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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_carpaccio_300sq.jpg\">\u003c/p>\n\u003cp>Known as the inside-out building, the \u003cstrong>Centre Pompidou\u003c/strong> at the time it was built was hailed as both a marvel and a catastrophe (pronounced cat-a-STROF) when it first opened its doors in 1977. The dream of then President Georges Pompidou, he commissioned a \"cultural institution in the heart of Paris completely focused on modern and contemporary creation, where the visual arts would rub shoulders with theatre, music, cinema, literature and the spoken word\".\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pompidou_pipes_300.jpg\">\u003c/p>\n\u003cp>Designed by Renzo Piano and Richard Rogers, they literally turned the building inside out with all the pipes, heating, wiring snaking about the building in color-coded pipes (blue for water, red for heating, etc.) while stairs and escalators scaled the building in glass tubes offering unobstructed views of Paris.\u003c/p>\n\u003cp>The \u003cstrong>Pompidou\u003c/strong> is home to the leading collection of modern and contemporary art in Europe with approximately 6 million visitors a year and over 150 million visitors since it first opened its doors. It also boasts an enormous public reference library, cinema and performance halls, a music research institute, educational activity areas, bookshops, a restaurant (\u003cstrong>Restaurant Georges\u003c/strong>) and a cafe. Most French people claim to hate it but I think they secretly love it. Similar to their feeling about America, but you didn't hear that from me...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As you ascend to the top floor of the \u003cstrong>Pompidou\u003c/strong> and slowly rise above the rooftops, you are greeting with some of the most spectacular panoramic scenes of Paris. \u003ca href=\"http://www.cnac-gp.fr/pompidou/Communication.nsf/0/EC87316EA3FB8B1FC1256E2000462116?OpenDocument&sessionM=3.4.1&L=2\">\u003cstrong>Click here\u003c/strong>\u003c/a> to check out their 3 live webcams. The enormous outdoor terrasse, open from late spring to early fall, is a tres chic (pronounced sheek), tres branchee (hip; pronounced bron-SHAY) place to hang out, sip a cosmo, see and be seen, all while taking in the splendor of Paris gracefully laid out before you. The staff is all about looking fabulous, service is simply inconsequential. It would be tres gauche to complain about the service and it is therefore not done. Hence, it remains an enigma.\u003c/p>\n\u003cp>The evening before my \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/bonne-anns-eve.jsp\">\u003cstrong>New Year's Eve towering inferno dinner\u003c/strong>\u003c/a> some friends were in town and at the time of the original reservation they were 4 teenagers in tow (God help us all) so I thought the Georges would be a perfect place. Hip, cool, live dj, eye candy wait staff. The hostess had legs a good 6 feet long protruding from a miniskirt that could have been lengthened a generous 8 inches and still been considered a miniskirt, teetering on spike leopard pumps. No one was thinking about service.\u003c/p>\n\u003cp>\u003cem>the DJ set up complete with Costes CDs available for purchase. sorry no pics of the hostess...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_dj.jpg\">\u003c/p>\n\u003cp>I should have guessed it immediately upon entering (see above mentioned miniskirted hostess) but I didn't know it was a Costes-managed restaurant or I would have spun on my spike leopard pump (kidding) and hightailed it to my favorite street vendor selling crepes down at Odeon. If Costes is involved, then it's overpriced and mediocre unless of course you are at the tres chic, tres branchee \u003ca href=\"http://www.hotelcostes.com/\">\u003cstrong>Hotel Costes\u003c/strong>\u003c/a> (where it will really be overpriced) on Rue St Honore sipping a glass of champagne where an occasional star-sighting might compensate for a soggy legume or two.\u003c/p>\n\u003cp>They must run the kitchen at Le Bilboquet as well as the plates were eerily similar. \u003ca href=\"http://www.kqed.org/weblog/food/2005/09/le-bilboquet-paris-blues.jsp\">\u003cstrong>See for yourself\u003c/strong>\u003c/a>. Costes also owns \u003ca href=\"http://www.paris-eating.com/136.htm\">\u003cstrong>Cafe Ruc\u003c/strong>\u003c/a> which was one of my favorite Parisian restaurants in 2000 before Costes took it over and the food went dreadfully and quickly downhill. Anyways...\u003c/p>\n\u003cp>\u003cem>our table next to the molars...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges3_table_molars.jpg\">\u003c/p>\n\u003cp>My friend Kristin joined us and commented that she felt like she was inside someone's mouth as these huge aluminum structures resembling giant molars surrounded us. One molar for the coat check, another molar for the kitchen entrance/exit, and another for God knows what. What it lacked in culinary excellence and customer service, we made up for it in company, conversation and convivialite. I'd hold off until the weather warms up and stop by for an aperitif on the tres cool terrasse. As everyone says, it's all about the atmosphere and that it does have in abundance.\u003c/p>\n\u003cp>Voila le menu...\u003c/p>\n\u003cp>\u003cstrong>* les entrees\u003c/strong> (the appetizers)\u003c/p>\n\u003cp>\u003cstrong>california rolls, vegetarien\u003c/strong> (really, this is what the menu said! 15 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_calif-rolls.jpg\">\u003c/p>\n\u003cp>\u003cstrong>carpaccio saint-jacques/saumon\u003c/strong> (carpaccio of scallops and salmon, 14 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_carpaccio.jpg\">\u003c/p>\n\u003cp>\u003cstrong>foie gras de canard poele, chutney de mangue\u003c/strong> (seared duck foie gras with mango chutney, 25 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_foie-gras-mangue.jpg\">\u003c/p>\n\u003cp>\u003cstrong>petites laitues du \u003c/strong>\u003ca href=\"http://www.tourisme64.com/gbpays_basque/default.htm\">\u003cstrong>pays basque\u003c/strong>\u003c/a> (lettuce from basque country, 10 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_laitue.jpg\">\u003c/p>\n\u003cp>\u003cstrong>avocat-thon cru\u003c/strong> (avocado and tuna sashimi, 18 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_tuna-avocado.jpg\">\u003c/p>\n\u003cp>\u003cstrong>* les plats\u003c/strong> (the main course)\u003c/p>\n\u003cp>\u003cstrong>noix de saint jacques simplement dorees\u003c/strong> (scallop \"nut\" simply seared, 35 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_scallops.jpg\">\u003c/p>\n\u003cp>\u003cstrong>aller-retour\u003c/strong> (literally it means go-comeback but in the case of food it means a quick searing on the both sides and in this case it was steak tartar, 22 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_aller-retour.jpg\">\u003c/p>\n\u003cp>\u003cstrong>turbot de pleine mer, grille bearnaise\u003c/strong> (grilled turbot from the sea with bearnaise sauce, 39 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_turbot2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>macaroni au homard\u003c/strong> (lobster macaroni and cheese - this was everyone's favorite - the ultimate comfort food with lobster! 29 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_lobster-macaroni.jpg\">\u003c/p>\n\u003cp>\u003cstrong>mandarina crispy duck\u003c/strong> (crispy duck with rice and a soy-teriyaki sauce, 27 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_duck.jpg\">\u003c/p>\n\u003cp>\u003cstrong>club sandwich traditionnel pain complet\u003c/strong> (club sandwich on whole wheat bread, 17 euros, I kid you not)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_club-sandwich.jpg\">\u003c/p>\n\u003cp>\u003cstrong>* les desserts\u003c/strong> (the desserts)\u003c/p>\n\u003cp>\u003cstrong>gateau au chocolat costes\u003c/strong> (costes chocolate cake, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_chocolate-gateau.jpg\">\u003c/p>\n\u003cp>\u003cstrong>tarte chocolat\u003c/strong> (chocolate tart, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_chocolate-tarte.jpg\">\u003c/p>\n\u003cp>\u003cstrong>petite tarte au citron\u003c/strong> (small lemon tart, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_citron.jpg\">\u003c/p>\n\u003cp>\u003cstrong>tatin de basile\u003c/strong> (this tart tatin - apple tart - is named BASIL\u003cstrong>E\u003c/strong> after their pastry chef but when we ordered I misread it and thought it had BASIL in it which would of course be BASIL\u003cstrong>IC\u003c/strong>. duh. and you wonder why my apartment caught on fire..., 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_tatin.jpg\">\u003c/p>\n\u003cp>\u003cstrong>and the molars\u003c/strong>.....\u003c/p>\n\u003cp>\u003cem>view of the molars at night\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_molars_at_night.jpg\">\u003c/p>\n\u003cp>\u003cem>view from a molar\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges1_view_from_molar.jpg\">\u003c/p>\n\u003cp>\u003cem>the molar in the back in the coat check, don't have a clue what this monstrous yellow tube in the front is...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges2_table_tube.jpg\">\u003c/p>\n\u003cp>\u003cem>view of the entrance from another molar\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges4_view_from_molar2.jpg\">\u003c/p>\n\u003cp>-------------------------------\u003c/p>\n\u003cp>\u003cstrong>Restaurant Georges\u003c/strong> \u003cbr>Place Georges Pompidou\u003cbr>75004 Paris\u003cbr>Tel: +33 1 44 78 47 99\u003cbr>(M) #3, #4 to Reaumur Sebastopol\u003cbr>\u003ca href=\"http://www.cnac-gp.fr/Pompidou/Communication.nsf/0/C802434866E91C8CC1256D9800513026?OpenDocument&sessionM=3.8&L=2\">Click here for web site\u003c/a>\u003cbr>\u003ca href=\"http://www.cnac-gp.fr/pompidou/Communication.nsf/0/EC87316EA3FB8B1FC1256E2000462116?OpenDocument&sessionM=3.4.1&L=2\">Click here for web cams\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hotel Costes\u003c/strong>\u003cbr>239 rue St. Honore at Place Vendome\u003cbr>75001 Paris\u003cbr>Tel: +33 1 42 44 50 00\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cafe Ruc\u003c/strong>\u003cbr>159, rue Saint-Honore\u003cbr>75001 Paris\u003cbr>Tel: +33 1 42 60 97 54\u003cbr>(M) #1, #7 to Palais Royal-Musee du Louvre\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As you ascend to the top floor of the \u003cstrong>Pompidou\u003c/strong> and slowly rise above the rooftops, you are greeting with some of the most spectacular panoramic scenes of Paris. \u003ca href=\"http://www.cnac-gp.fr/pompidou/Communication.nsf/0/EC87316EA3FB8B1FC1256E2000462116?OpenDocument&sessionM=3.4.1&L=2\">\u003cstrong>Click here\u003c/strong>\u003c/a> to check out their 3 live webcams. The enormous outdoor terrasse, open from late spring to early fall, is a tres chic (pronounced sheek), tres branchee (hip; pronounced bron-SHAY) place to hang out, sip a cosmo, see and be seen, all while taking in the splendor of Paris gracefully laid out before you. The staff is all about looking fabulous, service is simply inconsequential. It would be tres gauche to complain about the service and it is therefore not done. Hence, it remains an enigma.\u003c/p>\n\u003cp>The evening before my \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/bonne-anns-eve.jsp\">\u003cstrong>New Year's Eve towering inferno dinner\u003c/strong>\u003c/a> some friends were in town and at the time of the original reservation they were 4 teenagers in tow (God help us all) so I thought the Georges would be a perfect place. Hip, cool, live dj, eye candy wait staff. The hostess had legs a good 6 feet long protruding from a miniskirt that could have been lengthened a generous 8 inches and still been considered a miniskirt, teetering on spike leopard pumps. No one was thinking about service.\u003c/p>\n\u003cp>\u003cem>the DJ set up complete with Costes CDs available for purchase. sorry no pics of the hostess...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_dj.jpg\">\u003c/p>\n\u003cp>I should have guessed it immediately upon entering (see above mentioned miniskirted hostess) but I didn't know it was a Costes-managed restaurant or I would have spun on my spike leopard pump (kidding) and hightailed it to my favorite street vendor selling crepes down at Odeon. If Costes is involved, then it's overpriced and mediocre unless of course you are at the tres chic, tres branchee \u003ca href=\"http://www.hotelcostes.com/\">\u003cstrong>Hotel Costes\u003c/strong>\u003c/a> (where it will really be overpriced) on Rue St Honore sipping a glass of champagne where an occasional star-sighting might compensate for a soggy legume or two.\u003c/p>\n\u003cp>They must run the kitchen at Le Bilboquet as well as the plates were eerily similar. \u003ca href=\"http://www.kqed.org/weblog/food/2005/09/le-bilboquet-paris-blues.jsp\">\u003cstrong>See for yourself\u003c/strong>\u003c/a>. Costes also owns \u003ca href=\"http://www.paris-eating.com/136.htm\">\u003cstrong>Cafe Ruc\u003c/strong>\u003c/a> which was one of my favorite Parisian restaurants in 2000 before Costes took it over and the food went dreadfully and quickly downhill. Anyways...\u003c/p>\n\u003cp>\u003cem>our table next to the molars...