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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/eastwesteats.png\">\u003cbr>The Bay Area is blessed with a fantastic variety of wonderful Asian food. With each wave of immigrants unfamiliar cuisines have made their way into our delicious community and become old friends. Some of the best restaurants and chefs in the Bay Area are cooking Asian food and some of them are coming together for the \u003cb>\u003ca href=\"http://www.aajasf.org/eastwesteats/index.htm\">East West Eats dinner\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I talked with Charles Phan of \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b> to get his thoughts about local Asian food and out what it's like to participate in this dinner along with chefs Robert Lam of \u003cb>\u003ca href=\"http://www.butterflysf.com/\">Butterfly\u003c/a>\u003c/b>, Hung Le of \u003cb>\u003ca href=\"http://www.threeseasonsrestaurant.com/\">Three Seasons\u003c/a>\u003c/b>, Peter Pahk of \u003cb>\u003ca href=\"http://www.silveradoresort.com/html/dining.shtml\">Silverado\u003c/a>\u003c/b>, Kirk Webber of \u003cb>\u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>\u003c/b>, Anjan and Emily Mitra of \u003cb>\u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>\u003c/b>, Mutsumi Takhara of \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b> and Chris Yeo of \u003cb>\u003ca href=\"http://www.straitsrestaurants.com/TOPpages/4CriticalA.html\">Straits\u003c/a>\u003c/b>. The East West Eats dinner takes place June 1st, register to attend by May 25th, \u003cb>\u003ca href=\"http://www.aajasf.org/eastwesteats/index.htm\">here\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>\u003cb>What trends are you seeing in Asian food in the Bay Area?\u003c/b>\u003cbr>Fusion has come and gone. I never really agreed with that anyway but I see more and more specialization. In the Chinese community people are doing more regional cuisines and are interested in Shanghai or Szechuan food etc. The whole school of regional cuisine is going to continue to grow--it's no different than like what A16 is doing making Neapolitan style food. \u003c/p>\n\u003cp>At my restaurant I'm taking old ideas and building them with local ingredients and sensibility--like cooking beef medium rare, same methodology same recipe but not medium well or using local vegetables but stir frying them the same way you would in Vietnam. Also using oysters and raw fish a Vietnamese style here we use fish sauce shallot and lime instead the Japanese style with wasabi. \u003c/p>\n\u003cp>\u003cb>What's been the response to the cooking kits sold at Out the Door?\u003c/b>\u003cbr>It's been great. The response has been phenomenal. We sold out super fast on Valentine's day. I was surprised! A lot of people had the idea to create a romantic dinner at home. People are using them in different ways than we expected such as for parties, romantic meals etc. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We've held back but when we move to a central kitchen commissary there will be more choices. Maybe even \"vlogs\" video clips to learn how to cook with fresh ingredients all packed fresh daily. \u003c/p>\n\u003cp>\u003cb>Are Western palettes adapting to Vietnamese cuisine or is Vietnamese cuisine adapting to Western palettes?\u003c/b>\u003cbr>Combination of both. I'm surprised everyday at what people buy at the restaurant. At the same time a classic dish from Vietnam is never sold here, like Hainan chicken never sells, and I've tried a dozen times. Eating boiled chicken just won't catch on. But I'm doing a new dumpling that texturally is very unique and it is selling. People's tastes are changing rapidly, I sell lots of whole fish and people used to send it back everyday to have the head removed. I used to have fish returned every day now I haven't had one returned in over a year. \u003c/p>\n\u003cp>\u003cb>What will the food be like at the East West Eats dinner?\u003c/b>\u003cbr>The food is always better at these events than a sit down meal because it's prepared right there. Everybody is doing different things, everybody will showcase their speciality. It's a way for people to get to know the chefs. It's a good way to sample. You get to see several restaurants at one time. \u003c/p>\n\u003cp>\u003cb>What's it like working with the other chefs at an event like this?\u003c/b>\u003cbr>I do this all the time, you learn something new since most of us don't do catering, it's a challenge. I get to see my colleagues and give back to community. It's fun, mostly I wouldn't see these chefs except at these events.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Want to know more about the East West Eats event? Head over to \u003ca href=\"http://cookingwithamy.blogspot.com/2006/05/east-west-eats.html\">Cooking with Amy\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/eastwesteats.png\">\u003cbr>The Bay Area is blessed with a fantastic variety of wonderful Asian food. With each wave of immigrants unfamiliar cuisines have made their way into our delicious community and become old friends. Some of the best restaurants and chefs in the Bay Area are cooking Asian food and some of them are coming together for the \u003cb>\u003ca href=\"http://www.aajasf.org/eastwesteats/index.htm\">East West Eats dinner\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I talked with Charles Phan of \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b> to get his thoughts about local Asian food and out what it's like to participate in this dinner along with chefs Robert Lam of \u003cb>\u003ca href=\"http://www.butterflysf.com/\">Butterfly\u003c/a>\u003c/b>, Hung Le of \u003cb>\u003ca href=\"http://www.threeseasonsrestaurant.com/\">Three Seasons\u003c/a>\u003c/b>, Peter Pahk of \u003cb>\u003ca href=\"http://www.silveradoresort.com/html/dining.shtml\">Silverado\u003c/a>\u003c/b>, Kirk Webber of \u003cb>\u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>\u003c/b>, Anjan and Emily Mitra of \u003cb>\u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>\u003c/b>, Mutsumi Takhara of \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003c/b> and Chris Yeo of \u003cb>\u003ca href=\"http://www.straitsrestaurants.com/TOPpages/4CriticalA.html\">Straits\u003c/a>\u003c/b>. The East West Eats dinner takes place June 1st, register to attend by May 25th, \u003cb>\u003ca href=\"http://www.aajasf.org/eastwesteats/index.htm\">here\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>\u003cb>What trends are you seeing in Asian food in the Bay Area?\u003c/b>\u003cbr>Fusion has come and gone. I never really agreed with that anyway but I see more and more specialization. In the Chinese community people are doing more regional cuisines and are interested in Shanghai or Szechuan food etc. The whole school of regional cuisine is going to continue to grow--it's no different than like what A16 is doing making Neapolitan style food. \u003c/p>\n\u003cp>At my restaurant I'm taking old ideas and building them with local ingredients and sensibility--like cooking beef medium rare, same methodology same recipe but not medium well or using local vegetables but stir frying them the same way you would in Vietnam. Also using oysters and raw fish a Vietnamese style here we use fish sauce shallot and lime instead the Japanese style with wasabi. \u003c/p>\n\u003cp>\u003cb>What's been the response to the cooking kits sold at Out the Door?\u003c/b>\u003cbr>It's been great. The response has been phenomenal. We sold out super fast on Valentine's day. I was surprised! A lot of people had the idea to create a romantic dinner at home. People are using them in different ways than we expected such as for parties, romantic meals etc. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We've held back but when we move to a central kitchen commissary there will be more choices. Maybe even \"vlogs\" video clips to learn how to cook with fresh ingredients all packed fresh daily. \u003c/p>\n\u003cp>\u003cb>Are Western palettes adapting to Vietnamese cuisine or is Vietnamese cuisine adapting to Western palettes?\u003c/b>\u003cbr>Combination of both. I'm surprised everyday at what people buy at the restaurant. At the same time a classic dish from Vietnam is never sold here, like Hainan chicken never sells, and I've tried a dozen times. Eating boiled chicken just won't catch on. But I'm doing a new dumpling that texturally is very unique and it is selling. People's tastes are changing rapidly, I sell lots of whole fish and people used to send it back everyday to have the head removed. I used to have fish returned every day now I haven't had one returned in over a year. \u003c/p>\n\u003cp>\u003cb>What will the food be like at the East West Eats dinner?\u003c/b>\u003cbr>The food is always better at these events than a sit down meal because it's prepared right there. Everybody is doing different things, everybody will showcase their speciality. It's a way for people to get to know the chefs. It's a good way to sample. You get to see several restaurants at one time. \u003c/p>\n\u003cp>\u003cb>What's it like working with the other chefs at an event like this?\u003c/b>\u003cbr>I do this all the time, you learn something new since most of us don't do catering, it's a challenge. I get to see my colleagues and give back to community. It's fun, mostly I wouldn't see these chefs except at these events.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Want to know more about the East West Eats event? Head over to \u003ca href=\"http://cookingwithamy.blogspot.com/2006/05/east-west-eats.html\">Cooking with Amy\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_concorde_after_wide-756214.gif\">\u003cimg alt=\"The DaVinci Code Movie\" src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_concorde_after_wide-749711.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Place de la Concorde metro station in Paris\u003c/em>\u003c/p>\n\u003cp>For those of you who have spent the past three years living with an indigenous tribe in sub-Saharan Africa, you might not have heard of \u003ca href=\"http://www.sonypictures.com/movies/thedavincicode/\">\u003cstrong>The DaVinci Code\u003c/strong>\u003c/a>. For the other four billion plus of us, we have been inundated with Code media the likes of which have no doubt already seared their iconic status in future business school marketing classes. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_concorde_before-767489.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_concorde_before-764874.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Place de la Concorde metro station, before\u003c/em>\u003c/p>\n\u003cp>The French who loathe anything splashy or frivolous (or garrulously American) actually redesigned the Concorde metro station a la DaVinci Code going so far as to repaint, yes repaint!, the station red! Considering they wouldn't so much as clean the metro stations when the Olympic bid committee came to town, this is quite a statement. So what does the DaVinci Code have to do with cooking, you ask? More than you might think, at least for this little cook.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_entrance-727642.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_entrance-724263.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Looking out to the gates from the chateau entrance\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You might remember me mentioning now and again \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/04/cracking_the_co.html\">\u003cstrong>a certain swanky chateau that I cooked at last summer\u003c/strong>\u003c/a>? Well it was none other than the chateau featured in The DaVinci Code! Located about an hour northwest of Paris, the chateau is rented out to families for vacation, to ad agencies for photo shoots and commercials and yes, to movie studios for movies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trailer_300-732865.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trailer_300-729619.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Movie production trailers lined one side of the property\u003c/em>\u003c/p>\n\u003cp>As it turns out, Dan Brown's wife stumbled upon the chateau and decided to use it in their unassuming little murder mystery... Who knew...?! The main character in the novel, Sophie Neveu played by Audrey Tautou, was named after a woman that lived in the chateau in the late 1700s, Sophie de Grouchy, who married the Marquis de Condorcet in the chateau's chapel. The best man at their wedding was none other than General Lafayette! Once again, who knew...?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_chapel-763397.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_chapel-759940.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Plaque in the chateau chapel\u003c/em>\u003c/p>\n\u003cp>At the chateau, I cooked for families that rented it for vacation and to call my schedule greuling would be an understatement, making cooking school seem like a walk in the proverbial park. I was up and in town by 7am getting fresh croissants and bread piping hot out of the oven from the local boulanger, then back to set the tables, prepare the fruit, and get the coffee going. Once breakfast was over, I started preparing lunch. After lunch wrapped up around 2 or 3pm, I'd head backing to town to purchase food for dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_night_chateau_300-740337.