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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-fashion-754297.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-fashion-751040.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Chocolate Fashion Show\u003c/strong>\u003c/p>\n\u003cp>Bonjour de Nouvelle York! Greetings from New York, the Big Apple, and the \u003ca href=\"http://www.chocoland.com/\">\u003cstrong>Chocolate Show\u003c/strong>\u003c/a>. Yes, the Chocolate Show...again! Two weeks ago, four friends and I hopped the #12 metro toward Porte de Versailles, heading to the south west corner of Paris and the Paris Expo for an \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/10/salon_du_chocol.html\">\u003cstrong>indulgence of chocolate\u003c/strong>\u003c/a> the likes of which would make even Willy Wonka himself dizzy with excitement. 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Perhaps they trained by a United \"customer service\" \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/11/i_loathe_united.html\">\u003cstrong>representative\u003c/strong>\u003c/a>. But I digress... \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I actually had this exact discussion with the representative from \u003ca href=\"http://www.cluizel.com/eng/index.php\">\u003cstrong>Michel Cluizel\u003c/strong>\u003c/a>, a French chocolatier just breaking into the US market. She wholeheartedly, sadly agreed. I switched on my chocolate radar and went in search of le vraiment chocolat—the real chocolate. Voila...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-multi-749299.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-multi-746362.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Samples from Pyramide Tropiques\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-greentea-718719.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-greentea-715609.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Mary's Green Tea Ganache\u003c/strong> -- a mix of white chocolate, aromatic green tea and fresh cream, rolled in green tea powder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-monalisa-721199.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-monalisa-718892.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Chocolate Mona Lisa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-hotchocans-783751.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-hotchocans-781089.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Wall of Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-new-orleans-738713.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-new-orleans-732232.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>A Chocolate Tribute to New Orleans\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-chess-772142.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-chess-769644.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Anna Shea's Chessboard Chocolates\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-books-799722.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocshow-books-796704.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cstrong>Chocolate Books\u003c/strong> -- including one from Berkeley transplant and Paris expat David Lebovitz\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDthebestrecipesintheworld.png\">\u003cbr>Mark Bittman is my kind of cookbook writer. He manages to take complicated recipes and make them simple. The other thing I appreciate about Bittman is that he is not a chef. While I love what restaurant chefs do, it does not always translate successfully to the home. Or the home cook. \u003c/p>\n\u003cp>Recently I was interviewed about a certain publication that refers to it's recipes as the best. I slammed them. How can there really be a \"best\"? I'm still not sure there is a best--but there are \"best loved\" recipes and the latest cookbook by Bittman, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767906721/kqedorg-20\">The Best Recipes in the World\u003c/a>\u003c/b> (more than 1000 recipes, $29.95) manages to capture a lot of them. This book is a great introduction to many wonderful cuisines around the world. Is it the definitive Italian cookbook, Mexican cookbook, Chinese cookbook? No. But it is an awfully good start. \u003c/p>\n\u003cp>Unlike some of his other books this one does assume a certain level of basic cooking knowledge. But for the advanced beginner none of the recipes should be too challenging. Some great features of this book include a guide to which recipes are \"make ahead\", can be served at room temperature or cold, or can be cooked in thirty minutes or less. There is also an index of recipes by cuisine in addition to the standard alphabetic one. \u003c/p>\n\u003cp>Criticisms? Not all the recipes get the names in the original language. I'm not sure why. A lack of photographs makes it hard to know what dishes should look like when completed, and very few illustrations demonstrate techniques. Other than that, this one's a keeper!\u003c/p>\n\u003cp>Here's a braised gingery peanut chicken recipe from the book for you to try:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Nketia Fla\u003c/b> (Ghana)\u003cbr>\u003cb>Groundnut (Peanut) Stew with Chicken\u003c/b>\u003cbr>Makes 4 servings\u003cbr>Time about 1 1/2 hours largely unattended\u003c/p>\n\u003cp>2 tablespoons corn, grapeseed or other neutral oil\u003cbr>8 chicken thighs, trimmed of excess fat\u003cbr>Salt and black pepper to taste\u003cbr>1 medium onion, chopped\u003cbr>One 1-inch piece fresh ginger, peeled and minced\u003cbr>1/2 teaspoon cayenne, or more to taste\u003cbr>1 1/2 cups chopped tomatoes (canned are fine)\u003cbr>1 quart chicken stock, preferably homemade\u003cbr>3/4 cup natural peanut butter, preferably chunky\u003c/p>\n\u003cp>1. Put the oil in a deep skillet over medium-high heat. When it shimmers, put chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but two tablespoons of the fat.\u003c/p>\n\u003cp>2. Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes. \u003c/p>\n\u003cp>3. Return the chicken pieces to the casserole and add 3 1/2 cups of chicken stock. Bring to a boil then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust seasoning, and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDthebestrecipesintheworld.png\">\u003cbr>Mark Bittman is my kind of cookbook writer. He manages to take complicated recipes and make them simple. The other thing I appreciate about Bittman is that he is not a chef. While I love what restaurant chefs do, it does not always translate successfully to the home. Or the home cook. \u003c/p>\n\u003cp>Recently I was interviewed about a certain publication that refers to it's recipes as the best. I slammed them. How can there really be a \"best\"? I'm still not sure there is a best--but there are \"best loved\" recipes and the latest cookbook by Bittman, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767906721/kqedorg-20\">The Best Recipes in the World\u003c/a>\u003c/b> (more than 1000 recipes, $29.95) manages to capture a lot of them. This book is a great introduction to many wonderful cuisines around the world. Is it the definitive Italian cookbook, Mexican cookbook, Chinese cookbook? No. But it is an awfully good start. \u003c/p>\n\u003cp>Unlike some of his other books this one does assume a certain level of basic cooking knowledge. But for the advanced beginner none of the recipes should be too challenging. Some great features of this book include a guide to which recipes are \"make ahead\", can be served at room temperature or cold, or can be cooked in thirty minutes or less. There is also an index of recipes by cuisine in addition to the standard alphabetic one. \u003c/p>\n\u003cp>Criticisms? Not all the recipes get the names in the original language. I'm not sure why. A lack of photographs makes it hard to know what dishes should look like when completed, and very few illustrations demonstrate techniques. Other than that, this one's a keeper!\u003c/p>\n\u003cp>Here's a braised gingery peanut chicken recipe from the book for you to try:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Nketia Fla\u003c/b> (Ghana)\u003cbr>\u003cb>Groundnut (Peanut) Stew with Chicken\u003c/b>\u003cbr>Makes 4 servings\u003cbr>Time about 1 1/2 hours largely unattended\u003c/p>\n\u003cp>2 tablespoons corn, grapeseed or other neutral oil\u003cbr>8 chicken thighs, trimmed of excess fat\u003cbr>Salt and black pepper to taste\u003cbr>1 medium onion, chopped\u003cbr>One 1-inch piece fresh ginger, peeled and minced\u003cbr>1/2 teaspoon cayenne, or more to taste\u003cbr>1 1/2 cups chopped tomatoes (canned are fine)\u003cbr>1 quart chicken stock, preferably homemade\u003cbr>3/4 cup natural peanut butter, preferably chunky\u003c/p>\n\u003cp>1. Put the oil in a deep skillet over medium-high heat. When it shimmers, put chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but two tablespoons of the fat.\u003c/p>\n\u003cp>2. Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes. \u003c/p>\n\u003cp>3. Return the chicken pieces to the casserole and add 3 1/2 cups of chicken stock. Bring to a boil then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust seasoning, and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ode to Canteen",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen1-791067.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen1-787676.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On a dark and stormy night...ok, well, blustery anyway, we were blown in to the warm glow of \u003ca href=\"http://www.jdvhospitality.com/dining/dining/337\">\u003cstrong>Canteen\u003c/strong>\u003c/a>, an urban-retro diner the size of a small chihuahua (postage stamp was just too obvious). Nestled in the heart of the \"Tendernob\" and adjacent to the \u003ca href=\"http://www.jdvhospitality.com/hotels/hotel/4\">\u003cstrong>Commodore Hotel\u003c/strong>\u003c/a> (\"near the \u003ca href=\"http://www.yelp.com/biz_details?biz_id=YZ69uiH6NtAoyTJ1f4gFIA\">\u003cstrong>Red Room\u003c/strong>\u003c/a>!\" my uber-social friend Davina exclaimed), the tiny restaurant opened earlier this year to mouthwatering reviews.\u003c/p>\n\u003cp>This was my birthday surprise dinner, and it had topped my list for quite some time. So when we headed in that direction, and then circled the block a few times looking for parking, my excited anticipation grew to near-squealing point. We arrived a bit early for our reservation, but we were happily whisked into one of 4 cozy little booths lining the wall, opposite the counter seating and open kitchen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen2-713541.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen2-711247.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Tucked into our booth, sipping a fabulous glass of Italian red \"Gironia\" from Montepulciano, we sat back and took in the decor as the restaurant began to fill up for the 7:30 seating. The curved lime-green \u003ca href=\"http://www.formica.com/publish/site/na/us/en/index/laminate/colors_collections/color_portfolio.detail.4177.0001.html\">\u003cstrong>Formica \u003c/strong>\u003c/a>bar lined with vinyl-topped stools, the giant retro clock, and the quilted chrome bar wall and kitchen shelving gave the restaurant a decidedly 50s flair, but with an urban sensibility. Minimalist lighting, pine tabletops, bookshelves lining the booth wall, and a whimsical array of books added to the modern feel that I was having dinner at an underground restaurant located in someone's loft.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But really what we were there for was to sample chef and owner \u003ca href=\"http://starchefs.com/chefs/rising_stars/2005/sf/html/bio_d_leary.shtml\">\u003cstrong>Dennis Leary's\u003c/strong>\u003c/a> creative cuisine which I had heard \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/06/12/CMGL7CDMN11.DTL&type=food\">\u003cstrong>so much\u003c/strong>\u003c/a> about. Looking over the eclectic menu, we were intrigued by the choice but at a loss as to how to choose from the limited menu. Fortunately our enthusiastic waiter helped us navigate our way through first and main courses, and suggested we place our order in advance for the lemon souffle (I'm a sucker for anything lemon).\u003c/p>\n\u003cp>As with, in my personal opinion, any great chef who wants to lure you in, we started with a little \u003ca href=\"http://amuse-bouche.net/\">\u003cstrong>amuse-bouche\u003c/strong>\u003c/a>, a tiny token from the chef that makes you feel special and surprised, and also wakes up your palate for the dishes to come. In this case, it was a small shot glass filled with creamy spinach soup, both light and refreshing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen6-769611.