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges3_table_molars.jpg\">\u003c/p>\n\u003cp>My friend Kristin joined us and commented that she felt like she was inside someone's mouth as these huge aluminum structures resembling giant molars surrounded us. One molar for the coat check, another molar for the kitchen entrance/exit, and another for God knows what. What it lacked in culinary excellence and customer service, we made up for it in company, conversation and convivialite. I'd hold off until the weather warms up and stop by for an aperitif on the tres cool terrasse. As everyone says, it's all about the atmosphere and that it does have in abundance.\u003c/p>\n\u003cp>Voila le menu...\u003c/p>\n\u003cp>\u003cstrong>* les entrees\u003c/strong> (the appetizers)\u003c/p>\n\u003cp>\u003cstrong>california rolls, vegetarien\u003c/strong> (really, this is what the menu said! 15 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_calif-rolls.jpg\">\u003c/p>\n\u003cp>\u003cstrong>carpaccio saint-jacques/saumon\u003c/strong> (carpaccio of scallops and salmon, 14 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_carpaccio.jpg\">\u003c/p>\n\u003cp>\u003cstrong>foie gras de canard poele, chutney de mangue\u003c/strong> (seared duck foie gras with mango chutney, 25 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_foie-gras-mangue.jpg\">\u003c/p>\n\u003cp>\u003cstrong>petites laitues du \u003c/strong>\u003ca href=\"http://www.tourisme64.com/gbpays_basque/default.htm\">\u003cstrong>pays basque\u003c/strong>\u003c/a> (lettuce from basque country, 10 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_laitue.jpg\">\u003c/p>\n\u003cp>\u003cstrong>avocat-thon cru\u003c/strong> (avocado and tuna sashimi, 18 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_tuna-avocado.jpg\">\u003c/p>\n\u003cp>\u003cstrong>* les plats\u003c/strong> (the main course)\u003c/p>\n\u003cp>\u003cstrong>noix de saint jacques simplement dorees\u003c/strong> (scallop \"nut\" simply seared, 35 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_scallops.jpg\">\u003c/p>\n\u003cp>\u003cstrong>aller-retour\u003c/strong> (literally it means go-comeback but in the case of food it means a quick searing on the both sides and in this case it was steak tartar, 22 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_aller-retour.jpg\">\u003c/p>\n\u003cp>\u003cstrong>turbot de pleine mer, grille bearnaise\u003c/strong> (grilled turbot from the sea with bearnaise sauce, 39 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_turbot2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>macaroni au homard\u003c/strong> (lobster macaroni and cheese - this was everyone's favorite - the ultimate comfort food with lobster! 29 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_lobster-macaroni.jpg\">\u003c/p>\n\u003cp>\u003cstrong>mandarina crispy duck\u003c/strong> (crispy duck with rice and a soy-teriyaki sauce, 27 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_duck.jpg\">\u003c/p>\n\u003cp>\u003cstrong>club sandwich traditionnel pain complet\u003c/strong> (club sandwich on whole wheat bread, 17 euros, I kid you not)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_club-sandwich.jpg\">\u003c/p>\n\u003cp>\u003cstrong>* les desserts\u003c/strong> (the desserts)\u003c/p>\n\u003cp>\u003cstrong>gateau au chocolat costes\u003c/strong> (costes chocolate cake, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_chocolate-gateau.jpg\">\u003c/p>\n\u003cp>\u003cstrong>tarte chocolat\u003c/strong> (chocolate tart, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_chocolate-tarte.jpg\">\u003c/p>\n\u003cp>\u003cstrong>petite tarte au citron\u003c/strong> (small lemon tart, 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_citron.jpg\">\u003c/p>\n\u003cp>\u003cstrong>tatin de basile\u003c/strong> (this tart tatin - apple tart - is named BASIL\u003cstrong>E\u003c/strong> after their pastry chef but when we ordered I misread it and thought it had BASIL in it which would of course be BASIL\u003cstrong>IC\u003c/strong>. duh. and you wonder why my apartment caught on fire..., 11 euros)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_tatin.jpg\">\u003c/p>\n\u003cp>\u003cstrong>and the molars\u003c/strong>.....\u003c/p>\n\u003cp>\u003cem>view of the molars at night\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges_molars_at_night.jpg\">\u003c/p>\n\u003cp>\u003cem>view from a molar\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges1_view_from_molar.jpg\">\u003c/p>\n\u003cp>\u003cem>the molar in the back in the coat check, don't have a clue what this monstrous yellow tube in the front is...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges2_table_tube.jpg\">\u003c/p>\n\u003cp>\u003cem>view of the entrance from another molar\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/georges4_view_from_molar2.jpg\">\u003c/p>\n\u003cp>-------------------------------\u003c/p>\n\u003cp>\u003cstrong>Restaurant Georges\u003c/strong> \u003cbr>Place Georges Pompidou\u003cbr>75004 Paris\u003cbr>Tel: +33 1 44 78 47 99\u003cbr>(M) #3, #4 to Reaumur Sebastopol\u003cbr>\u003ca href=\"http://www.cnac-gp.fr/Pompidou/Communication.nsf/0/C802434866E91C8CC1256D9800513026?OpenDocument&sessionM=3.8&L=2\">Click here for web site\u003c/a>\u003cbr>\u003ca href=\"http://www.cnac-gp.fr/pompidou/Communication.nsf/0/EC87316EA3FB8B1FC1256E2000462116?OpenDocument&sessionM=3.4.1&L=2\">Click here for web cams\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hotel Costes\u003c/strong>\u003cbr>239 rue St. Honore at Place Vendome\u003cbr>75001 Paris\u003cbr>Tel: +33 1 42 44 50 00\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cafe Ruc\u003c/strong>\u003cbr>159, rue Saint-Honore\u003cbr>75001 Paris\u003cbr>Tel: +33 1 42 60 97 54\u003cbr>(M) #1, #7 to Palais Royal-Musee du Louvre\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=40\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease105-787939.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=40\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 5:\u003c/p>\n\u003cp>1) \u003cstrong>Burma Superstar\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=42\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=45\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Paul K\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=43\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=44\">reviews\u003c/a> | \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Universal Café\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=41\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=46\">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://blogs.kqed.org/food/?p=40\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease105-787939.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=40\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 5:\u003c/p>\n\u003cp>1) \u003cstrong>Burma Superstar\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=42\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=45\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Paul K\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=43\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=44\">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>Universal Café\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=41\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=46\">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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"disqusTitle": "For Whom the Cheese Melts",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fondue1-713071.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fondue1-709771.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Given that I've been reciting a variant of my mother-in-law's classic fondue recipe at least seven times at day at Ye Olde Stanke Cheese Shoppe, I thought it made sense to share it here. With the current rains and the penetrating damp, it is exuberantly fondue season in the Bay Area and nothing keeps the chill off more deliciously than a tangy pot of hot melted cheese. \u003c/p>\n\u003cp>For the following recipe, I couldn't find Emmenthaler, but Mezzo Secco, Shelburne Cheddar, and Manchego are all perfectly acceptable subs.\u003c/p>\n\u003cp>\u003cb>Classic Fondue\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>12 ounces Gruyère, grated\u003cbr>12 ounces Emmenthaler, grated\u003cbr>2 tablespoons flour\u003cbr>1 large clove garlic, minced\u003cbr>12 ounces dry white wine\u003cbr>1 dash freshly grated nutmeg\u003cbr>1 dash cayenne pepper\u003cbr>2 tablespoons Kirsch\u003cbr>Bread and assorted dipping objects, such as apple and pear slices, celery, carrot sticks, walnuts, raw fennel, grapes, bacon, popcorn, fingers, an old boot...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a large saucepan over medium-low heat, add the minced garlic and the wine. While you wait for the wine to heat up, combine the grated cheeses in a large bowl and toss with the flour. Heat the wine until bubbles start to break the surface of the liquid. Toss in the first handful of floured cheese and whisk it into the wine. Continue whisking the cheese until it melts completely before adding the next handful. \u003c/p>\n\u003cp>2. Repeat the process until you've added all the cheese. Continue whisking the cheese until cheesy bubbles pop out on the surface of the molten mass. Add the nutmeg, cayenne, and Kirsch and whisk until they are fully combined.\u003c/p>\n\u003cp>3. Now for the true test. You don't want the cheese gloppy and wet, you want it thickened enough to form a string when you pull the whisk up from the saucepan. If, while you've been futzing and fiddling with the fondue, your guests haven't impatiently eaten all your carefully cubed bread, poke a cube in the saucepan. It should evenly coat the bread with a smooth, silky layer of cheese. Now taste it. Is it good? Do you need a few more tests? Test away then.\u003c/p>\n\u003cp>4. When you're finally ready to share your creamy creation, pour the fondue into a heated fondue pot and get ready to select your fondue skewers. In my considerable experience, the green-tipped skewer is the coolest color. The green is followed by the light blue, followed by the yellow, followed by the dark blue, orange, and red. The black, white, and grey tend to be bottom of the fondue corporate ladder and generally get used only by default. You learn these things when you have an older sister.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fondue2-786251.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fondue2-773138.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The second time I made fondue this year, I was short on Mezzo Secco, but had some Clisson ripening stinkily in the fridge. Clisson is an aged, semi-soft goat cheese from Bordeaux with an orangeish rind that has been lovingly rubbed down with Sauternes during the ageing process. Is it a traditional fondue cheese? Probably not. Was I setting myself up for a potential cheesetastrophe? Oh, yeah, but life is so much more interesting when you experiment and mix things up a bit. Plus, \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/bread.html\">kitchen disaster stories?\u003c/a>\u003c/b> Always hysterical and humbling to share.\u003c/p>\n\u003cp>When I went to measure out my wine, I discovered that I was all out of my ubiquitous jug of cheap white stuff. I vamped by using some of the dry sparkling white wine (\u003cb>\u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's Erbaluce di Caluso Spumante\u003c/a>\u003c/b>) that I was going to be serving alongside the fondue. So now I had done two things that messed with a classic recipe: a weird cheese and bubbly wine. Not that Clisson is weird in and of itself, mind you, I just wasn't entirely sure how it would react to the Gruèyre. It could lump, it could separate, it could...taste really foul. But it didn't, it tasted divine. The combined sharpness of the cheeses brought out a hidden fruitiness in the otherwise bone-dry spumante and I'll tell you what, there wasn't any leftover fondue that night.\u003c/p>\n\u003cp>There's a lesson in all of that, I think. Variety is the spice of life, and unless you mix things up a bit, life could get pretty flavorless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Check out \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/eternal-flame-or-fondue-forever.jsp\">Amy\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/la-fondue-savoyarde-dhaute-savoie.jsp\">Laura's\u003c/a>\u003c/b> past posts for more variations on a melted cheese theme.\u003c/i>\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/fondue1-713071.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fondue1-709771.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Given that I've been reciting a variant of my mother-in-law's classic fondue recipe at least seven times at day at Ye Olde Stanke Cheese Shoppe, I thought it made sense to share it here. With the current rains and the penetrating damp, it is exuberantly fondue season in the Bay Area and nothing keeps the chill off more deliciously than a tangy pot of hot melted cheese. \u003c/p>\n\u003cp>For the following recipe, I couldn't find Emmenthaler, but Mezzo Secco, Shelburne Cheddar, and Manchego are all perfectly acceptable subs.