window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_75813": {
"type": "attachments",
"id": "bayareabites_75813",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75813",
"found": true
},
"parent": 822,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2007/12/porkchop.jpg",
"width": 320,
"height": 240
}
},
"publishDate": 1388429087,
"modified": 1388429087,
"caption": null,
"description": null,
"title": "porkchop",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"thy-tran": {
"type": "authors",
"id": "5018",
"meta": {
"index": "authors_1716337520",
"id": "5018",
"found": true
},
"name": "Thy Tran",
"firstName": "Thy",
"lastName": "Tran",
"slug": "thy-tran",
"email": "thy@wanderingspoon.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.",
"avatar": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Thy Tran | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/thy-tran"
},
"laura-pauli": {
"type": "authors",
"id": "5024",
"meta": {
"index": "authors_1716337520",
"id": "5024",
"found": true
},
"name": "Cucina Testa Rossa",
"firstName": "Laura",
"lastName": "Pauli",
"slug": "laura-pauli",
"email": "laura@cucinatestarossa.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!",
"avatar": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Cucina Testa Rossa | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laura-pauli"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.56131
},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"title": "recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 99
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 99
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_853": {
"type": "posts",
"id": "bayareabites_853",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "853",
"score": null,
"sort": [
1202228580000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1202228580,
"format": "aside",
"disqusTitle": "The Fundamental Techniques of Classic Cuisine - The French Culinary Institute",
"title": "The Fundamental Techniques of Classic Cuisine - The French Culinary Institute",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158479478X/kqedorg-20\">\u003cimg src=\"http://bp2.blogger.com/_sjoEtgFpsyI/R6iHZV57iJI/AAAAAAAAAB0/_bkFdUX6Gdc/s320/techniquescuisine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I could have saved $40,000 and 6 months, endless cuts and burns, bad hair days, bruised egos, fashion disasters, gas that could peel the paint off the side of a barn, and having cats follow me home because I smelled like a mackerel! If I'd only waited 5 years...\u003c/p>\n\u003cp>Y'all have heard me prattle on about cooking school and know that I attended the full time \u003ca href=\"http://www.frenchculinary.com/courses_cca.htm\">\u003cstrong>6-month culinary program\u003c/strong>\u003c/a> at the FCI a few years ago (and yes I experienced all of the above... in abundance!) so when I saw this book come out, I had to buy it. Like \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2004/12/a_note_about_my.html\">\u003cstrong>James Peterson's Sauces\u003c/strong>\u003c/a>, this book too could ballast a boat - all 500 pages! - but it is also a veritable treasure chest, a culinary Fort Knox if you will, of all things cooking. If \u003cem>Techniques\u003c/em> is the only cookbook you ever purchase, you'd be set.\u003c/p>\n\u003cp>\u003cem>Techniques\u003c/em> is almost verbatim our first quarter (6 week) curriculum. Really! Word for word, gram for gram, ingredient for ingredient. I even pulled out my notebook and compared the Sauces section. Exactly the same. Our first quarter was spent learning these 250 techniques. I had to learn all 250 since before I went to cooking school I burned water! I still do, just less often... But I digress... We then spent the next 3 quarters refining and practicing and expanding on all these techniques. So if you don't want to sacrifice 6 months and $40,000 and the above mentioned humiliations to attend cooking school, then buy this book and cook every recipe over and over and you will become an excellent cook. If you master all the skills and techniques in the book, you can walk into any kitchen (even in France!) and hold your own as this is the foundation of classic cooking and the language of the kitchen.\u003c/p>\n\u003cp>Hints and tips from the Deans and Chef Instructors pepper the book in every technique with tidbits such as \"...cook beans at a constant low temperature and cool them in their cooking liquid. ~Dean Alain Sailhac\" or \"Do not cover a chicken after roasting or it will steam and make the meat taste reheated.