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"disqusTitle": "Get in the Sochi Spirit Like an Olympian",
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"content": "\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n[youtube //www.youtube.com/watch?v=8gper3YkzMg]\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8gper3YkzMg'\n title='//www.youtube.com/embed/8gper3YkzMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission",
"title": "4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78128,78125,78129\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78162,78154,78161\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78169,78170,78177\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/i0n8cD\">Map\u003c/a>\u003cbr>\n2815 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 285-2131\u003cbr>\nHours: Mon-Thu 8:30am-8pm, Fri-Sat 8:30am-10pm, Sun 8:30am-9pm\u003cbr>\nSoup Price Range: $7.75-$13.75, CASH ONLY\u003c/p>\n\n",
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"excerpt": "It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.",
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"description": "It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.",
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"headline": "4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/i0n8cD\">Map\u003c/a>\u003cbr>\n2815 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 285-2131\u003cbr>\nHours: Mon-Thu 8:30am-8pm, Fri-Sat 8:30am-10pm, Sun 8:30am-9pm\u003cbr>\nSoup Price Range: $7.75-$13.75, CASH ONLY\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"title": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
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"content": "\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"description": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
"title": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
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"content": "\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n",
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"excerpt": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"description": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
"title": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating | KQED",
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"headline": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen Gadgets Every Cook Has to Have",
"title": "Kitchen Gadgets Every Cook Has to Have",
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"content": "\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can't do without? Here are a few that should probably line your shelves.",
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"description": "There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can't do without? Here are a few that should probably line your shelves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
"title": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The Sriracha shortage may be over, but there's no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.",
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"description": "The Sriracha shortage may be over, but there's no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.",
"title": "DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77693\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-bottled-sauce.jpg\" alt=\"Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make Sriracha hot sauce at home to ensure a constant supply. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before Christmas, back when the Srirachapocalypse was nigh, I was privy to a long conversation on strategies for stockpiling the chile-garlic hot sauce. We talked about which stores still carried it, where was the best place to store it, how long can one last on Tabasco alone, and plenty of other topics including a comparison of the number of bottles currently in our kitchens. Me? I had one bottle, close to empty, in my fridge at the time. Still, I don’t necessarily put Sriracha on everything, and I wasn’t terribly worried about its pending depletion. But given the fact that so many other spice-loving folks were already hoarding the stuff, I figured there must be a better way to survive the shortage than buying out Berkeley Bowl’s supply.\u003c/p>\n\u003cp>With a little bit of patience and a pair of plastic gloves, it’s not too complicated to make Sriracha at home. Plus, heat, garlic, and sugar levels can be easily modified; a boon if you, like me, find Huy Fong Sriracha a bit too sweet. \u003c/p>\n\u003cfigure id=\"attachment_77689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/very-full-food-processor.jpg\" alt=\"Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use easy-to-find red Fresno chiles for a medium-hot sauce, or add spicier chiles, like habaneros, for a more daring blend. Whichever you choose, pulse them to a mash in a food processor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first step is to make a pepper-garlic mash and let the mixture ferment for around two weeks. Traditionally, chile-garlic sauce is made with red serranos, but I prefer easier-to-find and slightly milder Fresno chiles. For the best flavor, I trim off just the top part of the stem, leaving the aromatic base. I pulse the trimmed chiles with 12 cloves of garlic in a food processor until they’ve broken down a bit before adding brown sugar and kosher salt to the mix. I keep it running until the chiles and garlic have turned into seed-sized bits, and they’ve released much of their juice. \u003c/p>\n\u003cfigure id=\"attachment_77691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yogurt-draining.jpg\" alt=\"Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding the whey drained off from a cup of yogurt will add live cultures to the chile mash, significantly speeding up the fermentation process. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Technically, the chile mixture will ferment safely on its own, as the salt will inhibit the growth of any bad bacteria. Yet I like to give my ferments a little bit of a jump-start with some live cultures. The easiest place to get live cultures is from the whey that drains out of yogurt. I simply scoop a cup of yogurt into a coffee-filter lined strainer and let it drip until I’ve collected 1/4 cup of liquid. (It’ll take a few hours, so this is best to start ahead of time.) I pour the whey into the processor with the chile mash, and pulse to combine. Then I transfer the mixture into a 1-quart glass jar—but I don’t seal it.\u003c/p>\n\u003cp>The fermentation process will create a carbon dioxide by-product that will need a way to escape. At the same time, it is best to cover the jar to let in as little oxygen as possible. There are air-locks you can purchase that will screw on to canning jars, but I find that simply flipping the lid upside down and screwing the band on loosely will do the trick well enough.\u003c/p>\n\u003cfigure id=\"attachment_77692\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fermenting-in-progress.jpg\" alt=\"Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once fermentation begins, the chile mash will rise in the jar and bubbles will form throughout. The mash may separate from the liquid at the bottom of the jar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, all the chile mash needs is time. For the first few days, you may not see any changes in the jar; but at some point around day 3 or 4, the mash will appear to grow, form bubbles, and perhaps separate from the liquid at the bottom of this jar. This is good. Continue to monitor the jar. You can open the lid from time to time, take a whiff, and check for mold. The mash should smell sweet, spicy, and maybe a little sour. If anything smells super funky (like paint thinner), you’ll unfortunately need to chuck it and start again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Depending on the ambient temperature of your kitchen, the fermentation process could take as little as a week, or as long as three. It hasn’t been very cold this winter, so I found that the chile mash took about 12 days to ferment properly. You’ll know that fermentation has slowed when the mash sinks back down to in the jar. At this point, it should smell like Sriracha. You’ll probably be more than ready to eat it. \u003c/p>\n\u003cfigure id=\"attachment_77690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/final-ingredients.jpg\" alt=\"After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-77690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After fermentation has slowed down, transfer the chile mash to a blender with distilled vinegar and puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before digging in, you’ll need to turn the chunky chile mash into smooth sauce. First, transfer the mash to a blender (the stronger the motor, the better) with 1/2 cup of regular white vinegar. Slowly crank the blender up to high and puree the mixture as smooth as possible. Once it looks smooth, blend it some more.