\u003c/p>\n\u003cp>\u003cb>Classic Fondue\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>12 ounces Gruyère, grated\u003cbr>12 ounces Emmenthaler, grated\u003cbr>2 tablespoons flour\u003cbr>1 large clove garlic, minced\u003cbr>12 ounces dry white wine\u003cbr>1 dash freshly grated nutmeg\u003cbr>1 dash cayenne pepper\u003cbr>2 tablespoons Kirsch\u003cbr>Bread and assorted dipping objects, such as apple and pear slices, celery, carrot sticks, walnuts, raw fennel, grapes, bacon, popcorn, fingers, an old boot...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In a large saucepan over medium-low heat, add the minced garlic and the wine. While you wait for the wine to heat up, combine the grated cheeses in a large bowl and toss with the flour. Heat the wine until bubbles start to break the surface of the liquid. Toss in the first handful of floured cheese and whisk it into the wine. Continue whisking the cheese until it melts completely before adding the next handful. \u003c/p>\n\u003cp>2. Repeat the process until you've added all the cheese. Continue whisking the cheese until cheesy bubbles pop out on the surface of the molten mass. Add the nutmeg, cayenne, and Kirsch and whisk until they are fully combined.\u003c/p>\n\u003cp>3. Now for the true test. You don't want the cheese gloppy and wet, you want it thickened enough to form a string when you pull the whisk up from the saucepan. If, while you've been futzing and fiddling with the fondue, your guests haven't impatiently eaten all your carefully cubed bread, poke a cube in the saucepan. It should evenly coat the bread with a smooth, silky layer of cheese. Now taste it. Is it good? Do you need a few more tests? Test away then.\u003c/p>\n\u003cp>4. When you're finally ready to share your creamy creation, pour the fondue into a heated fondue pot and get ready to select your fondue skewers. In my considerable experience, the green-tipped skewer is the coolest color. The green is followed by the light blue, followed by the yellow, followed by the dark blue, orange, and red. The black, white, and grey tend to be bottom of the fondue corporate ladder and generally get used only by default. You learn these things when you have an older sister.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fondue2-786251.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fondue2-773138.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The second time I made fondue this year, I was short on Mezzo Secco, but had some Clisson ripening stinkily in the fridge. Clisson is an aged, semi-soft goat cheese from Bordeaux with an orangeish rind that has been lovingly rubbed down with Sauternes during the ageing process. Is it a traditional fondue cheese? Probably not. Was I setting myself up for a potential cheesetastrophe? Oh, yeah, but life is so much more interesting when you experiment and mix things up a bit. Plus, \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/bread.html\">kitchen disaster stories?\u003c/a>\u003c/b> Always hysterical and humbling to share.\u003c/p>\n\u003cp>When I went to measure out my wine, I discovered that I was all out of my ubiquitous jug of cheap white stuff. I vamped by using some of the dry sparkling white wine (\u003cb>\u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's Erbaluce di Caluso Spumante\u003c/a>\u003c/b>) that I was going to be serving alongside the fondue. So now I had done two things that messed with a classic recipe: a weird cheese and bubbly wine. Not that Clisson is weird in and of itself, mind you, I just wasn't entirely sure how it would react to the Gruèyre. It could lump, it could separate, it could...taste really foul. But it didn't, it tasted divine. The combined sharpness of the cheeses brought out a hidden fruitiness in the otherwise bone-dry spumante and I'll tell you what, there wasn't any leftover fondue that night.\u003c/p>\n\u003cp>There's a lesson in all of that, I think. Variety is the spice of life, and unless you mix things up a bit, life could get pretty flavorless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Check out \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/eternal-flame-or-fondue-forever.jsp\">Amy\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/la-fondue-savoyarde-dhaute-savoie.jsp\">Laura's\u003c/a>\u003c/b> past posts for more variations on a melted cheese theme.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tea-751347.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tea-747644.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Laundry: time for contemplation. Nothing goes better with contemplation than tea, though perhaps it's the other way around -- does tea promote contemplation? \u003c/p>\n\u003cp>Tea, apparently, promotes many things, packed as it is with antioxidants. Sipping my cup of smoky Lapsang Souchong from Farley's as the clothes tumbled in their dryers, I could feel the health surging through me. \u003c/p>\n\u003cp>Or could I? The report last week from the San Francisco \u003ci>Chronicle\u003c/i> touted tea as one of nature's \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/01/04/FDGQBGG57F1.DTL\">\u003cb>superfoods\u003c/b>\u003c/a>\" -- a buzzword sure to sweeten many lips this year. \u003c/p>\n\u003cp>But while I was ready to leap to action in a superfood sort of way -- some of my favorite foods are super, including dark chocolate, avocados, and spinach -- science does not subscribe so readily to food trends. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As usual, it's more complicated than just eating specific foods. In a piece today in the New York \u003ci>Times\u003c/i> food section, Marian Burros investigates the proliferation of \u003ca href=\"http://www.nytimes.com/2006/01/11/dining/11cereal.html\">\u003cb>\"alternative\" cereals\u003c/b>\u003c/a>, along the way finding that tea -- she's talking here about green tea as an ingredient in cereal -- doesn't get a free pass into the Superfoods Hall of Justice (\"Wonder Twin powers, activate! Form of: Darjeeling!\"). As Burros reports:\u003c/p>\n\u003cblockquote>\u003cp>But \"the science isn't there yet on antioxidants,\" said Bonnie Liebman, director of nutrition for the Center for Science in the Public Interest. \"It's a good buzzword.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Moreover, the Food and Drug Administration has said that the cancer-fighting claim for green tea is \"highly unlikely.\" \u003c/p>\u003c/blockquote>\n\u003cp>Hmph. But it still tastes good -- the pot of Houji-Cha I had yesterday at \u003ca href=\"http://www.medicinerestaurant.com/\">\u003cb>Medicine New-Shojin Eatstation\u003c/b>\u003c/a>, for example, was nutty and wholesome, as things tend to be at Medicine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, as you're contemplating your next cup of tea, check out the Los Angeles \u003ci>Times\u003c/i>' roundup of \u003ca href=\"http://www.latimes.com/features/food/la-fo-tool11jan11,1,2270808.story?coll=la-headlines-food&ctrack=1&cset=true\">\u003cb>tea kettles\u003c/b>\u003c/a>; then revisit Pim's excellent \u003ca href=\"http://chezpim.typepad.com/blogs/2005/08/breaking_the_te.html\">\u003cb>paean to tea\u003c/b>\u003c/a>. Finally, \u003ca href=\"http://www.nicecupofteaandasitdown.com/\">\u003cb>NiceCupofTeaandaSitdown.com\u003c/b>\u003c/a> has already done all the work for you, if cake or biscuits are your cup of tea's, er, cup of tea.\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/tea-751347.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tea-747644.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Laundry: time for contemplation. Nothing goes better with contemplation than tea, though perhaps it's the other way around -- does tea promote contemplation? \u003c/p>\n\u003cp>Tea, apparently, promotes many things, packed as it is with antioxidants. Sipping my cup of smoky Lapsang Souchong from Farley's as the clothes tumbled in their dryers, I could feel the health surging through me. \u003c/p>\n\u003cp>Or could I? The report last week from the San Francisco \u003ci>Chronicle\u003c/i> touted tea as one of nature's \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/01/04/FDGQBGG57F1.DTL\">\u003cb>superfoods\u003c/b>\u003c/a>\" -- a buzzword sure to sweeten many lips this year. \u003c/p>\n\u003cp>But while I was ready to leap to action in a superfood sort of way -- some of my favorite foods are super, including dark chocolate, avocados, and spinach -- science does not subscribe so readily to food trends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As usual, it's more complicated than just eating specific foods. In a piece today in the New York \u003ci>Times\u003c/i> food section, Marian Burros investigates the proliferation of \u003ca href=\"http://www.nytimes.com/2006/01/11/dining/11cereal.html\">\u003cb>\"alternative\" cereals\u003c/b>\u003c/a>, along the way finding that tea -- she's talking here about green tea as an ingredient in cereal -- doesn't get a free pass into the Superfoods Hall of Justice (\"Wonder Twin powers, activate! Form of: Darjeeling!\"). As Burros reports:\u003c/p>\n\u003cblockquote>\u003cp>But \"the science isn't there yet on antioxidants,\" said Bonnie Liebman, director of nutrition for the Center for Science in the Public Interest. \"It's a good buzzword.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Moreover, the Food and Drug Administration has said that the cancer-fighting claim for green tea is \"highly unlikely.\" \u003c/p>\u003c/blockquote>\n\u003cp>Hmph. But it still tastes good -- the pot of Houji-Cha I had yesterday at \u003ca href=\"http://www.medicinerestaurant.com/\">\u003cb>Medicine New-Shojin Eatstation\u003c/b>\u003c/a>, for example, was nutty and wholesome, as things tend to be at Medicine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, as you're contemplating your next cup of tea, check out the Los Angeles \u003ci>Times\u003c/i>' roundup of \u003ca href=\"http://www.latimes.com/features/food/la-fo-tool11jan11,1,2270808.story?coll=la-headlines-food&ctrack=1&cset=true\">\u003cb>tea kettles\u003c/b>\u003c/a>; then revisit Pim's excellent \u003ca href=\"http://chezpim.typepad.com/blogs/2005/08/breaking_the_te.html\">\u003cb>paean to tea\u003c/b>\u003c/a>. Finally, \u003ca href=\"http://www.nicecupofteaandasitdown.com/\">\u003cb>NiceCupofTeaandaSitdown.com\u003c/b>\u003c/a> has already done all the work for you, if cake or biscuits are your cup of tea's, er, cup of tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDVeryCranberry.png\">\u003cbr>We are just coming up on the end of fresh cranberry season. But if you're like me, you probably have a bag or two stashed away in your freezer. On the other hand, if you're the type who thinks cranberries are just for Thanksgiving, think again. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587611805/kqedorg-20\">Very Cranberry\u003c/a>\u003c/b> is a slim volume dedicated to broadening your cranberry horizons. Sure there are the traditional cranberry recipe like Classic Cranberry Muffins and Cranberry Nut Bread but how about Crabcakes with Cranberry Lemon Aioli? Or Goat Cheese Tart with Cranberry-Onion Confit?\u003c/p>\n\u003cp>This book has a little bit of everything, salads and starters, side dishes, entrees, holiday relishes and gifts, breads and other baked goods and of course, desserts. The recipes are well-written, fairly easy and use widely available ingredients. \u003c/p>\n\u003cp>Author Jennifer Trainer Thompson has written the perfect book for cranberry lovers. The introduction shares the history of cranberries in the US and how cranberries were used by Native Americans. Criticisms? The book will whet your appetite with only 40 recipes and there could have been a bit more about the health properties. But for $5.95, it's a bargain and would make a terrific gift with perhaps a batch of Chocolate Cranberry Biscotti?\u003c/p>\n\u003cp>\u003cb>Braised Lamb Shanks with Sweet Garlic and Cranberry Jus\u003c/b>\u003cbr>These lamb shanks are complemented by roasted Yukon Gold potatoes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1/2 cup fresh or frozen cranberries\u003cbr>1/4 cup water \u003cbr>2 tablespoons sugar \u003cbr>2 (1 pound) lamb shanks\u003cbr>3 tablespoons canola oil\u003cbr>1/2 cup chopped onion \u003cbr>3/4 cup port\u003cbr>2 cups beef stock\u003cbr>4 cloves garlic, minced\u003cbr>1 tablespoon chopped fresh rosemary\u003cbr>1 tablespoon butter\u003c/p>\n\u003cp>Preheat oven to 325 degrees. In a small saucepan, combine he cranberries, water, and sugar. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 10 minutes, or until the cranberries have popped and the mixture has thickened.\u003cbr>Remove from the heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pat the lamb shanks dry with paper towels. Season with salt and pepper. Heat the oil in a Dutch oven over high heat. Add the lamb and sear on all sides browning well, about 8 minutes. Remove the shanks and reduce the heat to medium. Add the onion and cook for 3 minutes, stirring. Stir in the port, stock, garlic, rosemary and cranberry mixture. Cook for 5 minutes. Add the lamb shanks, cover and braise in the oven for 1 hour. Turn the shanks over and continue cooking for 1 hour longer. Remove the lamb shanks from the oven. Transfer to a platter and cover with aluminum foil to keep warm. Transfer the Dutch oven to the stove top. Bring the braising liquid to a simmer over medium heat. Whisk in the butter. Simmer, stirring occasionally, for about 10 minutes, or until the liquid is slightly reduced. Serve the lamb shanks topped with jus. Serves 2.