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_night_chateau_300-737760.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>The chateau lit up and ready to go for the night filming\u003c/em>\u003c/p>\n\u003cp>Once I returned to the chateau, I was frantically chopping, searing, roasting, boiling and more often than not burning until dinner. By the time dinner was prepared, served and cleaned up it was 10 or 11pm and then it was upstairs to plan the next days' meals and food shopping list. On a good day, I'd collapse in bed around 1am and do it all over again 6 hours later. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_helicopter_300-785726.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_helicopter_300-782566.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>The helicopter about to take aerial shots of the chateau\u003c/em>\u003c/p>\n\u003cp>I was also there during the filming of the DaVinci Code movie and it was nothing short of breathtaking to see a blockbuster production kick into action. 300 people, 30-plus trailers, 1 helicopter and a week of filming all for just a few minutes of actual movie footage. How they created the lighting, the misty night air, the duplicate set of gates, the fog was stunning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_gates_300_wide-756400.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_gates_300_wide-753265.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Fake gates built over the real ones! They look identical down to the peeling paint.\u003c/em>\u003c/p>\n\u003cp>The scene where Robert Langdon (Tom Hanks) and Sophie Neveu (Audrey Tautou) drove up to Teabing's chateau and spoke into the intercom garnered about 20 seconds of airtime but took no less than three hours to film as they had to film it at five different camera angles and each camera required up to five takes. The cool part of seeing the movie was having sat right behind the director while it was being filmed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_director_300_wide-726119.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_director_300_wide-722416.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Sitting behind the director just before they yell out \"Roulant!\" (Rolling!)\u003c/em>\u003c/p>\n\u003cp>There were three armoured cars, two Silas the Monk stunt doubles (a rather eerie site), and gallons upon gallons of coffee so everyone could stay awake. Since the action at the chateau took place at night they naturally had to film at night so set up began around 7pm and filming start at 11pm and ran til sun up. I'm not sure exactly what time everyone cleared out as I was usually asleep by 3am. There is just so many times you can watch someone repeat the same five lines into a fake intercom, even if it is the charming, gracious and very funny Tom Hanks....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/da_vinci_code_tom_hanks-753430.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/da_vinci_code_tom_hanks-749886.gif\" border=\"0\" alt=\"Tom Hanks on The DaVinci Code movie set around 2am\">\u003c/a>\u003cbr>\u003cem>Tom Hanks on the set of The DaVinci Code\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You might remember me mentioning now and again \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/04/cracking_the_co.html\">\u003cstrong>a certain swanky chateau that I cooked at last summer\u003c/strong>\u003c/a>? Well it was none other than the chateau featured in The DaVinci Code! Located about an hour northwest of Paris, the chateau is rented out to families for vacation, to ad agencies for photo shoots and commercials and yes, to movie studios for movies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trailer_300-732865.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_trailer_300-729619.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Movie production trailers lined one side of the property\u003c/em>\u003c/p>\n\u003cp>As it turns out, Dan Brown's wife stumbled upon the chateau and decided to use it in their unassuming little murder mystery... Who knew...?! The main character in the novel, Sophie Neveu played by Audrey Tautou, was named after a woman that lived in the chateau in the late 1700s, Sophie de Grouchy, who married the Marquis de Condorcet in the chateau's chapel. The best man at their wedding was none other than General Lafayette! Once again, who knew...?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_chapel-763397.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_chapel-759940.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Plaque in the chateau chapel\u003c/em>\u003c/p>\n\u003cp>At the chateau, I cooked for families that rented it for vacation and to call my schedule greuling would be an understatement, making cooking school seem like a walk in the proverbial park. I was up and in town by 7am getting fresh croissants and bread piping hot out of the oven from the local boulanger, then back to set the tables, prepare the fruit, and get the coffee going. Once breakfast was over, I started preparing lunch. After lunch wrapped up around 2 or 3pm, I'd head backing to town to purchase food for dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_night_chateau_300-740337.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_night_chateau_300-737760.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>The chateau lit up and ready to go for the night filming\u003c/em>\u003c/p>\n\u003cp>Once I returned to the chateau, I was frantically chopping, searing, roasting, boiling and more often than not burning until dinner. By the time dinner was prepared, served and cleaned up it was 10 or 11pm and then it was upstairs to plan the next days' meals and food shopping list. On a good day, I'd collapse in bed around 1am and do it all over again 6 hours later. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_helicopter_300-785726.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_helicopter_300-782566.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>The helicopter about to take aerial shots of the chateau\u003c/em>\u003c/p>\n\u003cp>I was also there during the filming of the DaVinci Code movie and it was nothing short of breathtaking to see a blockbuster production kick into action. 300 people, 30-plus trailers, 1 helicopter and a week of filming all for just a few minutes of actual movie footage. How they created the lighting, the misty night air, the duplicate set of gates, the fog was stunning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_gates_300_wide-756400.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_gates_300_wide-753265.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Fake gates built over the real ones! They look identical down to the peeling paint.\u003c/em>\u003c/p>\n\u003cp>The scene where Robert Langdon (Tom Hanks) and Sophie Neveu (Audrey Tautou) drove up to Teabing's chateau and spoke into the intercom garnered about 20 seconds of airtime but took no less than three hours to film as they had to film it at five different camera angles and each camera required up to five takes. The cool part of seeing the movie was having sat right behind the director while it was being filmed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_director_300_wide-726119.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dvc_director_300_wide-722416.gif\" border=\"0\" alt=\"The DaVinci Code Movie\">\u003c/a>\u003cbr>\u003cem>Sitting behind the director just before they yell out \"Roulant!\" (Rolling!)\u003c/em>\u003c/p>\n\u003cp>There were three armoured cars, two Silas the Monk stunt doubles (a rather eerie site), and gallons upon gallons of coffee so everyone could stay awake. Since the action at the chateau took place at night they naturally had to film at night so set up began around 7pm and filming start at 11pm and ran til sun up. I'm not sure exactly what time everyone cleared out as I was usually asleep by 3am. There is just so many times you can watch someone repeat the same five lines into a fake intercom, even if it is the charming, gracious and very funny Tom Hanks....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/da_vinci_code_tom_hanks-753430.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/da_vinci_code_tom_hanks-749886.gif\" border=\"0\" alt=\"Tom Hanks on The DaVinci Code movie set around 2am\">\u003c/a>\u003cbr>\u003cem>Tom Hanks on the set of The DaVinci Code\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/applerant.html\">computer curse strikes again\u003c/a>\u003c/b>! A few weeks ago, I come back from a perfectly lovely dinner in Half Moon Bay, all full of good food and bonhomie and oh-so-ready to write a Bay Area Bites column about some rockin' \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/unbearable-lightness-of-bean.jsp\">Rancho Gordo Borlotti beans\u003c/a>\u003c/b>...when my iBook decides to throw a tantrum.\u003c/p>\n\u003cp>And now that the vein in my head has stopped jumping around in a thoroughly alarming manner, I can sit down and write about it.\u003c/p>\n\u003cp>I had a slight fantasy about putting a well-inked pen to clean white paper and composing long epistles about the glory of returning to the lost art of longhand-composed columns and pieces, but the unfamiliar sight of my own scrabbly handwriting scared me into a corner for a few hours where I also attempted to uncramp my confused fingers. \u003c/p>\n\u003cp>The good thing about having a computer crisis in the Bay Area is that I could think of at least four people we could call for technical advice, and not one of them was CrAppleCare. NOT ONE! After brokenly calling my Bay Area Bites editor and leaving several tortured messages about my predicament, I called \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy\u003c/a>\u003c/b> to let her know I would be physically and mentally unable to make our appointment. Amy made sympathetic noises in my direction and suggested I give her incomparable husband, Lee, a call and pick his brain. I did, and The Incomparable Lee said calmly, \"Okay, first thing is: Don't panic.\" Having just dragged myself through a sleepless night where I was up every two hours, checking on how my disk utility was coming and creeling, \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/story.cgi?show=112&story=9292&limit=&sort=\">\"The O.C.!\"\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/story.cgi?show=162&story=9305&limit=&sort=\">\"Grey's Anatomy!\"\u003c/a>\u003c/b> to myself, I didn't have the heart or sense of humor to ask The Incomparable Lee if \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/The_Hitchhiker's_Guide_to_the_Galaxy\">a towel\u003c/a>\u003c/b> would be of any good use in this situation. The Incomparable Lee talked me through the problem, provided much sound advice and information, and really helped to assuage my stomach-twisting fears that I had lost nine months of unbacked-up data.\u003c/p>\n\u003cp>So, after all that, I ended up stress food shopping at Albertsons when my sole intention had been to pick up a prescription and some cotton balls. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's some news for a few of you out there: Cheetos aren't local. And when it comes right down to it, neither are caramel-filled Hershey Kisses. But both are damn tasty in almost every situation and they come off especially tasty when contemplating missed deadlines, unrecoverable photographs, and nine months of deleted work.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I'm sorry \u003cb>\u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local\u003c/a>\u003c/b>. I'm still trying.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/applerant.html\">computer curse strikes again\u003c/a>\u003c/b>! A few weeks ago, I come back from a perfectly lovely dinner in Half Moon Bay, all full of good food and bonhomie and oh-so-ready to write a Bay Area Bites column about some rockin' \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/unbearable-lightness-of-bean.jsp\">Rancho Gordo Borlotti beans\u003c/a>\u003c/b>...when my iBook decides to throw a tantrum.\u003c/p>\n\u003cp>And now that the vein in my head has stopped jumping around in a thoroughly alarming manner, I can sit down and write about it.\u003c/p>\n\u003cp>I had a slight fantasy about putting a well-inked pen to clean white paper and composing long epistles about the glory of returning to the lost art of longhand-composed columns and pieces, but the unfamiliar sight of my own scrabbly handwriting scared me into a corner for a few hours where I also attempted to uncramp my confused fingers. \u003c/p>\n\u003cp>The good thing about having a computer crisis in the Bay Area is that I could think of at least four people we could call for technical advice, and not one of them was CrAppleCare. NOT ONE! After brokenly calling my Bay Area Bites editor and leaving several tortured messages about my predicament, I called \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy\u003c/a>\u003c/b> to let her know I would be physically and mentally unable to make our appointment. Amy made sympathetic noises in my direction and suggested I give her incomparable husband, Lee, a call and pick his brain. I did, and The Incomparable Lee said calmly, \"Okay, first thing is: Don't panic.