\u003c/p>\n\u003cfigure id=\"attachment_77688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/level-of-dryness.jpg\" alt=\"When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When straining the mixture, use a spatuala to press as much of the chile flesh through the strainer as possible. Leave only a dry mixture of skins and seeds behind. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now pour the vinegar and chile mixture through a fine-mesh strainer into a medium saucepan. I like to use a spatula or wooden spoon to smoosh as much of the chile flesh through the strainer as possible, leaving behind only the seeds and remaining pieces of skin. (If your strainer is on the small side, you will likely need to do this step in batches. Take your time, and consider this step to be your arm workout for the week.)\u003c/p>\n\u003cp>Finally, once I’ve smooshed the puree through the strainer, I bring the sauce to a simmer, and continue to cook it until the sauce has thickened enough to coat the back of a spoon. Now all that’s left to do is bottle the sauce; a plastic squeeze bottle is nice for serving, but I like the aesthetics of a glass bottle myself. Go ahead, use it on everything.\u003c/p>\n\u003ch3>Recipe: DIY Sriracha\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tcup plain yogurt with live cultures\u003c/li>\n\u003cli>1 1/2\tpounds red jalapenos or Fresno chiles, stems snipped off leaving green tops intact\u003c/li>\n\u003cli>12\tcloves garlic, peeled\u003c/li>\n\u003cli>1/4\tcup brown sugar\u003c/li>\n\u003cli>1\ttablespoon kosher salt\u003c/li>\n\u003cli>1/2\tcup distilled white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee Filters\u003c/li>\n\u003cli>Food processor\u003c/li>\n\u003cli>Blender\u003c/li>\n\u003cli>1-quart glass jar with two-part lid\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Glass jar or plastic squeeze bottle for storage\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a fine-mesh strainer with a triple layer of coffee filters and set it over a liquid measuring cup. Spoon the yogurt into the strainer, cover, and refrigerate until the yogurt has released 1/4 cup of liquid, about 2 hours. Keep the thickened yogurt for a snack.\u003c/li>\n\u003cli>Place the jalapenos, garlic, sugar, and salt in a food processor, and pulse until the chiles are finely chopped, stopping to scrape the sides of the bowl as needed. Add the whey and pulse to combine.\u003c/li>\n\u003cli>Transfer the mixture to a 1-quart class canning jar and cover, turning the lid upside down so that the rubber gasket faces up. Screw band on loosely. You will want air to escape the jar.\u003c/li>\n\u003cli>Let jar sit in a dark place at room temperature to ferment until the liquid level has risen and then fallen (bubbles will form in mixture), indicating that fermentation has slowed. This will take around 12 to 16 days.\u003c/li>\n\u003cli>Transfer chile mixture to the jar of a blender, add the white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a fine mesh strainer set over a medium saucepan. Strain chile mixture into the saucepan, using a rubber spatula to push through as much pulp as you can. You’ll want to leave behind only the seeds and large pieces of chiles behind.\u003c/li>\n\u003cli>Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens enough to cling to a spoon, about 15 minutes. Transfer to glass jar or plastic squeeze bottle and store in the refrigerator for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Merigan Sub Shop, the new sandwich joint helmed by A16's Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant's first few months of opening. Are they worth the expense? Kate Williams checks it out.",
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"description": "Merigan Sub Shop, the new sandwich joint helmed by A16's Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant's first few months of opening. Are they worth the expense? Kate Williams checks it out.",
"title": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars",
"title": "Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77526\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/collage-superbowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/collage-superbowl.jpg\" alt=\"Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars. Photo collage: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-77526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>What's on your menu this Sunday? It's easy to throw together a halftime-themed spread for this year's \u003ca href=\"http://www.nfl.com/superbowl/48\">Super Bowl XLVII\u003c/a>: all you need is spicy \u003ca href=\"http://redhotchilipeppers.com/\">Red Hot Chili Peppers\u003c/a> Chili and sweet, gooey homemade \u003ca href=\"http://www.brunomars.com/\">Bruno Mars\u003c/a> Bars. \u003c/p>\n\u003cp>Of course, you could buy your Mars bars, but what's the challenge in that? If refrigerator-sized men are willing to hurl themselves at double-stacked washer-dryer-sized men for hours on end just for your couch-side, Trumer-swilling enjoyment, shouldn't a little adventure in the kitchen be in order? \u003c/p>\n\u003cp>We found a surprising number of homemade Mars bars recipes out there, the most dedicated ones coming, unsurprisingly, from the U.K. along with the far-flung members of the Commonwealth, where the original Mars bar has been part of the confectionary landscape since 1932. The British Mars bar is a lot like an American Milky Way, with a thick, fluffy layer of whipped chocolate-malt nougat topped by a slick of caramel and wrapped in a milk chocolate coating. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=fLexgOxsZu0]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironwhisk.com/2012/12/homemade-mars-bars/\">Iron Whisk\u003c/a>, a food blog written by a Canadian college student, spends a lot of time lamenting the overly hardened caramel of a failed first attempt, due to a faulty candy thermometer. But once his whinging has run its course, writer Ilan admits to good results on subsequent trips down the nougat-caramel highway. If you've got your basic candy-making skills down pat, the recipe itself looks clear and fairly easy to follow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, once you've made these in honor of the fine young Mr. Mars, you can go one (perhaps alcohol-fueled) step further, and deep-fry them. Ah, the \u003ca href=\"http://www.independent.co.uk/news/science/the-deepfried-mars-bar-vs-porridge-two-scottish-favourites-go-head-to-head-8783647.html\">deep-fried Mars bar\u003c/a>, the stuff of Scottish pub legend since 1995. \u003ca href=\"http://www.foodnetwork.ca/recipe/deep-fried-mars-bars/8620/\">Food Network Canada\u003c/a> supplies a no-frills recipe, involving a simple flour/cornstarch/baking powder/club soda batter, a handful of frozen Mars bars, and a vat of seething hot oil. Or this \u003ca href=\"http://www.cookingchanneltv.com/recipes/chuck-hughes/fried-mars-bars-with-ice-cream.html\">deep-fried candy bar recipe\u003c/a> from the Cooking Channel, in which the bars are dunked, appropriately enough, into a beer batter. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=YlUKcNNmywk]\u003c/p>\n\u003cp>As for the \u003ca href=\"http://redhotchilipeppers.com/\">Red Hot Chili Peppers\u003c/a>, just about anything fiery and chile-spiked will do. You can cover both the Super Bowl and the advent of the Lunar New Year with Florence Fabricant's a \u003ca href=\"http://www.nytimes.com/recipes/1016019/chinese-chili.html\">Chinese Chili\u003c/a>, pepped up with both tongue-numbing Sichuan peppercorns and tongue-tingling fresh habanero peppers, as well as beer, hoisin sauce, soy sauce, and five-spice powder. She recommends serving it with fermented black beans and the guilty pleasure of crunchy, greasy Chinese fried noodles, the ones that arrived like tortilla chips in the suburban Cantonese joints of my youth, always served alongside little dishes of duck sauce and hot mustard. Also in the New York Times is former Chez Panisse chef David Tanis's \u003ca href=\"http://www.nytimes.com/2012/02/01/dining/spicy-lacquered-chicken-wings-recipe.html\">Spicy Lacquered Chicken Wings\u003c/a>, also with an Asian bent, and baked instead of fried. Fired up with cayenne pepper and fresh hot red chiles, marinated in soy sauce, rice wine, ginger, garlic and five-spice powder, they come shiny red and ready to be prettily arranged over a bed of sliced navel oranges, topped with a salad-ish mix of cucumber, scallions, sesame oil, and peanuts, and finished with plenty of cilantro. \u003c/p>\n\u003cp>Right here on Bay Area Bites is Stephanie Hua's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>, fired up with four tablespoons of chili powder and two of sriracha sauce (although, given the 12 pounds of meat and 7 pounds of beans involved, you might want to triple or even quadruple the single measly jalapeno pepper she recommends). Denise Santoro Lincoln offers a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">3-Bean Vegetarian Chili\u003c/a> spiked with jalapeno, chili powder, smoky chipotles, and both coffee and beer. Or, there's Jacques Pepin's \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode217.html\">pressure-cooker chili\u003c/a>, very similar to the recipe he picked up from the warden of San Quentin Prison. \u003c/p>\n\u003cp>To drink? Why, Jerry James Stone's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">Roasted Grapefruit and Habanero Margarita\u003c/a>, of course, strong, spicy, and tangy-sweet with a lick of salt around the rim. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\" class=\"alignnone size-full wp-image-55780\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's on your Super Bowl halftime menu? Red Hot Chili Peppers Chili and Deep-Fried Bruno Mars Bars, of course! Check out Bay Area Bites' roundup of recipes for this Sunday's blowout. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77526\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/collage-superbowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/collage-superbowl.jpg\" alt=\"Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars. Photo collage: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-77526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Super Bowl Eating: Halftime Red Hot Chili Peppers Chili and Bruno Mars Bars. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>What's on your menu this Sunday? It's easy to throw together a halftime-themed spread for this year's \u003ca href=\"http://www.nfl.com/superbowl/48\">Super Bowl XLVII\u003c/a>: all you need is spicy \u003ca href=\"http://redhotchilipeppers.com/\">Red Hot Chili Peppers\u003c/a> Chili and sweet, gooey homemade \u003ca href=\"http://www.brunomars.com/\">Bruno Mars\u003c/a> Bars. \u003c/p>\n\u003cp>Of course, you could buy your Mars bars, but what's the challenge in that? If refrigerator-sized men are willing to hurl themselves at double-stacked washer-dryer-sized men for hours on end just for your couch-side, Trumer-swilling enjoyment, shouldn't a little adventure in the kitchen be in order? \u003c/p>\n\u003cp>We found a surprising number of homemade Mars bars recipes out there, the most dedicated ones coming, unsurprisingly, from the U.K. along with the far-flung members of the Commonwealth, where the original Mars bar has been part of the confectionary landscape since 1932. The British Mars bar is a lot like an American Milky Way, with a thick, fluffy layer of whipped chocolate-malt nougat topped by a slick of caramel and wrapped in a milk chocolate coating. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fLexgOxsZu0'\n title='//www.youtube.com/embed/fLexgOxsZu0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironwhisk.com/2012/12/homemade-mars-bars/\">Iron Whisk\u003c/a>, a food blog written by a Canadian college student, spends a lot of time lamenting the overly hardened caramel of a failed first attempt, due to a faulty candy thermometer. But once his whinging has run its course, writer Ilan admits to good results on subsequent trips down the nougat-caramel highway. If you've got your basic candy-making skills down pat, the recipe itself looks clear and fairly easy to follow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, once you've made these in honor of the fine young Mr. Mars, you can go one (perhaps alcohol-fueled) step further, and deep-fry them. Ah, the \u003ca href=\"http://www.independent.co.uk/news/science/the-deepfried-mars-bar-vs-porridge-two-scottish-favourites-go-head-to-head-8783647.html\">deep-fried Mars bar\u003c/a>, the stuff of Scottish pub legend since 1995. \u003ca href=\"http://www.foodnetwork.ca/recipe/deep-fried-mars-bars/8620/\">Food Network Canada\u003c/a> supplies a no-frills recipe, involving a simple flour/cornstarch/baking powder/club soda batter, a handful of frozen Mars bars, and a vat of seething hot oil. Or this \u003ca href=\"http://www.cookingchanneltv.com/recipes/chuck-hughes/fried-mars-bars-with-ice-cream.html\">deep-fried candy bar recipe\u003c/a> from the Cooking Channel, in which the bars are dunked, appropriately enough, into a beer batter. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/YlUKcNNmywk'\n title='//www.youtube.com/embed/YlUKcNNmywk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>As for the \u003ca href=\"http://redhotchilipeppers.com/\">Red Hot Chili Peppers\u003c/a>, just about anything fiery and chile-spiked will do. You can cover both the Super Bowl and the advent of the Lunar New Year with Florence Fabricant's a \u003ca href=\"http://www.nytimes.com/recipes/1016019/chinese-chili.html\">Chinese Chili\u003c/a>, pepped up with both tongue-numbing Sichuan peppercorns and tongue-tingling fresh habanero peppers, as well as beer, hoisin sauce, soy sauce, and five-spice powder. She recommends serving it with fermented black beans and the guilty pleasure of crunchy, greasy Chinese fried noodles, the ones that arrived like tortilla chips in the suburban Cantonese joints of my youth, always served alongside little dishes of duck sauce and hot mustard. Also in the New York Times is former Chez Panisse chef David Tanis's \u003ca href=\"http://www.nytimes.com/2012/02/01/dining/spicy-lacquered-chicken-wings-recipe.html\">Spicy Lacquered Chicken Wings\u003c/a>, also with an Asian bent, and baked instead of fried. Fired up with cayenne pepper and fresh hot red chiles, marinated in soy sauce, rice wine, ginger, garlic and five-spice powder, they come shiny red and ready to be prettily arranged over a bed of sliced navel oranges, topped with a salad-ish mix of cucumber, scallions, sesame oil, and peanuts, and finished with plenty of cilantro. \u003c/p>\n\u003cp>Right here on Bay Area Bites is Stephanie Hua's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>, fired up with four tablespoons of chili powder and two of sriracha sauce (although, given the 12 pounds of meat and 7 pounds of beans involved, you might want to triple or even quadruple the single measly jalapeno pepper she recommends). Denise Santoro Lincoln offers a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">3-Bean Vegetarian Chili\u003c/a> spiked with jalapeno, chili powder, smoky chipotles, and both coffee and beer. Or, there's Jacques Pepin's \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode217.html\">pressure-cooker chili\u003c/a>, very similar to the recipe he picked up from the warden of San Quentin Prison. \u003c/p>\n\u003cp>To drink? Why, Jerry James Stone's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">Roasted Grapefruit and Habanero Margarita\u003c/a>, of course, strong, spicy, and tangy-sweet with a lick of salt around the rim. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\" class=\"alignnone size-full wp-image-55780\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
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"description": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết | KQED",
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"headline": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought",
"title": "DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought",
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"content": "\u003cfigure id=\"attachment_77009\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\" alt=\"DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the recipes in my DIY arsenal, homemade cheese has perhaps the greatest reward. While I still stick with the experts when it comes to cheddar, blue, and Parmesan, I prefer to make fresh cheeses at home. Why? Most of the simple cheeses I make at home take little equipment, and their pure, sweet flavor is far better than most feta, cream cheese, and chèvre I buy at the store.\u003c/p>\n\u003cp>Ricotta (essentially curdled milk) is a fine place to start, but for not much more effort, homemade feta is a real treat. You’ll need to order a few supplies from a cheesemaking supply store—rennet, calcium chloride, and a starter culture—but you’ll be able to use these items again and again in the future. Homemade cheese is only a gallon of milk away.\u003c/p>\n\u003cfigure id=\"attachment_77014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\" alt=\"To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-77014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use goat’s milk when I make feta, but you can use cow or sheep (if you can find it) instead. When looking for milk for cheesemaking, it is important to consider the level of pasteurization. Raw milk will work great (and doesn’t require starter cultures), but you can use pasteurized milk as long as it hasn’t been \u003cem>ultra\u003c/em>-pasteurized. Ultra-pasteurization heats the milk to 280 degrees, effectively killing any micro-organisms in the milk. You \u003cem>want\u003c/em> these microbes in the milk in order for the cheese to curdle properly and for the final cheese product to actually have flavor. HTST pasteurization (usually just labeled “pasteurized”) only heats the milk to 161 degrees, and as such will generally produce much better cheese.