://www.tonkiang.net/Ton%20Kiang.html\">Ton Kiang's\u003c/a>\u003c/b> deceptively plain-looking salt-baked chicken run it a very close, very delicious second.\u003c/p>\n\u003cp>\u003cb>Duck:\u003c/b> I'm very choosy about duck and I don't order it every time I see it at the menu, but \u003cb>\u003ca href=\"http://www.paulkrestaurant.com/\">Paul K\u003c/a>\u003c/b>'s Syrian Spiced Duck with pomegranate molasses and Ton Kiang's peking duck get my picky vote.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Lamb:\u003c/b> This is my favorite meat, but I have yet to find a place that satisfies my need for tender, rare. Until I find it, I have to be satisfied with my own lamb chops: salt and pepper, broiled for 3-4 minutes on each side. Though I haven't yet been, I have suspicions that \u003cb>\u003ca href=\"http://www.kokkari.com/\">Kokkari\u003c/a>\u003c/b> might scratch this particular itch, however I'm open to suggestions...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R3KmTamFuLI/AAAAAAAAAIM/31boB3hHrg4/s1600-h/033.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R3KmTamFuLI/AAAAAAAAAIM/31boB3hHrg4/s200/033.JPG\" border=\"0\">\u003c/a>\u003cbr>Last year I didn't make much progress with my resolutions. But I think I know why. It's not enough to just have good intentions, you need a plan and you need a goal that is easy to follow through on. This year, I have it all figured out.\u003c/p>\n\u003cp>For 2008 I plan to celebrate deliciousness. I will eat as many delicious things as I can, foresaking all that is not delicious. I will pay more attention to how everything I eat tastes. I will try terribly hard not to get caught up in the food fights of the day--you know the ones, organic, sustainable, local, blah, blah, blah. I will pay attention to all of the politics, but in a secondary way as it relates to deliciousness, not virtue or trendiness or political correctness. \u003c/p>\n\u003cp>My hope is that by focusing on taste I can get back to why I love food in the first place, because it is my connection to people, to places, to experiences. \u003c/p>\n\u003cp>Last year I wanted to try to eat more whole grains, so I purchased lots of them. But I didn't cook with them. This year I will seek out tasty recipes to make using them a breeze, instead of a chore. Since food is about relationships, I will also try to learn more about where the most flavorful food comes from. Usually those who create great food are passionate about what they do, and that passion is infectious and exciting. \u003c/p>\n\u003cp>Last year I tried not to take food too seriously, but everywhere I turned food was the source of great debate. I'm going to try to stay out of the debate, I'll watch from the sidelines perhaps, but I don't want to let the debate get in the way of the deliciousness. I promise not to let my fear of the scientific ingredients in molecular gastronomy, or any scary bits of offal distract me from anything that tastes good. It's a resolution I think I can live with.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R3KmTamFuLI/AAAAAAAAAIM/31boB3hHrg4/s1600-h/033.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R3KmTamFuLI/AAAAAAAAAIM/31boB3hHrg4/s200/033.JPG\" border=\"0\">\u003c/a>\u003cbr>Last year I didn't make much progress with my resolutions. But I think I know why. It's not enough to just have good intentions, you need a plan and you need a goal that is easy to follow through on. This year, I have it all figured out.\u003c/p>\n\u003cp>For 2008 I plan to celebrate deliciousness. I will eat as many delicious things as I can, foresaking all that is not delicious. I will pay more attention to how everything I eat tastes. I will try terribly hard not to get caught up in the food fights of the day--you know the ones, organic, sustainable, local, blah, blah, blah. I will pay attention to all of the politics, but in a secondary way as it relates to deliciousness, not virtue or trendiness or political correctness. \u003c/p>\n\u003cp>My hope is that by focusing on taste I can get back to why I love food in the first place, because it is my connection to people, to places, to experiences. \u003c/p>\n\u003cp>Last year I wanted to try to eat more whole grains, so I purchased lots of them. But I didn't cook with them. This year I will seek out tasty recipes to make using them a breeze, instead of a chore. Since food is about relationships, I will also try to learn more about where the most flavorful food comes from. Usually those who create great food are passionate about what they do, and that passion is infectious and exciting. \u003c/p>\n\u003cp>Last year I tried not to take food too seriously, but everywhere I turned food was the source of great debate. I'm going to try to stay out of the debate, I'll watch from the sidelines perhaps, but I don't want to let the debate get in the way of the deliciousness. I promise not to let my fear of the scientific ingredients in molecular gastronomy, or any scary bits of offal distract me from anything that tastes good. It's a resolution I think I can live with.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s1600-h/escargotbab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s320/escargotbab.