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen6-767262.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We opened the meal with a crisp salad of tender raw shaved artichokes, bitter endive, and parsley salad, tossed with chopped bresaola (of which I wished there was more), and topped with an egg-shaped nugget of fried anchovy butter. The fried butter, which fit in the category of \"How'd he do that?!\" oozed over the salad, creating a thick, creamy, pungent dressing. It was a bit heavy on the anchovy, but brilliant nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen4-730581.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen4-727218.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This creative use of unexpected flavors and textures carried through in the main dishes and was most eloquently pulled off in the navarin of veal: fork-tender, melt-in-your-mouth chunks of veal bathed in a light, creamy, lemony sauce, set atop silky carrot puree. Crunchy chopped escarole and piquant red onions, strewn across the top of the stew, finished the dish. This was not at all a flavor combination that I would ever conceive of, but it was perfectly balanced and memorably delicious. (Wanting to try as much as possible, we often share dishes. Bad idea with this one. I wanted it all to myself, and though I was the birthday girl, even that couldn't save me from the navarin of veal duel.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen5-750861.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen5-748490.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our second dish, roasted rockfish, a meaty yet flaky white fish, was encrusted with toasty pepitas (crunchy green pumpkin seeds) and served alongside a smokey eggplant puree and raw tomato-fennel salad. The fish was superbly fresh and the flavors interesting, but the delicate flavor of the fish was slightly overwhelmed by the strong flavors of the pumpkin seeds and smokey eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen3-739384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen3-736167.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We thought we were completely satiated, but our eyes brightened when the just-out-of-the-oven lemon souffle was whisked to our table like a whirling dervish. With a crisp caramelized top and a creamy center, the light and eggy souffle seemed to have everything going for it, but for me, it was overly sweet with a candy-like flavor.\u003c/p>\n\u003cp>Our second dessert, however, a pear clafoutis topped with a mound of fresh goat's cheese and drizzled with vanilla syrup brought me right back into Leary's world. Once again, the unexpected elements of the dish blew me away (oh look, we've come full circle). The puffed oven pancake was studded with tender bits of pear, it's delicate sweetness enhanced by the salty cheese and balanced with a drizzle of vanilla syrup. The perfect end to the meal.\u003c/p>\n\u003cp>But I think the cherry on top was when we turned to go, and the entire staff, including Leary, turned and waved goodbye, bidding us a lovely evening in the blustery San Francisco night. I know I'll be back and I can't wait to see what Leary comes up with next.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Canteen\u003c/strong>\u003cbr>817 Sutter Street (near Jones)\u003cbr>San Francisco, CA\u003cbr>(415) 928-8870\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open for breakfast, lunch, and dinner\u003cbr>Reservations accepted for dinner only\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/canteen1-791067.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen1-787676.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On a dark and stormy night...ok, well, blustery anyway, we were blown in to the warm glow of \u003ca href=\"http://www.jdvhospitality.com/dining/dining/337\">\u003cstrong>Canteen\u003c/strong>\u003c/a>, an urban-retro diner the size of a small chihuahua (postage stamp was just too obvious). Nestled in the heart of the \"Tendernob\" and adjacent to the \u003ca href=\"http://www.jdvhospitality.com/hotels/hotel/4\">\u003cstrong>Commodore Hotel\u003c/strong>\u003c/a> (\"near the \u003ca href=\"http://www.yelp.com/biz_details?biz_id=YZ69uiH6NtAoyTJ1f4gFIA\">\u003cstrong>Red Room\u003c/strong>\u003c/a>!\" my uber-social friend Davina exclaimed), the tiny restaurant opened earlier this year to mouthwatering reviews.\u003c/p>\n\u003cp>This was my birthday surprise dinner, and it had topped my list for quite some time. So when we headed in that direction, and then circled the block a few times looking for parking, my excited anticipation grew to near-squealing point. We arrived a bit early for our reservation, but we were happily whisked into one of 4 cozy little booths lining the wall, opposite the counter seating and open kitchen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen2-713541.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen2-711247.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Tucked into our booth, sipping a fabulous glass of Italian red \"Gironia\" from Montepulciano, we sat back and took in the decor as the restaurant began to fill up for the 7:30 seating. The curved lime-green \u003ca href=\"http://www.formica.com/publish/site/na/us/en/index/laminate/colors_collections/color_portfolio.detail.4177.0001.html\">\u003cstrong>Formica \u003c/strong>\u003c/a>bar lined with vinyl-topped stools, the giant retro clock, and the quilted chrome bar wall and kitchen shelving gave the restaurant a decidedly 50s flair, but with an urban sensibility. Minimalist lighting, pine tabletops, bookshelves lining the booth wall, and a whimsical array of books added to the modern feel that I was having dinner at an underground restaurant located in someone's loft.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But really what we were there for was to sample chef and owner \u003ca href=\"http://starchefs.com/chefs/rising_stars/2005/sf/html/bio_d_leary.shtml\">\u003cstrong>Dennis Leary's\u003c/strong>\u003c/a> creative cuisine which I had heard \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/06/12/CMGL7CDMN11.DTL&type=food\">\u003cstrong>so much\u003c/strong>\u003c/a> about. Looking over the eclectic menu, we were intrigued by the choice but at a loss as to how to choose from the limited menu. Fortunately our enthusiastic waiter helped us navigate our way through first and main courses, and suggested we place our order in advance for the lemon souffle (I'm a sucker for anything lemon).\u003c/p>\n\u003cp>As with, in my personal opinion, any great chef who wants to lure you in, we started with a little \u003ca href=\"http://amuse-bouche.net/\">\u003cstrong>amuse-bouche\u003c/strong>\u003c/a>, a tiny token from the chef that makes you feel special and surprised, and also wakes up your palate for the dishes to come. In this case, it was a small shot glass filled with creamy spinach soup, both light and refreshing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen6-769611.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen6-767262.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We opened the meal with a crisp salad of tender raw shaved artichokes, bitter endive, and parsley salad, tossed with chopped bresaola (of which I wished there was more), and topped with an egg-shaped nugget of fried anchovy butter. The fried butter, which fit in the category of \"How'd he do that?!\" oozed over the salad, creating a thick, creamy, pungent dressing. It was a bit heavy on the anchovy, but brilliant nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen4-730581.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen4-727218.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This creative use of unexpected flavors and textures carried through in the main dishes and was most eloquently pulled off in the navarin of veal: fork-tender, melt-in-your-mouth chunks of veal bathed in a light, creamy, lemony sauce, set atop silky carrot puree. Crunchy chopped escarole and piquant red onions, strewn across the top of the stew, finished the dish. This was not at all a flavor combination that I would ever conceive of, but it was perfectly balanced and memorably delicious. (Wanting to try as much as possible, we often share dishes. Bad idea with this one. I wanted it all to myself, and though I was the birthday girl, even that couldn't save me from the navarin of veal duel.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen5-750861.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen5-748490.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our second dish, roasted rockfish, a meaty yet flaky white fish, was encrusted with toasty pepitas (crunchy green pumpkin seeds) and served alongside a smokey eggplant puree and raw tomato-fennel salad. The fish was superbly fresh and the flavors interesting, but the delicate flavor of the fish was slightly overwhelmed by the strong flavors of the pumpkin seeds and smokey eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/canteen3-739384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/canteen3-736167.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We thought we were completely satiated, but our eyes brightened when the just-out-of-the-oven lemon souffle was whisked to our table like a whirling dervish. With a crisp caramelized top and a creamy center, the light and eggy souffle seemed to have everything going for it, but for me, it was overly sweet with a candy-like flavor.\u003c/p>\n\u003cp>Our second dessert, however, a pear clafoutis topped with a mound of fresh goat's cheese and drizzled with vanilla syrup brought me right back into Leary's world. Once again, the unexpected elements of the dish blew me away (oh look, we've come full circle). The puffed oven pancake was studded with tender bits of pear, it's delicate sweetness enhanced by the salty cheese and balanced with a drizzle of vanilla syrup. The perfect end to the meal.\u003c/p>\n\u003cp>But I think the cherry on top was when we turned to go, and the entire staff, including Leary, turned and waved goodbye, bidding us a lovely evening in the blustery San Francisco night. I know I'll be back and I can't wait to see what Leary comes up with next.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Canteen\u003c/strong>\u003cbr>817 Sutter Street (near Jones)\u003cbr>San Francisco, CA\u003cbr>(415) 928-8870\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open for breakfast, lunch, and dinner\u003cbr>Reservations accepted for dinner only\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_oven_300.jpg\">\u003c/p>\n\u003cp>Few dishes elicit such a visceral reaction quite like a precariously towering, steaming \u003cstrong>soufflé\u003c/strong> puffed up in all it's glory. Upon placement, a purring of oooohs and ahhhhhhs commence, ending only when the last bite of these delectable clouds has been consumed. So why is it that something so physiologically powerful is so darn hard to make right and so easy to make wrong? A myriad of landmines are buried on the path to a perfect soufflé such as over beating the egg whites, letting the whipped egg whites stand too long, a too hot oven, a too cold oven, etc... which is why I don't venture down this road too often. \u003c/p>\n\u003cp>So from where did this enigma hail? No one can pinpoint a date or a person solely responsible though it is undeniably a French culinary invention and to say otherwise would incite nothing short of a revolution. Earliest mentions date back to the late 18th century where it was served at La Grande Taverne de Londres in Paris by Chef Beauvilliers whom Brillat-Savarin lauded as \"...for more than fifteen years the most famous restaurateur in Paris.\" \u003cem>Pas mal\u003c/em> (not bad)! Marie Antoine Carême describes the technique in great detail in his book, Patissier Royal Parisien. It seems that for nearly 200 years, cooks have been baffled by this collapsing conundrum. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_done_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Soufflé, \u003c/strong>from the verb \u003cem>souffler\u003c/em>, which means \"to blow up\" or \"puff up\" is a rather accurate description of what happens to this combination of a base, usually of flavored cream sauce or purée which transports the flavor, and beaten egg whites which create the lift. So far, so good. I have a huge jar of passion fruit purée so I thought \u003cem>pourquoi pas \u003c/em>(why not)? I adapted a recipe from Marcus Samuelson, chef at \u003ca href=\"http://www.aquavit.org/flash.html\">\u003cstrong>Aquavit\u003c/strong>\u003c/a> in New York City. His recipe calls for the juice of one lime but my passion fruit purée is so tart that I made the executive decision to pass that item. Sorry, you can take the girl out of the Valley... \u003cem>Bon courage\u003c/em> (good luck)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit Soufflé\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>• 8 egg whites \u003cbr>• 1 cup sugar \u003cbr>• 2 tbsp water \u003cbr>• 1 vanilla bean, cut & scraped (I was out so I used 1 tsp vanilla extract)\u003cbr>• 1 cup passion fruit purée \u003cbr>• butter & sugar (for brushing on ramekins) \u003c/p>\n\u003cp>1. Preheat oven to 400° F. \u003c/p>\n\u003cp>2. Rub six ramekins with butter at room temperature and coat with sugar. Place in fridge until ready to fill. \u003c/p>\n\u003cp>Note: Take a pastry brush (I use a regular paint brush from the hardware store and run it through the dishwasher first) and brush up and down the sides like ChaChi in Karate Kid -- wax on wax off paint up paint down, I know I'm dating myself -- and coat with sugar. This technique is called \u003cem>chimiser\u003c/em> (shi-mee-zay). This creates up and down ridges which helps the soufflé climb up the side of the dish. See Chef John, I \u003cem>was \u003c/em>paying attention!\u003c/p>\n\u003cp>3. Bring water, vanilla bean and sugar to a boil. \u003c/p>\n\u003cp>4. Whisk egg whites with an electric mixer until soft peaks form. \u003c/p>\n\u003cp>5. Add in the sugar /water /vanilla liquid. Whisk again with a warm whisk until stiff peaks form. \u003c/p>\n\u003cp>6. Gently fold in passion fruit purée with a spatula. \u003c/p>\n\u003cp>7. Fill ramekins with the mixture and bake for 7-10 minutes based on your oven. \u003c/p>\n\u003cp>8. Remove gingerly from oven, carefully not to knock it against anything, and serve immediately.\u003c/p>\n\u003cp>9. Hear oooohs and ahhhhhs. \u003c/p>\n\u003cp>10. Eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_bite_300.jpg\">\u003c/p>\n\u003cp>If you have a hankering for a soufflé and happen to in my hood, an old Paris institution aptly named \u003cstrong>Le Soufflé\u003c/strong> is serving them for starter, main course and dessert with delicacies such as asparagus soufflé, chicken soufflé, seafood soufflé and one of the most mindblowing desserts I've ever had, the Grand Marnier soufflé. The waiter sets it in front of you for a moment so you can inhale the orange aroma wafting upward before plunging his spoon in a few times and dousing it with Grand Marnier. Le Oooh. Le Ahhh. Le Purrr.\u003c/p>\n\u003cp>______________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Le Soufflé\u003cbr>36, rue du Mont Thabor \u003cbr>75001 Paris, France\u003cbr>+33 1 42 60 27 19\u003cbr>(M) #1, #12, #8 Concorde\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_oven_300.jpg\">\u003c/p>\n\u003cp>Few dishes elicit such a visceral reaction quite like a precariously towering, steaming \u003cstrong>soufflé\u003c/strong> puffed up in all it's glory. Upon placement, a purring of oooohs and ahhhhhhs commence, ending only when the last bite of these delectable clouds has been consumed. So why is it that something so physiologically powerful is so darn hard to make right and so easy to make wrong? A myriad of landmines are buried on the path to a perfect soufflé such as over beating the egg whites, letting the whipped egg whites stand too long, a too hot oven, a too cold oven, etc... which is why I don't venture down this road too often. \u003c/p>\n\u003cp>So from where did this enigma hail? No one can pinpoint a date or a person solely responsible though it is undeniably a French culinary invention and to say otherwise would incite nothing short of a revolution. Earliest mentions date back to the late 18th century where it was served at La Grande Taverne de Londres in Paris by Chef Beauvilliers whom Brillat-Savarin lauded as \"...for more than fifteen years the most famous restaurateur in Paris.\" \u003cem>Pas mal\u003c/em> (not bad)! Marie Antoine Carême describes the technique in great detail in his book, Patissier Royal Parisien. It seems that for nearly 200 years, cooks have been baffled by this collapsing conundrum. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_done_300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Soufflé, \u003c/strong>from the verb \u003cem>souffler\u003c/em>, which means \"to blow up\" or \"puff up\" is a rather accurate description of what happens to this combination of a base, usually of flavored cream sauce or purée which transports the flavor, and beaten egg whites which create the lift. So far, so good. I have a huge jar of passion fruit purée so I thought \u003cem>pourquoi pas \u003c/em>(why not)? I adapted a recipe from Marcus Samuelson, chef at \u003ca href=\"http://www.aquavit.org/flash.html\">\u003cstrong>Aquavit\u003c/strong>\u003c/a> in New York City. His recipe calls for the juice of one lime but my passion fruit purée is so tart that I made the executive decision to pass that item. Sorry, you can take the girl out of the Valley... \u003cem>Bon courage\u003c/em> (good luck)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit Soufflé\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>• 8 egg whites \u003cbr>• 1 cup sugar \u003cbr>• 2 tbsp water \u003cbr>• 1 vanilla bean, cut & scraped (I was out so I used 1 tsp vanilla extract)\u003cbr>• 1 cup passion fruit purée \u003cbr>• butter & sugar (for brushing on ramekins) \u003c/p>\n\u003cp>1. Preheat oven to 400° F. \u003c/p>\n\u003cp>2. Rub six ramekins with butter at room temperature and coat with sugar. Place in fridge until ready to fill. \u003c/p>\n\u003cp>Note: Take a pastry brush (I use a regular paint brush from the hardware store and run it through the dishwasher first) and brush up and down the sides like ChaChi in Karate Kid -- wax on wax off paint up paint down, I know I'm dating myself -- and coat with sugar. This technique is called \u003cem>chimiser\u003c/em> (shi-mee-zay). This creates up and down ridges which helps the soufflé climb up the side of the dish. See Chef John, I \u003cem>was \u003c/em>paying attention!\u003c/p>\n\u003cp>3. Bring water, vanilla bean and sugar to a boil. \u003c/p>\n\u003cp>4. Whisk egg whites with an electric mixer until soft peaks form. \u003c/p>\n\u003cp>5. Add in the sugar /water /vanilla liquid. Whisk again with a warm whisk until stiff peaks form. \u003c/p>\n\u003cp>6. Gently fold in passion fruit purée with a spatula. \u003c/p>\n\u003cp>7. Fill ramekins with the mixture and bake for 7-10 minutes based on your oven. \u003c/p>\n\u003cp>8. Remove gingerly from oven, carefully not to knock it against anything, and serve immediately.\u003c/p>\n\u003cp>9. Hear oooohs and ahhhhhs. \u003c/p>\n\u003cp>10. Eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/souffle_bite_300.jpg\">\u003c/p>\n\u003cp>If you have a hankering for a soufflé and happen to in my hood, an old Paris institution aptly named \u003cstrong>Le Soufflé\u003c/strong> is serving them for starter, main course and dessert with delicacies such as asparagus soufflé, chicken soufflé, seafood soufflé and one of the most mindblowing desserts I've ever had, the Grand Marnier soufflé. The waiter sets it in front of you for a moment so you can inhale the orange aroma wafting upward before plunging his spoon in a few times and dousing it with Grand Marnier. Le Oooh. Le Ahhh. Le Purrr.\u003c/p>\n\u003cp>______________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Le Soufflé\u003cbr>36, rue du Mont Thabor \u003cbr>75001 Paris, France\u003cbr>+33 1 42 60 27 19\u003cbr>(M) #1, #12, #8 Concorde\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103-792738.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103-787377.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>KQED's new local program \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> premiered last night! The series will be aired Thursdays at 7:30pm and Saturdays at 1:30pm on KQED TV9. You will also be able to view it on Comcast On Demand and KQED 191 Life.\u003c/p>\n\u003cp>Every week, \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> features three guests who are local diners, not professional restaurant critics. Each guest chooses their favorite restaurant and the other two guests visit that restaurant under total anonymity -- the restaurants are not notified that Check, Please! \"reviewers\" are dining there. After trying each other's restaurant recommendations, the guests come on the show to discuss, dispute, and celebrate their dining experiences with lively commentary. The panel of diners is moderated by host \u003ca href=\"http://blogs.kqed.org/food/?page_id=3\">\u003cstrong>Leslie Sbrocco\u003c/strong>\u003c/a>, an award-winning author and wine connoisseur. At the end of the show, each restaurant is rated based on the panelists' comments.\u003c/p>\n\u003cp>The \u003cstrong>Check, Please! blog\u003c/strong> (\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>kqed.org/checkplease\u003c/strong>\u003c/a>) features restaurant information, recipes and guest reviews. Videos of each episode and a food photo gallery will soon be available.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=21\">\u003cstrong>This week's episode 1\u003c/strong>\u003c/a> reviewed: \u003ca href=\"http://blogs.kqed.org/food/?p=26\">\u003cstrong>Old Krakow Polish Restaurant\u003c/strong>\u003c/a>, \u003ca href=\"http://blogs.kqed.org/food/?p=25\">\u003cstrong>Incanto\u003c/strong>\u003c/a> and \u003ca href=\"http://blogs.kqed.org/food/?p=24\">\u003cstrong>The Hard Knox Cafe\u003c/strong>\u003c/a>. 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>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake1-737946.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake1-731976.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again. The leaves are changing, the apples are tasting crisp, tart, and Sierra-beautiful, the wine should be mulling, and \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/\">SF Drake\u003c/a>\u003c/b> is in the hizzouse! God, I do love this cheese. In fact, I love this cheese so much I shouldn't even be writing about it because those limited-time-only rounds are mine. ALL MINE!\u003c/p>\n\u003cp>I have a particular soft, squishy, smelly spot for this cheese, because when I first started cheesemongering over a year ago, one of my initial jobs was to offer up tastes of the cheese to the passing public and give a little spiel: \"This is Cowgirl Creamery's new cheese. It's a triple-cream, cow's milk cheese that has been washed in a sweet Provençal wine called Baume de Venise and aged with currants on top. Yes, it's made with organic milk and you should let it come to room temperature for at least an hour to appreciate the full-flavoredness of it.\" I don't even know if \"flavoredness\" is even a word and I suspect it isn't but I was a youngish cheesemonger at the time and eager and hyper and newly discovering the black beauties of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">Blue Bottle Coffee\u003c/a>\u003c/b>, so you'll have to just go with it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake2-798367.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake2-791073.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Anyway, SF Drake is back. Urban legend has it that the creation of this buttery cheese was a happy accident. Much as Red Hawk was a happy accident of Mt. Tams getting wet and being saved by a saltwater brine, supposedly SF Drake was born out of Red Hawks getting even wetter and being saved by getting drunk. As many of us are. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This cheese is seductive and tangy and every time I open my fridge, I get a major whiff of stank. But in a good way. It spikes your tongue with intense flavor yet has a subtle underlying sweetness. I specifically broke out this cheese tonight because I wanted to see if it could stand up to \u003cb>\u003ca href=\"http://www.bonnydoonvineyard.com/\">Bonny Doon's Old Telegram 2003\u003c/a>\u003c/b>. Oh, it could. It could and it did. Old Telegram (I'm convinced that, in true Bonny Doon fashion, they are having their little fun with the Châteauneuf-du-Pape Vieux Télégraphe) is a gorgeous, earthy mourvèdre that is rife with deep, dark red fruit and even manages to ebb out the slightest hint of lavender. I'm buying a case of that little beauty. To go with my multiple cases of SF Drake.\u003c/p>\n\u003cp>You can find SF Drake in some grocery stores, but you'll probably get the best price at Cowgirl Creamery in the Ferry Building. Ask for me and I'll hook you up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If I haven't already eaten all of them.\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/sfdrake1-737946.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake1-731976.