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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salt2-400.jpg\" alt=\"various types of salt \">\u003c/p>\n\u003cp>You think you know a person, and then you move into her house for a few weeks to keep the lights on and take in the mail while she's gone, and you realize: Salt. This person has a crush on salt. First you find kosher salt, in the big red box. Then a jar of pink-tinged Hawaiian red clay salt next to a white box of flaky English Maldon salt, the kind that Nigella Lawson likes to sprinkle over her soft-boiled Italian egg every morning. On the counter is a vase-shaped bottle of French sel gris, crunchy, chunky crystals with a whiff of seaweed, and a tiny, face-cream-sized jar of saffron salt. Next to the stove, two ceramic dishes stand ready to deliver up a pinch or two to the soup or scrambled eggs. \u003c/p>\n\u003cp> On the top shelf, there's even a cylinder of good old supermarket Morton's salt, dosed with iodine and still with the little rain-slickered girl on the dark-blue wrapper. (At least the freezer offers the girly reassurance of chocolate-peanut butter ice cream.) In the refrigerator, the crush veers over to umami, the Japanese-named \"fifth taste\" of mouth-watering savoriness: capers (2 jars), a wedge of real Parmesan, a chunk of smoked Gouda, soy sauce, cornichons, bread-and-butter pickles. In the pantry, canned trout filets and canned sardines, regular and smoked.\u003c/p>\n\u003cp> Short of licking one's fingers and working up a case-of-beer thirst, what to do with this grand bouffe of briny delights? There’s an old Jewish tradition that a guest always brings bread and salt to bless a new house. So what better way to make a house a home, just for a little while, than chewy breadsticks sparkling with any number of salts? And when the house’s owner comes back, she’ll find a bouquet of the same fresh salted bread waiting to welcome her back home. \u003c/p>\n\u003cp> \u003cstrong>Easy Salty Breadsticks\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> These are the perfect accompaniment to hearty winter soups and stews. You can also add some of the toppings--like caraway or poppy seeds--into the dough itself for more texture.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n 2 teaspoons dry yeast, dissolved in 1/4 cup lukewarm water 1 cup milk, warmed\u003cbr>\n 4 tablespoons butter\u003cbr>\n2 teaspoons salt\u003cbr>\n1 1/2 tablespoons sugar or honey\u003cbr>\n1 cup unbleached all-purpose flour\u003cbr>\n1 1/2 cups whole wheat flour\u003cbr>\n1/2 cup cornmeal or rye flour\u003cbr>\n\u003cstrong>Glaze:\u003c/strong>\u003cbr>\n 1 egg beaten with 2 tablespoons water\u003cbr>\nSalt, sesame seeds, caraway seeds, and/or poppy seeds \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, sprinkle yeast over 1/4 cup lukewarm water. Set aside. In a large bowl, pour warm milk over butter, salt, and sugar or honey. Let sit until milk is lukewarm and butter is melted. Add yeast, white flour, 1 cup whole wheat flour, and cornmeal or rye flour. Add more whole wheat flour as needed to make a soft, shaggy dough. Knead for 6 to 8 minutes until dough is smooth and elastic. Let rise in a warm place until doubled, about 50 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Deflate the dough. Divide dough into small egg-shaped balls, stretching or twist into thin ropes. Lightly grease a baking sheet, or line with parchment. Lay ropes onto prepared baking sheet and let rise in a warm place until gently puffed, about 20 minutes. While breadsticks are rising, preheat the oven to 375 degrees F. Using a pastry brush or the back of a spoon, brush with glaze. Bake for 12-15 minutes, until set and just beginning to brown. Remove from the oven and brush again with glaze. Sprinkle with toppings. Return to the oven and bake an additional 8-10 minutes, until crust is crisp and deep golden brown. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salt2-400.jpg\" alt=\"various types of salt \">\u003c/p>\n\u003cp>You think you know a person, and then you move into her house for a few weeks to keep the lights on and take in the mail while she's gone, and you realize: Salt. This person has a crush on salt. First you find kosher salt, in the big red box. Then a jar of pink-tinged Hawaiian red clay salt next to a white box of flaky English Maldon salt, the kind that Nigella Lawson likes to sprinkle over her soft-boiled Italian egg every morning. On the counter is a vase-shaped bottle of French sel gris, crunchy, chunky crystals with a whiff of seaweed, and a tiny, face-cream-sized jar of saffron salt. Next to the stove, two ceramic dishes stand ready to deliver up a pinch or two to the soup or scrambled eggs. \u003c/p>\n\u003cp> On the top shelf, there's even a cylinder of good old supermarket Morton's salt, dosed with iodine and still with the little rain-slickered girl on the dark-blue wrapper. (At least the freezer offers the girly reassurance of chocolate-peanut butter ice cream.) In the refrigerator, the crush veers over to umami, the Japanese-named \"fifth taste\" of mouth-watering savoriness: capers (2 jars), a wedge of real Parmesan, a chunk of smoked Gouda, soy sauce, cornichons, bread-and-butter pickles. In the pantry, canned trout filets and canned sardines, regular and smoked.\u003c/p>\n\u003cp> Short of licking one's fingers and working up a case-of-beer thirst, what to do with this grand bouffe of briny delights? There’s an old Jewish tradition that a guest always brings bread and salt to bless a new house. So what better way to make a house a home, just for a little while, than chewy breadsticks sparkling with any number of salts? And when the house’s owner comes back, she’ll find a bouquet of the same fresh salted bread waiting to welcome her back home. \u003c/p>\n\u003cp> \u003cstrong>Easy Salty Breadsticks\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> These are the perfect accompaniment to hearty winter soups and stews. You can also add some of the toppings--like caraway or poppy seeds--into the dough itself for more texture.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n 2 teaspoons dry yeast, dissolved in 1/4 cup lukewarm water 1 cup milk, warmed\u003cbr>\n 4 tablespoons butter\u003cbr>\n2 teaspoons salt\u003cbr>\n1 1/2 tablespoons sugar or honey\u003cbr>\n1 cup unbleached all-purpose flour\u003cbr>\n1 1/2 cups whole wheat flour\u003cbr>\n1/2 cup cornmeal or rye flour\u003cbr>\n\u003cstrong>Glaze:\u003c/strong>\u003cbr>\n 1 egg beaten with 2 tablespoons water\u003cbr>\nSalt, sesame seeds, caraway seeds, and/or poppy seeds \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, sprinkle yeast over 1/4 cup lukewarm water. Set aside. In a large bowl, pour warm milk over butter, salt, and sugar or honey. Let sit until milk is lukewarm and butter is melted. Add yeast, white flour, 1 cup whole wheat flour, and cornmeal or rye flour. Add more whole wheat flour as needed to make a soft, shaggy dough. Knead for 6 to 8 minutes until dough is smooth and elastic. Let rise in a warm place until doubled, about 50 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Deflate the dough. Divide dough into small egg-shaped balls, stretching or twist into thin ropes. Lightly grease a baking sheet, or line with parchment. Lay ropes onto prepared baking sheet and let rise in a warm place until gently puffed, about 20 minutes. While breadsticks are rising, preheat the oven to 375 degrees F. Using a pastry brush or the back of a spoon, brush with glaze. Bake for 12-15 minutes, until set and just beginning to brown. Remove from the oven and brush again with glaze. Sprinkle with toppings. Return to the oven and bake an additional 8-10 minutes, until crust is crisp and deep golden brown. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nuts for Trader Joe's",
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"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. \u003c/p>\n\u003cp>Walking down that dry goods aisle, I always go overboard. Later, there will be bags and bags of walnuts, pecans or cashews left lying around the kitchen. Spicing them up and distributing them among friends is the best way to deal with that problem. While you can keep them around your house for snacking, they're so addictive that I recommend dividing them up into many small caches, like a squirrel, to extend their goodness as long as possible.\u003c/p>\n\u003cp>\u003cstrong>SMOKY SPICY NUTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 tablespoon smoked paprika\u003cbr>\n1 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon ground cayenne, or to taste\u003cbr>\nPinch cinnamon\u003cbr>\n1 pound shelled walnuts, pecans, almonds or cashews\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 325 F. Line a baking sheet with parchment or brush it lightly with oil. In a large bowl, stir together the olive oil, sugar and spices. Add the nuts and toss until evenly coated. Transfer to a baking sheet and spread into an even layer. Bake until lightly toasted and fragrant, about 20 minutes, stirring halfway through. Take care not to overcook; the nuts will continue to crisp as they cool.\u003c/p>\n\n",
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"excerpt": "As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OdB7GDZY3Pk&hl=en&fs=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>As someone who's been kicked out of countless grocery stores, camera in hand, I especially enjoyed the contraband video that Carl Willat, a San Francisco-based animation director, recorded with his humble Treo. Although the chain has stopped carrying some of my favorite products -- oh sweet, spicy ginger gelato, where did you go?! -- I still stop by their SoMa store before any major baking session. Nuts and dried fruit for me, unpasteurized orange juice and onion rye bread for my husband. \u003c/p>\n\u003cp>Walking down that dry goods aisle, I always go overboard. Later, there will be bags and bags of walnuts, pecans or cashews left lying around the kitchen. Spicing them up and distributing them among friends is the best way to deal with that problem. While you can keep them around your house for snacking, they're so addictive that I recommend dividing them up into many small caches, like a squirrel, to extend their goodness as long as possible.\u003c/p>\n\u003cp>\u003cstrong>SMOKY SPICY NUTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 tablespoon smoked paprika\u003cbr>\n1 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon ground cayenne, or to taste\u003cbr>\nPinch cinnamon\u003cbr>\n1 pound shelled walnuts, pecans, almonds or cashews\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 325 F. Line a baking sheet with parchment or brush it lightly with oil. In a large bowl, stir together the olive oil, sugar and spices. Add the nuts and toss until evenly coated. Transfer to a baking sheet and spread into an even layer. Bake until lightly toasted and fragrant, about 20 minutes, stirring halfway through. Take care not to overcook; the nuts will continue to crisp as they cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I Heart Pea Shoots",