\" Having just dragged myself through a sleepless night where I was up every two hours, checking on how my disk utility was coming and creeling, \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/story.cgi?show=112&story=9292&limit=&sort=\">\"The O.C.!\"\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/story.cgi?show=162&story=9305&limit=&sort=\">\"Grey's Anatomy!\"\u003c/a>\u003c/b> to myself, I didn't have the heart or sense of humor to ask The Incomparable Lee if \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/The_Hitchhiker's_Guide_to_the_Galaxy\">a towel\u003c/a>\u003c/b> would be of any good use in this situation. The Incomparable Lee talked me through the problem, provided much sound advice and information, and really helped to assuage my stomach-twisting fears that I had lost nine months of unbacked-up data.\u003c/p>\n\u003cp>So, after all that, I ended up stress food shopping at Albertsons when my sole intention had been to pick up a prescription and some cotton balls. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDRichardW.png\">\u003cbr>\u003cb>Title: \u003c/b> Founder \u003cb>\u003ca href=\"http://www.chinablue.com/\">Chinablue\u003c/a>\u003c/b> and author of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811851109/kqedorg-20\">Modern Asian Flavors, a Taste of Shanghai\u003c/a>\u003c/b> \u003cbr>\u003cb>Hometown: \u003c/b>Shanghai, now lives in Sausalito\u003c/p>\n\u003cp>\u003cb>1. What are \"modern Asian flavors\" and \"a taste of Shanghai\" all about?\u003c/b>\u003cbr>For years I've cooked my family's recipes for my friends and people really like the Shanghainese flavors. Shanghai was a true melting pot, with Europeans, Americans, Indians, so the flavor is much more European style. The flavors are in the sauces that come from a specific dish. In modern Asian cuisine, if you don't want to cook Chinese you don't have to, use the flavors and sauces anyway you like to.\u003c/p>\n\u003cp>\u003cb>2. Why did you decide to share your Chinablue recipes?\u003c/b>\u003cbr>I wanted to take Shanghainese flavor profiles and bring them into American households. People don't cook anymore, they prepare, mostly the recipe are for dishes anyone can make. The sauces in the book aren't \u003ci>exactly\u003c/i> the same as the ones from Chinablue.\u003c/p>\n\u003cp>\u003cb>3. How does Shanghai cuisine compare to other styles of Chinese food?\u003c/b>\u003cbr>A few things, there's a sweetness to everything, it's a cleaner type of cuisine not using heavy sauces like hoisin, a complexity to the flavor that is never overbearing. Enhancing a dish but never overpowering it. More of a \"dish\" from a visual perception. When you're eating shrimp, you're eating shrimp, there isn't too much else in the dish. It's not the country style \"one-pot\" type of stir-fry. It's much more refined, sophisticated for the wealthier city people. \u003c/p>\n\u003cp>\u003cb>4. Other than your house, where can people find great Shanghainese food in San Francisco?\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.shanghai1930.com/\">Shanghai 1930\u003c/a>\u003c/b> is good, if a little diluted, I ate at \u003cb>\u003ca href=\"http://www.yelp.com/biz/XUK7nqudE8O3FRV1Amg69Q\">Old Shanghai\u003c/a>\u003c/b> on Geary with my mom and it was good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. You left Shanghai when you were still a child, what is it like today?\u003c/b>\u003cbr>It's like San Francisco, Dallas, Los Angeles, New York, Chicago all in one city and growing ten times faster. It's becoming the gateway to culture like Paris or New York.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/\">\u003cbr>\u003cimg src=\"http://www.savetheinternet.com/images/blog_image.jpg\" width=\"150\" height=\"200\" alt=\"Click here\" border=\"0\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>A movement is afoot in Washington that has many bloggers concerned. Referred to as \"net neutrality,\" the discussion involves the most fair way to offer content to consumers: do we allow equal access to network bandwidth, or do we allow the network to be sold to the highest bidder resulting in \"fast sites\" that pay more money and \"slow sites\" that do not?\u003c/p>\n\u003cp>Under the latter scenario, blogs hosted by large companies would be much faster than \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">our\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://cookingwithamy.blogspot.com/\">little\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com\">old\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://cucinatestarossa.blogs.com/\">food\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">blogs\u003c/a>\u003c/strong>. Where's the fairness there?\u003c/p>\n\u003cp>Bay Area Bites is one of many food blogs participating in today's \"Day without a Food Blog\". For a complete list of participants, go to \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/05/this_day_is_wit_1.html\">Participating Food Blogs on Chez Pim\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>What can you do?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/=act\">ACT.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/callcongress.php\">CALL.\u003c/a>\u003c/strong>\u003cbr>READ the links below for more information.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.slate.com/id/2140850/\">slate.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Since about the 17th century, there's been a strong sense that basic transport networks should serve the public interest without discrimination.This might be because so much depends on them: They catalyze entire industries, meaning that gratuitous discrimination can have ripple effects across the nation. By this logic, so long as you think the Internet is more like a highway than a fried-chicken outlet, it should be neutral in what it carries.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/05/01/AR2006050101061.html\">Washington Post\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We all want our broadband and the benefits it can bring. Let's hope our policy-makers in Washington can resist the siren song of \"net neutrality\" and keep government out of Internet regulation so that the future that beckons becomes a reality.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://select.nytimes.com/search/restricted/article?res=F20E1FFB3A5B0C718CDDAC0894DE404482\">New York Times\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>One of the Internet's great strengths is that a single blogger or a small political group can inexpensively create a Web page that is just as accessible to the world as Microsoft's home page. But this democratic Internet would be in danger if the companies that deliver Internet service changed the rules so that Web sites that pay them money would be easily accessible, while little-guy sites would be harder to access, and slower to navigate. Providers could also block access to sites they do not like.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/\">\u003cbr>\u003cimg src=\"http://www.savetheinternet.com/images/blog_image.jpg\" width=\"150\" height=\"200\" alt=\"Click here\" border=\"0\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>A movement is afoot in Washington that has many bloggers concerned. Referred to as \"net neutrality,\" the discussion involves the most fair way to offer content to consumers: do we allow equal access to network bandwidth, or do we allow the network to be sold to the highest bidder resulting in \"fast sites\" that pay more money and \"slow sites\" that do not?\u003c/p>\n\u003cp>Under the latter scenario, blogs hosted by large companies would be much faster than \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">our\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://cookingwithamy.blogspot.com/\">little\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com\">old\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://cucinatestarossa.blogs.com/\">food\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">blogs\u003c/a>\u003c/strong>. Where's the fairness there?\u003c/p>\n\u003cp>Bay Area Bites is one of many food blogs participating in today's \"Day without a Food Blog\". For a complete list of participants, go to \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/05/this_day_is_wit_1.html\">Participating Food Blogs on Chez Pim\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>What can you do?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/=act\">ACT.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.savetheinternet.com/callcongress.php\">CALL.\u003c/a>\u003c/strong>\u003cbr>READ the links below for more information.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.slate.com/id/2140850/\">slate.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Since about the 17th century, there's been a strong sense that basic transport networks should serve the public interest without discrimination.This might be because so much depends on them: They catalyze entire industries, meaning that gratuitous discrimination can have ripple effects across the nation. By this logic, so long as you think the Internet is more like a highway than a fried-chicken outlet, it should be neutral in what it carries.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/05/01/AR2006050101061.html\">Washington Post\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We all want our broadband and the benefits it can bring. Let's hope our policy-makers in Washington can resist the siren song of \"net neutrality\" and keep government out of Internet regulation so that the future that beckons becomes a reality.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://select.nytimes.com/search/restricted/article?res=F20E1FFB3A5B0C718CDDAC0894DE404482\">New York Times\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>One of the Internet's great strengths is that a single blogger or a small political group can inexpensively create a Web page that is just as accessible to the world as Microsoft's home page. But this democratic Internet would be in danger if the companies that deliver Internet service changed the rules so that Web sites that pay them money would be easily accessible, while little-guy sites would be harder to access, and slower to navigate. Providers could also block access to sites they do not like.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I had never been to Cha-Ya, the much-vaunted vegan Japanese restaurant in North Berkeley. But this week, in a valiant effort to put as much pickled burdock in my mouth as possible, I tried not only the Berkeley Cha-Ya, but the new San Francisco outpost, too. The things I do for you.\u003c/p>\n\u003cp>Regulars to the Berkeley restaurant should chime in, because I fear that my friend Shree and I took a misstep in ordering. I'd like to know what we did wrong, because the reality just did not live up to the hype. (And, that's right, no photos. Bad blogger! Blame the broken camera -- and check out \u003ca href=\"http://sfcityeats.blogspot.com/\">\u003cb>Rae's\u003c/b>\u003c/a> \u003ca href=\"http://sfcityeats.blogspot.com/2006/02/cha-ya-vegetarian-japanese-restaurant.html\">\u003cb>lovely photos\u003c/b>\u003c/a>.)\u003c/p>\n\u003cp>As we expected, we waited a loooong time for a table. The Berkeley Cha-Ya is notorious for the long wait. It was a nice evening, and it gave us plenty of time to look over the menu, which we did not do, because we were busy catching up. The space is very small, and, as I said, very popular. We probably waited about 40 minutes (and, at the end of our meal, were shooed out to make way for others patiently waiting). \u003c/p>\n\u003cp>The menu is a little confusing. It's amazing how many permutations of vegetables, rice, and noodles there can be. We started with haru maki ($6) -- vegetarian (natch) spring rolls, lightly fried. They had asparagus, shiitake, carrots, beans, tofu, and silver noodles, all wrapped up nice and tight in a lightly fried package. Slightly greasy, served with a sweet dipping sauce. The vegetables seemed too soft -- I like my vegetables to bite back a little, you know, and these just gave in rather easily. Put up a fight, dammit. \u003c/p>\n\u003cp>Shree then had the taku-sui ($7.75), a big bowl of pot stickers and vegetables in broth. This was the big disappointment. It fell prey to the vegetarian stereotype (to which I generally do not subscribe): bland, cabbagey, boring. The potstickers tasted like they came from Trader Joe's, which I highly doubt, but still. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the hana gomoku ($8.50), which seemed like a vegetarian version of chirashi sushi: sushi rice in a bowl topped with artfully displayed vegetables. Plenty of good hijiki mixed in with the rice, and a nice helping of pickled ginger to fire up the tastebuds. Again, I could have used a little more toothsomeness in the vegetables, but it was clean-tasting and fresh. \u003c/p>\n\u003cp>Shree, needing a little palate pick-me-up after her bland bowl of taku-sui, suggested we order a roll, specifically the umekyu ($3.95). It was the perfect ending (though perhaps should have been the beginning) -- the bitter-bright flavor of pickled plum and the cool cucumber put us in better spirits. And I was ready to face the next Cha-Ya.