\u003c/p>\n\u003cp>Once you get the milk home, it’s time to heat it up to a proper incubation temperature. 86 to 88 degrees is ideal, and you’ll want to heat the milk slowly to avoid scalding. I like to use an enameled cast iron Dutch oven when I make cheese because its thick walls will keep the milk well-insulated. \u003c/p>\n\u003cfigure id=\"attachment_77016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\" alt=\"To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-77016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the milk is warm, add the starter culture. You’ll need to let it hydrate for a few minutes before whisking it in to the milk using a gentle up-and-down motion to distribute thoroughly. For feta, you need to use a mesophilic starter culture. Mesophilic bacteria like low to moderate temperatures and are used to make the vast majority of cheeses (anything from our feta to cheddar to even camembert). Thermophilic cultures are heat-loving cultures and are used to make cheeses that need to be heated above 102 degrees, like mozzarella and Parmesan. Once the culture is incorporated, let the milk ripen, covered for an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add a diluted calcium chloride solution, stirring it into the milk in the same manner as the culture. The calcium chloride will help the milk form firmer, easier-to-work-with curds. When milk goes through the pasteurization and homogenization process, it can lose a substantial amount of calcium, which will in turn affect the clotting properties of the milk once rennet is added. In order to make sure the calcium chloride is evenly distributed, it is best to dilute it in a bit of water before adding it to the milk. \u003c/p>\n\u003cfigure id=\"attachment_77007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\" alt=\"Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, add the rennet. Animal rennet comes from the stomach lining of calves, lambs, or goats, and the enzymes present in the stomach cause the milk to coagulate and separate into firm curds and whey. (Acids will also cause milk to coagulate, but will not form firm, stable curds.) If animal rennet makes you squeamish, you can use vegetable rennet. Vegetable rennet contains the same enzymes as the animal version, yet is derived from a species of mold. Just like the calcium chloride, it is necessary to dilute the rennet before adding it to the milk, and to whisk it in slowly, using an up-and-down motion.\u003c/p>\n\u003cp>Once the rennet is incorporated, cover the pot and let it sit at room temperature for another hour. At this point the milk should have transformed into a sold mass of curd surrounded by light yellow whey. To check if the milk is fully set, you’ll want to perform a “clean break” test. Simply stick an offset spatula or thin knife into the cheese and gently push it sideways. You should see a clean line of separation between the curds and the whey. If the line of separation is still blurry, re-cover the pot and let it sit for 15 more minutes before testing again.\u003c/p>\n\u003cfigure id=\"attachment_77010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\" alt=\"Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it is time to cut the curds. Using that same spatula or knife, cut the curds into a grid of 1/2-inch squares. It doesn’t have to be totally perfect, but evenly cut curd will (logically) drain more evenly than curd cut into random-sized blocks. Let the cut curd sit undisturbed for 10 minutes.\u003c/p>\n\u003cp>To firm the curds up just a bit, you’ll need to slowly heat the whey up to 90 degrees. I like to do this over the lowest heat possible so that it takes around 20 minutes to bring the whey up to temperature. While the pot is heating, stir the curds gently using a flexible rubber spatula. This process will break the curds up into smaller pieces and allow them to release more whey. Make sure you’re checking the temperature of the yellow whey (not the curds) every few minutes to monitor its progress. Let the curds rest for 5 minutes, undisturbed.\u003c/p>\n\u003cfigure id=\"attachment_77012\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\" alt=\"To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Now gently transfer the curds to the colander using a slotted spoon. Let the curds drain for about 30 minutes, or until there’s little whey visible around the curds. Don’t throw away the drained whey—you’ll need it to make a brine later. \u003c/p>\n\u003cfigure id=\"attachment_77013\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\" alt=\"The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To let the curds drain further, gently tie the corners of the muslin into a sack, and slip a long wooden spoon through the knot. Use the spoon to hang the sack of curds over a deep stockpot or bucket. Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let the curds continue to drain overnight.\u003c/p>\n\u003cfigure id=\"attachment_77011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\" alt=\"Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\" alt=\"Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the curds are drained, it’s time to salt the cheese. Gently unwrap the ball of cheese and slice it into slabs that are about one inch thick. Place the slabs in a rimmed baking dish (or a couple if you’ve only got small ones handy), and sprinkle with 2 tablespoons of kosher salt, covering both sides. It sounds like a lot of salt, but much of it will draw moisture out of the cheese and will be drained off. Plus, feta is salty! Cover the dishes with plastic wrap and place in the refrigerator until the cheese has stopped extruding whey, about five days. You’ll want to drain off extruded whey and flip the slabs over once a day.\u003c/p>\n\u003cp>Finally, after those long five days of waiting, your feta can be ready to eat. If you prefer a saltier, brined feta, slice the slabs into 1-inch cubes and transfer to a large, 1-quart glass canning jar. Whisk the two cups of reserved whey with 3 tablespoons of kosher salt and pour the brine over the feta. (You’ll probably have extra brine.) Let the feta sit in the brine, refrigerated, for at least 24 hours or up to 3 weeks before using.\u003c/p>\n\u003cp>I find a way to sneak my homemade feta on to and into just about everything in my kitchen. My current favorite is using the cheese as a topping for poached eggs in tomato sauce.\u003c/p>\n\u003cfigure id=\"attachment_77008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\" alt=\"Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Feta Cheese\u003c/h3>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this cheese vegetarian by using vegetable rennet, but pay close attention to the conversion amounts on the package. Some vegetable rennets are less concentrated than animal rennet. You may need to use more than what is listed in the recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tgallon pasteurized whole goat, sheep, or cow’s milk\u003c/li>\n\u003cli>1/4\tteaspoon direct-set mesophilic starter culture\u003c/li>\n\u003cli>1/4\tteaspoon liquid calcium chloride diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>1/4\tteaspoon liquid animal rennet diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>5\ttablespoons Diamond Crystal kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Non-reactive stockpot or Dutch oven\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Offset spatula or thin knife\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer\u003c/li>\n\u003cli>Slotted spoon\u003c/li>\n\u003cli>Colander\u003c/li>\n\u003cli>Butter muslin or cheesecloth\u003c/li>\n\u003cli>Wooden spoon\u003c/li>\n\u003cli>Baking dish(es)\u003c/li>\n\u003cli>1-quart glass jar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a nonreactive stockpot or Dutch oven, gently heat the milk over low heat until it reaches 86 degrees. This should take about 15 minutes. Remove the milk from the heat.\u003c/li>\n\u003cli>Sprinkle the starter culture over the milk and let it hydrate for 2 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Cover and let the milk ripen at room temperature for 1 hour.\u003c/li>\n\u003cli>Add the diluted calcium chloride, whisking it gently with an up-and-down motion for two minutes. Then add the rennet in the same way.\u003c/li>\n\u003cli>Cover the pot and let it sit at room temperature for 1 hour. At this point the curds should have formed a solid mass and light yellow whey will float to the surface. The curds should show a clean line of separation when cut with a thin knife. (This is called the clean break test.) If the curds do not separate cleanly, let the curds sit for another 15 minutes, and test again.\u003c/li>\n\u003cli>Using an offset spatula or thin knife, cut the curds into a grid of 1/2-inch squares. Let the cut curd sit undisturbed for 10 minutes.