"title": "I Heart Pea Shoots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/peashoots.jpg\" alt=\"Pea Shoots\">\u003cbr>\nSure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \u003c/p>\n\u003cp>Pea shoots are simply the leaves of the pea plant. But that description doesn't do them justice. The leaves are bright green and succulent, with accompanying tendrils that curl up like wavy Mohawks and have a subtle sugary flavor that is delicious both raw and cooked. Like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. They have a pleasant sweet pea flavor that works well on its own, or as an accent with meats, pastas, or beans. Some things I like to do with pea shoots are: \u003c/p>\n\u003cp>•\tUse as greens in a salad\u003cbr>\n•\tIncorporate into omelets or frittatas\u003cbr>\n•\tInclude in soups as you would spinach or chard\u003cbr>\n•\tStuff inside chicken breasts or flank steak with lemon zest and garlic\u003cbr>\n•\tMix with pastas\u003c/p>\n\u003cp>On Saturday, I was so excited pea shoots were in season, I bought two batches at the farmer's market. The first night, I made pasta with pea shoots and crumbled bacon, and then the next night we had a pea shoot salad with cured chorizo, Marcona almonds, couscous, and lentils. The saltiness of both the bacon and chorizo nicely accented the natural sweet flavor of the pea shoots, as did the Marcona almonds and Parmesan. \u003c/p>\n\u003cp>When cooking pea shoots, be sure not to oversteam them as they'll lose some of their flavor and texture if they're cooked too long. I like to toss them into a very hot pan with a little olive oil so they crisp up a bit before they cook down. If eating raw, make sure you thoroughly trim off the woody ends, and then dress as a salad green. Either way, you can’t go wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Below are the recipes for the dishes I made this week with my pea shoots. Both are easy and relatively fast to make. If you're looking for further inspiration, I found a site called \u003ca href=\"http://www.peashoots.com/\">pea shoots.com\u003c/a>, which has a number of eye-catching recipes that made my mouth water. I haven’t had time to cook any yet, but am especially looking forward to trying the pea shoot and smoked bacon soup (yes, I know, again with the bacon); although the pea shoot bubble and squeak also looks enticing.\u003c/p>\n\u003cp>So if you're looking for a unique Valentine's gift for your sweetheart, how about a bouquet of pea shoots?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salad-peashoot.jpg\" alt=\"pea shoot salad\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 large or 4 small salads\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large bunch of pea shoots (washed with ends trimmed)\u003cbr>\n1/2 cup cooked lentils, white beans, or fava beans\u003cbr>\n1/3 cup roughly-chopped fennel\u003cbr>\n1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes\u003cbr>\n1/3 cup Spanish Marcona almonds\u003cbr>\n1/3 cup cooked couscous\u003cbr>\n1 Tbsp chopped parsley\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nJuice from one medium Meyer lemon or 1 1/2 Eureka lemons\u003cbr>\nZest from one lemon\u003cbr>\n1/4 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.\u003cbr>\n2. Heat olive oil in a medium sauté pan and then add the chopped fennel.\u003cbr>\n3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.\u003cbr>\n4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.\u003cbr>\n5. Drizzle dressing on top of each plate and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta-peashoot.jpg\" alt=\"Pea Shoot Pasta\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Pasta Sautéed with Bacon and Lemon Zest\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces\u003cbr>\n2 cloves garlic\u003cbr>\n1 lb cooked pasta\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 Tbsp lemon zest\u003cbr>\n1 ladle of hot pasta water\u003cbr>\n2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces.\u003cbr>\n2. Heat olive oil in a large skillet or wok until oil starts to sizzle.\u003cbr>\n3. Smash and then chop garlic into medium pieces and add to the olive oil.\u003cbr>\n4. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt.\u003cbr>\n5. Stir in cooked pasta and pasta water.\u003cbr>\n6. Crumble bacon and add to the pasta.\u003cbr>\n7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.\u003c/p>\n\n",
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"excerpt": "Sure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/peashoots.jpg\" alt=\"Pea Shoots\">\u003cbr>\nSure, I love chocolate truffles and Valentine's Day goodies, but February has another sweet treat: pea shoots. If you haven't tried these lovely greens before, you're in luck because they’re all over the farmer's market right now. And, at $1 or $2 a bag, you can feel the love. \u003c/p>\n\u003cp>Pea shoots are simply the leaves of the pea plant. But that description doesn't do them justice. The leaves are bright green and succulent, with accompanying tendrils that curl up like wavy Mohawks and have a subtle sugary flavor that is delicious both raw and cooked. Like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. They have a pleasant sweet pea flavor that works well on its own, or as an accent with meats, pastas, or beans. Some things I like to do with pea shoots are: \u003c/p>\n\u003cp>•\tUse as greens in a salad\u003cbr>\n•\tIncorporate into omelets or frittatas\u003cbr>\n•\tInclude in soups as you would spinach or chard\u003cbr>\n•\tStuff inside chicken breasts or flank steak with lemon zest and garlic\u003cbr>\n•\tMix with pastas\u003c/p>\n\u003cp>On Saturday, I was so excited pea shoots were in season, I bought two batches at the farmer's market. The first night, I made pasta with pea shoots and crumbled bacon, and then the next night we had a pea shoot salad with cured chorizo, Marcona almonds, couscous, and lentils. The saltiness of both the bacon and chorizo nicely accented the natural sweet flavor of the pea shoots, as did the Marcona almonds and Parmesan. \u003c/p>\n\u003cp>When cooking pea shoots, be sure not to oversteam them as they'll lose some of their flavor and texture if they're cooked too long. I like to toss them into a very hot pan with a little olive oil so they crisp up a bit before they cook down. If eating raw, make sure you thoroughly trim off the woody ends, and then dress as a salad green. Either way, you can’t go wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Below are the recipes for the dishes I made this week with my pea shoots. Both are easy and relatively fast to make. If you're looking for further inspiration, I found a site called \u003ca href=\"http://www.peashoots.com/\">pea shoots.com\u003c/a>, which has a number of eye-catching recipes that made my mouth water. I haven’t had time to cook any yet, but am especially looking forward to trying the pea shoot and smoked bacon soup (yes, I know, again with the bacon); although the pea shoot bubble and squeak also looks enticing.\u003c/p>\n\u003cp>So if you're looking for a unique Valentine's gift for your sweetheart, how about a bouquet of pea shoots?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/salad-peashoot.jpg\" alt=\"pea shoot salad\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 large or 4 small salads\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large bunch of pea shoots (washed with ends trimmed)\u003cbr>\n1/2 cup cooked lentils, white beans, or fava beans\u003cbr>\n1/3 cup roughly-chopped fennel\u003cbr>\n1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes\u003cbr>\n1/3 cup Spanish Marcona almonds\u003cbr>\n1/3 cup cooked couscous\u003cbr>\n1 Tbsp chopped parsley\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nJuice from one medium Meyer lemon or 1 1/2 Eureka lemons\u003cbr>\nZest from one lemon\u003cbr>\n1/4 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.\u003cbr>\n2. Heat olive oil in a medium sauté pan and then add the chopped fennel.\u003cbr>\n3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.\u003cbr>\n4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.\u003cbr>\n5. Drizzle dressing on top of each plate and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta-peashoot.jpg\" alt=\"Pea Shoot Pasta\">\u003c/p>\n\u003cp>\u003cstrong>Pea Shoot Pasta Sautéed with Bacon and Lemon Zest\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces\u003cbr>\n2 cloves garlic\u003cbr>\n1 lb cooked pasta\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 Tbsp lemon zest\u003cbr>\n1 ladle of hot pasta water\u003cbr>\n2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces.\u003cbr>\n2. Heat olive oil in a large skillet or wok until oil starts to sizzle.\u003cbr>\n3. Smash and then chop garlic into medium pieces and add to the olive oil.\u003cbr>\n4. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt.\u003cbr>\n5. Stir in cooked pasta and pasta water.\u003cbr>\n6. Crumble bacon and add to the pasta.\u003cbr>\n7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Mix oats, wheat flour, baking powder, nuts and dried fruit in a large mixing bowl.\u003cbr>\n3. Mix the eggs, peanut butter, brown sugar, honey and oil using the paddle whip in an electric mixer.\u003cbr>\n4. Mix in the dried ingredients.\u003cbr>\n5. Line a 13 x 9 inch pan with parchment paper sprayed with oil or just spray with oil.\u003cbr>\n6. Press the oat mixture into the pan, making sure it’s even on all sides.\u003cbr>\n7. Bake for 15 - 20 minutes, or until the top is golden brown.\u003cbr>\n8. Cool and then cut into bars to serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Mix oats, wheat flour, baking powder, nuts and dried fruit in a large mixing bowl.\u003cbr>\n3. Mix the eggs, peanut butter, brown sugar, honey and oil using the paddle whip in an electric mixer.\u003cbr>\n4. Mix in the dried ingredients.\u003cbr>\n5. Line a 13 x 9 inch pan with parchment paper sprayed with oil or just spray with oil.\u003cbr>\n6. Press the oat mixture into the pan, making sure it’s even on all sides.\u003cbr>\n7. Bake for 15 - 20 minutes, or until the top is golden brown.\u003cbr>\n8. Cool and then cut into bars to serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/box-of-crabs.jpg\" alt=\"Box of Crabs\" align=\"left\"> Early this week, I received a rather frantic phone call from a friend of mine.\u003c/p>\n\u003cp>\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\u003c/p>\n\u003cp>\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\u003c/p>\n\u003cp>I told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n",
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"excerpt": "Early this week, I received a rather frantic phone call from a friend of mine.\r\n\r\n\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\r\n\r\n\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\r\n\r\n\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\r\n\r\nI told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\r\n\r\nI hung up the phone.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/box-of-crabs.jpg\" alt=\"Box of Crabs\" align=\"left\"> Early this week, I received a rather frantic phone call from a friend of mine.\u003c/p>\n\u003cp>\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\u003c/p>\n\u003cp>\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\u003c/p>\n\u003cp>I told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_final.jpg\" alt=\"tortilla\">\u003c/p>\n\u003cp>During my senior year of college I spent a semester in Spain. I lived in a large \u003cem>piso\u003c/em> (a flat) in the heart of Madrid. There were six of us, all women—three American students and three Madrileñas, all from very different backgrounds. My priorities back then were quite different than they are now. I was determined to see as much of Spain as possible in my 5-month stint. But funds were seriously tight, and food became a lower priority than train tickets or a stay in a pension.\u003c/p>\n\u003cp>But great food can be had in Spain for the price of a beer, and I often found myself eating in bars, even for breakfast (tapas are a great thing, and you quickly learn who serves the yummy stuff). On the few nights that I stayed in, my meals would often revolve around some permutation of eggs and potatoes. Occasionally I would eat a bit of chicken with a squeeze of lemon. And if I got really crazy, I’d sprinkle Parmesan on top—a true luxury.