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again. The leaves are changing, the apples are tasting crisp, tart, and Sierra-beautiful, the wine should be mulling, and \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/\">SF Drake\u003c/a>\u003c/b> is in the hizzouse! God, I do love this cheese. In fact, I love this cheese so much I shouldn't even be writing about it because those limited-time-only rounds are mine. ALL MINE!\u003c/p>\n\u003cp>I have a particular soft, squishy, smelly spot for this cheese, because when I first started cheesemongering over a year ago, one of my initial jobs was to offer up tastes of the cheese to the passing public and give a little spiel: \"This is Cowgirl Creamery's new cheese. It's a triple-cream, cow's milk cheese that has been washed in a sweet Provençal wine called Baume de Venise and aged with currants on top. Yes, it's made with organic milk and you should let it come to room temperature for at least an hour to appreciate the full-flavoredness of it.\" I don't even know if \"flavoredness\" is even a word and I suspect it isn't but I was a youngish cheesemonger at the time and eager and hyper and newly discovering the black beauties of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">Blue Bottle Coffee\u003c/a>\u003c/b>, so you'll have to just go with it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake2-798367.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sfdrake2-791073.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Anyway, SF Drake is back. Urban legend has it that the creation of this buttery cheese was a happy accident. Much as Red Hawk was a happy accident of Mt. Tams getting wet and being saved by a saltwater brine, supposedly SF Drake was born out of Red Hawks getting even wetter and being saved by getting drunk. As many of us are. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cheese is seductive and tangy and every time I open my fridge, I get a major whiff of stank. But in a good way. It spikes your tongue with intense flavor yet has a subtle underlying sweetness. I specifically broke out this cheese tonight because I wanted to see if it could stand up to \u003cb>\u003ca href=\"http://www.bonnydoonvineyard.com/\">Bonny Doon's Old Telegram 2003\u003c/a>\u003c/b>. Oh, it could. It could and it did. Old Telegram (I'm convinced that, in true Bonny Doon fashion, they are having their little fun with the Châteauneuf-du-Pape Vieux Télégraphe) is a gorgeous, earthy mourvèdre that is rife with deep, dark red fruit and even manages to ebb out the slightest hint of lavender. I'm buying a case of that little beauty. To go with my multiple cases of SF Drake.\u003c/p>\n\u003cp>You can find SF Drake in some grocery stores, but you'll probably get the best price at Cowgirl Creamery in the Ferry Building. Ask for me and I'll hook you up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If I haven't already eaten all of them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://homepage.mac.com/amybsherman/images/KQEDColton.png\">\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDColton.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cb>Title:\u003c/b> Line cook, \u003cb>\u003ca href=\"http://www.bocasf.com/site/start.html\">Bocadillos\u003c/a>\u003c/b>\u003cbr>\u003cb>Home town:\u003c/b> Sacramento, CA\u003c/p>\n\u003cp>\u003cb>1. How did you get into cooking?\u003c/b>\u003cbr>I was working at Starbucks when I was 17. One night I took home a cookbook and I cooked dinner for my roommates. I made potato salad, blueberry cornbread, and some kind of barbecued chicken. I remember the look on peoples faces and how it made me feel and that was how I realized I really enjoyed cooking. \u003c/p>\n\u003cp>After that I bought a lot of books and watched a lot of cooking shows, ate out a lot. Three years ago I graduated from culinary school.\u003c/p>\n\u003cp>\u003cb>2. What do you enjoy about being a line cook at Bocadillos?\u003c/b>\u003cbr>I like the hours. The work changes quite a bit on a daily basis. I've been here about nine months and it's very fast paced. In the kitchen you build a strong bond working with people again and again in a stressful environment. It's very rewarding.\u003c/p>\n\u003cp>The Executive Chef and I have the same ideas, we both worked in fine dining. I like making great simple food. I want to make food that other chefs want to eat. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3. What misconceptions do people have about what you do?\u003c/b>\u003cbr>People have no idea. People think we kind of sit back, just like cooking at home. We're some of the hardest working people in a restaurant. On a busy Saturday night I run from 2:30 until 11:30 at night, and I take home half of what the front of the house staff does.\u003c/p>\n\u003cp>\u003cb>4. Why are small plates so popular right now?\u003c/b>\u003cbr>I look at a menu and I always want to try at least four or five things. Then no matter what I order, I always find myself wishing I ordered something else. With small plates you have the ability to try a few different things. \u003c/p>\n\u003cp>Small plate dining creates a less formal environment where you can share dishes. When you eat at a place like Bocadillos there's a lot more flexibility. If you want to have a bottle of wine and a snack before a movie you could do that or if you want to have five or six plates and stay for a couple hours you can do that too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Where do you like to eat out?\u003c/b>\u003cbr>The places I like to eat at and where I can afford to eat are two different things! If money was no object I would particularly like to eat at \u003cb>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003c/b> and the French Laundry of course. On an everyday basis I like House of Nanking, cheap Vietnamese places such as Tu Lan. In North Beach I like \u003cb>\u003ca href=\"http://www.geocities.com/jeffjordan_sf/\">Giordano Bros\u003c/a>\u003c/b> where they put coleslaw and fries on the sandwiches. In the lower Haight on Tuesdays \u003cb>\u003ca href=\"http://www.scowl.nu/lhrg/businesses/rosamunde.html\">Rosamunde\u003c/a>\u003c/b> sells a burger. I swear it's one of the best hamburgers I've had ever. People line up for it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://homepage.mac.com/amybsherman/images/KQEDColton.png\">\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDColton.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cb>Title:\u003c/b> Line cook, \u003cb>\u003ca href=\"http://www.bocasf.com/site/start.html\">Bocadillos\u003c/a>\u003c/b>\u003cbr>\u003cb>Home town:\u003c/b> Sacramento, CA\u003c/p>\n\u003cp>\u003cb>1. How did you get into cooking?\u003c/b>\u003cbr>I was working at Starbucks when I was 17. One night I took home a cookbook and I cooked dinner for my roommates. I made potato salad, blueberry cornbread, and some kind of barbecued chicken. I remember the look on peoples faces and how it made me feel and that was how I realized I really enjoyed cooking. \u003c/p>\n\u003cp>After that I bought a lot of books and watched a lot of cooking shows, ate out a lot. Three years ago I graduated from culinary school.\u003c/p>\n\u003cp>\u003cb>2. What do you enjoy about being a line cook at Bocadillos?\u003c/b>\u003cbr>I like the hours. The work changes quite a bit on a daily basis. I've been here about nine months and it's very fast paced. In the kitchen you build a strong bond working with people again and again in a stressful environment. It's very rewarding.\u003c/p>\n\u003cp>The Executive Chef and I have the same ideas, we both worked in fine dining. I like making great simple food. I want to make food that other chefs want to eat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>3. What misconceptions do people have about what you do?\u003c/b>\u003cbr>People have no idea. People think we kind of sit back, just like cooking at home. We're some of the hardest working people in a restaurant. On a busy Saturday night I run from 2:30 until 11:30 at night, and I take home half of what the front of the house staff does.\u003c/p>\n\u003cp>\u003cb>4. Why are small plates so popular right now?\u003c/b>\u003cbr>I look at a menu and I always want to try at least four or five things. Then no matter what I order, I always find myself wishing I ordered something else. With small plates you have the ability to try a few different things. \u003c/p>\n\u003cp>Small plate dining creates a less formal environment where you can share dishes. When you eat at a place like Bocadillos there's a lot more flexibility. If you want to have a bottle of wine and a snack before a movie you could do that or if you want to have five or six plates and stay for a couple hours you can do that too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Where do you like to eat out?\u003c/b>\u003cbr>The places I like to eat at and where I can afford to eat are two different things! If money was no object I would particularly like to eat at \u003cb>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003c/b> and the French Laundry of course. On an everyday basis I like House of Nanking, cheap Vietnamese places such as Tu Lan. In North Beach I like \u003cb>\u003ca href=\"http://www.geocities.com/jeffjordan_sf/\">Giordano Bros\u003c/a>\u003c/b> where they put coleslaw and fries on the sandwiches. In the lower Haight on Tuesdays \u003cb>\u003ca href=\"http://www.scowl.nu/lhrg/businesses/rosamunde.html\">Rosamunde\u003c/a>\u003c/b> sells a burger. I swear it's one of the best hamburgers I've had ever. People line up for it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://fogcity.blogs.com/photos/desiree_dinner/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/thumbs1-774041.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I have always respected \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> for their sense of community and their use of direct fundraising to help that community when possible. Last year, I \u003ca href=\"http://fogcity.blogs.com/jen/2004/07/michoacan_feast.html\">wrote\u003c/a> about an event that Andy and Julia of Mariquita held at their farm when one of their employees was in a car accident.\u003c/p>\n\u003cp>After Hurricane Rita this year, Andy and Julia saw another need that they could fulfill, and went to work doing so. Instead of holding an event to give money to the Red Cross or another big organization, Julia contacted Slow Food Louisiana and was connected with \u003ca href=\"http://www.mariquita.com/news/CoreFarm.html\">Taylor's Happy Oaks\u003c/a>, a Louisiana farm that is a lot like Mariquita and that had been hurt in the hurricane.\u003c/p>\n\u003cp>Combine Mariquita's produce and goats with chef Anne Gingrass and her restaurant Desiree, and a fundraising event was created. Last Friday night, a dinner cost of $45 was admittance to a wonderful dinner at \u003ca href=\"http://www.desireecafe.com/\">Desiree Cafe\u003c/a> in the Presidio.\u003c/p>\n\u003cp>Potato and caviar puree with cucumbers and flat bread\u003cbr>Pimientos de Padron sauteed in olive oil\u003cbr>Lemon and egg soup\u003cbr>Eggplant and feta cheese salad with paprika and cilantro vinaigrette\u003cbr>Roast goat with green olives and buttered Israeli couscous\u003cbr>Baklava with frozen honey yogurt\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dinner was held in two seatings, and the 8.30 seating ran a bit late. We were all happy to see the appetizers -- potato and caviar puree made of whitefish caviar, grated potato, and topped with tobiko, \u003ca href=\"http://chezpim.typepad.com/blogs/2005/08/culinary_russia.html\">pimientos de padron\u003c/a> sauteed in olive oil, flat bread, and marinated cucumbers. The potato puree proved to be one of my favorites of the evening, and combined with the flat bread it was consumed quickly. There was plenty of food to go round, and the dinner was served family style.\u003c/p>\n\u003cp>Mariquita Farm raises goats and provided several for this dinner. While they don't do anything with the goats that technically makes money, they are an important part of the farm environment. They are natural weed eaters, and have the added benefit of being given as gifts to farm workers for special events, and for being provided for fundraisers such as this. Chef Gingrass prepared the goat with a smashed olive and garlic sauce, and surrounded it with olives and cherry tomatoes.\u003c/p>\n\u003cp>By the time dessert arrived, we were full up, but we all managed to taste the baklava and the luscious frozen honey yogurt. The baklava had a wonderful citrus taste to it. I ended up taking it home and it proved to be a delicious breakfast the next day.