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"content": "\u003cp>I love wine shops. I can wander up and down the rows and stacks of bins, browsing the different regions, and asking the staff what their current favorites are for hours on end. So recently, when a friend of mine suggested I try shopping for wine online, I balked. I'm all in favor of supporting my local wine purveyors, so the thought of buying wine on the internet sounded completely unappealing. Furniture I've done, clothing, electronics, and books, no problem, but wine? It just seemed like it would take the fun out of one of my favorite pastimes.\u003c/p>\n\u003cp>Then, just a couple of weeks ago, \u003ca href=\"http://www.wine.com\">wine.com\u003c/a> ran a special on a bottle that I had read a bit about but thought I wouldn't be able to find locally. The 2000 \u003cstrong>Palazzo Della Torre\u003c/strong> by Italian producer Allegrini was recently rated 65th in the Wine Spectator's list of the top 100 wines of 2004. Now, I'll stick to the topic at hand and not launch into an exposition on how obnoxious I find the idea of a list of the 100 Best Wines in the World, but I will say that I was interested to get my hands on a bottle that they rated well and see if I found it agreeable or overrated. On top of that, the bottle just sounded interesting - made largely from varieties I'm not familiar with (70% Corvina Veronese, 25% Rondinella, and the remaining 5% Sangiovese) and vinified in a manner I've never come across, with a third of the fruit left to dry in the manner of an Amarone for a couple of months before being fermented and added back to the rest of the wine. \u003c/p>\n\u003cp>So I ordered three bottles and promptly forgot all about it, until I came home from work last week to find wine at my doorstep. What's not to like about that? I decided to serve it with a dish that would be able to acommodate a full-bodied, rich wine as well as a lighter, livelier wine since I wasn't entirely sure of what to expect from this bottle. Pork chops with cherry balsamic glaze fit the bill, and the wine... well, I have to say that the wine came through. I was all set to dislike it, to find all sorts of faults with it and denounce the 'Top 100 Wine List' categorically, but this stuff was good. Plenty of fruit, with blueberry and blackberry dominating, balanced acidity, tannins that are just on the young side and suggest the development of an even more velvety and supple mouthfeel in the next year or two, and a most delightful mineral flavor which was a nice counterpoint to the luscious fruit. And for under twenty dollars - all right. I don't have a 'Top 100 Wine List', but if I did, this wine wouldn't be out of place listed at, oh, I don't know, number 65?\u003c/p>\n\u003cp>Flush with my successful online wine shopping venture, I signed up for an account at \u003ca href=\"http://www.winebid.com\">winebid.com\u003c/a> and promptly bid on and won a handful of wines, all under 25 dollars. I found interesting, fun stuff: a Chinon (Cabernet Franc from the Loire valley), a white wine from Spain's Priorat region, an older Bordeaux white, a bottle of Tempranillo from Valencia, plus a few others. One of the aspects of online wine shopping which I find appealing is the amount of information about any particular bottle that can be had with a quick Google search. Don't know much about this region or that variety? Not for long... it's so much easier than lugging a reference book out to the wine shop, or, worse yet, memorizing it all. \u003c/p>\n\u003cp>Which isn't to say that I've given up on my favorite wine shops. I still love to wander around stacks of bottles from around the world - it's a visceral pleasure that I don't intend on ever abandoning for online convenience. No matter how fun it is to come home to wine on your doorstep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love wine shops. I can wander up and down the rows and stacks of bins, browsing the different regions, and asking the staff what their current favorites are for hours on end. So recently, when a friend of mine suggested I try shopping for wine online, I balked. I'm all in favor of supporting my local wine purveyors, so the thought of buying wine on the internet sounded completely unappealing. Furniture I've done, clothing, electronics, and books, no problem, but wine? It just seemed like it would take the fun out of one of my favorite pastimes.\u003c/p>\n\u003cp>Then, just a couple of weeks ago, \u003ca href=\"http://www.wine.com\">wine.com\u003c/a> ran a special on a bottle that I had read a bit about but thought I wouldn't be able to find locally. The 2000 \u003cstrong>Palazzo Della Torre\u003c/strong> by Italian producer Allegrini was recently rated 65th in the Wine Spectator's list of the top 100 wines of 2004. Now, I'll stick to the topic at hand and not launch into an exposition on how obnoxious I find the idea of a list of the 100 Best Wines in the World, but I will say that I was interested to get my hands on a bottle that they rated well and see if I found it agreeable or overrated. On top of that, the bottle just sounded interesting - made largely from varieties I'm not familiar with (70% Corvina Veronese, 25% Rondinella, and the remaining 5% Sangiovese) and vinified in a manner I've never come across, with a third of the fruit left to dry in the manner of an Amarone for a couple of months before being fermented and added back to the rest of the wine. \u003c/p>\n\u003cp>So I ordered three bottles and promptly forgot all about it, until I came home from work last week to find wine at my doorstep. What's not to like about that? I decided to serve it with a dish that would be able to acommodate a full-bodied, rich wine as well as a lighter, livelier wine since I wasn't entirely sure of what to expect from this bottle. Pork chops with cherry balsamic glaze fit the bill, and the wine... well, I have to say that the wine came through. I was all set to dislike it, to find all sorts of faults with it and denounce the 'Top 100 Wine List' categorically, but this stuff was good. Plenty of fruit, with blueberry and blackberry dominating, balanced acidity, tannins that are just on the young side and suggest the development of an even more velvety and supple mouthfeel in the next year or two, and a most delightful mineral flavor which was a nice counterpoint to the luscious fruit. And for under twenty dollars - all right. I don't have a 'Top 100 Wine List', but if I did, this wine wouldn't be out of place listed at, oh, I don't know, number 65?\u003c/p>\n\u003cp>Flush with my successful online wine shopping venture, I signed up for an account at \u003ca href=\"http://www.winebid.com\">winebid.com\u003c/a> and promptly bid on and won a handful of wines, all under 25 dollars. I found interesting, fun stuff: a Chinon (Cabernet Franc from the Loire valley), a white wine from Spain's Priorat region, an older Bordeaux white, a bottle of Tempranillo from Valencia, plus a few others. One of the aspects of online wine shopping which I find appealing is the amount of information about any particular bottle that can be had with a quick Google search. Don't know much about this region or that variety? Not for long... it's so much easier than lugging a reference book out to the wine shop, or, worse yet, memorizing it all. \u003c/p>\n\u003cp>Which isn't to say that I've given up on my favorite wine shops. I still love to wander around stacks of bottles from around the world - it's a visceral pleasure that I don't intend on ever abandoning for online convenience. No matter how fun it is to come home to wine on your doorstep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Now, where did I leave off? Ah, yes, \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/picky-years.jsp\">ensuring the family cats ate better than we did.\u003c/a>\u003c/p>\n\u003cp>Our second line of defense was the paper napkins that had to be disposed of once the plate was cleared away. Over the course of the meal, Undesirables would slowly and quietly make their way into our laps, and when enough had been \"eaten,\" we'd announce, \"Finished! Can I be excused?\" Then having carefully balled up the loaded napkin in our hand to make it look as innocuous as possible, we'd ditch it in the kitchen garbage on our way to grab a Ding Dong.\u003c/p>\n\u003cp>However, since there was always the chance my mother decided to use cloth napkins, we had to have a contingency plan. If baked potatoes were served that night, Undesirables could be surreptitiously sneaked into the cleaned-out skins. My parents gave up insisting we eat the skin of the potato long before they instituted the Three More Bites rule. The cleaned-out skins were then carefully crushed to make them look more empty than they were. There was one flaw in this plan: my dad, the human garbage disposal. If Dad was on K.P. that night, he often liked to stand over the sink, clearing the remnants on our plates into his own stomach. Therefore, our hidden Undesirables ran the risk of being discovered before disappearing into his great maw. However, if one of us was in charge of clearing up -- a duty we often volunteered for in order to have control of the Undesirables, Baked Potato Skin Plan in effect or not -- we were golden. \u003c/p>\n\u003cp>Unfortunately, my parents soon got wise to the paper napkin disposal tactic and insisted on checking them before we left the table; this meant we had to go back to the, ah, cutting board. We didn't really appreciate the value of clean clothes back in the day, so stuffing Undesirables in our pockets seemed like a good idea. We'd spirit the Undesirables off to the nearest bathroom where we'd cram them into those bathroom-sized Dixie cups and toss them into the bathroom trash bins.