\u003c/p>\n\u003cp>One evening I decided to teach my two American roommates how to make a Spanish tortilla (one of my top egg-and-potato standards, and one of my ultimate comfort foods). If you’ve never had it, a Spanish tortilla is nothing like a Mexican tortilla, but more like a frittata. Made from only a handful of ingredients—eggs, potatoes, olive oil, and salt—it is not only very cheap to make, but you probably have most of the ingredients in your pantry already. I would consider it the national dish of Spain, and you can find it in various forms throughout the country.\u003c/p>\n\u003cp>I’d been making tortilla for a while by the time I lived in Madrid, and it had already become a staple in the college-budget repertoire (I first learned to make an authentic tortilla prior to living in Spain from my college roommate Shannon who lived in Madrid for many years). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I was saying, I decided one night to teach my American roommates how to make tortilla. My Spanish roommates found this hilarious. A young American trying to teach someone to make one of their most cherished dishes! In true Spanish spirit, they decided to make a party out of it. The music came on, the tapas and wine came out and we got to work. All eyes were on me and as I chopped and stirred and sautéed, I knew I was being judged. Finally, the tortilla was ready and the time had come. All was quiet as tortilla was passed around and sampled. The grins and the laughter and the “wows” told me all I needed to know. I’d passed the test.\u003c/p>\n\u003cp>I love telling that story. And I make tortilla so regularly now that it has become a favorite of many of my friends and family (in fact, my dad counts it as one of his all-time most loved foods). There are so many great things about tortilla: it’s super delicious; it’s made with very few inexpensive ingredients which you probably already have; it can be served hot, warm, room temperature, or cold; and it can be dressed up with a salad for dinner or sliced and served on bread as a sandwich on-the-go. Best of all, it’s the perfect night in: crack open a bottle of Rioja, make a tortilla and a simple green salad, and save some dough.\u003c/p>\n\u003cp>\u003cstrong>Spanish Tortilla\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4–6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb russet potatoes (about 5 small), preferably organic\u003cbr>\n2 medium yellow onions\u003cbr>\nOlive oil\u003cbr>\n3 large eggs\u003cbr>\nKosher salt and freshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a large bowl half full of cold water. Peel the potatoes. Cut the potatoes in half lengthwise, then slice them crosswise into thin slices (about 1/8 inch thick). Put the potatoes in the water to remove some of the starch and keep them from browning.\u003c/p>\n\u003cp>2. Halve the onions lengthwise, peel, then slice them about 1/4-inch thick. Put in a large frying pan with lots of olive oil (at least 1/2 cup) and saute over medium heat until starting to wilt. Drain the potatoes, then add them to the frying pan. Cook, stirring, until the potatoes and onions are tender.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_1.jpg\" alt=\"Saute onions in skillet seasoned with olive oil\">\u003c/p>\n\u003cp>3. Drain the potatoes and onions in a fine-mesh sieve set over a bowl. Reserve the olive oil. In a large mixing bowl, add the eggs and about 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together the eggs, then add the potato mixture and gently toss together to incorporate the egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_2.jpg\" alt=\"Drain the potatoes and onions in a fine-mesh sieve set over a bowl\">\u003c/p>\n\u003cp>4. Over medium heat, warm a frying pan (I usually switch pans at this point and use nonstick; it’s about the only time I’d recommend nonstick, but you will not regret it) and add about 1 tablespoon reserved olive oil, swirl it around, then add the potato mixture. \u003c/p>\n\u003cp>5. Flatten it out into with the back of a spatula, and use the spatula to keep the tortilla round while it's cooking. Cook for about 5 minutes, gently shaking the pan back and forth to keep the tortilla from sticking. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_3.jpg\">\u003c/p>\n\u003cp>6. Invert a large flat plate over the top of the tortilla and then invert the pan and tortilla onto the plate. Put the pan back over medium heat, add another tablespoon of reserved olive oil, swirl the pan, and slide the tortilla, uncooked side down, into the pan. Use the spatula again to keep the tortilla round.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Cook for about another 5 minutes, gently shaking the pan back and forth to keep the tortilla from sticking. Invert a large flat plate over the top of the tortilla and then invert the pan and tortilla onto the plate. Serve!\u003c/p>\n\n",
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"excerpt": "One evening I decided to teach my two American roommates how to make a Spanish tortilla (one of my top egg-and-potato standards, and one of my ultimate comfort foods). If you've never had it, a Spanish tortilla is nothing like a Mexican tortilla, but more like a frittata. Made from only a handful of ingredients--eggs, potatoes, olive oil, and salt--it is not only very cheap to make, but you probably have most of the ingredients in your pantry already. I would consider it the national dish of Spain, and you can find it in various forms throughout the country.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_final.jpg\" alt=\"tortilla\">\u003c/p>\n\u003cp>During my senior year of college I spent a semester in Spain. I lived in a large \u003cem>piso\u003c/em> (a flat) in the heart of Madrid. There were six of us, all women—three American students and three Madrileñas, all from very different backgrounds. My priorities back then were quite different than they are now. I was determined to see as much of Spain as possible in my 5-month stint. But funds were seriously tight, and food became a lower priority than train tickets or a stay in a pension.\u003c/p>\n\u003cp>But great food can be had in Spain for the price of a beer, and I often found myself eating in bars, even for breakfast (tapas are a great thing, and you quickly learn who serves the yummy stuff). On the few nights that I stayed in, my meals would often revolve around some permutation of eggs and potatoes. Occasionally I would eat a bit of chicken with a squeeze of lemon. And if I got really crazy, I’d sprinkle Parmesan on top—a true luxury.\u003c/p>\n\u003cp>One evening I decided to teach my two American roommates how to make a Spanish tortilla (one of my top egg-and-potato standards, and one of my ultimate comfort foods). If you’ve never had it, a Spanish tortilla is nothing like a Mexican tortilla, but more like a frittata. Made from only a handful of ingredients—eggs, potatoes, olive oil, and salt—it is not only very cheap to make, but you probably have most of the ingredients in your pantry already. I would consider it the national dish of Spain, and you can find it in various forms throughout the country.\u003c/p>\n\u003cp>I’d been making tortilla for a while by the time I lived in Madrid, and it had already become a staple in the college-budget repertoire (I first learned to make an authentic tortilla prior to living in Spain from my college roommate Shannon who lived in Madrid for many years). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I was saying, I decided one night to teach my American roommates how to make tortilla. My Spanish roommates found this hilarious. A young American trying to teach someone to make one of their most cherished dishes! In true Spanish spirit, they decided to make a party out of it. The music came on, the tapas and wine came out and we got to work. All eyes were on me and as I chopped and stirred and sautéed, I knew I was being judged. Finally, the tortilla was ready and the time had come. All was quiet as tortilla was passed around and sampled. The grins and the laughter and the “wows” told me all I needed to know. I’d passed the test.\u003c/p>\n\u003cp>I love telling that story. And I make tortilla so regularly now that it has become a favorite of many of my friends and family (in fact, my dad counts it as one of his all-time most loved foods). There are so many great things about tortilla: it’s super delicious; it’s made with very few inexpensive ingredients which you probably already have; it can be served hot, warm, room temperature, or cold; and it can be dressed up with a salad for dinner or sliced and served on bread as a sandwich on-the-go. Best of all, it’s the perfect night in: crack open a bottle of Rioja, make a tortilla and a simple green salad, and save some dough.\u003c/p>\n\u003cp>\u003cstrong>Spanish Tortilla\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4–6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb russet potatoes (about 5 small), preferably organic\u003cbr>\n2 medium yellow onions\u003cbr>\nOlive oil\u003cbr>\n3 large eggs\u003cbr>\nKosher salt and freshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a large bowl half full of cold water. Peel the potatoes. Cut the potatoes in half lengthwise, then slice them crosswise into thin slices (about 1/8 inch thick). Put the potatoes in the water to remove some of the starch and keep them from browning.\u003c/p>\n\u003cp>2. Halve the onions lengthwise, peel, then slice them about 1/4-inch thick. Put in a large frying pan with lots of olive oil (at least 1/2 cup) and saute over medium heat until starting to wilt. Drain the potatoes, then add them to the frying pan. Cook, stirring, until the potatoes and onions are tender.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_1.jpg\" alt=\"Saute onions in skillet seasoned with olive oil\">\u003c/p>\n\u003cp>3. Drain the potatoes and onions in a fine-mesh sieve set over a bowl. Reserve the olive oil. In a large mixing bowl, add the eggs and about 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together the eggs, then add the potato mixture and gently toss together to incorporate the egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_2.jpg\" alt=\"Drain the potatoes and onions in a fine-mesh sieve set over a bowl\">\u003c/p>\n\u003cp>4. Over medium heat, warm a frying pan (I usually switch pans at this point and use nonstick; it’s about the only time I’d recommend nonstick, but you will not regret it) and add about 1 tablespoon reserved olive oil, swirl it around, then add the potato mixture. \u003c/p>\n\u003cp>5. Flatten it out into with the back of a spatula, and use the spatula to keep the tortilla round while it's cooking. Cook for about 5 minutes, gently shaking the pan back and forth to keep the tortilla from sticking. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/tortilla_3.jpg\">\u003c/p>\n\u003cp>6. Invert a large flat plate over the top of the tortilla and then invert the pan and tortilla onto the plate. Put the pan back over medium heat, add another tablespoon of reserved olive oil, swirl the pan, and slide the tortilla, uncooked side down, into the pan. Use the spatula again to keep the tortilla round.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Cook for about another 5 minutes, gently shaking the pan back and forth to keep the tortilla from sticking. Invert a large flat plate over the top of the tortilla and then invert the pan and tortilla onto the plate. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Apple Strudel",