\u003c/p>\n\u003cp>It was two days later, actually. The San Francisco Cha-Ya (762 Valencia, next to New College) can't be missed. In a rather odd contrast to its mellow Berkeley sister, SF Cha-Ya glows like a fluorescent beacon. The lighting is horrible, as Tablehopper has \u003ca href=\"http://www.tablehopper.com/2006/04/fresh-meat-cha-ya.html\">\u003cb>reported\u003c/b>\u003c/a>. But perhaps fluorescence greases the wheels: we walked in at 7:30 and got seated immediately. The SF outpost is bigger than its Berkeley sibling, and maybe word has not yet spread enough to make for long waits. \u003c/p>\n\u003cp>The SF menu is exactly the same. They even left the sake and beer on the menu -- despite the fact that they do not yet have a liquor license. You can plan your booze for future visits. Kara and I shared a few dishes, and while the overall impression of the food was better, the ambience needs a little work. It's like a doctor's office in there. \u003c/p>\n\u003cp>We had the goma ae ($5.75) -- blanched spinach and broccolini with a flavorful sesame dressing. The spinach was shaped into a pleasing spinach log, which did not mask the fact that it was plain blanched spinach. Thank god for the dressing -- pleasantly oily and thick. We then branched into tempura sushi, sharing the vegetable tempura roll (squash, carrots, yam, and green beans, tempura'd as a whole and then wrapped in rice and nori, $6.75) and the Shattuck roll (tempura'd asparagus and yam, $6.75). The tempura batter was not too thick, not too greasy, and offered a nice crunch. The rolls were definitely the high point. We also had the kinoko soba ($8.50) -- a medley of mushrooms and soba noodles in a light broth. \u003c/p>\n\u003cp>It was plenty of food -- I don't think we finished it all. Overall, I was surprised at how lackluster both restaurants were. 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I know others feel differently, and I would certainly be willing to give it more chances -- there's certainly plenty more to try on the menu.\u003c/p>\n\u003cp>\u003cb>\u003ci>Cha-Ya\u003c/i>\u003c/b>\u003cbr>\u003ci>1686 Shattuck Ave.\u003c/i> \u003cbr>\u003ci>Berkeley, CA\u003c/i>\u003cbr>\u003ci>510.981.1213\u003c/i>\u003c/p>\n\u003cp>\u003ci>No reservations, major credit cards accepted.\u003c/i>\u003cbr>\u003ci>Dinner Sun-Thurs, 5-9:30pm\u003c/i>\u003c/p>\n\u003cp>\u003cb>\u003ci>Cha-Ya\u003c/i>\u003c/b>\u003cbr>\u003ci>762 Valencia St. (near 18th St.)\u003c/i>\u003cbr>\u003ci>San Francisco, CA\u003c/i>\u003cbr>\u003ci>415.252.7825\u003c/i> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>No reservations, no credit cards (for now).\u003c/i>\u003cbr>\u003ci>Dinner Tues-Sun\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I had never been to Cha-Ya, the much-vaunted vegan Japanese restaurant in North Berkeley. But this week, in a valiant effort to put as much pickled burdock in my mouth as possible, I tried not only the Berkeley Cha-Ya, but the new San Francisco outpost, too. The things I do for you.\u003c/p>\n\u003cp>Regulars to the Berkeley restaurant should chime in, because I fear that my friend Shree and I took a misstep in ordering. I'd like to know what we did wrong, because the reality just did not live up to the hype. (And, that's right, no photos. Bad blogger! Blame the broken camera -- and check out \u003ca href=\"http://sfcityeats.blogspot.com/\">\u003cb>Rae's\u003c/b>\u003c/a> \u003ca href=\"http://sfcityeats.blogspot.com/2006/02/cha-ya-vegetarian-japanese-restaurant.html\">\u003cb>lovely photos\u003c/b>\u003c/a>.)\u003c/p>\n\u003cp>As we expected, we waited a loooong time for a table. The Berkeley Cha-Ya is notorious for the long wait. It was a nice evening, and it gave us plenty of time to look over the menu, which we did not do, because we were busy catching up. The space is very small, and, as I said, very popular. We probably waited about 40 minutes (and, at the end of our meal, were shooed out to make way for others patiently waiting). \u003c/p>\n\u003cp>The menu is a little confusing. It's amazing how many permutations of vegetables, rice, and noodles there can be. We started with haru maki ($6) -- vegetarian (natch) spring rolls, lightly fried. They had asparagus, shiitake, carrots, beans, tofu, and silver noodles, all wrapped up nice and tight in a lightly fried package. Slightly greasy, served with a sweet dipping sauce. The vegetables seemed too soft -- I like my vegetables to bite back a little, you know, and these just gave in rather easily. Put up a fight, dammit. \u003c/p>\n\u003cp>Shree then had the taku-sui ($7.75), a big bowl of pot stickers and vegetables in broth. This was the big disappointment. It fell prey to the vegetarian stereotype (to which I generally do not subscribe): bland, cabbagey, boring. The potstickers tasted like they came from Trader Joe's, which I highly doubt, but still. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the hana gomoku ($8.50), which seemed like a vegetarian version of chirashi sushi: sushi rice in a bowl topped with artfully displayed vegetables. Plenty of good hijiki mixed in with the rice, and a nice helping of pickled ginger to fire up the tastebuds. Again, I could have used a little more toothsomeness in the vegetables, but it was clean-tasting and fresh. \u003c/p>\n\u003cp>Shree, needing a little palate pick-me-up after her bland bowl of taku-sui, suggested we order a roll, specifically the umekyu ($3.95). It was the perfect ending (though perhaps should have been the beginning) -- the bitter-bright flavor of pickled plum and the cool cucumber put us in better spirits. And I was ready to face the next Cha-Ya.\u003c/p>\n\u003cp>It was two days later, actually. The San Francisco Cha-Ya (762 Valencia, next to New College) can't be missed. In a rather odd contrast to its mellow Berkeley sister, SF Cha-Ya glows like a fluorescent beacon. The lighting is horrible, as Tablehopper has \u003ca href=\"http://www.tablehopper.com/2006/04/fresh-meat-cha-ya.html\">\u003cb>reported\u003c/b>\u003c/a>. But perhaps fluorescence greases the wheels: we walked in at 7:30 and got seated immediately. The SF outpost is bigger than its Berkeley sibling, and maybe word has not yet spread enough to make for long waits. \u003c/p>\n\u003cp>The SF menu is exactly the same. They even left the sake and beer on the menu -- despite the fact that they do not yet have a liquor license. You can plan your booze for future visits. Kara and I shared a few dishes, and while the overall impression of the food was better, the ambience needs a little work. It's like a doctor's office in there. \u003c/p>\n\u003cp>We had the goma ae ($5.75) -- blanched spinach and broccolini with a flavorful sesame dressing. The spinach was shaped into a pleasing spinach log, which did not mask the fact that it was plain blanched spinach. Thank god for the dressing -- pleasantly oily and thick. We then branched into tempura sushi, sharing the vegetable tempura roll (squash, carrots, yam, and green beans, tempura'd as a whole and then wrapped in rice and nori, $6.75) and the Shattuck roll (tempura'd asparagus and yam, $6.75). The tempura batter was not too thick, not too greasy, and offered a nice crunch. The rolls were definitely the high point. We also had the kinoko soba ($8.50) -- a medley of mushrooms and soba noodles in a light broth. \u003c/p>\n\u003cp>It was plenty of food -- I don't think we finished it all. Overall, I was surprised at how lackluster both restaurants were. Good for vegetarians, yes -- as Shree said, she was happy that she could walk in knowing that she could order absolutely everything on the menu. But everyone knows by know that sacrificing meat (figuratively) doesn't mean sacrificing flavor, and Cha-Ya's glowing reputation wasn't clearly defended. I know others feel differently, and I would certainly be willing to give it more chances -- there's certainly plenty more to try on the menu.\u003c/p>\n\u003cp>\u003cb>\u003ci>Cha-Ya\u003c/i>\u003c/b>\u003cbr>\u003ci>1686 Shattuck Ave.\u003c/i> \u003cbr>\u003ci>Berkeley, CA\u003c/i>\u003cbr>\u003ci>510.981.1213\u003c/i>\u003c/p>\n\u003cp>\u003ci>No reservations, major credit cards accepted.\u003c/i>\u003cbr>\u003ci>Dinner Sun-Thurs, 5-9:30pm\u003c/i>\u003c/p>\n\u003cp>\u003cb>\u003ci>Cha-Ya\u003c/i>\u003c/b>\u003cbr>\u003ci>762 Valencia St. (near 18th St.)\u003c/i>\u003cbr>\u003ci>San Francisco, CA\u003c/i>\u003cbr>\u003ci>415.252.7825\u003c/i> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>No reservations, no credit cards (for now).\u003c/i>\u003cbr>\u003ci>Dinner Tues-Sun\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_centerpiece_300-720346.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Springtime, a Spring Chicken and Lamb Tagine\u003c/strong>\u003c/p>\n\u003cp>One thing I love about the French is their fascination with learning new English words or phrases. Take my boulanger, Jean-Marc, below. I taught him the phrase \"poulet du printemps\" (poo-lay do prahn-ton) or spring chicken. His first response was \"I am not a hen!\" Once I explained what it really meant, he was beyond giddy, grinning from oreille-a-oreille (ear-to-ear) and now every time I pop in he exclaims \"I am ze spreeeng cheee-ken!\" I love the French.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bakery_pinaud-788242.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>And speaking of spring, what better reason to celebrate after such a loooooooooong, gloomy, gray, cold winter that the start of spring - that and my friend \u003ca href=\"http://french75.typepad.com/\">\u003cstrong>Jean\u003c/strong>\u003c/a>'s birthday. Spring did indeed arrive though rather elusively popping in and out of winter so since it was still a bit chilly, I decided to make a \u003cstrong>Tajine d'Agneau\u003c/strong> (lamb tagine). I'd never made a tajine and had been wanting to cook one since I visited the store at the \u003ca href=\"www.imarabe.org/\">\u003cstrong>Monde Arabe\u003c/strong>\u003c/a> lined with the alluring tagines in all sizes, rich colors, and ornate designs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.saveursdumonde.net/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tajines_300-742140.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A tajine has Moroccan origins as a meal as well as a special pot for preparing this dish. The traditional tajine pot is made of a heavy clay which is painted and glazed. The bottom which is flat and circular with low sides and the top is a large cone shaped cover that stays on during cooking. The cover is so designed so that the condensate returns to the bottom of the tajine. Cooked slowly at low temperatures results in a tajine with tender, falling-off-the-bone meat with aromatic vegetables and sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_monge_olive_mo2-785659.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>So off Jean and I went to shop. First stop, Place Monge market and Mohammed, or Momo as the kids call him, for his dizzying array of olives, nuts and dried fruits. We made the rounds for the produce and then to my blue-eyed butcher Serge for 2 kilos (approx 4 lbs) of epaule d'agneau (lamb shoulder). Last stop was for a few baguettes traditions graines from the above mentioned spring chicken. \u003c/p>\n\u003cp>With Edith Piaf signing in the background, I began chopping and cutting. Here's how it shook out in the end after a little of this and a little of that, a pinch of this and a splash of that...\u003c/p>\n\u003cp>\u003cstrong>Menu du Printemps et de l'Anniversaire de Jean\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Aperitif\u003c/strong>\u003cbr>Foie gras, Pate with cornichons\u003cbr>Cashews, Cherry Tomatoes\u003cbr>Fromages des Beaufort d'ete, Gex bleu, and Brebis\u003cbr>~ Kir Royale (Champagne with a splash of Cassis)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_kir_royale-749833.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Entree\u003c/strong>\u003cbr>Haricots Verts avec Lardons, Noix Epices, Roquefort\u003cbr>~ La Vielle Ferme, 2004 Rhone Valley\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_wine2_300-705498.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Plat\u003c/strong>\u003cbr>Tajine d'Agneau avec Couscous Epices\u003cbr>~ Chateauneuf du Pape 2003\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_wine1-732091.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>Brut de Chocolat ~ Gateau avec mousse au chocolat noir, crouistillante praline et biscuit au chocolat by Chef de Patisserie Pascal Pinaud\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_choc_cake1-754269.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Lamb Tajine\u003c/strong> ~ for 8 people\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_mise-en-place_300-795510.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2 kilos (4 lbs) lamb shoulder, cut into 1-inch cubes\u003cbr>1 cup flour\u003cbr>2 medium onions, diced\u003cbr>3 cups water\u003cbr>splash or 2 of red wine\u003cbr>3 carrots, cut in half then in 1/4-inch slices\u003cbr>1/4 pumpkin or 1 butternut squash, peeled, seeded, cut into 1/2-inch cubes\u003cbr>2 cups pitted prunes, 1 cup cut in half\u003cbr>1 cup dried apricots, all cut in half\u003cbr>1 large pinch saffron threads\u003cbr>1-1/2 teaspoons ginger\u003cbr>1/3 teaspoon cinnamon\u003cbr>a few shakes cumin\u003cbr>a few shakes coriander\u003cbr>a few shakes paprika\u003cbr>a few shakes cardamom\u003cbr>a few grinds nutmeg (try to use a fresh nutmeg nut)\u003cbr>pinch or two cayenne\u003c/p>\n\u003cp>1. Cut carrots and pumpkin or squash, toss in a tablespoon of vegetable oil and roast in a 400 degree oven for 30 minutes or not quite done.\u003c/p>\n\u003cp>2. Cut the lamb into 1-inch cubes (or ask your butcher to do it). Sprinkle the lamb with sea salt, fresh ground pepper and lightly flour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_cubes-723858.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Brown the lamb in vegetable oil in batches and set aside in a bowl. Ask the butcher to cut the bone into 1-inch pieces. Brown the bones and set aside. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_pan_browning-748775.gif\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>4. Add a splash of vegetable oil and the diced onions to the pan and cook until softened. Put the meat, bones and any juice in the bowl back into the pan. Add the water, wine, and saffron. Bring to a boil then reduce to a simmer. Cover, add all the spices, and cook for about 30 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_pan_300-797363.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>5. Add the carrots, pumpkin, apricots and prunes and cook for another 15-20 minutes. This might take longer based on your stove. I have a super btu burner that cooks pretty hot and fast.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_carrots_300-749267.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>6. Taste and add spices, salt and pepper until you have the desired taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_plate_300-783897.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>7. Serve over couscous.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_table2_300-727052.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bon Appetit, Bon Printemps et Bon Anniversaire!\u003c/em>\u003c/p>\n\n",