\u003c/p>\n\u003cp>Now, this would have worked had we not trained our cats so well. On one particularly memorable occasion, I was up in my room reading \u003ci>Dragonsinger\u003c/i> when my mom called me back downstairs. On the maroon shag carpet in the hallway, leading back into the bathroom, was a trail of peas, carrots, corn and lima beans. At the end of this partially masticated parade was a shredded Dixie cup and a tipped-over waste paper bin. Thinking he was doing his job, Feisty had sniffed out the butter-coated Undesirables and gone to town. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there was the Great Outdoors. This worked admirably. But only after we learned not to deposit the Undesirables so close to home. Young and inexperienced, I threw large chunks of cooked carrots out of the bathroom window and down into a deep window well. The problem? The window well was also right outside the back door, and the bright orange carrots against the dark backdrop of old wet leaves were just a touch obvious. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From that moment on, we got more elaborate in our schemes for hiding food inside. After all, it was a bit suspicious to run outside into a Minnesota winter night for no apparent reason. It wasn't so suspicious when it was my older sister (age fifteen) running outside to scream at the top of her lungs. This usually occurred in the middle of an argument with my parents about her buying too many Benetton sweaters or cutting up my father's pajamas to make skirts. Somewhere along the road of their relationship, my mother had suggested that practice of letting off steam, and my sister used it to its fullest advantage. But that's another can of kidney beans.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now, where did I leave off? Ah, yes, \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/picky-years.jsp\">ensuring the family cats ate better than we did.\u003c/a>\u003c/p>\n\u003cp>Our second line of defense was the paper napkins that had to be disposed of once the plate was cleared away. Over the course of the meal, Undesirables would slowly and quietly make their way into our laps, and when enough had been \"eaten,\" we'd announce, \"Finished! Can I be excused?\" Then having carefully balled up the loaded napkin in our hand to make it look as innocuous as possible, we'd ditch it in the kitchen garbage on our way to grab a Ding Dong.\u003c/p>\n\u003cp>However, since there was always the chance my mother decided to use cloth napkins, we had to have a contingency plan. If baked potatoes were served that night, Undesirables could be surreptitiously sneaked into the cleaned-out skins. My parents gave up insisting we eat the skin of the potato long before they instituted the Three More Bites rule. The cleaned-out skins were then carefully crushed to make them look more empty than they were. There was one flaw in this plan: my dad, the human garbage disposal. If Dad was on K.P. that night, he often liked to stand over the sink, clearing the remnants on our plates into his own stomach. Therefore, our hidden Undesirables ran the risk of being discovered before disappearing into his great maw. However, if one of us was in charge of clearing up -- a duty we often volunteered for in order to have control of the Undesirables, Baked Potato Skin Plan in effect or not -- we were golden. \u003c/p>\n\u003cp>Unfortunately, my parents soon got wise to the paper napkin disposal tactic and insisted on checking them before we left the table; this meant we had to go back to the, ah, cutting board. We didn't really appreciate the value of clean clothes back in the day, so stuffing Undesirables in our pockets seemed like a good idea. We'd spirit the Undesirables off to the nearest bathroom where we'd cram them into those bathroom-sized Dixie cups and toss them into the bathroom trash bins.\u003c/p>\n\u003cp>Now, this would have worked had we not trained our cats so well. On one particularly memorable occasion, I was up in my room reading \u003ci>Dragonsinger\u003c/i> when my mom called me back downstairs. On the maroon shag carpet in the hallway, leading back into the bathroom, was a trail of peas, carrots, corn and lima beans. At the end of this partially masticated parade was a shredded Dixie cup and a tipped-over waste paper bin. Thinking he was doing his job, Feisty had sniffed out the butter-coated Undesirables and gone to town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there was the Great Outdoors. This worked admirably. But only after we learned not to deposit the Undesirables so close to home. Young and inexperienced, I threw large chunks of cooked carrots out of the bathroom window and down into a deep window well. The problem? The window well was also right outside the back door, and the bright orange carrots against the dark backdrop of old wet leaves were just a touch obvious. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From that moment on, we got more elaborate in our schemes for hiding food inside. After all, it was a bit suspicious to run outside into a Minnesota winter night for no apparent reason. It wasn't so suspicious when it was my older sister (age fifteen) running outside to scream at the top of her lungs. This usually occurred in the middle of an argument with my parents about her buying too many Benetton sweaters or cutting up my father's pajamas to make skirts. Somewhere along the road of their relationship, my mother had suggested that practice of letting off steam, and my sister used it to its fullest advantage. But that's another can of kidney beans.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>So let's say you've got friends in town and you want to take them somewhere \"San Francisco\". Short on time, money and lacking any semblance of planning ahead? Don't worry, you're covered as the latest trend in San Francisco dining seems to be spin-offs of well-established restaurants or second smaller ventures by well-established chefs. Now for under 10 bucks you can get a lunch-on-the-go brought to you by some of the best chefs around town. \u003c/p>\n\u003cp>Here are some top picks all to be found at the San Francisco \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/cafes___restaurants.html\">Ferry Building Marketplace\u003c/a> (you were planning on taking your guests there anyway, right?):\u003c/p>\n\u003cp>1. \u003cb>LuLu Petite\u003c/b> is an off-shoot of \u003ca href=\"http://www.restaurantlulu.com/restaurants.html#lulu\">Restaurant LuLu\u003c/a> \u003cbr>Try the crispy chicken sandwich with romaine lettuce Roma tomato, honey and LuLu's mustard with herb de Provence on a ciabatta roll $7.95\u003c/p>\n\u003cp>2. \u003cb>Mijita\u003c/b> is the Cocina Mexicana brought to you by chef Traci Des Jardin of the top-rated restaurant \u003ca href=\"http://www.jardiniere.com/\"> Jardinere \u003c/a>. Here she serves up tacos under $5 each or Albondigas meatball soup for $4. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. The most recent entry in this category is \u003cb>Out The Door\u003c/b> the baby brother to the acclaimed \u003ca href=\"http://slanteddoor.com/\">Slanted Door\u003c/a> . You can't go wrong with any of the soups such as the Wonton egg noodle or the Hanoi beef noodle soup $7.50, but my personal pick would be the divine Grapefruit and jicama salad $7.00, with toasted nuts and fresh herbs this light refreshing salad is perfect for lunch.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>So let's say you've got friends in town and you want to take them somewhere \"San Francisco\". Short on time, money and lacking any semblance of planning ahead? Don't worry, you're covered as the latest trend in San Francisco dining seems to be spin-offs of well-established restaurants or second smaller ventures by well-established chefs. Now for under 10 bucks you can get a lunch-on-the-go brought to you by some of the best chefs around town. \u003c/p>\n\u003cp>Here are some top picks all to be found at the San Francisco \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/cafes___restaurants.html\">Ferry Building Marketplace\u003c/a> (you were planning on taking your guests there anyway, right?):\u003c/p>\n\u003cp>1. \u003cb>LuLu Petite\u003c/b> is an off-shoot of \u003ca href=\"http://www.restaurantlulu.com/restaurants.html#lulu\">Restaurant LuLu\u003c/a> \u003cbr>Try the crispy chicken sandwich with romaine lettuce Roma tomato, honey and LuLu's mustard with herb de Provence on a ciabatta roll $7.95\u003c/p>\n\u003cp>2. \u003cb>Mijita\u003c/b> is the Cocina Mexicana brought to you by chef Traci Des Jardin of the top-rated restaurant \u003ca href=\"http://www.jardiniere.com/\"> Jardinere \u003c/a>. Here she serves up tacos under $5 each or Albondigas meatball soup for $4. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In about a week I'll be off to New Zealand, diving headlong into the harvest at \u003ca href=\"http://www.craggyrange.com\">Craggy Range Winery\u003c/a>, where I'll be working on \u003ca href=\"http://bfvwine.com\">Blake Family Vineyard\u003c/a> wines, getting my first winemaking experience in a truly cool-climate region. I'll be working mainly with Blake Family Vineyards Bordeaux varieties; focusing on Merlot and Cabernet Franc. I'll also be working with some white grapes - Sauvignon blanc, Riesling, and... sigh. Chardonnay. \u003c/p>\n\u003cp>Now, I was raised on French wine lore, which holds that Chardonnay is the noblest white winegrape (Cabernet Sauvignon and Pinot noir tussle for the red crown), and for a long while I believed it. I was amazed at the different faces it could show, from taut, almost shrill Chablis, tasting of minerals and stone fruit, to opulent, mouth-filling Montrachets whose richness and layers of flavor almost overwhelmed my palate. \u003c/p>\n\u003cp>So, what happened to cast Chardonnay from the white grape throne? Two things - one, I was introduced to German Riesling (topic for another time!); and two, I started looking for Chardonnays of Burgundian character from Californian producers. With that approach, I was destined for failure. You simply can't make French wine in California, or vice versa - they're just not the same place, and that difference comes through in the wine.