\u003c/li>\n\u003cli>Stir the curds gently using a flexible rubber spatula for 20 minutes, while raising the temperature slowly (over low heat) to 90 degrees. This process will break the curds up into smaller pieces and allow them to release more whey. Let the curds rest for 5 minutes, undisturbed.\u003c/li>\n\u003cli>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Using a slotted spoon, transfer the curds to the prepared colander and let drain for 30 minutes. Save and refrigerate 2 cups of the leftover drained whey to use in step 10.\u003c/li>\n\u003cli>Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let drain overnight. At this point, the cheese should no longer be dripping whey.\u003c/li>\n\u003cli>The next day, unwrap the cheese from the muslin and gently slice into 1-inch thick slabs. Place the slabs in a single layer in one or two rimmed baking dishes and sprinkle with 1 tablespoon of salt on each side of the slabs. Cover and refrigerate until the feta is very firm and has stopped extruding whey, about 5 days. Drain off the extruded whey and flip the slabs over once a day.\u003c/li>\n\u003cli>Slice the slabs into 1-inch cubes and transfer to a 1-quart canning jar. Whisk the reserved 2 cups of whey with remaining 3 tablespoons salt to create a brine. Pour the brine over feta and refrigerate for at least 24 hours or up to 3 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cheesemaking supplies like starter cultures, rennet, calcium chloride, and butter muslin are available through \u003ca href=\"http://www.cheesemaking.com/\">cheesemaking.com\u003c/a> and \u003ca href=\"http://www.culturesforhealth.com/\">culturesforhealth.com\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.",
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"headline": "DIY Feta Cheese: Homemade Fresh Cheese is Easy to Make and Better than Store Bought",
"datePublished": "2014-01-29T08:51:16-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77009\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta.jpg\" alt=\"DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY feta cheese is a great introduction to home cheesemaking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the recipes in my DIY arsenal, homemade cheese has perhaps the greatest reward. While I still stick with the experts when it comes to cheddar, blue, and Parmesan, I prefer to make fresh cheeses at home. Why? Most of the simple cheeses I make at home take little equipment, and their pure, sweet flavor is far better than most feta, cream cheese, and chèvre I buy at the store.\u003c/p>\n\u003cp>Ricotta (essentially curdled milk) is a fine place to start, but for not much more effort, homemade feta is a real treat. You’ll need to order a few supplies from a cheesemaking supply store—rennet, calcium chloride, and a starter culture—but you’ll be able to use these items again and again in the future. Homemade cheese is only a gallon of milk away.\u003c/p>\n\u003cfigure id=\"attachment_77014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/feta-ingredients.jpg\" alt=\"To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-77014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make feta cheese, you’ll need a gallon of milk (goat, cow, or sheep), mesophilic starter culture, rennet, and calcium chloride. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use goat’s milk when I make feta, but you can use cow or sheep (if you can find it) instead. When looking for milk for cheesemaking, it is important to consider the level of pasteurization. Raw milk will work great (and doesn’t require starter cultures), but you can use pasteurized milk as long as it hasn’t been \u003cem>ultra\u003c/em>-pasteurized. Ultra-pasteurization heats the milk to 280 degrees, effectively killing any micro-organisms in the milk. You \u003cem>want\u003c/em> these microbes in the milk in order for the cheese to curdle properly and for the final cheese product to actually have flavor. HTST pasteurization (usually just labeled “pasteurized”) only heats the milk to 161 degrees, and as such will generally produce much better cheese.\u003c/p>\n\u003cp>Once you get the milk home, it’s time to heat it up to a proper incubation temperature. 86 to 88 degrees is ideal, and you’ll want to heat the milk slowly to avoid scalding. I like to use an enameled cast iron Dutch oven when I make cheese because its thick walls will keep the milk well-insulated. \u003c/p>\n\u003cfigure id=\"attachment_77016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/target-temp.jpg\" alt=\"To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-77016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To properly incubate the milk and set the curd, the milk needs to be at a warm 86 to 88 degrees. Using a heavy Dutch oven will help keep the milk insulated. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the milk is warm, add the starter culture. You’ll need to let it hydrate for a few minutes before whisking it in to the milk using a gentle up-and-down motion to distribute thoroughly. For feta, you need to use a mesophilic starter culture. Mesophilic bacteria like low to moderate temperatures and are used to make the vast majority of cheeses (anything from our feta to cheddar to even camembert). Thermophilic cultures are heat-loving cultures and are used to make cheeses that need to be heated above 102 degrees, like mozzarella and Parmesan. Once the culture is incorporated, let the milk ripen, covered for an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add a diluted calcium chloride solution, stirring it into the milk in the same manner as the culture. The calcium chloride will help the milk form firmer, easier-to-work-with curds. When milk goes through the pasteurization and homogenization process, it can lose a substantial amount of calcium, which will in turn affect the clotting properties of the milk once rennet is added. In order to make sure the calcium chloride is evenly distributed, it is best to dilute it in a bit of water before adding it to the milk. \u003c/p>\n\u003cfigure id=\"attachment_77007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/animal-rennet-calcium-chloride.jpg\" alt=\"Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Both rennet and calcium chloride are key ingredients to forming a firm curd. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, add the rennet. Animal rennet comes from the stomach lining of calves, lambs, or goats, and the enzymes present in the stomach cause the milk to coagulate and separate into firm curds and whey. (Acids will also cause milk to coagulate, but will not form firm, stable curds.) If animal rennet makes you squeamish, you can use vegetable rennet. Vegetable rennet contains the same enzymes as the animal version, yet is derived from a species of mold. Just like the calcium chloride, it is necessary to dilute the rennet before adding it to the milk, and to whisk it in slowly, using an up-and-down motion.\u003c/p>\n\u003cp>Once the rennet is incorporated, cover the pot and let it sit at room temperature for another hour. At this point the milk should have transformed into a sold mass of curd surrounded by light yellow whey. To check if the milk is fully set, you’ll want to perform a “clean break” test. Simply stick an offset spatula or thin knife into the cheese and gently push it sideways. You should see a clean line of separation between the curds and the whey. If the line of separation is still blurry, re-cover the pot and let it sit for 15 more minutes before testing again.\u003c/p>\n\u003cfigure id=\"attachment_77010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cutting-curds.jpg\" alt=\"Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cutting the curd into small cubes allows it to release whey and form solid cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it is time to cut the curds. Using that same spatula or knife, cut the curds into a grid of 1/2-inch squares. It doesn’t have to be totally perfect, but evenly cut curd will (logically) drain more evenly than curd cut into random-sized blocks. Let the cut curd sit undisturbed for 10 minutes.\u003c/p>\n\u003cp>To firm the curds up just a bit, you’ll need to slowly heat the whey up to 90 degrees. I like to do this over the lowest heat possible so that it takes around 20 minutes to bring the whey up to temperature. While the pot is heating, stir the curds gently using a flexible rubber spatula. This process will break the curds up into smaller pieces and allow them to release more whey. Make sure you’re checking the temperature of the yellow whey (not the curds) every few minutes to monitor its progress. Let the curds rest for 5 minutes, undisturbed.\u003c/p>\n\u003cfigure id=\"attachment_77012\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-curds.jpg\" alt=\"To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To drain the gently cooked curds, transfer them to a colander lined with butter muslin or cheesecloth. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Now gently transfer the curds to the colander using a slotted spoon. Let the curds drain for about 30 minutes, or until there’s little whey visible around the curds. Don’t throw away the drained whey—you’ll need it to make a brine later. \u003c/p>\n\u003cfigure id=\"attachment_77013\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/draining-sack.jpg\" alt=\"The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The curds then need to drain overnight wrapped in the muslin. I like to hang the sack of curds off of a spoon on top of a stockpot. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To let the curds drain further, gently tie the corners of the muslin into a sack, and slip a long wooden spoon through the knot. Use the spoon to hang the sack of curds over a deep stockpot or bucket. Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let the curds continue to drain overnight.\u003c/p>\n\u003cfigure id=\"attachment_77011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/drained-before-cutting-3.jpg\" alt=\"Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the cheese has firmed up, it should hold its shape in a ball. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/salting-close-up.jpg\" alt=\"Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-77015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced slabs of cheese are then heavily salted before curing in the refrigerator for 5 days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the curds are drained, it’s time to salt the cheese. Gently unwrap the ball of cheese and slice it into slabs that are about one inch thick. Place the slabs in a rimmed baking dish (or a couple if you’ve only got small ones handy), and sprinkle with 2 tablespoons of kosher salt, covering both sides. It sounds like a lot of salt, but much of it will draw moisture out of the cheese and will be drained off. Plus, feta is salty! Cover the dishes with plastic wrap and place in the refrigerator until the cheese has stopped extruding whey, about five days. You’ll want to drain off extruded whey and flip the slabs over once a day.\u003c/p>\n\u003cp>Finally, after those long five days of waiting, your feta can be ready to eat. If you prefer a saltier, brined feta, slice the slabs into 1-inch cubes and transfer to a large, 1-quart glass canning jar. Whisk the two cups of reserved whey with 3 tablespoons of kosher salt and pour the brine over the feta. (You’ll probably have extra brine.) Let the feta sit in the brine, refrigerated, for at least 24 hours or up to 3 weeks before using.\u003c/p>\n\u003cp>I find a way to sneak my homemade feta on to and into just about everything in my kitchen. My current favorite is using the cheese as a topping for poached eggs in tomato sauce.\u003c/p>\n\u003cfigure id=\"attachment_77008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cubed-feta-in-jar.jpg\" alt=\"Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Store the feta in a jar covered in brine (made from extruded whey and salt) for up to 3 weeks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Feta Cheese\u003c/h3>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this cheese vegetarian by using vegetable rennet, but pay close attention to the conversion amounts on the package. Some vegetable rennets are less concentrated than animal rennet. You may need to use more than what is listed in the recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tgallon pasteurized whole goat, sheep, or cow’s milk\u003c/li>\n\u003cli>1/4\tteaspoon direct-set mesophilic starter culture\u003c/li>\n\u003cli>1/4\tteaspoon liquid calcium chloride diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>1/4\tteaspoon liquid animal rennet diluted in 1/4 cup cool non-chlorinated water\u003c/li>\n\u003cli>5\ttablespoons Diamond Crystal kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Non-reactive stockpot or Dutch oven\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Offset spatula or thin knife\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer\u003c/li>\n\u003cli>Slotted spoon\u003c/li>\n\u003cli>Colander\u003c/li>\n\u003cli>Butter muslin or cheesecloth\u003c/li>\n\u003cli>Wooden spoon\u003c/li>\n\u003cli>Baking dish(es)\u003c/li>\n\u003cli>1-quart glass jar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a nonreactive stockpot or Dutch oven, gently heat the milk over low heat until it reaches 86 degrees. This should take about 15 minutes. Remove the milk from the heat.\u003c/li>\n\u003cli>Sprinkle the starter culture over the milk and let it hydrate for 2 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Cover and let the milk ripen at room temperature for 1 hour.\u003c/li>\n\u003cli>Add the diluted calcium chloride, whisking it gently with an up-and-down motion for two minutes. Then add the rennet in the same way.\u003c/li>\n\u003cli>Cover the pot and let it sit at room temperature for 1 hour. At this point the curds should have formed a solid mass and light yellow whey will float to the surface. The curds should show a clean line of separation when cut with a thin knife. (This is called the clean break test.) If the curds do not separate cleanly, let the curds sit for another 15 minutes, and test again.\u003c/li>\n\u003cli>Using an offset spatula or thin knife, cut the curds into a grid of 1/2-inch squares. Let the cut curd sit undisturbed for 10 minutes.\u003c/li>\n\u003cli>Stir the curds gently using a flexible rubber spatula for 20 minutes, while raising the temperature slowly (over low heat) to 90 degrees. This process will break the curds up into smaller pieces and allow them to release more whey. Let the curds rest for 5 minutes, undisturbed.\u003c/li>\n\u003cli>While the curds rest, line a colander with damped butter muslin or a double layer of cheesecloth, letting excess cloth hang over the sides of the colander. Using a slotted spoon, transfer the curds to the prepared colander and let drain for 30 minutes. Save and refrigerate 2 cups of the leftover drained whey to use in step 10.\u003c/li>\n\u003cli>Tie the corners of the muslin together to create a sack, slip a wooden spoon handle through the knot, and hang the sack over a stockpot or bucket. Transfer the pot to the refrigerator and let drain overnight. At this point, the cheese should no longer be dripping whey.\u003c/li>\n\u003cli>The next day, unwrap the cheese from the muslin and gently slice into 1-inch thick slabs. Place the slabs in a single layer in one or two rimmed baking dishes and sprinkle with 1 tablespoon of salt on each side of the slabs. Cover and refrigerate until the feta is very firm and has stopped extruding whey, about 5 days. Drain off the extruded whey and flip the slabs over once a day.\u003c/li>\n\u003cli>Slice the slabs into 1-inch cubes and transfer to a 1-quart canning jar. Whisk the reserved 2 cups of whey with remaining 3 tablespoons salt to create a brine. Pour the brine over feta and refrigerate for at least 24 hours or up to 3 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cheesemaking supplies like starter cultures, rennet, calcium chloride, and butter muslin are available through \u003ca href=\"http://www.cheesemaking.com/\">cheesemaking.com\u003c/a> and \u003ca href=\"http://www.culturesforhealth.com/\">culturesforhealth.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Delightful Bay Area Dim Sum",
"title": "5 Bites: Delightful Bay Area Dim Sum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ",
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"description": "Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "New Years Resolutions 101: What to Eat for Working Out",
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"content": "\u003cfigure id=\"attachment_76993\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/54333433@N00/3163254015/in/photolist-5Pwvdk-61vgc3-6ar7bg-6ar7cF-6ar7mn-6ar7ug-6ar7wT-6ar7zX-6ar7DM-6ar7G2-6ar88X-6ar8dr-6ar8f6-6ar8gt-6avgeu-6avgjf-6avgw9-6avgCA-6avgEs-6avgLs-6avgNb-6avgPS-6avh2d-6avhas-6avhdC-6avhjj-6avhmE-6ejNYw-7kKmdA-9rCKiq-dCW9kw-bmk7QY-f3Jk1J-8KVTMU-dYEWnm-81KTFY-aMfu9i-dkmc5J-ixPy4t-9kjGuC-e15SwM-gkKQXf-axguxz-e1bxSj-akRwib-dV4dQx-8Mfsrz-bEy8mr-bJukn6-bvzy8b-bvzye3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3163254015_d257ceb41b_z.jpg\" alt=\"Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-76993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>It's not even the end of January, hopefully you haven't given up on your New Year's resolutions yet!\u003c/p>\n\u003cp>With many people aiming to get healthy, start exercising, and lose weight in the new year, the gyms have been packed and, with this weather, the trails have been filled. The basics are pretty simple: be active and eat a variety of fresh healthy foods. But, sports nutrition can seem a lot more complicated if you're new to it.\u003c/p>\n\u003cp>Here are some rules of thumb to follow as you aim to stay healthy and fit even after January:\u003c/p>\n\u003ch3>Fuel yourself for exercise\u003c/h3>\n\u003cp>\"To start a workout you need to be fueled so that the workout is productive,\" says \u003ca href=\"http://www.eat4fitness.com/\" target=\"_blank\">Sunny Blende\u003c/a>, M.S., sports nutritionist in Sausalito.