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"content": "\u003cp>Being concert season and all (even though lately it feels like WINTER in the Bay Area), I've been going to quite a few shows recently. Last week's \u003ca href=\"http://www.nancies.org/\">\u003cstrong>Dave Matthews Band\u003c/strong>\u003c/a> concert was fun, but I probably wouldn't want to go see another concert at PacBell/SBC/Whatever Park. It was built for ballgames and not really anything else, the acoustics suck, and the food is just not that great.\u003c/p>\n\u003cp>Frankly, I'm just not a big fan of the uber-venues. I avoid them. I think the last time I actually attended a concert at a big venue was close to 6 years ago (with the exception of last week). So irony of ironies, I went to another big show last night. Coldplay. Now you have to understand, I'm a completely head-over-heels, smitten, verging on obsessive \u003ca href=\"http://www.hotandcoldplay.com/index.html\">\u003cstrong>fan of Coldplay\u003c/strong>\u003c/a>. I tried to get the tickets to the tiny show at the Fillmore, but no such luck. So when they announced their show at \u003ca href=\"http://www.shorelineamp.com/main.html\">\u003cstrong>Shoreline\u003c/strong>\u003c/a>, I didn't even think twice about how much I dislike the venue (more on that later), I just giddily purchased tickets.\u003c/p>\n\u003cp>I have a tiny little history with Shoreline. The last time I was there was probably 8 or 9 years ago and there was a \u003ca href=\"http://www.corndogfestival.com/\">\u003cstrong>corndog\u003c/strong>\u003c/a> incident. It wasn't pretty, and no further details will be offered so I'll just leave you all to your imagination. Suffice it to say, besides the incident, Shoreline is just MASSIVE. It's a real cattle call. And my experience with it oh so long ago, was that it was just too overwhelming: the lines for everything were long, the parking lot was located in another state, the food there was terrible, the people who worked there were mean, and you could barely see the stage. But regardless of all that, this was \u003ca href=\"http://www.coldplay.com/index.php\">\u003cstrong>Coldplay\u003c/strong>\u003c/a>. I probably would have gone anywhere to see them. So we went to Shoreline.\u003c/p>\n\u003cp>Since it was Friday night, we hit the road early and sailed right in, quickly parked and joined the long queue to get in. Once they opened the doors, the line moved along quite quickly and then it was a mad rush to the lawn to set up camp. We staked out our territory, I decided to go check things out and see how they compared to the ballpark. \u003c/p>\n\u003cp>Shoreline has a good number of offerings, from the requisite Gilroy Garlic Fries (which looked a bit better than those at the ballpark) and assortment of roasted sausages and dogs, to an array of Mexican food (offered at the popular Rosita's Mexican), pizza (as I mentioned in the ballpark post, not a good idea), BBQ, and of course, corndogs. There was a small crowd gathered near Wild Bill's BBQ, so I ventured over and noticed they were pouring Fat Tire (always a good sign). Their menu listed classic choices, from tri-tip sandwiches to BBQ chicken sandwiches, dogs and burgers. I went for the BBQ chicken, a grilled breast slathered with KC-style sauce, served on a soft wheat roll with fresh lettuce, tomato, and red onions. Not too bad for $5.50 (again, like my brat-kraut the week before, a pretty good bargain). We also tried the regular fries at another stand (couldn't bring myself to eat the garlic-saturated potatoes for 2 weeks in a row) and they were hot, crisp, and delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The really great thing about Shoreline is that you can bring your own food and non-alcoholic beverages with you into the park (they do have a few rules as to what types of containers you can bring in so be sure to check that out before rolling your big cooler up to the front gate). We didn't really plan ahead, plus we wanted to check out the offerings at the park, but we did notice all kinds of great food around us, from Italian sandwiches to sushi to full plated meals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though I still hold that Shoreline is a bit too massive, it was definitely redeemed last night. The folks who worked there were pleasant and helpful, the crowd was in great spirits, and the food was decent to boot. I don't think I'll be running back there anytime soon, but you can bet I'll be there the next time Coldplay shows up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Being concert season and all (even though lately it feels like WINTER in the Bay Area), I've been going to quite a few shows recently. Last week's \u003ca href=\"http://www.nancies.org/\">\u003cstrong>Dave Matthews Band\u003c/strong>\u003c/a> concert was fun, but I probably wouldn't want to go see another concert at PacBell/SBC/Whatever Park. It was built for ballgames and not really anything else, the acoustics suck, and the food is just not that great.\u003c/p>\n\u003cp>Frankly, I'm just not a big fan of the uber-venues. I avoid them. I think the last time I actually attended a concert at a big venue was close to 6 years ago (with the exception of last week). So irony of ironies, I went to another big show last night. Coldplay. Now you have to understand, I'm a completely head-over-heels, smitten, verging on obsessive \u003ca href=\"http://www.hotandcoldplay.com/index.html\">\u003cstrong>fan of Coldplay\u003c/strong>\u003c/a>. I tried to get the tickets to the tiny show at the Fillmore, but no such luck. So when they announced their show at \u003ca href=\"http://www.shorelineamp.com/main.html\">\u003cstrong>Shoreline\u003c/strong>\u003c/a>, I didn't even think twice about how much I dislike the venue (more on that later), I just giddily purchased tickets.\u003c/p>\n\u003cp>I have a tiny little history with Shoreline. The last time I was there was probably 8 or 9 years ago and there was a \u003ca href=\"http://www.corndogfestival.com/\">\u003cstrong>corndog\u003c/strong>\u003c/a> incident. It wasn't pretty, and no further details will be offered so I'll just leave you all to your imagination. Suffice it to say, besides the incident, Shoreline is just MASSIVE. It's a real cattle call. And my experience with it oh so long ago, was that it was just too overwhelming: the lines for everything were long, the parking lot was located in another state, the food there was terrible, the people who worked there were mean, and you could barely see the stage. But regardless of all that, this was \u003ca href=\"http://www.coldplay.com/index.php\">\u003cstrong>Coldplay\u003c/strong>\u003c/a>. I probably would have gone anywhere to see them. So we went to Shoreline.\u003c/p>\n\u003cp>Since it was Friday night, we hit the road early and sailed right in, quickly parked and joined the long queue to get in. Once they opened the doors, the line moved along quite quickly and then it was a mad rush to the lawn to set up camp. We staked out our territory, I decided to go check things out and see how they compared to the ballpark. \u003c/p>\n\u003cp>Shoreline has a good number of offerings, from the requisite Gilroy Garlic Fries (which looked a bit better than those at the ballpark) and assortment of roasted sausages and dogs, to an array of Mexican food (offered at the popular Rosita's Mexican), pizza (as I mentioned in the ballpark post, not a good idea), BBQ, and of course, corndogs. There was a small crowd gathered near Wild Bill's BBQ, so I ventured over and noticed they were pouring Fat Tire (always a good sign). Their menu listed classic choices, from tri-tip sandwiches to BBQ chicken sandwiches, dogs and burgers. I went for the BBQ chicken, a grilled breast slathered with KC-style sauce, served on a soft wheat roll with fresh lettuce, tomato, and red onions. Not too bad for $5.50 (again, like my brat-kraut the week before, a pretty good bargain). We also tried the regular fries at another stand (couldn't bring myself to eat the garlic-saturated potatoes for 2 weeks in a row) and they were hot, crisp, and delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The really great thing about Shoreline is that you can bring your own food and non-alcoholic beverages with you into the park (they do have a few rules as to what types of containers you can bring in so be sure to check that out before rolling your big cooler up to the front gate). We didn't really plan ahead, plus we wanted to check out the offerings at the park, but we did notice all kinds of great food around us, from Italian sandwiches to sushi to full plated meals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though I still hold that Shoreline is a bit too massive, it was definitely redeemed last night. The folks who worked there were pleasant and helpful, the crowd was in great spirits, and the food was decent to boot. I don't think I'll be running back there anytime soon, but you can bet I'll be there the next time Coldplay shows up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last week I went to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">\u003cstrong>Ferry Building\u003c/strong>\u003c/a> for some \u003ca href=\"http://www.hogislandoysters.com/v2/\">\u003cstrong>Hog Island\u003c/strong>\u003c/a> oysters and a stroll around. As you might expect, I happened in to the \u003ca href=\"http://www.fpwm.com/\">\u003cstrong>Ferry Plaza Wine Merchant\u003c/strong>\u003c/a> and browsed the aisles. Much to my delight, I came across a half-bottle of something most intriguing: Rutherglen Muscat by Chambers.\u003cbr>I vaguely recalled reading an article a couple of years ago describing the Rutherglen wine region in Victoria, Australia. Specializing in the Muscat grape and using the \u003ca href=\"http://en.wikipedia.org/wiki/Solera\">\u003cstrong>solera\u003c/strong>\u003c/a> process to produce a rich, consistent non-vintage designated blend, the vintners in Rutherglen were trying to prevent the disappearance of the distinctively styled dessert wines in the face of general global disinterest in sweet wines. And here was a bottle of the very stuff! I quickly paid up and rushed home to find out what I could about the bottle.\u003cbr>With a modest amount of digging I unearthed the remembered article. For those who follow such things, the Wine Spectator said that this wine \"...presents a tower of nut, coffee and black cherry flavors that keep building upon one another, culminating explosively with more cherry, caramel and coffee notes on the long finish.\" Okay, but what's the wine REALLY like? There's only one way to find out, so I pulled the cork and got my nose into the glass.\u003cbr>The color of the wine was a rich amber, suggesting the wine's years of repose in barrel oxidizing into decadent richness. Aromas of coffee, Brazil nut, apricot, clove, and grapefruit blossom danced around the glass. On the palate, the Muscat was rich and unctuous. Flavors of sweet raisin, caramel and apricot were, well, almost explosive, and the finish was majestically long. Mmmmm. I instantly felt remorse for not rallying to the cause of saving this style of wine sooner -- but fully intend to make up for lost time.\u003cbr>The back label of the bottle had quite a bit of information on it, and while I am not usually a fan of back label copy, a couple of things were of particular interest. First, it suggested that the Muscat could be enjoyed as a 'between dinner drink'. I'm not sure what exactly that is, but I intend to have one every time I dine from now on. Second, the label points out that, owing to the high alcohol content of the wine (18.5%), the half bottle I purchased could be re-corked and enjoyed over several months, much as a bottle of Port. As a little of this wonderful wine goes a long way, it's good to know that one needn't consume the entire half-bottle in one sitting lest it go bad.\u003cbr>Good on you, vintners of Rutherglen. Your Muscats are a little slice of sweet heaven.\u003c/p>\n\u003cp>Wine information:\u003c/p>\n\u003cp>Chambers\u003cbr>Muscat Rutherglen\u003cbr>Rosewood Vineyards\u003cbr>Non-Vintage\u003cbr>Alcohol 18.5%\u003cbr>$15 for a 375 ml half-bottle at \u003ca href=\"http://www.fpwm.com/\">\u003cstrong>Ferry Plaza Wine Merchant\u003c/strong>\u003c/a>\u003cbr>And one final note: I'd recommend tasting this wine in a Port-style glass, or at least a wine glass without a very big bowl. Due to the higher degree of alcohol, a big balloon glass or brandy snifter might accentuate the alcohol over the wonderful aromatics and that wouldn't be nearly as much fun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last week I went to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">\u003cstrong>Ferry Building\u003c/strong>\u003c/a> for some \u003ca href=\"http://www.hogislandoysters.com/v2/\">\u003cstrong>Hog Island\u003c/strong>\u003c/a> oysters and a stroll around. As you might expect, I happened in to the \u003ca href=\"http://www.fpwm.com/\">\u003cstrong>Ferry Plaza Wine Merchant\u003c/strong>\u003c/a> and browsed the aisles. Much to my delight, I came across a half-bottle of something most intriguing: Rutherglen Muscat by Chambers.\u003cbr>I vaguely recalled reading an article a couple of years ago describing the Rutherglen wine region in Victoria, Australia. Specializing in the Muscat grape and using the \u003ca href=\"http://en.wikipedia.org/wiki/Solera\">\u003cstrong>solera\u003c/strong>\u003c/a> process to produce a rich, consistent non-vintage designated blend, the vintners in Rutherglen were trying to prevent the disappearance of the distinctively styled dessert wines in the face of general global disinterest in sweet wines. And here was a bottle of the very stuff! I quickly paid up and rushed home to find out what I could about the bottle.