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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/qi-786053.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/qi-776232.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After a very circuitous route that sparked lively commuting conversation along the lines of, \"Is \u003ci>this\u003c/i> the Webster Tube?\" and \"So...this is the third stop light, why doesn't it look like we can veer left?\" and \"Maybe we should just follow that car, it seems to know where it's going,\" we finally arrived at St. George Spirits Distillery. Discerning barflies know it as the home of \u003cb>\u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a>\u003c/b>, that fecund mecca of inspirationally infused vodkas. Why were we there? Why, to get our Qi on, of course!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.qispirits.com\">Qi\u003c/a>\u003c/b> (pronounced \"chee\") is this hot, new, tea liquor from St. George Spirits that calls itself \"the spirit of tea.\" Well, it's a spirit and it is definitely tea, but was it good? Let me put it to you thusly, when we walked into the Hangar One hangar for the launch party, it was so cold they had thoughtfully placed heat lamps around even-more-thoughtfully-placed sofas. However, when I sunk my body into a hot cup of craft-distilled Qi and Lapsang Souchong, I was warmed to the core. It was smoky and sweet with a definite kick that would go over well in the frozen tundra of my \u003cb>\u003ca href=\"http://www.state.mn.us/portal/mn/jsp/home.do?agency=NorthStar\">homestate\u003c/a>\u003c/b>. I liked it a lot, and I'm really surprised by that. I went over there thinking, \"Well, I like tea. And I do like alcohol, but putting the two together sounds too much what little old ladies do with their sherry and tea in England.\" I'm happy, nay, ecstatic to be \u003ci>enlightened\u003c/i>.\u003c/p>\n\u003cp>After making fairly short work of my tea and Qi, I sampled a few of the cold cocktails they had shaken up for this launch. These cocktails included such ingredients as lime, orange, whisky, mint, and ginger ale, but I determined that I really preferred to sip my Qi neat in a tiny sherry-sized glass. The smoke put me in mind of some delightfully peaty whiskies my husband and I had sampled on our Scottish Highland honeymoon five years ago, but where whisky can sometimes give off that unmistakable Band-Aid aroma, under all that intriguing smoke and clubby leather, Qi was touched only by vanilla and exotic fruits.\u003c/p>\n\u003cp>Qi 1 is definitely a winter tipple that cries out for roaring fires and ski-fatigued limbs, but I'm just praying they do a jasmine Qi somewhere down the line because I have a inkling that this tea-infused stuff is going to be a huge hit. You can currently find Qi at Citizen Cake, The Slanted Door, Range, Frisson, and Solstice in San Francisco and at A Côté in Oakland. However, if you wanna do like I do and seek out a bottle of your very own, look for the amber brew at Royal Liquors and Swirl on Castro in San Francisco, Caddell & Williams in Alameda, and Piedmont Grocery in Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/qi-786053.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/qi-776232.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After a very circuitous route that sparked lively commuting conversation along the lines of, \"Is \u003ci>this\u003c/i> the Webster Tube?\" and \"So...this is the third stop light, why doesn't it look like we can veer left?\" and \"Maybe we should just follow that car, it seems to know where it's going,\" we finally arrived at St. George Spirits Distillery. Discerning barflies know it as the home of \u003cb>\u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a>\u003c/b>, that fecund mecca of inspirationally infused vodkas. Why were we there? Why, to get our Qi on, of course!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.qispirits.com\">Qi\u003c/a>\u003c/b> (pronounced \"chee\") is this hot, new, tea liquor from St. George Spirits that calls itself \"the spirit of tea.\" Well, it's a spirit and it is definitely tea, but was it good? Let me put it to you thusly, when we walked into the Hangar One hangar for the launch party, it was so cold they had thoughtfully placed heat lamps around even-more-thoughtfully-placed sofas. However, when I sunk my body into a hot cup of craft-distilled Qi and Lapsang Souchong, I was warmed to the core. It was smoky and sweet with a definite kick that would go over well in the frozen tundra of my \u003cb>\u003ca href=\"http://www.state.mn.us/portal/mn/jsp/home.do?agency=NorthStar\">homestate\u003c/a>\u003c/b>. I liked it a lot, and I'm really surprised by that. I went over there thinking, \"Well, I like tea. And I do like alcohol, but putting the two together sounds too much what little old ladies do with their sherry and tea in England.\" I'm happy, nay, ecstatic to be \u003ci>enlightened\u003c/i>.\u003c/p>\n\u003cp>After making fairly short work of my tea and Qi, I sampled a few of the cold cocktails they had shaken up for this launch. These cocktails included such ingredients as lime, orange, whisky, mint, and ginger ale, but I determined that I really preferred to sip my Qi neat in a tiny sherry-sized glass. The smoke put me in mind of some delightfully peaty whiskies my husband and I had sampled on our Scottish Highland honeymoon five years ago, but where whisky can sometimes give off that unmistakable Band-Aid aroma, under all that intriguing smoke and clubby leather, Qi was touched only by vanilla and exotic fruits.\u003c/p>\n\u003cp>Qi 1 is definitely a winter tipple that cries out for roaring fires and ski-fatigued limbs, but I'm just praying they do a jasmine Qi somewhere down the line because I have a inkling that this tea-infused stuff is going to be a huge hit. You can currently find Qi at Citizen Cake, The Slanted Door, Range, Frisson, and Solstice in San Francisco and at A Côté in Oakland. However, if you wanna do like I do and seek out a bottle of your very own, look for the amber brew at Royal Liquors and Swirl on Castro in San Francisco, Caddell & Williams in Alameda, and Piedmont Grocery in Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDHomegrownPureandSimple.png\">\u003cbr>Michel Nischan is a professional cook and yet his latest book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811844722/kqedorg-20\">Homegrown Pure and Simple\u003c/a>\u003c/b> published by Chronicle Books, is about recipes inspired by and cooked for his family. Nischan has rediscovered the garden and shares his enthusiasm wholeheartedly. His recipes may be \"pure and simple\" in terms of ingredients but the combinations are often inventive and sophisticated such as Blueberry, Lemon, and Chili Pepper Jam or Baked Fresh Ham with Roasted Apple and Almond Salad. While it's easy to come up with summertime recipes, Nischan does a good job using the bounty of the garden in all seasons. \u003c/p>\n\u003cp>Nischan specifies organic ingredients and most other ingredients in unrefined versions. The recipes are healthful without sacrificing taste. Only occasionally do they slip into the completely indulgent range such as the Cardamom-Strawberry Short Biscuits with Clabbered Cream. Nischan is never preachy and admits to eating fast food and working for companies that do not always jive with his healthful philosophy.\u003c/p>\n\u003cp>While not a cookbook for the novice, it does include some basics such as how to make stock, seasoned salt, spice rubs and honey roasted nuts. For the more advanced cook, there are some great unique techniques interspersed, such as his two-skillet chicken roasting method and coal roasting peppers. Don't miss the sidebars on topics such as \"why local honey?\" and \"the benefits and care of cast-iron cookware\". Filled with information on how he has grown his garden, this is also a good book for those whose harvest is found at the farmer's market.\u003c/p>\n\u003cp>\u003cb>Skillet-Browned Broccoli and Cauliflower with Pan-Toasted Garlic\u003c/b>\u003c/p>\n\u003cp>Very few people are indifferent about broccoli-they either love it or hate it! But whichever camp you are in, you will like it cooked this way. Caramelizing it in a hot skillet brings out broccoli's hidden deliciousness. The same is true of cauliflower. Truly! Both of these cruciferous vegetables are extremely nutritious, so finding new ways to cook them will be beneficial to a healthful diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are two simple tricks that will guarantee success. One is to be sure to slice the broccoli and cauliflower thin enough so that they cook through by the time they brown and caramelize, yet they must be thick enough so they do not overcook. The second is to make certain the slices are the same thickness, guaranteeing they cook evenly. Otherwise, there's nothing to it! This recipe is another argument for keeping your cast-iron skillets front and center, rather than stashed in the back of a dark cupboard.\u003c/p>\n\u003cp>Serves 6\u003c/p>\n\u003cp>1 large head cauliflower\u003cbr>2 large heads broccoli, stems attached\u003cbr>2 tablespoons grapeseed or rice oil\u003cbr>Salt and freshly ground black pepper\u003cbr>2 tablespoons thinly sliced garlic\u003cbr>2 to 3 cloves garlic, thinly sliced\u003cbr>1 tablespoon extra-virgin olive oil\u003c/p>\n\u003cp>1. Heat a large cast-iron skillet over medium heat. While it's heating, slice the cauliflower from top to bottom into 1-inch-thick slices. Brush both sides of every slice with some of the grapeseed oil and season with salt and pepper. Place the slices in the hot skillet, pressing them into the pan with a spatula. Cook for 3 to 4 minutes, or until nicely browned. Turn and cook on the other side for about 3 minutes, or until browned and tender. Transfer the slices to a warmed platter.\u003c/p>\n\u003cp>2. While the cauliflower is cooking, cut the broccoli the same way you cut the cauliflower and brush with some of the remaining grapeseed oil. When the cauliflower is cooked, cook the broccoli in the same way. Make sure both sides of the broccoli slices are browned before transferring the slices to the platter with the cauliflower.\u003c/p>\n\u003cp>3. Add the remaining grapeseed oil (about 2 teaspoons) to the hot skillet. Add the garlic slices and saute, stirring gently and constantly, for 1 to 2 minutes, or until lightly browned. Transfer to a plate lined with paper towels and sprinkle with salt and pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Arrange the broccoli around the outside of the platter and then put the cauliflower inside the circle. Sprinkle the toasted garlic slices over the broccoli and cauliflower, drizzle with the olive oil, and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDHomegrownPureandSimple.png\">\u003cbr>Michel Nischan is a professional cook and yet his latest book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811844722/kqedorg-20\">Homegrown Pure and Simple\u003c/a>\u003c/b> published by Chronicle Books, is about recipes inspired by and cooked for his family. Nischan has rediscovered the garden and shares his enthusiasm wholeheartedly. His recipes may be \"pure and simple\" in terms of ingredients but the combinations are often inventive and sophisticated such as Blueberry, Lemon, and Chili Pepper Jam or Baked Fresh Ham with Roasted Apple and Almond Salad. While it's easy to come up with summertime recipes, Nischan does a good job using the bounty of the garden in all seasons. \u003c/p>\n\u003cp>Nischan specifies organic ingredients and most other ingredients in unrefined versions. The recipes are healthful without sacrificing taste. Only occasionally do they slip into the completely indulgent range such as the Cardamom-Strawberry Short Biscuits with Clabbered Cream. Nischan is never preachy and admits to eating fast food and working for companies that do not always jive with his healthful philosophy.\u003c/p>\n\u003cp>While not a cookbook for the novice, it does include some basics such as how to make stock, seasoned salt, spice rubs and honey roasted nuts. For the more advanced cook, there are some great unique techniques interspersed, such as his two-skillet chicken roasting method and coal roasting peppers. Don't miss the sidebars on topics such as \"why local honey?\" and \"the benefits and care of cast-iron cookware\". Filled with information on how he has grown his garden, this is also a good book for those whose harvest is found at the farmer's market.\u003c/p>\n\u003cp>\u003cb>Skillet-Browned Broccoli and Cauliflower with Pan-Toasted Garlic\u003c/b>\u003c/p>\n\u003cp>Very few people are indifferent about broccoli-they either love it or hate it! But whichever camp you are in, you will like it cooked this way. Caramelizing it in a hot skillet brings out broccoli's hidden deliciousness. The same is true of cauliflower. Truly! Both of these cruciferous vegetables are extremely nutritious, so finding new ways to cook them will be beneficial to a healthful diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two simple tricks that will guarantee success. One is to be sure to slice the broccoli and cauliflower thin enough so that they cook through by the time they brown and caramelize, yet they must be thick enough so they do not overcook. The second is to make certain the slices are the same thickness, guaranteeing they cook evenly. Otherwise, there's nothing to it! This recipe is another argument for keeping your cast-iron skillets front and center, rather than stashed in the back of a dark cupboard.