\u003c/p>\n\u003cp>This dinner was the second in a series of family-style dinners that Chef Gingrass hopes to have at Desiree. Not all will be fundraising events, and they will be an opportunity to have dinner at a restaurant that has a cult-like following for their lunches and breakfasts. The next dinner will be in the middle of November, and will most likely feature a whole slow cooked pig, cooked in a wooden box that is specially created for such a purpose. If you are interested, \u003ca href=\"http://www.desireecafe.com/\">contact Desiree Cafe\u003c/a> directly.\u003c/p>\n\u003cp>You can visit Mariquita's Farm booth on Saturdays at the \u003ca href=\"http://cuesa.org/markets/farmers/farm_61.php\">Ferry Plaza Farmer's Market\u003c/a>, or via their \u003ca href=\"http://www.mariquita.com/\">website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://fogcity.blogs.com/photos/desiree_dinner/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/thumbs2-758466.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://fogcity.blogs.com/photos/desiree_dinner/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/thumbs1-774041.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I have always respected \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> for their sense of community and their use of direct fundraising to help that community when possible. Last year, I \u003ca href=\"http://fogcity.blogs.com/jen/2004/07/michoacan_feast.html\">wrote\u003c/a> about an event that Andy and Julia of Mariquita held at their farm when one of their employees was in a car accident.\u003c/p>\n\u003cp>After Hurricane Rita this year, Andy and Julia saw another need that they could fulfill, and went to work doing so. Instead of holding an event to give money to the Red Cross or another big organization, Julia contacted Slow Food Louisiana and was connected with \u003ca href=\"http://www.mariquita.com/news/CoreFarm.html\">Taylor's Happy Oaks\u003c/a>, a Louisiana farm that is a lot like Mariquita and that had been hurt in the hurricane.\u003c/p>\n\u003cp>Combine Mariquita's produce and goats with chef Anne Gingrass and her restaurant Desiree, and a fundraising event was created. Last Friday night, a dinner cost of $45 was admittance to a wonderful dinner at \u003ca href=\"http://www.desireecafe.com/\">Desiree Cafe\u003c/a> in the Presidio.\u003c/p>\n\u003cp>Potato and caviar puree with cucumbers and flat bread\u003cbr>Pimientos de Padron sauteed in olive oil\u003cbr>Lemon and egg soup\u003cbr>Eggplant and feta cheese salad with paprika and cilantro vinaigrette\u003cbr>Roast goat with green olives and buttered Israeli couscous\u003cbr>Baklava with frozen honey yogurt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dinner was held in two seatings, and the 8.30 seating ran a bit late. We were all happy to see the appetizers -- potato and caviar puree made of whitefish caviar, grated potato, and topped with tobiko, \u003ca href=\"http://chezpim.typepad.com/blogs/2005/08/culinary_russia.html\">pimientos de padron\u003c/a> sauteed in olive oil, flat bread, and marinated cucumbers. The potato puree proved to be one of my favorites of the evening, and combined with the flat bread it was consumed quickly. There was plenty of food to go round, and the dinner was served family style.\u003c/p>\n\u003cp>Mariquita Farm raises goats and provided several for this dinner. While they don't do anything with the goats that technically makes money, they are an important part of the farm environment. They are natural weed eaters, and have the added benefit of being given as gifts to farm workers for special events, and for being provided for fundraisers such as this. Chef Gingrass prepared the goat with a smashed olive and garlic sauce, and surrounded it with olives and cherry tomatoes.\u003c/p>\n\u003cp>By the time dessert arrived, we were full up, but we all managed to taste the baklava and the luscious frozen honey yogurt. The baklava had a wonderful citrus taste to it. I ended up taking it home and it proved to be a delicious breakfast the next day.\u003c/p>\n\u003cp>This dinner was the second in a series of family-style dinners that Chef Gingrass hopes to have at Desiree. Not all will be fundraising events, and they will be an opportunity to have dinner at a restaurant that has a cult-like following for their lunches and breakfasts. The next dinner will be in the middle of November, and will most likely feature a whole slow cooked pig, cooked in a wooden box that is specially created for such a purpose. If you are interested, \u003ca href=\"http://www.desireecafe.com/\">contact Desiree Cafe\u003c/a> directly.\u003c/p>\n\u003cp>You can visit Mariquita's Farm booth on Saturdays at the \u003ca href=\"http://cuesa.org/markets/farmers/farm_61.php\">Ferry Plaza Farmer's Market\u003c/a>, or via their \u003ca href=\"http://www.mariquita.com/\">website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://fogcity.blogs.com/photos/desiree_dinner/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/thumbs2-758466.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I'm a white girl writing about the scariest foods I could find at \u003ca href=\"http://www.99ranch.com/\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, the Asian supermarket in Richmond. Prepare yourself: what follows is not politically correct.\u003c/p>\n\u003cp>But before we get into the nitty gritty, let me make myself clear: I think of myself as an equal opportunity eater, someone whose palate is endlessly expandable--I took on sushi at age 20 and haven't since met a piece of unagi I didn't like, and kimchee and I became fast friends in my thirties. And as for what other people eat, well, I tell myself that given the opportunity to develop a taste for it, I'm sure I too would develop a hankering for buffalo placenta soup when it's in season, as do a few of my Thai friends, or the crunch and instant protein fix of deep fried bugs, as does a British friend of mine who has lived in southeast Asia for twenty years.\u003c/p>\n\u003cp>And I'm conscious that my distaste for unfamiliar food is a luxury, in part the birthmark of someone who has grown up in a society that can afford to throw away guts and organs, tongues, ears and snouts.\u003c/p>\n\u003cp>The irrational wincing of the tongue, the squinching of the brow when faced with threatening food must surely be conquerable. In the context of food, \"scary\" is just another word for \"unfamiliar.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ranch99-764905.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/ranch99-762333.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've long been a fan of \u003ca href=\"https://www.facebook.com/pages/99-Ranch-Market-%E5%A4%A7%E8%8F%AF%E8%B6%85%E7%B4%9A%E5%B8%82%E5%A0%B4/138408084829\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, purveyor of fine pea shoots, crustaceans, galangal, kecap manis (a thick Indonesian soy sauce), and pastel-colored rice flour pastries that I grew so fond of when I lived in Thailand, and I delight in even seeing the packaging for \"chicken paws\" (feet), \"free run chicken\" and Confucious Family Liquor.\u003c/p>\n\u003cp>But this visit, the Sunday before Halloween, I was shopping differently: I was on a hunt for the six scariest food items I could find. And dammit, I was going to face my fears and eat them. And so was my friend Tristan who was visiting, who brought with him his usual penchant for talking about disgusting things he'd eaten and how disgusting the gas was that they gave him. We thought we were sooooooo sturdy. Nothing could possibly be as disgusting as our worst imaginings made them, right?\u003c/p>\n\u003cp>And so, dear reader, here you are, in reverse order, the top six scariest foods to be had at \u003ca href=\"http://www.99ranch.com/\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, including reasons for deeming them scary and taste-based assessments:\u003c/p>\n\u003cp>\u003cstrong>Number 6: Vermont Curry\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vermontcurry300-709261.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/vermontcurry300-706677.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> As a native Vermonter, I've long wondered about the absurd pairing of the words \"Vermont\" and \"curry\" every time I see this ubiquitous item in an Asian market. But I've been willing to keep an open mind about it given that Vermont is actually known for some surprisingly tasty weird combinations, like the tuna sandwiches dipped in egg, fried like French toast, and topped with maple syrup, that I scarfed up as a child. So it made it into my shopping basket in the spirit of supporting Vermont quirkiness in all its permutations.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> Vermont Curry surprised me by emerging from the box in dung-colored blocks, sort of like a large chocolate bar. I broke off a few and tossed them in with carrots and onions, as directed by the package. After I cooked it, I let it cool for a few minutes, and a dark brown sludge had gathered across the top--far thicker and more ominous looking than the skin the develops on hot Jello chocolate pudding. (\"It's okay,\" Tristan said with hope in his voice, \"My mom's gravy does that, too.\")\u003c/p>\n\u003cp>But by the time Tristan and I sampled the pleasures of Vermont Curry, I was already in high gag mode from a few other items listed below. My tongue was contorted in anguish, and poor Vermont Curry got the short end of the stick. Were I offered a plate of Vermont Curry under different circumstances--like after release from a concentration camp or tempted with the reward of a million dollars--I would eat it.\u003c/p>\n\u003cp>\u003cstrong>Number 5: Smoked Veggie Goose\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/veggiegoose300-756148.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/veggiegoose300-751633.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> I found this in the deli section, and while it did look a bit like goose, complete with goose-pimpled skin, it looked like goose that had spent a few centuries in a catacomb and then been rehydrated with pond water.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> One would think that mere wheat and soy sauce pattied to resemble meat would be innocent of culinary crime. Tristan noted, \"It's a shame when you recreate meat you have to include the skin\" and then took a bite. Then I took a bite. After a few minutes of debate, we arrived at an apt description: smoked veggie goose tasted like rotten chalk with a hint of imported barnyard.\u003c/p>\n\u003cp>\u003cstrong>Number 4: Fried Gluten with Peanuts in Soy Sauce\u003c/strong>, from Taiwan\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> There's nothing in the name to indicate that this would be offensive (aside from the word gluten), but a mere glance at the scrambled-egg like globs floating in dishwater-colored salt water with peanuts that looked like they'd suffered from elephantiasis was enough to earn them a place in my shopping basket.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> Like Vermont Curry, fried gluten with peanuts in soy sauce was a victim of lineup--the smell of Scariest Food Number 1 (keep reading, you're almost there) was wafting through the kitchen, and had the gluten been chunks of perfectly ripe honeydew decked with proscuitto, I probably would have gagged. I took a bite, gagged, and staggered toward the garbage, only to remember that that was exactly where Scariest Food Number 1 was lurking, so my gag volcanoed into a hefty spit into my palm. I closed my eyes and tossed the gluten in the direction of the garbage pail and Scariest Food Number 1.\u003c/p>\n\u003cp>Poor little gluten. It probably isn't so bad.\u003c/p>\n\u003cp>\u003cstrong>Number 3: Pig Ears in Soy Sauce\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pigears200-776646.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pigears200-774305.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> Like the smoked veggie goose, I found pig ears in the deli aisle, but thinly sliced and looking quite harmless in a clear plastic deli container. \"It could be brown chewy ginger/soy/wine-infused coleslaw,\" I thought. I've eaten cracklings, and I love scrapple and hot dogs, both of which surely have fragments of pig ear. Dogs highly recommend pig ears. Maybe I'm missing something.\u003c/p>\n\u003cp>Tristan tried it first. \"I just thought about what it is,\" he said as a swallow turned into a gulp and look around for grapefruit soda. A slice of pig ear--I looked for a bite that looked like it was more meat than cartilage--made it into my gullet.\u003c/p>\n\u003cp>I discovered there's a reason I don't like dogs. Dogs like pig ears.\u003c/p>\n\u003cp>\u003cstrong>Number 2: Preserved mudfish fish sauce\u003c/strong>, from Vietnam.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mudfish300-721130.