\u003c/p>\n\u003cp>One of the biggest differences - and most easily qualified - is temperature. It gets hotter here than in France, and it stays hotter longer. This means, in general terms, that the grapes we grow here tend to have no problem producing sugar (the vine does this quickly in hot weather) but might not be able to synthesize some of the more complex flavor and aroma compounds, nor retain their natural acidity. \u003c/p>\n\u003cp>The end result is that here in California, without judicious vineyard site selection and rigorous attention paid to the vines, the fruit will make wine that is high in alcohol (from the sugar), low in acid (tastes, if you can imagine this, 'flabby'), and will be pretty monodimensional flavorwise. An attempt is often made to disguise this last outcome by covering up the fruit's character with oak or barrel flavors and aromas, often submerging the fruit in toasty vanilla overtones to the point that you can't tell what kind of wine you're drinking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have found some noteworthy versions of Chardonnay that suggest California vintners are figuring out how to make this grape sing.\u003c/p>\n\u003cp>\u003cstrong>Melville 'Inox'\u003c/strong> - No oak, no malo-lactic fermentation, nothing but the fruit and the vineyard. Try a bottle of this to see what Chardonnay is like with no clothes on. Surprising and educational.\u003ca href=\"http://www.melvillewinery.com\"> www.melvillewinery.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Stony Hill Vineyards\u003c/strong> - My vote for the best Chardonnay in California. They've been at it since the 50's, and it shows. One of the few California whites that gets better with age - I recently had a '92 that was fresh and still developing in bottle. \u003ca href=\"http://www.stonyhillvineyard.com\">www.stonyhillvineyard.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chasseur 'Lorenzo'\u003c/strong> - Excellent cool-climate vineyard site, expertly produced. A richer style of wine than the previous two, with great balance. \u003ca href=\"http://www.chasseurwines.com\">www.chasseurwines.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Littorai\u003c/strong> - Californian elegance firmly founded in the Burgundian school. Runs a close second to Stony Hill in my book. \u003ca href=\"http://www.littoriai.com\">www.littorai.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So what do YOU think about California Chardonnay? Have any wine suggestions for me? I'm always interested to try something new!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In about a week I'll be off to New Zealand, diving headlong into the harvest at \u003ca href=\"http://www.craggyrange.com\">Craggy Range Winery\u003c/a>, where I'll be working on \u003ca href=\"http://bfvwine.com\">Blake Family Vineyard\u003c/a> wines, getting my first winemaking experience in a truly cool-climate region. I'll be working mainly with Blake Family Vineyards Bordeaux varieties; focusing on Merlot and Cabernet Franc. I'll also be working with some white grapes - Sauvignon blanc, Riesling, and... sigh. Chardonnay. \u003c/p>\n\u003cp>Now, I was raised on French wine lore, which holds that Chardonnay is the noblest white winegrape (Cabernet Sauvignon and Pinot noir tussle for the red crown), and for a long while I believed it. I was amazed at the different faces it could show, from taut, almost shrill Chablis, tasting of minerals and stone fruit, to opulent, mouth-filling Montrachets whose richness and layers of flavor almost overwhelmed my palate. \u003c/p>\n\u003cp>So, what happened to cast Chardonnay from the white grape throne? Two things - one, I was introduced to German Riesling (topic for another time!); and two, I started looking for Chardonnays of Burgundian character from Californian producers. With that approach, I was destined for failure. You simply can't make French wine in California, or vice versa - they're just not the same place, and that difference comes through in the wine.\u003c/p>\n\u003cp>One of the biggest differences - and most easily qualified - is temperature. It gets hotter here than in France, and it stays hotter longer. This means, in general terms, that the grapes we grow here tend to have no problem producing sugar (the vine does this quickly in hot weather) but might not be able to synthesize some of the more complex flavor and aroma compounds, nor retain their natural acidity. \u003c/p>\n\u003cp>The end result is that here in California, without judicious vineyard site selection and rigorous attention paid to the vines, the fruit will make wine that is high in alcohol (from the sugar), low in acid (tastes, if you can imagine this, 'flabby'), and will be pretty monodimensional flavorwise. An attempt is often made to disguise this last outcome by covering up the fruit's character with oak or barrel flavors and aromas, often submerging the fruit in toasty vanilla overtones to the point that you can't tell what kind of wine you're drinking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, I have found some noteworthy versions of Chardonnay that suggest California vintners are figuring out how to make this grape sing.\u003c/p>\n\u003cp>\u003cstrong>Melville 'Inox'\u003c/strong> - No oak, no malo-lactic fermentation, nothing but the fruit and the vineyard. Try a bottle of this to see what Chardonnay is like with no clothes on. Surprising and educational.\u003ca href=\"http://www.melvillewinery.com\"> www.melvillewinery.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Stony Hill Vineyards\u003c/strong> - My vote for the best Chardonnay in California. They've been at it since the 50's, and it shows. One of the few California whites that gets better with age - I recently had a '92 that was fresh and still developing in bottle. \u003ca href=\"http://www.stonyhillvineyard.com\">www.stonyhillvineyard.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chasseur 'Lorenzo'\u003c/strong> - Excellent cool-climate vineyard site, expertly produced. A richer style of wine than the previous two, with great balance. \u003ca href=\"http://www.chasseurwines.com\">www.chasseurwines.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Littorai\u003c/strong> - Californian elegance firmly founded in the Burgundian school. Runs a close second to Stony Hill in my book. \u003ca href=\"http://www.littoriai.com\">www.littorai.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So what do YOU think about California Chardonnay? Have any wine suggestions for me? I'm always interested to try something new!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It is always interesting to me how people react when you tell them that you are going to a pig roast. Some find it fascinating, perhaps even in a oh-look-there's-a-car-wreck kind of way, some find it mouthwatering, and others find it gruesome and perhaps a bit barbaric. It's about fifty-fifty when it comes to wanting to know the details. So if you are in the gruesome, don't-want-the-details group, read someone else's post. Just walk away. Okay, so you are still here. Well, don't say I didn't warn you.\u003c/p>\n\u003cp>I am in the group that is not only fascinated, but I wholeheartedly want to participate. I imagine that I am in the minority. Most people don't want to deal with their food on this level. Not really. But for years I wanted to roast a pig. Or bury it in a pit and slow-cook it. Then, last February (2004), my friend Max invited me to his annual pig-roast birthday fete. It was the 3rd year in a row that he had taken over his parents lovely Monterey home, invited way too many people, and put on a sit-down feast that would have made Henry VIII blush. Not able to keep my opinion to myself, I jumped right in and we agreed to bury the pig in a pit and cook it all day. Max did a lot of research, bought a very large pig, brined it and stuffed it with herbs and other items I won't go into detail about, and then we wrapped it, threw it in and buried it. We cooked it all day and finally unearthed it late into the evening. Unfortunately, a few things had gone wrong. The pig was undercooked. Significantly. And it was perfumed by the burlap we wrapped it in (whose idea was that?). Anyway, we resolved to learn from our mistakes. The next year would be different. (From what I heard, the previous two years had been somewhat unsuccessful in the pig arena as well.)\u003c/p>\n\u003cp>So last weekend, Max's birthday rolled around once again. After much planning, email swapping, and flipping through cookbooks, Max arrived at a fantastic (if somewhat lofty) menu. Centered around the pig of course. He purchased a 25-30 lb suckling pig from \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, hauled it home, then rubbed it down with plenty of salt, pepper, herbs, and cracked fennel seeds. The day before the party, he and his ever-patient fiancee Davina drove the pig down to Monterey (her car is still a bit perfumed by this experience). The day of the party they rented a spit, built a nice low fire using logs and charcoal, and by noon the piggy was slowly spinning toward dinner. Try as I might, I didn't make it there until just after the pig started rotating, but throughout the day, in between making fresh herb and ricotta ravioli, shaved fennel and blood orange salad, roasted beets, smoked trout with homemade mayonnaise, asparagus wrapped in prosciutto, braised greens, caramelized onion focaccia, roasted peppers, and myriad Italian-inspired tarts, tortes, and cakes (especially the heavenly goat cheese and lemon cake), we kept an eye on the pig. And throughout the day, as the sun went down, the guests arrived, and the wine started flowing, the pig took on a beautiful bronzed color.