\u003c/p>\n\u003cp>Serves 6\u003c/p>\n\u003cp>1 large head cauliflower\u003cbr>2 large heads broccoli, stems attached\u003cbr>2 tablespoons grapeseed or rice oil\u003cbr>Salt and freshly ground black pepper\u003cbr>2 tablespoons thinly sliced garlic\u003cbr>2 to 3 cloves garlic, thinly sliced\u003cbr>1 tablespoon extra-virgin olive oil\u003c/p>\n\u003cp>1. Heat a large cast-iron skillet over medium heat. While it's heating, slice the cauliflower from top to bottom into 1-inch-thick slices. Brush both sides of every slice with some of the grapeseed oil and season with salt and pepper. Place the slices in the hot skillet, pressing them into the pan with a spatula. Cook for 3 to 4 minutes, or until nicely browned. Turn and cook on the other side for about 3 minutes, or until browned and tender. Transfer the slices to a warmed platter.\u003c/p>\n\u003cp>2. While the cauliflower is cooking, cut the broccoli the same way you cut the cauliflower and brush with some of the remaining grapeseed oil. When the cauliflower is cooked, cook the broccoli in the same way. Make sure both sides of the broccoli slices are browned before transferring the slices to the platter with the cauliflower.\u003c/p>\n\u003cp>3. Add the remaining grapeseed oil (about 2 teaspoons) to the hot skillet. Add the garlic slices and saute, stirring gently and constantly, for 1 to 2 minutes, or until lightly browned. Transfer to a plate lined with paper towels and sprinkle with salt and pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Arrange the broccoli around the outside of the platter and then put the cauliflower inside the circle. Sprinkle the toasted garlic slices over the broccoli and cauliflower, drizzle with the olive oil, and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Native Harvest Wild Rice",
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"content": "\u003cp>While at the \u003cstrong>\u003ca href=\"http://www.eco-farm.org\">Eco-Farm Conference\u003c/a>\u003c/strong>, I attended a session about \u003cstrong>\u003ca href=\"http://www.slowfoodusa.org/ark/\">The Ark of Taste\u003c/a>\u003c/strong>, a program sponsored by \u003cstrong>\u003ca href=\"http://www.slowfoodusa.org\">Slow Food\u003c/a>\u003c/strong> with a mission of preserving and celebrating endangered tastes.\u003c/p>\n\u003cp>One of the speakers at the session was Sarah Alexander, from the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong> in Minnesota. The wild rice that is harvested by this organization is being promoted through Slow Food's Ark of Taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lifebeginsat30.com/.shared/image.html?/photos/uncategorized/rawrice.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rawrice_thumb-791334.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Unlike 95% of the \"wild rice\" sold in this country, true wild rice is a grass that grows wild in the lakes of places like Northern Minnesota and only a handful of other place in the country. It is considered a sacred food to the indigenous Ojibwe people. During the rice harvest, ricers harvest the rice on the lake two to a canoe. One person sits in the front of the boat navigating over the lake, and the other hits rice stalks with a pole and gently knocks the rice grains free from the stalk and into the canoe. A good day of ricing will yield over 500 pounds of rice per pair. Once back on land, the native Ojibwe people follow further tradition and ritual for the preparation of the rice for market.\u003c/p>\n\u003cp>Native Harvest wild rice suffers from a name identity issue. Most Americans are used to a cultivated wild rice that is grown from seed in diked rice paddies and harvested using a combine. \"That is different than two Indians in a canoe. They're trying to call it wild rice, but that's not wild rice - we call it tame rice. And it doesn't taste the same. Our rice tastes like a lake,\" says Winona LaDuke of the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong>. The product is so different from cultivated wild rice, and yet it shares a name -- kind of like the difference between \u003cstrong>\u003ca href=\"http://www.kraftfoods.com/kraftparm/product.htm\">Kraft Parmesan cheese in a green can\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.parmigiano-reggiano.it/home.cfm\">Parmigiano Reggiano sourced from the Parma region of Italy\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I purchased some Native Harvest Wild Rice from \u003cstrong>\u003ca href=\"http://rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/strong>. At $9.95 a pound, I wouldn't have considered buying it unless I knew the story behind the rice, and the reason for the price difference. That's why Slow Food and the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong> are working so hard to explain what true wild rice is, and the harvesting method that makes true wild rice so much higher in price than cultivated wild rice.\u003c/p>\n\u003cp>Upon rinsing the rice, I noticed a highly vegetal scent to the product -- one that would change to a more earthy, nuttier scent as the rice was cooked. The rice grains are long -- much longer than cultivated wild rice -- and the color, as you can see from the photos, is highly varied. For this first taste of \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">Native Harvest Wild Rice\u003c/a>\u003c/strong>, I cooked it in my rice cooker without any flavorings. The rice becomes much bigger once cooked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lifebeginsat30.com/.shared/image.html?/photos/uncategorized/cookedwildrice_1.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookedwildrice_thumb-777019.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Once cooked, we tasted the rice with a bit of salt and ate it alongside lentils. It was delicious with a nice texture that was firm but yielded in a way that cultivated wild rice does not. The taste was nutty with an earthiness that reminded me of mushrooms. I can't wait to try it with a mushroom sautee and some herbs. When I first purchased the rice, I thought it might be interesting to mix it with a more standard brand like a long-grained brown rice. But, tasting it, I realized that this rice stands nicely on its own and combining it with other rices would just mask the unique flavor of the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">Native Harvest Wild Rice\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>You can buy Native Harvest Wild Rice at \u003cstrong>\u003ca href=\"http://rainbowgrocery.org\">Rainbow Grocery\u003c/a>\u003c/strong> in San Francisco. Find it in the bulk section near the rice selection. \u003c/p>\n\u003cp>For more information:\u003cbr>\u003cstrong>\u003ca href=\"http://www.nativeharvest.com/displayvideo.asp\">WATCH the Native Harvest video (23 min)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.slowfoodusa.org/ark/wildrice.html\">READ about the project on the Slow Food site\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.savewildrice.org/\">SURF savewildrice.org\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4165045\">LISTEN to the Kitchen Sisters on the Ojibwe tribe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo credit: \u003cstrong>\u003ca href=\"http://www.flourphoto.com\">flourphoto\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"description": "While at the Eco-Farm Conference, I attended a session about The Ark of Taste, a program sponsored by Slow Food with a mission of preserving and celebrating endangered tastes. One of the speakers at the session was Sarah Alexander, from the White Earth Land Recovery Project in Minnesota. The wild rice that is harvested by",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While at the \u003cstrong>\u003ca href=\"http://www.eco-farm.org\">Eco-Farm Conference\u003c/a>\u003c/strong>, I attended a session about \u003cstrong>\u003ca href=\"http://www.slowfoodusa.org/ark/\">The Ark of Taste\u003c/a>\u003c/strong>, a program sponsored by \u003cstrong>\u003ca href=\"http://www.slowfoodusa.org\">Slow Food\u003c/a>\u003c/strong> with a mission of preserving and celebrating endangered tastes.\u003c/p>\n\u003cp>One of the speakers at the session was Sarah Alexander, from the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong> in Minnesota. The wild rice that is harvested by this organization is being promoted through Slow Food's Ark of Taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lifebeginsat30.com/.shared/image.html?/photos/uncategorized/rawrice.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rawrice_thumb-791334.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Unlike 95% of the \"wild rice\" sold in this country, true wild rice is a grass that grows wild in the lakes of places like Northern Minnesota and only a handful of other place in the country. It is considered a sacred food to the indigenous Ojibwe people. During the rice harvest, ricers harvest the rice on the lake two to a canoe. One person sits in the front of the boat navigating over the lake, and the other hits rice stalks with a pole and gently knocks the rice grains free from the stalk and into the canoe. A good day of ricing will yield over 500 pounds of rice per pair. Once back on land, the native Ojibwe people follow further tradition and ritual for the preparation of the rice for market.\u003c/p>\n\u003cp>Native Harvest wild rice suffers from a name identity issue. Most Americans are used to a cultivated wild rice that is grown from seed in diked rice paddies and harvested using a combine. \"That is different than two Indians in a canoe. They're trying to call it wild rice, but that's not wild rice - we call it tame rice. And it doesn't taste the same. Our rice tastes like a lake,\" says Winona LaDuke of the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong>. The product is so different from cultivated wild rice, and yet it shares a name -- kind of like the difference between \u003cstrong>\u003ca href=\"http://www.kraftfoods.com/kraftparm/product.htm\">Kraft Parmesan cheese in a green can\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.parmigiano-reggiano.it/home.cfm\">Parmigiano Reggiano sourced from the Parma region of Italy\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I purchased some Native Harvest Wild Rice from \u003cstrong>\u003ca href=\"http://rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/strong>. At $9.95 a pound, I wouldn't have considered buying it unless I knew the story behind the rice, and the reason for the price difference. That's why Slow Food and the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">White Earth Land Recovery Project\u003c/a>\u003c/strong> are working so hard to explain what true wild rice is, and the harvesting method that makes true wild rice so much higher in price than cultivated wild rice.\u003c/p>\n\u003cp>Upon rinsing the rice, I noticed a highly vegetal scent to the product -- one that would change to a more earthy, nuttier scent as the rice was cooked. The rice grains are long -- much longer than cultivated wild rice -- and the color, as you can see from the photos, is highly varied. For this first taste of \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">Native Harvest Wild Rice\u003c/a>\u003c/strong>, I cooked it in my rice cooker without any flavorings. The rice becomes much bigger once cooked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lifebeginsat30.com/.shared/image.html?/photos/uncategorized/cookedwildrice_1.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookedwildrice_thumb-777019.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Once cooked, we tasted the rice with a bit of salt and ate it alongside lentils. It was delicious with a nice texture that was firm but yielded in a way that cultivated wild rice does not. The taste was nutty with an earthiness that reminded me of mushrooms. I can't wait to try it with a mushroom sautee and some herbs. When I first purchased the rice, I thought it might be interesting to mix it with a more standard brand like a long-grained brown rice. But, tasting it, I realized that this rice stands nicely on its own and combining it with other rices would just mask the unique flavor of the \u003cstrong>\u003ca href=\"http://www.nativeharvest.com/\">Native Harvest Wild Rice\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>You can buy Native Harvest Wild Rice at \u003cstrong>\u003ca href=\"http://rainbowgrocery.org\">Rainbow Grocery\u003c/a>\u003c/strong> in San Francisco. Find it in the bulk section near the rice selection. \u003c/p>\n\u003cp>For more information:\u003cbr>\u003cstrong>\u003ca href=\"http://www.nativeharvest.com/displayvideo.asp\">WATCH the Native Harvest video (23 min)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.slowfoodusa.org/ark/wildrice.html\">READ about the project on the Slow Food site\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.savewildrice.org/\">SURF savewildrice.org\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4165045\">LISTEN to the Kitchen Sisters on the Ojibwe tribe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo credit: \u003cstrong>\u003ca href=\"http://www.flourphoto.com\">flourphoto\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dacquoise & Meringue. A Detailed Instruction",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake3-718399.