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Back when my plans for Christmas Eve crab were threatened by some \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/11/no-crab-for-christmas.jsp\">dumb-ass humans\u003c/a>\u003c/b>, I decided to resurrect a Christmas Eve tradition from my childhood: snails. That's right, people, I grew up a \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eatlikekeckler.html\">picky eater\u003c/a>\u003c/b> in Minnesota where I gagged on string beans, yet I ate snails. \u003c/p>\n\u003cp>There's no explanation, but where my mom failed with wild rice, succatash, and scalloped potatoes, she succeeded with hot, buttery, garlicky gastropods. As much as my sister and I loved escargots, we never asked for it any time of the year other than Christmas Eve. It was tradition and we loved our \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eve.html\">Christmas Eve traditions\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>We sat on the floor in front of the fire and ate our Christmas Eve dinner from the coffee table. We felt elegant, grown up, and quite worldly as we carefully applied the escargots pincers to the natural shells and pulled out the butter-soaked meats with tiny forks. Small and soft rounds of baguette were used to wipe the plates clean and stuffed into the shells to soak up every possible spot of garlic butter.\u003c/p>\n\u003cp>\u003cb>The Vander Weide Family's Christmas Eve Escargots\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 can large snails\u003cbr>Natural shells (you can also use frozen pastry or phyllo shells)\u003cbr>1/4 lb. unsalted butter, softened\u003cbr>3 cloves garlic, minced\u003cbr>2 scallions, chopped\u003cbr>Salt, to taste\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine butter with garlic, scallions, and salt. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>Last year, I revived the family escargots tradition and brought the sumptuous snails to a Christmas Eve party. However, instead of my mother's traditional recipe, I used the one I discovered in my 1963 copy of Samuel Chamberlain's \u003cem>Bouquet de France\u003c/em>. \u003c/p>\n\u003cp>The squeamish didn't partake, but those who did came back for seconds until there were no seconds left. The highest compliment I received came from a French guest who told me my escargots tasted exactly like the escargots she enjoys in Paris.\u003c/p>\n\u003cp>\u003cb>Escargots Maison from \u003cem>Bouquet de France\u003c/em>\u003c/b>\u003c/p>\n\u003cp>2 cans large snails\u003cbr>1 cup butter, softened\u003cbr>8 tablespoons parsley, finely chopped\u003cbr>4 cloves garlic, minced\u003cbr>1 shallot, minced\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon freshly ground black pepper\u003cbr>Large pinch of grated nutmeg\u003cbr>6-8 blanched almonds, chopped and finely pounded\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine the butter, parsley, garlic, shallot, salt, pepper, nutmeg, and almonds. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve either recipe with Champagne or a red wine from Burgundy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s1600-h/escargotbab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s320/escargotbab.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Back when my plans for Christmas Eve crab were threatened by some \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/11/no-crab-for-christmas.jsp\">dumb-ass humans\u003c/a>\u003c/b>, I decided to resurrect a Christmas Eve tradition from my childhood: snails. That's right, people, I grew up a \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eatlikekeckler.html\">picky eater\u003c/a>\u003c/b> in Minnesota where I gagged on string beans, yet I ate snails. \u003c/p>\n\u003cp>There's no explanation, but where my mom failed with wild rice, succatash, and scalloped potatoes, she succeeded with hot, buttery, garlicky gastropods. As much as my sister and I loved escargots, we never asked for it any time of the year other than Christmas Eve. It was tradition and we loved our \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eve.html\">Christmas Eve traditions\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>We sat on the floor in front of the fire and ate our Christmas Eve dinner from the coffee table. We felt elegant, grown up, and quite worldly as we carefully applied the escargots pincers to the natural shells and pulled out the butter-soaked meats with tiny forks. Small and soft rounds of baguette were used to wipe the plates clean and stuffed into the shells to soak up every possible spot of garlic butter.\u003c/p>\n\u003cp>\u003cb>The Vander Weide Family's Christmas Eve Escargots\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 can large snails\u003cbr>Natural shells (you can also use frozen pastry or phyllo shells)\u003cbr>1/4 lb. unsalted butter, softened\u003cbr>3 cloves garlic, minced\u003cbr>2 scallions, chopped\u003cbr>Salt, to taste\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine butter with garlic, scallions, and salt. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>Last year, I revived the family escargots tradition and brought the sumptuous snails to a Christmas Eve party. However, instead of my mother's traditional recipe, I used the one I discovered in my 1963 copy of Samuel Chamberlain's \u003cem>Bouquet de France\u003c/em>. \u003c/p>\n\u003cp>The squeamish didn't partake, but those who did came back for seconds until there were no seconds left. The highest compliment I received came from a French guest who told me my escargots tasted exactly like the escargots she enjoys in Paris.\u003c/p>\n\u003cp>\u003cb>Escargots Maison from \u003cem>Bouquet de France\u003c/em>\u003c/b>\u003c/p>\n\u003cp>2 cans large snails\u003cbr>1 cup butter, softened\u003cbr>8 tablespoons parsley, finely chopped\u003cbr>4 cloves garlic, minced\u003cbr>1 shallot, minced\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon freshly ground black pepper\u003cbr>Large pinch of grated nutmeg\u003cbr>6-8 blanched almonds, chopped and finely pounded\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine the butter, parsley, garlic, shallot, salt, pepper, nutmeg, and almonds. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve either recipe with Champagne or a red wine from Burgundy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "hunter gatherer: chanterelles in big sur",