\u003cbr>With a modest amount of digging I unearthed the remembered article. For those who follow such things, the Wine Spectator said that this wine \"...presents a tower of nut, coffee and black cherry flavors that keep building upon one another, culminating explosively with more cherry, caramel and coffee notes on the long finish.\" Okay, but what's the wine REALLY like? There's only one way to find out, so I pulled the cork and got my nose into the glass.\u003cbr>The color of the wine was a rich amber, suggesting the wine's years of repose in barrel oxidizing into decadent richness. Aromas of coffee, Brazil nut, apricot, clove, and grapefruit blossom danced around the glass. On the palate, the Muscat was rich and unctuous. Flavors of sweet raisin, caramel and apricot were, well, almost explosive, and the finish was majestically long. Mmmmm. I instantly felt remorse for not rallying to the cause of saving this style of wine sooner -- but fully intend to make up for lost time.\u003cbr>The back label of the bottle had quite a bit of information on it, and while I am not usually a fan of back label copy, a couple of things were of particular interest. First, it suggested that the Muscat could be enjoyed as a 'between dinner drink'. I'm not sure what exactly that is, but I intend to have one every time I dine from now on. Second, the label points out that, owing to the high alcohol content of the wine (18.5%), the half bottle I purchased could be re-corked and enjoyed over several months, much as a bottle of Port. As a little of this wonderful wine goes a long way, it's good to know that one needn't consume the entire half-bottle in one sitting lest it go bad.\u003cbr>Good on you, vintners of Rutherglen. Your Muscats are a little slice of sweet heaven.\u003c/p>\n\u003cp>Wine information:\u003c/p>\n\u003cp>Chambers\u003cbr>Muscat Rutherglen\u003cbr>Rosewood Vineyards\u003cbr>Non-Vintage\u003cbr>Alcohol 18.5%\u003cbr>$15 for a 375 ml half-bottle at \u003ca href=\"http://www.fpwm.com/\">\u003cstrong>Ferry Plaza Wine Merchant\u003c/strong>\u003c/a>\u003cbr>And one final note: I'd recommend tasting this wine in a Port-style glass, or at least a wine glass without a very big bowl. Due to the higher degree of alcohol, a big balloon glass or brandy snifter might accentuate the alcohol over the wonderful aromatics and that wouldn't be nearly as much fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinoroots.jpg\">\u003c/p>\n\u003cp>Last weekend we hacked our way through the lush back country that is Rancho Santa Fe -- passing by countless gated mansions, horses, polo clubs, and general wealth -- to get to Chino Farms. THE Chino Farms, venerated by Alice Waters, who states in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060171472/kqedorg-20\">\u003cb>\u003ci>Chez Panisse Vegetables\u003c/i>\u003c/b>\u003c/a>, \"The Chinos have made an art of farming. For two generations now, they have tended their land with an inexhaustible aesthetic curiosity, constantly searching out new and old varieties of dozens of fruits and vegetables from all over the world, and planting and harvesting year round.\" For us, this had always been a necessary San Diego pilgrimage and we weren't disappointed.\u003c/p>\n\u003cp>The makeshift parking lot was already packed with BMWs, Mercedes, SUVs of Unusual Size, and a few random Jaguars when we drove up in our dusty little Nissan around 10:30 AM. Given that we had a full day of sightseeing ahead of us and weren't sure if we'd be eating beyond lunch at Bread and Cie, I was there to eat simply with my eyes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinopeppers.jpg\">\u003c/p>\n\u003cp>What a feast!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was particularly enchanted by the way the fresh herbs were arranged in individual pewter pots on glossy wooden shelves. Each herb had a neatly handwritten card to label it and there wasn't a black leaf or spear in sight.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinoherbs.jpg\">\u003c/p>\n\u003cp>I stared long and hard at the glistening lettuces and wished I had a way of preventing them from wilting in our car as we drove around San Diego. Visions of bounteous plates piled with delicately dressed salads rose before my eyes and I finally had to bite my lip hard and turn away.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinolettuces.jpg\">\u003c/p>\n\u003cp>It seemed a tragedy to walk away empty handed but I know myself -- once I got going, I would have wanted to buy four of everything they had. Next time we visit, I'm emptying my fridge ahead of time and bringing a large shopping basket. And a suitcase.\u003c/p>\n\u003cp>\u003ci>Chino Farms Vegetable Stand\u003cbr>6123 Calzada del Bosque\u003cbr>Rancho Santa Fe (off Via de la Valle, S6), CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Fall/Winter: Tuesday-Saturday 10-4; Sunday 10-1\u003cbr>Spring/Summer: Tuesday-Saturday 10-5; \u003cbr> Sunday 10-1\u003cbr>Closed Mondays.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was particularly enchanted by the way the fresh herbs were arranged in individual pewter pots on glossy wooden shelves. Each herb had a neatly handwritten card to label it and there wasn't a black leaf or spear in sight.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinoherbs.jpg\">\u003c/p>\n\u003cp>I stared long and hard at the glistening lettuces and wished I had a way of preventing them from wilting in our car as we drove around San Diego. Visions of bounteous plates piled with delicately dressed salads rose before my eyes and I finally had to bite my lip hard and turn away.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chinolettuces.jpg\">\u003c/p>\n\u003cp>It seemed a tragedy to walk away empty handed but I know myself -- once I got going, I would have wanted to buy four of everything they had. Next time we visit, I'm emptying my fridge ahead of time and bringing a large shopping basket. And a suitcase.\u003c/p>\n\u003cp>\u003ci>Chino Farms Vegetable Stand\u003cbr>6123 Calzada del Bosque\u003cbr>Rancho Santa Fe (off Via de la Valle, S6), CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Fall/Winter: Tuesday-Saturday 10-4; Sunday 10-1\u003cbr>Spring/Summer: Tuesday-Saturday 10-5; \u003cbr> Sunday 10-1\u003cbr>Closed Mondays.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Cheesebuyer/cheesemonger at \u003cb>\u003ca href=\"http://www.rainbowgrocery.org/products/cheese.html\"> Rainbow Grocery\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Kentfield CA\u003c/p>\n\u003cp>\u003cb>1. What are Bay Area cheese consumers like?\u003c/b>\u003cbr>New York, Chicago and the Bay Area are the hubs for cheese in the country. The cheese buying public is looking for new tastes, and is fairly sophisticated. People have been exposed to all sorts of cheeses for a lot longer time than in other parts of the country. There is a really strong desire to buy local cheeses as well as some of the fancier ones. We are incredibly lucky with the amount of local cheeses that are available here.\u003c/p>\n\u003cp>\u003cb>2.What are some popular cheeses for the Summer?\u003c/b>\u003cbr>Because tomatoes are nice in the summer, fresh mozzarella or burrata are good. It's a great time of year for fresh or ripened goat cheeses. The \u003cb>\u003ca href=\"http://www.redwoodhill.com/cheese.htm\">Redwood Hill\u003c/a>\u003c/b> Camellia is great with fruit. \u003c/p>\n\u003cp>\u003cb>3. What are the most underrated cheeses?\u003c/b>\u003cbr>The \u003cb>\u003ca href=\"http://www.blacksheepcheese.com/pages/cheesehvc.html\">Hudson Valley Camembert\u003c/a>\u003c/b> is an amazing cheese, it's a sheep and cow blend. The texture and the flavor are great, the texture is almost chocolate truffle like. The \u003cb>\u003ca href=\"http://greathillblue.com/about.htm\">Great Hill Blue\u003c/a>\u003c/b> from Massachusetts is a great blue cheese. It's assertive but not overly strong. There's a great sweetness to it, and it's very well-balanced. The 4 and 6 year \u003cb>\u003ca href=\"http://www.widmerscheese.com/cheddartour.cfm\">Widmer's cheddars\u003c/a>\u003c/b> are orange and made in Wisconsin but are sharp and moist; I like them a lot. \u003c/p>\n\u003cp>\u003cb>4. What's the best way to store cheese?\u003c/b>\u003cbr>On some level I think people stress about it too much. If you're going to use plastic don't use a zip lock bag, use a tight clean piece of plastic. But if you use cheap plastic you can change the texture of the outside of the cheese. Waxed paper will dry it out but you won't get any plastic flavor. If you can, only buy enough to eat for a week and take storing out of the equation. My advice? buy it and eat it quick!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What is a favorite condiment with cheese?\u003c/b>\u003cbr>Dark honey. You can use it on fresh goat cheese and aged cheese. I recommend chopping parmigiano reggiano into \"fingers\" and dipping it into dark honey with a touch of truffle oil if you happen to have some.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Cheesebuyer/cheesemonger at \u003cb>\u003ca href=\"http://www.rainbowgrocery.org/products/cheese.html\"> Rainbow Grocery\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Kentfield CA\u003c/p>\n\u003cp>\u003cb>1. What are Bay Area cheese consumers like?\u003c/b>\u003cbr>New York, Chicago and the Bay Area are the hubs for cheese in the country. The cheese buying public is looking for new tastes, and is fairly sophisticated. People have been exposed to all sorts of cheeses for a lot longer time than in other parts of the country. There is a really strong desire to buy local cheeses as well as some of the fancier ones. We are incredibly lucky with the amount of local cheeses that are available here.\u003c/p>\n\u003cp>\u003cb>2.What are some popular cheeses for the Summer?\u003c/b>\u003cbr>Because tomatoes are nice in the summer, fresh mozzarella or burrata are good. It's a great time of year for fresh or ripened goat cheeses. The \u003cb>\u003ca href=\"http://www.redwoodhill.com/cheese.htm\">Redwood Hill\u003c/a>\u003c/b> Camellia is great with fruit. \u003c/p>\n\u003cp>\u003cb>3. What are the most underrated cheeses?\u003c/b>\u003cbr>The \u003cb>\u003ca href=\"http://www.blacksheepcheese.com/pages/cheesehvc.html\">Hudson Valley Camembert\u003c/a>\u003c/b> is an amazing cheese, it's a sheep and cow blend. The texture and the flavor are great, the texture is almost chocolate truffle like. The \u003cb>\u003ca href=\"http://greathillblue.com/about.htm\">Great Hill Blue\u003c/a>\u003c/b> from Massachusetts is a great blue cheese. It's assertive but not overly strong. There's a great sweetness to it, and it's very well-balanced. The 4 and 6 year \u003cb>\u003ca href=\"http://www.widmerscheese.com/cheddartour.cfm\">Widmer's cheddars\u003c/a>\u003c/b> are orange and made in Wisconsin but are sharp and moist; I like them a lot. \u003c/p>\n\u003cp>\u003cb>4. What's the best way to store cheese?\u003c/b>\u003cbr>On some level I think people stress about it too much. If you're going to use plastic don't use a zip lock bag, use a tight clean piece of plastic. But if you use cheap plastic you can change the texture of the outside of the cheese. Waxed paper will dry it out but you won't get any plastic flavor. If you can, only buy enough to eat for a week and take storing out of the equation. My advice? buy it and eat it quick!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Recently on a wine tour through the \u003ca href=\"http://www.thewinedoctor.com/regionalguides/burgundypartone.shtml\">\u003cstrong>Côte de Beaune\u003c/strong>\u003c/a> and \u003ca href=\"http://www.thewinedoctor.com/regionalguides/burgundypartone.shtml\">\u003cstrong>Côte de Nuits\u003c/strong>\u003c/a> areas in the Burgundy region in France, we stopped to admire the \u003ca href=\"http://www.wine-journal.com/drc.html\">\u003cstrong>Romanée-Conti\u003c/strong>\u003c/a> vineyard, one of the smallest (barely 2 acres) but one of the most expensive (\u003ca href=\"http://www.wineaccess.com/ecommerce/winery.tcl?producer_id=110732\">\u003cstrong>$4,500+\u003c/strong>\u003c/a> a bottle!). Our tour guide appeared with a bottle of Burgundy Cremant (a sparkling wine made in Burgundy with about half the pressure of champagne so many less bubbles) and a basket of gougères, those wonderful cheesy, light puffs of dough that meld perfectly with a bubbly Champagne, Cremant or Sparkling Wine. Though as my friend Emma says, everything goes well with Champagne. I must agree. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I spent the past few days with Emma & Don on their barge cruising down the Loire River in the Burgundy region. The first time I visited them last year, for some bizarre reason, they (and I) thought I could cook...mistake #1. I made gougères that came out like hockey pucks. Should they have mistakenly been thrown at someone, they could easily have put an eye out or I could have become the official supplier to the NHL. Luckily neither happened. Needless to say, I was very hesitant to repeat this fiasco but Emma insisted so I obliged. There must have been a gougères angel on my shoulder as they came out beautifully: light, airy, crisp outside, not soggy, golden brown. And to drink with it...Champagne of course! 🙂 Cheers!