\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/piggy.jpg\">\u003cbr>Late in the evening, after the antipasti and primi courses had been enjoyed, the moment of truth arrived. Armed with flashlights, heavy gloves, and a large wooden board, we set out for the pig. To the tune of ooohs and ahhhs (and perhaps a few little whimpers), we carved the succulent meat and passed it around the table. Heaven. This year we had succeeded. Juicy, perfectly seasoned, it was one of the best pigs I've ever eaten. The rest of the evening is a blur, probably best left to our memories, although I do remember a heated ping-pong tournament around 4am.\u003c/p>\n\u003cp>So now that we've mastered the pig, what's next? I can't wait until next year.\u003c/p>\n\u003cp>*A side note: It is easy to see where Max gets his incredible passion for food (and his adventurous food spirit!) as his parents are hugely active in making this annual party happen. Among many other things, thanks to his dad for setting up a new smoker so we could eat that amazing trout and thanks to his mom for waking up at some ungodly hour to make all of those amazing desserts!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is always interesting to me how people react when you tell them that you are going to a pig roast. Some find it fascinating, perhaps even in a oh-look-there's-a-car-wreck kind of way, some find it mouthwatering, and others find it gruesome and perhaps a bit barbaric. It's about fifty-fifty when it comes to wanting to know the details. So if you are in the gruesome, don't-want-the-details group, read someone else's post. Just walk away. Okay, so you are still here. Well, don't say I didn't warn you.\u003c/p>\n\u003cp>I am in the group that is not only fascinated, but I wholeheartedly want to participate. I imagine that I am in the minority. Most people don't want to deal with their food on this level. Not really. But for years I wanted to roast a pig. Or bury it in a pit and slow-cook it. Then, last February (2004), my friend Max invited me to his annual pig-roast birthday fete. It was the 3rd year in a row that he had taken over his parents lovely Monterey home, invited way too many people, and put on a sit-down feast that would have made Henry VIII blush. Not able to keep my opinion to myself, I jumped right in and we agreed to bury the pig in a pit and cook it all day. Max did a lot of research, bought a very large pig, brined it and stuffed it with herbs and other items I won't go into detail about, and then we wrapped it, threw it in and buried it. We cooked it all day and finally unearthed it late into the evening. Unfortunately, a few things had gone wrong. The pig was undercooked. Significantly. And it was perfumed by the burlap we wrapped it in (whose idea was that?). Anyway, we resolved to learn from our mistakes. The next year would be different. (From what I heard, the previous two years had been somewhat unsuccessful in the pig arena as well.)\u003c/p>\n\u003cp>So last weekend, Max's birthday rolled around once again. After much planning, email swapping, and flipping through cookbooks, Max arrived at a fantastic (if somewhat lofty) menu. Centered around the pig of course. He purchased a 25-30 lb suckling pig from \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, hauled it home, then rubbed it down with plenty of salt, pepper, herbs, and cracked fennel seeds. The day before the party, he and his ever-patient fiancee Davina drove the pig down to Monterey (her car is still a bit perfumed by this experience). The day of the party they rented a spit, built a nice low fire using logs and charcoal, and by noon the piggy was slowly spinning toward dinner. Try as I might, I didn't make it there until just after the pig started rotating, but throughout the day, in between making fresh herb and ricotta ravioli, shaved fennel and blood orange salad, roasted beets, smoked trout with homemade mayonnaise, asparagus wrapped in prosciutto, braised greens, caramelized onion focaccia, roasted peppers, and myriad Italian-inspired tarts, tortes, and cakes (especially the heavenly goat cheese and lemon cake), we kept an eye on the pig. And throughout the day, as the sun went down, the guests arrived, and the wine started flowing, the pig took on a beautiful bronzed color.\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/piggy.jpg\">\u003cbr>Late in the evening, after the antipasti and primi courses had been enjoyed, the moment of truth arrived. Armed with flashlights, heavy gloves, and a large wooden board, we set out for the pig. To the tune of ooohs and ahhhs (and perhaps a few little whimpers), we carved the succulent meat and passed it around the table. Heaven. This year we had succeeded. Juicy, perfectly seasoned, it was one of the best pigs I've ever eaten. The rest of the evening is a blur, probably best left to our memories, although I do remember a heated ping-pong tournament around 4am.\u003c/p>\n\u003cp>So now that we've mastered the pig, what's next? I can't wait until next year.\u003c/p>\n\u003cp>*A side note: It is easy to see where Max gets his incredible passion for food (and his adventurous food spirit!) as his parents are hugely active in making this annual party happen. Among many other things, thanks to his dad for setting up a new smoker so we could eat that amazing trout and thanks to his mom for waking up at some ungodly hour to make all of those amazing desserts!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Asparagus is the classic Spring vegetable, and the farmers markets are beginning to brim with it. I for one like to eat enough of it when it is in season that I am sick of it by the time its season is over, and don't crave it again until next spring. Since I first saw it in the market a few weeks ago, I have had it in stir-fry, as a side vegetable, as a first course, and in raclette. One of my favorite things to do with it is make a simple frittata that can serve as dinner, breakfast, brunch, or lunch. A recipe is below.\u003c/p>\n\u003cp>Have you ever wondered if there is a plural of asparagus? Is it asparagi?? Asparaguses?? Looking it up in my dictionary gave me little guidance, and I am forced to conclude that asparagus is both the single and the plural -- like one fish, two fish rather than octopus and octopi. Still I did learn one interesting fact from my dictionary: asparagus was, for two centuries, called \"sparrowgrass\" in English!\u003c/p>\n\u003cp>\u003cstrong>Asparagus Frittata\u003c/strong>\u003cbr>I make frittatas all the time, using whatever produce I find in season at the farmers market. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>One bunch asparagus\u003cbr>1 large or two small leeks\u003cbr>4 hen's eggs from family farm chickens, or 1-2 goose eggs, or 3 duck eggs\u003cbr>1/4 cup cream, half-and-half, or whole milk (from a family dairy, if possible)\u003cbr>1/4 cup grated cheese such as cheddar or monterey jack, or crumbled feta (cheese is optional)\u003cbr>2 tablespoons butter\u003cbr>salt and pepper\u003cbr>nutmeg\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>1. Preheat oven to 300.\u003cbr>2. Break off tough ends of asparagus. Cut asparagus into 2-inch lengths (on the bias) and steam (or blanch in boiling water) until barely tender -- just a couple of minutes. Remove from heat and allow to cool quickly (or plunge in ice-water).\u003cbr>3. Slice leeks in thick rounds and put in a bowl of cold water and mix to get the dirt out.\u003cbr>4. Melt butter in an oven-safe skillet (cast iron or stainless steel), and when it's hot lift the leeks out of the water in handfuls, shake off excess water, and put in the pan. Saute over medium heat until just soft.\u003cbr>5. Meanwhile, mix together the eggs with cream, milk, or combination.\u003cbr>6. Add a generous amount of salt and pepper, and a grating of nutmeg.\u003cbr>7. (Because I buy farm fresh eggs, I always taste my raw egg mixture and don't worry about salmonella -- this way I can taste whether it's salty enough. For my palate, the egg mixture should be salty enough to taste the salt, yet not overly salty...)\u003cbr>8. Add the asparagus to the pan and pour the egg mixture over, then add in the cheese, pressing it gently into the eggs. Let cook on stovetop over low heat a few minutes, and then transfer to the oven and bake until the eggs are just set. (You can also finish under a broiler, as long as the pan isn't too deep and you keep a close eye to make sure it doesn't burn).\u003cbr>9. Remove from oven and slice and eat, served with salad and good bread, and maybe a few new potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serves 3-4\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2004 Jessica Prentice\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Asparagus is the classic Spring vegetable, and the farmers markets are beginning to brim with it. I for one like to eat enough of it when it is in season that I am sick of it by the time its season is over, and don't crave it again until next spring. Since I first saw it in the market a few weeks ago, I have had it in stir-fry, as a side vegetable, as a first course, and in raclette. One of my favorite things to do with it is make a simple frittata that can serve as dinner, breakfast, brunch, or lunch. A recipe is below.\u003c/p>\n\u003cp>Have you ever wondered if there is a plural of asparagus? Is it asparagi?? Asparaguses?? Looking it up in my dictionary gave me little guidance, and I am forced to conclude that asparagus is both the single and the plural -- like one fish, two fish rather than octopus and octopi. Still I did learn one interesting fact from my dictionary: asparagus was, for two centuries, called \"sparrowgrass\" in English!\u003c/p>\n\u003cp>\u003cstrong>Asparagus Frittata\u003c/strong>\u003cbr>I make frittatas all the time, using whatever produce I find in season at the farmers market. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>One bunch asparagus\u003cbr>1 large or two small leeks\u003cbr>4 hen's eggs from family farm chickens, or 1-2 goose eggs, or 3 duck eggs\u003cbr>1/4 cup cream, half-and-half, or whole milk (from a family dairy, if possible)\u003cbr>1/4 cup grated cheese such as cheddar or monterey jack, or crumbled feta (cheese is optional)\u003cbr>2 tablespoons butter\u003cbr>salt and pepper\u003cbr>nutmeg\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>1. Preheat oven to 300.