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"description": "Springtime, a Spring Chicken and Lamb Tagine One thing I love about the French is their fascination with learning new English words or phrases. Take my boulanger, Jean-Marc, below. I taught him the phrase "poulet du printemps" (poo-lay do prahn-ton) or spring chicken. His first response was "I am not a hen!" Once I explained",
"title": "Poulet du Printemps et Tajine d'Agneau | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_centerpiece_300-720346.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Springtime, a Spring Chicken and Lamb Tagine\u003c/strong>\u003c/p>\n\u003cp>One thing I love about the French is their fascination with learning new English words or phrases. Take my boulanger, Jean-Marc, below. I taught him the phrase \"poulet du printemps\" (poo-lay do prahn-ton) or spring chicken. His first response was \"I am not a hen!\" Once I explained what it really meant, he was beyond giddy, grinning from oreille-a-oreille (ear-to-ear) and now every time I pop in he exclaims \"I am ze spreeeng cheee-ken!\" I love the French.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bakery_pinaud-788242.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>And speaking of spring, what better reason to celebrate after such a loooooooooong, gloomy, gray, cold winter that the start of spring - that and my friend \u003ca href=\"http://french75.typepad.com/\">\u003cstrong>Jean\u003c/strong>\u003c/a>'s birthday. Spring did indeed arrive though rather elusively popping in and out of winter so since it was still a bit chilly, I decided to make a \u003cstrong>Tajine d'Agneau\u003c/strong> (lamb tagine). I'd never made a tajine and had been wanting to cook one since I visited the store at the \u003ca href=\"www.imarabe.org/\">\u003cstrong>Monde Arabe\u003c/strong>\u003c/a> lined with the alluring tagines in all sizes, rich colors, and ornate designs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.saveursdumonde.net/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tajines_300-742140.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A tajine has Moroccan origins as a meal as well as a special pot for preparing this dish. The traditional tajine pot is made of a heavy clay which is painted and glazed. The bottom which is flat and circular with low sides and the top is a large cone shaped cover that stays on during cooking. The cover is so designed so that the condensate returns to the bottom of the tajine. Cooked slowly at low temperatures results in a tajine with tender, falling-off-the-bone meat with aromatic vegetables and sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_monge_olive_mo2-785659.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>So off Jean and I went to shop. First stop, Place Monge market and Mohammed, or Momo as the kids call him, for his dizzying array of olives, nuts and dried fruits. We made the rounds for the produce and then to my blue-eyed butcher Serge for 2 kilos (approx 4 lbs) of epaule d'agneau (lamb shoulder). Last stop was for a few baguettes traditions graines from the above mentioned spring chicken. \u003c/p>\n\u003cp>With Edith Piaf signing in the background, I began chopping and cutting. Here's how it shook out in the end after a little of this and a little of that, a pinch of this and a splash of that...\u003c/p>\n\u003cp>\u003cstrong>Menu du Printemps et de l'Anniversaire de Jean\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Aperitif\u003c/strong>\u003cbr>Foie gras, Pate with cornichons\u003cbr>Cashews, Cherry Tomatoes\u003cbr>Fromages des Beaufort d'ete, Gex bleu, and Brebis\u003cbr>~ Kir Royale (Champagne with a splash of Cassis)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_kir_royale-749833.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Entree\u003c/strong>\u003cbr>Haricots Verts avec Lardons, Noix Epices, Roquefort\u003cbr>~ La Vielle Ferme, 2004 Rhone Valley\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_wine2_300-705498.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Plat\u003c/strong>\u003cbr>Tajine d'Agneau avec Couscous Epices\u003cbr>~ Chateauneuf du Pape 2003\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_wine1-732091.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>Brut de Chocolat ~ Gateau avec mousse au chocolat noir, crouistillante praline et biscuit au chocolat by Chef de Patisserie Pascal Pinaud\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_choc_cake1-754269.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cstrong>Lamb Tajine\u003c/strong> ~ for 8 people\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_mise-en-place_300-795510.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2 kilos (4 lbs) lamb shoulder, cut into 1-inch cubes\u003cbr>1 cup flour\u003cbr>2 medium onions, diced\u003cbr>3 cups water\u003cbr>splash or 2 of red wine\u003cbr>3 carrots, cut in half then in 1/4-inch slices\u003cbr>1/4 pumpkin or 1 butternut squash, peeled, seeded, cut into 1/2-inch cubes\u003cbr>2 cups pitted prunes, 1 cup cut in half\u003cbr>1 cup dried apricots, all cut in half\u003cbr>1 large pinch saffron threads\u003cbr>1-1/2 teaspoons ginger\u003cbr>1/3 teaspoon cinnamon\u003cbr>a few shakes cumin\u003cbr>a few shakes coriander\u003cbr>a few shakes paprika\u003cbr>a few shakes cardamom\u003cbr>a few grinds nutmeg (try to use a fresh nutmeg nut)\u003cbr>pinch or two cayenne\u003c/p>\n\u003cp>1. Cut carrots and pumpkin or squash, toss in a tablespoon of vegetable oil and roast in a 400 degree oven for 30 minutes or not quite done.\u003c/p>\n\u003cp>2. Cut the lamb into 1-inch cubes (or ask your butcher to do it). Sprinkle the lamb with sea salt, fresh ground pepper and lightly flour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_cubes-723858.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Brown the lamb in vegetable oil in batches and set aside in a bowl. Ask the butcher to cut the bone into 1-inch pieces. Brown the bones and set aside. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_pan_browning-748775.gif\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>4. Add a splash of vegetable oil and the diced onions to the pan and cook until softened. Put the meat, bones and any juice in the bowl back into the pan. Add the water, wine, and saffron. Bring to a boil then reduce to a simmer. Cover, add all the spices, and cook for about 30 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_pan_300-797363.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>5. Add the carrots, pumpkin, apricots and prunes and cook for another 15-20 minutes. This might take longer based on your stove. I have a super btu burner that cooks pretty hot and fast.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_carrots_300-749267.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>6. Taste and add spices, salt and pepper until you have the desired taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_lamb_plate_300-783897.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>7. Serve over couscous.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spring_table2_300-727052.gif\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bon Appetit, Bon Printemps et Bon Anniversaire!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Unbearable Lightness of Bean",
"title": "Unbearable Lightness of Bean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/borlottibeans-703972.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/borlottibeans-702037.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I love recipes that make me crave food I loathe. (I get a big kick out of being converted. See, Exibit A: \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/veggies.html\">Brussels Sprouts and Pasta\u003c/a>\u003c/b> and Exibit B: \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/corn.html\">Roasted Brussels Sprouts\u003c/a>\u003c/b>.) As soon as I saw Ruth Rogers and Rose Gray toast up the \u003cb>\u003ca href=\"http://www.rivercafe.co.uk/\">River Cafe\u003c/a>\u003c/b> version of the Brit standby, beans on toast, I knew I was destined to eat a lot of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/rainy-saturdays-at-ferry-building.jsp\">beans\u003c/a>\u003c/b>. The thing was, I didn't want to make the recipe until I ran down the exact variety of beans they used. Maybe I wasn't looking hard enough or maybe I was living in an alternate universe, but for the life of me, I could not find the elusive Borlotti beans. So, for nearly four years, I did not attempt the Beans on Toast recipe. Call me a food freak, but I had this delicious dream of the perfect beans on toast and I just wasn't willing to compromise. Then into my mailbox dropped \u003cb>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a>\u003c/b> newsletter announcing that their Borlotti beans were in. Nothing would satisfy, but I had to run right out and grab a few bags. And send a few more bags to friends. And family. And random people I met on the street. When cooked, these beans turn pink, plump, and so velvety I'm seriously considering having something made out of them. Nothing fancy, just a few throw pillows for my fainting couch. Which comes in handy when you taste this recipe.\u003c/p>\n\u003cp>Considering the potentially tragic state of our produce this year, this is the perfect way to enjoy summer tomatoes that might not be in the best blush of flavor.\u003c/p>\n\u003cp>\u003cb>The River Cafe's Beans on Toast\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>1 16-oz bag Rancho Gordo Borlotti beans, soaked overnight\u003cbr>1 whole head garlic\u003cbr>1 celery stalk\u003cbr>2 ripe tomatos\u003cbr>Workhorse olive oil\u003cbr>Sourdough bread\u003cbr>1 clove garlic\u003cbr>Salt\u003cbr>Pepper\u003cbr>1/4 teaspoon red pepper flakes\u003cbr>2 tablespoons young and peppery extra-virgin olive oil\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preheat the oven to 400°\u003c/p>\n\u003cp>1. Put the soaked beans in an oven-proof baking dish. Apilco or china is preferable, metal can be too abrasive on the beans. Add water to cover the beans by about two inches. Add a whole head of garlic, a celery stalk, and one of the tomatoes. Slosh on a liberal amount of olive oil over the surface of the water. Cover the dish tightly with aluminum foil and poke a few venting holes in the foil. Bake the beans for about 2 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Remove the garlic, celery, and tomato. Toast the pieces of bread and while they're still hot, rub them with the garlic clove. Next, take the other tomato in two hands and stick your thumbs in the tomato's bottom. Break the tomato open, hold it over the toasted and garlic-rubbed bread, and let juice and flesh fall. Sprinkle liberally with coarse salt, black pepper, and red pepper flakes. Slap a few spoonfuls of Borlotti beans on top of the toasted bread and drizzle the lot with the two tablespoons of young and peppery extra-virgin olive oil.\u003c/p>\n\n",