"title": "Making Apple Strudel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-roll.jpg\" alt=\"Strudel Roll\">\u003c/p>\n\u003cp>As a Californian trapped indoors by East Coast snow, I was running out of things to eat. It was way too cold to leave the house. A whole day stretched ahead, wide and open. If you have a TV, then you're set. If you don't…well, thank goodness for friends who happen to have a big dining room table, a pile of apples in the corner and enough curiosity to humor a restless house guest. \u003c/p>\n\u003cp>Because, to pass the time, I suggested a lesson on stretching strudel. My host, who once watched his grandfather from the Old World make the famously flaky pastry, had never tried it. We set about updating his memories to include an actual recipe. One day soon, he'll be able to pass along the tradition to his own little daughter when she's ready to tie on an apron.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-stretching.jpg\" alt=\"Strudel Stretching\">\u003c/p>\n\u003cp>Austrian \u003cem>apfelstrudel\u003c/em> is one of those desserts that require patience and practice more than rare ingredients or exacting recipes. It's a most astonishing experience to watch, let alone feel, the dough transform from a little round ball to a wide, silken sheet. For jaded cooks, it's a reminder of the simple magic of ingredients and the ingenuity of our ancestors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-apples.jpg\" alt=\"Strudel Apples\">\u003c/p>\n\u003cp>Sweeten the filling to your own palate. Grate on some lemon zest if you want. Include rum-soaked raisins, orange juice-soaked raisins, or no raisins at all. Don't forget crumbs from leftover bread, crackers or cake -- they will absorb juices to keep the pastry's rolled layers light and crisp.\u003c/p>\n\u003cp>Whatever the flavors, be sure to give the dough plenty of time to rest. For a relaxed dough that will stretch very thin, knead well to develop the glutens enough to create an active network of reinforcing proteins, but afterward, let the dough rest several hours at room temperature or overnight in the fridge. Wrap well to prevent any drying on the dough's surface.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-dough.jpg\" alt=\"Strudel Dough\">\u003c/p>\n\u003cp>Some strudel recipes call for an egg in the dough; some don't. If this is your first time making strudel, include the egg to give your dough some softness and flexibility. Once you've mastered stretching the egg-based dough, you can then try your hand at an eggless version. It will be more difficult to stretch, but the end result will be noticeably flakier and lighter in a side-by-side comparison. Most folks won't notice, though.\u003c/p>\n\u003cp>Both versions are delicious. And both versions are equally fun and impressive to make with friends and family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-paper.jpg\" alt=\"Strudel Paper\">\u003c/p>\n\u003cp>\u003cstrong>Apple Strudel\u003c/strong>\u003c/p>\n\u003cp>With just one afternoon of practice, you'll be able to stretch this recipe's dough to a large round that's supple enough to drape a four-foot table and thin enough to reveal the day's news.\u003c/p>\n\u003cp>\u003cstrong>Makes 12 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons vegetable oil or melted butter\u003cbr>\n1/2 teaspoon salt\u003cbr>\n3 cups all purpose flour\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n4 to 5 tart apples, peeled, cored and thinly sliced\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup walnuts, chopped\u003cbr>\n1/4 cup raisins\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 cup fresh cake or bread crumbs\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To prepare the dough:\u003c/strong> Whisk the egg, oil or butter, and salt with about 3/4 cup cold water. Combine just enough of the liquid with the flour to make a soft dough. The dough should feel resilient but remain very slightly sticky. Drizzle in a tablespoon or more water if the dough is too ragged, or sprinkle in a small amount of flour if it is too moist and mushy. Knead for ten minutes until smooth, soft and warm. Form it into a smooth ball, wrap in plastic film, and let rest for at least 1 hour, preferably 4 hours.\u003c/p>\n\u003cp>\u003cstrong>To prepare the filling:\u003c/strong> Toss together the apple slices and lemon juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Spread a table with a clean cloth and sprinkle evenly with flour. Place the dough in the center of the table, flatten with your palms into a 1-inch thick round, and then begin stretching the dough from the center to the edge. Use a combination of the sides of your hands and the tops of your knuckles to work the dough gently and evenly. Continue stretching the dough until you can see light through it. If there are occasional holes at the center, just pinch together to seal. Don't worry about holes or tears near the edge of the dough.\u003c/p>\n\u003cp>Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half of the dough, and on the same side arrange the apple filling in a long row close to the edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the sides and roll up completely, arranging the strudel seam side down. \u003c/p>\n\u003cp>Transfer carefully to a buttered or parchment-lined baking sheet, curve the log into a crescent shape, if needed, to fit the roll onto the pan. Brush with butter and chill for at least 30 minutes (or overnight).\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Bake the strudel until golden brown, 30 to 40 minutes. Let cool slightly before cutting and serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-rolling.jpg\" alt=\"Strudel Rolling\">\u003c/p>\n\n",
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"excerpt": "As a Californian trapped indoors by East Coast snow, I was running out of things to eat. It was way too cold to leave the house. A whole day stretched ahead, wide and open. If you have a TV, then you're set. If you don't...well, thank goodness for friends who happen to have a big dining room table, a pile of apples in the corner and enough curiosity to humor a restless house guest. \r\n\r\nBecause, to pass the time, I suggested a lesson on stretching strudel. My host, who once watched his grandfather from the Old World make the famously flaky pastry, had never tried it. We set about updating his memories to include an actual recipe. One day soon, he'll be able to pass along the tradition to his own little daughter when she's ready to tie on an apron.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-roll.jpg\" alt=\"Strudel Roll\">\u003c/p>\n\u003cp>As a Californian trapped indoors by East Coast snow, I was running out of things to eat. It was way too cold to leave the house. A whole day stretched ahead, wide and open. If you have a TV, then you're set. If you don't…well, thank goodness for friends who happen to have a big dining room table, a pile of apples in the corner and enough curiosity to humor a restless house guest. \u003c/p>\n\u003cp>Because, to pass the time, I suggested a lesson on stretching strudel. My host, who once watched his grandfather from the Old World make the famously flaky pastry, had never tried it. We set about updating his memories to include an actual recipe. One day soon, he'll be able to pass along the tradition to his own little daughter when she's ready to tie on an apron.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-stretching.jpg\" alt=\"Strudel Stretching\">\u003c/p>\n\u003cp>Austrian \u003cem>apfelstrudel\u003c/em> is one of those desserts that require patience and practice more than rare ingredients or exacting recipes. It's a most astonishing experience to watch, let alone feel, the dough transform from a little round ball to a wide, silken sheet. For jaded cooks, it's a reminder of the simple magic of ingredients and the ingenuity of our ancestors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-apples.jpg\" alt=\"Strudel Apples\">\u003c/p>\n\u003cp>Sweeten the filling to your own palate. Grate on some lemon zest if you want. Include rum-soaked raisins, orange juice-soaked raisins, or no raisins at all. Don't forget crumbs from leftover bread, crackers or cake -- they will absorb juices to keep the pastry's rolled layers light and crisp.\u003c/p>\n\u003cp>Whatever the flavors, be sure to give the dough plenty of time to rest. For a relaxed dough that will stretch very thin, knead well to develop the glutens enough to create an active network of reinforcing proteins, but afterward, let the dough rest several hours at room temperature or overnight in the fridge. Wrap well to prevent any drying on the dough's surface.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-dough.jpg\" alt=\"Strudel Dough\">\u003c/p>\n\u003cp>Some strudel recipes call for an egg in the dough; some don't. If this is your first time making strudel, include the egg to give your dough some softness and flexibility. Once you've mastered stretching the egg-based dough, you can then try your hand at an eggless version. It will be more difficult to stretch, but the end result will be noticeably flakier and lighter in a side-by-side comparison. Most folks won't notice, though.\u003c/p>\n\u003cp>Both versions are delicious. And both versions are equally fun and impressive to make with friends and family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-paper.jpg\" alt=\"Strudel Paper\">\u003c/p>\n\u003cp>\u003cstrong>Apple Strudel\u003c/strong>\u003c/p>\n\u003cp>With just one afternoon of practice, you'll be able to stretch this recipe's dough to a large round that's supple enough to drape a four-foot table and thin enough to reveal the day's news.\u003c/p>\n\u003cp>\u003cstrong>Makes 12 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1 large egg\u003cbr>\n2 tablespoons vegetable oil or melted butter\u003cbr>\n1/2 teaspoon salt\u003cbr>\n3 cups all purpose flour\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n4 to 5 tart apples, peeled, cored and thinly sliced\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup walnuts, chopped\u003cbr>\n1/4 cup raisins\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 cup fresh cake or bread crumbs\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To prepare the dough:\u003c/strong> Whisk the egg, oil or butter, and salt with about 3/4 cup cold water. Combine just enough of the liquid with the flour to make a soft dough. The dough should feel resilient but remain very slightly sticky. Drizzle in a tablespoon or more water if the dough is too ragged, or sprinkle in a small amount of flour if it is too moist and mushy. Knead for ten minutes until smooth, soft and warm. Form it into a smooth ball, wrap in plastic film, and let rest for at least 1 hour, preferably 4 hours.\u003c/p>\n\u003cp>\u003cstrong>To prepare the filling:\u003c/strong> Toss together the apple slices and lemon juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Spread a table with a clean cloth and sprinkle evenly with flour. Place the dough in the center of the table, flatten with your palms into a 1-inch thick round, and then begin stretching the dough from the center to the edge. Use a combination of the sides of your hands and the tops of your knuckles to work the dough gently and evenly. Continue stretching the dough until you can see light through it. If there are occasional holes at the center, just pinch together to seal. Don't worry about holes or tears near the edge of the dough.\u003c/p>\n\u003cp>Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half of the dough, and on the same side arrange the apple filling in a long row close to the edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the sides and roll up completely, arranging the strudel seam side down. \u003c/p>\n\u003cp>Transfer carefully to a buttered or parchment-lined baking sheet, curve the log into a crescent shape, if needed, to fit the roll onto the pan. Brush with butter and chill for at least 30 minutes (or overnight).\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Bake the strudel until golden brown, 30 to 40 minutes. Let cool slightly before cutting and serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/strudel-rolling.jpg\" alt=\"Strudel Rolling\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Misfortune Cookies: Your Fate is Sealed.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n",