\u003cbr>2. Break off tough ends of asparagus. Cut asparagus into 2-inch lengths (on the bias) and steam (or blanch in boiling water) until barely tender -- just a couple of minutes. Remove from heat and allow to cool quickly (or plunge in ice-water).\u003cbr>3. Slice leeks in thick rounds and put in a bowl of cold water and mix to get the dirt out.\u003cbr>4. Melt butter in an oven-safe skillet (cast iron or stainless steel), and when it's hot lift the leeks out of the water in handfuls, shake off excess water, and put in the pan. Saute over medium heat until just soft.\u003cbr>5. Meanwhile, mix together the eggs with cream, milk, or combination.\u003cbr>6. Add a generous amount of salt and pepper, and a grating of nutmeg.\u003cbr>7. (Because I buy farm fresh eggs, I always taste my raw egg mixture and don't worry about salmonella -- this way I can taste whether it's salty enough. For my palate, the egg mixture should be salty enough to taste the salt, yet not overly salty...)\u003cbr>8. Add the asparagus to the pan and pour the egg mixture over, then add in the cheese, pressing it gently into the eggs. Let cook on stovetop over low heat a few minutes, and then transfer to the oven and bake until the eggs are just set. (You can also finish under a broiler, as long as the pan isn't too deep and you keep a close eye to make sure it doesn't burn).\u003cbr>9. Remove from oven and slice and eat, served with salad and good bread, and maybe a few new potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>You wouldn't know it now, but as a kid, I was SUCH a picky eater. I hated almost everything except grilled cheese sandwiches. In fact, by age eight, I OD'd on grilled cheese sandwiches with what I considered disastrous consequences. I won't go into detail, so I'll just say that I learned the hard way what happens when you have too much cheese and not enough fruit, and I was so traumatized by this that I avoided grilled cheese (or any other kind of cheese) for a very long time.\u003c/p>\n\u003cp>Anyway, my mother had a tough time feeding me, because I retched loudly at the sight of most cooked vegetables, grains, and casseroles. There were even a few meats I didn't get along with. It wasn't just me, either -- my older sister was just as picky. My parents finally had to institute a \"Three more bites and you're done\" rule. Basically, after sitting at the dinner table long after my parents had finished eating and cleared everything else away, they would get tired of trying to get us to finish what was on our plates and tell us, \"Okay, just eat three more bites and you can be excused.\" They knew that we kids had the stamina to outlast their patience. We would have sat at that table until we left for college rather than finish our dinner. The Three More Bites rule was often accompanied by dramatic gagging and face-making as we used our water to treat the three bites like medication that had to be washed down. That way we didn't have to chew anything, and if we didn't have to chew anything, it meant we didn't have to taste anything. My dad used to lecture us that sloshing down our food that way meant that we weren't going to get the nutrition from the food.\u003c/p>\n\u003cp>Okay, number one, kids don't care about nutrition, so using that as an argument isn't going to get you very far. And number two, it's false. As I've come to learn in my adulthood, as long as the food hits your stomach, it's going to get dissolved into your bloodstream -- chewed up or not. How else do you explain oysters? However, there were times when even the Three More Bites rule was too much for us. We concocted some elaborate and spectacularly faulty schemes for getting rid of our food without ever actually putting it in our mouths.\u003c/p>\n\u003cp>First, there were our three cats who always hung around under the table at meal time, rubbing up against our legs suggestively. Their overly-friendly behavior might have had something to do with the fact that my sister and I would carefully slide bits of food off our plates and oh-so-casually drop our hand down to release it to the cats. We had this one cat, Feisty, who would eat everything -- peas, meat, succotash, whatever. Another cat, Pooter, was a little too predatory in his methods of dealing with table scraps and nearly gave us away a few times. Pooter was an incredibly sweet and docile cat who had the unfortunate habit of growling whenever he chewed. My sister and I would bang our feet, clatter our silverware, or start talking at the tops of our voices to cover up what was going on under the table. Once, my mother got really suspicious and looked under the table to see Pooter wrestling with a particularly large piece of Shake 'n' Baked pork.\u003c/p>\n\u003cp>That was another mistake we learned not to repeat. You couldn't give the cats more food than they could handle in one bite, or you ran the risk of discovery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stay tuned to find out how books, Dixie cups, and plastic centerpieces all conspired to make sure we didn't eat our victuals.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You wouldn't know it now, but as a kid, I was SUCH a picky eater. I hated almost everything except grilled cheese sandwiches. In fact, by age eight, I OD'd on grilled cheese sandwiches with what I considered disastrous consequences. I won't go into detail, so I'll just say that I learned the hard way what happens when you have too much cheese and not enough fruit, and I was so traumatized by this that I avoided grilled cheese (or any other kind of cheese) for a very long time.\u003c/p>\n\u003cp>Anyway, my mother had a tough time feeding me, because I retched loudly at the sight of most cooked vegetables, grains, and casseroles. There were even a few meats I didn't get along with. It wasn't just me, either -- my older sister was just as picky. My parents finally had to institute a \"Three more bites and you're done\" rule. Basically, after sitting at the dinner table long after my parents had finished eating and cleared everything else away, they would get tired of trying to get us to finish what was on our plates and tell us, \"Okay, just eat three more bites and you can be excused.\" They knew that we kids had the stamina to outlast their patience. We would have sat at that table until we left for college rather than finish our dinner. The Three More Bites rule was often accompanied by dramatic gagging and face-making as we used our water to treat the three bites like medication that had to be washed down. That way we didn't have to chew anything, and if we didn't have to chew anything, it meant we didn't have to taste anything. My dad used to lecture us that sloshing down our food that way meant that we weren't going to get the nutrition from the food.\u003c/p>\n\u003cp>Okay, number one, kids don't care about nutrition, so using that as an argument isn't going to get you very far. And number two, it's false. As I've come to learn in my adulthood, as long as the food hits your stomach, it's going to get dissolved into your bloodstream -- chewed up or not. How else do you explain oysters? However, there were times when even the Three More Bites rule was too much for us. We concocted some elaborate and spectacularly faulty schemes for getting rid of our food without ever actually putting it in our mouths.\u003c/p>\n\u003cp>First, there were our three cats who always hung around under the table at meal time, rubbing up against our legs suggestively. Their overly-friendly behavior might have had something to do with the fact that my sister and I would carefully slide bits of food off our plates and oh-so-casually drop our hand down to release it to the cats. We had this one cat, Feisty, who would eat everything -- peas, meat, succotash, whatever. Another cat, Pooter, was a little too predatory in his methods of dealing with table scraps and nearly gave us away a few times. Pooter was an incredibly sweet and docile cat who had the unfortunate habit of growling whenever he chewed. My sister and I would bang our feet, clatter our silverware, or start talking at the tops of our voices to cover up what was going on under the table. Once, my mother got really suspicious and looked under the table to see Pooter wrestling with a particularly large piece of Shake 'n' Baked pork.\u003c/p>\n\u003cp>That was another mistake we learned not to repeat. You couldn't give the cats more food than they could handle in one bite, or you ran the risk of discovery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDprettypeppers.png\">\u003cbr>Two of my favorite chiles to cook with are chipotle and smoked paprika. Perhaps the reason I love the smoky flavor they impart is that I am longing for days when my ancestors cooked their food over an open flame. Or maybe living in a city apartment I just miss a good barbecue now and then. \u003c/p>\n\u003cp>Both chipotle and smoked paprika start out as fresh chiles and then are dried and smoked. They each have emulsifying and thickening properties which make them wonderful for stews and braises. \u003c/p>\n\u003cp>Chipotle chiles start out as jalapenos but when smoked they change their name. Chil refers to the \"pepper\" and potle is derived from poctli, meaning smoked in the language of the Aztecs. They are grown and processed in the US and Mexico.