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"description": "I love recipes that make me crave food I loathe. (I get a big kick out of being converted. See, Exibit A: Brussels Sprouts and Pasta and Exibit B: Roasted Brussels Sprouts.) As soon as I saw Ruth Rogers and Rose Gray toast up the River Cafe version of the Brit standby, beans on toast,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/borlottibeans-703972.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/borlottibeans-702037.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I love recipes that make me crave food I loathe. (I get a big kick out of being converted. See, Exibit A: \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/veggies.html\">Brussels Sprouts and Pasta\u003c/a>\u003c/b> and Exibit B: \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/corn.html\">Roasted Brussels Sprouts\u003c/a>\u003c/b>.) As soon as I saw Ruth Rogers and Rose Gray toast up the \u003cb>\u003ca href=\"http://www.rivercafe.co.uk/\">River Cafe\u003c/a>\u003c/b> version of the Brit standby, beans on toast, I knew I was destined to eat a lot of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/rainy-saturdays-at-ferry-building.jsp\">beans\u003c/a>\u003c/b>. The thing was, I didn't want to make the recipe until I ran down the exact variety of beans they used. Maybe I wasn't looking hard enough or maybe I was living in an alternate universe, but for the life of me, I could not find the elusive Borlotti beans. So, for nearly four years, I did not attempt the Beans on Toast recipe. Call me a food freak, but I had this delicious dream of the perfect beans on toast and I just wasn't willing to compromise. Then into my mailbox dropped \u003cb>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a>\u003c/b> newsletter announcing that their Borlotti beans were in. Nothing would satisfy, but I had to run right out and grab a few bags. And send a few more bags to friends. And family. And random people I met on the street. When cooked, these beans turn pink, plump, and so velvety I'm seriously considering having something made out of them. Nothing fancy, just a few throw pillows for my fainting couch. Which comes in handy when you taste this recipe.\u003c/p>\n\u003cp>Considering the potentially tragic state of our produce this year, this is the perfect way to enjoy summer tomatoes that might not be in the best blush of flavor.\u003c/p>\n\u003cp>\u003cb>The River Cafe's Beans on Toast\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>1 16-oz bag Rancho Gordo Borlotti beans, soaked overnight\u003cbr>1 whole head garlic\u003cbr>1 celery stalk\u003cbr>2 ripe tomatos\u003cbr>Workhorse olive oil\u003cbr>Sourdough bread\u003cbr>1 clove garlic\u003cbr>Salt\u003cbr>Pepper\u003cbr>1/4 teaspoon red pepper flakes\u003cbr>2 tablespoons young and peppery extra-virgin olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preheat the oven to 400°\u003c/p>\n\u003cp>1. Put the soaked beans in an oven-proof baking dish. Apilco or china is preferable, metal can be too abrasive on the beans. Add water to cover the beans by about two inches. Add a whole head of garlic, a celery stalk, and one of the tomatoes. Slosh on a liberal amount of olive oil over the surface of the water. Cover the dish tightly with aluminum foil and poke a few venting holes in the foil. Bake the beans for about 2 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Remove the garlic, celery, and tomato. Toast the pieces of bread and while they're still hot, rub them with the garlic clove. Next, take the other tomato in two hands and stick your thumbs in the tomato's bottom. Break the tomato open, hold it over the toasted and garlic-rubbed bread, and let juice and flesh fall. Sprinkle liberally with coarse salt, black pepper, and red pepper flakes. Slap a few spoonfuls of Borlotti beans on top of the toasted bread and drizzle the lot with the two tablespoons of young and peppery extra-virgin olive oil.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDdoughnuts.png\">\u003cbr>1. Be self-righteous about what you eat\u003cbr>2. Always clean your plate\u003cbr>3. Banish butter\u003cbr>4. Eat only crappy fast food\u003cbr>5. Refuse to ever eat expensive food\u003cbr>6. Undercook your food\u003cbr>7. Overcook your food\u003cbr>8. Eat while driving in your car\u003cbr>9. Feel guilty about what you eat\u003cbr>10. Make others feel bad about what they eat\u003cbr>11. Eat too much\u003cbr>12. Don't eat enough\u003cbr>13. Skip eating carbs\u003cbr>14. Eat only carbs\u003cbr>15. Insist on skipping dessert\u003cbr>16. Worry too much about cleanliness\u003cbr>17. Pay no attention to where your food comes from\u003cbr>18. Pay too much attention to where your food comes from\u003cbr>19. Talk on the phone while you eat\u003cbr>20. Be a picky eater\u003cbr>21. Refuse to share\u003cbr>22. Never eat with your friends or family\u003cbr>23. Dine with screaming children\u003cbr>24. Eat only balanced meals\u003cbr>25. Refuse to eat doughnuts\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDdoughnuts.png\">\u003cbr>1. Be self-righteous about what you eat\u003cbr>2. Always clean your plate\u003cbr>3. Banish butter\u003cbr>4. Eat only crappy fast food\u003cbr>5. Refuse to ever eat expensive food\u003cbr>6. Undercook your food\u003cbr>7. Overcook your food\u003cbr>8. Eat while driving in your car\u003cbr>9. Feel guilty about what you eat\u003cbr>10. Make others feel bad about what they eat\u003cbr>11. Eat too much\u003cbr>12. Don't eat enough\u003cbr>13. Skip eating carbs\u003cbr>14. Eat only carbs\u003cbr>15. Insist on skipping dessert\u003cbr>16. Worry too much about cleanliness\u003cbr>17. Pay no attention to where your food comes from\u003cbr>18. Pay too much attention to where your food comes from\u003cbr>19. Talk on the phone while you eat\u003cbr>20. Be a picky eater\u003cbr>21. Refuse to share\u003cbr>22. Never eat with your friends or family\u003cbr>23. Dine with screaming children\u003cbr>24. Eat only balanced meals\u003cbr>25. Refuse to eat doughnuts\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chewonthis_schlosser2-702170.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chewonthis_schlosser2-769875.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I was standing at the farmers' market one day talking to a farmer. He was surveying the crowd of people. \"You're never going to change the minds of the adults,\" he said. \"The only people whose eating habits you can change on a fundamental level are the kids. They are still moldable. That's why I have them on my farm as often as possible.\"\u003c/p>\n\u003cp>While I tend to take a more optimistic view of changing the eating and buying habits of people of all ages, I could see the farmer's point. All else being equal, it is much easier to change the minds of kids than to change the minds of adults.\u003c/p>\n\u003cp>Eric Schlosser, the author of bestseller \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060838582/kqedorg-20\">Fast Food Nation\u003c/a>\u003c/strong>, has just released a version of the book that is aimed at sixth to eighth graders and co-written with Charles Wilson, a writer for numerous publications including The New York Times. \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618710310/kqedorg-20\">Chew on This\u003c/a>\u003c/strong> is a 258-page book that is subtitled \"everything you don't want to know about fast food.\" Schlosser and Wilson explain, \"The only real difference between [Chew on This and Fast Food Nation] is emphasis. For this book, we focused on how the industry affects the lives of young people ... Just about every teen in America has some connection to fast food, for better or worse.\"\u003c/p>\n\u003cp>Many of us have heard the facts about kids and fast food. The statistics are staggering:\u003c/p>\n\u003cul>\n\u003cli>Nine out of ten American children eat at a McDonald's at least once a month.\u003c/li>\n\u003cli>One out of every five public schools in the United States now serves brand name fast food.\u003c/li>\n\u003cli>Children who are obese at 13 have a 90% chance of being overweight at 35 years old.\u003c/li>\n\u003cli>One out of every three toys given to children in the U.S. every year is from a fast food restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>Fast food companies know an important fact and capitalize on it: Building brand-name loyalty at a young age is crucial to continuing brand-name loyalty as an adult. By aiming this book at young teenagers, Schlosser and Wilson are trying to stop that cycle before McNuggets-eating kids become Double Cheesburger-eating adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This book follows the same vein of Fast Food Nation, describing the history of the fast food industry, the make-up of food in fast food restaurants, what fast food restaurants do to market to kids, the industrial meat industry, and what it's like to be a child working at a McDonald's. It describes how fast food companies make foods taste sweeter for kids, and how everything from taste to color of food is carefully tested before being sold nationwide. Schlosser and Wilson describe the International Flavors & Fragrances (IFF) company, one of the worlds' largest flavor companies. \u003c/p>\n\u003cblockquote>\u003cp>The IFF plant in Dayton makes the flavor not only of fast food but of many other products that Americans eat or drink every day. The IFF snack and savory lab is responsible for the flavor of potato chips, corn chips, breads, crackers, breakfast cereals and pet food. The confectionary lab devises the flavor for ice cream, cookies, candies, toothpastes, mouthwashes and antacids ... In addition to being one of the world's largest flavor companies IFF ... also makes the smell of household products. The scientific principles behind the smell of your toothpaste are the same as those behind the taste of your TV dinner.\u003c/p>\u003c/blockquote>\n\u003cp>The book successfully gives young readers positive ideas for change. Through the book, we are introduced to Kristina Clark, an Alaskan twelve-year old who began a \"Stop the Pop\" campaign to successfully remove a soda machine from her school. And \u003cstrong>\u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard project\u003c/a>\u003c/strong> is described, giving readers ideas for gardens in their schools.\u003c/p>\n\u003cp>I sent a copy of Chew on This to my friend Jack, an eleven-year old in Long Beach, California. \"What did you think of the book?\" I asked Jack a couple of weeks later. \"I really liked it. And after practice now when everyone wants to go to Burger King, I don't really want to go,\" he told me. I was really curious about Jack's point of view because he lives in what I believe is a household that eats pretty typically for the average American diet. They eat some meals at home each week, some meals out, and eat a fair amount of fast food after school and practice.\u003c/p>\n\u003cp>Talking to his mom later, I got a little more information about how the book went over. \"It was a little difficult for him to read,\" his mom told me. \"I don't think he told you that part.\" And his eating habits? \"Now that you mention it, he hasn't been wanting to go to Burger King when [his brother] asks to go.\"\u003c/p>\n\u003cp>My main question when reading the book is what types of kids will actually pick it up and read it. The kids whose parents buy it for them are kids who probably live in households that eat very little fast food anyway. I am not sure how this book is going to get out to the general population of kids. Fast Food Nation did a great job at crossing many populations. Friends of mine who have never picked up a book about the food industry have read Fast Food Nation. I am going to be curious whether this book makes its way into any mainstream curriculums. As Jack's mom pointed out, the book can be viewed as giving a fairly skewed view of McDonad's unions and management -- something that some parents may have a hard time digesting if it is added to their child's reading list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I applaud Schlosser and Wilson for this effort. As the farmer implied, the best way to make any inroads toward a slow food nation are to focus on the kids.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This book follows the same vein of Fast Food Nation, describing the history of the fast food industry, the make-up of food in fast food restaurants, what fast food restaurants do to market to kids, the industrial meat industry, and what it's like to be a child working at a McDonald's. It describes how fast food companies make foods taste sweeter for kids, and how everything from taste to color of food is carefully tested before being sold nationwide. Schlosser and Wilson describe the International Flavors & Fragrances (IFF) company, one of the worlds' largest flavor companies. \u003c/p>\n\u003cblockquote>\u003cp>The IFF plant in Dayton makes the flavor not only of fast food but of many other products that Americans eat or drink every day. The IFF snack and savory lab is responsible for the flavor of potato chips, corn chips, breads, crackers, breakfast cereals and pet food. The confectionary lab devises the flavor for ice cream, cookies, candies, toothpastes, mouthwashes and antacids ... In addition to being one of the world's largest flavor companies IFF ... also makes the smell of household products. The scientific principles behind the smell of your toothpaste are the same as those behind the taste of your TV dinner.\u003c/p>\u003c/blockquote>\n\u003cp>The book successfully gives young readers positive ideas for change. Through the book, we are introduced to Kristina Clark, an Alaskan twelve-year old who began a \"Stop the Pop\" campaign to successfully remove a soda machine from her school. And \u003cstrong>\u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard project\u003c/a>\u003c/strong> is described, giving readers ideas for gardens in their schools.