\u003c/p>\n\u003cp>If you're not fueled, then your body has to break down muscle in order to get enough energy. No big deal, you think, I don't want to be all muscle anyway. But, you know what muscle is? It's lean and it's not fat. If your body is breaking down muscle, then you won't be able to get and stay healthy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being fueled beforehand can be as simple as eating a healthy meal three to four hours before you want to run or hit the gym. Then, a quick snack or sports drink right before will get you ready to go. \u003c/p>\n\u003cp>For the early risers, who workout before making it to the office, that often means eating something very light before heading out -- like toast with a little peanut butter -- or, if you can't eat right before working out because it upsets your stomach, then it's best to eat something nutritious and full of fiber the night before, so it'll be digested while you sleep. (Dessert doesn't count!)\u003c/p>\n\u003cp>The general rule, says Blende, is that the closer you get to the exercise then the more you'll want to rely on liquids and easily digested sugars, from sports drinks or simple snacks. But, if you want to lose weight, then you don't want to eat too much sugar, which means you'll need to plan ahead: eat more nutritious meals earlier, so you have time to digest before hitting the gym.\u003c/p>\n\u003cfigure id=\"attachment_76986\" class=\"wp-caption aligncenter\" style=\"max-width: 427px\">\u003ca href=\"http://www.flickr.com/photos/23743320@N03/4651341065/in/photolist-862kDB-8Btz5A-8Btz8Q-fPQksn-fPQkuD-fQ7RXQ-fPQk8M-fPQkHc-fQ7SdJ-fPQkBK-8QyYnX-8MRHRv-8MRJ16-8MUMSj\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/4651341065_f444c2125b_z.jpg\" alt=\"An athlete staying hydrated while running. Photo: Sangudo/Flickr\" width=\"427\" height=\"640\" class=\"size-full wp-image-76986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An athlete staying hydrated while running. Photo: Sangudo/Flickr\u003c/figcaption>\u003c/figure>\n\u003ch3>Stay hydrated\u003c/h3>\n\u003cp>Drinking water throughout the day is always a good idea, whether or not you're also working out. Most people don't drink enough water, relying instead on sodas and juices. But, when you plan on adding some exercise and activity, then you need to be extra sure that you're staying hydrated. It used to be that sports nutritionist would say that by the time you were thirsty, you were already dehydrated. But, that led to people drinking way, way too much water -- gallons to hydrate their 30 minute easy jogs. With so many people doing marathons or running races for the first time and drinking water as if they were running world record times, overhydration became a dangerous problem in the last few years. Overhydrating can cause hyponatremia, a condition where the sodium levels in your blood drop dangerously low, and can ultimately lead to kidney failure, nausea and even death.\u003c/p>\n\u003cp>Now, sports nutritionist simply advise people to drink when they're thirsty and not to overdo it. \"Drink to your thirst,\" says Blende. \u003c/p>\n\u003cp>It's also possible to measure your sweat rate. Simply weigh yourself (without clothes), workout for an hour drinking as you see fit, then weigh yourself again. If you lost one pound, then that's 16 ounces of fluid. Add to that however many ounces you drank. (For example, if you lost two pounds -- which would be a lot -- and drank 10 ounces of water, then you lose 42 ounces of sweat per hour.) That can help you ensure that you drink the appropriate amount during your exercise.\u003c/p>\n\u003ch3>What you eat during a workout comes down to duration and intensity\u003c/h3>\n\u003cp>Our bodies only absorb about 200-250 calories/hour, depending. That means that no matter how much we shovel into our mouths while working out, we'll only absorb a set amount. Most people can get through anything shorter than an hour without needing to eat during their workout. But, once you're going for an hour to an hour-and-a-half or more at about 60-65% (or some moderate level), then you'll deplete your carbohydrate stores, says Blende.\u003c/p>\n\u003cp>\"It comes down to duration and intensity,\" she said. \u003c/p>\n\u003cp>At low levels of intensity, Blende said, your body burns fat first. But, fat is a slower fuel source, so when you go harder and/or longer, your body has to burn the carbs. That carb tank can then be depleted and needs to be refilled -- depending on what you're doing.\u003c/p>\n\u003cp>If you plan to workout for an extended period of time or at a high intensity, then you'll want to consume about 200-250 calories/hour and about 50-60 grams of carbohydrate/hour. It's generally considered a good idea to vary the source (at a molecular level) as well.\u003c/p>\n\u003cp>If you're new to working out, then sports bars and sports drinks can be a \"learning tool,\" says Blende. They typically make things simple -- using basic carbs and sugars, without much fiber, to get you through the workout. But, if you don't like them, then you can always have real food -- bagels or bananas. \u003ca href=\"http://www.davescottinc.com/\" target=\"_blank\">Dave Scott,\u003c/a> the famous Ironman triathlon world champion, used to eat figs while riding his bike. It's also possible to make your own sports drinks out of basic water, salt, and maltodextrin. \u003c/p>\n\u003cfigure id=\"attachment_77020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\" alt=\"Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\" width=\"1000\" height=\"665\" class=\"size-full wp-image-77020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003ch3>Eat protein and carbs right after a workout -- but not too much\u003c/h3>\n\u003cp>Immediately after you exercise, you have an unique opportunity. If you've tapped your stores, which takes more than a short workout, then you can rebuild them. And, during the 30 to 60 minute window right after exercise, what you eat \"double-stores in your muscles when it would normally go to fat cells,\" said Blende.\u003c/p>\n\u003cp>It's one of the few times you can direct calories to where you want them to go.\u003c/p>\n\u003cp>To do that, eat about 200-250 calories in that 30 minute window at a ratio of about 1:3 protein to carbs. If you only eat protein, which some people do, thinking they'll build muscle, \"it's like trying to build a house with wood and nails, but the carpenters didn't show up,\" said Blende. You want to digest the food within an hour of finishing activity, so the longer you wait, the more you need to take in simple sugar to digest quickly. \u003c/p>\n\u003cp>That, however, doesn't mean you should go nuts. Lots of people will do moderate exercise, feel good about themselves, and then eat way more than they burned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Lots of us underestimate our calories and overestimate our exercise,\" said Blende. Was that spinning class really an hour of working out or was it 40 minutes and some stretching and some talking and getting your shoes on and fixing your bike?\u003c/p>\n\n",
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"excerpt": "As we all hit the gym and the trails, aiming to get fit and lose weight in the new year, it's important to know what to eat before, during and after exercise. Follow these simple tips to stay healthy.",
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"description": "As we all hit the gym and the trails, aiming to get fit and lose weight in the new year, it's important to know what to eat before, during and after exercise. Follow these simple tips to stay healthy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76993\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/54333433@N00/3163254015/in/photolist-5Pwvdk-61vgc3-6ar7bg-6ar7cF-6ar7mn-6ar7ug-6ar7wT-6ar7zX-6ar7DM-6ar7G2-6ar88X-6ar8dr-6ar8f6-6ar8gt-6avgeu-6avgjf-6avgw9-6avgCA-6avgEs-6avgLs-6avgNb-6avgPS-6avh2d-6avhas-6avhdC-6avhjj-6avhmE-6ejNYw-7kKmdA-9rCKiq-dCW9kw-bmk7QY-f3Jk1J-8KVTMU-dYEWnm-81KTFY-aMfu9i-dkmc5J-ixPy4t-9kjGuC-e15SwM-gkKQXf-axguxz-e1bxSj-akRwib-dV4dQx-8Mfsrz-bEy8mr-bJukn6-bvzy8b-bvzye3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3163254015_d257ceb41b_z.jpg\" alt=\"Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-76993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people make resolutions to get fit and lose weight. Photo: Katie Swayze/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>It's not even the end of January, hopefully you haven't given up on your New Year's resolutions yet!\u003c/p>\n\u003cp>With many people aiming to get healthy, start exercising, and lose weight in the new year, the gyms have been packed and, with this weather, the trails have been filled. The basics are pretty simple: be active and eat a variety of fresh healthy foods. But, sports nutrition can seem a lot more complicated if you're new to it.