\u003c/p>\n\u003cp>Paprika comes from Hungary and Spain but is also produced in Turkey, and the US. Generally Hungarian paprika is considered better quality than Spanish paprika, though Spaniards will probably disagree. In Hungary it is famously used in goulash and paprikash. But perhaps the most desirable paprika of all is smoked paprika which comes from La Vera in Spain. It can be \"sweet\", semisweet or hot and uses the pimenton or pimento chiles which are dried and smoked for about two weeks over oak embers. \u003c/p>\n\u003cp>Both chipotle powder and smoked paprika will lose their flavor over time. Only a buy a little and don't keep it longer than two years. You can find good quality chipotle and smoked paprika at most gourmet shops. If you haven't tried using these spices think of them as your new \"secret ingredient\". Add a pinch to your favorite recipes to really jazz them up. Some of my favorite ways to use either smoked paprika or chipotle are in:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* Barbecue sauces\u003cbr>* Chili\u003cbr>* Mayonnaise\u003cbr>* Risotto\u003cbr>* Deviled eggs\u003cbr>* Roast chicken\u003cbr>* Soups, especially Spanish garlic soup\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDprettypeppers.png\">\u003cbr>Two of my favorite chiles to cook with are chipotle and smoked paprika. Perhaps the reason I love the smoky flavor they impart is that I am longing for days when my ancestors cooked their food over an open flame. Or maybe living in a city apartment I just miss a good barbecue now and then. \u003c/p>\n\u003cp>Both chipotle and smoked paprika start out as fresh chiles and then are dried and smoked. They each have emulsifying and thickening properties which make them wonderful for stews and braises. \u003c/p>\n\u003cp>Chipotle chiles start out as jalapenos but when smoked they change their name. Chil refers to the \"pepper\" and potle is derived from poctli, meaning smoked in the language of the Aztecs. They are grown and processed in the US and Mexico.\u003c/p>\n\u003cp>Paprika comes from Hungary and Spain but is also produced in Turkey, and the US. Generally Hungarian paprika is considered better quality than Spanish paprika, though Spaniards will probably disagree. In Hungary it is famously used in goulash and paprikash. But perhaps the most desirable paprika of all is smoked paprika which comes from La Vera in Spain. It can be \"sweet\", semisweet or hot and uses the pimenton or pimento chiles which are dried and smoked for about two weeks over oak embers. \u003c/p>\n\u003cp>Both chipotle powder and smoked paprika will lose their flavor over time. Only a buy a little and don't keep it longer than two years. You can find good quality chipotle and smoked paprika at most gourmet shops. If you haven't tried using these spices think of them as your new \"secret ingredient\". Add a pinch to your favorite recipes to really jazz them up. Some of my favorite ways to use either smoked paprika or chipotle are in:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>One thing I love about the wine industry is how the work follows the seasons. Springtime finds me in the vineyard checking the new buds and shoots; in the summer I sample ripening fruit and prepare to pick; fall is a mad around-the-clock rush as the year's crop is fermented and new wine is put to barrel; and winter is...well, winter is the slow time. Sure, there are things to do, like tend young wines in barrel, bottle what's ready, and prune dormant vines, but this is as slow as it gets. \u003c/p>\n\u003cp>I'm always afraid too much down time will turn me into a leisure-loving layabout, so I decided to capitalize on this year's lull in the action and arrange a harvest job in a New Zealand winery. I'll tell you about where I'm going next week, but, first let me tell you about the Kiwi wines that got me dreaming of heading south.\u003c/p>\n\u003cp>Last Wednesday the 16th, I attended a fundraising event for the Doug Wisor Memorial Scholarship at St. Francis Winery in Sonoma. Doug Wisor, the charismatic and talented winemaker of New Zealand's \u003ca href=\"http://www.craggyrange.com\">Craggy Range\u003c/a>, died suddenly last year, and his friends and family have created a scholarship to help young winemakers travel to New Zealand to work a vintage and promote the development and interchange of winemaking concepts. By all accounts, the evening was a great success, and enough money was raised to provide the scholarship fund with a solid start. Congratulations and thanks to Steve Smith and the Craggy Range crew, St. Francis Winery for hosting, Kobrand Corporation for their support, Mark Blake for his generosity, and all those who came to honor Doug.\u003c/p>\n\u003cp>I had the opportunity to try some of the wines Doug made at Craggy Range that night, \u003cbr>and here are my favorites:\u003c/p>\n\u003cp>\u003cstrong>Le Sol\u003c/strong> 2001 and 2002: Both vintages of this 100% Syrah bottling were by far the best wines I've tasted in a great while (which believe me, is saying something!) Dense and concentrated, without the over-ripe character often found in California bottles, these multi-layered wines lured me in with wonderfully complex aromas of bramble, black tea, pepper, and blueberry, then exceeded expectations on the palate with mouth-filling richness, taut acid, plenty of fruit, wonderfully soft tannins. Amazing balance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sophia\u003c/strong> 2002: This blend of mainly Cabernet Franc and Merlot put me dangerously close to falling in love with Bordeaux varieties again. A brooding, smoldering giant, with everything from cassis and black licorice to violets and tobacco all wrapped in a framework of solid tannins. Could last for decades, but how could you wait that long when it's this good now? Sophistication and power.\u003c/p>\n\u003cp>\u003cstrong>Doug Wisor Special Selection Pinot Noir\u003c/strong> 2002: This bottle achieved what is so difficult for California Pinot producers to wrest from their grapes: delicacy without the sacrifice of strength. Earthy in the Burgundian style, the complex and constantly evolving nose kept me coming back again and again. Lively fruit and good acid on the palate. \u003c/p>\n\u003cp>I also enjoyed the Craggy Range Riesling, which was aromatically seductive, and the Sauvignon blanc, which has all of the mouth-watering acidity and herbaceousness one would hope for in a Kiwi offering of this variety.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check these wines out for yourself -- Chuck down at the \u003ca href=\"http://www.jugshop.com\">Jug Shop\u003c/a> on Polk and Pacific in San Francisco is carrying them -- and let me know what you think.\u003c/p>\n\n",
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"content": "\u003cp>A few years ago, I had my first exposure to raclette. I was travelling in Europe, and some friends from San Francisco happened to be on vacation at a 'summer house' right on Lake Geneva in Switzerland. I couldn't pass up the opportunity to stop in and join them for a few days. The house happened to have a raclette set (something I'd never heard of before) and my hosts graciously introduced me to this meal. This is how it went:\u003cbr>-- A bowl of boiled potatoes was passed around the table. One hostess insisted that, by tradition, they should be peeled. The other insisted that, for the sake of health and convenience, the skins should be left on. On this instance, peeling won out. We put a few potatoes on our plates\u003cbr>-- We were each given little individual pans, on which we placed either vegetables or meat. A generous plate of a distinctive melting cheese called raclette was passed around. We layered the cheese on top of the vegetables or meat, and then stuck our individual little pan under a central broiler -- the crux of the raclette set.\u003cbr>-- After our cheese was melted, we slipped our raclette out onto our boiled potatoes and ate it together.\u003cbr>-- This we did over and over again with vearious fillings until we were completely stuffed.\u003c/p>\n\u003cp>I loved it.\u003c/p>\n\u003cp>When those friends returned to San Francisco, they decided to get a \u003ca href=\"http://www.cutleryandmore.com/details.asp?SKU=5626\">raclette set\u003c/a>, and told me they would be happy to share it. They invited me and my partner over for a raclette dinner, and my partner loved it as much as I did. Their set has a grill on top, which is great for cooking raw grillable things like sliced mushrooms, baby leeks, onion slices, and sausages or other meat.\u003c/p>\n\u003cp>Recently, we took them up on their generous offer to borrow the raclette set, and we have been on a raclette marathon. We've had four raclette parties already, and a fifth is scheduled for this week. We're averaging raclette once a week.\u003c/p>\n\u003cp>I've learned a few things along the way about what works well and what doesn't. Here are a few raclette do's and don't's based on my now copious experience...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>-- DO invite a mixed party of vegetarians and omnivores -- this is a perfect meal for these two groups to share. Everyone gets to pick what they want to eat.\u003c/p>\n\u003cp>-- DO have four to six people. DON'T have fewer than four (it's not as much fun or as worth the trouble); DON'T have more than six, it's just too hectic. Four is the perfect number.\u003c/p>\n\u003cp>-- DO have an assortment of vegetables, but DON'T have too many. I'd say 3-5 different veggies is a good range. These are my favorites:\u003cbr>• sauteed chard\u003cbr>• steamed broccoli\u003cbr>• sundried tomatoes (reconstituted) in winter, fresh heirloom tomatoes in summer\u003cbr>• raw sliced mushrooms slaked with olive oil (I've used large shiitakes and criminis -- both good!)\u003cbr>• steamed asparagus (in early spring -- like right now!)\u003cbr>• homemade sauerkraut (one of my favorites -- I make mine from red cabbage and the color is gorgeous!)\u003cbr>• sliced rings of cippoline or other tender onion, slaked in olive oil\u003cbr>• baby leeks, sliced in half and slaked in olive oil\u003cbr>• in summertime, sliced baby summer squash and zucchini will be fabulous, as will tender young eggplants\u003c/p>\n\u003cp>-- DO have two different kinds of meat available. I always like to have Niman ranch ham sliced thinly. Other good options are:\u003cbr>pork chops, brined or marinated and sliced (about 1/4 inch thick)\u003cbr>skinny lamb sausages like the ones \u003ca href=\"http://www.fattedcalf.com/\">The Fatted Calf\u003c/a> sells. (The Merguez moroccan sausages)\u003c/p>\n\u003cp>-- DON'T offer regular big sausages (unless they're smoked) because they don't cook fast enough. Last night I had big sausages but none of them cooked in time on the grill to be eaten! They are now in the fridge waiting to be eaten in some other meal.