\u003c/p>\n\u003cp>I sent a copy of Chew on This to my friend Jack, an eleven-year old in Long Beach, California. \"What did you think of the book?\" I asked Jack a couple of weeks later. \"I really liked it. And after practice now when everyone wants to go to Burger King, I don't really want to go,\" he told me. I was really curious about Jack's point of view because he lives in what I believe is a household that eats pretty typically for the average American diet. They eat some meals at home each week, some meals out, and eat a fair amount of fast food after school and practice.\u003c/p>\n\u003cp>Talking to his mom later, I got a little more information about how the book went over. \"It was a little difficult for him to read,\" his mom told me. \"I don't think he told you that part.\" And his eating habits? \"Now that you mention it, he hasn't been wanting to go to Burger King when [his brother] asks to go.\"\u003c/p>\n\u003cp>My main question when reading the book is what types of kids will actually pick it up and read it. The kids whose parents buy it for them are kids who probably live in households that eat very little fast food anyway. I am not sure how this book is going to get out to the general population of kids. Fast Food Nation did a great job at crossing many populations. Friends of mine who have never picked up a book about the food industry have read Fast Food Nation. I am going to be curious whether this book makes its way into any mainstream curriculums. As Jack's mom pointed out, the book can be viewed as giving a fairly skewed view of McDonad's unions and management -- something that some parents may have a hard time digesting if it is added to their child's reading list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I applaud Schlosser and Wilson for this effort. As the farmer implied, the best way to make any inroads toward a slow food nation are to focus on the kids.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife002-785285.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife002-783678.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I was asked to teach a \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/a_few_months_ag.html\">knife skills class\u003c/a> I laughed out loud. Any cook knows pastry chefs don't keep their knives sharp. But luckily for \u003ca href=\"http://fogcity.blogs.com/\">Jen\u003c/a>, who was requesting a class after cutting herself in the kitchen for what she hoped would be the last time, I started as a line cook and have the knives to prove it.\u003c/p>\n\u003cp>Because pastry chefs don't butcher meat, filet fishes, or brunoise endless vegetables it's said we don't need our blades to be fancy, varied or razor sharp. But for supreming citrus, slicing endless apples, halving cakes and chopping chocolate we do in fact need to have a few knives fit for the job.\u003c/p>\n\u003cp>This past Saturday I had the pleasure of teaching a knife skills class to eleven people in the backyard of one of our finest food bloggers, \u003ca href=\"http://meathenge.com/\">Guy Prince of Meathenge\u003c/a>. Guy showed up at my very first class and brought antique carbon steel knives that, from the look of them, could have been used at King Arthur's table. I'm very lucky because he owns a big rig digital SLR and takes dynamic photographs of my teaching in action. (All the photographs here are his.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife004-772287.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife004-770417.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The class is 50% lecture, 25% demonstration and 25% hands-on with my personal instruction. I bring almost all of my knives and do an in-depth show & tell comparing and contrasting the disparate collection, tell stories about the various kitchens I've worked in, the most intense stories coming from \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">The French Laundry\u003c/a> where innumerable torturous jobs are given to cooks. In the mouths of the diners, these details are quickly eaten, almost imperceptible taste sensations. I demonstrate techniques for more texturally exciting food, cuts that might make the person whose sole job it is in a kitchen go postal, but at home impresses dinner guests or woos prospectives. I explain and create examples of certain finesses like how to peel raw peppers or cherry tomatoes. Although I look out to raised eyebrows, when people pop these naked veggies in their mouths, everyone says \"Wow!\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife005-773433.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife005-771943.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Nothing like a vegetable tasted as itself, without the barrier of it's vegetal Ziploc bag.\u003c/p>\n\u003cp>I bring two kinds of steels and show how to hone different knives. Sharpening I leave to the experts as I have only just barely learned myself. Although the fabulous \u003ca href=\"http://sautewednesday.com/\">Bruce Cole\u003c/a> has offered his knife sharpening techniques for the next San Francisco class I teach. For the home cook I suggest getting knives professionally sharpened once every 6 months or so based on use, and learning how to hone before, during and after a particularly demanding knife use recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife003-772371.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife003-770834.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At the end of the class I was able to watch and correct a number of people eager to learn a safe and comfortable honing technique. I love when people are brave and bold enough to get their hands dirty during the hands-on portion of the class.\u003c/p>\n\u003cp>My first foray into teaching was through the \u003ca href=\"http://cuesa.org/seasonality/recipes/desserts/dess_fw3.php\">Saturday Shop With The Chef \u003c/a>program sponsored by \u003ca href=\"http://cuesa.org/cuesa/\">CUESA\u003c/a> at the Ferry Plaza Farmer's Market about six years ago. Having not gone to culinary school or taken baking or cooking classes I was worried I wouldn't know how to do it. I picked my easiest recipe I was serving at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>, my then employer. Late Summer tart: pine nut crust, pepper- honeyed chevre topped with spiced red wine poached figs. Needless to say since then I have figured out how to rewrite a recipe for home bakers and stick to recipes where I can teach method through more straightforward dishes!\u003c/p>\n\u003cp>I taught dessert making through \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> for a few years, and although my classes were very popular, they have since \"corporatized\" their program omitting the need for \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">unique instruction.\u003c/a>\u003c/p>\n\u003cp>Patrick Guilfoyle and his wife Pippi came to Saturday's class all the way from LA! They, \"Loved the class, the information, the stories, the entertainment. All and all an afternoon good and well spent. Thanks again for the class. We think u rock.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife007-766655.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife007-763928.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I think teaching rocks. Not every chef can teach, or share. Because all my culinary training has been done on the job, I have had to learn under fire. The people who took the time along the way to patiently explain certain techniques are the ones I will never forget. When someone was looking for a knife skills class, Guy \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000810.html\">mentioned\u003c/a> me, and when the person said, \"Who's Shuna? Why should we take a class from her?\" Guy replied, \"Because \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000796.html\">Shuna\u003c/a> will speak to you, to \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000769.html\">your level\u003c/a>. And she has all these great stories.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love teaching. It's a way of passing on what I know and having a forum to learn from others. I believe that, \"We keep what we have by giving it away.\" My next class will focus on pate choux, a dough elusive to me for years until I worked at a restaurant where I had to make it every day. Popularly known as eclair or cream puff dough, pate choux is extremely versatile and easy once you know some of it's tricks. When I have secured a location I will post the details on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a>. Come one, come all, come hungry to learn.\u003c/p>\n\n",
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"description": "The first time I was asked to teach a knife skills class I laughed out loud. Any cook knows pastry chefs don't keep their knives sharp. But luckily for Jen, who was requesting a class after cutting herself in the kitchen for what she hoped would be the last time, I started as a line",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife002-785285.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife002-783678.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I was asked to teach a \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/a_few_months_ag.html\">knife skills class\u003c/a> I laughed out loud. Any cook knows pastry chefs don't keep their knives sharp. But luckily for \u003ca href=\"http://fogcity.blogs.com/\">Jen\u003c/a>, who was requesting a class after cutting herself in the kitchen for what she hoped would be the last time, I started as a line cook and have the knives to prove it.\u003c/p>\n\u003cp>Because pastry chefs don't butcher meat, filet fishes, or brunoise endless vegetables it's said we don't need our blades to be fancy, varied or razor sharp. But for supreming citrus, slicing endless apples, halving cakes and chopping chocolate we do in fact need to have a few knives fit for the job.\u003c/p>\n\u003cp>This past Saturday I had the pleasure of teaching a knife skills class to eleven people in the backyard of one of our finest food bloggers, \u003ca href=\"http://meathenge.com/\">Guy Prince of Meathenge\u003c/a>. Guy showed up at my very first class and brought antique carbon steel knives that, from the look of them, could have been used at King Arthur's table. I'm very lucky because he owns a big rig digital SLR and takes dynamic photographs of my teaching in action. (All the photographs here are his.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife004-772287.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife004-770417.jpg\" alt=\"\" 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>The class is 50% lecture, 25% demonstration and 25% hands-on with my personal instruction. I bring almost all of my knives and do an in-depth show & tell comparing and contrasting the disparate collection, tell stories about the various kitchens I've worked in, the most intense stories coming from \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">The French Laundry\u003c/a> where innumerable torturous jobs are given to cooks. In the mouths of the diners, these details are quickly eaten, almost imperceptible taste sensations. I demonstrate techniques for more texturally exciting food, cuts that might make the person whose sole job it is in a kitchen go postal, but at home impresses dinner guests or woos prospectives. I explain and create examples of certain finesses like how to peel raw peppers or cherry tomatoes. Although I look out to raised eyebrows, when people pop these naked veggies in their mouths, everyone says \"Wow!\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife005-773433.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife005-771943.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Nothing like a vegetable tasted as itself, without the barrier of it's vegetal Ziploc bag.\u003c/p>\n\u003cp>I bring two kinds of steels and show how to hone different knives. Sharpening I leave to the experts as I have only just barely learned myself. Although the fabulous \u003ca href=\"http://sautewednesday.com/\">Bruce Cole\u003c/a> has offered his knife sharpening techniques for the next San Francisco class I teach. For the home cook I suggest getting knives professionally sharpened once every 6 months or so based on use, and learning how to hone before, during and after a particularly demanding knife use recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife003-772371.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife003-770834.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At the end of the class I was able to watch and correct a number of people eager to learn a safe and comfortable honing technique. I love when people are brave and bold enough to get their hands dirty during the hands-on portion of the class.\u003c/p>\n\u003cp>My first foray into teaching was through the \u003ca href=\"http://cuesa.org/seasonality/recipes/desserts/dess_fw3.php\">Saturday Shop With The Chef \u003c/a>program sponsored by \u003ca href=\"http://cuesa.org/cuesa/\">CUESA\u003c/a> at the Ferry Plaza Farmer's Market about six years ago. Having not gone to culinary school or taken baking or cooking classes I was worried I wouldn't know how to do it. I picked my easiest recipe I was serving at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>, my then employer. Late Summer tart: pine nut crust, pepper- honeyed chevre topped with spiced red wine poached figs. Needless to say since then I have figured out how to rewrite a recipe for home bakers and stick to recipes where I can teach method through more straightforward dishes!