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mudfish300-718981.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> I'm a fan of fish sauce in general--a tablespoon or two adds a lovely piquant je ne sais quoi to spaghetti sauce, and of course it's a staple in sanitized western-style Thai and Vietnamese cuisine. But this, with its tightly packed filets of clearly aptly named mudfish, intrigued me. In comparison, it made the pigs ears look like a pulled pork sandwich from Everett and Jones.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> We opened the jar to be mystified by a plastic strainer installed on top of the fish. At first I thought that it might be so that cooks would use the liquid that drained from the fish, not the fish itself. But no, that didn't make sense because only about a tablespoon of liquid dribbled out, and the jar said it contained a whopping 22 servings.\u003c/p>\n\u003cp>I pried off the plastic strainer, holding my face as far away as possible for fear of flying fermented fish juice. I stuck a fork in and pried up one filet and took a sniff. This was beyond piquant: was this mudfish fermented in a public toilet?\u003c/p>\n\u003cp>\"Please don't make me eat this,\" Tristan pleaded. \"I don't want to be yacking up mudfish.\"\u003c/p>\n\u003cp>And mudfish is where we both drew the line. They say smell is an integral part of taste, in which case both of us were surely off the hook.\u003c/p>\n\u003cp>And now...\u003c/p>\n\u003cp>\u003cstrong>Number 1 Scariest Food to be had at Ranch 99:\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/uterus300-745113.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/uterus300-740733.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cstrong>Pig's Uterus.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> Pig's uterus faced some stiff competition from the pre-packaged meat section from the likes of black-skinned chickens with the heads on, pork bung (intestine), pork snout, pork brain, and liquid or solid pork blood, but if my mission was to find the scariest items I could find in \u003ca href=\"http://www.99ranch.com/Default.asp\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, pig's uterus could hardly be overlooked. It lay pinky grey behind the shiny plastic wrap, and I was drawn by its uneven, scalloped, might I even say Baroque tubes.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> I looked on line for pigs uterus recipes, to no avail, so I decided that maybe stir frying it, with oyster sauce, might work. The oil heated in the wok and I peered at the package. The oil just started to smoke, and I plunged my fingers into the pink labyrinth and dumped it in the oil.\u003c/p>\n\u003cp>And it began to cook.\u003c/p>\n\u003cp>And it began to smell.\u003c/p>\n\u003cp>\"Jesus Christ, there is NO WAY, I'm tasting that,\" Tristan shouted. The smell got worse, perhaps mixing with eau de fermented mudfish. \"It smells just the way a cooked [uterus] probably should smell,\" he cried above the hiss of the oil and the mass of sizzling pink-grey tubes.\u003c/p>\n\u003cp>It was already unspoken that the uterus was going to bypass oyster sauce and go directly into the trash. I dumped it in and thought, good God, I'm taking that trash out this instant.\u003c/p>\n\u003cp>But I stupidly waited, thinking I'd wait until the end of this dreadful experiment. And before long, Elizabeth, one of my two cats, was sniffing with determination around the garbage. Bear in mind that she has never shown any interest thus far in either the garbage or anything other than kibble, but apparently pig uterus lightly seared in peanut oil was enough to drive her wild. I slapped her away and went to enjoy the tangy splash of a beer and an escape from the stench in a better-ventilated living room.\u003c/p>\n\u003cp>And then I heard a rustle from the kitchen and slid back my chair to see Geraldine, my other cat--who has also never been interested in garbage or anything other than kibble--lapping delicately at a chunky string of uterus she'd lugged out of the garbage onto the linoleum.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'll tell you I have never, ever been so happy to take out the garbage, an everything-must-go excursion that won't even spare the not-so-scary things. It's all ruined, contaminated by association with pig uterus and my own defeat--a girl who likes tuna sandwiches fried with maple syrup on top, foie gras, uni, and lima beans but isn't necessarily an open-minded eater.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm a white girl writing about the scariest foods I could find at \u003ca href=\"http://www.99ranch.com/\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, the Asian supermarket in Richmond. Prepare yourself: what follows is not politically correct.\u003c/p>\n\u003cp>But before we get into the nitty gritty, let me make myself clear: I think of myself as an equal opportunity eater, someone whose palate is endlessly expandable--I took on sushi at age 20 and haven't since met a piece of unagi I didn't like, and kimchee and I became fast friends in my thirties. And as for what other people eat, well, I tell myself that given the opportunity to develop a taste for it, I'm sure I too would develop a hankering for buffalo placenta soup when it's in season, as do a few of my Thai friends, or the crunch and instant protein fix of deep fried bugs, as does a British friend of mine who has lived in southeast Asia for twenty years.\u003c/p>\n\u003cp>And I'm conscious that my distaste for unfamiliar food is a luxury, in part the birthmark of someone who has grown up in a society that can afford to throw away guts and organs, tongues, ears and snouts.\u003c/p>\n\u003cp>The irrational wincing of the tongue, the squinching of the brow when faced with threatening food must surely be conquerable. In the context of food, \"scary\" is just another word for \"unfamiliar.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ranch99-764905.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/ranch99-762333.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've long been a fan of \u003ca href=\"https://www.facebook.com/pages/99-Ranch-Market-%E5%A4%A7%E8%8F%AF%E8%B6%85%E7%B4%9A%E5%B8%82%E5%A0%B4/138408084829\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, purveyor of fine pea shoots, crustaceans, galangal, kecap manis (a thick Indonesian soy sauce), and pastel-colored rice flour pastries that I grew so fond of when I lived in Thailand, and I delight in even seeing the packaging for \"chicken paws\" (feet), \"free run chicken\" and Confucious Family Liquor.\u003c/p>\n\u003cp>But this visit, the Sunday before Halloween, I was shopping differently: I was on a hunt for the six scariest food items I could find. And dammit, I was going to face my fears and eat them. And so was my friend Tristan who was visiting, who brought with him his usual penchant for talking about disgusting things he'd eaten and how disgusting the gas was that they gave him. We thought we were sooooooo sturdy. Nothing could possibly be as disgusting as our worst imaginings made them, right?\u003c/p>\n\u003cp>And so, dear reader, here you are, in reverse order, the top six scariest foods to be had at \u003ca href=\"http://www.99ranch.com/\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, including reasons for deeming them scary and taste-based assessments:\u003c/p>\n\u003cp>\u003cstrong>Number 6: Vermont Curry\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vermontcurry300-709261.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/vermontcurry300-706677.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> As a native Vermonter, I've long wondered about the absurd pairing of the words \"Vermont\" and \"curry\" every time I see this ubiquitous item in an Asian market. But I've been willing to keep an open mind about it given that Vermont is actually known for some surprisingly tasty weird combinations, like the tuna sandwiches dipped in egg, fried like French toast, and topped with maple syrup, that I scarfed up as a child. So it made it into my shopping basket in the spirit of supporting Vermont quirkiness in all its permutations.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> Vermont Curry surprised me by emerging from the box in dung-colored blocks, sort of like a large chocolate bar. I broke off a few and tossed them in with carrots and onions, as directed by the package. After I cooked it, I let it cool for a few minutes, and a dark brown sludge had gathered across the top--far thicker and more ominous looking than the skin the develops on hot Jello chocolate pudding. (\"It's okay,\" Tristan said with hope in his voice, \"My mom's gravy does that, too.\")\u003c/p>\n\u003cp>But by the time Tristan and I sampled the pleasures of Vermont Curry, I was already in high gag mode from a few other items listed below. My tongue was contorted in anguish, and poor Vermont Curry got the short end of the stick. Were I offered a plate of Vermont Curry under different circumstances--like after release from a concentration camp or tempted with the reward of a million dollars--I would eat it.\u003c/p>\n\u003cp>\u003cstrong>Number 5: Smoked Veggie Goose\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/veggiegoose300-756148.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/veggiegoose300-751633.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> I found this in the deli section, and while it did look a bit like goose, complete with goose-pimpled skin, it looked like goose that had spent a few centuries in a catacomb and then been rehydrated with pond water.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> One would think that mere wheat and soy sauce pattied to resemble meat would be innocent of culinary crime. Tristan noted, \"It's a shame when you recreate meat you have to include the skin\" and then took a bite. Then I took a bite. After a few minutes of debate, we arrived at an apt description: smoked veggie goose tasted like rotten chalk with a hint of imported barnyard.\u003c/p>\n\u003cp>\u003cstrong>Number 4: Fried Gluten with Peanuts in Soy Sauce\u003c/strong>, from Taiwan\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> There's nothing in the name to indicate that this would be offensive (aside from the word gluten), but a mere glance at the scrambled-egg like globs floating in dishwater-colored salt water with peanuts that looked like they'd suffered from elephantiasis was enough to earn them a place in my shopping basket.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> Like Vermont Curry, fried gluten with peanuts in soy sauce was a victim of lineup--the smell of Scariest Food Number 1 (keep reading, you're almost there) was wafting through the kitchen, and had the gluten been chunks of perfectly ripe honeydew decked with proscuitto, I probably would have gagged. I took a bite, gagged, and staggered toward the garbage, only to remember that that was exactly where Scariest Food Number 1 was lurking, so my gag volcanoed into a hefty spit into my palm. I closed my eyes and tossed the gluten in the direction of the garbage pail and Scariest Food Number 1.\u003c/p>\n\u003cp>Poor little gluten. It probably isn't so bad.\u003c/p>\n\u003cp>\u003cstrong>Number 3: Pig Ears in Soy Sauce\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pigears200-776646.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pigears200-774305.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> Like the smoked veggie goose, I found pig ears in the deli aisle, but thinly sliced and looking quite harmless in a clear plastic deli container. \"It could be brown chewy ginger/soy/wine-infused coleslaw,\" I thought. I've eaten cracklings, and I love scrapple and hot dogs, both of which surely have fragments of pig ear. Dogs highly recommend pig ears. Maybe I'm missing something.\u003c/p>\n\u003cp>Tristan tried it first. \"I just thought about what it is,\" he said as a swallow turned into a gulp and look around for grapefruit soda. A slice of pig ear--I looked for a bite that looked like it was more meat than cartilage--made it into my gullet.\u003c/p>\n\u003cp>I discovered there's a reason I don't like dogs. Dogs like pig ears.\u003c/p>\n\u003cp>\u003cstrong>Number 2: Preserved mudfish fish sauce\u003c/strong>, from Vietnam.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mudfish300-721130.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mudfish300-718981.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> I'm a fan of fish sauce in general--a tablespoon or two adds a lovely piquant je ne sais quoi to spaghetti sauce, and of course it's a staple in sanitized western-style Thai and Vietnamese cuisine. But this, with its tightly packed filets of clearly aptly named mudfish, intrigued me. In comparison, it made the pigs ears look like a pulled pork sandwich from Everett and Jones.