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDVeryCranberry.png\">\u003cbr>We are just coming up on the end of fresh cranberry season. But if you're like me, you probably have a bag or two stashed away in your freezer. On the other hand, if you're the type who thinks cranberries are just for Thanksgiving, think again. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587611805/kqedorg-20\">Very Cranberry\u003c/a>\u003c/b> is a slim volume dedicated to broadening your cranberry horizons. Sure there are the traditional cranberry recipe like Classic Cranberry Muffins and Cranberry Nut Bread but how about Crabcakes with Cranberry Lemon Aioli? Or Goat Cheese Tart with Cranberry-Onion Confit?\u003c/p>\n\u003cp>This book has a little bit of everything, salads and starters, side dishes, entrees, holiday relishes and gifts, breads and other baked goods and of course, desserts. The recipes are well-written, fairly easy and use widely available ingredients. \u003c/p>\n\u003cp>Author Jennifer Trainer Thompson has written the perfect book for cranberry lovers. The introduction shares the history of cranberries in the US and how cranberries were used by Native Americans. Criticisms? The book will whet your appetite with only 40 recipes and there could have been a bit more about the health properties. But for $5.95, it's a bargain and would make a terrific gift with perhaps a batch of Chocolate Cranberry Biscotti?\u003c/p>\n\u003cp>\u003cb>Braised Lamb Shanks with Sweet Garlic and Cranberry Jus\u003c/b>\u003cbr>These lamb shanks are complemented by roasted Yukon Gold potatoes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1/2 cup fresh or frozen cranberries\u003cbr>1/4 cup water \u003cbr>2 tablespoons sugar \u003cbr>2 (1 pound) lamb shanks\u003cbr>3 tablespoons canola oil\u003cbr>1/2 cup chopped onion \u003cbr>3/4 cup port\u003cbr>2 cups beef stock\u003cbr>4 cloves garlic, minced\u003cbr>1 tablespoon chopped fresh rosemary\u003cbr>1 tablespoon butter\u003c/p>\n\u003cp>Preheat oven to 325 degrees. In a small saucepan, combine he cranberries, water, and sugar. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 10 minutes, or until the cranberries have popped and the mixture has thickened.\u003cbr>Remove from the heat and set aside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pat the lamb shanks dry with paper towels. Season with salt and pepper. Heat the oil in a Dutch oven over high heat. Add the lamb and sear on all sides browning well, about 8 minutes. Remove the shanks and reduce the heat to medium. Add the onion and cook for 3 minutes, stirring. Stir in the port, stock, garlic, rosemary and cranberry mixture. Cook for 5 minutes. Add the lamb shanks, cover and braise in the oven for 1 hour. Turn the shanks over and continue cooking for 1 hour longer. Remove the lamb shanks from the oven. Transfer to a platter and cover with aluminum foil to keep warm. Transfer the Dutch oven to the stove top. Bring the braising liquid to a simmer over medium heat. Whisk in the butter. Simmer, stirring occasionally, for about 10 minutes, or until the liquid is slightly reduced. Serve the lamb shanks topped with jus. Serves 2.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I would have assumed, 10 days into the New Year, that most food bloggers would be in a bit of a slump - hungover from the gluttony of the holidays, and tired of talking about food. Wow, was I wrong.\u003c/p>\n\u003cp>Local blogger \u003ca href=\"http://www.poubelle.com/butterpig\">\u003cb>Butter Pig\u003c/b>\u003c/a> celebrated his 40th birthday by inviting 40 people to dinner and cooking them 20 dishes. You can see the \u003cb>\u003ca href=\"http://www.poubelle.com/butterpig/archives/000190.html\">menu\u003c/a>\u003c/b> and start reading with his \u003ca href=\"http://www.poubelle.com/butterpig/archives/000195.html\">\u003cb>terrine of foie gras\u003c/b>\u003c/a>. My favorite part was seeing his \u003ca href=\"http://www.poubelle.com/butterpig/archives/000210.html\">\u003cb>4-page long prep list\u003c/b>\u003c/a> to organize the meal. Amazing!\u003c/p>\n\u003cp>Catherine from \u003ca href=\"http://foodmusings.typepad.com/\">\u003cb>Food Musings\u003c/b>\u003c/a> has a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/12/yuzu_in_full.html\">\u003cb>review of the new restaurant Yuzu\u003c/b>\u003c/a>, in the Marina which has caused me to put this restaurant on my short-list of restaurants to try. Yuzu is in the old Chaz space at 3347 Fillmore Street.\u003c/p>\n\u003cp>San Francisco restaurant and bathroom reviewer \u003ca href=\"http://www.bunrab.com/yummychow/yummytitle.html\">\u003cb>bunrab\u003c/b>\u003c/a> takes us on a thorough and detailed \u003ca href=\"http://www.bunrab.com/yummychow/MetroMenus/SFferry/MMSFferry1.html\">\u003cb>tour of the SF Ferry Building\u003c/b>\u003c/a>. I am going to be sending this link out to any visitors when they ask me for recommendations. A fun read.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're feeling like staying home and being productive, try \u003ca href=\"http://becksposhnosh.blogspot.com/2006/01/homemade-ricotta.html\">\u003cb>Sam's recipe for homemade ricotta\u003c/b>\u003c/a>. It looks easy enough, but I'm hoping I can convince her to make me some herself!\u003c/p>\n\u003cp>Another dish I am going to be trying to make soon is \u003cb>\u003ca href=\"http://bunnyfoot.blogspot.com/2005/11/garlicky-mung-beans.html\">garlicky mung beans\u003c/a>\u003c/b>, as outlined by local vegan, \u003ca href=\"http://bunnyfoot.blogspot.com/\">\u003cb>Rae\u003c/b>\u003c/a>. I have always been curious about these beans, and am looking for some more variety with our \u003cb>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/10/update.html\">low fat diet\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>If you're like me and listen to a lot of podcasts, be sure to subscribe to \u003ca href=\"http://www.nosheteria.com/\">\u003cb>the Nosheteria podcast\u003c/b>\u003c/a> put together by a local food blogger. It's succinct and entertaining and always gets my creative food thoughts going.\u003c/p>\n\u003cp>Finally, \u003ca href=\"http://www.worldonaplate.org/\">\u003cb>World on a Plate\u003c/b>\u003c/a> has a round-up of \u003cb>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/01/food_trends_200.html\">Food Trends for 2006\u003c/a>\u003c/b>. Big hotel breakfasts and superfoods are in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy reading, everyone!\u003c/p>\n\n",
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"description": "I would have assumed, 10 days into the New Year, that most food bloggers would be in a bit of a slump - hungover from the gluttony of the holidays, and tired of talking about food. Wow, was I wrong. Local blogger Butter Pig celebrated his 40th birthday by inviting 40 people to dinner and",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I would have assumed, 10 days into the New Year, that most food bloggers would be in a bit of a slump - hungover from the gluttony of the holidays, and tired of talking about food. Wow, was I wrong.\u003c/p>\n\u003cp>Local blogger \u003ca href=\"http://www.poubelle.com/butterpig\">\u003cb>Butter Pig\u003c/b>\u003c/a> celebrated his 40th birthday by inviting 40 people to dinner and cooking them 20 dishes. You can see the \u003cb>\u003ca href=\"http://www.poubelle.com/butterpig/archives/000190.html\">menu\u003c/a>\u003c/b> and start reading with his \u003ca href=\"http://www.poubelle.com/butterpig/archives/000195.html\">\u003cb>terrine of foie gras\u003c/b>\u003c/a>. My favorite part was seeing his \u003ca href=\"http://www.poubelle.com/butterpig/archives/000210.html\">\u003cb>4-page long prep list\u003c/b>\u003c/a> to organize the meal. Amazing!\u003c/p>\n\u003cp>Catherine from \u003ca href=\"http://foodmusings.typepad.com/\">\u003cb>Food Musings\u003c/b>\u003c/a> has a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/12/yuzu_in_full.html\">\u003cb>review of the new restaurant Yuzu\u003c/b>\u003c/a>, in the Marina which has caused me to put this restaurant on my short-list of restaurants to try. Yuzu is in the old Chaz space at 3347 Fillmore Street.\u003c/p>\n\u003cp>San Francisco restaurant and bathroom reviewer \u003ca href=\"http://www.bunrab.com/yummychow/yummytitle.html\">\u003cb>bunrab\u003c/b>\u003c/a> takes us on a thorough and detailed \u003ca href=\"http://www.bunrab.com/yummychow/MetroMenus/SFferry/MMSFferry1.html\">\u003cb>tour of the SF Ferry Building\u003c/b>\u003c/a>. I am going to be sending this link out to any visitors when they ask me for recommendations. A fun read.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're feeling like staying home and being productive, try \u003ca href=\"http://becksposhnosh.blogspot.com/2006/01/homemade-ricotta.html\">\u003cb>Sam's recipe for homemade ricotta\u003c/b>\u003c/a>. It looks easy enough, but I'm hoping I can convince her to make me some herself!\u003c/p>\n\u003cp>Another dish I am going to be trying to make soon is \u003cb>\u003ca href=\"http://bunnyfoot.blogspot.com/2005/11/garlicky-mung-beans.html\">garlicky mung beans\u003c/a>\u003c/b>, as outlined by local vegan, \u003ca href=\"http://bunnyfoot.blogspot.com/\">\u003cb>Rae\u003c/b>\u003c/a>. I have always been curious about these beans, and am looking for some more variety with our \u003cb>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/10/update.html\">low fat diet\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>If you're like me and listen to a lot of podcasts, be sure to subscribe to \u003ca href=\"http://www.nosheteria.com/\">\u003cb>the Nosheteria podcast\u003c/b>\u003c/a> put together by a local food blogger. It's succinct and entertaining and always gets my creative food thoughts going.\u003c/p>\n\u003cp>Finally, \u003ca href=\"http://www.worldonaplate.org/\">\u003cb>World on a Plate\u003c/b>\u003c/a> has a round-up of \u003cb>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/01/food_trends_200.html\">Food Trends for 2006\u003c/a>\u003c/b>. Big hotel breakfasts and superfoods are in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy reading, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>About a month ago I came home to this intriguing note:\u003c/p>\n\u003cp>\"OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread...so when can I look forward to that? sd\"\u003c/p>\n\u003cp>I laughed out loud. SD is \u003ca href=\"http://www.jamesbeard.org/old/events/1999/05/001.html\">\u003cstrong>Stephen Durfee\u003c/strong>\u003c/a>, pastry chef from my time at \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">\u003cstrong>The French Laundry\u003c/strong>\u003c/a>. A wild and wacky fellow with energetic ideas and a personality riding just this side of mayhem. Suffice to say we were at times near opposite ends of the wall containing our illustrious department. I learned to take chances working for Stephen. He taught me to verbally \"grade\" my work so that we could both track my improvement. And he pushed the envelope of \"shoulds,\" supporting and nurturing in me my own \"what ifs\" and \"why nots.\" We created desserts with bacon, dressed fruit and nuts with virgin oils and worked dark to dark sometimes months in a row without a day off.\u003c/p>\n\u003cp>The day Stephen learned he had been nominated for the James Beard award for best pastry chef he called to thank me. I was puzzled. \"For what?\" I inquired. \"For supporting me. I didn't win this nomination on my own,\" he explained generously.\u003c/p>\n\u003cp>Stephen was the last pastry chef I worked for. It was his nest I was pushed out of, propelled just down the road to \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a>. Stephen was who I leaned against when I couldn't figure out how to make something work. He gently and almost inperceptibly transitioned out of being my boss and singular mentor to becoming a fan of my desserts, asking \u003cstrong>me\u003c/strong> for \u003cstrong>my\u003c/strong> recipes. Here in lies one of the differences between a chef who can share and a chef who needs to maintain her/his egotistical, maniacal power over their cooks. For are we not comprised of where we came from, the gifts others give us and that which we pass on? We \u003cstrong>keep\u003c/strong> what we have by \u003cstrong>giving\u003c/strong> it away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-783104.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-776026.