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake3-708675.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At a recent Bay Area food blogger \u003cem>a la minute\u003c/em> get-together at \u003ca href=\"http://chezpim.typepad.com/blogs/\">\u003cstrong>Pim's\u003c/strong>\u003c/a> house to assemble the tiny hand-written tickets for the \u003ca href=\"http://chezpim.typepad.com/blogs/2006/01/menu_for_hope_i.html\">\u003cstrong>Menu of Hope raffle\u003c/strong>\u003c/a> luckily and deliciously placed me at the right table at the right time.\u003c/p>\n\u003cp>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/01/hazelnut_brown_.html\">\u003cstrong>Brett\u003c/strong>\u003c/a> of \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>\u003c/strong> had the baking itch and scratched it with an incredible Brown Butter Hazelnut Cake from \u003cstrong>\u003ca href=\"http://www.amazon.com/gp/product/1400042151/102-5820844-6123313?v=glance&n=283155\">Suzanne Goin's new cookbook, Sunday Suppers at Lucques\u003c/a>\u003c/strong>. I immediately purchased said book and set to making this opulent gem in my own kitchen.\u003c/p>\n\u003cp>The funny thing was, it came out completely different.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake18-732485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake18-728713.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake17-794107.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake17-785057.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Perhaps because when I read the recipe, I realized it was no regular cake. The Brown Butter Hazelnut Cake's roots are in dacquoise. Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake1-750334.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake1-747025.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\n\u003cp>In the following step-by step photographs, I hope to answer some of the many questions people ask me about meringue and the recipes which are built on/around them. The hints and advice outlined here can be applied to mousse, buttercream, angel food cake, tortes, semifreddo, molten chocolate cake, quenelles, Pavlova and many more.\u003c/p>\n\u003cp>When making meringue, we start with room temperature whites. This is because egg whites are pure protein and we want to \u003cstrong>coax\u003c/strong> them into doing what we desire them to do. Just as we would not put a very cold piece of meat in a very hot pan. Because a meringue is \u003cstrong>built,\u003c/strong> not merely made, we don't rush. They must be completely free of yolks and the bowl they are cracked into needs to be intensely clean. We create a meringue with patience and thoughtful watchfulness. One egg white can quadruple in size and become all the structure a strong protein will, if it feels respectfully cajoled. This is the same idea as kneading bread to activate gluten. Gluten is the protein in flour which gives bread structure.\u003c/p>\n\u003cp>We start with the freshest eggs. The younger the hen, the stronger the egg white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake16-707590.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake16-703968.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake15-755603.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake15-749439.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best way to make a meringue is with a stand mixer. Because unlike you or a hand-held mixer it can aerate better, with more force more evenly. Start on the slowest speed and over time increase your speed incrementally. Never stop the mixer in the middle of making the meringue. Like taking a horse across a river, stopping midway will break the momentum and you and horse will be taken down the river by the strong current.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake14-799824.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake14-795112.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The above photo shows \"trails\" made by the whisk, notice that the whites have started to become shiny. In the case of a French meringue, we would add the sugar now, a little at a time, so as not to overwhelm and demolish the cloud-like body of the egg whites. This is why superfine sugar (aka baker's sugar or bartender's sugar) is recommended for meringue or baked goods with fine crumb.\u003c/p>\n\u003cp>Never add anything to the meringue before you have created some body. (Even though the instructions in this recipe say differently.) Otherwise, as with whipped cream, you will weigh down the liquid and it will not fluff properly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake12-771774.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake12-768859.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In this recipe you have three mixtures to contend with. One bowl of drys: confectioners sugar blended with nuts and a scant amount of flour, liquid brown butter, and your strong but fragile meringue. Because these mixtures are completely disparate and threaten to cancel each other out, it is of utmost importance that they be added together carefully, gently and intentionally.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake2-763348.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake2-759940.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake9-716352.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake9-713064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In another small bowl on the side, use a whisk to mix a small amount of the meringue with some brown butter. As when making a vinaigrette, you want to fool two ingredients that would normally repel each other into melding together. You are creating an emulsion ( = liason) here so that blending the larger quantities will be an easier, more accepted transition between all parties.\u003c/p>\n\u003cp>With a wide malleable spatula this mixture gets scraped into the larger body of meringue with another splash of brown butter. Turn the bowl so as to push the spatula down to the bottom middle of the bowl and fold layers under-over. A few strokes before it's uniform, sprinkle about a cup of drys over the entire surface of the young batter. With a few streaks of drys still visible, repeat with brown butter and drys \u003cstrong>just\u003c/strong> until batter is uniform.\u003c/p>\n\u003cp>With dacquoise this dry-wet pattern should be gentle and careful but not excessive. Overmixing, although it looks and feels impossible to do so, may eradicate all those tiny little air bubbles which you worked so patiently to build.\u003c/p>\n\u003cp>In the microscope of your imagination what you are creating is a very thin fine coating of sugar around the millions of tiny egg white bubbles. This is what creates the crispy crunchy meringue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake7-769132.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake7-765877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This particular recipe is very high in fat not only because of the quantity of the brown butter, but also because of the state it comes in. Liquid. When we use the \"creaming method\" as in the average American cake or chocolate chip cookie, we rely on the fact that a stick of butter is not pure fat. It has water and milk solids that are perfectly homogenized into the butterfat. But when we brown butter we are \"clarifying\" it -- meaning that the water evaporates and the solids crystallize.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake6-721534.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake6-717340.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Making dacquoise, like mousse, is about the tenuous balance of fat and that which binds it. These emulsions are very precarious. Your final mixture may look \"broken\" but do not fear! Meringue does not kiss and tell. If you get it perfect it's like the basketball whooshing into the basket with no one to see.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Deeply satisfying.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake3-718399.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake3-708675.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At a recent Bay Area food blogger \u003cem>a la minute\u003c/em> get-together at \u003ca href=\"http://chezpim.typepad.com/blogs/\">\u003cstrong>Pim's\u003c/strong>\u003c/a> house to assemble the tiny hand-written tickets for the \u003ca href=\"http://chezpim.typepad.com/blogs/2006/01/menu_for_hope_i.html\">\u003cstrong>Menu of Hope raffle\u003c/strong>\u003c/a> luckily and deliciously placed me at the right table at the right time.\u003c/p>\n\u003cp>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/01/hazelnut_brown_.html\">\u003cstrong>Brett\u003c/strong>\u003c/a> of \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>\u003c/strong> had the baking itch and scratched it with an incredible Brown Butter Hazelnut Cake from \u003cstrong>\u003ca href=\"http://www.amazon.com/gp/product/1400042151/102-5820844-6123313?v=glance&n=283155\">Suzanne Goin's new cookbook, Sunday Suppers at Lucques\u003c/a>\u003c/strong>. I immediately purchased said book and set to making this opulent gem in my own kitchen.\u003c/p>\n\u003cp>The funny thing was, it came out completely different.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake18-732485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake18-728713.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake17-794107.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake17-785057.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Perhaps because when I read the recipe, I realized it was no regular cake. The Brown Butter Hazelnut Cake's roots are in dacquoise. Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake1-750334.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake1-747025.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\n\u003cp>In the following step-by step photographs, I hope to answer some of the many questions people ask me about meringue and the recipes which are built on/around them. The hints and advice outlined here can be applied to mousse, buttercream, angel food cake, tortes, semifreddo, molten chocolate cake, quenelles, Pavlova and many more.\u003c/p>\n\u003cp>When making meringue, we start with room temperature whites. This is because egg whites are pure protein and we want to \u003cstrong>coax\u003c/strong> them into doing what we desire them to do. Just as we would not put a very cold piece of meat in a very hot pan. Because a meringue is \u003cstrong>built,\u003c/strong> not merely made, we don't rush. They must be completely free of yolks and the bowl they are cracked into needs to be intensely clean. We create a meringue with patience and thoughtful watchfulness. One egg white can quadruple in size and become all the structure a strong protein will, if it feels respectfully cajoled. This is the same idea as kneading bread to activate gluten. Gluten is the protein in flour which gives bread structure.\u003c/p>\n\u003cp>We start with the freshest eggs. The younger the hen, the stronger the egg white.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake16-707590.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake16-703968.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake15-755603.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake15-749439.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best way to make a meringue is with a stand mixer. Because unlike you or a hand-held mixer it can aerate better, with more force more evenly. Start on the slowest speed and over time increase your speed incrementally. Never stop the mixer in the middle of making the meringue. Like taking a horse across a river, stopping midway will break the momentum and you and horse will be taken down the river by the strong current.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake14-799824.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake14-795112.