\u003c/p>\n\u003cp>Gougères\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>250 ml (9 oz) water\u003cbr>110 g (4 oz) butter, cut into small pieces\u003cbr>pinch of salt\u003cbr>140 g (5 oz) flour\u003cbr>4-5 eggs\u003cbr>110 g (4 oz) Comte cheese, shredded\u003cbr>1 egg + 1 tbsp milk (or water) for egg wash\u003c/p>\n\u003cp>* this is the exact same recipe for pâte à choux. to make gougères, you simply add cheese!\u003c/p>\n\u003cp>1. put the water, butter and salt into a pot and bring to a boil. \u003c/p>\n\u003cp>2. let the butter melt over a low flame, then bring it to a boil. when the mixture reaches a boil, take it off the heat and add the flour all at once and stir to incorporate with a wooden spoon. it is important that you don't let the water boil too long as this recipe is all about the liquid to dry proportions. \u003c/p>\n\u003cp>3. put the pot back on to medium heat and stir vigorously for 30 seconds to a minute or until the mixture thickens and forms a ball that pulls away from the pan. continue stirring for another 1-2 minutes. the point of this is to cook out the moisture so that the dough can absorb as much of the eggs as possible.\u003c/p>\n\u003cp>4. take the pot off heat and move mixture to a clean bowl. \u003c/p>\n\u003cp>5. add the eggs one at a time, stirring with a wooden spoon, fully incorporating it before the next egg is added. you can also use a mixer with a paddle (we couldn't in cooking school so we all had very tired arms). the mixture should be firm but smooth and it's done when you can run your finger through the batter and it leaves a channel that fills in slowly. stir in most of the cheese. leave some to sprinkle on top.\u003c/p>\n\u003cp>6. Pipe or spoon, depending on the size and shape you want, onto cookie sheet lined with parchment paper. I use a spoon for gougères and make them more rustic looking.\u003c/p>\n\u003cp>7. brush the choux gently with egg wash and sprinkle the remaining cheese on top. (optional)\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>8. bake at 400°F/ 200°C/#6 for about 25 minutes or until golden brown.\u003c/p>\n\u003cp>9. turn down oven to 300°F/ 150°C/#4 for another 5-10 minutes to dry out. remove from the oven when they feel dry, light and hollow. let cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>bon appetit de paris!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Recently on a wine tour through the \u003ca href=\"http://www.thewinedoctor.com/regionalguides/burgundypartone.shtml\">\u003cstrong>Côte de Beaune\u003c/strong>\u003c/a> and \u003ca href=\"http://www.thewinedoctor.com/regionalguides/burgundypartone.shtml\">\u003cstrong>Côte de Nuits\u003c/strong>\u003c/a> areas in the Burgundy region in France, we stopped to admire the \u003ca href=\"http://www.wine-journal.com/drc.html\">\u003cstrong>Romanée-Conti\u003c/strong>\u003c/a> vineyard, one of the smallest (barely 2 acres) but one of the most expensive (\u003ca href=\"http://www.wineaccess.com/ecommerce/winery.tcl?producer_id=110732\">\u003cstrong>$4,500+\u003c/strong>\u003c/a> a bottle!). Our tour guide appeared with a bottle of Burgundy Cremant (a sparkling wine made in Burgundy with about half the pressure of champagne so many less bubbles) and a basket of gougères, those wonderful cheesy, light puffs of dough that meld perfectly with a bubbly Champagne, Cremant or Sparkling Wine. Though as my friend Emma says, everything goes well with Champagne. I must agree. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I spent the past few days with Emma & Don on their barge cruising down the Loire River in the Burgundy region. The first time I visited them last year, for some bizarre reason, they (and I) thought I could cook...mistake #1. I made gougères that came out like hockey pucks. Should they have mistakenly been thrown at someone, they could easily have put an eye out or I could have become the official supplier to the NHL. Luckily neither happened. Needless to say, I was very hesitant to repeat this fiasco but Emma insisted so I obliged. There must have been a gougères angel on my shoulder as they came out beautifully: light, airy, crisp outside, not soggy, golden brown. And to drink with it...Champagne of course! 🙂 Cheers!\u003c/p>\n\u003cp>Gougères\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>250 ml (9 oz) water\u003cbr>110 g (4 oz) butter, cut into small pieces\u003cbr>pinch of salt\u003cbr>140 g (5 oz) flour\u003cbr>4-5 eggs\u003cbr>110 g (4 oz) Comte cheese, shredded\u003cbr>1 egg + 1 tbsp milk (or water) for egg wash\u003c/p>\n\u003cp>* this is the exact same recipe for pâte à choux. to make gougères, you simply add cheese!\u003c/p>\n\u003cp>1. put the water, butter and salt into a pot and bring to a boil. \u003c/p>\n\u003cp>2. let the butter melt over a low flame, then bring it to a boil. when the mixture reaches a boil, take it off the heat and add the flour all at once and stir to incorporate with a wooden spoon. it is important that you don't let the water boil too long as this recipe is all about the liquid to dry proportions. \u003c/p>\n\u003cp>3. put the pot back on to medium heat and stir vigorously for 30 seconds to a minute or until the mixture thickens and forms a ball that pulls away from the pan. continue stirring for another 1-2 minutes. the point of this is to cook out the moisture so that the dough can absorb as much of the eggs as possible.\u003c/p>\n\u003cp>4. take the pot off heat and move mixture to a clean bowl. \u003c/p>\n\u003cp>5. add the eggs one at a time, stirring with a wooden spoon, fully incorporating it before the next egg is added. you can also use a mixer with a paddle (we couldn't in cooking school so we all had very tired arms). the mixture should be firm but smooth and it's done when you can run your finger through the batter and it leaves a channel that fills in slowly. stir in most of the cheese. leave some to sprinkle on top.\u003c/p>\n\u003cp>6. Pipe or spoon, depending on the size and shape you want, onto cookie sheet lined with parchment paper. I use a spoon for gougères and make them more rustic looking.\u003c/p>\n\u003cp>7. brush the choux gently with egg wash and sprinkle the remaining cheese on top. (optional)\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>8. bake at 400°F/ 200°C/#6 for about 25 minutes or until golden brown.\u003c/p>\n\u003cp>9. turn down oven to 300°F/ 150°C/#4 for another 5-10 minutes to dry out. remove from the oven when they feel dry, light and hollow. let cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>bon appetit de paris!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>$4.25 for a small bottled water. Four dollars and twenty-five cents. For \u003ca href=\"http://www.epa.gov/water/\">\u003cstrong>WATER\u003c/strong>\u003c/a>. And tap water is not an option. By the end of the night, I was a little irritated by the exorbitant prices of such standard-bearers. After visiting nearly every booth, kiosk, stand, and counter asking for a cup to fill with water, and being repeatedly turned away, I gave up and just drank my fill at the tiny water fountain that we found in a tucked away corner behind the beer stand. (I believe one of the two was even out of order.) \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ballpark.jpg\">\u003c/p>\n\u003cp>Where was I, you ask? Walking the promenade level of the Ballpark on the Bay. I think right now they are calling it \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/sbcpark/index.html\">\u003cstrong>SBC Park\u003c/strong>\u003c/a>, and prior to that it was called Pac Bell Park. (What's up with that trend anyway...can't we just call something by a name that sticks? What ever happened to \u003ca href=\"http://www.ballparks.com/baseball/national/3compk.htm\">\u003cstrong>Candlestick Park\u003c/strong>\u003c/a> or \u003ca href=\"http://www.ballparks.com/baseball/american/fenway.htm\">\u003cstrong>Fenway Park\u003c/strong>\u003c/a> or \u003ca href=\"http://www.ballparks.com/baseball/national/wrigle.htm\">\u003cstrong>Wrigley Field\u003c/strong>\u003c/a>--or is that named after the stick of gum? Okay, I'm veering WAY off subject now.)\u003c/p>\n\u003cp>Occasionally, not too often, the ballpark hosts concerts, so there we were, enjoying the antics of the \u003ca href=\"http://www.blackeyedpeas.com/\">\u003cstrong>Black Eyed Peas\u003c/strong>\u003c/a> and the melodic musings of the \u003ca href=\"http://www.dmband.com/\">\u003cstrong>Dave Matthews Band\u003c/strong>\u003c/a>, and strolling (at times weaving) through the crowd, taking in the variety of food options which I had heard were over and above what you typically get at most concert venues. There was the Doggie Diner, which seemed to offer the standard foil wrapped steamed franks, fries, and overpriced mass-market beer, as well as other walk-ups offering more or less the same items, burgers, pizza (if you want to call it pizza but I won't go there), corndogs, even turkey burgers and I think I saw veggie dogs at one place. But the Gilroy Garlic Fries walk-up stood out in the crowd (two locations on the promenade level). \u003c/p>\n\u003cp>Nearly everwhere you went in the stadium, the pungent scent of garlic wafted over the crowd. After passing too many people to count balancing trays of the hot, crisp, garlic-coated potatoes, we decided to cue up and get ourselves some. The line was long, but we had beer. We made some friends in line. Finally, we got our own. They were good, but not great. Certainly better than most fries I've sampled at large events such as this. About half were crisp and speckled with just enough garlic and herbs, the other half were soggy and overwhelmed with garlic. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Continuing on our quest, we came across a small stand tucked away in a corner offering fresh sausages such as hot links, bratwurst, and Polish kielbasa. On a soft, sesame-studded bun, topped with sauerkraut or peppers and onions, all for $5, this was a steal! And it was pretty good too. The \"brat with kraut\" that I ordered was plump, juicy, and tasted like it had just been cooked. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, the stands seemed to be the way to go. There were freshly roasted cinnamon nuts, microbrews and other quality beers (including \u003ca href=\"http://www.newbelgium.com/\">\u003cstrong>Fat Tire\u003c/strong>\u003c/a>, \u003ca href=\"http://www.goodbeer.com/\">\u003cstrong>Prohibition Ale\u003c/strong>\u003c/a>, and \u003ca href=\"http://www.lagunitas.com/\">\u003cstrong>Lagunitas IPA\u003c/strong>\u003c/a>), kettle corn, and the variety of sausages I mentioned previously. But personally, I think next time I'll eat in advance and spend my remaining calories on beer (that is, if I win the lottery...a bottle of beer cost upwards of $8 EACH!).\u003c/p>\n\n",
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"description": "$4.25 for a small bottled water. Four dollars and twenty-five cents. For WATER. And tap water is not an option. By the end of the night, I was a little irritated by the exorbitant prices of such standard-bearers. After visiting nearly every booth, kiosk, stand, and counter asking for a cup to fill with water,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>$4.25 for a small bottled water. Four dollars and twenty-five cents. For \u003ca href=\"http://www.epa.gov/water/\">\u003cstrong>WATER\u003c/strong>\u003c/a>. And tap water is not an option. By the end of the night, I was a little irritated by the exorbitant prices of such standard-bearers. After visiting nearly every booth, kiosk, stand, and counter asking for a cup to fill with water, and being repeatedly turned away, I gave up and just drank my fill at the tiny water fountain that we found in a tucked away corner behind the beer stand. (I believe one of the two was even out of order.) \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ballpark.jpg\">\u003c/p>\n\u003cp>Where was I, you ask? Walking the promenade level of the Ballpark on the Bay. I think right now they are calling it \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/sbcpark/index.html\">\u003cstrong>SBC Park\u003c/strong>\u003c/a>, and prior to that it was called Pac Bell Park. (What's up with that trend anyway...can't we just call something by a name that sticks? What ever happened to \u003ca href=\"http://www.ballparks.com/baseball/national/3compk.htm\">\u003cstrong>Candlestick Park\u003c/strong>\u003c/a> or \u003ca href=\"http://www.ballparks.com/baseball/american/fenway.htm\">\u003cstrong>Fenway Park\u003c/strong>\u003c/a> or \u003ca href=\"http://www.ballparks.com/baseball/national/wrigle.htm\">\u003cstrong>Wrigley Field\u003c/strong>\u003c/a>--or is that named after the stick of gum? Okay, I'm veering WAY off subject now.)\u003c/p>\n\u003cp>Occasionally, not too often, the ballpark hosts concerts, so there we were, enjoying the antics of the \u003ca href=\"http://www.blackeyedpeas.com/\">\u003cstrong>Black Eyed Peas\u003c/strong>\u003c/a> and the melodic musings of the \u003ca href=\"http://www.dmband.com/\">\u003cstrong>Dave Matthews Band\u003c/strong>\u003c/a>, and strolling (at times weaving) through the crowd, taking in the variety of food options which I had heard were over and above what you typically get at most concert venues. There was the Doggie Diner, which seemed to offer the standard foil wrapped steamed franks, fries, and overpriced mass-market beer, as well as other walk-ups offering more or less the same items, burgers, pizza (if you want to call it pizza but I won't go there), corndogs, even turkey burgers and I think I saw veggie dogs at one place. But the Gilroy Garlic Fries walk-up stood out in the crowd (two locations on the promenade level). \u003c/p>\n\u003cp>Nearly everwhere you went in the stadium, the pungent scent of garlic wafted over the crowd. After passing too many people to count balancing trays of the hot, crisp, garlic-coated potatoes, we decided to cue up and get ourselves some. The line was long, but we had beer. We made some friends in line. Finally, we got our own. They were good, but not great. Certainly better than most fries I've sampled at large events such as this. About half were crisp and speckled with just enough garlic and herbs, the other half were soggy and overwhelmed with garlic. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Continuing on our quest, we came across a small stand tucked away in a corner offering fresh sausages such as hot links, bratwurst, and Polish kielbasa. On a soft, sesame-studded bun, topped with sauerkraut or peppers and onions, all for $5, this was a steal! And it was pretty good too. The \"brat with kraut\" that I ordered was plump, juicy, and tasted like it had just been cooked. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, the stands seemed to be the way to go. There were freshly roasted cinnamon nuts, microbrews and other quality beers (including \u003ca href=\"http://www.newbelgium.com/\">\u003cstrong>Fat Tire\u003c/strong>\u003c/a>, \u003ca href=\"http://www.goodbeer.com/\">\u003cstrong>Prohibition Ale\u003c/strong>\u003c/a>, and \u003ca href=\"http://www.lagunitas.com/\">\u003cstrong>Lagunitas IPA\u003c/strong>\u003c/a>), kettle corn, and the variety of sausages I mentioned previously. But personally, I think next time I'll eat in advance and spend my remaining calories on beer (that is, if I win the lottery...a bottle of beer cost upwards of $8 EACH!).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Thank you, San Diego and good night! \u003c/p>\n\u003cp>Seriously? Best meal in San Diego EVER! Wow. I didn't think I'd find a place like this here. I humbly apologize to all San Diegans for being faint of heart and of stomach, but I just didn't. Excluding \u003ca href=\"http://www.kqed.org/weblog/food/2005/08/im-just-mad-about-saffron-chicken.jsp\">\u003cstrong>Saffron's Thai roasted chicken\u003c/strong>\u003c/a>, which, yum, \u003ca href=\"http://www.regionrestaurant.com\">\u003cstrong>Region\u003c/strong>\u003c/a> is the place I can definitely say we're going to go back to again in the little time we have left here. I'm sitting in the corner hyperventilating over the idea of trying their \"Trust the Chef\" menu of four courses for $45.00.\u003c/p>\n\u003cp>As a last minute decision, we decided to check Region out on a Tuesday night. It's their Big Night night (and yes, we confirmed the name comes from the movie) where they have a fixed menu for $31.00. You get a choice of two starters, three entrees, and two desserts and you can't order anything from the regular menu. No problem there. I would have chosen the Big Night menu for the grilled octopus alone. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/braisedtoms.jpg\">\u003c/p>\n\u003cp>Before the starters, we were brought some crusty hunks of bread from the local artisanal bakery, Bread & Cie, which is our next San Diego Food Foray. Alongside the bread, instead of the usual lump of butter or dish of indifferent olive oil, we were given a chilled pot of citrus-braised summer tomatoes. After the first bite, my husband said (somewhat garbled as his mouth was stuffed), \"You HAVE to learn how to make this.\" For me, braising conjures up pots of sulky stewed meat, which smell much better than they end up tasting. This was not the case with these tomatoes -- the yellow and red cherries were as bright and fresh tasting as though they had just been picked after spending the day being gently warmed in the sun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/octopede.jpg\">\u003c/p>\n\u003cp>God, that grilled octopus. I want it for an entree. I want it all night every night. I want it because of the wine corks. Wait. Let me back up a bit. Our waitress explained that the octopus is boiled with wine corks to reduce chewiness before grilling. Ingenious. After the cork boil (we didn't ask if they were new or used corks), the octopus is marinated in a whole mess of stuff, slapped on the mesquite-fired grill, and served with farm fresh greens and a big ol' lemon wedge. Whatever ancient chemical secret those wine corks import, man, that octopus wasn't tough at all. It wasn't soggy either. In fact, it was pleasantly chewy without the remotest resemblance to an eraser. But texture is nothing if it doesn't taste good, right? No worries -- the octopus was stupendous. We even fought over the red pepper-flaked tentacles -- each of us insisting that the other got a larger tentacle. Here's some trivia for you that I picked up a few years ago, the plural of \"octopus\" is erroneously assumed to be \"octopi.\" Fowler, of the eternally snarky \u003ci>Fowler's English Usage\u003c/i> tells us, \"the only acceptable plural in English is octopuses.\" He deems the even more correct plural \"octopedes\" as being \"pedantic.\" There's a little something for you to toss around at cocktail parties.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cheeseplate.jpg\">\u003c/p>\n\u003cp>The other starter on the Big Night menu was a summer fruit salad. Now, this isn't your mama's lime Jell-O with bananas and mandarin orange segments. Well, it isn't \u003ci>my\u003c/i> mama's lime Jell-O with bananas and mandarin orange segments. The plate was heavy with two kinds of melon, Japanese grapes, Brown Turkey figs, Chino Farm wild strawberries, drizzles of balsamic vinegar, and a sturdy flat wedge of Gorgonzola Piccante from Lombardy. The fruit composition was refreshing, obviously, succulently in season, and lovely with the spicy cheese and sour-sweet balsamic.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lamb.jpg\">\u003c/p>\n\u003cp>I'm not always a fan of peppers because they can overpower everything else they touch, but I was happily surprised by the grilled Australian lamb chops. The perfectly pink and juicy lamb stood up well to the three kinds of smoked peppers and gained significant depths of flavor from them. Normally, I love lamb nearly naked because I can revel in the lambiness of the chops, leg, or whathaveyou, but those peppers were a smoked stroke of heavenly genius.\u003c/p>\n\u003cp>My husband is allergic to scallops. He loves them but he's allergic to them. Not in the deadly anaphalactic way, you understand, they just tend to seriously upset his stomach. Every five years or so he tries a bit of scallop at a reputable establishment to see if he's outgrown the allergy. It hasn't quite been five years since his last test at \u003ca href=\"http://www.ming.com/blueginger/blueginger.htm\">\u003cstrong>Ming Tsai's Blue Ginger\u003c/strong>\u003c/a>, but as fate would have it scallops were on the menu at Region. The Big Night menu originally had a choice of three entrees, the lamb, the scallops, and braised beef shortribs with pasta. By the time we got there, they were all out of the shortribs. If you see my above opinion on braising, this was not a problem for me. However, since I'd be able to sample both lamb and scallops and my husband could really only eat the lamb, I felt sort of bad. But not bad enough. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops.jpg\">\u003c/p>\n\u003cp>After staring hungrily at my plate of seared Maine Diver scallops resting lazily on top of a bright red tomato and arugula salad, Mark stabbed at a few tomatoes. He also managed to snag some of the basil salsa verde and a few leaves of arugula. I slowly and sighingly made my way through the fat scallops, savoring every mouthful of dense flesh accented by the salsa verde and the tomatoes. I had a smallish piece of scallop on my fork when my husband couldn't stand it any longer. \"Hand it over,\" he ordered, staring at my fork. I did. He ate the bite, rolled his eyes backward, and smiled. His stomach is still fine today.\u003c/p>\n\u003cp>Region is a gem of a restaurant and one that would easily be at home in the Bay Area. They are devoted to free-range meat, farm fresh produce, sustainable fish, and are a member of the Slow Food Movement. To quote from their own newsletter, \"Region was founded on the idea that the best food is that which is grown close to home -- in this climate, in this season. We do not rely on a major, national industrial food supplier to unload an 18-wheel truck at our doorstep. Instead, we believe in cultivating relationships with local farmers and producers...not only do we get incredibly fresh vegetables harvested from the earth that morning but, more importantly, we know the people who are growing our food.\" Amen and *burp*!\u003c/p>\n\u003cp>The knowledgeable and gregarious staff told us that Chef Michael Stebner recently took them on a field trip to San Francisco. They supped at Chez Panisse, Zuni, and Oliveto because Chef Stebner wanted his crew to understand what inspired him. All I can say is that was money well spent. Not only do the staff know their food down to the last salt flake, but they are excited about it and -- even more impressive -- they SHOULD be excited about it. This is DAMN good eats.\u003c/p>\n\u003cp>\u003ci>Region\u003cbr>Farm Fresh Cuisine\u003cbr>3671 Fifth Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.299.6499\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dinner: Tuesday-Sunday 6 to 10 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thank you, San Diego and good night! \u003c/p>\n\u003cp>Seriously? Best meal in San Diego EVER! Wow. I didn't think I'd find a place like this here. I humbly apologize to all San Diegans for being faint of heart and of stomach, but I just didn't. Excluding \u003ca href=\"http://www.kqed.org/weblog/food/2005/08/im-just-mad-about-saffron-chicken.jsp\">\u003cstrong>Saffron's Thai roasted chicken\u003c/strong>\u003c/a>, which, yum, \u003ca href=\"http://www.regionrestaurant.com\">\u003cstrong>Region\u003c/strong>\u003c/a> is the place I can definitely say we're going to go back to again in the little time we have left here. I'm sitting in the corner hyperventilating over the idea of trying their \"Trust the Chef\" menu of four courses for $45.00.\u003c/p>\n\u003cp>As a last minute decision, we decided to check Region out on a Tuesday night. It's their Big Night night (and yes, we confirmed the name comes from the movie) where they have a fixed menu for $31.00. You get a choice of two starters, three entrees, and two desserts and you can't order anything from the regular menu. No problem there. I would have chosen the Big Night menu for the grilled octopus alone. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/braisedtoms.jpg\">\u003c/p>\n\u003cp>Before the starters, we were brought some crusty hunks of bread from the local artisanal bakery, Bread & Cie, which is our next San Diego Food Foray. Alongside the bread, instead of the usual lump of butter or dish of indifferent olive oil, we were given a chilled pot of citrus-braised summer tomatoes. After the first bite, my husband said (somewhat garbled as his mouth was stuffed), \"You HAVE to learn how to make this.\" For me, braising conjures up pots of sulky stewed meat, which smell much better than they end up tasting. This was not the case with these tomatoes -- the yellow and red cherries were as bright and fresh tasting as though they had just been picked after spending the day being gently warmed in the sun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/octopede.jpg\">\u003c/p>\n\u003cp>God, that grilled octopus. I want it for an entree. I want it all night every night. I want it because of the wine corks. Wait. Let me back up a bit. Our waitress explained that the octopus is boiled with wine corks to reduce chewiness before grilling. Ingenious. After the cork boil (we didn't ask if they were new or used corks), the octopus is marinated in a whole mess of stuff, slapped on the mesquite-fired grill, and served with farm fresh greens and a big ol' lemon wedge. Whatever ancient chemical secret those wine corks import, man, that octopus wasn't tough at all. It wasn't soggy either. In fact, it was pleasantly chewy without the remotest resemblance to an eraser. But texture is nothing if it doesn't taste good, right? No worries -- the octopus was stupendous. We even fought over the red pepper-flaked tentacles -- each of us insisting that the other got a larger tentacle. Here's some trivia for you that I picked up a few years ago, the plural of \"octopus\" is erroneously assumed to be \"octopi.\" Fowler, of the eternally snarky \u003ci>Fowler's English Usage\u003c/i> tells us, \"the only acceptable plural in English is octopuses.\" He deems the even more correct plural \"octopedes\" as being \"pedantic.\" There's a little something for you to toss around at cocktail parties.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cheeseplate.jpg\">\u003c/p>\n\u003cp>The other starter on the Big Night menu was a summer fruit salad. Now, this isn't your mama's lime Jell-O with bananas and mandarin orange segments. Well, it isn't \u003ci>my\u003c/i> mama's lime Jell-O with bananas and mandarin orange segments. The plate was heavy with two kinds of melon, Japanese grapes, Brown Turkey figs, Chino Farm wild strawberries, drizzles of balsamic vinegar, and a sturdy flat wedge of Gorgonzola Piccante from Lombardy. The fruit composition was refreshing, obviously, succulently in season, and lovely with the spicy cheese and sour-sweet balsamic.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lamb.jpg\">\u003c/p>\n\u003cp>I'm not always a fan of peppers because they can overpower everything else they touch, but I was happily surprised by the grilled Australian lamb chops. The perfectly pink and juicy lamb stood up well to the three kinds of smoked peppers and gained significant depths of flavor from them. Normally, I love lamb nearly naked because I can revel in the lambiness of the chops, leg, or whathaveyou, but those peppers were a smoked stroke of heavenly genius.