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"excerpt": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pulled-pork-sandwich.jpg\" alt=\"Pulled Pork Sandwich\">\u003c/p>\n\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\n\u003cp>When you're having a large group of people over, pulled pork sandwiches are a great menu option. In addition to the dish being pretty cost effective, it takes very little prep time and even less hands-on cooking time to make. But forget the pragmatic reasons. The real rationale behind making pulled pork is its crowd appeal -- it’s just one of those dishes that people get excited about eating. Although it’s not something most of us have on a regular basis, pork sandwiches laden with tasty barbecue sauce is a treat few would turn down. \u003c/p>\n\u003cp> Although traditional pulled pork is often cooked in a smoker or slowly barbecued with wood chips, I like to let mine roast at a leisurely pace in a covered pan in the oven. I don’t own a smoker and am more comfortable using my oven than the barbecue, so this works well for me. I also love the way the house smells while the meat cooks. I realize this method of preparing pulled pork would be sacrilege to anyone who grew up in the South, but I’m not a Southerner, so I am a peace with my technique.\u003c/p>\n\u003cp>There are a few essentials to making a great pulled pork sandwich that should not be overlooked. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. The meat should sit overnight, or for at least 3-4 hours, with a rub on it before you cook it. This both flavors and tenderizes the meat.\u003c/p>\n\u003cp>2. You need to make a nice cider vinegar sauce to pour over the pork. Although some recipes say you can use store-bought barbecue sauce, apple cider vinegar gives the dish its tangy signature flavor. It’s also easy and fast to make, so please whip it up yourself.\u003c/p>\n\u003cp>3. Serving the pork on fluffy white bread rolls is key to the final result. White hamburger buns will suffice, but anything made from whole wheat or with a crunchy crust should be avoided. The pork just tastes better when nestled into doughy white rolls soaked with sauce.\u003c/p>\n\u003cp>So if you're up for some porky goodness, here's a recipe you might try.\u003c/p>\n\u003cp>\u003cstrong>Pulled Pork\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes enough meat for 12 -14 sandwiches\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3-4 lbs pork butt\u003cbr>\n1 Tbsp salt\u003cbr>\n½ cup brown sugar\u003cbr>\n2 Tbsp chili Powder\u003cbr>\n1 Tbsp paprika\u003cbr>\n1 Tbsp onion powder\u003cbr>\n1 Tbsp dried thyme\u003cbr>\n1 tsp dried celery seed\u003cbr>\n1 tsp dried ground mustard seed\u003cbr>\n1 tsp Black pepper\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes use 1 Tbsp chili powder and 1 Tbsp chipotle powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients except the pork butt in a bowl and mix thoroughly.\u003cbr>\n2. Set pork butt on a baking dish or plate and cover with the rub on all side. Gently massage the rub into the meat.\u003cbr>\n3. Cover the meat and set it in the refrigerator overnight or up to 3-4 hours.\u003cbr>\n4. When you're ready to start cooking, place your pork in a large Le Creuset dutch oven with the top on, or cover your baking dish tightly with foil.\u003cbr>\n5. Set the dish into the oven, which should be preheated to 350 degrees (325 if using a convection oven).\u003cbr>\n6. Bake for at least 3 hours without disturbing. Try to avoid taking the cover off the pan to check the meat as you’ll release steam each time you do this, and you need the steam to help keep the roast moist and juicy while it cooks.\u003cbr>\n7. After your three hours are up, take the meat out of the oven and set it on a dish to rest for 5-10 minutes.\u003cbr>\n8. Then, start breaking the meat up into small pieces. If your pork butt was tied with butcher string, be sure to remove the string before you start doing this step. I use two forks to break the meat up. Just place the tines into the meat and pull (yes, it really is pulled pork). The meat should easily separate.\u003cbr>\n9. Heat your buns in the already warmed oven for about five minutes.\u003cbr>\n10. Place a healthy scoop of pork on each bun and top with the sauce. Serve.\u003c/p>\n\u003cp>\u003cstrong>Pulled Pork Cider Vinegar Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup apple cider vinegar\u003cbr>\n1 cup ketchup\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1/3 cup molasses\u003cbr>\n1 tsp dried yellow mustard\u003cbr>\n1/2 tsp cayenne pepper (or as much as you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients in a pot and mix thoroughly.\u003cbr>\n2. Heat until the sauce starts to bubble and then simmer for at least ten minutes on low.\u003cbr>\n3. Add salt and pepper to taste. You may also wish to add more cayenne pepper.\u003cbr>\n4. Serve with pulled pork sandwiches.\u003c/p>\n\n",
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"excerpt": "Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\r\n",
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"description": "Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pulled-pork-sandwich.jpg\" alt=\"Pulled Pork Sandwich\">\u003c/p>\n\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\n\u003cp>When you're having a large group of people over, pulled pork sandwiches are a great menu option. In addition to the dish being pretty cost effective, it takes very little prep time and even less hands-on cooking time to make. But forget the pragmatic reasons. The real rationale behind making pulled pork is its crowd appeal -- it’s just one of those dishes that people get excited about eating. Although it’s not something most of us have on a regular basis, pork sandwiches laden with tasty barbecue sauce is a treat few would turn down. \u003c/p>\n\u003cp> Although traditional pulled pork is often cooked in a smoker or slowly barbecued with wood chips, I like to let mine roast at a leisurely pace in a covered pan in the oven. I don’t own a smoker and am more comfortable using my oven than the barbecue, so this works well for me. I also love the way the house smells while the meat cooks. I realize this method of preparing pulled pork would be sacrilege to anyone who grew up in the South, but I’m not a Southerner, so I am a peace with my technique.\u003c/p>\n\u003cp>There are a few essentials to making a great pulled pork sandwich that should not be overlooked. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. The meat should sit overnight, or for at least 3-4 hours, with a rub on it before you cook it. This both flavors and tenderizes the meat.\u003c/p>\n\u003cp>2. You need to make a nice cider vinegar sauce to pour over the pork. Although some recipes say you can use store-bought barbecue sauce, apple cider vinegar gives the dish its tangy signature flavor. It’s also easy and fast to make, so please whip it up yourself.\u003c/p>\n\u003cp>3. Serving the pork on fluffy white bread rolls is key to the final result. White hamburger buns will suffice, but anything made from whole wheat or with a crunchy crust should be avoided. The pork just tastes better when nestled into doughy white rolls soaked with sauce.\u003c/p>\n\u003cp>So if you're up for some porky goodness, here's a recipe you might try.\u003c/p>\n\u003cp>\u003cstrong>Pulled Pork\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes enough meat for 12 -14 sandwiches\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3-4 lbs pork butt\u003cbr>\n1 Tbsp salt\u003cbr>\n½ cup brown sugar\u003cbr>\n2 Tbsp chili Powder\u003cbr>\n1 Tbsp paprika\u003cbr>\n1 Tbsp onion powder\u003cbr>\n1 Tbsp dried thyme\u003cbr>\n1 tsp dried celery seed\u003cbr>\n1 tsp dried ground mustard seed\u003cbr>\n1 tsp Black pepper\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes use 1 Tbsp chili powder and 1 Tbsp chipotle powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients except the pork butt in a bowl and mix thoroughly.\u003cbr>\n2. Set pork butt on a baking dish or plate and cover with the rub on all side. Gently massage the rub into the meat.\u003cbr>\n3. Cover the meat and set it in the refrigerator overnight or up to 3-4 hours.\u003cbr>\n4. When you're ready to start cooking, place your pork in a large Le Creuset dutch oven with the top on, or cover your baking dish tightly with foil.\u003cbr>\n5. Set the dish into the oven, which should be preheated to 350 degrees (325 if using a convection oven).\u003cbr>\n6. Bake for at least 3 hours without disturbing. Try to avoid taking the cover off the pan to check the meat as you’ll release steam each time you do this, and you need the steam to help keep the roast moist and juicy while it cooks.\u003cbr>\n7. After your three hours are up, take the meat out of the oven and set it on a dish to rest for 5-10 minutes.\u003cbr>\n8. Then, start breaking the meat up into small pieces. If your pork butt was tied with butcher string, be sure to remove the string before you start doing this step. I use two forks to break the meat up. Just place the tines into the meat and pull (yes, it really is pulled pork). The meat should easily separate.\u003cbr>\n9. Heat your buns in the already warmed oven for about five minutes.\u003cbr>\n10. Place a healthy scoop of pork on each bun and top with the sauce. Serve.\u003c/p>\n\u003cp>\u003cstrong>Pulled Pork Cider Vinegar Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup apple cider vinegar\u003cbr>\n1 cup ketchup\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1/3 cup molasses\u003cbr>\n1 tsp dried yellow mustard\u003cbr>\n1/2 tsp cayenne pepper (or as much as you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients in a pot and mix thoroughly.\u003cbr>\n2. Heat until the sauce starts to bubble and then simmer for at least ten minutes on low.\u003cbr>\n3. Add salt and pepper to taste. You may also wish to add more cayenne pepper.\u003cbr>\n4. Serve with pulled pork sandwiches.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chili and Change: Dispatch From DC",