\u003c/p>\n\u003cp>Here are some rules of thumb to follow as you aim to stay healthy and fit even after January:\u003c/p>\n\u003ch3>Fuel yourself for exercise\u003c/h3>\n\u003cp>\"To start a workout you need to be fueled so that the workout is productive,\" says \u003ca href=\"http://www.eat4fitness.com/\" target=\"_blank\">Sunny Blende\u003c/a>, M.S., sports nutritionist in Sausalito.\u003c/p>\n\u003cp>If you're not fueled, then your body has to break down muscle in order to get enough energy. No big deal, you think, I don't want to be all muscle anyway. But, you know what muscle is? It's lean and it's not fat. If your body is breaking down muscle, then you won't be able to get and stay healthy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being fueled beforehand can be as simple as eating a healthy meal three to four hours before you want to run or hit the gym. Then, a quick snack or sports drink right before will get you ready to go. \u003c/p>\n\u003cp>For the early risers, who workout before making it to the office, that often means eating something very light before heading out -- like toast with a little peanut butter -- or, if you can't eat right before working out because it upsets your stomach, then it's best to eat something nutritious and full of fiber the night before, so it'll be digested while you sleep. (Dessert doesn't count!)\u003c/p>\n\u003cp>The general rule, says Blende, is that the closer you get to the exercise then the more you'll want to rely on liquids and easily digested sugars, from sports drinks or simple snacks. But, if you want to lose weight, then you don't want to eat too much sugar, which means you'll need to plan ahead: eat more nutritious meals earlier, so you have time to digest before hitting the gym.\u003c/p>\n\u003cfigure id=\"attachment_76986\" class=\"wp-caption aligncenter\" style=\"max-width: 427px\">\u003ca href=\"http://www.flickr.com/photos/23743320@N03/4651341065/in/photolist-862kDB-8Btz5A-8Btz8Q-fPQksn-fPQkuD-fQ7RXQ-fPQk8M-fPQkHc-fQ7SdJ-fPQkBK-8QyYnX-8MRHRv-8MRJ16-8MUMSj\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/4651341065_f444c2125b_z.jpg\" alt=\"An athlete staying hydrated while running. Photo: Sangudo/Flickr\" width=\"427\" height=\"640\" class=\"size-full wp-image-76986\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An athlete staying hydrated while running. Photo: Sangudo/Flickr\u003c/figcaption>\u003c/figure>\n\u003ch3>Stay hydrated\u003c/h3>\n\u003cp>Drinking water throughout the day is always a good idea, whether or not you're also working out. Most people don't drink enough water, relying instead on sodas and juices. But, when you plan on adding some exercise and activity, then you need to be extra sure that you're staying hydrated. It used to be that sports nutritionist would say that by the time you were thirsty, you were already dehydrated. But, that led to people drinking way, way too much water -- gallons to hydrate their 30 minute easy jogs. With so many people doing marathons or running races for the first time and drinking water as if they were running world record times, overhydration became a dangerous problem in the last few years. Overhydrating can cause hyponatremia, a condition where the sodium levels in your blood drop dangerously low, and can ultimately lead to kidney failure, nausea and even death.\u003c/p>\n\u003cp>Now, sports nutritionist simply advise people to drink when they're thirsty and not to overdo it. \"Drink to your thirst,\" says Blende. \u003c/p>\n\u003cp>It's also possible to measure your sweat rate. Simply weigh yourself (without clothes), workout for an hour drinking as you see fit, then weigh yourself again. If you lost one pound, then that's 16 ounces of fluid. Add to that however many ounces you drank. (For example, if you lost two pounds -- which would be a lot -- and drank 10 ounces of water, then you lose 42 ounces of sweat per hour.) That can help you ensure that you drink the appropriate amount during your exercise.\u003c/p>\n\u003ch3>What you eat during a workout comes down to duration and intensity\u003c/h3>\n\u003cp>Our bodies only absorb about 200-250 calories/hour, depending. That means that no matter how much we shovel into our mouths while working out, we'll only absorb a set amount. Most people can get through anything shorter than an hour without needing to eat during their workout. But, once you're going for an hour to an hour-and-a-half or more at about 60-65% (or some moderate level), then you'll deplete your carbohydrate stores, says Blende.\u003c/p>\n\u003cp>\"It comes down to duration and intensity,\" she said. \u003c/p>\n\u003cp>At low levels of intensity, Blende said, your body burns fat first. But, fat is a slower fuel source, so when you go harder and/or longer, your body has to burn the carbs. That carb tank can then be depleted and needs to be refilled -- depending on what you're doing.\u003c/p>\n\u003cp>If you plan to workout for an extended period of time or at a high intensity, then you'll want to consume about 200-250 calories/hour and about 50-60 grams of carbohydrate/hour. It's generally considered a good idea to vary the source (at a molecular level) as well.\u003c/p>\n\u003cp>If you're new to working out, then sports bars and sports drinks can be a \"learning tool,\" says Blende. They typically make things simple -- using basic carbs and sugars, without much fiber, to get you through the workout. But, if you don't like them, then you can always have real food -- bagels or bananas. \u003ca href=\"http://www.davescottinc.com/\" target=\"_blank\">Dave Scott,\u003c/a> the famous Ironman triathlon world champion, used to eat figs while riding his bike. It's also possible to make your own sports drinks out of basic water, salt, and maltodextrin. \u003c/p>\n\u003cfigure id=\"attachment_77020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Cycle_Class_at_a_Gym.jpg\" alt=\"Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\" width=\"1000\" height=\"665\" class=\"size-full wp-image-77020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cycling classes can be a good way to exercise. Don't forget to eat and drink. Photo: www.LocalFitness.com.au/Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003ch3>Eat protein and carbs right after a workout -- but not too much\u003c/h3>\n\u003cp>Immediately after you exercise, you have an unique opportunity. If you've tapped your stores, which takes more than a short workout, then you can rebuild them. And, during the 30 to 60 minute window right after exercise, what you eat \"double-stores in your muscles when it would normally go to fat cells,\" said Blende.\u003c/p>\n\u003cp>It's one of the few times you can direct calories to where you want them to go.\u003c/p>\n\u003cp>To do that, eat about 200-250 calories in that 30 minute window at a ratio of about 1:3 protein to carbs. If you only eat protein, which some people do, thinking they'll build muscle, \"it's like trying to build a house with wood and nails, but the carpenters didn't show up,\" said Blende. You want to digest the food within an hour of finishing activity, so the longer you wait, the more you need to take in simple sugar to digest quickly. \u003c/p>\n\u003cp>That, however, doesn't mean you should go nuts. Lots of people will do moderate exercise, feel good about themselves, and then eat way more than they burned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Lots of us underestimate our calories and overestimate our exercise,\" said Blende. Was that spinning class really an hour of working out or was it 40 minutes and some stretching and some talking and getting your shoes on and fixing your bike?\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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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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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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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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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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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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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"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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"order": 18
},
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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/",
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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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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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",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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