\u003c/p>\n\u003cp>-- DO serve a mellow white wine with raclette -- we've enjoyed both Sauvignon Blanc and Riesling.\u003c/p>\n\u003cp>-- DO have some little cornichons available. They go very well.\u003c/p>\n\u003cp>-- DON'T bother making a salad or anything else. The meal is confusing enough without it -- focus on the cookable vegetables instead!\u003c/p>\n\u003cp>-- DO offer a good quality dark chocolate for dessert. That's all you need.\u003c/p>\n\u003cp>-- DO consider disconnecting your smoke alarm -- if you are doing lots of grilling you can set it off.\u003c/p>\n\u003cp>-- DO buy real raclette cheese. The raclettes I've been offering from my local cheese shop are both cow's milk raclettes from France. One is cave aged and costs $24/lb. The other is not cave aged and costs $14/lb. There are also goat raclettes available but I haven't tried them. The pricey cave aged stuff is worth the splurge if you can afford it -- the flavor is much more complex. If you can't get raclette cheese you can substitute gruyere.\u003c/p>\n\u003cp>-- DO figure about 1/3 lb of cheese per person.\u003c/p>\n\u003cp>-- DON'T fret about whether to peel the potatoes or not -- they're good both ways!\u003c/p>\n\u003cp>-- DO serve the potatoes warm but DON'T butter them\u003c/p>\n\u003cp>-- DON'T worry about salting everything... The cheese lends the salt. You might want to use a pinch but don't go overboard.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would love to hear others experiences with raclette! After next week I think we'll return the set, but sometime we'll borrow it again and go on another marathon. It's just too much fun.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years ago, I had my first exposure to raclette. I was travelling in Europe, and some friends from San Francisco happened to be on vacation at a 'summer house' right on Lake Geneva in Switzerland. I couldn't pass up the opportunity to stop in and join them for a few days. The house happened to have a raclette set (something I'd never heard of before) and my hosts graciously introduced me to this meal. This is how it went:\u003cbr>-- A bowl of boiled potatoes was passed around the table. One hostess insisted that, by tradition, they should be peeled. The other insisted that, for the sake of health and convenience, the skins should be left on. On this instance, peeling won out. We put a few potatoes on our plates\u003cbr>-- We were each given little individual pans, on which we placed either vegetables or meat. A generous plate of a distinctive melting cheese called raclette was passed around. We layered the cheese on top of the vegetables or meat, and then stuck our individual little pan under a central broiler -- the crux of the raclette set.\u003cbr>-- After our cheese was melted, we slipped our raclette out onto our boiled potatoes and ate it together.\u003cbr>-- This we did over and over again with vearious fillings until we were completely stuffed.\u003c/p>\n\u003cp>I loved it.\u003c/p>\n\u003cp>When those friends returned to San Francisco, they decided to get a \u003ca href=\"http://www.cutleryandmore.com/details.asp?SKU=5626\">raclette set\u003c/a>, and told me they would be happy to share it. They invited me and my partner over for a raclette dinner, and my partner loved it as much as I did. Their set has a grill on top, which is great for cooking raw grillable things like sliced mushrooms, baby leeks, onion slices, and sausages or other meat.\u003c/p>\n\u003cp>Recently, we took them up on their generous offer to borrow the raclette set, and we have been on a raclette marathon. We've had four raclette parties already, and a fifth is scheduled for this week. We're averaging raclette once a week.\u003c/p>\n\u003cp>I've learned a few things along the way about what works well and what doesn't. Here are a few raclette do's and don't's based on my now copious experience...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>-- DO invite a mixed party of vegetarians and omnivores -- this is a perfect meal for these two groups to share. Everyone gets to pick what they want to eat.\u003c/p>\n\u003cp>-- DO have four to six people. DON'T have fewer than four (it's not as much fun or as worth the trouble); DON'T have more than six, it's just too hectic. Four is the perfect number.\u003c/p>\n\u003cp>-- DO have an assortment of vegetables, but DON'T have too many. I'd say 3-5 different veggies is a good range. These are my favorites:\u003cbr>• sauteed chard\u003cbr>• steamed broccoli\u003cbr>• sundried tomatoes (reconstituted) in winter, fresh heirloom tomatoes in summer\u003cbr>• raw sliced mushrooms slaked with olive oil (I've used large shiitakes and criminis -- both good!)\u003cbr>• steamed asparagus (in early spring -- like right now!)\u003cbr>• homemade sauerkraut (one of my favorites -- I make mine from red cabbage and the color is gorgeous!)\u003cbr>• sliced rings of cippoline or other tender onion, slaked in olive oil\u003cbr>• baby leeks, sliced in half and slaked in olive oil\u003cbr>• in summertime, sliced baby summer squash and zucchini will be fabulous, as will tender young eggplants\u003c/p>\n\u003cp>-- DO have two different kinds of meat available. I always like to have Niman ranch ham sliced thinly. Other good options are:\u003cbr>pork chops, brined or marinated and sliced (about 1/4 inch thick)\u003cbr>skinny lamb sausages like the ones \u003ca href=\"http://www.fattedcalf.com/\">The Fatted Calf\u003c/a> sells. (The Merguez moroccan sausages)\u003c/p>\n\u003cp>-- DON'T offer regular big sausages (unless they're smoked) because they don't cook fast enough. Last night I had big sausages but none of them cooked in time on the grill to be eaten! They are now in the fridge waiting to be eaten in some other meal.\u003c/p>\n\u003cp>-- DO serve a mellow white wine with raclette -- we've enjoyed both Sauvignon Blanc and Riesling.\u003c/p>\n\u003cp>-- DO have some little cornichons available. They go very well.\u003c/p>\n\u003cp>-- DON'T bother making a salad or anything else. The meal is confusing enough without it -- focus on the cookable vegetables instead!\u003c/p>\n\u003cp>-- DO offer a good quality dark chocolate for dessert. That's all you need.\u003c/p>\n\u003cp>-- DO consider disconnecting your smoke alarm -- if you are doing lots of grilling you can set it off.\u003c/p>\n\u003cp>-- DO buy real raclette cheese. The raclettes I've been offering from my local cheese shop are both cow's milk raclettes from France. One is cave aged and costs $24/lb. The other is not cave aged and costs $14/lb. There are also goat raclettes available but I haven't tried them. The pricey cave aged stuff is worth the splurge if you can afford it -- the flavor is much more complex. If you can't get raclette cheese you can substitute gruyere.\u003c/p>\n\u003cp>-- DO figure about 1/3 lb of cheese per person.\u003c/p>\n\u003cp>-- DON'T fret about whether to peel the potatoes or not -- they're good both ways!\u003c/p>\n\u003cp>-- DO serve the potatoes warm but DON'T butter them\u003c/p>\n\u003cp>-- DON'T worry about salting everything... The cheese lends the salt. You might want to use a pinch but don't go overboard.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I would love to hear others experiences with raclette! After next week I think we'll return the set, but sometime we'll borrow it again and go on another marathon. It's just too much fun.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Every year for the past 5 or 6 years I've made a decision to find fresh sour cherries in the Bay Area. It has never happened for me. I've either missed it by a week, or no one knows anyone who grows them. So this year, I decided to start early. Very early. And do a lot of research. First, however, I'll take a step back and offer up a few facts.\u003c/p>\n\u003cp>Also called tart or \"pie\" cherries, the most popular variety of sour cherries grown in the United States is the \u003ca href=\"http://whatscookingamerica.net/Cherries.htm\">Montmorency\u003c/a>. They are harvested in the hot summer month of July. And while they are primarily grown in Michigan and New York, there are surely other sour cherry farmers sprinkled throughout the U.S. Sour cherries are quite easy to find in Europe. Just walk down any street in Paris in the summer and the produce bins are spilling over with sour cherries. That doesn't help me. Who is going to go to Paris and bake a cherry pie? Okay, maybe I'll have to resort to this, but for now, I've decided that I need to find them closer to home.\u003c/p>\n\u003cp>My pursuit was rekindled recently when I came across a jar of Bulgarian sour cherries in light syrup. I used them in a delicious cherry tart (see the recipe below). But instead of quelling the fire, it just stoked it further. A jar of cherries shipped halfway across the world is just not the same as using the real thing. I started asking farmers at the market (no luck). I emailed \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, the Center for Urban Education and Sustainable Agriculture, which manages the SF Ferry Plaza Farmers' Market (still haven't heard back, I'll let you know what I hear). I googled SF sour cherries, Bay Area sour cherries, west coast sour cherries? I searched the internet. I asked friends. I started looking into planting a tree. They are difficult to keep alive. Okay, so I'm a little obsessive.\u003c/p>\n\u003cp>So now I need your help. I've only got 4 1/2 months. Do you know someone who grows sour cherries? Can you hook me up?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cherrytart.