"title": "Chili and Change: Dispatch From DC",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiles.jpg\" alt=\"chiles and spices\">\u003c/p>\n\u003cp>Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting…) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\u003c/p>\n\u003cp>No, I'm not following Obama's recipe. Our very own \u003cem>North Coast Journal\u003c/em> up in Humboldt County got a hold of that one back while he was still campaigning. Truth be told, it's a bit bland for me (thank goodness kitchen skills have nothing to do with diplomacy and fiscal policy), but since his presidency promises change and diversity, it seems fitting that his \u003ca href=\"http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/\">chili recipe\u003c/a> calls for beans and tomatoes and green pepper, an unholy trinity for any Texan devotee of chile con carne. The 44th POTUS even serves it on a bed of rice. If you've spent any time in the Lone Star State, then you know that all of those are verboten.\u003c/p>\n\u003cp>His predecessor's recipe is still secret, though like other Red-State, Tex-Mex lovers, Dubya swears by Gebhardt's chile powder, conveniently \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">available\u003c/a> in 3-ounce or 5-gallon containers. Serious chili cooks will, of course, \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">make their own\u003c/a> from dried chiles, toasted cumin seeds, Mexican oregano and garlic powder. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chuckwagon.jpg\" alt=\"chuck wagon\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in California, at the more lucrative end of the wagon train routes, we became known for carne con chile, not chile con carne. Ana Begue de Packman, a descendant of the state's first colonists and author of \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em> (Arthur Clark Company, 1938) included a recipe for carne con chile with the note that \"it is insisted by the Californians that the meat be given the place of honor.\" Her version, while avoiding tomatoes and beans, included breadcrumbs for thickening and a handful of the local black olives. \u003c/p>\n\u003cp>Modern experts, such as Hal John Wimberly, the editor of the Goat Gap Gazette, a monthly that covers all things BBQ and chile, is astounded by West Coast cooks. \"Californians put funny things into their chili. Green peppers. Celery. All kinds of garbage.\" Don't even get him started on the tofu or dried mushrooms. \u003c/p>\n\u003cp>The Mexicans have disowned the dish entirely. The 1959 edition of the \u003cem>Diccionario de Mejicanismos\u003c/em> defines chili con carne as \"detestable food passing itself off as Mexican, sold in the United States from Texas to New York.\" Since cows arrived in Mexico with the conquistadors, we can safely assume that beef was not in the original recipe south of the border. Cornmeal and beans, however, are components of nourishing stews prepared by the original Americans. That some chili recipes include these ingredients, along with the ever-present chiles, seems only natural in a place where borders were frequently shifting.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/frontsaloon.jpg\" alt=\"front saloon\">\u003cbr>\n\u003cem>Chili stand in Haymarket Plaza, San Antonio, c. 1902. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>Fortunately for my taste buds, purism has no place in my kitchen. I'm not averse to using ground meat instead of cubed, or -- double sin! -- shredding tofu skins to mimic ground meat. I've also been known to tilt a can or two of tomatoes and beans into my pot. And despite admonitions against overpowering the meat, I love doubling garlic and chiles, if not cumin and oregano. One of these days, I'll brave a plate of five-way \u003ca href=\"http://www.relishmag.com/article/52.html\">Cincinnati chili\u003c/a>, with its layering of spaghetti noodles and oyster crackers. I'm one of those well meaning, curious cooks despised by Texans. If expanding flavor beyond the confines of a \u003ca href=\"http://www.barrypopik.com/index.php/new_york_city/entry/dallas_county_jail_chili_texas_prison_chili/\"> county jail\u003c/a> counts as sacrilege, then, well, I always was comfortable with being a heathen.\u003c/p>\n\u003cp>Since the twisting paths of history are more interesting to me than any straight-laced doctrine, I'd like to point you to two recipes from the past. One comes from San Antonio, which has a good claim as the place of birth of chile con carne. The second recipe emerged from the kitchen of an early Californian. \u003c/p>\n\u003cp>In the 1800s, Mexican women set up chili stands at night in the main plazas of San Antonio, Texas. They become known and loved as the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4107830\">Chili Queens\u003c/a>. The city's commissioner, Frank Bushick, wrote in 1927 that the\" chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiliwar.jpg\" alt=\"Luce Trevino\">\u003cbr>\n\u003cem>Mrs. Luce M. Trevino, 89, holds a 125-year old pot that she donated to the scrap metal pile during World War II. The pot was used by her mother for simmering chili in the first Mexican restaurant in San Antonio. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Original San Antonio Chili\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from the Institute of Texan Cultures at the University of Texas San Antonio, where beans are barred from the chili pot.\u003c/p>\n\u003cp>2 pounds beef shoulder, cut into ½-inch cubes\u003cbr>\n1 pound pork shoulder, cut into ½-inch cubes\u003cbr>\n¼ cup suet\u003cbr>\n¼ cup pork fat\u003cbr>\n3 medium-sized onions, chopped\u003cbr>\n6 garlic cloves, minced\u003cbr>\n1 quart water\u003cbr>\n4 ancho chiles\u003cbr>\n1 serrano chile\u003cbr>\n6 dried red chiles\u003cbr>\n1 tablespoon cumin seeds, freshly ground\u003cbr>\n2 tablespoons \u003ca href=\"http://www.penzeys.com/cgi-bin/penzeys/p-penzeysoregano.html\">Mexican oregano\u003c/a>\u003cbr>\nSalt to taste \u003c/p>\n\u003cp>Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/b022573.jpg\" alt=\"The Cookery Customs of Spanish California book by Ana Packman\">\u003c/p>\n\u003cp>\u003cstrong>Carne con Chile Sepulveda\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from Ana Begue de Packman's historic cookbook, \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em>. She offers a good tip for cooking with beef fat, essential for achieving the unctuous texture and rich flavor of the old versions of chili. As the name of the dish says, it's about the meat. There's no distraction of cumin or oregano even. If you side with Obama on the olive oil question, then be prepared for a thinner texture or else add a more breadcrumbs or dredge your meat in flour. And if you side with me on the point of tenderness, keep simmering the meat gently for a couple of hours. (Adapted by Mark Preston in \u003cem>California Mission Cookery\u003c/em>.)\u003c/p>\n\u003cp>2 pounds beef chuck\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon black pepper\u003cbr>\n2 tablespoons fat from the chuck\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n4 ounces dry red chiles\u003cbr>\n2 tablespoons fat from the chuck\u003cbr>\n2 tablespoons breadcrumbs, toasted\u003cbr>\n1 clove garlic, mashed in salt\u003cbr>\n1 tablespoon vinegar\u003cbr>\n1 cup black olives\u003c/p>\n\u003cp>Cut the meat in chunks, removing as much fat and gristle as possible. Brown a little of the fat to render it, to grease the skillet. Use no fat if the meat is fatty already. Add the chunks of beef and season with the salt and pepper. Brown it well and set aside.\u003c/p>\n\u003cp>Stem and seed the chilies. Wipe them clean. Put them in a stew kettle and pour boiling water over them. Cook until the skin easily separates from the chile meat. Rub the chile-meat through a sieve. This should make about 1 1/2 pints of red chile puree.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Heat enough of the fat to render 2 tablespoons in an iron skillet. Add the toasted breadcrumbs and the garlic, mashed in salt. Stir constantly until a light golden color. Pour in the chile puree, garlic and vinegar. Simmer 15 minutes. Add the meat. Cook 10 minutes longer. Serve, garnishing with ripe olives.\u003c/p>\n\n",
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"excerpt": "Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting...) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\r\n",
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"description": "Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting...) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying "A Brace of American Birds" beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\r\n",
"title": "Chili and Change: Dispatch From DC | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiles.jpg\" alt=\"chiles and spices\">\u003c/p>\n\u003cp>Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting…) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\u003c/p>\n\u003cp>No, I'm not following Obama's recipe. Our very own \u003cem>North Coast Journal\u003c/em> up in Humboldt County got a hold of that one back while he was still campaigning. Truth be told, it's a bit bland for me (thank goodness kitchen skills have nothing to do with diplomacy and fiscal policy), but since his presidency promises change and diversity, it seems fitting that his \u003ca href=\"http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/\">chili recipe\u003c/a> calls for beans and tomatoes and green pepper, an unholy trinity for any Texan devotee of chile con carne. The 44th POTUS even serves it on a bed of rice. If you've spent any time in the Lone Star State, then you know that all of those are verboten.\u003c/p>\n\u003cp>His predecessor's recipe is still secret, though like other Red-State, Tex-Mex lovers, Dubya swears by Gebhardt's chile powder, conveniently \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">available\u003c/a> in 3-ounce or 5-gallon containers. Serious chili cooks will, of course, \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">make their own\u003c/a> from dried chiles, toasted cumin seeds, Mexican oregano and garlic powder. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chuckwagon.jpg\" alt=\"chuck wagon\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in California, at the more lucrative end of the wagon train routes, we became known for carne con chile, not chile con carne. Ana Begue de Packman, a descendant of the state's first colonists and author of \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em> (Arthur Clark Company, 1938) included a recipe for carne con chile with the note that \"it is insisted by the Californians that the meat be given the place of honor.\" Her version, while avoiding tomatoes and beans, included breadcrumbs for thickening and a handful of the local black olives. \u003c/p>\n\u003cp>Modern experts, such as Hal John Wimberly, the editor of the Goat Gap Gazette, a monthly that covers all things BBQ and chile, is astounded by West Coast cooks. \"Californians put funny things into their chili. Green peppers. Celery. All kinds of garbage.\" Don't even get him started on the tofu or dried mushrooms. \u003c/p>\n\u003cp>The Mexicans have disowned the dish entirely. The 1959 edition of the \u003cem>Diccionario de Mejicanismos\u003c/em> defines chili con carne as \"detestable food passing itself off as Mexican, sold in the United States from Texas to New York.\" Since cows arrived in Mexico with the conquistadors, we can safely assume that beef was not in the original recipe south of the border. Cornmeal and beans, however, are components of nourishing stews prepared by the original Americans. That some chili recipes include these ingredients, along with the ever-present chiles, seems only natural in a place where borders were frequently shifting.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/frontsaloon.jpg\" alt=\"front saloon\">\u003cbr>\n\u003cem>Chili stand in Haymarket Plaza, San Antonio, c. 1902. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>Fortunately for my taste buds, purism has no place in my kitchen. I'm not averse to using ground meat instead of cubed, or -- double sin! -- shredding tofu skins to mimic ground meat. I've also been known to tilt a can or two of tomatoes and beans into my pot. And despite admonitions against overpowering the meat, I love doubling garlic and chiles, if not cumin and oregano. One of these days, I'll brave a plate of five-way \u003ca href=\"http://www.relishmag.com/article/52.html\">Cincinnati chili\u003c/a>, with its layering of spaghetti noodles and oyster crackers. I'm one of those well meaning, curious cooks despised by Texans. If expanding flavor beyond the confines of a \u003ca href=\"http://www.barrypopik.com/index.php/new_york_city/entry/dallas_county_jail_chili_texas_prison_chili/\"> county jail\u003c/a> counts as sacrilege, then, well, I always was comfortable with being a heathen.\u003c/p>\n\u003cp>Since the twisting paths of history are more interesting to me than any straight-laced doctrine, I'd like to point you to two recipes from the past. One comes from San Antonio, which has a good claim as the place of birth of chile con carne. The second recipe emerged from the kitchen of an early Californian. \u003c/p>\n\u003cp>In the 1800s, Mexican women set up chili stands at night in the main plazas of San Antonio, Texas. They become known and loved as the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4107830\">Chili Queens\u003c/a>. The city's commissioner, Frank Bushick, wrote in 1927 that the\" chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiliwar.jpg\" alt=\"Luce Trevino\">\u003cbr>\n\u003cem>Mrs. Luce M. Trevino, 89, holds a 125-year old pot that she donated to the scrap metal pile during World War II. The pot was used by her mother for simmering chili in the first Mexican restaurant in San Antonio. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Original San Antonio Chili\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from the Institute of Texan Cultures at the University of Texas San Antonio, where beans are barred from the chili pot.\u003c/p>\n\u003cp>2 pounds beef shoulder, cut into ½-inch cubes\u003cbr>\n1 pound pork shoulder, cut into ½-inch cubes\u003cbr>\n¼ cup suet\u003cbr>\n¼ cup pork fat\u003cbr>\n3 medium-sized onions, chopped\u003cbr>\n6 garlic cloves, minced\u003cbr>\n1 quart water\u003cbr>\n4 ancho chiles\u003cbr>\n1 serrano chile\u003cbr>\n6 dried red chiles\u003cbr>\n1 tablespoon cumin seeds, freshly ground\u003cbr>\n2 tablespoons \u003ca href=\"http://www.penzeys.com/cgi-bin/penzeys/p-penzeysoregano.html\">Mexican oregano\u003c/a>\u003cbr>\nSalt to taste \u003c/p>\n\u003cp>Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/b022573.jpg\" alt=\"The Cookery Customs of Spanish California book by Ana Packman\">\u003c/p>\n\u003cp>\u003cstrong>Carne con Chile Sepulveda\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from Ana Begue de Packman's historic cookbook, \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em>. She offers a good tip for cooking with beef fat, essential for achieving the unctuous texture and rich flavor of the old versions of chili. As the name of the dish says, it's about the meat. There's no distraction of cumin or oregano even. If you side with Obama on the olive oil question, then be prepared for a thinner texture or else add a more breadcrumbs or dredge your meat in flour. And if you side with me on the point of tenderness, keep simmering the meat gently for a couple of hours. (Adapted by Mark Preston in \u003cem>California Mission Cookery\u003c/em>.)\u003c/p>\n\u003cp>2 pounds beef chuck\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon black pepper\u003cbr>\n2 tablespoons fat from the chuck\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n4 ounces dry red chiles\u003cbr>\n2 tablespoons fat from the chuck\u003cbr>\n2 tablespoons breadcrumbs, toasted\u003cbr>\n1 clove garlic, mashed in salt\u003cbr>\n1 tablespoon vinegar\u003cbr>\n1 cup black olives\u003c/p>\n\u003cp>Cut the meat in chunks, removing as much fat and gristle as possible. Brown a little of the fat to render it, to grease the skillet. Use no fat if the meat is fatty already. Add the chunks of beef and season with the salt and pepper. Brown it well and set aside.\u003c/p>\n\u003cp>Stem and seed the chilies. Wipe them clean. Put them in a stew kettle and pour boiling water over them. Cook until the skin easily separates from the chile meat. Rub the chile-meat through a sieve. This should make about 1 1/2 pints of red chile puree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heat enough of the fat to render 2 tablespoons in an iron skillet. Add the toasted breadcrumbs and the garlic, mashed in salt. Stir constantly until a light golden color. Pour in the chile puree, garlic and vinegar. Simmer 15 minutes. Add the meat. Cook 10 minutes longer. Serve, garnishing with ripe olives.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Negroni: Bitter? Sweet.",
"title": "The Negroni: Bitter? Sweet.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/negroni.jpg\" alt=\"Negroni Cocktail\">\u003cbr>\nThere has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\u003c/p>\n\u003cp>But I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.\u003c/p>\n\u003cp>If a person could model one's self after a cocktail, I knew that the Negroni was exactly what I wanted to be when I grew up, so I kept trying. So far, so good, and with minimal damage to my liver.\u003c/p>\n\u003cp>The Negroni doesn't have the wide appeal of the Martini or even the Manhattan, which is, in my case, precisely the point. It isn't necessarily an exclusive drink, but it does attract discriminating drinkers. They know who they are.\u003c/p>\n\u003cp>Or, at least, quickly find out who they are not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For example, several years ago, some co-workers and I took a new server out one afternoon for a drink at a place around the corner from our restaurant. It was a warm day, so we decided to sit outside at some little tables on the sidewalk, have a smoke, and get to know our new little friend over a drink or two.\u003c/p>\n\u003cp>My friend Greg was managing that day, so he came around to have a chat and took our drink order while he was at it. We, all of us, called for Negronis. When he asked the new girl if she would like one as well, she spoke these precious words:\u003c/p>\n\u003cp>\"Um, sure. I'll have a nigg--oni, too.\"\u003c/p>\n\u003cp>Then came the long, extremely uncomfortable silence made all the worse by the fact that she said this to a black man. If looks were hunting knives, she would have been flayed alive by everyone present. What made it all the more surprising was that she hadn't the slightest idea what she had just said. Greg generously attributed her utterance to poor Italian pronunciation, which is more than the rest of us allowed her.\u003c/p>\n\u003cp>And, after all that discomfort, she told us she didn't like her Negroni and sent it back to be replaced by a sweet, vodka-based drink. When she got up to use the restroom, one of our party re-christened her \"Chili's\" because he felt she might be much more at home working there than with us. The name stuck around for about as long as she did. That drink we bought her as a welcome ended up being her departing gift, too, since that's precisely what she did shortly after.\u003c/p>\n\u003cp>Apart from its cachet of clique, what I love most about the Negroni is that it is deliciously louche. It hints at danger and moral decay more precisely than any other drink, save \u003ca href=\"http://www.absinthefever.com/absinthe/ritual\">Absinthe\u003c/a>. Just ask Tennessee Williams. Or don't, since he's dead. Rather, watch Lotte Lenya*, Warren Beatty, and Vivien Leigh drink them in The Roman Spring of Mrs. Stone and enjoy the ensuing destruction. They weren't exactly good for Mrs. Stone, nor were they especially good for Mr. Beatty's awful Italian accent, but they certainly helped to lubricate the plot. (*After searching for a video clip from the film, I stumbled upon an article by Toby Cecchini in the New York Times referring to Lotte Lenya as, well, louche. It must be true. For a wonderful description of the drink and its components, read the article \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C05E5DF173BF935A35753C1A9649C8B63&fta=y\">Shaken And Stirred; Dressing Italian\u003c/a>.)\u003c/p>\n\u003cp>There is a time and a place for the Negroni. Swank apartments at midnight, dimly lit trysting places at any time of day, on the sly in a toney sanitarium-- appropriate situations, all of them. Never, under any circumstances are they to be drunk over a quick lunch with your parents or-- and I speak from personal experience-- are they to be ordered in the jungle borderlands between Brazil and Argentina. Especially if there is a strong language barrier between you and the bartender who only knows caipirinhas. I don't care if there is a casino on the premises, it is to be avoided.\u003c/p>\n\u003cp>\u003cstrong>The Classic Negroni\u003c/strong>\u003c/p>\n\u003cp>The cocktail owes its name and its existence to one Count Camillo Negroni of Florence, Italy. According to Eric Felten's enjoyable read, \u003ca href=\"http://www.agatepublishing.com/book/?GCOI=93284100980810&fa=author&person_id=359\">How's Your Drink?\u003c/a>, Negroni's preferred drink at the Caffé Casoni was the \u003ca href=\"http://www.cocktailtimes.com/original/americano.shtml\">Americano\u003c/a>, an admixture of Campari, Cinzano, and club soda. One day, he asked the bartender, Fosco Scarselli, to fortify his drink with gin. The cocktail was an unqualified success and its intake spread first around the city, then the world.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one Negroni\u003c/strong>\u003c/p>\n\u003cp>1 ounce good gin. Please do not stint.\u003c/p>\n\u003cp>1 ounce Cinzano Rosso vermouth\u003c/p>\n\u003cp>1 ounce Campari.\u003c/p>\n\u003cp>Ice cubes, preferably made from Italian spring water. Or tap, depending.\u003c/p>\n\u003cp>Orange peel or slice for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Into a cocktail shaker, add all ingredients except the orange. Shake or stir, according to your own preference. Strain into chilled cocktail class. Garnish with orange.\u003c/p>\n\u003cp>Sit back, and enjoy the ensuing existential train wreck.\u003c/p>\n\u003cp>As an added bonus, while I'm on the topic of train wrecks, enjoy a clip from a famous television personality I would never in a million years expect to see drinking a Negroni. In my opinion, she doesn't get it quite right, just pouring everything over the rocks without proper mixing as she does. Then again, she does only have 30 minutes to make an entire meal.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/CesZZvwpe9I\u003c/p>\n\n",
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"excerpt": "There has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\r\n\r\nBut I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/negroni.jpg\" alt=\"Negroni Cocktail\">\u003cbr>\nThere has always been a special place in my heart for the Negroni. Not \u003cem>always\u003c/em>. I stayed away from them in elementary school, naturally. I don't think I even tried my first until well into my twenties. And I'm not quite certain I liked it then.\u003c/p>\n\u003cp>But I liked the \u003cem>idea\u003c/em> of the Negroni. It was and is a sophisticated, world-weary drink-- one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.\u003c/p>\n\u003cp>If a person could model one's self after a cocktail, I knew that the Negroni was exactly what I wanted to be when I grew up, so I kept trying. So far, so good, and with minimal damage to my liver.\u003c/p>\n\u003cp>The Negroni doesn't have the wide appeal of the Martini or even the Manhattan, which is, in my case, precisely the point. It isn't necessarily an exclusive drink, but it does attract discriminating drinkers. They know who they are.\u003c/p>\n\u003cp>Or, at least, quickly find out who they are not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For example, several years ago, some co-workers and I took a new server out one afternoon for a drink at a place around the corner from our restaurant. It was a warm day, so we decided to sit outside at some little tables on the sidewalk, have a smoke, and get to know our new little friend over a drink or two.\u003c/p>\n\u003cp>My friend Greg was managing that day, so he came around to have a chat and took our drink order while he was at it. We, all of us, called for Negronis. When he asked the new girl if she would like one as well, she spoke these precious words:\u003c/p>\n\u003cp>\"Um, sure. I'll have a nigg--oni, too.\"\u003c/p>\n\u003cp>Then came the long, extremely uncomfortable silence made all the worse by the fact that she said this to a black man. If looks were hunting knives, she would have been flayed alive by everyone present. What made it all the more surprising was that she hadn't the slightest idea what she had just said. Greg generously attributed her utterance to poor Italian pronunciation, which is more than the rest of us allowed her.