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The above photo shows \"trails\" made by the whisk, notice that the whites have started to become shiny. In the case of a French meringue, we would add the sugar now, a little at a time, so as not to overwhelm and demolish the cloud-like body of the egg whites. This is why superfine sugar (aka baker's sugar or bartender's sugar) is recommended for meringue or baked goods with fine crumb.\u003c/p>\n\u003cp>Never add anything to the meringue before you have created some body. (Even though the instructions in this recipe say differently.) Otherwise, as with whipped cream, you will weigh down the liquid and it will not fluff properly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake12-771774.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake12-768859.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In this recipe you have three mixtures to contend with. One bowl of drys: confectioners sugar blended with nuts and a scant amount of flour, liquid brown butter, and your strong but fragile meringue. Because these mixtures are completely disparate and threaten to cancel each other out, it is of utmost importance that they be added together carefully, gently and intentionally.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake2-763348.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake2-759940.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake9-716352.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake9-713064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In another small bowl on the side, use a whisk to mix a small amount of the meringue with some brown butter. As when making a vinaigrette, you want to fool two ingredients that would normally repel each other into melding together. You are creating an emulsion ( = liason) here so that blending the larger quantities will be an easier, more accepted transition between all parties.\u003c/p>\n\u003cp>With a wide malleable spatula this mixture gets scraped into the larger body of meringue with another splash of brown butter. Turn the bowl so as to push the spatula down to the bottom middle of the bowl and fold layers under-over. A few strokes before it's uniform, sprinkle about a cup of drys over the entire surface of the young batter. With a few streaks of drys still visible, repeat with brown butter and drys \u003cstrong>just\u003c/strong> until batter is uniform.\u003c/p>\n\u003cp>With dacquoise this dry-wet pattern should be gentle and careful but not excessive. Overmixing, although it looks and feels impossible to do so, may eradicate all those tiny little air bubbles which you worked so patiently to build.\u003c/p>\n\u003cp>In the microscope of your imagination what you are creating is a very thin fine coating of sugar around the millions of tiny egg white bubbles. This is what creates the crispy crunchy meringue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake7-769132.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake7-765877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This particular recipe is very high in fat not only because of the quantity of the brown butter, but also because of the state it comes in. Liquid. When we use the \"creaming method\" as in the average American cake or chocolate chip cookie, we rely on the fact that a stick of butter is not pure fat. It has water and milk solids that are perfectly homogenized into the butterfat. But when we brown butter we are \"clarifying\" it -- meaning that the water evaporates and the solids crystallize.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake6-721534.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/HazelnutCake6-717340.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Making dacquoise, like mousse, is about the tenuous balance of fat and that which binds it. These emulsions are very precarious. Your final mixture may look \"broken\" but do not fear! Meringue does not kiss and tell. If you get it perfect it's like the basketball whooshing into the basket with no one to see.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Deeply satisfying.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/1-port-sauce-733242.gif\" border=\"0\">\u003cbr>\u003cem>Brown veal stock is the foundation of this port sauce\u003c/em>\u003c/p>\n\u003cp>Last week I prattled on about consomme and how to make consomme from stock to finish but a few people wrote me asking just how to get from start to stock. Stock (\u003cstrong>les fonds\u003c/strong>), also known as boullion or broth, my friends, are nothing less than the foundation of French cooking!\u003c/p>\n\u003cp>\"\u003cem>Les fonds sont pour la cuisine, ce que les foundations sont pout la maison\u003c/em>.\" Stocks are to cooking what a foundation is to a house. -Auguste Escoffier\u003c/p>\n\u003cp>So there you have it. Straight from the horse, er, father of French cuisine himself. It is so important that on Day 3 of cooking school, we learned how to make stock and every morning for the following 6 months, we made stock and just about every kind of stock. Brown veal stock, white veal stock, game stock, white chicken stock, brown chicken stock, fish stock (fumet: foo-may), and marmite. There is nothing like the smell of browning veal bones at 8 in the morning to get your stomach turning. I'd hightail it straight to the bread kitchen across the hall most mornings snacking on fresh croissants, baguettes, brioche, etc! Trust me, it shows.....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/1-cooking-school-BW-MR-MF.gif\">\u003cbr>\u003cem>My partners in culinary crime - Beverly, Michael and Michele - at our station the first week of school\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what are stocks? Technically they are flavorful, aromatic liquids made by cooking bones and vegetables to extract their flavors. The importance in making them right is that these stocks become the basis for sauces, soups and stews as well as adding a depth of flavor and viscosity. They are actually quite simple to make once you break it up into steps and flowchart it as it requires little attention once the water is added.\u003c/p>\n\u003cp>As a guideline for making stock, the amount of vegetables is usually approximately 10 percent of the weight of the bones. If you add more, it will become simply vegetable soup. My first chef instructor, Chef Pascal, used to say \"What you put into your pot, you get out of your pot.\" We naively took that literally. He was referring to life as we later learned but this of course applies to the quality of food you use to cook with. If you use old vegetables or a chicken carcass that sat in the fridge a day or two too long, your stock will show it.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/1-pumpkin-soup-787218.gif\" border=\"0\">\u003cbr>\u003cem>I thought I'd spare you images of browning veal bones and let you savor the results of such so...white chicken stock was the basis for this pumpkin soup garnished with fried sage leaves and julienned leeks\u003cbr>\u003c/em>\u003cbr>Here is the step by step for making \u003cstrong>white chicken stock\u003c/strong> or \u003cstrong>fond de volaille blanc\u003c/strong>. I know most of you are screaming for a recipe as I did before cooking school but if you learn the technique, you can make \u003cem>any\u003c/em> kind of stock in \u003cem>any\u003c/em> amount.\u003c/p>\n\u003cp>1. \u003cstrong>Clean and degorge\u003c/strong> (day-gorzh; to clean by holding under running cold water) the chicken bones (take a carcass from chicken soup you made the day before and cut it up)\u003c/p>\n\u003cp>2. \u003cstrong>Blanch \u003c/strong>(quickly drop into boiling water for a few minutes) \u003cstrong>the bones\u003c/strong> and drain.\u003c/p>\n\u003cp>3. Put the \u003cstrong>bones in a stock pot\u003c/strong> and \u003cstrong>cover with cold water\u003c/strong> by 1 inch.\u003c/p>\n\u003cp>4. \u003cstrong>Add mirepoix\u003c/strong> (meer-pwa; roughly chopped onions, leek whites, celery, no carrots since this is white stock, and remember approx 10% of the weight of the bones) \u003cstrong>and bouquet garni\u003c/strong> (boo-kay gar-nee; a sachet of mixed herbs usually fresh thyme, a dry bay leaf, parsley stems, and a few peppercorns) to pot\u003c/p>\n\u003cp>5. \u003cstrong>bring to a simmer\u003c/strong> (never boil as it will cloud the stock, much like consomme) and \u003cstrong>cook for approximately 2 hours \u003c/strong>until the liquid is flavorful. \u003cstrong>Skim off the foam and fat \u003c/strong>every once in a while.\u003c/p>\n\u003cp>6. \u003cstrong>Strain \u003c/strong>it through a chinoise (a conical shaped strainer - or use a regular strainer lined with cheesecloth if you have it).\u003c/p>\n\u003cp>7. \u003cstrong>Chill\u003c/strong>.\u003c/p>\n\u003cp>And voila, you have a delicious chicken stock and basis for fabulous sauces or steamy, bone-warming soup.\u003c/p>\n\u003cp>Some stock tips and tricks:\u003c/p>\n\u003cp>- always start with cold water.\u003c/p>\n\u003cp>- skim the stock every so often but once you chill it the fat will rise to the top and solidify and you can simply spoon it off the top.\u003c/p>\n\u003cp>- if you made a lot you can freeze in zip lock bags to save room in your freezer. Some chefs even freeze it in ice trays and add a cube or two as needed for a sauce.\u003c/p>\n\u003cp>- don't let the stock boil and don't stir it up from the bottom or it will cloud (same in the consomme with the raft) and a chef would rather eat his whisk than have a cloudy consomme.\u003c/p>\n\u003cp>- cool the stock quickly in an ice bath. fill up 1/2 your sink with ice cubes and cold water and place the strained stock in a pot in the sink and stir with a wooden spoon to cool down.\u003c/p>\n\u003cp>Or, if you are really lazy like me, you can go to Safeway and buy a can of Swanson's low sodium fat free chicken broth and save yourself a few hours..... but it's just not the same.....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit! 🙂\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/1-port-sauce-733242.gif\" border=\"0\">\u003cbr>\u003cem>Brown veal stock is the foundation of this port sauce\u003c/em>\u003c/p>\n\u003cp>Last week I prattled on about consomme and how to make consomme from stock to finish but a few people wrote me asking just how to get from start to stock. Stock (\u003cstrong>les fonds\u003c/strong>), also known as boullion or broth, my friends, are nothing less than the foundation of French cooking!\u003c/p>\n\u003cp>\"\u003cem>Les fonds sont pour la cuisine, ce que les foundations sont pout la maison\u003c/em>.\" Stocks are to cooking what a foundation is to a house. -Auguste Escoffier\u003c/p>\n\u003cp>So there you have it. Straight from the horse, er, father of French cuisine himself. It is so important that on Day 3 of cooking school, we learned how to make stock and every morning for the following 6 months, we made stock and just about every kind of stock. Brown veal stock, white veal stock, game stock, white chicken stock, brown chicken stock, fish stock (fumet: foo-may), and marmite. There is nothing like the smell of browning veal bones at 8 in the morning to get your stomach turning. I'd hightail it straight to the bread kitchen across the hall most mornings snacking on fresh croissants, baguettes, brioche, etc! Trust me, it shows.....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/1-cooking-school-BW-MR-MF.gif\">\u003cbr>\u003cem>My partners in culinary crime - Beverly, Michael and Michele - at our station the first week of school\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what are stocks? Technically they are flavorful, aromatic liquids made by cooking bones and vegetables to extract their flavors. The importance in making them right is that these stocks become the basis for sauces, soups and stews as well as adding a depth of flavor and viscosity. They are actually quite simple to make once you break it up into steps and flowchart it as it requires little attention once the water is added.\u003c/p>\n\u003cp>As a guideline for making stock, the amount of vegetables is usually approximately 10 percent of the weight of the bones. If you add more, it will become simply vegetable soup. My first chef instructor, Chef Pascal, used to say \"What you put into your pot, you get out of your pot.\" We naively took that literally. He was referring to life as we later learned but this of course applies to the quality of food you use to cook with. If you use old vegetables or a chicken carcass that sat in the fridge a day or two too long, your stock will show it.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/1-pumpkin-soup-787218.gif\" border=\"0\">\u003cbr>\u003cem>I thought I'd spare you images of browning veal bones and let you savor the results of such so...white chicken stock was the basis for this pumpkin soup garnished with fried sage leaves and julienned leeks\u003cbr>\u003c/em>\u003cbr>Here is the step by step for making \u003cstrong>white chicken stock\u003c/strong> or \u003cstrong>fond de volaille blanc\u003c/strong>. I know most of you are screaming for a recipe as I did before cooking school but if you learn the technique, you can make \u003cem>any\u003c/em> kind of stock in \u003cem>any\u003c/em> amount.