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My professional cooking started out as foreplay; sensual descriptive romantic words tempted, lured and seduced me into hot searing kitchens. \u003ca href=\"http://www.amazon.com/gp/product/0060955309/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Laurie Colwin\u003c/strong>\u003c/a> held me rapt at attention, first with her novels, later with real life stories of cooking and entertaining in her first Greenwich Village apartment, a space so tiny it had neither dining room nor kitchen! Down to earth and hysterically funny, Colwin spoiled me with extremely well-written prose about an ecclectic and eccentric mix of edible subjects. In the foreward of her first book she reminds us we are never alone whilst cooking. In citing which authors kept her company at her own stoves, I was cordially introduced to \u003ca href=\"http://www.amazon.com/gp/product/0689113056/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Jane Grigson's Fruit Book\u003c/strong>\u003c/a>, which remains, to this day, my favorite book, my go-to location for inspiring, elegant fruit ideas and beautiful anecdotes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0974784109/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Edward Behr\u003c/strong>\u003c/a> let me in on his secret: be not afraid of obsessively and passionately uncovering every detail about one ingredient. Research apples, cream or eggs to their very point of origin and then live in the library to learn more. \u003ca href=\"http://www.amazon.com/gp/product/0871136007/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Ronni Lundy\u003c/strong>\u003c/a> wrapped me in her warm Southern arms, shared stories from old-timey hollers, presented family recipes and photographs, beguiling my modern mind with comforting foods. Biscuits so simple I learned early on that a recipe is nothing without learned hands. Hands timid and reverant enough to honor simple is not simplistic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-798910.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-794814.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yes, baking is about paying close attention. But it's also about taking chances. Making the pie dough you fear. Sharing tiny tasty whimsical cookies. Becoming crazy with happiness and delight at the sight of a souffle rising.\u003c/p>\n\u003cp>In a repetoire of hundreds of recipes I've made, tweaked, learned, and taught, I am very very proud of a small handful. Ones I brought from belly crawl to walk. Recipes which crept into dreams quietly whispering, or came wafting through dusty old library stacks, never settling, souls in limbo, teasingly, like the one you can never catch during hide & seek. Taste memories.\u003c/p>\n\u003cp>My gingerbread is one of these such recipes. In both Home Cooking and More Home Cooking, Laurie Colwin's two books of compiled Gourmet Magazine essays, Ms. Colwin dedicates a chapter each to gingerbread. A sweet considered old world, the gingerbread, she sadly notes, has gone out of fashion.\u003c/p>\n\u003cp>\"...gingerbread made from scratch takes very little time and gives back tenfold what you put into it. Baking gingerbread perfumes a house as nothing else. It is good eaten warm or cool, iced or plain. It improves with age, should you be lucky or restrained enough to keep any around.\" Laurie Colwin, Home Cooking.\u003c/p>\n\u003cp>Every word of her two odes to gingerbread is true. Make the following recipe if you don't believe me. Shuna's Famous Gingerbread can be made in any baking vessel, metal or ceramic. It sits proudly on the fence between sweet and savoury. In one mood I eat it toasted with runny cheese, another with chocolate ice cream. It can be haughty beside creme fraiche, will bed a poached pear or get in the ring confidently with a perfectly ripe August Stilton. A strong restaurant plated dessert component, this gingerbread keeps and strengthens in character over the course of a week. And you don't need a Kitchen-Aid!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-727804.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-722225.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I will reiterate that \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/11/recipe_writing.html\">\u003cstrong>recipes are guides\u003c/strong>\u003c/a>. Over many years of making gingerbread from various sources I took all my favorite traits and their corresponding results, combining them into one recipe. Please don't let the amount of ingredients scare you. Although it's a tall order, many substitutions can be made, and in the end it can just be an excuse to make too much. Friends and co-workers of mine rarely complain that, yet again, I have made more than what my own small household can decently consume.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-704768.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-798334.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SHUNA'S FAMOUS GINGERBREAD\u003c/p>\n\u003cp>18 ounces All Purpose Flour\u003cbr>6 ounces Sugar\u003cbr>1 1/2 teaspoons Kosher Salt\u003cbr>1 Tablespoon Baking Soda\u003cbr>3 Tablespoons + Ground Ginger\u003cbr>1/2 teaspoon Ground Cloves\u003cbr>1 1/2 teaspoon Ground Cinnamon\u003cbr>1 Tablespoon Ground Cardamon\u003cbr>1 teaspoon + Freshly Ground Black Pepper\u003cbr>1 teaspoon *optional: Ground Coriander*\u003c/p>\n\u003cp>8 ounces Unsalted Butter\u003cbr>3 1/2 ounces Blackstrap Molasses\u003cbr>6 ounces Simple Syrup **recipe in instructions** you may substitute Lyle's golden syrup or light corn syrup\u003c/p>\n\u003cp>3 each Large Egg Yolks\u003cbr>2 each Large Eggs\u003cbr>8 ounces buttermilk you may substitute sour cream or use a mixture of them both to create the eight ounces\u003c/p>\n\u003cp>Suggestions: Use the freshest, organic if possible, ground spices. Rainbow Grocery is a fantastic source for buying small amounts in bulk. Keep spices away from light and heat in your kitchen and try to use them up within 6 months of purchase date.\u003c/p>\n\u003cp>**To make simple syrup place equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe 1/2 cup sugar to 1/2 cup water will be sufficient.**\u003c/p>\n\u003cp>1. Preheat oven to 350F\u003cbr>2. Butter desired baking vessels. {Sometimes I coat with raw or white sugar inside as you would flour for a cake.}\u003cbr>3. Sift all dry ingredients except salt and pepper into a large bowl\u003cbr>4. Whisk in salt and pepper until mixture is uniform and create a \"well\" in center\u003cbr>5. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil \u003cstrong>slowly\u003c/strong> {this mixture is feisty and will boil over if the heat is on too high or your saucepan is crowding it}\u003cbr>6. In another bowl whisk together egg yolks, eggs and dairy\u003cbr>7. When mixture on stove comes to a boil, shut off heat and let rest for a moment\u003cbr>8. Pour this hot mixture all at once into the center of your bowl of dry ingredients\u003cbr>9. Using a whisk, mix dry ingredients into liquid, from center out, carefully\u003cbr>10. When batter begins to seize, pour in second bowl of wet ingredients\u003cbr>11. Whisk batter until smooth and uniform. Batter is loose\u003cbr>12. Pour batter a little over halfway into buttered baking tins\u003cbr>13. I set my first timer for about 15 minutes, {unless you are making muffin-size or smaller}, so that I can turn the pan around for a more even bake\u003cbr>14. Gingerbread is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean\u003cbr>{From this recipe I made one cake pan, one loaf, and it took about 35 minutes}\u003cbr>15. Cool at least until warm before slicing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the fantastic final detail/hint. You may turn this recipe into a \"mix\"! Assemble one recipe of just the dry ingredients. Weigh mixture and jot it down. You can keep mix in the cupboard for a rainy day and bake any fraction of it which suits you. This gingerbread is spicy and warming. A perfect, not-too-sweet confection for the coldest month of the year. Happy 2006!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>About a month ago I came home to this intriguing note:\u003c/p>\n\u003cp>\"OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread...so when can I look forward to that? sd\"\u003c/p>\n\u003cp>I laughed out loud. SD is \u003ca href=\"http://www.jamesbeard.org/old/events/1999/05/001.html\">\u003cstrong>Stephen Durfee\u003c/strong>\u003c/a>, pastry chef from my time at \u003ca href=\"http://www.frenchlaundry.com/tfl/tfloverview.htm\">\u003cstrong>The French Laundry\u003c/strong>\u003c/a>. A wild and wacky fellow with energetic ideas and a personality riding just this side of mayhem. Suffice to say we were at times near opposite ends of the wall containing our illustrious department. I learned to take chances working for Stephen. He taught me to verbally \"grade\" my work so that we could both track my improvement. And he pushed the envelope of \"shoulds,\" supporting and nurturing in me my own \"what ifs\" and \"why nots.\" We created desserts with bacon, dressed fruit and nuts with virgin oils and worked dark to dark sometimes months in a row without a day off.\u003c/p>\n\u003cp>The day Stephen learned he had been nominated for the James Beard award for best pastry chef he called to thank me. I was puzzled. \"For what?\" I inquired. \"For supporting me. I didn't win this nomination on my own,\" he explained generously.\u003c/p>\n\u003cp>Stephen was the last pastry chef I worked for. It was his nest I was pushed out of, propelled just down the road to \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a>. Stephen was who I leaned against when I couldn't figure out how to make something work. He gently and almost inperceptibly transitioned out of being my boss and singular mentor to becoming a fan of my desserts, asking \u003cstrong>me\u003c/strong> for \u003cstrong>my\u003c/strong> recipes. Here in lies one of the differences between a chef who can share and a chef who needs to maintain her/his egotistical, maniacal power over their cooks. For are we not comprised of where we came from, the gifts others give us and that which we pass on? We \u003cstrong>keep\u003c/strong> what we have by \u003cstrong>giving\u003c/strong> it away.\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/gingerbreadSmallPot-783104.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallPot-776026.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My professional cooking started out as foreplay; sensual descriptive romantic words tempted, lured and seduced me into hot searing kitchens. \u003ca href=\"http://www.amazon.com/gp/product/0060955309/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Laurie Colwin\u003c/strong>\u003c/a> held me rapt at attention, first with her novels, later with real life stories of cooking and entertaining in her first Greenwich Village apartment, a space so tiny it had neither dining room nor kitchen! Down to earth and hysterically funny, Colwin spoiled me with extremely well-written prose about an ecclectic and eccentric mix of edible subjects. In the foreward of her first book she reminds us we are never alone whilst cooking. In citing which authors kept her company at her own stoves, I was cordially introduced to \u003ca href=\"http://www.amazon.com/gp/product/0689113056/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Jane Grigson's Fruit Book\u003c/strong>\u003c/a>, which remains, to this day, my favorite book, my go-to location for inspiring, elegant fruit ideas and beautiful anecdotes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0974784109/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Edward Behr\u003c/strong>\u003c/a> let me in on his secret: be not afraid of obsessively and passionately uncovering every detail about one ingredient. Research apples, cream or eggs to their very point of origin and then live in the library to learn more. \u003ca href=\"http://www.amazon.com/gp/product/0871136007/002-7645849-9984021?v=glance&n=283155\">\u003cstrong>Ronni Lundy\u003c/strong>\u003c/a> wrapped me in her warm Southern arms, shared stories from old-timey hollers, presented family recipes and photographs, beguiling my modern mind with comforting foods. Biscuits so simple I learned early on that a recipe is nothing without learned hands. Hands timid and reverant enough to honor simple is not simplistic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-798910.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadPresiftSmall-794814.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yes, baking is about paying close attention. But it's also about taking chances. Making the pie dough you fear. Sharing tiny tasty whimsical cookies. Becoming crazy with happiness and delight at the sight of a souffle rising.\u003c/p>\n\u003cp>In a repetoire of hundreds of recipes I've made, tweaked, learned, and taught, I am very very proud of a small handful. Ones I brought from belly crawl to walk. Recipes which crept into dreams quietly whispering, or came wafting through dusty old library stacks, never settling, souls in limbo, teasingly, like the one you can never catch during hide & seek. Taste memories.\u003c/p>\n\u003cp>My gingerbread is one of these such recipes. In both Home Cooking and More Home Cooking, Laurie Colwin's two books of compiled Gourmet Magazine essays, Ms. Colwin dedicates a chapter each to gingerbread. A sweet considered old world, the gingerbread, she sadly notes, has gone out of fashion.\u003c/p>\n\u003cp>\"...gingerbread made from scratch takes very little time and gives back tenfold what you put into it. Baking gingerbread perfumes a house as nothing else. It is good eaten warm or cool, iced or plain. It improves with age, should you be lucky or restrained enough to keep any around.\" Laurie Colwin, Home Cooking.