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sour Cherry Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH\u003c/strong>\u003cbr>2 cups flour\u003cbr>1 tablespoon sugar\u003cbr>1 teaspoon salt\u003cbr>1/2 cup butter\u003cbr>1 egg yolk\u003cbr>5-7 tablespoons ice cold water\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING\u003c/strong>\u003cbr>2 large jars Bulgarian sour cherries in light syrup (you should have about 3 heaping cups of cherries without juice)*\u003cbr>1/4 cup flour\u003cbr>2/3 cup sugar\u003c/p>\n\u003cp>1 egg, well beaten\u003cbr>Sugar for sprinkling\u003c/p>\n\u003cp>To make the dough, put the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the butter and pulse until the butter is about the size of large peas. Stir in the egg yolk and water with a spoon. Dump the mixture onto a work surface and knead just until the dough comes together. Form into a disk, wrap with plastic and refrigerate for 30 minutes.\u003c/p>\n\u003cp>Preheat the oven to 375F. Roll out 2/3 of the dough and line a 9-inch tart pan with a removeable bottom, letting the excess dough hang over the edge. Roll the rolling pin over the edge. Add the dough scraps to the remaining dough and roll into a rectangle, about 10 inches long and 8 inches wide. Cut out about 10 strips of equal width.\u003c/p>\n\u003cp>Drain the cherries, saving about 1/2 cup of juice. Put the cherries into a bowl. Mix the reserved juice with the flour and strain over the cherries. Stir in the sugar. Pour the cherries into the lined tart, making an even layer. Place 5 of the dough strips, evenly spaced, over the top of the tart. Place the remaining 5 strips perpendicular to the first 5 strips. Using a pastry brush, brush the dough strips with the beaten egg. Sprinkle with sugar. Place the tart pan on a baking sheet and bake the tart until golden brown and the filling is bubbly, about 50 minutes. If the top crust starts to get too brown, cover it loosely with a sheet of foil. Let cool slightly on a wire rack before serving. Serve with a big scoop of vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Please don't use canned cherries. Ick. If you are lucky, you might find frozen sour cherries, but don't hold your breath.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year for the past 5 or 6 years I've made a decision to find fresh sour cherries in the Bay Area. It has never happened for me. I've either missed it by a week, or no one knows anyone who grows them. So this year, I decided to start early. Very early. And do a lot of research. First, however, I'll take a step back and offer up a few facts.\u003c/p>\n\u003cp>Also called tart or \"pie\" cherries, the most popular variety of sour cherries grown in the United States is the \u003ca href=\"http://whatscookingamerica.net/Cherries.htm\">Montmorency\u003c/a>. They are harvested in the hot summer month of July. And while they are primarily grown in Michigan and New York, there are surely other sour cherry farmers sprinkled throughout the U.S. Sour cherries are quite easy to find in Europe. Just walk down any street in Paris in the summer and the produce bins are spilling over with sour cherries. That doesn't help me. Who is going to go to Paris and bake a cherry pie? Okay, maybe I'll have to resort to this, but for now, I've decided that I need to find them closer to home.\u003c/p>\n\u003cp>My pursuit was rekindled recently when I came across a jar of Bulgarian sour cherries in light syrup. I used them in a delicious cherry tart (see the recipe below). But instead of quelling the fire, it just stoked it further. A jar of cherries shipped halfway across the world is just not the same as using the real thing. I started asking farmers at the market (no luck). I emailed \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, the Center for Urban Education and Sustainable Agriculture, which manages the SF Ferry Plaza Farmers' Market (still haven't heard back, I'll let you know what I hear). I googled SF sour cherries, Bay Area sour cherries, west coast sour cherries? I searched the internet. I asked friends. I started looking into planting a tree. They are difficult to keep alive. Okay, so I'm a little obsessive.\u003c/p>\n\u003cp>So now I need your help. I've only got 4 1/2 months. Do you know someone who grows sour cherries? Can you hook me up?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cherrytart.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sour Cherry Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOR THE DOUGH\u003c/strong>\u003cbr>2 cups flour\u003cbr>1 tablespoon sugar\u003cbr>1 teaspoon salt\u003cbr>1/2 cup butter\u003cbr>1 egg yolk\u003cbr>5-7 tablespoons ice cold water\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING\u003c/strong>\u003cbr>2 large jars Bulgarian sour cherries in light syrup (you should have about 3 heaping cups of cherries without juice)*\u003cbr>1/4 cup flour\u003cbr>2/3 cup sugar\u003c/p>\n\u003cp>1 egg, well beaten\u003cbr>Sugar for sprinkling\u003c/p>\n\u003cp>To make the dough, put the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the butter and pulse until the butter is about the size of large peas. Stir in the egg yolk and water with a spoon. Dump the mixture onto a work surface and knead just until the dough comes together. Form into a disk, wrap with plastic and refrigerate for 30 minutes.\u003c/p>\n\u003cp>Preheat the oven to 375F. Roll out 2/3 of the dough and line a 9-inch tart pan with a removeable bottom, letting the excess dough hang over the edge. Roll the rolling pin over the edge. Add the dough scraps to the remaining dough and roll into a rectangle, about 10 inches long and 8 inches wide. Cut out about 10 strips of equal width.\u003c/p>\n\u003cp>Drain the cherries, saving about 1/2 cup of juice. Put the cherries into a bowl. Mix the reserved juice with the flour and strain over the cherries. Stir in the sugar. Pour the cherries into the lined tart, making an even layer. Place 5 of the dough strips, evenly spaced, over the top of the tart. Place the remaining 5 strips perpendicular to the first 5 strips. Using a pastry brush, brush the dough strips with the beaten egg. Sprinkle with sugar. Place the tart pan on a baking sheet and bake the tart until golden brown and the filling is bubbly, about 50 minutes. If the top crust starts to get too brown, cover it loosely with a sheet of foil. Let cool slightly on a wire rack before serving. Serve with a big scoop of vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Please don't use canned cherries. Ick. If you are lucky, you might find frozen sour cherries, but don't hold your breath.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>What do you do when you mistakenly order 4.14 lbs of endive from Safeway.com and they deliver it? Experiment. It's like what happened when I mistakenly ordered over \u003ca href=\"http://www.grubreport.com/blueplatespecial/caulicrabs.html\">3 lbs of carrots.\u003c/a>\u003c/p>\n\u003cp>I seem to do this a lot, but I maintain it's not my fault -- it's the stupid, low-tech, frames-happy Safeway.com website that doesn't exactly tell me how much I'm getting. Once I made the mistake of ordering 1 endive and they delivered a plastic baggie with a single leaf in it. You might ask why I bother with ordering groceries from a website at all, but then we'd have to get into how I'm saving the environment by not having a car, and MUNI fares going up while MUNI routes are getting cut and, well, that way madness lies.\u003c/p>\n\u003cp>ANYWAY. 5 lbs of endive.\u003c/p>\n\u003cp>Last night I used them in a beet salad with candied pecans, blue cheese, and a nice port wine vinaigrette. It was...fine. But it wasn't blowing my clogs off. So, as I lay in bed a few unsatisfied hours later, I started thinking about what else I could do with the 6 lbs of endive and lo if I didn't have to restrain myself from dashing to the kitchen to start inventing right then and there. To my husband's relief, I managed to restrain myself until tonight. As soon as I got home, I cranked the oven up to 475 degrees and started quartering my endive lengthwise. Next, I tossed the pieces with salt, pepper, and olive oil and shoved them in the oven. Until our smoke alarm went off. Have no fear -- it always goes off. It seems to have a very low tolerance for my experiments.\u003c/p>\n\u003cp>About 30 minutes later I pulled out my 7 lbs of roasted endive and dug in. And then I burned my tongue, so I thought it was a good idea to wait.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meh.\u003c/p>\n\u003cp>See, I had such amazing success with the roasted cauliflower that I figured any roasted vegetable would bring me to that same state of caramelized nirvana. Sadly, that was not to be with my 8 lbs of endive. I mean, they were okay, but they were kind of soggy and a touch more bitter than I was expecting. I could've tossed them with a nut vinaigrette but I just didn't feel like it. I really wanted them to be perfect out of the oven. I salvaged the evening by putting another experiment into effect: spreading individual leaves with Gorgonzola dolce and drizzling with chestnut honey.\u003c/p>\n\u003cp>It was a chicory dessert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's what you do with 10 lbs of endive.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meh.\u003c/p>\n\u003cp>See, I had such amazing success with the roasted cauliflower that I figured any roasted vegetable would bring me to that same state of caramelized nirvana. Sadly, that was not to be with my 8 lbs of endive. I mean, they were okay, but they were kind of soggy and a touch more bitter than I was expecting. I could've tossed them with a nut vinaigrette but I just didn't feel like it. I really wanted them to be perfect out of the oven. I salvaged the evening by putting another experiment into effect: spreading individual leaves with Gorgonzola dolce and drizzling with chestnut honey.\u003c/p>\n\u003cp>It was a chicory dessert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's what you do with 10 lbs of endive.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
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