\u003c/p>\n\u003cp>1. \u003cstrong>Clean and degorge\u003c/strong> (day-gorzh; to clean by holding under running cold water) the chicken bones (take a carcass from chicken soup you made the day before and cut it up)\u003c/p>\n\u003cp>2. \u003cstrong>Blanch \u003c/strong>(quickly drop into boiling water for a few minutes) \u003cstrong>the bones\u003c/strong> and drain.\u003c/p>\n\u003cp>3. Put the \u003cstrong>bones in a stock pot\u003c/strong> and \u003cstrong>cover with cold water\u003c/strong> by 1 inch.\u003c/p>\n\u003cp>4. \u003cstrong>Add mirepoix\u003c/strong> (meer-pwa; roughly chopped onions, leek whites, celery, no carrots since this is white stock, and remember approx 10% of the weight of the bones) \u003cstrong>and bouquet garni\u003c/strong> (boo-kay gar-nee; a sachet of mixed herbs usually fresh thyme, a dry bay leaf, parsley stems, and a few peppercorns) to pot\u003c/p>\n\u003cp>5. \u003cstrong>bring to a simmer\u003c/strong> (never boil as it will cloud the stock, much like consomme) and \u003cstrong>cook for approximately 2 hours \u003c/strong>until the liquid is flavorful. \u003cstrong>Skim off the foam and fat \u003c/strong>every once in a while.\u003c/p>\n\u003cp>6. \u003cstrong>Strain \u003c/strong>it through a chinoise (a conical shaped strainer - or use a regular strainer lined with cheesecloth if you have it).\u003c/p>\n\u003cp>7. \u003cstrong>Chill\u003c/strong>.\u003c/p>\n\u003cp>And voila, you have a delicious chicken stock and basis for fabulous sauces or steamy, bone-warming soup.\u003c/p>\n\u003cp>Some stock tips and tricks:\u003c/p>\n\u003cp>- always start with cold water.\u003c/p>\n\u003cp>- skim the stock every so often but once you chill it the fat will rise to the top and solidify and you can simply spoon it off the top.\u003c/p>\n\u003cp>- if you made a lot you can freeze in zip lock bags to save room in your freezer. Some chefs even freeze it in ice trays and add a cube or two as needed for a sauce.\u003c/p>\n\u003cp>- don't let the stock boil and don't stir it up from the bottom or it will cloud (same in the consomme with the raft) and a chef would rather eat his whisk than have a cloudy consomme.\u003c/p>\n\u003cp>- cool the stock quickly in an ice bath. fill up 1/2 your sink with ice cubes and cold water and place the strained stock in a pot in the sink and stir with a wooden spoon to cool down.\u003c/p>\n\u003cp>Or, if you are really lazy like me, you can go to Safeway and buy a can of Swanson's low sodium fat free chicken broth and save yourself a few hours..... but it's just not the same.....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit! 🙂\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease-bab-755345.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease-bab-751255.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=66\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 8:\u003c/p>\n\u003cp>1) \u003cstrong>Red Sea Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=67\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=70\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=71\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Ninna\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=72\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease-bab-755345.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease-bab-751255.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=66\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 8:\u003c/p>\n\u003cp>1) \u003cstrong>Red Sea Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=67\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=70\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=71\">reviews\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Ninna\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=72\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/beans1-758977.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beans1-753832.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>While winter's rainy weekends days may keep a lot of people snug in their homes, feasting on leftover thick stews or curled up with a good book, they are my personal haven at the Ferry Building's Farmers Market. Getting to work around nine or ten o'clock on sunny Saturdays ensures that I will not get to do any grocery shopping before I start my shift. And, since the crowds only increase as the day progresses, it will take my entire lunch break just to navigate the masses of humanity thronging the Ferry Building as I try to get and eat my lunch. No grocery shopping is possible for me then either.\u003c/p>\n\u003cp>Last Saturday, I was easily able to scoot around the guys broom-pushing the pools of water off to the side and make my way to \u003cb>\u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>\u003c/b> to pick up two sheafs of lovely peppermint-striped Chioggia beets. Next, I peeled off to \u003cb>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_43.php\">Heirloom Organic Farms\u003c/a>\u003c/b> for their beautifully showcased and carefully mixed winter lettuces. When I have this kind of time to thoughtfully meander around the stalls, I always discover something new or remember to pick up something that I've been wanting to try for a long time. This time, my big thrill came from finally landing two bags of \u003cb>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo beans\u003c/a>\u003c/b>; one crinkly plastic package of small milky-green Flageolet beans and another stuffed with big, flat, white Runner Cannellinis.\u003c/p>\n\u003cp>The great thing about Steve Sando's dried beans from Napa and the Delta is that they are so fresh, they require only minimal soaking. Some don't even need to be soaked at all. I find that pretty sweet, I must say. After being soaked for a few hours -- not needing the 24-hour treatment that drier, older beans require -- the Runner Cannellinis spread out impressively, totally doubling in size. Don't think I'm weird, but I sort of get a kick out of watching dried beans expand. After a bit of time in their tepid bath, they start to prune and look utterly horrific. Not long later, the wrinkles begin disappear as the beans plump, soften, and fill out -- just like \u003cb>\u003ca href=\"http://www.awfulplasticsurgery.com/archives/000397.html\">Melanie Griffith\u003c/a>\u003c/b> after her hourly botoxing. Anyway, I like to bake my Cannellinis in an Apilco dish and slather them up with a tangy herbed vinaigrette. After a night's complete marination in the fridge, the beans are melting and creamy on the tongue.\u003c/p>\n\u003cp>\u003cb>Cannellini Bean Salad\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the Cannellinis:\u003c/p>\n\u003cp>1 lb Rancho Gordo Runner Cannellinis, soaked for 6-8 hours\u003cbr>Extra-virgin olive oil\u003c/p>\n\u003cp>For the vinaigrette:\u003c/p>\n\u003cp>2 tablespoons Champange vinegar\u003cbr>3 tablespoons Dijon mustard\u003cbr>4 cloves garlic, minced\u003cbr>1/3 cup extra-virgin olive oil\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon pepper\u003cbr>1 tablespoon fresh rosemary, minced\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. 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>2. Whisk the vingar, mustard, and minced garlic together. In a slow drizzle, add the olive oil, whisking constantly, and toss in the salt and pepper. \u003c/p>\n\u003cp>3. Drain the beans and set them aside to cool in a large bowl. Gently fold the vinaigrette into the cooled beans and add the minced rosemary. Put the bowl in the refrigerator and let the beans marinate overnight. \u003c/p>\n\u003cp>4. When ready to serve, bring the beans to room temperature and serve with a glass of Sangiovese.\u003c/p>\n\u003cp>Even after we finally get our Prius and can more easily jet off to Andronicos or Whole Foods for better quality fish, meat, and produce than we can currently get at the nearest Albertson's or Safeway, I will still be tonging up bagfuls of those perfect springy lettuces at Heirloom Organics and trading sympathetic sighs brought on by a rough Saturday with the Rancho Gordo guy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Very soon it's going to warm and dry up around these parts and while I'll enjoy the weather, I'm going miss these wintry, rainy Saturdays and how pleasant and stress-free they make my weekly shopping.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/beans1-758977.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beans1-753832.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>While winter's rainy weekends days may keep a lot of people snug in their homes, feasting on leftover thick stews or curled up with a good book, they are my personal haven at the Ferry Building's Farmers Market. Getting to work around nine or ten o'clock on sunny Saturdays ensures that I will not get to do any grocery shopping before I start my shift. And, since the crowds only increase as the day progresses, it will take my entire lunch break just to navigate the masses of humanity thronging the Ferry Building as I try to get and eat my lunch. No grocery shopping is possible for me then either.\u003c/p>\n\u003cp>Last Saturday, I was easily able to scoot around the guys broom-pushing the pools of water off to the side and make my way to \u003cb>\u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>\u003c/b> to pick up two sheafs of lovely peppermint-striped Chioggia beets. Next, I peeled off to \u003cb>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_43.php\">Heirloom Organic Farms\u003c/a>\u003c/b> for their beautifully showcased and carefully mixed winter lettuces. When I have this kind of time to thoughtfully meander around the stalls, I always discover something new or remember to pick up something that I've been wanting to try for a long time. This time, my big thrill came from finally landing two bags of \u003cb>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo beans\u003c/a>\u003c/b>; one crinkly plastic package of small milky-green Flageolet beans and another stuffed with big, flat, white Runner Cannellinis.\u003c/p>\n\u003cp>The great thing about Steve Sando's dried beans from Napa and the Delta is that they are so fresh, they require only minimal soaking. Some don't even need to be soaked at all. I find that pretty sweet, I must say. After being soaked for a few hours -- not needing the 24-hour treatment that drier, older beans require -- the Runner Cannellinis spread out impressively, totally doubling in size. Don't think I'm weird, but I sort of get a kick out of watching dried beans expand. After a bit of time in their tepid bath, they start to prune and look utterly horrific. Not long later, the wrinkles begin disappear as the beans plump, soften, and fill out -- just like \u003cb>\u003ca href=\"http://www.awfulplasticsurgery.com/archives/000397.html\">Melanie Griffith\u003c/a>\u003c/b> after her hourly botoxing. Anyway, I like to bake my Cannellinis in an Apilco dish and slather them up with a tangy herbed vinaigrette. After a night's complete marination in the fridge, the beans are melting and creamy on the tongue.\u003c/p>\n\u003cp>\u003cb>Cannellini Bean Salad\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the Cannellinis:\u003c/p>\n\u003cp>1 lb Rancho Gordo Runner Cannellinis, soaked for 6-8 hours\u003cbr>Extra-virgin olive oil\u003c/p>\n\u003cp>For the vinaigrette:\u003c/p>\n\u003cp>2 tablespoons Champange vinegar\u003cbr>3 tablespoons Dijon mustard\u003cbr>4 cloves garlic, minced\u003cbr>1/3 cup extra-virgin olive oil\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon pepper\u003cbr>1 tablespoon fresh rosemary, minced\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. 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>2. Whisk the vingar, mustard, and minced garlic together. In a slow drizzle, add the olive oil, whisking constantly, and toss in the salt and pepper. \u003c/p>\n\u003cp>3. Drain the beans and set them aside to cool in a large bowl. Gently fold the vinaigrette into the cooled beans and add the minced rosemary. Put the bowl in the refrigerator and let the beans marinate overnight. \u003c/p>\n\u003cp>4. When ready to serve, bring the beans to room temperature and serve with a glass of Sangiovese.\u003c/p>\n\u003cp>Even after we finally get our Prius and can more easily jet off to Andronicos or Whole Foods for better quality fish, meat, and produce than we can currently get at the nearest Albertson's or Safeway, I will still be tonging up bagfuls of those perfect springy lettuces at Heirloom Organics and trading sympathetic sighs brought on by a rough Saturday with the Rancho Gordo guy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Very soon it's going to warm and dry up around these parts and while I'll enjoy the weather, I'm going miss these wintry, rainy Saturdays and how pleasant and stress-free they make my weekly shopping.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDWillPetty.png\">\u003cbr>Title: Co-owner \u003cb>\u003ca href=\"http://www.medicinerestaurant.com/\">Medicine Eatstation\u003c/a>\u003c/b>\u003cbr>Hometown: Moab, Utah\u003c/p>\n\u003cp>\u003cb>1. What's \"New Shojin\" cuisine all about?