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> We opened the jar to be mystified by a plastic strainer installed on top of the fish. At first I thought that it might be so that cooks would use the liquid that drained from the fish, not the fish itself. But no, that didn't make sense because only about a tablespoon of liquid dribbled out, and the jar said it contained a whopping 22 servings.\u003c/p>\n\u003cp>I pried off the plastic strainer, holding my face as far away as possible for fear of flying fermented fish juice. I stuck a fork in and pried up one filet and took a sniff. This was beyond piquant: was this mudfish fermented in a public toilet?\u003c/p>\n\u003cp>\"Please don't make me eat this,\" Tristan pleaded. \"I don't want to be yacking up mudfish.\"\u003c/p>\n\u003cp>And mudfish is where we both drew the line. They say smell is an integral part of taste, in which case both of us were surely off the hook.\u003c/p>\n\u003cp>And now...\u003c/p>\n\u003cp>\u003cstrong>Number 1 Scariest Food to be had at Ranch 99:\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/uterus300-745113.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/uterus300-740733.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cstrong>Pig's Uterus.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Reasoning:\u003c/strong> Pig's uterus faced some stiff competition from the pre-packaged meat section from the likes of black-skinned chickens with the heads on, pork bung (intestine), pork snout, pork brain, and liquid or solid pork blood, but if my mission was to find the scariest items I could find in \u003ca href=\"http://www.99ranch.com/Default.asp\">\u003cstrong>Ranch 99\u003c/strong>\u003c/a>, pig's uterus could hardly be overlooked. It lay pinky grey behind the shiny plastic wrap, and I was drawn by its uneven, scalloped, might I even say Baroque tubes.\u003c/p>\n\u003cp>\u003cstrong>Verdict:\u003c/strong> I looked on line for pigs uterus recipes, to no avail, so I decided that maybe stir frying it, with oyster sauce, might work. The oil heated in the wok and I peered at the package. The oil just started to smoke, and I plunged my fingers into the pink labyrinth and dumped it in the oil.\u003c/p>\n\u003cp>And it began to cook.\u003c/p>\n\u003cp>And it began to smell.\u003c/p>\n\u003cp>\"Jesus Christ, there is NO WAY, I'm tasting that,\" Tristan shouted. The smell got worse, perhaps mixing with eau de fermented mudfish. \"It smells just the way a cooked [uterus] probably should smell,\" he cried above the hiss of the oil and the mass of sizzling pink-grey tubes.\u003c/p>\n\u003cp>It was already unspoken that the uterus was going to bypass oyster sauce and go directly into the trash. I dumped it in and thought, good God, I'm taking that trash out this instant.\u003c/p>\n\u003cp>But I stupidly waited, thinking I'd wait until the end of this dreadful experiment. And before long, Elizabeth, one of my two cats, was sniffing with determination around the garbage. Bear in mind that she has never shown any interest thus far in either the garbage or anything other than kibble, but apparently pig uterus lightly seared in peanut oil was enough to drive her wild. I slapped her away and went to enjoy the tangy splash of a beer and an escape from the stench in a better-ventilated living room.\u003c/p>\n\u003cp>And then I heard a rustle from the kitchen and slid back my chair to see Geraldine, my other cat--who has also never been interested in garbage or anything other than kibble--lapping delicately at a chunky string of uterus she'd lugged out of the garbage onto the linoleum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'll tell you I have never, ever been so happy to take out the garbage, an everything-must-go excursion that won't even spare the not-so-scary things. It's all ruined, contaminated by association with pig uterus and my own defeat--a girl who likes tuna sandwiches fried with maple syrup on top, foie gras, uni, and lima beans but isn't necessarily an open-minded eater.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Une Énigme De Chocolat ~ A Chocolate Conundrum",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/guanaja_300.jpg\">\u003c/p>\n\u003cp>\u003cem>Bonjour de Paris\u003c/em>. I find myself in a bit of a chocolate conundrum. Perhaps it's because I bought a \u003cstrong>7 POUND bag of Valrhona chocolate\u003c/strong>?!?! \u003cem>What \u003c/em>was I thinking?! I wasn't obviously... which is usually the case when I walk in to food specialty or culinary supply stores such as \u003cstrong>G Detou\u003c/strong> or \u003cstrong>\u003ca href=\"http://www.dehillerin.com\">Dehillerin\u003c/a>\u003c/strong>. \u003cstrong>G Detou\u003c/strong> (pronounced: zhay duh too)is a play on words for \"\u003cem>j'ai de tout\u003c/em>\" which means \"I have everything (or all)\". Clever, \u003cem>non\u003c/em>? The French can be very whimsical...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/gdetou_store_300.jpg\">\u003c/p>\n\u003cp>Upon entering, my head starts spinning trying to take it all in. In \u003cstrong>G Detou\u003c/strong>, one shelf is literally floor to ceiling dragées (dra-zhay), those things they give away at weddings that we all throw out the window as soon as we drive away, er I mean, place in the proper receptacle. I guess they are \u003cem>très\u003c/em> (pronounced: tray; means: very) popular here... There is chocolate everywhere you look, rows of purées, bins of beans, and the most expensive prunes in the world, \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/10/the_most_expens.html\">\u003cstrong>Pruneaux d'Agen\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_store_300.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dehillerin.com\">Dehillerin\u003c/a>\u003c/strong> is the ultimate cooking supply store with the downstairs simply floor to ceiling copper pots. It's a cooks' version of Nirvana. I start shaking as I approach, anticipating the cubby holes of various sized whisks, stacks of frying pans, enough rings to start a circus strung from the ceiling, and gadgets that would give even the most sophisticated of restaurateurs heart palpitations\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_whisks_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_copper_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_ceiling_300.jpg\">\u003c/p>\n\u003cp>I of course had to buy a few of these rings...just in case I felt the urge to bake a few little tarts...pigs will fly before that happens but I digress... so back to the \u003cstrong>7 pound bag of chocolate\u003c/strong>. Completely irrational purchase but the damage is done and now I must use this behemouth bag o'love. My friend Katherine from Kentucky is having a Halloween party tonight and is insisting that we dress up. Halloween is celebrated in France only since the invasion of EuroDisney. Their Halloween Night at EuroDisney posters are plastered over half of Paris, the other half being the opening of the new Nike store on the Champs-Elysées, but that's another story...\u003c/p>\n\u003cp>So her French friends think it is \u003cem>très\u003c/em> strange but she is insisting so if the French are dressing up, then the Americans have no excuse. I am not a fan of Halloween, more specifically creating a costume, thanks to latent childhood trauma from my mother dressing me like \u003ca href=\"http://en.wikipedia.org/wiki/Pippi_Longstocking\">\u003cstrong>Pippi Longstocking\u003c/strong>\u003c/a> one too many times. It didn't help that I had long and very red hair that when braided around a bent hangar stuck straight out. Hello, Oprah...? I think I will don my chef's jacket and my paper toque that I saved from my internship at the George V and call it a day. Not original but about as much effort as I can muster at this point. \u003c/p>\n\u003cp>I also need to bring something to nibble which adds to the stress as people expect fabulous things from a \"culinary professional\" which means I burn water less frequently. So this brings me back to my 7 pound bag of chocolate. I spied my container of dried apricots and candied orange peels procured along with the above mentioned 7 pound bag of chocolate and thought \u003cem>pourquoi pas\u003c/em> (why not)? So in honor of the orange and black, Halloween not the San Francisco Giants, I decided to melt some chocolate and dip the apricots and orange peels. And why not add some grated ginger to one batch and maybe some chili powder to another for a bit of a kick? And soak some raisins in Sauterne? And those candied ginger chunks...?! Hmmm... \u003c/p>\n\u003cp>\u003cstrong>A Chocolate Conundrum\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc-fruit-mise-en-place2-3.jpg\">\u003c/p>\n\u003cp>• 300 grams chocolate (buy the best quality possible, mine is 70% Guanaja made by Valrhona, but not necessarily 7 pounds of it! )\u003cbr>• 1 package dried apricots\u003cbr>• 1 package candied orange peels (much easier to buy than make :-) )\u003cbr>• 1 tablespoon ginger root, grated\u003cbr>• ¼ cup candied ginger\u003cbr>• 1 cup raisins -- soaked in Sauterne or other spirit\u003cbr>• 2 teaspoons chili powder\u003c/p>\n\u003cp>1. melt the chocolate in a double boiler (a non reactive bowl set over a simmering pot of water)\u003c/p>\n\u003cp>note: I used 200 grams for plain chocolate and 50 grams each for the ginger-chocolate and the chili-chocolate\u003c/p>\n\u003cp>2. add ginger or chili to chocolate and combine thoroughly(optional)\u003c/p>\n\u003cp>3. dip the fruit and set on parchment paper on a tray\u003c/p>\n\u003cp>4. chill to set et voila!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tray-chocs1-300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tray-chocs3.jpg\">\u003c/p>\n\u003cp>It's très easy and fun, great for a hostess gift especially with the upcoming holidays, and also an easy way to get kids excited to be in the kitchen. Though if you're like me, you want them \u003cem>out \u003c/em>of the kitchen. Anyways... bon appetit and Happy Halloween! \u003c/p>\n\u003cp>__________________________\u003c/p>\n\u003cp>\u003cstrong>G Detou\u003c/strong>\u003cbr>58 rue Tiquetonne \u003cbr>75002 Paris, France\u003cbr>+33 (0)1 42 36 54 67\u003c/p>\n\u003cp>\u003cstrong>E. Dehillerin\u003c/strong>\u003cbr>18 rue Coquillière\u003cbr>75001 Paris, France\u003cbr>+33 (0)1 42 36 53 13\u003cbr>\u003ca href=\"http://www.dehillerin.com\">\u003cstrong>http://www.dehillerin.com\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Valrhona Chocolate\u003c/strong>\u003cbr>\u003ca href=\"http://www.valrhona.com\">\u003cstrong>http://www.valrhona.com\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/guanaja_300.jpg\">\u003c/p>\n\u003cp>\u003cem>Bonjour de Paris\u003c/em>. I find myself in a bit of a chocolate conundrum. Perhaps it's because I bought a \u003cstrong>7 POUND bag of Valrhona chocolate\u003c/strong>?!?! \u003cem>What \u003c/em>was I thinking?! I wasn't obviously... which is usually the case when I walk in to food specialty or culinary supply stores such as \u003cstrong>G Detou\u003c/strong> or \u003cstrong>\u003ca href=\"http://www.dehillerin.com\">Dehillerin\u003c/a>\u003c/strong>. \u003cstrong>G Detou\u003c/strong> (pronounced: zhay duh too)is a play on words for \"\u003cem>j'ai de tout\u003c/em>\" which means \"I have everything (or all)\". Clever, \u003cem>non\u003c/em>? The French can be very whimsical...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/gdetou_store_300.jpg\">\u003c/p>\n\u003cp>Upon entering, my head starts spinning trying to take it all in. In \u003cstrong>G Detou\u003c/strong>, one shelf is literally floor to ceiling dragées (dra-zhay), those things they give away at weddings that we all throw out the window as soon as we drive away, er I mean, place in the proper receptacle. I guess they are \u003cem>très\u003c/em> (pronounced: tray; means: very) popular here... There is chocolate everywhere you look, rows of purées, bins of beans, and the most expensive prunes in the world, \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/10/the_most_expens.html\">\u003cstrong>Pruneaux d'Agen\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_store_300.