\u003c/p>\n\u003cp>Every word of her two odes to gingerbread is true. Make the following recipe if you don't believe me. Shuna's Famous Gingerbread can be made in any baking vessel, metal or ceramic. It sits proudly on the fence between sweet and savoury. In one mood I eat it toasted with runny cheese, another with chocolate ice cream. It can be haughty beside creme fraiche, will bed a poached pear or get in the ring confidently with a perfectly ripe August Stilton. A strong restaurant plated dessert component, this gingerbread keeps and strengthens in character over the course of a week. And you don't need a Kitchen-Aid!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-727804.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadSmallMEP-722225.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I will reiterate that \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/11/recipe_writing.html\">\u003cstrong>recipes are guides\u003c/strong>\u003c/a>. Over many years of making gingerbread from various sources I took all my favorite traits and their corresponding results, combining them into one recipe. Please don't let the amount of ingredients scare you. Although it's a tall order, many substitutions can be made, and in the end it can just be an excuse to make too much. Friends and co-workers of mine rarely complain that, yet again, I have made more than what my own small household can decently consume.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-704768.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/gingerbreadCoolingSmall-798334.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SHUNA'S FAMOUS GINGERBREAD\u003c/p>\n\u003cp>18 ounces All Purpose Flour\u003cbr>6 ounces Sugar\u003cbr>1 1/2 teaspoons Kosher Salt\u003cbr>1 Tablespoon Baking Soda\u003cbr>3 Tablespoons + Ground Ginger\u003cbr>1/2 teaspoon Ground Cloves\u003cbr>1 1/2 teaspoon Ground Cinnamon\u003cbr>1 Tablespoon Ground Cardamon\u003cbr>1 teaspoon + Freshly Ground Black Pepper\u003cbr>1 teaspoon *optional: Ground Coriander*\u003c/p>\n\u003cp>8 ounces Unsalted Butter\u003cbr>3 1/2 ounces Blackstrap Molasses\u003cbr>6 ounces Simple Syrup **recipe in instructions** you may substitute Lyle's golden syrup or light corn syrup\u003c/p>\n\u003cp>3 each Large Egg Yolks\u003cbr>2 each Large Eggs\u003cbr>8 ounces buttermilk you may substitute sour cream or use a mixture of them both to create the eight ounces\u003c/p>\n\u003cp>Suggestions: Use the freshest, organic if possible, ground spices. Rainbow Grocery is a fantastic source for buying small amounts in bulk. Keep spices away from light and heat in your kitchen and try to use them up within 6 months of purchase date.\u003c/p>\n\u003cp>**To make simple syrup place equal parts sugar and cold water in saucepan and bring to a boil until mixture is clear. For a thicker syrup boil for at least 10 minutes or increase the amount of sugar. For this recipe 1/2 cup sugar to 1/2 cup water will be sufficient.**\u003c/p>\n\u003cp>1. Preheat oven to 350F\u003cbr>2. Butter desired baking vessels. {Sometimes I coat with raw or white sugar inside as you would flour for a cake.}\u003cbr>3. Sift all dry ingredients except salt and pepper into a large bowl\u003cbr>4. Whisk in salt and pepper until mixture is uniform and create a \"well\" in center\u003cbr>5. In a medium non-reactive saucepan bring butter, molasses and simple syrup to a boil \u003cstrong>slowly\u003c/strong> {this mixture is feisty and will boil over if the heat is on too high or your saucepan is crowding it}\u003cbr>6. In another bowl whisk together egg yolks, eggs and dairy\u003cbr>7. When mixture on stove comes to a boil, shut off heat and let rest for a moment\u003cbr>8. Pour this hot mixture all at once into the center of your bowl of dry ingredients\u003cbr>9. Using a whisk, mix dry ingredients into liquid, from center out, carefully\u003cbr>10. When batter begins to seize, pour in second bowl of wet ingredients\u003cbr>11. Whisk batter until smooth and uniform. Batter is loose\u003cbr>12. Pour batter a little over halfway into buttered baking tins\u003cbr>13. I set my first timer for about 15 minutes, {unless you are making muffin-size or smaller}, so that I can turn the pan around for a more even bake\u003cbr>14. Gingerbread is done when sides pull away from the pan, middle bounces back to the touch and/or a cake-tester inserted in the center comes out clean\u003cbr>{From this recipe I made one cake pan, one loaf, and it took about 35 minutes}\u003cbr>15. Cool at least until warm before slicing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now for the fantastic final detail/hint. You may turn this recipe into a \"mix\"! Assemble one recipe of just the dry ingredients. Weigh mixture and jot it down. You can keep mix in the cupboard for a rainy day and bake any fraction of it which suits you. This gingerbread is spicy and warming. A perfect, not-too-sweet confection for the coldest month of the year. Happy 2006!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Don't bring a Tunisian to a Moroccan restaurant: there's bound to be a fracas over the couscous.\u003c/p>\n\u003cp>That's not meant to be any sort of statement about Tunisian-Moroccan relations. It's merely a statement that our particular Tunisian (who, truth be told, is a little more New York than Tunis) has particular ideas about \u003ca href=\"http://en.wikipedia.org/wiki/Couscous\">\u003cstrong>couscous\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora0-734729.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora0-729590.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Zagora, the recently opened restaurant on Guerrero and 22nd, conveniently around the corner from the Lone Palm and snuggled between Cafe Que Tal and Kiji, offers enough couscous options to sate any appetite, Tunisian or not. And while a visit to Zagora isn't exactly a visit to, well, \u003ca href=\"http://www.palinstravels.co.uk/photogallery.php?id=977&from=photoindex-0-12\">\u003cstrong>Zagora\u003c/strong>\u003c/a>, it's a comfortable, friendly neighborhood restaurant -- one that doesn't quite deliver on all it promises.\u003c/p>\n\u003cp>The staff was willing to accommodate our ragtag group, which started out as three people, then grew to five, and finally settled at six. While waiting for the stragglers, Kim and Wendy ordered some Moroccan tea -- a somewhat steep $3 for simple mint tea, though it was refilled through the meal. The authenticity granted by pouring the unsweetened tea from a silver teapot was quickly nullified by the container of sugar and Sweet-N-Low packets placed on the table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We also ordered the duet of eggplant appetizer ($7), which arrived quickly; the duet turned out to be an eggplant puree accompanied by strips of grilled eggplant, topped with greens. The puree -- rather overpowered by tomato paste -- went well with the excellent homemade pita bread, warm from the oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora4-718320.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora4-715311.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As our group drifted in we ordered more appetizers: the princess salad ($7.75), jumbo scallops ($10), and Merguez sausage ($8.50). The salad was crowned king by Kim, who reveled in the salty-sweet combination of smooth pistachio-crusted goat cheese, mellow sauteed Maui onions, dates, and frisee. For the price, the three scallops could have been a little more jumbo; competently grilled but uninspiring, they sat on a bed of roasted red peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora2-776067.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora2-773077.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Merguez sausage, juicy and smoky, was plated with a hummus strangely redolent of tuna salad, according to Wendy. The association, we soon learned, came from the celery root it was pureed with.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora7-739062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora7-734811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Entrees on the menu appear not to stray too far from the meat-and-couscous axis. We tested the restaurant's facility with lamb, ordering the lamb tajine and the Zagora couscous (both $19), which featured lamb too. The results were lackluster, both dishes not amounting to much more than meat and couscous. The lamb tajine arrived in its namesake vessel, dramatically uncovered at the table to reveal a lamb shank, its juices mingling with dried apricots and prunes and soaking in to the couscous below. The Zagora couscous -- braised lamb with Merguez sausage on top of couscous -- failed to produce much of an impression at all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora6-786116.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora6-783405.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Saweera prawns tajine ($16) was uncovered to little fanfare, also: the prawns were overcooked and while the menu teased us with the prawns' accompaniment of ginger, orange blossom, and organic Roma tomato jam, the dish didn't live up to its fragrant promise.\u003c/p>\n\u003cp>There, exactly, is the problem: we experienced little of the magical mix of North African flavors that the menu taunted us with. Service was friendly and helpful; wine was tasty and plentiful (a French rosé followed by a Chilean tempranillo); food was unmemorable. And the couscous? Definitively pronounced not up to snuff by our couscous expert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Zagora\u003c/i>\u003cbr>\u003ci>1007 Guerrero St. (near 22nd Street)\u003c/i>\u003cbr>\u003ci>San Francisco\u003c/i>\u003cbr>\u003ci>(415) 282-6444\u003c/i>\u003cbr>\u003ci>Dinner Tuesday-Saturday; brunch Sunday.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don't bring a Tunisian to a Moroccan restaurant: there's bound to be a fracas over the couscous.\u003c/p>\n\u003cp>That's not meant to be any sort of statement about Tunisian-Moroccan relations. It's merely a statement that our particular Tunisian (who, truth be told, is a little more New York than Tunis) has particular ideas about \u003ca href=\"http://en.wikipedia.org/wiki/Couscous\">\u003cstrong>couscous\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora0-734729.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora0-729590.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Zagora, the recently opened restaurant on Guerrero and 22nd, conveniently around the corner from the Lone Palm and snuggled between Cafe Que Tal and Kiji, offers enough couscous options to sate any appetite, Tunisian or not. And while a visit to Zagora isn't exactly a visit to, well, \u003ca href=\"http://www.palinstravels.co.uk/photogallery.php?id=977&from=photoindex-0-12\">\u003cstrong>Zagora\u003c/strong>\u003c/a>, it's a comfortable, friendly neighborhood restaurant -- one that doesn't quite deliver on all it promises.\u003c/p>\n\u003cp>The staff was willing to accommodate our ragtag group, which started out as three people, then grew to five, and finally settled at six. While waiting for the stragglers, Kim and Wendy ordered some Moroccan tea -- a somewhat steep $3 for simple mint tea, though it was refilled through the meal. The authenticity granted by pouring the unsweetened tea from a silver teapot was quickly nullified by the container of sugar and Sweet-N-Low packets placed on the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also ordered the duet of eggplant appetizer ($7), which arrived quickly; the duet turned out to be an eggplant puree accompanied by strips of grilled eggplant, topped with greens. The puree -- rather overpowered by tomato paste -- went well with the excellent homemade pita bread, warm from the oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora4-718320.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora4-715311.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As our group drifted in we ordered more appetizers: the princess salad ($7.75), jumbo scallops ($10), and Merguez sausage ($8.50). The salad was crowned king by Kim, who reveled in the salty-sweet combination of smooth pistachio-crusted goat cheese, mellow sauteed Maui onions, dates, and frisee. For the price, the three scallops could have been a little more jumbo; competently grilled but uninspiring, they sat on a bed of roasted red peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora2-776067.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora2-773077.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Merguez sausage, juicy and smoky, was plated with a hummus strangely redolent of tuna salad, according to Wendy. The association, we soon learned, came from the celery root it was pureed with.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora7-739062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora7-734811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Entrees on the menu appear not to stray too far from the meat-and-couscous axis. We tested the restaurant's facility with lamb, ordering the lamb tajine and the Zagora couscous (both $19), which featured lamb too. The results were lackluster, both dishes not amounting to much more than meat and couscous. The lamb tajine arrived in its namesake vessel, dramatically uncovered at the table to reveal a lamb shank, its juices mingling with dried apricots and prunes and soaking in to the couscous below. The Zagora couscous -- braised lamb with Merguez sausage on top of couscous -- failed to produce much of an impression at all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zagora6-786116.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zagora6-783405.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Saweera prawns tajine ($16) was uncovered to little fanfare, also: the prawns were overcooked and while the menu teased us with the prawns' accompaniment of ginger, orange blossom, and organic Roma tomato jam, the dish didn't live up to its fragrant promise.\u003c/p>\n\u003cp>There, exactly, is the problem: we experienced little of the magical mix of North African flavors that the menu taunted us with. Service was friendly and helpful; wine was tasty and plentiful (a French rosé followed by a Chilean tempranillo); food was unmemorable. And the couscous? Definitively pronounced not up to snuff by our couscous expert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Zagora\u003c/i>\u003cbr>\u003ci>1007 Guerrero St. (near 22nd Street)\u003c/i>\u003cbr>\u003ci>San Francisco\u003c/i>\u003cbr>\u003ci>(415) 282-6444\u003c/i>\u003cbr>\u003ci>Dinner Tuesday-Saturday; brunch Sunday.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lassi Love at Dosa",