\u003c/p>\n\u003cp>My husband is allergic to scallops. He loves them but he's allergic to them. Not in the deadly anaphalactic way, you understand, they just tend to seriously upset his stomach. Every five years or so he tries a bit of scallop at a reputable establishment to see if he's outgrown the allergy. It hasn't quite been five years since his last test at \u003ca href=\"http://www.ming.com/blueginger/blueginger.htm\">\u003cstrong>Ming Tsai's Blue Ginger\u003c/strong>\u003c/a>, but as fate would have it scallops were on the menu at Region. The Big Night menu originally had a choice of three entrees, the lamb, the scallops, and braised beef shortribs with pasta. By the time we got there, they were all out of the shortribs. If you see my above opinion on braising, this was not a problem for me. However, since I'd be able to sample both lamb and scallops and my husband could really only eat the lamb, I felt sort of bad. But not bad enough. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scallops.jpg\">\u003c/p>\n\u003cp>After staring hungrily at my plate of seared Maine Diver scallops resting lazily on top of a bright red tomato and arugula salad, Mark stabbed at a few tomatoes. He also managed to snag some of the basil salsa verde and a few leaves of arugula. I slowly and sighingly made my way through the fat scallops, savoring every mouthful of dense flesh accented by the salsa verde and the tomatoes. I had a smallish piece of scallop on my fork when my husband couldn't stand it any longer. \"Hand it over,\" he ordered, staring at my fork. I did. He ate the bite, rolled his eyes backward, and smiled. His stomach is still fine today.\u003c/p>\n\u003cp>Region is a gem of a restaurant and one that would easily be at home in the Bay Area. They are devoted to free-range meat, farm fresh produce, sustainable fish, and are a member of the Slow Food Movement. To quote from their own newsletter, \"Region was founded on the idea that the best food is that which is grown close to home -- in this climate, in this season. We do not rely on a major, national industrial food supplier to unload an 18-wheel truck at our doorstep. Instead, we believe in cultivating relationships with local farmers and producers...not only do we get incredibly fresh vegetables harvested from the earth that morning but, more importantly, we know the people who are growing our food.\" Amen and *burp*!\u003c/p>\n\u003cp>The knowledgeable and gregarious staff told us that Chef Michael Stebner recently took them on a field trip to San Francisco. They supped at Chez Panisse, Zuni, and Oliveto because Chef Stebner wanted his crew to understand what inspired him. All I can say is that was money well spent. Not only do the staff know their food down to the last salt flake, but they are excited about it and -- even more impressive -- they SHOULD be excited about it. This is DAMN good eats.\u003c/p>\n\u003cp>\u003ci>Region\u003cbr>Farm Fresh Cuisine\u003cbr>3671 Fifth Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.299.6499\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/rosebook.png\">\u003c/p>\n\u003cp>I'm a girly-girl. Ask anyone who knows me. I don't like sports. I can easily spend $20 on a lipstick and my wardrobe is heavy on the pink. I mean a whole lotta pink. So perhaps it should come as no surprise that I like pink wine. I'm not talking about \"white zinfandel\", but rosé. \u003c/p>\n\u003cp>The reason I like rosé really has less to do with the color than the the fact that it pairs well with food and is often quite reasonably priced. Like hip hugger jeans rosé has been out of fashion for so long that it's finally cool again. Even more so in the Summer when it is wonderful served chilled. \u003c/p>\n\u003cp>While my knowledge of wine fits fairly neatly into a wine glass, I will nonetheless share what I know about pairing food with rosé. The reason it works so well with food is that there is not just one style of rosé. There are sparkling, dry, fruity, light, medium and full-bodied rosé. A sparkling rosé makes for a wonderful aperitif, a dry rosé is great with seafood, especially shellfish and a full-bodied rosé can work with meat, even steak. \u003c/p>\n\u003cp>Jeff Morgan's new book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811843556/kqedorg-20\">Rosé A Guide to the World's Most Versatile Wine\u003c/a>\u003c/b> is a great book to familiarize yourself with the different types of rosé and the regions where it is produced. The book has a tasting guide that includes 200 wines and as an added bonus there is a whole section of a dozen or so recipes designed to pair well with rosé. The recipes lean towards the more hearty than delicate with offerings inspired by the cuisines of France, India and Mexico. I'm planning to try the Fish Soup with Aioli next week and I will make a mental note to pair pasta and pesto with rosé as Morgan suggests. Proving once and for all, you don't have to be a girly-girl to drink pink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/rosebook.png\">\u003c/p>\n\u003cp>I'm a girly-girl. Ask anyone who knows me. I don't like sports. I can easily spend $20 on a lipstick and my wardrobe is heavy on the pink. I mean a whole lotta pink. So perhaps it should come as no surprise that I like pink wine. I'm not talking about \"white zinfandel\", but rosé. \u003c/p>\n\u003cp>The reason I like rosé really has less to do with the color than the the fact that it pairs well with food and is often quite reasonably priced. Like hip hugger jeans rosé has been out of fashion for so long that it's finally cool again. Even more so in the Summer when it is wonderful served chilled. \u003c/p>\n\u003cp>While my knowledge of wine fits fairly neatly into a wine glass, I will nonetheless share what I know about pairing food with rosé. The reason it works so well with food is that there is not just one style of rosé. There are sparkling, dry, fruity, light, medium and full-bodied rosé. A sparkling rosé makes for a wonderful aperitif, a dry rosé is great with seafood, especially shellfish and a full-bodied rosé can work with meat, even steak. \u003c/p>\n\u003cp>Jeff Morgan's new book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811843556/kqedorg-20\">Rosé A Guide to the World's Most Versatile Wine\u003c/a>\u003c/b> is a great book to familiarize yourself with the different types of rosé and the regions where it is produced. The book has a tasting guide that includes 200 wines and as an added bonus there is a whole section of a dozen or so recipes designed to pair well with rosé. The recipes lean towards the more hearty than delicate with offerings inspired by the cuisines of France, India and Mexico. I'm planning to try the Fish Soup with Aioli next week and I will make a mental note to pair pasta and pesto with rosé as Morgan suggests. Proving once and for all, you don't have to be a girly-girl to drink pink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The moon is new! We have moved into the lunar phase known as the Wort Moon in 16th Century England. Wort is the old fashioned, Old English word for herb. Late summer was the time of year when medicinal and culinary herbs would be harvested, dried, and stored for the winter. Tinctures would be made, herbal ales would be brewed, and medicinal lozenges, jellies, candies and spirits would be processed. It was a time to refill the medicine chest for the year.\u003c/p>\n\u003cp>The Wort Moon coincides nicely this year with the month of August, when I am involved in a \u003ca href=\"http://www.locavores.com/\">\u003cstrong>campaign to encourage people to eat as locally as possible\u003c/strong>\u003c/a>. More than two-hundred people have signed on to take a significant step towards eating within their foodshed. Here in the Bay Area, we've drawn a 100-mile radius around the city of San Francisco, and we're making an effort to eat food grown from within that circle.\u003c/p>\n\u003cp>Eating locally is nothing new to me. Ever since I returned from cooking school eight years ago, got a job as a chef, began learning about sustainable agriculture, and found myself shopping at the wonderful Bay Area farmers markets, I have been eating more and more foods grown near to where I live. For a few years I have found myself not wanting to buy any produce at the grocery store--even the organic produce at my neighborhood natural grocery store. Part of it is that I am spoiled by buying vegetables and fruits that I know were picked that morning on the farm, and are still filled with all the life-force of the Earth. Another part of it is that I feel a moral obligation to put as much of my money as possible directly into the hands of the farmers who grow the food. Local organic farmers who see themselves as stewards of the land are really local heros--people out there keeping alive an approach to growing food that has been all but obliterated by corporate agribusiness.\u003c/p>\n\u003cp> The numbers are all against them. Land prices are too high. Labor costs are too high. Food prices are too low. The topsoil has been too depleted of nutrients and needs too much time and energy put into it to rebuild its fertility. The culture is too in love with technological gadgets, big cars, and the idea of wealth without work to really value farming or give farmers the respect and honor they deserve. It is only because people like me go out of our way to shop at the farmers markets, cook at home, and spend our money on food rather than car payments or cable tv that local farmers are surviving at all. But people like me are often characterized in the mainstream society as foodies, snobs, and liberal elitists who can make a fetish of eating organic, seasonal, local food grown by small farmers because we can afford to.\u003c/p>\n\u003cp>Some people who shop at farmers markets are wealthy--but so are some people who shop at Costco. Many of us aren't wealthy, we're just willing to spend a larger chunk of our income on food and a smaller chunk on other things because we feel food is important enough to do that. Some of us don't spend any more on food at farmers markets than we would do at supermarkets--we economize and bargain hunt and cook at home and are generally frugal, but just make sure that the money we do spend on food goes straight to farmers instead of to large multinational businesses. Some people feel that investing in nutritious food saves them money in other areas. One father I know reduced his family of four's health coverage to catastrophic only, and is investing all the money he's saving in feeding his family a more nutrient-dense diet. In the long run that is probably a prudent financial choice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is another factor in this equation: cheap oil. Our entire food system has been built on the premise of a consistent and inexpensive supply of petroleum. Gasoline or diesel fuels power the equipment that we use to plant, water, spray, and harvest our crops. Fertilizers and pesticides are synthesized from petroleum products. We rely on petroleum and its derivatives to transport crops, process them, and package them as products. Plastic, used throughout the entire system, is derived from petroleum. The average plate of food travels 1500 miles to get to our table--every mile is fueled by petroleum. Even cooking at home--whether using natural gas or electricity--depends on petroleum somewhere along the way. In other words, in just the past sixty years--a blink of the eye in human history--we have built a new global food system that is entirely dependent on petroleum. As we begin to run out of oil, the crucial problem facing humanity is not how we will get to work each day, but rather how we will feed ourselves.\u003c/p>\n\u003cp>Right now it might be more expensive to buy food from local, organic, small farms and humane grass-based ranches than to shop at the supermarket. But as the petroleum costs go up, the cost of factory farming will go up, the cost of shipping will go up, and imported and store-bought foods could once again become the expensive luxuries they once were.\u003c/p>\n\u003cp>Right now eating foods that were processed on an artisanal or small scale might seem costly. Processing them ourselves at home might seem time-consuming. But these foods may someday soon be far more economical and practical than their petroleum-intensive, factory-produced alternatives. They are already more sustainable. If the ecological crisis becomes really dire, knowing farmers in your area, maintaining a garden, knowing how to kill, pluck and dress a chicken, knowing how to cook, being able to store foods without refrigeration and to make medicinal teas and ales from local plants will once again be critical survival skills.\u003c/p>\n\u003cp>In the back of my mind, I've been thinking about the exercise of eating local foods for the month of August as a bit of a rehearsal for such an eventuality. What would my diet look like if imported foods were just too expensive? The fact is, it wouldn't look too different from my diet of the past few years, but there are some exceptions. Both coconut products and bananas are a part of my daily diet, and they'd be off the list. But the thing that I'm missing the most is my daily pot of green tea. Last year I managed wean myself off of coffee and onto green tea, which still gives me a lift without all the jitteriness and hyperactivity of coffee. I have found that it is lovely to start the day with a small pot of steaming Genmaicha--a Japanese tea with toasted rice in it--and have become almost as attached to it as I was to my morning cappuccino. While the tea plant--Camellia Sinensis--can be grown locally here in the Bay Area, no one is doing it on a commercial scale. The tea we get here is all imported from Asia. And since I didn't get my act together to buy a plant, put it in the ground, and figure out how to harvest it, I am having to do without for a month.