"title": "hunter gatherer: chanterelles in big sur",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s1600-h/basketofgoodness1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcR2I1cWI/AAAAAAAAAAw/UA1yIq0Y8fE/s320/basketofgoodness1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for the whole extravaganza, which includes a nearly all-day mushroom hunt. \u003c/p>\n\u003cp>Back into the hills...deep into the hills...of Big Sur we went, turning somewhere off of Highway 1 and skidding down a dirt road for at least 5 miles. Once parked, we probably trekked a few miles into the ever-thickening forest. In fact, you would never have known what a glorious day it was for the thick canopy of trees shading us below. \u003c/p>\n\u003cp>At some point down the path we turned off, and started climbing up a rather steep hill, through heavy brush and downed trees, doing our best to avoid the poison oak (which, I found out later, I didn't actually manage to avoid), all the while looking, searching, straining to see the delicate little fungi we were seeking. Finally, a cry of discovery and excitement (a cry that was quite distinguishable from the anguished cry earlier from my friend Tony who was attacked by yellow jackets, which sent another friend up a tree thinking it was a wild boar on the rampage). We all rushed over and found a patch of perfect, beautiful, delicious chanterelle mushrooms. Our bounty. We took what we could use, left the little ones to grow, and made our way back to prepare our feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s1600-h/fresh_chants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcZGI1cXI/AAAAAAAAAA4/t2dCeVbpdnA/s320/fresh_chants2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our feast that night consisted of tiny little mussels and barnacles we had harvested on the coast on the way home from the hunt, steamed in white wine. Our next course: homemade tagliolini with shredded quail, pancetta and chanterelle ragu. Our main course a slow-simmered pork stew with leeks and more chanterelles. And to top it off, a juicy pear galette.\u003c/p>\n\u003cp>The next day, each with a bag of mushrooms, we returned to the city... scheming how to use our chanterelle morsels. My friend Max ended up pickling his. I, on the other hand, decided upon decadence, and made a creamy white lasagna. It was heaven.\u003c/p>\n\u003cp>The Most Amazing Decadent Mushroom Lasagna\u003cbr>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s1600-h/finallasagna4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hfwGI1caI/AAAAAAAAABM/rtuFQqEetmk/s320/finallasagna4.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall, the owner of the River Cottage, author of numerous incredible cookbooks, and believer in living off the land.\u003c/p>\n\u003cp>For the Bechamel\u003cbr>4 tablespoons unsalted butter\u003cbr>1/2 cup all-purpose flour\u003cbr>2 cups whole milk, warmed\u003cbr>1/3 cup grated Parmesan\u003cbr>1/3 cup grated Fontina\u003cbr>About 3/4 to 1 cup chicken stock\u003cbr>Salt and freshly ground pepper, to taste\u003c/p>\n\u003cp>Lasagna noodles*\u003cbr>About 300g fresh chanterelles, cleaned and sliced very thinly\u003cbr>About 6 large or 9 small very thin slices of good-quality prosciutto\u003cbr>About 1/2 cup Parmesan\u003cbr>About 1/2 cup Fontina\u003c/p>\n\u003cp>*Note: You can use either fresh or dried lasagna noodles. Fresh are always my first choice, and contrary to what some might tell you, you don't need to pre-cook them, you can just layer them and bake them. There are also dried lasagna noodles that you don't need to pre-cook either. They are thin enough that they bake when you bake the lasagna. The nice thing about these is that they tend to stay al dente when baked.\u003c/p>\n\u003cp>Preheat the oven to 375F. To make the bechamel, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, for about 2 minutes. Slowly add the milk, whisking constantly, to smooth out all the lumps. Turn down the heat to medium-low, and add the Parmesan and Fontina, whisking to incorporate. Whisk in enough chicken stock to make a fairly loose sauce. It should be pourable but not thin. If you are using the dried lasagna that is not pre-cooked it's a good idea to make the sauce a bit thinner than you normally would. Season to taste with salt and plenty of freshly ground pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s1600-h/raw_ingredients3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R1hcg2I1cYI/AAAAAAAAABA/FL0DS57Ynng/s320/raw_ingredients3.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To layer the lasagna, in a baking dish about 21-cm square, add about 1/4 cup of the Bechamel. Place a layer of lasagna noodles, then another 1/4 cup Bechamel, the 1/3 of the chanterelles. Top the chanterelles evenly with 1/3 of the prosciutto, shredding it into pieces to spread it evenly if necessary. Top the prosciutto with a thin layer of grated Parmesan and Fontina. Top with about 1/2 cup Bechamel, covering the filling evenly. Top with an even layer of lasagna noodles, then repeat the layering two more times. Add a final layer of lasagna noodles, then the rest of the Bechamel, and some grated Parmesan and Fontina.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake the lasagna until the noodles are tender, and the filling is bubbling, about 45 minutes if using the dried uncooked noodles (for fresh it might be about 25 minutes). Let sit for about 15 minutes before cutting and serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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