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"content": "\u003cp>I love \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\">mango lassis\u003c/a>\u003c/strong>. Thick and cool with the sweet tropical perfume of pureed mango and the tang of creamy yogurt. Just writing about it makes me want to drop everything and go find one. Or perhaps zip down to \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/CQHakP2WI-sFnLy1f00eRQ\">Farmer Joe's\u003c/a>\u003c/strong> (my local neighborhood market) and purchase the necessary elements to make one. Hmmmmmmmmm.\u003c/p>\n\u003cp>My ultimate mango lassi, the one I hold in the highest esteem, the one I crave, the one I compare all others to, is from \u003cstrong>\u003ca href=\"http://blogs.kqed.org/food/?p=33\">Vik's Chaat Corner\u003c/a>\u003c/strong>. Lined up on refrigerator shelves in too-small paper cups, I always want to order more than one, but by the time I've plowed through my kathi or puri or samosas or dumplings, I sadly have to walk (or is it roll?) away. But I digress, this is not about Vik's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa2-732334.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa2-729837.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This is about another mango lassi I discovered at the newly opened \u003cstrong>\u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>\u003c/strong>, located on Valencia in the Mission (yes, for those of you wondering, it is in the former Val 21 space). The ever-so-lovely \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/16833752\">Davina\u003c/a>\u003c/strong> (our newest BABer!) and I decided to sample Dosa's Southern Indian cuisine one recent evening.\u003c/p>\n\u003cp>The cozy little orange-walled space was hoppin' (a great sign since it was mid-week and the place has only been open for less than a month). We got lucky and snagged a couple of seats at the bar, but no sooner had we started perusing the drinks menu than we were whisked away to our table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The drink list was interesting and included not only a selection of Indian beers, and the requisite lassis of course, but a variety of wines and cocktails made with \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soju\">soju\u003c/a>\u003c/strong>, a Korean spirit distilled from rice and barley. In fact, they even have a house-infused lychee soju, which I promise to sample on another visit, if I can make it past the lassi. (Oh, and they also offer a soju-laced mango lassi. Interesting.)\u003c/p>\n\u003cp>But again, I digress. I know you are dying to hear about my lassi. In a word: divine. Either a very close second to Vik's version or perhaps even a tie, but definitely in the same league. (I might have to do a taste test in the very near future, if I can figure out how to make it all the way over the Bay Bridge without slurping it down.)\u003c/p>\n\u003cp>Lassis in hand, and with a plate of freshly-fried peppery pappadums (which were delicious but made me wish for some chutney), we were finally able to peruse the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa3-714528.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa3-712008.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Starters range from some interesting salads, like fried paneer and romaine or a lemony chickpea salad, to small plates (chaat) of sambar-doused dumplings and steamed cakes to fried onion pakoras. We opted for the Dahi Vada, two plump lentil dumplings served chilled with spiced yogurt and tamarind sauce (and a green cilantro? chutney). The overall flavor was pretty good, but we found the dumplings to be a little dry and we wished for more tangy-sweet tamarind sauce to offset the savory flavors.\u003c/p>\n\u003cp>Entrees, as you might have guessed, weigh heavily on the dosa--crisp rice and lentil flour crepes that are slightly tangy from fermentation which are stuffed with a medley of options--with a couple of forays into uttapam (thick, open-faced dosas) and other Southern Indian specialties, such as lamb curry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa4-754557.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa4-734861.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We chose the Spring Dosa, which was described as a masala dosa (masala dosas typically have a filling of spicy Indian potatoes, onions, and cashews) with the addition of fresh vegetables. The dosa we ordered was presented quite differently than any other dosa I've had, in three small cylinders that were stuffed full, rather than the bigger-than-your-dog dosas that have more crepe and less filling (granted, I noticed that they did serve the traditional masala dosa in the traditional way). The crepe itself was crisp and sour, just what you'd expect from a proper dosa. The filling, however, threw me off. I suppose when they listed \"fresh vegetables\" I might have made the leap to mean raw vegetables. The yummy masala component of the dosa was completely lost in a tangle of shredded raw cabbage, carrots, onions, and blanched peas. Not my favorite, but it was saved by the addictively delicious sambar (a lentil dipping soup with mixed--cooked--vegetables and spices) and superb coconut and spicy tomato chutneys which are served with each dosa entree.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa1-796852.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa1-794033.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We also ordered the \"South Indian Moons\" uttapam, five small uttapam \"pancakes\" of the chef's choosing (um, whatever was available in the kitchen?), also served with the yummy sambar and chutneys along with spicy channa (garbanzos), one of my all-time favorite Indian dishes. I've never actually eaten uttapam, so I really didn't have anything to compare them to, but I wasn't in love. The seemed more like thick pancakes with unimpressive fillings, again, saved by the fantastic embellishments.\u003c/p>\n\u003cp>Stuffed full, we couldn't make it to dessert (really what I wanted was another mango lassi, but I couldn't find room for it!). But I will definitely return to sample the masala dosa, in all it's traditional and simplistic flair, and of course, for more creamy mango lassis.\u003c/p>\n\u003cp>\u003cem>Dosa\u003cbr>995 Valencia @ 21st Street\u003cbr>San Francisco, CA 94110\u003cbr>415.642.3672\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open for dinner only\u003cbr>Closed Monday\u003c/p>\n\n",
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"description": "I love mango lassis. Thick and cool with the sweet tropical perfume of pureed mango and the tang of creamy yogurt. Just writing about it makes me want to drop everything and go find one. Or perhaps zip down to Farmer Joe's (my local neighborhood market) and purchase the necessary elements to make one. Hmmmmmmmmm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\">mango lassis\u003c/a>\u003c/strong>. Thick and cool with the sweet tropical perfume of pureed mango and the tang of creamy yogurt. Just writing about it makes me want to drop everything and go find one. Or perhaps zip down to \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/CQHakP2WI-sFnLy1f00eRQ\">Farmer Joe's\u003c/a>\u003c/strong> (my local neighborhood market) and purchase the necessary elements to make one. Hmmmmmmmmm.\u003c/p>\n\u003cp>My ultimate mango lassi, the one I hold in the highest esteem, the one I crave, the one I compare all others to, is from \u003cstrong>\u003ca href=\"http://blogs.kqed.org/food/?p=33\">Vik's Chaat Corner\u003c/a>\u003c/strong>. Lined up on refrigerator shelves in too-small paper cups, I always want to order more than one, but by the time I've plowed through my kathi or puri or samosas or dumplings, I sadly have to walk (or is it roll?) away. But I digress, this is not about Vik's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa2-732334.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa2-729837.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This is about another mango lassi I discovered at the newly opened \u003cstrong>\u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>\u003c/strong>, located on Valencia in the Mission (yes, for those of you wondering, it is in the former Val 21 space). The ever-so-lovely \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/16833752\">Davina\u003c/a>\u003c/strong> (our newest BABer!) and I decided to sample Dosa's Southern Indian cuisine one recent evening.\u003c/p>\n\u003cp>The cozy little orange-walled space was hoppin' (a great sign since it was mid-week and the place has only been open for less than a month). We got lucky and snagged a couple of seats at the bar, but no sooner had we started perusing the drinks menu than we were whisked away to our table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The drink list was interesting and included not only a selection of Indian beers, and the requisite lassis of course, but a variety of wines and cocktails made with \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soju\">soju\u003c/a>\u003c/strong>, a Korean spirit distilled from rice and barley. In fact, they even have a house-infused lychee soju, which I promise to sample on another visit, if I can make it past the lassi. (Oh, and they also offer a soju-laced mango lassi. Interesting.)\u003c/p>\n\u003cp>But again, I digress. I know you are dying to hear about my lassi. In a word: divine. Either a very close second to Vik's version or perhaps even a tie, but definitely in the same league. (I might have to do a taste test in the very near future, if I can figure out how to make it all the way over the Bay Bridge without slurping it down.)\u003c/p>\n\u003cp>Lassis in hand, and with a plate of freshly-fried peppery pappadums (which were delicious but made me wish for some chutney), we were finally able to peruse the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa3-714528.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa3-712008.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Starters range from some interesting salads, like fried paneer and romaine or a lemony chickpea salad, to small plates (chaat) of sambar-doused dumplings and steamed cakes to fried onion pakoras. We opted for the Dahi Vada, two plump lentil dumplings served chilled with spiced yogurt and tamarind sauce (and a green cilantro? chutney). The overall flavor was pretty good, but we found the dumplings to be a little dry and we wished for more tangy-sweet tamarind sauce to offset the savory flavors.\u003c/p>\n\u003cp>Entrees, as you might have guessed, weigh heavily on the dosa--crisp rice and lentil flour crepes that are slightly tangy from fermentation which are stuffed with a medley of options--with a couple of forays into uttapam (thick, open-faced dosas) and other Southern Indian specialties, such as lamb curry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa4-754557.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa4-734861.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We chose the Spring Dosa, which was described as a masala dosa (masala dosas typically have a filling of spicy Indian potatoes, onions, and cashews) with the addition of fresh vegetables. The dosa we ordered was presented quite differently than any other dosa I've had, in three small cylinders that were stuffed full, rather than the bigger-than-your-dog dosas that have more crepe and less filling (granted, I noticed that they did serve the traditional masala dosa in the traditional way). The crepe itself was crisp and sour, just what you'd expect from a proper dosa. The filling, however, threw me off. I suppose when they listed \"fresh vegetables\" I might have made the leap to mean raw vegetables. The yummy masala component of the dosa was completely lost in a tangle of shredded raw cabbage, carrots, onions, and blanched peas. Not my favorite, but it was saved by the addictively delicious sambar (a lentil dipping soup with mixed--cooked--vegetables and spices) and superb coconut and spicy tomato chutneys which are served with each dosa entree.