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dehillerin.com\">Dehillerin\u003c/a>\u003c/strong> is the ultimate cooking supply store with the downstairs simply floor to ceiling copper pots. It's a cooks' version of Nirvana. I start shaking as I approach, anticipating the cubby holes of various sized whisks, stacks of frying pans, enough rings to start a circus strung from the ceiling, and gadgets that would give even the most sophisticated of restaurateurs heart palpitations\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_whisks_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_copper_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dehillerin_ceiling_300.jpg\">\u003c/p>\n\u003cp>I of course had to buy a few of these rings...just in case I felt the urge to bake a few little tarts...pigs will fly before that happens but I digress... so back to the \u003cstrong>7 pound bag of chocolate\u003c/strong>. Completely irrational purchase but the damage is done and now I must use this behemouth bag o'love. My friend Katherine from Kentucky is having a Halloween party tonight and is insisting that we dress up. Halloween is celebrated in France only since the invasion of EuroDisney. Their Halloween Night at EuroDisney posters are plastered over half of Paris, the other half being the opening of the new Nike store on the Champs-Elysées, but that's another story...\u003c/p>\n\u003cp>So her French friends think it is \u003cem>très\u003c/em> strange but she is insisting so if the French are dressing up, then the Americans have no excuse. I am not a fan of Halloween, more specifically creating a costume, thanks to latent childhood trauma from my mother dressing me like \u003ca href=\"http://en.wikipedia.org/wiki/Pippi_Longstocking\">\u003cstrong>Pippi Longstocking\u003c/strong>\u003c/a> one too many times. It didn't help that I had long and very red hair that when braided around a bent hangar stuck straight out. Hello, Oprah...? I think I will don my chef's jacket and my paper toque that I saved from my internship at the George V and call it a day. Not original but about as much effort as I can muster at this point. \u003c/p>\n\u003cp>I also need to bring something to nibble which adds to the stress as people expect fabulous things from a \"culinary professional\" which means I burn water less frequently. So this brings me back to my 7 pound bag of chocolate. I spied my container of dried apricots and candied orange peels procured along with the above mentioned 7 pound bag of chocolate and thought \u003cem>pourquoi pas\u003c/em> (why not)? So in honor of the orange and black, Halloween not the San Francisco Giants, I decided to melt some chocolate and dip the apricots and orange peels. And why not add some grated ginger to one batch and maybe some chili powder to another for a bit of a kick? And soak some raisins in Sauterne? And those candied ginger chunks...?! Hmmm... \u003c/p>\n\u003cp>\u003cstrong>A Chocolate Conundrum\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc-fruit-mise-en-place2-3.jpg\">\u003c/p>\n\u003cp>• 300 grams chocolate (buy the best quality possible, mine is 70% Guanaja made by Valrhona, but not necessarily 7 pounds of it! )\u003cbr>• 1 package dried apricots\u003cbr>• 1 package candied orange peels (much easier to buy than make :-) )\u003cbr>• 1 tablespoon ginger root, grated\u003cbr>• ¼ cup candied ginger\u003cbr>• 1 cup raisins -- soaked in Sauterne or other spirit\u003cbr>• 2 teaspoons chili powder\u003c/p>\n\u003cp>1. melt the chocolate in a double boiler (a non reactive bowl set over a simmering pot of water)\u003c/p>\n\u003cp>note: I used 200 grams for plain chocolate and 50 grams each for the ginger-chocolate and the chili-chocolate\u003c/p>\n\u003cp>2. add ginger or chili to chocolate and combine thoroughly(optional)\u003c/p>\n\u003cp>3. dip the fruit and set on parchment paper on a tray\u003c/p>\n\u003cp>4. chill to set et voila!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tray-chocs1-300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tray-chocs3.jpg\">\u003c/p>\n\u003cp>It's très easy and fun, great for a hostess gift especially with the upcoming holidays, and also an easy way to get kids excited to be in the kitchen. Though if you're like me, you want them \u003cem>out \u003c/em>of the kitchen. Anyways... bon appetit and Happy Halloween! \u003c/p>\n\u003cp>__________________________\u003c/p>\n\u003cp>\u003cstrong>G Detou\u003c/strong>\u003cbr>58 rue Tiquetonne \u003cbr>75002 Paris, France\u003cbr>+33 (0)1 42 36 54 67\u003c/p>\n\u003cp>\u003cstrong>E. Dehillerin\u003c/strong>\u003cbr>18 rue Coquillière\u003cbr>75001 Paris, France\u003cbr>+33 (0)1 42 36 53 13\u003cbr>\u003ca href=\"http://www.dehillerin.com\">\u003cstrong>http://www.dehillerin.com\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Valrhona Chocolate\u003c/strong>\u003cbr>\u003ca href=\"http://www.valrhona.com\">\u003cstrong>http://www.valrhona.com\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sausages-712376.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sausages-710213.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Okay, you're clearly going to have to check your Freudian slips, double-entendres, and latent whatever fantasies at the door here, because I photographed sausages, I ate sausages, and, well, I LOVED the sausages.\u003c/p>\n\u003cp>Last Monday I got an email invite to \u003cb>\u003ca href=\"http://www.toronado.com\">Toronado's\u003c/a>\u003c/b> Oktoberfest and, since I well remembered my chagrin over missing last year's beer and sausage bash, this event was a seriously oh-holy-jesus-in-a-jury-box-there's-no-freaking-way-I'm-missing-this type of thing. I mean, hello? Beer! Sausages! Beer! Meat stuffed into suspicious skin films by even more suspicious means! I kid. Though I have had my fair share of food phobias and even still harbor a few (I mean, what is it that makes tofu so squidgy, really?), I have never been afraid of hot dogs, bratwurst, sausages, or anything else you might want to stick in a bun. I'm really trying hard not to make this post dirty -- honestly!\u003c/p>\n\u003cp>After two years of living in San Francisco, I had never managed to eat at the fair Rosamunde Sausage Grill on Lower Haight. This wasn't because I hadn't tried, because I did! Several times, while sipping the good Aventinus brew at Toronado, did I mention my hankering for a good, hot sausage, but it was always met with derisive catcalls and thoroughly ungentlemanly and, frankly, \u003ci>unsanitary\u003c/i> remarks. So, finally, it's again Oktoberfest and, since I need to gird my loins to deal with Hateful Jim on \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=156\">\u003ci>The Apprentice: Martha Stewart\u003c/i>\u003c/a>\u003c/b>, I rang up a few friends and told them we were supping on Rosamunde sausages and Toronado beer that night.\u003c/p>\n\u003cp>We got to Rosamunde right around six-ish and stared ravenously at all their offering ($4.00 gets you a sausage in a French roll with your choice of two free condiments: sauerkraut, grilled onions, sweet or spicy peppers, or spicy beef chili). What to choose! I mean, there was lamb, beef, pork, duck, and veal! Not only that, but there was figs, peppers, onion, leek, peppers, cherries, and beer! (Those were the delicious complements that were ground right into the various meats. Ooh, beer...) Did I want the Merquez with spicy lamb AND beef? Two succulent meats for the price of one? No, I liked the duck with figs. Wait, did you see the Cajun-smoked spicy pork? Sorry, no -- better make it the smoked lamb with sun-dried tomato and potato. Wait, wait -- hold that idea, because here comes a better one: the beer sausage with spicy pork and beef topped with grilled onions and dabbed with German mustard. Yeah, that's the plum order. Clearly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After grabbing our plastic baskets, promising to return said plastic baskets, and hustling to our table next door at Toronado, I finally got to bite into the firm, juicy, spicy sausage of my dreams. There was sufficient heat ground into the meat to make my newly-stuffed nose run a bit, and so much flavor that I had to be by myself in a corner and not talk to anyone for awhile. It was SAUSAGE HEAVEN! \u003c/p>\n\u003cp>I first washed it down with a Hofbrau Oktoberfest, but found that brew to be somewhat lacking in the honeyed notes I had experienced in a recently-quaffed Oktoberfest at \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/smoke-glass-of-beer.jsp\">Suppenküche\u003c/a>\u003c/b>. Next, as I sampled the Spaten Oktoberfest, \u003cb>Mathra\u003c/b> wandered off and discovered steam tables full of complimentary sausages, saurkraut, potato salad, sweet buns, and pickles in the next room. Score! Still, I was happy to have paid for my beer sausage, grilled onions, and ginormous dill pickle at Rosamunde because it opened up a whole new world for me. Next time, I'm totally scoring the Weisswurst (you get two!) made with veal, onion, and leek. Or the wild boar with apple and spice. Or the chicken with smoked cherries. \u003c/p>\n\u003cp>Damn. Is it 11:30 yet?\u003c/p>\n\u003cp>\u003ci>Rosamunde Sausage Grill\u003cbr>545 Haight Street\u003cbr>San Francisco, CA 94117\u003c/i>\u003c/p>\n\u003cp>415.437.6851\u003c/p>\n\u003cp>Monday-Sunday: 11:30 AM-10:00 PM\u003c/p>\n\u003cp>\u003ci>Toronado Pub\u003cbr>547 Haight Street\u003cbr>San Francisco, CA 94117\u003c/i>\u003c/p>\n\u003cp>415.863.2276\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday-Sunday: 11:30 AM-2:00 AM\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/sausages-712376.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sausages-710213.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Okay, you're clearly going to have to check your Freudian slips, double-entendres, and latent whatever fantasies at the door here, because I photographed sausages, I ate sausages, and, well, I LOVED the sausages.\u003c/p>\n\u003cp>Last Monday I got an email invite to \u003cb>\u003ca href=\"http://www.toronado.com\">Toronado's\u003c/a>\u003c/b> Oktoberfest and, since I well remembered my chagrin over missing last year's beer and sausage bash, this event was a seriously oh-holy-jesus-in-a-jury-box-there's-no-freaking-way-I'm-missing-this type of thing. I mean, hello? Beer! Sausages! Beer! Meat stuffed into suspicious skin films by even more suspicious means! I kid. Though I have had my fair share of food phobias and even still harbor a few (I mean, what is it that makes tofu so squidgy, really?), I have never been afraid of hot dogs, bratwurst, sausages, or anything else you might want to stick in a bun. I'm really trying hard not to make this post dirty -- honestly!\u003c/p>\n\u003cp>After two years of living in San Francisco, I had never managed to eat at the fair Rosamunde Sausage Grill on Lower Haight. This wasn't because I hadn't tried, because I did! Several times, while sipping the good Aventinus brew at Toronado, did I mention my hankering for a good, hot sausage, but it was always met with derisive catcalls and thoroughly ungentlemanly and, frankly, \u003ci>unsanitary\u003c/i> remarks. So, finally, it's again Oktoberfest and, since I need to gird my loins to deal with Hateful Jim on \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=156\">\u003ci>The Apprentice: Martha Stewart\u003c/i>\u003c/a>\u003c/b>, I rang up a few friends and told them we were supping on Rosamunde sausages and Toronado beer that night.\u003c/p>\n\u003cp>We got to Rosamunde right around six-ish and stared ravenously at all their offering ($4.00 gets you a sausage in a French roll with your choice of two free condiments: sauerkraut, grilled onions, sweet or spicy peppers, or spicy beef chili). What to choose! I mean, there was lamb, beef, pork, duck, and veal! Not only that, but there was figs, peppers, onion, leek, peppers, cherries, and beer! (Those were the delicious complements that were ground right into the various meats. Ooh, beer...) Did I want the Merquez with spicy lamb AND beef? Two succulent meats for the price of one? No, I liked the duck with figs. Wait, did you see the Cajun-smoked spicy pork? Sorry, no -- better make it the smoked lamb with sun-dried tomato and potato. Wait, wait -- hold that idea, because here comes a better one: the beer sausage with spicy pork and beef topped with grilled onions and dabbed with German mustard. Yeah, that's the plum order. Clearly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"meta": {
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"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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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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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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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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.",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"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"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 5
},
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