\u003c/p>\n\u003cp>I taught dessert making through \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> for a few years, and although my classes were very popular, they have since \"corporatized\" their program omitting the need for \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">unique instruction.\u003c/a>\u003c/p>\n\u003cp>Patrick Guilfoyle and his wife Pippi came to Saturday's class all the way from LA! They, \"Loved the class, the information, the stories, the entertainment. All and all an afternoon good and well spent. Thanks again for the class. We think u rock.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife007-766655.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ShunaKnife007-763928.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I think teaching rocks. Not every chef can teach, or share. Because all my culinary training has been done on the job, I have had to learn under fire. The people who took the time along the way to patiently explain certain techniques are the ones I will never forget. When someone was looking for a knife skills class, Guy \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000810.html\">mentioned\u003c/a> me, and when the person said, \"Who's Shuna? Why should we take a class from her?\" Guy replied, \"Because \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000796.html\">Shuna\u003c/a> will speak to you, to \u003ca href=\"http://www.cyberbilly.com/meathenge/archives/000769.html\">your level\u003c/a>. And she has all these great stories.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love teaching. It's a way of passing on what I know and having a forum to learn from others. I believe that, \"We keep what we have by giving it away.\" My next class will focus on pate choux, a dough elusive to me for years until I worked at a restaurant where I had to make it every day. Popularly known as eclair or cream puff dough, pate choux is extremely versatile and easy once you know some of it's tricks. When I have secured a location I will post the details on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a>. Come one, come all, come hungry to learn.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I've been reading voraciously all week about the \u003ca href=\"http://eatlocalchallenge.com/\">\u003cb>Eat Local Challenge\u003c/b>\u003c/a> and the brave souls who have committed to varying degrees of local eating for the month of May. \u003c/p>\n\u003cp>My regular reading includes a whole bunch of Bay Area food bloggers, many of whom are taking on the challenge, including \u003ca href=\"http://becksposhnosh.blogspot.com/\">\u003cb>Sam\u003c/b>\u003c/a>, \u003ca href=\"http://chezpim.typepad.com/blogs/\">\u003cb>Pim\u003c/b>\u003c/a>, \u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a>, \u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cb>Tea\u003c/b>\u003c/a>, \u003ca href=\"http://madeater.blogspot.com/\">\u003cb>Cookiecrumb\u003c/b>\u003c/a>, and of course our own \u003ca href=\"http://www.grubreport.com/\">\u003cb>Stephanie\u003c/b>\u003c/a> and \u003ca href=\"http://fogcity.blogs.com/\">\u003cb>Jen\u003c/b>\u003c/a>. (Not only is Jen participating, she's one of the creators and organizers of the entire effort. Steph, on the other hand, is being a little \u003ca href=\"http://www.grubreport.com/soupdujour/eatlocal2.html\">\u003cb>hard on herself\u003c/b>\u003c/a>.)\u003c/p>\n\u003cp>In reading about their commitment, a common thread became clear, something along the lines of \"I'm lucky enough to live in the Bay Area, so...\" In other words, sourcing all of our food to local vendors comes easier to us. I agree (though it doesn't make the effort any less impressive). Not only do we have an abundance of local farms and a hospitable climate, but local olive oil and wine, which are two of the staples that participants around the country just cannot find locally. Wine's a staple, right? \u003c/p>\n\u003cp>So I started wondering about local eaters around the country. The \u003ca href=\"http://eatlocalchallenge.com/\">\u003cb>Eat Local Challenge\u003c/b>\u003c/a> blog is an amazing centralized resource for the effort, and it lists all the participants (the acknowledged ones, at least) across the country, even some international participants. \u003c/p>\n\u003cp>The first surprise to me was that the participants are not all food bloggers. I kind of just assumed that this sort of exercise would appeal primarily to someone who thinks very carefully about the food they eat. That's a fair assumption, I think. Where I went wrong was to assume that those people would choose to blog only about food. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In perusing the \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/may_2006_eat_lo.html\">\u003cb>Eat Local Participant List\u003c/b>\u003c/a>, I found a \u003ca href=\"http://suburbantreehugger.blogspot.com/\">\u003cb>pantheist pagan\u003c/b>\u003c/a> and a \u003ca href=\"http://baabonnybelle.blogspot.com/\">\u003cb>knitter\u003c/b>\u003c/a>, both in Washington state; a \u003ca href=\"http://shempel.blogspot.com/\">\u003cb>sculptor\u003c/b>\u003c/a> in Maryland; an \u003ca href=\"http://www.henwaller.com/\">\u003cb>urban homesteader\u003c/b>\u003c/a> in Portland; another \u003ca href=\"http://knitting40shadesofgreen.typepad.com/\">\u003cb>knitter\u003c/b>\u003c/a>, this one in Virginia. I also found some \u003ca href=\"http://www.restaurantwidow.com/weekend_cat_blogging/index.html\">\u003cb>incredibly cute kittens\u003c/b>\u003c/a> (locally grown, perhaps -- but not for eating). Indeed, there are challenge-takers in St. Louis, New York, Ohio, Chicago, North Carolina, Arizona, Georgia, Canada, and France. \u003c/p>\n\u003cp>This was really only the first week, so people are just getting started. There are reports of amazing \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/field_trip_repo.html\">\u003cb>local strawberries\u003c/b>\u003c/a> in Georgia; the difficulty of finding local, organic milk in Virginia, even though it's \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/the_state_drink.html\">\u003cb>the state drink\u003c/b>\u003c/a>; and quite a few reports on \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/eating_from_the.html\">\u003cb>growing\u003c/b>\u003c/a> \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/beat_me_to_it.html\">\u003cb>your\u003c/b>\u003c/a> \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/grow_your_own_f.html\">\u003cb>own\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>The Eat Local Challenge blog says that while the Locavores originated in the Bay Area, \"the nationwide participation ... should cast aside any doubts that eating locally is only a Bay Area game -- a game that others in the country can't play due to different agricultural limitations.\"\u003c/p>\n\u003cp>This is borne out by the Eat Local guidelines, which suggest a range of options for people who can't find absolutely \u003ci>everything\u003c/i> locally. Really this is about thinking deeply about where the food you eat comes from, and what it means to the environment, the family farmers you support, and to your health. The challenge is encouraging everyone to really connect with their food -- to interact on a deeper level than just picking up an anonymous can or box of something at Safeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kudos to everyone taking the challenge. I can't wait to see how the rest of the month goes!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've been reading voraciously all week about the \u003ca href=\"http://eatlocalchallenge.com/\">\u003cb>Eat Local Challenge\u003c/b>\u003c/a> and the brave souls who have committed to varying degrees of local eating for the month of May. \u003c/p>\n\u003cp>My regular reading includes a whole bunch of Bay Area food bloggers, many of whom are taking on the challenge, including \u003ca href=\"http://becksposhnosh.blogspot.com/\">\u003cb>Sam\u003c/b>\u003c/a>, \u003ca href=\"http://chezpim.typepad.com/blogs/\">\u003cb>Pim\u003c/b>\u003c/a>, \u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a>, \u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cb>Tea\u003c/b>\u003c/a>, \u003ca href=\"http://madeater.blogspot.com/\">\u003cb>Cookiecrumb\u003c/b>\u003c/a>, and of course our own \u003ca href=\"http://www.grubreport.com/\">\u003cb>Stephanie\u003c/b>\u003c/a> and \u003ca href=\"http://fogcity.blogs.com/\">\u003cb>Jen\u003c/b>\u003c/a>. (Not only is Jen participating, she's one of the creators and organizers of the entire effort. Steph, on the other hand, is being a little \u003ca href=\"http://www.grubreport.com/soupdujour/eatlocal2.html\">\u003cb>hard on herself\u003c/b>\u003c/a>.)\u003c/p>\n\u003cp>In reading about their commitment, a common thread became clear, something along the lines of \"I'm lucky enough to live in the Bay Area, so...\" In other words, sourcing all of our food to local vendors comes easier to us. I agree (though it doesn't make the effort any less impressive). Not only do we have an abundance of local farms and a hospitable climate, but local olive oil and wine, which are two of the staples that participants around the country just cannot find locally. Wine's a staple, right? \u003c/p>\n\u003cp>So I started wondering about local eaters around the country. The \u003ca href=\"http://eatlocalchallenge.com/\">\u003cb>Eat Local Challenge\u003c/b>\u003c/a> blog is an amazing centralized resource for the effort, and it lists all the participants (the acknowledged ones, at least) across the country, even some international participants. \u003c/p>\n\u003cp>The first surprise to me was that the participants are not all food bloggers. I kind of just assumed that this sort of exercise would appeal primarily to someone who thinks very carefully about the food they eat. That's a fair assumption, I think. Where I went wrong was to assume that those people would choose to blog only about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In perusing the \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/may_2006_eat_lo.html\">\u003cb>Eat Local Participant List\u003c/b>\u003c/a>, I found a \u003ca href=\"http://suburbantreehugger.blogspot.com/\">\u003cb>pantheist pagan\u003c/b>\u003c/a> and a \u003ca href=\"http://baabonnybelle.blogspot.com/\">\u003cb>knitter\u003c/b>\u003c/a>, both in Washington state; a \u003ca href=\"http://shempel.blogspot.com/\">\u003cb>sculptor\u003c/b>\u003c/a> in Maryland; an \u003ca href=\"http://www.henwaller.com/\">\u003cb>urban homesteader\u003c/b>\u003c/a> in Portland; another \u003ca href=\"http://knitting40shadesofgreen.typepad.com/\">\u003cb>knitter\u003c/b>\u003c/a>, this one in Virginia. I also found some \u003ca href=\"http://www.restaurantwidow.com/weekend_cat_blogging/index.html\">\u003cb>incredibly cute kittens\u003c/b>\u003c/a> (locally grown, perhaps -- but not for eating). Indeed, there are challenge-takers in St. Louis, New York, Ohio, Chicago, North Carolina, Arizona, Georgia, Canada, and France. \u003c/p>\n\u003cp>This was really only the first week, so people are just getting started. There are reports of amazing \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/field_trip_repo.html\">\u003cb>local strawberries\u003c/b>\u003c/a> in Georgia; the difficulty of finding local, organic milk in Virginia, even though it's \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/the_state_drink.html\">\u003cb>the state drink\u003c/b>\u003c/a>; and quite a few reports on \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/eating_from_the.html\">\u003cb>growing\u003c/b>\u003c/a> \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/beat_me_to_it.html\">\u003cb>your\u003c/b>\u003c/a> \u003ca href=\"http://www.eatlocalchallenge.com/2006/05/grow_your_own_f.html\">\u003cb>own\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>The Eat Local Challenge blog says that while the Locavores originated in the Bay Area, \"the nationwide participation ... should cast aside any doubts that eating locally is only a Bay Area game -- a game that others in the country can't play due to different agricultural limitations.\"\u003c/p>\n\u003cp>This is borne out by the Eat Local guidelines, which suggest a range of options for people who can't find absolutely \u003ci>everything\u003c/i> locally. Really this is about thinking deeply about where the food you eat comes from, and what it means to the environment, the family farmers you support, and to your health. The challenge is encouraging everyone to really connect with their food -- to interact on a deeper level than just picking up an anonymous can or box of something at Safeway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kudos to everyone taking the challenge. I can't wait to see how the rest of the month goes!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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": "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.",
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"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.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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