\u003c/p>\n\u003cp>And, after all that discomfort, she told us she didn't like her Negroni and sent it back to be replaced by a sweet, vodka-based drink. When she got up to use the restroom, one of our party re-christened her \"Chili's\" because he felt she might be much more at home working there than with us. The name stuck around for about as long as she did. That drink we bought her as a welcome ended up being her departing gift, too, since that's precisely what she did shortly after.\u003c/p>\n\u003cp>Apart from its cachet of clique, what I love most about the Negroni is that it is deliciously louche. It hints at danger and moral decay more precisely than any other drink, save \u003ca href=\"http://www.absinthefever.com/absinthe/ritual\">Absinthe\u003c/a>. Just ask Tennessee Williams. Or don't, since he's dead. Rather, watch Lotte Lenya*, Warren Beatty, and Vivien Leigh drink them in The Roman Spring of Mrs. Stone and enjoy the ensuing destruction. They weren't exactly good for Mrs. Stone, nor were they especially good for Mr. Beatty's awful Italian accent, but they certainly helped to lubricate the plot. (*After searching for a video clip from the film, I stumbled upon an article by Toby Cecchini in the New York Times referring to Lotte Lenya as, well, louche. It must be true. For a wonderful description of the drink and its components, read the article \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C05E5DF173BF935A35753C1A9649C8B63&fta=y\">Shaken And Stirred; Dressing Italian\u003c/a>.)\u003c/p>\n\u003cp>There is a time and a place for the Negroni. Swank apartments at midnight, dimly lit trysting places at any time of day, on the sly in a toney sanitarium-- appropriate situations, all of them. Never, under any circumstances are they to be drunk over a quick lunch with your parents or-- and I speak from personal experience-- are they to be ordered in the jungle borderlands between Brazil and Argentina. Especially if there is a strong language barrier between you and the bartender who only knows caipirinhas. I don't care if there is a casino on the premises, it is to be avoided.\u003c/p>\n\u003cp>\u003cstrong>The Classic Negroni\u003c/strong>\u003c/p>\n\u003cp>The cocktail owes its name and its existence to one Count Camillo Negroni of Florence, Italy. According to Eric Felten's enjoyable read, \u003ca href=\"http://www.agatepublishing.com/book/?GCOI=93284100980810&fa=author&person_id=359\">How's Your Drink?\u003c/a>, Negroni's preferred drink at the Caffé Casoni was the \u003ca href=\"http://www.cocktailtimes.com/original/americano.shtml\">Americano\u003c/a>, an admixture of Campari, Cinzano, and club soda. One day, he asked the bartender, Fosco Scarselli, to fortify his drink with gin. The cocktail was an unqualified success and its intake spread first around the city, then the world.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one Negroni\u003c/strong>\u003c/p>\n\u003cp>1 ounce good gin. Please do not stint.\u003c/p>\n\u003cp>1 ounce Cinzano Rosso vermouth\u003c/p>\n\u003cp>1 ounce Campari.\u003c/p>\n\u003cp>Ice cubes, preferably made from Italian spring water. Or tap, depending.\u003c/p>\n\u003cp>Orange peel or slice for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Into a cocktail shaker, add all ingredients except the orange. Shake or stir, according to your own preference. Strain into chilled cocktail class. Garnish with orange.\u003c/p>\n\u003cp>Sit back, and enjoy the ensuing existential train wreck.\u003c/p>\n\u003cp>As an added bonus, while I'm on the topic of train wrecks, enjoy a clip from a famous television personality I would never in a million years expect to see drinking a Negroni. In my opinion, she doesn't get it quite right, just pouring everything over the rocks without proper mixing as she does. Then again, she does only have 30 minutes to make an entire meal.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003c/p>\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/CesZZvwpe9I'\n title='//www.youtube.com/embed/CesZZvwpe9I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Chocolate with Marshmallow Whip",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-chocolate_bab.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. The other problem with buying cups of hot chocolate is that the paper cups and plastic lids sabotage any attempt to really enjoy the full flavor and aroma of the drink. Worst of all, you either need to drink your tasty beverage on the go, or get it back home in the cold, only to find it’s lukewarm when you finally sit down to drink it. No. I have a primal need to warm up on a cold day with a steaming cup of hot chocolate -- in a real cup, in my favorite chair -- and so I need to make it at home.\u003c/p>\n\u003cp>When I was in college, I was misinformed and poor, so we used Swiss Miss packets of cocoa. After dumping each pack in a cup of microwave warmed water, we would all settle down for what we hoped would be a delicious treat (which often included Peppermint Schnapps). I didn’t realize at the time that I was a foodie, but I did know one thing: those cups of cocoa were awful. If it weren’t for the Schnapps, I would have passed on the whole affair. \u003c/p>\n\u003cp>It was only when I was an adult that I started to make real hot chocolate. I learned that there is a difference between hot cocoa and hot chocolate, and experimented with different cocoa powders and bittersweet bars, enjoying the results from both, but preferring hot chocolate. In case you’re curious, hot cocoa is made using cocoa powder, sugar, and milk, while hot chocolate is made with melted chocolate, sugar, and milk. For me, there’s just something about drizzling hot bittersweet chocolate into warmed milk that really satisfies both my hot beverage and chocolate cravings.\u003c/p>\n\u003cp>For years I topped my hot chocolate with either warm milk foam or whipped cream, which at the time seemed perfect. But, a few weeks ago, my mother created the ultimate topping for our steaming chocolate beverages: \u003cstrong>homemade marshmallow whip\u003c/strong>. She initially made a batch of \u003ca href=\"http://www.cooks.com/rec/doc/0,196,158177-224202,00.html\">All-Around Frosting from Cooks.com\u003c/a> to frost my daughters' gingerbread house, but we soon realized that this lovely confection had a far greater purpose in our lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although the recipe is supposedly for frosting, the ingredients are everything you would need to make marshmallows, minus the gelatin, and the result is the lightest marshmallow whip you could ever hope for. My only recommendation is to half the recipe if you don't want a ton of it.\u003c/p>\n\u003cp>One of the things I love about using the homemade marshmallow whip is that it has a luscious creamy texture that melts beautifully into your hot chocolate. It is also rich and full enough to add body to your drink if you want to use low-fat or nonfat milk. And, you can always frost a cake or stick a gingerbread house together with it if afterward.\u003c/p>\n\u003cp>So the next time you crave a cup of hot chocolate, go for a version that doesn’t come in a paper cup and isn't made from a packet. Adding Schnapps, however, is completely up to you.\u003c/p>\n\u003cp>\u003cstrong>Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n•\t2 1/2 cups whole or low-fat milk\u003cbr>\n•\t4 ounces bittersweet chocolate, chopped\u003cbr>\n•\t2 tablespoons sugar\u003cbr>\n•\t1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cp>A. Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/p>\n\u003cp>B. Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/p>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\n",
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"excerpt": "On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-chocolate_bab.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>On a cold day, a cup of hot chocolate is about as good as it gets -- well, as far as food and beverages go. More often than not, people get their hot chocolate fix from Starbucks or another coffee shop, spending about $3.00 a cup. For a family of four, this can add up -- especially if your kids are prone to dropping their to-go cups inches from the front door of the cafe, as mine are. The other problem with buying cups of hot chocolate is that the paper cups and plastic lids sabotage any attempt to really enjoy the full flavor and aroma of the drink. Worst of all, you either need to drink your tasty beverage on the go, or get it back home in the cold, only to find it’s lukewarm when you finally sit down to drink it. No. I have a primal need to warm up on a cold day with a steaming cup of hot chocolate -- in a real cup, in my favorite chair -- and so I need to make it at home.\u003c/p>\n\u003cp>When I was in college, I was misinformed and poor, so we used Swiss Miss packets of cocoa. After dumping each pack in a cup of microwave warmed water, we would all settle down for what we hoped would be a delicious treat (which often included Peppermint Schnapps). I didn’t realize at the time that I was a foodie, but I did know one thing: those cups of cocoa were awful. If it weren’t for the Schnapps, I would have passed on the whole affair. \u003c/p>\n\u003cp>It was only when I was an adult that I started to make real hot chocolate. I learned that there is a difference between hot cocoa and hot chocolate, and experimented with different cocoa powders and bittersweet bars, enjoying the results from both, but preferring hot chocolate. In case you’re curious, hot cocoa is made using cocoa powder, sugar, and milk, while hot chocolate is made with melted chocolate, sugar, and milk. For me, there’s just something about drizzling hot bittersweet chocolate into warmed milk that really satisfies both my hot beverage and chocolate cravings.\u003c/p>\n\u003cp>For years I topped my hot chocolate with either warm milk foam or whipped cream, which at the time seemed perfect. But, a few weeks ago, my mother created the ultimate topping for our steaming chocolate beverages: \u003cstrong>homemade marshmallow whip\u003c/strong>. She initially made a batch of \u003ca href=\"http://www.cooks.com/rec/doc/0,196,158177-224202,00.html\">All-Around Frosting from Cooks.com\u003c/a> to frost my daughters' gingerbread house, but we soon realized that this lovely confection had a far greater purpose in our lives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although the recipe is supposedly for frosting, the ingredients are everything you would need to make marshmallows, minus the gelatin, and the result is the lightest marshmallow whip you could ever hope for. My only recommendation is to half the recipe if you don't want a ton of it.\u003c/p>\n\u003cp>One of the things I love about using the homemade marshmallow whip is that it has a luscious creamy texture that melts beautifully into your hot chocolate. It is also rich and full enough to add body to your drink if you want to use low-fat or nonfat milk. And, you can always frost a cake or stick a gingerbread house together with it if afterward.\u003c/p>\n\u003cp>So the next time you crave a cup of hot chocolate, go for a version that doesn’t come in a paper cup and isn't made from a packet. Adding Schnapps, however, is completely up to you.\u003c/p>\n\u003cp>\u003cstrong>Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n•\t2 1/2 cups whole or low-fat milk\u003cbr>\n•\t4 ounces bittersweet chocolate, chopped\u003cbr>\n•\t2 tablespoons sugar\u003cbr>\n•\t1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cp>A. Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/p>\n\u003cp>B. Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/p>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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"info": "",
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"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"ted-radio-hour": {
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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