\u003c/p>\n\u003cp>So I am developing a new morning ritual. Because it is the Wort Moon, my herb garden (wortyard) is in full bloom. The Echinacea is covered with big purple flowers, the Mullein is about eight feet tall and has three spikes dotted with yellow blooms, and the Yarrow is a cacophony of white inflorescences. First thing in the morning, instead of opening a tin of loose tea, I go out to the garden with my scissors and trim a small handful of yarrow flowers, a leaf of stevia, and few leaves of lemon verbena, and put them in my pot. I pour boiling water over them and once it has steeped I taste the slightly green, slightly bitter, gentle lemony sweetness of my homegrown brew.\u003c/p>\n\u003cp>I find it an interesting fact that in my effort to eat locally for the month of August, I am eating less of the foods that I consider 'bad' for me, and more of those that are healthiest. Caffeine, refined sugar, and many of the carbohydrates I normally consume are off of my plate and out of my cup. The most convenient local foods are eggs, meats, vegetables, fruit, and dairy products. Instead of porridge or toast for breakfast, I am eating hard-cooked eggs. And for a sweet, nighttime treat the other night, I drank a glass of warm frothed milk sweetened with honey and flavored with a few spritzes of rose hydrosol distilled by one of my favorite local farmers--something I may never have tried making if I wasn't keeping vanilla extract and maple syrup off limits for a few weeks.\u003c/p>\n\u003cp>The plants of the wortyard are really the flavors of home. Before northern dwellers had a steady supply of cinnamon, chocolate, nutmeg, cloves, lemons, vanilla, and cumin, their foods were scented and spiced with what they grew in their gardens. Sorrel, lovage, nettles, savory, and borage all enhanced the dinner table; dandelion blooms, elderflowers, and rose geranium leaves helped to give sweetmeats a delicate fragrance; and Labrador tea, dandelion root, and chicory would be brewed as hot beverages. These old-fashioned plants can hardly compete in today's world with the bold flavored imports from the tropics. But I for one am thoroughly enjoying my wort moon tisane of healing yarrow, as well as those few moments spent in the garden in the morning.\u003c/p>\n\u003cp>Just a few feet away from the yarrow we are in the process of putting in a raised-bed vegetable garden. Next year on the Wort Moon I may find that I am able to eat much of my produce from within a 100-foot radius of my house, and look to the 100-mile radius for meat, dairy, and eggs. Each step brings me closer into contact with the Earth, makes me feel more connected to my ancestors, and gives me rays of hope for a future that is grounded in what makes sense and what feels right on a deep level. I can't help feeling that our current society is like a house of cards, and one of the cards near the bottom is petroleum. If we pull out that card--what will happen to the rest of the structure? Isn't it time to begin thinking deeply about how we will live and thrive into the future, and begin building the foundation for a house that can weather the coming storms? I believe it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the Wort Moon, I wish you the blessings of knowing where your food comes from and some of the people who spend their days growing it for you. I wish you delicious meals seasoned with basil, oregano, sage, thyme, lavender and the other fragrant herbs of the wortyard. I pray that we may all be touched by the wisdom of plants, who know the great value of having a little spot of Earth that they can call home.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The moon is new! We have moved into the lunar phase known as the Wort Moon in 16th Century England. Wort is the old fashioned, Old English word for herb. Late summer was the time of year when medicinal and culinary herbs would be harvested, dried, and stored for the winter. Tinctures would be made, herbal ales would be brewed, and medicinal lozenges, jellies, candies and spirits would be processed. It was a time to refill the medicine chest for the year.\u003c/p>\n\u003cp>The Wort Moon coincides nicely this year with the month of August, when I am involved in a \u003ca href=\"http://www.locavores.com/\">\u003cstrong>campaign to encourage people to eat as locally as possible\u003c/strong>\u003c/a>. More than two-hundred people have signed on to take a significant step towards eating within their foodshed. Here in the Bay Area, we've drawn a 100-mile radius around the city of San Francisco, and we're making an effort to eat food grown from within that circle.\u003c/p>\n\u003cp>Eating locally is nothing new to me. Ever since I returned from cooking school eight years ago, got a job as a chef, began learning about sustainable agriculture, and found myself shopping at the wonderful Bay Area farmers markets, I have been eating more and more foods grown near to where I live. For a few years I have found myself not wanting to buy any produce at the grocery store--even the organic produce at my neighborhood natural grocery store. Part of it is that I am spoiled by buying vegetables and fruits that I know were picked that morning on the farm, and are still filled with all the life-force of the Earth. Another part of it is that I feel a moral obligation to put as much of my money as possible directly into the hands of the farmers who grow the food. Local organic farmers who see themselves as stewards of the land are really local heros--people out there keeping alive an approach to growing food that has been all but obliterated by corporate agribusiness.\u003c/p>\n\u003cp> The numbers are all against them. Land prices are too high. Labor costs are too high. Food prices are too low. The topsoil has been too depleted of nutrients and needs too much time and energy put into it to rebuild its fertility. The culture is too in love with technological gadgets, big cars, and the idea of wealth without work to really value farming or give farmers the respect and honor they deserve. It is only because people like me go out of our way to shop at the farmers markets, cook at home, and spend our money on food rather than car payments or cable tv that local farmers are surviving at all. But people like me are often characterized in the mainstream society as foodies, snobs, and liberal elitists who can make a fetish of eating organic, seasonal, local food grown by small farmers because we can afford to.\u003c/p>\n\u003cp>Some people who shop at farmers markets are wealthy--but so are some people who shop at Costco. Many of us aren't wealthy, we're just willing to spend a larger chunk of our income on food and a smaller chunk on other things because we feel food is important enough to do that. Some of us don't spend any more on food at farmers markets than we would do at supermarkets--we economize and bargain hunt and cook at home and are generally frugal, but just make sure that the money we do spend on food goes straight to farmers instead of to large multinational businesses. Some people feel that investing in nutritious food saves them money in other areas. One father I know reduced his family of four's health coverage to catastrophic only, and is investing all the money he's saving in feeding his family a more nutrient-dense diet. In the long run that is probably a prudent financial choice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is another factor in this equation: cheap oil. Our entire food system has been built on the premise of a consistent and inexpensive supply of petroleum. Gasoline or diesel fuels power the equipment that we use to plant, water, spray, and harvest our crops. Fertilizers and pesticides are synthesized from petroleum products. We rely on petroleum and its derivatives to transport crops, process them, and package them as products. Plastic, used throughout the entire system, is derived from petroleum. The average plate of food travels 1500 miles to get to our table--every mile is fueled by petroleum. Even cooking at home--whether using natural gas or electricity--depends on petroleum somewhere along the way. In other words, in just the past sixty years--a blink of the eye in human history--we have built a new global food system that is entirely dependent on petroleum. As we begin to run out of oil, the crucial problem facing humanity is not how we will get to work each day, but rather how we will feed ourselves.\u003c/p>\n\u003cp>Right now it might be more expensive to buy food from local, organic, small farms and humane grass-based ranches than to shop at the supermarket. But as the petroleum costs go up, the cost of factory farming will go up, the cost of shipping will go up, and imported and store-bought foods could once again become the expensive luxuries they once were.\u003c/p>\n\u003cp>Right now eating foods that were processed on an artisanal or small scale might seem costly. Processing them ourselves at home might seem time-consuming. But these foods may someday soon be far more economical and practical than their petroleum-intensive, factory-produced alternatives. They are already more sustainable. If the ecological crisis becomes really dire, knowing farmers in your area, maintaining a garden, knowing how to kill, pluck and dress a chicken, knowing how to cook, being able to store foods without refrigeration and to make medicinal teas and ales from local plants will once again be critical survival skills.\u003c/p>\n\u003cp>In the back of my mind, I've been thinking about the exercise of eating local foods for the month of August as a bit of a rehearsal for such an eventuality. What would my diet look like if imported foods were just too expensive? The fact is, it wouldn't look too different from my diet of the past few years, but there are some exceptions. Both coconut products and bananas are a part of my daily diet, and they'd be off the list. But the thing that I'm missing the most is my daily pot of green tea. Last year I managed wean myself off of coffee and onto green tea, which still gives me a lift without all the jitteriness and hyperactivity of coffee. I have found that it is lovely to start the day with a small pot of steaming Genmaicha--a Japanese tea with toasted rice in it--and have become almost as attached to it as I was to my morning cappuccino. While the tea plant--Camellia Sinensis--can be grown locally here in the Bay Area, no one is doing it on a commercial scale. The tea we get here is all imported from Asia. And since I didn't get my act together to buy a plant, put it in the ground, and figure out how to harvest it, I am having to do without for a month.\u003c/p>\n\u003cp>So I am developing a new morning ritual. Because it is the Wort Moon, my herb garden (wortyard) is in full bloom. The Echinacea is covered with big purple flowers, the Mullein is about eight feet tall and has three spikes dotted with yellow blooms, and the Yarrow is a cacophony of white inflorescences. First thing in the morning, instead of opening a tin of loose tea, I go out to the garden with my scissors and trim a small handful of yarrow flowers, a leaf of stevia, and few leaves of lemon verbena, and put them in my pot. I pour boiling water over them and once it has steeped I taste the slightly green, slightly bitter, gentle lemony sweetness of my homegrown brew.\u003c/p>\n\u003cp>I find it an interesting fact that in my effort to eat locally for the month of August, I am eating less of the foods that I consider 'bad' for me, and more of those that are healthiest. Caffeine, refined sugar, and many of the carbohydrates I normally consume are off of my plate and out of my cup. The most convenient local foods are eggs, meats, vegetables, fruit, and dairy products. Instead of porridge or toast for breakfast, I am eating hard-cooked eggs. And for a sweet, nighttime treat the other night, I drank a glass of warm frothed milk sweetened with honey and flavored with a few spritzes of rose hydrosol distilled by one of my favorite local farmers--something I may never have tried making if I wasn't keeping vanilla extract and maple syrup off limits for a few weeks.\u003c/p>\n\u003cp>The plants of the wortyard are really the flavors of home. Before northern dwellers had a steady supply of cinnamon, chocolate, nutmeg, cloves, lemons, vanilla, and cumin, their foods were scented and spiced with what they grew in their gardens. Sorrel, lovage, nettles, savory, and borage all enhanced the dinner table; dandelion blooms, elderflowers, and rose geranium leaves helped to give sweetmeats a delicate fragrance; and Labrador tea, dandelion root, and chicory would be brewed as hot beverages. These old-fashioned plants can hardly compete in today's world with the bold flavored imports from the tropics. But I for one am thoroughly enjoying my wort moon tisane of healing yarrow, as well as those few moments spent in the garden in the morning.