\u003c/b>\u003cbr>In Japan there are two ways Shojin cuisine is served, as an aristocratic, 18 course formal cuisine or as simple monk cuisine and we've tried to do something in the middle which is kind of unusual. It's a healthy everyday experience, but we're not just serving rice and miso soup. \u003c/p>\n\u003cp>We've taken an ancient cuisine of Zen monasteries and made a few careful adjustments to it. It allows us to be a bit more serendipitous about what we put together. We have a certain range of tastes that we want to do here and there is great restraint involved to remain within it. We are looking for a certain taste range that allows the subtlety of the vegetables to come out. We are not a fusion place.\u003c/p>\n\u003cp>\u003cb>2. What would you want people to know before coming here?\u003c/b>\u003cbr>That our normal American idea of food is filled with cheap thrills and big tastes and grease but there is a real world of complexity and color in this type of cuisine. That's what attracted me to it in the first place. \u003c/p>\n\u003cp>\u003cb>3. What are your favorite dishes at the moment?\u003c/b>\u003cbr>Jade Nuggets, it's labor intensive for the kitchen though. It has natto, fermented soy bean flavored with mustard folded in a shiso leaf and tempura fried. It's a hard core Japanese taste. We've had a lot of \"natto conversions\" with this dish. Also the Napa Cabbage Roll, it's soft on the outside, wrapped in lettuce, crunchy inside with pickled gourd. The textures are amazing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What's the best thing about running a restaurant?\u003c/b>\u003cbr>The creativity and the mathematical joy in discovering the formula that makes an innovative restaurant work. It's the menu, the offerings, the economics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. When you eat out now, where do you like to go?\u003c/b>\u003cbr>I like either very simple classic places or great fine experimental places, \u003cb>\u003ca href=\"http://www.yelp.com/biz/eI0DpD2Xx8hFlk7eAdFCqQ\">Swan's\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.yelp.com/biz/WxxE5kE8omgQhJE8sWIvmA\">Tadich\u003c/a>\u003c/b>, also \u003cb>\u003ca href=\"http://www.michaelmina.net/michaelmina/index.html\">Michael Mina\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a>\u003c/b>. But almost nothing in between.\u003c/p>\n\n",
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"description": "Title: Co-owner Medicine EatstationHometown: Moab, Utah 1. What's "New Shojin" cuisine all about?In Japan there are two ways Shojin cuisine is served, as an aristocratic, 18 course formal cuisine or as simple monk cuisine and we've tried to do something in the middle which is kind of unusual. It's a healthy everyday experience, but we're",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDWillPetty.png\">\u003cbr>Title: Co-owner \u003cb>\u003ca href=\"http://www.medicinerestaurant.com/\">Medicine Eatstation\u003c/a>\u003c/b>\u003cbr>Hometown: Moab, Utah\u003c/p>\n\u003cp>\u003cb>1. What's \"New Shojin\" cuisine all about?\u003c/b>\u003cbr>In Japan there are two ways Shojin cuisine is served, as an aristocratic, 18 course formal cuisine or as simple monk cuisine and we've tried to do something in the middle which is kind of unusual. It's a healthy everyday experience, but we're not just serving rice and miso soup. \u003c/p>\n\u003cp>We've taken an ancient cuisine of Zen monasteries and made a few careful adjustments to it. It allows us to be a bit more serendipitous about what we put together. We have a certain range of tastes that we want to do here and there is great restraint involved to remain within it. We are looking for a certain taste range that allows the subtlety of the vegetables to come out. We are not a fusion place.\u003c/p>\n\u003cp>\u003cb>2. What would you want people to know before coming here?\u003c/b>\u003cbr>That our normal American idea of food is filled with cheap thrills and big tastes and grease but there is a real world of complexity and color in this type of cuisine. That's what attracted me to it in the first place. \u003c/p>\n\u003cp>\u003cb>3. What are your favorite dishes at the moment?\u003c/b>\u003cbr>Jade Nuggets, it's labor intensive for the kitchen though. It has natto, fermented soy bean flavored with mustard folded in a shiso leaf and tempura fried. It's a hard core Japanese taste. We've had a lot of \"natto conversions\" with this dish. Also the Napa Cabbage Roll, it's soft on the outside, wrapped in lettuce, crunchy inside with pickled gourd. The textures are amazing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4. What's the best thing about running a restaurant?\u003c/b>\u003cbr>The creativity and the mathematical joy in discovering the formula that makes an innovative restaurant work. It's the menu, the offerings, the economics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. When you eat out now, where do you like to go?\u003c/b>\u003cbr>I like either very simple classic places or great fine experimental places, \u003cb>\u003ca href=\"http://www.yelp.com/biz/eI0DpD2Xx8hFlk7eAdFCqQ\">Swan's\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.yelp.com/biz/WxxE5kE8omgQhJE8sWIvmA\">Tadich\u003c/a>\u003c/b>, also \u003cb>\u003ca href=\"http://www.michaelmina.net/michaelmina/index.html\">Michael Mina\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a>\u003c/b>. But almost nothing in between.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slowfoodsf-771555.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>While at the \u003cb>\u003ca href=\"http://www.eco-farm.org\">Eco-Farm Conference\u003c/a>\u003c/b> last week, I picked up a copy of the brand-new \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">Slow Food Guide to San Francisco\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.slowfoodusa.org\">Slow Food USA\u003c/a>\u003c/b> is an arm of the International Slow Food organization and is \"dedicated to supporting and celebrating the food traditions of North America.\" This book highlights restaurants and food producers in the Bay Area who offer diverse foods or who otherwise contribute to the Slow Food movement by including sustainably grown or harvested ingredients. From the introduction by Eleanor Bertino, contributing editor:\u003c/p>\n\u003cblockquote>\u003cp>Sustainably raised foods from local family farms have many benefits. First, they have delicious flavor. Next, the farms themselves provide a greenbelt for urban areas. And, most importantly, they promote individual and environmental health. To paraphrase Michael Pollan, when you purchase food, you are purchasing a landscape.\u003c/p>\u003c/blockquote>\n\u003cp>When I picked up this book and started skimming through it, the first thing I noticed was a snail icon next to some restaurants. This icon -- the Slow Food mascot -- is used to designate establishments \"that go above and beyond in their support of the concepts of sustainability and biodiversity, from the producers they buy from through the foods they prepare and sell.\"\u003c/p>\n\u003cp>Restaurants that we all associate with this sustainability ethic are listed: Chez Panisse, Zuni Cafe, Pizzetta 211. And there are many restaurants that I wasn't aware of and am eager to explore: Burger Joint (Haight) which uses Niman Ranch beef for it's burgers, Casa Orinda (Orinda) which uses free-range, hormone free chicken and locally grown produce, and The Village Pub (Woodside) which has it's own 15-acre organic farm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you are looking for a restaurant that holds to particular ideals, or just looking for plain old good food, the Slow Food Guide to San Francisco provides apt descriptions in a book which highlights some of the best that the area has to offer. There are sections such as \"Farmers' Markets\", \"Ice Cream, Chocolate & Confectionary\" and \"Groceries & Produce Markets\" which take the reader beyond traditional restaurants and feature a good combination of old standards and new finds.\u003c/p>\n\u003cp>Most of my quibbles with the book are editorial rather than about the content. I found the neighborhood delineations to be off in some areas: Quince and Vivande Porta Via are both listed as being in \"Japantown\", Kiss and Bay Bread are \"Pacific Heights\" and Chez Nous is listed as \"Fillmore\". The difference is a few blocks, but the area listings lack consistency which can be frustrating - especially to a visitor. In the West Marin area of the book, the reader is advised to \"See p. xxx.\" a couple of times -- showing that there was enough of a lack of editing that I would double-check a restaurant's address and hours before depending on this guide for specifics.\u003c/p>\n\u003cp>I found the content of the book and the restaurant reviews to mainly be engaging and fair. Many of the contributors are names that you may be familiar with: Meredith Brody, Bruce Cole, Kim Severson, and Jan Newberry are just a few of over 50 Bay Area writers who contributed to this book. Descriptions tend toward story-telling. For instance, I learned the history of Cowgirl Creamery, the number of jars of jam that June Taylor makes in a year -- all with her stovetop kettle (answer: 20,000), and how Zuni Cafe is like a long-term, monogamous relationship.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would recommend \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">The Slow Food Guide to San Francisco\u003c/a>\u003c/b> to Bay Area veterans and newbies alike, especially if you are interested in learning about Bay Area restaurants who use local and sustainably grown foods.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slowfoodsf-771555.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>While at the \u003cb>\u003ca href=\"http://www.eco-farm.org\">Eco-Farm Conference\u003c/a>\u003c/b> last week, I picked up a copy of the brand-new \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">Slow Food Guide to San Francisco\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.slowfoodusa.org\">Slow Food USA\u003c/a>\u003c/b> is an arm of the International Slow Food organization and is \"dedicated to supporting and celebrating the food traditions of North America.\" This book highlights restaurants and food producers in the Bay Area who offer diverse foods or who otherwise contribute to the Slow Food movement by including sustainably grown or harvested ingredients. From the introduction by Eleanor Bertino, contributing editor:\u003c/p>\n\u003cblockquote>\u003cp>Sustainably raised foods from local family farms have many benefits. First, they have delicious flavor. Next, the farms themselves provide a greenbelt for urban areas. And, most importantly, they promote individual and environmental health. To paraphrase Michael Pollan, when you purchase food, you are purchasing a landscape.\u003c/p>\u003c/blockquote>\n\u003cp>When I picked up this book and started skimming through it, the first thing I noticed was a snail icon next to some restaurants. This icon -- the Slow Food mascot -- is used to designate establishments \"that go above and beyond in their support of the concepts of sustainability and biodiversity, from the producers they buy from through the foods they prepare and sell.\"\u003c/p>\n\u003cp>Restaurants that we all associate with this sustainability ethic are listed: Chez Panisse, Zuni Cafe, Pizzetta 211. And there are many restaurants that I wasn't aware of and am eager to explore: Burger Joint (Haight) which uses Niman Ranch beef for it's burgers, Casa Orinda (Orinda) which uses free-range, hormone free chicken and locally grown produce, and The Village Pub (Woodside) which has it's own 15-acre organic farm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you are looking for a restaurant that holds to particular ideals, or just looking for plain old good food, the Slow Food Guide to San Francisco provides apt descriptions in a book which highlights some of the best that the area has to offer. There are sections such as \"Farmers' Markets\", \"Ice Cream, Chocolate & Confectionary\" and \"Groceries & Produce Markets\" which take the reader beyond traditional restaurants and feature a good combination of old standards and new finds.\u003c/p>\n\u003cp>Most of my quibbles with the book are editorial rather than about the content. I found the neighborhood delineations to be off in some areas: Quince and Vivande Porta Via are both listed as being in \"Japantown\", Kiss and Bay Bread are \"Pacific Heights\" and Chez Nous is listed as \"Fillmore\". The difference is a few blocks, but the area listings lack consistency which can be frustrating - especially to a visitor. In the West Marin area of the book, the reader is advised to \"See p. xxx.\" a couple of times -- showing that there was enough of a lack of editing that I would double-check a restaurant's address and hours before depending on this guide for specifics.\u003c/p>\n\u003cp>I found the content of the book and the restaurant reviews to mainly be engaging and fair. Many of the contributors are names that you may be familiar with: Meredith Brody, Bruce Cole, Kim Severson, and Jan Newberry are just a few of over 50 Bay Area writers who contributed to this book. Descriptions tend toward story-telling. For instance, I learned the history of Cowgirl Creamery, the number of jars of jam that June Taylor makes in a year -- all with her stovetop kettle (answer: 20,000), and how Zuni Cafe is like a long-term, monogamous relationship.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would recommend \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193149875X/kqedorg-20\">The Slow Food Guide to San Francisco\u003c/a>\u003c/b> to Bay Area veterans and newbies alike, especially if you are interested in learning about Bay Area restaurants who use local and sustainably grown foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Experimenting with the "Flavor Savor Pack": The Juicy Lube-Motion Lotion Taste-Off",