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dosa1-796852.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dosa1-794033.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We also ordered the \"South Indian Moons\" uttapam, five small uttapam \"pancakes\" of the chef's choosing (um, whatever was available in the kitchen?), also served with the yummy sambar and chutneys along with spicy channa (garbanzos), one of my all-time favorite Indian dishes. I've never actually eaten uttapam, so I really didn't have anything to compare them to, but I wasn't in love. The seemed more like thick pancakes with unimpressive fillings, again, saved by the fantastic embellishments.\u003c/p>\n\u003cp>Stuffed full, we couldn't make it to dessert (really what I wanted was another mango lassi, but I couldn't find room for it!). But I will definitely return to sample the masala dosa, in all it's traditional and simplistic flair, and of course, for more creamy mango lassis.\u003c/p>\n\u003cp>\u003cem>Dosa\u003cbr>995 Valencia @ 21st Street\u003cbr>San Francisco, CA 94110\u003cbr>415.642.3672\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open for dinner only\u003cbr>Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.accidentalhedonist.com/index.php?disp=arcdir\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bestcityblog-747395.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> has been nominated for a 2005 Food Blog Award in the \u003ca href=\"http://www.accidentalhedonist.com/index.php?disp=arcdir\">\u003cstrong>Best City Blog\u003c/strong>\u003c/a> category. If you are a fan of BAB and you love KQED...support our appetizing efforts and \u003ca href=\"http://www.accidentalhedonist.com/index.php?disp=arcdir\">\u003cstrong>VOTE NOW!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese1-754626.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese1-750320.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So, what do you do with leftover cheese after throwing several fondue parties of biblical proportions? Make grilled cheese, of course.\u003c/p>\n\u003cp>I've long been a lover of grilled cheese. It was my favorite lunch growing up. In fact, there was a time that it was the only lunch I would eat. My mother would butter up some white bread, slap in some Kraft American Cheese Slices, and fry it all up in her black cast iron pan. When I turned eight and had subsequently developed a more discerning taste, I would request that my mother pop in onions or sliced dill pickles or tomatoes. If I was feeling really experimental? I'd got for all three at once.\u003c/p>\n\u003cp>These days I like my grilled cheese pretty pure and simple, but I also go for a higher caliber cheese than Kraft. Don't get me wrong, there's a time and a place for Kraft cheese. I mean, both Kraft American Cheese Slices and pre-shredded bagged cheddar satisfies my late-night, deadline-driven cravings for \u003cb>\u003ca href=\"http://www.msnbc.msn.com/id/5405148/\">trashy cheese\u003c/a>\u003c/b>, but when it comes to my grilled cheese sandwiches, I go gourmet.\u003c/p>\n\u003cp>First thing to remember is that you want a good melting cheese for your sandwich. Even if it weren't the case that we had recently made floods of fondue and had gobs of Gruyère lying around, Gruyère is still my grilled cheese cheese of choice. My COC, as it were. Emmi Cave-Aged Gruyère has a nutty, intense flavor with a touch of sweetness that actually balances very well well with sourdough bread. Other semi-soft cheeses I might use are Comte, Pleasant Ridge Reserve, Raclette, or even a summer milk Morbier. A few of my cheesemongering friends like to take their grilled cheese a step farther and mix their grated semi-soft cheese with a fresh cheese like chèvre or fromage blanc to get a really creamy consistency, but I haven't tried that yet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese2-734015.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese2-730751.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A few of you out there might question my use of sourdough bread, but I specifically like using bread with lots of holes in it. That way, some of the cheese oozes down to the pan and makes crunchy orange patches all over the surface of the bread. Also keep in mind that to ensure even meltage (that's my own word, \"meltage.\" Spread it around.) you want the cheese to be grated, not sliced.\u003c/p>\n\u003cp>\u003cb>Gourmet Grilled Cheese \u003c/b>\u003cbr>Yield: 1 sandwich\u003c/p>\n\u003cp>Butter, softened at room temperature\u003cbr>Two 1/2-inch slices sourdough bread\u003cbr>1/3 cup grated Gruyère\u003cbr>1/4 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>1. Heat a large non-stick skillet over medium-high head. Spread one side of each piece of bread with the softened butter and place one slice -- butter side down -- in the heated skillet. \u003c/p>\n\u003cp>2. In a large bowl, toss the pepper with the grated cheese and gently pile the cheese on the bread slice in the skillet. Put the other slice of bread on top of the grated cheese -- butter side up -- and cook until golden brown, about 2-3 minutes. Flip the sandwich and cook on the other side until golden brown.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese3-796844.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese3-793775.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If the bread is a nice golden brown, but the cheese hasn't fully melted, lower the heat to medium and cook until the cheese melts. Make sure to flip the sandwich a few times to encourage even melting.\u003c/p>\n\n",
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"description": "So, what do you do with leftover cheese after throwing several fondue parties of biblical proportions? Make grilled cheese, of course. I've long been a lover of grilled cheese. It was my favorite lunch growing up. In fact, there was a time that it was the only lunch I would eat. My mother would butter",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese1-754626.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese1-750320.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So, what do you do with leftover cheese after throwing several fondue parties of biblical proportions? Make grilled cheese, of course.\u003c/p>\n\u003cp>I've long been a lover of grilled cheese. It was my favorite lunch growing up. In fact, there was a time that it was the only lunch I would eat. My mother would butter up some white bread, slap in some Kraft American Cheese Slices, and fry it all up in her black cast iron pan. When I turned eight and had subsequently developed a more discerning taste, I would request that my mother pop in onions or sliced dill pickles or tomatoes. If I was feeling really experimental? I'd got for all three at once.\u003c/p>\n\u003cp>These days I like my grilled cheese pretty pure and simple, but I also go for a higher caliber cheese than Kraft. Don't get me wrong, there's a time and a place for Kraft cheese. I mean, both Kraft American Cheese Slices and pre-shredded bagged cheddar satisfies my late-night, deadline-driven cravings for \u003cb>\u003ca href=\"http://www.msnbc.msn.com/id/5405148/\">trashy cheese\u003c/a>\u003c/b>, but when it comes to my grilled cheese sandwiches, I go gourmet.\u003c/p>\n\u003cp>First thing to remember is that you want a good melting cheese for your sandwich. Even if it weren't the case that we had recently made floods of fondue and had gobs of Gruyère lying around, Gruyère is still my grilled cheese cheese of choice. My COC, as it were. Emmi Cave-Aged Gruyère has a nutty, intense flavor with a touch of sweetness that actually balances very well well with sourdough bread. Other semi-soft cheeses I might use are Comte, Pleasant Ridge Reserve, Raclette, or even a summer milk Morbier. A few of my cheesemongering friends like to take their grilled cheese a step farther and mix their grated semi-soft cheese with a fresh cheese like chèvre or fromage blanc to get a really creamy consistency, but I haven't tried that yet.\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/grilled-cheese2-734015.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese2-730751.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A few of you out there might question my use of sourdough bread, but I specifically like using bread with lots of holes in it. That way, some of the cheese oozes down to the pan and makes crunchy orange patches all over the surface of the bread. Also keep in mind that to ensure even meltage (that's my own word, \"meltage.\" Spread it around.) you want the cheese to be grated, not sliced.\u003c/p>\n\u003cp>\u003cb>Gourmet Grilled Cheese \u003c/b>\u003cbr>Yield: 1 sandwich\u003c/p>\n\u003cp>Butter, softened at room temperature\u003cbr>Two 1/2-inch slices sourdough bread\u003cbr>1/3 cup grated Gruyère\u003cbr>1/4 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>1. Heat a large non-stick skillet over medium-high head. Spread one side of each piece of bread with the softened butter and place one slice -- butter side down -- in the heated skillet. \u003c/p>\n\u003cp>2. In a large bowl, toss the pepper with the grated cheese and gently pile the cheese on the bread slice in the skillet. Put the other slice of bread on top of the grated cheese -- butter side up -- and cook until golden brown, about 2-3 minutes. Flip the sandwich and cook on the other side until golden brown.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese3-796844.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled-cheese3-793775.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If the bread is a nice golden brown, but the cheese hasn't fully melted, lower the heat to medium and cook until the cheese melts. Make sure to flip the sandwich a few times to encourage even melting.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDmario_nocifera.jpg\">\u003cbr>\u003cb>Title\u003c/b>: General Manager, \u003cb>\u003ca href=\"http://www.scotthowardsf.com/\">Scott Howard\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown\u003c/b>: Phoenix, AZ\u003c/p>\n\u003cp>\u003cb>1. How did you get started in the restaurant business?\u003c/b>\u003cbr> It's all I know, what I've been doing all my life. I started washing dishes when I was 13. The beginning parts of my career were focusing on the kitchen and the back of the house in some kind of line cook capacity. I just always had a passion for food and wine. I like the instant gratification of making people happy. I have an understanding and respect for every position in a restaurant. \u003c/p>\n\u003cp>And yet it's different every night. There's always a new challenge. There are so many layers of complexity when you're dealing with people. This business relies on people to get things done. You have to know how to manage egos and personalities to channel their passion. \u003c/p>\n\u003cp>\u003cb>2. What's been your greatest accomplishment in the business?\u003c/b>\u003cbr>All of the things at the Ritz, getting 4 stars from Michael Bauer, and being top rated for service from Zagat. I was the maitre'd at the Ritz at 29 years old. After that, this opportunity is one of my bigger accomplishments. It's a totally different gig for me. \u003c/p>\n\u003cp>\u003cb>3. What attracted you to Scott Howard, the restaurant and the chef?\u003c/b>\u003cbr>Scott Howard is a very open-minded chef with an amazing palate. He allows the people around him to be creative. I took this job because he allowed me to be as creative as a I want to be versus the Ritz-Carlton where you are hired to execute standards and the Ritz-Carlton vision. I get to really impact everything from the way the stations are organized to how we get orders into the kitchen. I take the credit for everything good and bad. We're very different, Scott and I, but we complement each other well. Half of working a restaurant is chemistry. There has to be soul and dynamic. It's what makes good restaurants great. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. How would you describe Scott Howard, the restaurant?\u003c/b>\u003cbr>Scott Howard is humble and approachable and his food is too. There are only three things max on a dish but prepared meticulously. We have a raw charcuterie bar the focuses on sashimi style fish and salumi and pâté. The charcuterie/raw station is open to the dining room. Our signature dish is the carrot soup which kind of tells you who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Where do you like to eat in the Bay Area when you're not working?\u003c/b>\u003cbr> If I go into a fine dining place I want to get something out of it and it's almost like working! I like very simple places, like \u003cb>\u003ca href=\"http://www.yelp.com/biz/XNEXswu7RfatKe5BayZhBA\">Emmy's Spaghetti Shack\u003c/a>\u003c/b>. They have good food and they change their menus every couple weeks, It can be inconsistent, but I like the spot; the people are nice. I also like the Nepalese place, \u003cb>\u003ca href=\"http://www.yelp.com/biz/Kx1WExNj5ogaFe0cyg9L6A\">Little Nepal\u003c/a>\u003c/b> on Cortland in Bernal Heights.\u003c/p>\n\n",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
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