\u003c/p>\n\u003cp>Just a few feet away from the yarrow we are in the process of putting in a raised-bed vegetable garden. Next year on the Wort Moon I may find that I am able to eat much of my produce from within a 100-foot radius of my house, and look to the 100-mile radius for meat, dairy, and eggs. Each step brings me closer into contact with the Earth, makes me feel more connected to my ancestors, and gives me rays of hope for a future that is grounded in what makes sense and what feels right on a deep level. I can't help feeling that our current society is like a house of cards, and one of the cards near the bottom is petroleum. If we pull out that card--what will happen to the rest of the structure? Isn't it time to begin thinking deeply about how we will live and thrive into the future, and begin building the foundation for a house that can weather the coming storms? I believe it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the Wort Moon, I wish you the blessings of knowing where your food comes from and some of the people who spend their days growing it for you. I wish you delicious meals seasoned with basil, oregano, sage, thyme, lavender and the other fragrant herbs of the wortyard. I pray that we may all be touched by the wisdom of plants, who know the great value of having a little spot of Earth that they can call home.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/seasalt9.jpg\">\u003c/p>\n\u003cp>Goose barnacles. What the hell are goose barnacles? That's what I was thinking when the chef of \u003ca href=\"http://www.seasaltrestaurant.com/\">\u003cstrong>Sea Salt\u003c/strong>\u003c/a> leaned across the counter and said, \"You two look adventurous, try these!\" They looked like little iguana feet. He explained how to eat them. I was intrigued. Always willing to try (almost) anything once (um, I am not Anthony Bordain and I won't be eating rotten shark from Iceland anytime soon as he described on Letterman recently), I peeled one back, and popped it into my mouth. Yum! The salty little sea creatures were perched atop a lovely salsa verde of cilantro, jalapeno, and cardamom (or at least that's what I surmised they were perched atop), and they were surprisingly delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/seasalt4.jpg\">\u003c/p>\n\u003cp>This was my first foray into the month-old Sea Salt, the latest addition to East Bay restaurateurs Haig and Cynthia Krikorian's treasure chest of successful eateries. With \u003ca href=\"http://www.lalimes.com/\">\u003cstrong>Lalime's\u003c/strong>\u003c/a>, \u003ca href=\"http://www.fondasolana.com/\">\u003cstrong>Fonda Solana\u003c/strong>\u003c/a>, and \u003cstrong>\u003ca href=\"http://www.jimmybeans.com/\">Jimmy Bean's\u003c/a>\u003c/strong> under their belt, and the anticipated \u003ca href=\"http://www.t-rex-bbq.com/\">\u003cstrong>T-Rex\u003c/strong>\u003c/a> barbecue set to open this year, Sea Salt was a surprising little twist to the empire.\u003c/p>\n\u003cp>Can I just say, first of all, what a great idea. How many seafood restaurants can you name that aren't odes to tourism, temples of terribly overpriced seafood, typically frozen, fried, and not even close to fresh and local. Yet here is a neighborhood gem devoted to top quality, sustainable seafood, with plenty of local offerings like fresh plump grilled sardines, house-cured salmon roe, and California squid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Settled in to our plushy countertop stools, overlooking the cooks hard at work (as well as listening in on their discussions of the tweaky problems with the deep fryer that night), we were immediately enamored with the environment surrounding us. In hues of blues, with an exposed brick wall and soaring beamed ceilings, the space has an airy, comfortable urban feel. It actually once housed the legendary Brick Hut Cafe (a women-owned and operated restaurant and art space that had a run of 20+ years), and more recently Cafe Talulah. Comfortable banquettes, picnic tables, and counter seating make up most of the restaurant's 86 seats, and if you wander to the back, you'll discover a lovely little garden, perfect for a lazy weekday lunch or an elusive warm Berkeley evening. \u003c/p>\n\u003cp>From raw oysters and clams on the half shell, smoky clam chowder, and oyster po' boys with house-made potato chips to Dungeness crab cakes perched on gazpacho veggies, buttery lobster rolls, and grilled yellowfin tuna with salt roasted potatoes, the menu is a melange of fish and seafood made for sharing. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmonroe.jpg\">\u003c/p>\n\u003cp>After whetting our appetites with the goose barnacles (I could have eaten a hundred of those little things), the chef offered up another gift: house-made potato chips with a dollop of creme fraiche and a spoonful of glistening house-cured salmon roe. Neither of these gems was listed on the menu, and I was starting to feel special, like I was in on a secret. Or at least part of the inner circle (of course, we were not alone in receiving these little offerings, when we looked around nearly everyone was exclaiming in delight over receiving such unexpected surprises).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/sardines.jpg\">\u003c/p>\n\u003cp>Happily, we moved on to the grilled local sardines, served with a sweet roasted pepper salad and drizzled with an heirloom tomato and mint vinaigrette. Smokey and lightly charred, the fresh sardines were plump and meaty, and paired well with the sweet tang of the peppers and vinaigrette. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/clams.jpg\">\u003c/p>\n\u003cp>The steamed clams were served in a large wok-like bowl, strewn with sweet bright-red cherry tomatoes, in a broth pungent with cilantro, jalapeno, and cardamom. The clams were sweet, succulent, and perfectly cooked. The pairing of flavors was excellent, although I found the broth to be a tad too salty.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fishchips.jpg\">\u003c/p>\n\u003cp>We then moved on to the fish and chips, a mound of thick-cut fries and cornmeal-crusted rock cod, served with a light and tangy coleslaw and two sauces: malt vinegar aioli and Thai ketchup. The cod was extremely fresh and flavorful, although it, like the fries, seemed to have been compromised by a fryer on the fritz (as I mentioned earlier, because we had kitchen seating we overheard that they were having some issues getting the temperature high enough on the fryer). The crust, while tasty, was just not very crisp, and the fries, which looked gorgeous, tasted, well, a little old. The malt vinegar aioli was wonderful, although a bit bland, I didn't even really detect the vinegar, and the Thai ketchup had a bit of a strange flavor on its own, but was nice when used along with the aioli. All in all, it was good, but will probably be stellar once they work out the kinks with the fryer. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pannacotta.jpg\">\u003c/p>\n\u003cp>Even though we were stuffed to the gills by this point, we had to try dessert. The special that night was a coconut panna cotta with caramelized pineapple and a coconut tuile. This was everything a panna cotta should be--barely held-together cream with a smooth, light texture. The coconut was the perfect tropical touch, not at all overpowering, but still announcing its presence. Paired with the sweet pineapple, it was almost like a decadent pina colada, but even better. A perfect ending to the meal. \u003c/p>\n\u003cp>While the restaurant does not yet have it's beer and wine license, we were able to order a fantastic bottle of Alsatian Pinot Blanc from the nearby \u003ca href=\"http://www.caffetrieste.com/pages/locations.html\">\u003cstrong>Caffe Trieste\u003c/strong>\u003c/a>, although our waiter let us know that they could have their license as early as this weekend. They are also working on getting a full liquor license in the near future.\u003c/p>\n\u003cp>For only being open a month, this restaurant is already packing in the crowds, which is frankly, no surprise. I'll definitely be back.\u003c/p>\n\u003cp>\u003cem>Sea Salt\u003cbr>2512 San Pablo Ave\u003cbr>Berkeley, CA 94702\u003cbr>510-883-1720\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Monday-Sunday 11:30am-10pm\u003c/p>\n\n",
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"description": "Goose barnacles. What the hell are goose barnacles? That's what I was thinking when the chef of Sea Salt leaned across the counter and said, "You two look adventurous, try these!" They looked like little iguana feet. He explained how to eat them. I was intrigued. Always willing to try (almost) anything once (um, I",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/seasalt9.jpg\">\u003c/p>\n\u003cp>Goose barnacles. What the hell are goose barnacles? That's what I was thinking when the chef of \u003ca href=\"http://www.seasaltrestaurant.com/\">\u003cstrong>Sea Salt\u003c/strong>\u003c/a> leaned across the counter and said, \"You two look adventurous, try these!\" They looked like little iguana feet. He explained how to eat them. I was intrigued. Always willing to try (almost) anything once (um, I am not Anthony Bordain and I won't be eating rotten shark from Iceland anytime soon as he described on Letterman recently), I peeled one back, and popped it into my mouth. Yum! The salty little sea creatures were perched atop a lovely salsa verde of cilantro, jalapeno, and cardamom (or at least that's what I surmised they were perched atop), and they were surprisingly delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/seasalt4.jpg\">\u003c/p>\n\u003cp>This was my first foray into the month-old Sea Salt, the latest addition to East Bay restaurateurs Haig and Cynthia Krikorian's treasure chest of successful eateries. With \u003ca href=\"http://www.lalimes.com/\">\u003cstrong>Lalime's\u003c/strong>\u003c/a>, \u003ca href=\"http://www.fondasolana.com/\">\u003cstrong>Fonda Solana\u003c/strong>\u003c/a>, and \u003cstrong>\u003ca href=\"http://www.jimmybeans.com/\">Jimmy Bean's\u003c/a>\u003c/strong> under their belt, and the anticipated \u003ca href=\"http://www.t-rex-bbq.com/\">\u003cstrong>T-Rex\u003c/strong>\u003c/a> barbecue set to open this year, Sea Salt was a surprising little twist to the empire.\u003c/p>\n\u003cp>Can I just say, first of all, what a great idea. How many seafood restaurants can you name that aren't odes to tourism, temples of terribly overpriced seafood, typically frozen, fried, and not even close to fresh and local. Yet here is a neighborhood gem devoted to top quality, sustainable seafood, with plenty of local offerings like fresh plump grilled sardines, house-cured salmon roe, and California squid.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Settled in to our plushy countertop stools, overlooking the cooks hard at work (as well as listening in on their discussions of the tweaky problems with the deep fryer that night), we were immediately enamored with the environment surrounding us. In hues of blues, with an exposed brick wall and soaring beamed ceilings, the space has an airy, comfortable urban feel. It actually once housed the legendary Brick Hut Cafe (a women-owned and operated restaurant and art space that had a run of 20+ years), and more recently Cafe Talulah. Comfortable banquettes, picnic tables, and counter seating make up most of the restaurant's 86 seats, and if you wander to the back, you'll discover a lovely little garden, perfect for a lazy weekday lunch or an elusive warm Berkeley evening. \u003c/p>\n\u003cp>From raw oysters and clams on the half shell, smoky clam chowder, and oyster po' boys with house-made potato chips to Dungeness crab cakes perched on gazpacho veggies, buttery lobster rolls, and grilled yellowfin tuna with salt roasted potatoes, the menu is a melange of fish and seafood made for sharing. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmonroe.jpg\">\u003c/p>\n\u003cp>After whetting our appetites with the goose barnacles (I could have eaten a hundred of those little things), the chef offered up another gift: house-made potato chips with a dollop of creme fraiche and a spoonful of glistening house-cured salmon roe. Neither of these gems was listed on the menu, and I was starting to feel special, like I was in on a secret. Or at least part of the inner circle (of course, we were not alone in receiving these little offerings, when we looked around nearly everyone was exclaiming in delight over receiving such unexpected surprises).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/sardines.jpg\">\u003c/p>\n\u003cp>Happily, we moved on to the grilled local sardines, served with a sweet roasted pepper salad and drizzled with an heirloom tomato and mint vinaigrette. Smokey and lightly charred, the fresh sardines were plump and meaty, and paired well with the sweet tang of the peppers and vinaigrette. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/clams.jpg\">\u003c/p>\n\u003cp>The steamed clams were served in a large wok-like bowl, strewn with sweet bright-red cherry tomatoes, in a broth pungent with cilantro, jalapeno, and cardamom. The clams were sweet, succulent, and perfectly cooked. The pairing of flavors was excellent, although I found the broth to be a tad too salty.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fishchips.jpg\">\u003c/p>\n\u003cp>We then moved on to the fish and chips, a mound of thick-cut fries and cornmeal-crusted rock cod, served with a light and tangy coleslaw and two sauces: malt vinegar aioli and Thai ketchup. The cod was extremely fresh and flavorful, although it, like the fries, seemed to have been compromised by a fryer on the fritz (as I mentioned earlier, because we had kitchen seating we overheard that they were having some issues getting the temperature high enough on the fryer). The crust, while tasty, was just not very crisp, and the fries, which looked gorgeous, tasted, well, a little old. The malt vinegar aioli was wonderful, although a bit bland, I didn't even really detect the vinegar, and the Thai ketchup had a bit of a strange flavor on its own, but was nice when used along with the aioli. All in all, it was good, but will probably be stellar once they work out the kinks with the fryer. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pannacotta.jpg\">\u003c/p>\n\u003cp>Even though we were stuffed to the gills by this point, we had to try dessert. The special that night was a coconut panna cotta with caramelized pineapple and a coconut tuile. This was everything a panna cotta should be--barely held-together cream with a smooth, light texture. The coconut was the perfect tropical touch, not at all overpowering, but still announcing its presence. Paired with the sweet pineapple, it was almost like a decadent pina colada, but even better. A perfect ending to the meal. \u003c/p>\n\u003cp>While the restaurant does not yet have it's beer and wine license, we were able to order a fantastic bottle of Alsatian Pinot Blanc from the nearby \u003ca href=\"http://www.caffetrieste.com/pages/locations.html\">\u003cstrong>Caffe Trieste\u003c/strong>\u003c/a>, although our waiter let us know that they could have their license as early as this weekend. They are also working on getting a full liquor license in the near future.\u003c/p>\n\u003cp>For only being open a month, this restaurant is already packing in the crowds, which is frankly, no surprise. I'll definitely be back.\u003c/p>\n\u003cp>\u003cem>Sea Salt\u003cbr>2512 San Pablo Ave\u003cbr>Berkeley, CA 94702\u003cbr>510-883-1720\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Monday-Sunday 11:30am-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>It no doubt sounds strange, a fondue recipe in the summer, and my friend's husband immediately laughed and rolled his eyes at my very gauche faux pas of a dinner selection (did I mention he's French?) but it was chilly out, I was in the French Alps, and dammit I was going to have fondue! When in Rome...\u003c/p>\n\u003cp>I have been expressly forbidden to reveal the name of the town I stayed in, suffice to say it looks out on the entire majestic Mont Blanc mountain range and has a population of eight or nine hundred give or take, one Englishwoman and one American. I also made the huge mistake of saying the town looked like Switzerland. I was nearly sent packing. You see Switzerland actually looks like France. Don't ask, back to the fondue... \u003c/p>\n\u003cp>We visited a nearby swanky ski town called Megève, founded by the Rothschilds and home to the glitterati d'Europe. Big glam Chanel sunglasses and fuzzy boots akin to a Shetland pony proliferate like snowflakes in a blizzard. We sat outside on the main square and I proceeded to order my Fondue Savoyarde, fondue from the Savoie region, or French Alps. Specifically we were in the Haute-Savoie region or Upper Savoie. \u003c/p>\n\u003cp>When the fondue arrived, we skewered the bread cubes and dove in. I could have bathed in it. I burned my tongue but I didn't care. The cheese was hot, sweet, tangy, gooey and just downright delicious. My friend's husband of course couldn't resist a bite or two. Bon appetit! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>La Fondue Savoyarde d'Haute Savoie\u003c/p>\n\u003cp>400 g Comté (400 grams = 14 ounces, not quite a pound)\u003cbr>400 g Beaufort \u003cbr>400 g Emmenthal\u003cbr>2 garlic cloves\u003cbr>4 cups white wine, very dry, preferably from the Savoie or Alsace regions\u003cbr>1 cup Kirsch\u003cbr>3 baguettes, cut into 1-inch cubes. not too soft, you want some substance to hold the cheese \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is for 6 hungry, cold people so vary the amounts accordingly.\u003cbr>1. Grate or cube the cheese\u003cbr>2. Peel and cut the garlic in half. rub the cut side all over the inside of a deep sauce pan. you can discard it but I prefer to leave it in. can't help it, the italian genes in me...\u003cbr>3. Add the white wine to the pan and heat on low until just barely bubbling.\u003cbr>4. Add the cheese and turn up heat to medium. stir with a wooden spoon until all the cheese has melted.\u003cbr>5. Add the kirsch and combine. voila! you have fondue!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>It no doubt sounds strange, a fondue recipe in the summer, and my friend's husband immediately laughed and rolled his eyes at my very gauche faux pas of a dinner selection (did I mention he's French?) but it was chilly out, I was in the French Alps, and dammit I was going to have fondue! When in Rome...\u003c/p>\n\u003cp>I have been expressly forbidden to reveal the name of the town I stayed in, suffice to say it looks out on the entire majestic Mont Blanc mountain range and has a population of eight or nine hundred give or take, one Englishwoman and one American. I also made the huge mistake of saying the town looked like Switzerland. I was nearly sent packing. You see Switzerland actually looks like France. Don't ask, back to the fondue... \u003c/p>\n\u003cp>We visited a nearby swanky ski town called Megève, founded by the Rothschilds and home to the glitterati d'Europe. Big glam Chanel sunglasses and fuzzy boots akin to a Shetland pony proliferate like snowflakes in a blizzard. We sat outside on the main square and I proceeded to order my Fondue Savoyarde, fondue from the Savoie region, or French Alps. Specifically we were in the Haute-Savoie region or Upper Savoie. \u003c/p>\n\u003cp>When the fondue arrived, we skewered the bread cubes and dove in. I could have bathed in it. I burned my tongue but I didn't care. The cheese was hot, sweet, tangy, gooey and just downright delicious. My friend's husband of course couldn't resist a bite or two. Bon appetit! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>La Fondue Savoyarde d'Haute Savoie\u003c/p>\n\u003cp>400 g Comté (400 grams = 14 ounces, not quite a pound)\u003cbr>400 g Beaufort \u003cbr>400 g Emmenthal\u003cbr>2 garlic cloves\u003cbr>4 cups white wine, very dry, preferably from the Savoie or Alsace regions\u003cbr>1 cup Kirsch\u003cbr>3 baguettes, cut into 1-inch cubes. not too soft, you want some substance to hold the cheese \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is for 6 hungry, cold people so vary the amounts accordingly.\u003cbr>1. Grate or cube the cheese\u003cbr>2. Peel and cut the garlic in half. rub the cut side all over the inside of a deep sauce pan. you can discard it but I prefer to leave it in. can't help it, the italian genes in me...\u003cbr>3. Add the white wine to the pan and heat on low until just barely bubbling.\u003cbr>4. Add the cheese and turn up heat to medium. stir with a wooden spoon until all the cheese has melted.\u003cbr>5. Add the kirsch and combine. voila! you have fondue!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I'm Just Mad About Saffron CHICKEN",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/saffchix.jpg\">\u003c/p>\n\u003cp>So I was going to space these \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/im-just-mad-about-saffron.jsp\">Saffron reviews\u003c/a>\u003c/b> out but dude, after thinking about that roasted chicken all week, we just had to go back on Monday and pick us up some take-out. I blame it all on Su-Mei Yu's own description: \"I remember with great affection the little wooden huts lining the streets. From miles away we could smell the exquisite aroma from the spices used to marinate the chicken grilled under hot charcoal.\" As I read those words over and over again, I grappled for an extra drool cup.\u003c/p>\n\u003cp>In addition to reordering the Fantastic Egg Roll -- isn't the take-out container the most cunning little bit of Kill the Earth engineering you've ever seen? It's going to give our grandchildren cancer but it's simply adorable -- we got the Half Chicken Combo.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eggroll.jpg\">\u003c/p>\n\u003cp>With the combos, you get heaps of sticky jasmine rice, Cambodian salad, and your choice of two sauces. See, that two sauces thing? Well, that was going to a problem for us. There was no way (NO WAY!) we were going to be able to choose TWO sauces from the five offered. No. We told the man we had to have all five. He didn't bat an eye as he rang us up our order that included all of the above plus an extra Cambodian salad. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'd never had Cambodian salad and I was really looking forward to it and I was hungry because I hadn't eaten for four days straight and I recently learned that I had a tapeworm of unusual size that had been eaten by another tapeworm of even more unusual size...and...and...the truth is, my husband takes big bites and could very well have inhaled that entire Solo container of Cambodian salad in one go, so I felt a reserve salad was a good idea. Thank god I think ahead, because that Cambodian salad with the cabbage and the peanuts and the rice noodles and the sauce was something I could eat 24-7 and never get sick of it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/camsalad.jpg\">\u003c/p>\n\u003cp>With our half-chicken order, we got a breast, a wing, a thigh, and a leg. I went right for the juicy white meat of the breast. Actually, I went right for the crispy spiced skin covering the juicy white meat of the breast. Oh, that skin! That meat! Those sauces! \u003c/p>\n\u003cp>We feverishly tore the chicken pieces apart (we gave up on spoons early in the meal and used only our fingers, which made me feel like Doris Day in \u003ci>The Man Who Knew Too Much\u003c/i>) and dunked the flesh and skin in the sauce containers. I think my favorite was the sweet pepper sauce. It was spicy and it made me sneeze but it was softened by a vinegar-y touch under the prevailing sweetness, which fascinated me. Mark adored the Siracha, the smokey hot pepper sauce that had been puréed to a bright orange and was reminiscent of Tabasco sauce. The peanut sauce was velvety and salty -- peanut sauce always is, of course -- but it was nothing new to Thai Hut-hopping me. Even the strangely Mexican salsa with fresh chopped tomatoes and cilantro was a good addition. Finally, I was fascinated by Su-Mei Yu's special homemade chutney. It was chunky, sweet, and sumptuous with the roasted chicken. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It probably would have saved space and time if I had just said that I liked all the sauces and would probably order all five again just to get that amalgam of flavors -- hot, spicy, sour, sweet, savory -- but then you wouldn't be craving \u003cb>\u003ca href=\"http://www.sumeiyu.com/rest.htm\">Saffron Thai Grilled Chicken\u003c/a>\u003c/b>, would you? I'll tell you what: come visit me in San Diego and we'll dip a wing or two.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'd never had Cambodian salad and I was really looking forward to it and I was hungry because I hadn't eaten for four days straight and I recently learned that I had a tapeworm of unusual size that had been eaten by another tapeworm of even more unusual size...and...and...the truth is, my husband takes big bites and could very well have inhaled that entire Solo container of Cambodian salad in one go, so I felt a reserve salad was a good idea. Thank god I think ahead, because that Cambodian salad with the cabbage and the peanuts and the rice noodles and the sauce was something I could eat 24-7 and never get sick of it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/camsalad.jpg\">\u003c/p>\n\u003cp>With our half-chicken order, we got a breast, a wing, a thigh, and a leg. I went right for the juicy white meat of the breast. Actually, I went right for the crispy spiced skin covering the juicy white meat of the breast. Oh, that skin! That meat! Those sauces! \u003c/p>\n\u003cp>We feverishly tore the chicken pieces apart (we gave up on spoons early in the meal and used only our fingers, which made me feel like Doris Day in \u003ci>The Man Who Knew Too Much\u003c/i>) and dunked the flesh and skin in the sauce containers. I think my favorite was the sweet pepper sauce. It was spicy and it made me sneeze but it was softened by a vinegar-y touch under the prevailing sweetness, which fascinated me. Mark adored the Siracha, the smokey hot pepper sauce that had been puréed to a bright orange and was reminiscent of Tabasco sauce. The peanut sauce was velvety and salty -- peanut sauce always is, of course -- but it was nothing new to Thai Hut-hopping me. Even the strangely Mexican salsa with fresh chopped tomatoes and cilantro was a good addition. Finally, I was fascinated by Su-Mei Yu's special homemade chutney. It was chunky, sweet, and sumptuous with the roasted chicken. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It probably would have saved space and time if I had just said that I liked all the sauces and would probably order all five again just to get that amalgam of flavors -- hot, spicy, sour, sweet, savory -- but then you wouldn't be craving \u003cb>\u003ca href=\"http://www.sumeiyu.com/rest.htm\">Saffron Thai Grilled Chicken\u003c/a>\u003c/b>, would you? I'll tell you what: come visit me in San Diego and we'll dip a wing or two.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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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",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"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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