"title": "Experimenting with the "Flavor Savor Pack": The Juicy Lube-Motion Lotion Taste-Off",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Remember in \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/01/15/the-food-for-sex-scandal-a-sampling-of-good-vibrations-gastronomic-pleasures/\">\u003cstrong>my last post\u003c/strong>\u003c/a>, I told you that I'll always preamble with warning?\u003c/p>\n\u003cp>This time, the warning is: \u003ci>Do not read this if you have never wondered what Motion Lotion -- yeah, I mean \u003cb>that\u003c/b> kind of Motion and \u003cb>that\u003c/b> kind of Lotion -- tastes like.\u003c/i>\u003c/p>\n\u003cp>But before we get to the lube groove, in the interest of those who confuse safe sex with fruit smoothies, let's consider the flavored condom, purchased as part of a \u003ca href=\"http://www.goodvibes.com/item--i-2-1-FA-0501.html\">\"\u003cstrong>Flavor Savor Pack\u003c/strong>\"\u003c/a> for $15 from Good Vibes.\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food5-752791.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food5-749174.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Paradise Strawberry:\u003c/strong> Artificial strawberry is never a good idea. Artificial strawberry a la latex is an even worse idea. But still, this is tolerable, sort of like a strawberry Starburst, but with far less charm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Paradise Banana:\u003c/strong> Hands down revolting, chalky, and not even remotely banana-like, which you'd think someone could get right given the context.\u003c/p>\n\u003cp>\u003cstrong>Paradise Vanilla:\u003c/strong> Inoffensive but wilts in the face of two drawbacks: The flavor dissipates extremely quickly, and it comes in a rather alarming blue that seems to have no apparent connection to vanilla. I can only conclude that these were created for safe-sex conscious \u003ca href=\"http://bluebuddies.com\">\u003cstrong>Smurfs\u003c/strong>\u003c/a> who knew that the rest of the world didn't want them to propagate. \u003c/p>\n\u003cp>\u003cstrong>Lifetyles Mint:\u003c/strong> The flavor lasts, and the cooling sensation remains on the palate. Definitely spearmint flavored, which tastes good but is unfortunate because then the condom couldn't be paired with peppermint Altoids. Wait, is there a rule about that, sort of like \u003ci>Chardonnay+beef=private reservation in hell?\u003c/i> \u003c/p>\n\u003cp>Bare with me a moment, I need to clear my palate with some jasmine tea...\u003c/p>\n\u003cp>...okay, now, for the bit you've all been waiting for, the Great Lube Taste-Off. \u003c/p>\n\u003cp>\u003cstrong>I tested two brands:\u003c/strong> Doc Johnson Motion Lotion, which is supposed to warm to the touch and heat when you blow on it and comes in a small sample size (probably about a little less than a tablespoon); and ID Juicy Lube, which my admittedly superficial research indicates is the world's top selling edible lubricant and comes in a larger sample packet (about two tablespoons, which in my humble opinion, would make for a very sticky bed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food6-790190.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food6-787111.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>First, a word on method: Several I tried on a baguette, but most I tried by popping open the tube and squeezing onto my tongue, cocking my head thoughtfully, staring at the ceiling for a few minutes to search for the write words, then putting my lube-sticky little fingers to the keyboard.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food12-721955.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food12-719127.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Motion Lotion/Hot Strawberry Motion Lotion:\u003c/strong> Fairly good, with slight but not intolerable hint of Robitussen. Unfortunately I don't have any ice cream on hand, otherwise I would see if it would melt it.\u003c/p>\n\u003cp>\u003cstrong>Peach Juicy Lube:\u003c/strong> Very sweet and utterly nasty. Tastes like plastic. Reminds me of the smell of the butts of \u003ca href=\"http://www.hasbro.com/mylittlepony/pl/page.browse/dn/default.cfm\">\u003cstrong>My Little Ponies\u003c/strong>.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hot Cherry Motion Lotion:\u003c/strong> Now this was a surprise because I usually don't like artificial cherry in any incarnation. Unfortunate tinge of Robitussen, but a nice little chili spunk that ignites the tongue. My favorite snack food in Thailand is fresh fruit dipped in sugar and chilli, so why not? \u003c/p>\n\u003cp>\u003cstrong>Watermelon Juicy Lube:\u003c/strong> Who knew watermelon was so bitter? Also un peu de Mon Petit Poney.\u003c/p>\n\u003cp>\u003cstrong>Wild Cherry Juicy Lube:\u003c/strong> More Little Pony butts stampeding across my palate, which I do not appreciate. \u003c/p>\n\u003cp>\u003cstrong>Bubblegum Blast Juicy Lube:\u003c/strong> Who on earth is this marketed to? Twelve-year-olds? I can't even bring myself to taste it. \u003c/p>\n\u003cp>Ah, back to the Motion Lotion (ML). I feel safe.\u003c/p>\n\u003cp>\u003cstrong>Rasperry ML:\u003c/strong> Strangely not as good as Strawberry or Hot Cherry. In natural circumstances, I prefer raspberry over both strawberry and cherry, but apparently not in lubricant. \u003c/p>\n\u003cp>\u003cstrong>Passion Fruit ML/Hot Passion Fruit ML:\u003c/strong> All fruit, but not a hint of passion. Both versions taste of plastic.\u003c/p>\n\u003cp>\u003cstrong>Big Banana ML:\u003c/strong> The banana flavor is subtle, but discernable. But why \"Big\" Banana? I've never noticed a taste difference between large and small bananas, have you? \u003c/p>\n\u003cp>Good god, still have two more. Bay Area Bites is trying to kill me.\u003c/p>\n\u003cp>\u003cstrong>Lemon Lime ML:\u003c/strong> For the love of god! This tastes like cheap toilet bowl detergent, like the kind that made the bathroom in high school smell bad. Use this if you want to dump someone: How to lose a guy in one lick.\u003c/p>\n\u003cp>\u003cstrong>Coconut ML:\u003c/strong> Unfortunately, coconut, in this incarnation, is not strong enough to overcome the bitterness of the lube. Steer clear. \u003c/p>\n\u003cp>So, here I am, utterly nauseous left with a desk strewn with lube packets and lube on my keyboard, which in other circumstances and if I were a boy, would be incriminating. \u003c/p>\n\u003cp>But I hate leftovers...\u003c/p>\n\u003cp>And so I unveil the Berry Passion Slicker, which I am sure will soon be the rage at all the hip cocktail parties:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food4-752069.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food4-743892.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>• one shot of vodka\u003cbr>• fresh passion-orange juice (straight orange juice will do, but that's less fun)\u003cbr>• 1.5 packets Strawberry Motion Lotion (reserve remaining half-packet for lip gloss).\u003c/p>\n\u003cp>If anyone deserves a drink right now, I do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when you see the Berry Passion Slicker on Desperate Housewives or at your next pre-orgy mixer, remember: \u003ci>You saw it here first.\u003c/i>\u003c/p>\n\n",
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"description": "Remember in my last post, I told you that I'll always preamble with warning? This time, the warning is: Do not read this if you have never wondered what Motion Lotion -- yeah, I mean that kind of Motion and that kind of Lotion -- tastes like. But before we get to the lube groove,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember in \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/01/15/the-food-for-sex-scandal-a-sampling-of-good-vibrations-gastronomic-pleasures/\">\u003cstrong>my last post\u003c/strong>\u003c/a>, I told you that I'll always preamble with warning?\u003c/p>\n\u003cp>This time, the warning is: \u003ci>Do not read this if you have never wondered what Motion Lotion -- yeah, I mean \u003cb>that\u003c/b> kind of Motion and \u003cb>that\u003c/b> kind of Lotion -- tastes like.\u003c/i>\u003c/p>\n\u003cp>But before we get to the lube groove, in the interest of those who confuse safe sex with fruit smoothies, let's consider the flavored condom, purchased as part of a \u003ca href=\"http://www.goodvibes.com/item--i-2-1-FA-0501.html\">\"\u003cstrong>Flavor Savor Pack\u003c/strong>\"\u003c/a> for $15 from Good Vibes.\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food5-752791.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food5-749174.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Paradise Strawberry:\u003c/strong> Artificial strawberry is never a good idea. Artificial strawberry a la latex is an even worse idea. But still, this is tolerable, sort of like a strawberry Starburst, but with far less charm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Paradise Banana:\u003c/strong> Hands down revolting, chalky, and not even remotely banana-like, which you'd think someone could get right given the context.\u003c/p>\n\u003cp>\u003cstrong>Paradise Vanilla:\u003c/strong> Inoffensive but wilts in the face of two drawbacks: The flavor dissipates extremely quickly, and it comes in a rather alarming blue that seems to have no apparent connection to vanilla. I can only conclude that these were created for safe-sex conscious \u003ca href=\"http://bluebuddies.com\">\u003cstrong>Smurfs\u003c/strong>\u003c/a> who knew that the rest of the world didn't want them to propagate. \u003c/p>\n\u003cp>\u003cstrong>Lifetyles Mint:\u003c/strong> The flavor lasts, and the cooling sensation remains on the palate. Definitely spearmint flavored, which tastes good but is unfortunate because then the condom couldn't be paired with peppermint Altoids. Wait, is there a rule about that, sort of like \u003ci>Chardonnay+beef=private reservation in hell?\u003c/i> \u003c/p>\n\u003cp>Bare with me a moment, I need to clear my palate with some jasmine tea...\u003c/p>\n\u003cp>...okay, now, for the bit you've all been waiting for, the Great Lube Taste-Off. \u003c/p>\n\u003cp>\u003cstrong>I tested two brands:\u003c/strong> Doc Johnson Motion Lotion, which is supposed to warm to the touch and heat when you blow on it and comes in a small sample size (probably about a little less than a tablespoon); and ID Juicy Lube, which my admittedly superficial research indicates is the world's top selling edible lubricant and comes in a larger sample packet (about two tablespoons, which in my humble opinion, would make for a very sticky bed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food6-790190.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food6-787111.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>First, a word on method: Several I tried on a baguette, but most I tried by popping open the tube and squeezing onto my tongue, cocking my head thoughtfully, staring at the ceiling for a few minutes to search for the write words, then putting my lube-sticky little fingers to the keyboard.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food12-721955.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food12-719127.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Motion Lotion/Hot Strawberry Motion Lotion:\u003c/strong> Fairly good, with slight but not intolerable hint of Robitussen. Unfortunately I don't have any ice cream on hand, otherwise I would see if it would melt it.\u003c/p>\n\u003cp>\u003cstrong>Peach Juicy Lube:\u003c/strong> Very sweet and utterly nasty. Tastes like plastic. Reminds me of the smell of the butts of \u003ca href=\"http://www.hasbro.com/mylittlepony/pl/page.browse/dn/default.cfm\">\u003cstrong>My Little Ponies\u003c/strong>.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hot Cherry Motion Lotion:\u003c/strong> Now this was a surprise because I usually don't like artificial cherry in any incarnation. Unfortunate tinge of Robitussen, but a nice little chili spunk that ignites the tongue. My favorite snack food in Thailand is fresh fruit dipped in sugar and chilli, so why not? \u003c/p>\n\u003cp>\u003cstrong>Watermelon Juicy Lube:\u003c/strong> Who knew watermelon was so bitter? Also un peu de Mon Petit Poney.\u003c/p>\n\u003cp>\u003cstrong>Wild Cherry Juicy Lube:\u003c/strong> More Little Pony butts stampeding across my palate, which I do not appreciate. \u003c/p>\n\u003cp>\u003cstrong>Bubblegum Blast Juicy Lube:\u003c/strong> Who on earth is this marketed to? Twelve-year-olds? I can't even bring myself to taste it. \u003c/p>\n\u003cp>Ah, back to the Motion Lotion (ML). I feel safe.\u003c/p>\n\u003cp>\u003cstrong>Rasperry ML:\u003c/strong> Strangely not as good as Strawberry or Hot Cherry. In natural circumstances, I prefer raspberry over both strawberry and cherry, but apparently not in lubricant. \u003c/p>\n\u003cp>\u003cstrong>Passion Fruit ML/Hot Passion Fruit ML:\u003c/strong> All fruit, but not a hint of passion. Both versions taste of plastic.\u003c/p>\n\u003cp>\u003cstrong>Big Banana ML:\u003c/strong> The banana flavor is subtle, but discernable. But why \"Big\" Banana? I've never noticed a taste difference between large and small bananas, have you? \u003c/p>\n\u003cp>Good god, still have two more. Bay Area Bites is trying to kill me.\u003c/p>\n\u003cp>\u003cstrong>Lemon Lime ML:\u003c/strong> For the love of god! This tastes like cheap toilet bowl detergent, like the kind that made the bathroom in high school smell bad. Use this if you want to dump someone: How to lose a guy in one lick.\u003c/p>\n\u003cp>\u003cstrong>Coconut ML:\u003c/strong> Unfortunately, coconut, in this incarnation, is not strong enough to overcome the bitterness of the lube. Steer clear. \u003c/p>\n\u003cp>So, here I am, utterly nauseous left with a desk strewn with lube packets and lube on my keyboard, which in other circumstances and if I were a boy, would be incriminating. \u003c/p>\n\u003cp>But I hate leftovers...\u003c/p>\n\u003cp>And so I unveil the Berry Passion Slicker, which I am sure will soon be the rage at all the hip cocktail parties:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food4-752069.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food4-743892.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>• one shot of vodka\u003cbr>• fresh passion-orange juice (straight orange juice will do, but that's less fun)\u003cbr>• 1.5 packets Strawberry Motion Lotion (reserve remaining half-packet for lip gloss).\u003c/p>\n\u003cp>If anyone deserves a drink right now, I do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when you see the Berry Passion Slicker on Desperate Housewives or at your next pre-orgy mixer, remember: \u003ci>You saw it here first.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Consommé Celestina al Tartufo ~ Consommé Celestine et Truffes",
"title": "Consommé Celestina al Tartufo ~ Consommé Celestine et Truffes",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_1_300-721712.gif\" border=\"0\">\u003c/p>\n\u003cp>What does an award-winning Italian chef make for his Christmas dinner at home? Why French consomme, of course!\u003c/p>\n\u003cp>When I left for cooking school almost 3 years ago, I sold most everything - car, furniture, etc. - and gave up/away what was left including my apartment so whenever I come back to visit, I stay with my good friends M & B. I used to work with M at a Huge Software Company down on the Peninsula and B is the award-winning chef/owner Bruno Quercini of \u003ca href=\"http://www.paneevinotrattoria.com/\">\u003cstrong>Pane e Vino Trattoria\u003c/strong>\u003c/a> on Union & Gough. Needless to say I eat very well when I come home.\u003c/p>\n\u003cp>My hands-down favorite dish at the restaurant is his smoked mozzarella, eggplant fusilli which has been described by critics as \"...so good it will make you swoon...\" or something to that effect. Either way, delicious. My favorite thing Bruno makes at home, and it's usually for Christmas dinner, is his \u003cstrong>Consomme Celestina al Tartufo\u003c/strong> or clarified broth (consomme) with herbed crepes (celestina) and truffles (tartufo). My task is to punch out the dots in the herb-truffle crepes with an apple corer. Like a 4 year old waiting for Santa, I look forward to this every year.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crepes_300-727460.gif\" border=\"0\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consomme can intimidate even the most seasoned of chefs and I was both excited and apprehensive when it came time to make it in cooking school. To back up a bit, consomme is a crystal clear, sparkling broth from which all the impurities have been filtered out naturally. In French cuisine, there are 2 types of soups or potages (poe-TAZH): le potage clair (a clear soup) and le potage lie (lee-A, accent over the 'e'; a bound soup) and consomme is of course a potage clair. It can be made from any broth (chicken, beef, game) along with some of the traditional garnitures such as brunoise (broo-nwoz), celestine or profiterole.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crepes_3_300_wide-731335.gif\" border=\"0\">\u003c/p>\n\u003cp>Consomme Brunoise is consomme with vegetables cut into tiny dice. Brunoise is the name of the size and shape of the cut and in this case it is 1mm x 1mm x 1 mm. In school, we had small rulers and yes, we had to measure our cuts exactly. It was not beyond a chef to, with one swipe if his hand, dispense a pile of brunoised carrots directly to the garbage pail if they were not exact. Consomme Celestine has crepes with fine herbs cut into chiffonade or thin ribbons and Consomme aux Profiteroles has tiny pate a choux bobbing around.\u003c/p>\n\u003cp>They key to making a perfect consomme is in the raft which clarifies (filters) the broth until it is crystal clear and in never letting it boil. You don't want any rapid movement that will cloud the broth. It was this raft that most intimidated me but once I made it, I found it fascinating (the nerd in me) and made it as often as I could. It is called a raft because it floats at the top of the broth. Bare with me here...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_3_stove-799792.gif\" border=\"0\">\u003c/p>\n\u003cp>Three essential ingredients for a successful raft are ground meat (can include turkey), egg whites (ratio of 3 egg whites for every liter of stock), and aromatic vegetables (carrots, celery, leeks, tomatoes) shredded in a food processor (or fine julienne, matchsticks, if cutting by hand). Combine thoroughly all these items and place in a large pot. Pour the hot (not boiling or it will cook the egg whites) broth over the meat mixture and quickly whisk to dispense the meat mixture evenly throughout the broth. Stirring constantly, bring the broth to a gentle simmer and immediately lower the heat. Stop stirring and let it cook for up to an hour. Don't stir it nor let it boil. A raft of the meat mixture will have formed at the top of the broth and it is key to not break up the raft.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_2_300-709571.gif\" border=\"0\">\u003c/p>\n\u003cp>As the raft is forming take a small ladle and gently form a small hole in the center. Slowly ladle the broth from the pot over the raft. The raft acts as a filter to remove the impurities and cloudiness from the broth. You can sprinkle herbs and peppercorns on the top of the raft to impart flavor to the broth. Continue ladling the broth over the raft for 45 minutes to an hour. Once it is done, gently ladle out the broth into a chinoise or strainer lined with cheesecloth. You should now have a crystal clear broth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_1_300_wide-734397.gif\" border=\"0\">\u003c/p>\n\u003cp>Serving this is a delight. Place a handful of crepe dots in the bottom of a bowl. Slowly ladle the hot consomme over the crepes. The aroma of the pure broth and the herbs and the truffles is intoxicating. No one spoke for a good fifteen minutes as we inhaling and then savored every spoonful.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table_1_300-760221.gif\" border=\"0\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mangia Bene e Buon Natale.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consomme can intimidate even the most seasoned of chefs and I was both excited and apprehensive when it came time to make it in cooking school. To back up a bit, consomme is a crystal clear, sparkling broth from which all the impurities have been filtered out naturally. In French cuisine, there are 2 types of soups or potages (poe-TAZH): le potage clair (a clear soup) and le potage lie (lee-A, accent over the 'e'; a bound soup) and consomme is of course a potage clair. It can be made from any broth (chicken, beef, game) along with some of the traditional garnitures such as brunoise (broo-nwoz), celestine or profiterole.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crepes_3_300_wide-731335.gif\" border=\"0\">\u003c/p>\n\u003cp>Consomme Brunoise is consomme with vegetables cut into tiny dice. Brunoise is the name of the size and shape of the cut and in this case it is 1mm x 1mm x 1 mm. In school, we had small rulers and yes, we had to measure our cuts exactly. It was not beyond a chef to, with one swipe if his hand, dispense a pile of brunoised carrots directly to the garbage pail if they were not exact. Consomme Celestine has crepes with fine herbs cut into chiffonade or thin ribbons and Consomme aux Profiteroles has tiny pate a choux bobbing around.\u003c/p>\n\u003cp>They key to making a perfect consomme is in the raft which clarifies (filters) the broth until it is crystal clear and in never letting it boil. You don't want any rapid movement that will cloud the broth. It was this raft that most intimidated me but once I made it, I found it fascinating (the nerd in me) and made it as often as I could. It is called a raft because it floats at the top of the broth. Bare with me here...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_3_stove-799792.gif\" border=\"0\">\u003c/p>\n\u003cp>Three essential ingredients for a successful raft are ground meat (can include turkey), egg whites (ratio of 3 egg whites for every liter of stock), and aromatic vegetables (carrots, celery, leeks, tomatoes) shredded in a food processor (or fine julienne, matchsticks, if cutting by hand). Combine thoroughly all these items and place in a large pot. Pour the hot (not boiling or it will cook the egg whites) broth over the meat mixture and quickly whisk to dispense the meat mixture evenly throughout the broth. Stirring constantly, bring the broth to a gentle simmer and immediately lower the heat. Stop stirring and let it cook for up to an hour. Don't stir it nor let it boil. A raft of the meat mixture will have formed at the top of the broth and it is key to not break up the raft.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_2_300-709571.gif\" border=\"0\">\u003c/p>\n\u003cp>As the raft is forming take a small ladle and gently form a small hole in the center. Slowly ladle the broth from the pot over the raft. The raft acts as a filter to remove the impurities and cloudiness from the broth. You can sprinkle herbs and peppercorns on the top of the raft to impart flavor to the broth. Continue ladling the broth over the raft for 45 minutes to an hour. Once it is done, gently ladle out the broth into a chinoise or strainer lined with cheesecloth. You should now have a crystal clear broth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/consomme_1_300_wide-734397.gif\" border=\"0\">\u003c/p>\n\u003cp>Serving this is a delight. Place a handful of crepe dots in the bottom of a bowl. Slowly ladle the hot consomme over the crepes. The aroma of the pure broth and the herbs and the truffles is intoxicating. No one spoke for a good fifteen minutes as we inhaling and then savored every spoonful.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table_1_300-760221.gif\" border=\"0\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mangia Bene e Buon Natale.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease107-772987.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease107-761474.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=65\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 7:\u003c/p>\n\u003cp>1) \u003cstrong>Mario's Bohemian Cigar Store Cafe\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=57\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=60\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Soi Four\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=58\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=61\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=63\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Jeanty at Jack's\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=59\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=62\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=64\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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