\" ~Dean Jacques Pepin\". It's like getting a personal cooking lesson from some of the world's the greatest chefs. A few that I'm not sure made it into the book that will I will never for include, \"If you have time to lean, you have time to clean ~Chef Henri Viain\" and \"What you put in the pot, you get out of the pot. ~Chef Pascal Beric\" and God love them both for their dedication to their students.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Techniques\u003c/em> teaches the 250 classic foundation techniques including stocks, sauces, soups, salads, eggs, potatoes, poultry, game, beef, veal, lamb, pork, fish, shellfish, marinades, stuffings, organ meats (my least favorite day in cooking school!), pastry dough, creams & custards, crepes, brioche, frozen desserts, meringues, mousses, and soufflés (my favorite day in cooking school! 🙂 As I flipped the pages, 6 months of my life flashed before my eyes, intermittently cringing while remembering slicing off the tip of my thumb on the mandoline or burning my wrist on the convection oven and laughing out loud picturing the over-whipped genoise, splattered pommes anna, and over-salted Poulet Rôti Grand-mère.\u003c/p>\n\u003cp>Many if not all of the recipes in my humble little blog, such as \u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/buon-natale-joyeux-noel-christmas-menu.jsp\">\u003cstrong>a Christmas Menu\u003c/strong>\u003c/a> and \u003ca href=\"http://kqedbayareabites.blogspot.com/2006/10/magret-de-canard-aux-figues-de-vende.jsp\">\u003cstrong>Magret de Canard aux Figues de Vendée\u003c/strong>\u003c/a>, are based on the foundation and techniques I learned in cooking school. \u003cem>Techniques\u003c/em> also explains in great detail terms in a kitchen, names of equipment and pots and pans (and the difference between stainless steel and aluminum, cast iron, non-stick and the benefits and pit falls of each), food safety, knifes and knife skills, and professional kitchen management.\u003c/p>\n\u003cp>If you want to become an great home chef or are considering or about to attend cooking school, I implore you to devour (pun intended) this book. If you learn all the techniques, or at least become familiar with them, then you will be leaps and bounds ahead of the game. Bon courage et bon appetit!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_RezxdPsA2AA/R6QiqUH9wrI/AAAAAAAAAAc/2ovzMDtce4o/s1600-h/FCI_grandmere.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_RezxdPsA2AA/R6QiqUH9wrI/AAAAAAAAAAc/2ovzMDtce4o/s320/FCI_grandmere.jpg\" border=\"0\">\u003c/a>\u003cbr>\nMichael, Beverly, Michele, and me proudly displaying our Poulet Rôti Grand-mère\u003c/p>\n\u003cp>\u003cstrong>Poulet Rôti Grand-mère -- Grandmother's Roast Chicken\u003c/strong>\u003cbr>\nServes 4\u003cbr>\nEstimated time: 1-1/2 hours\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>For the chicken:\u003c/strong>\u003cbr>\n• 3-1/2 lb (1.5 kg) roasting chicken (including neck, gizzards, heart)\u003cbr>\n• coarse salt, fresh ground pepper\u003cbr>\n• 2 tablespoons (30 gr) unsalted butter\u003cbr>\n• 2 tablespoons (30 ml) vegetable oil\u003cbr>\n• 3-1/2 ounces (100 gr) carrots, \u003cem>mirepoix\u003c/em> (rough chopped)\u003cbr>\n• 3-1/2 ounces (100 gr) onions, \u003cem>mirepoix\u003c/em> (rough chopped)\u003c/p>\n\u003cp>\u003cstrong>For the garnish:\u003c/strong>\u003cbr>\n• 14 ounces (400 gr) russet potatoes, peeled\u003cbr>\n• 3-1/2 ounces (100 gr) slab bacon\u003cbr>\n• 4-1/2 ounces (125 gr) button mushrooms, cleaned\u003cbr>\n• coarse salt, fresh ground pepper\u003cbr>\n• 2-1/2 ounces (70 gr) pearl onions\u003cbr>\n• 3 tablespoons (40 gr) unsalted butter\u003cbr>\n• 1 teaspoon (7 gr) sugar\u003cbr>\n• 2 tablespoons (30 ml) vegetable oil\u003cbr>\n• 2 tablespoons (10 gr) flat leaf parsley, finely chopped\u003c/p>\n\u003cp>\u003cstrong>For the gravy:\u003c/strong>\u003cbr>\n• 3-1/2 tablespoons (50 ml) dry white wine\u003cbr>\n• 2 cups + 2 tablespoons (500 ml) brown veal stock\u003cbr>\n• coarse salt, fresh ground pepper to taste (optional)\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n• Chef's Knife\u003cbr>\n• Trussing twine\u003cbr>\n• Trussing needle (optional)\u003cbr>\n• Heavy-bottomed roasting pan or poêle\u003cbr>\n• Instant read thermometer (if necessary)\u003cbr>\n• Paring knife\u003cbr>\n• Large shallow saucepan\u003cbr>\n• Strainer\u003cbr>\n• Small, sharp knife\u003cbr>\n• Sauté pan\u003cbr>\n• Slotted spoon\u003cbr>\n• Paper towels\u003cbr>\n• Stainless steel bowl\u003cbr>\n• Sautoir or russe\u003cbr>\n• Parchment paper\u003cbr>\n• Ovenproof poêle\u003cbr>\n• Heatproof bowl\u003cbr>\n• Wire rack\u003cbr>\n• Baking pan\u003cbr>\n• Wooden spoon\u003cbr>\n• Boning knife\u003cbr>\n• Large metal spoon\u003cbr>\n• 4 warm dinner plates (I will never ever ever forget Chef Henri admonishing us with \"Hot food, hot plate. Cold food, cold plate!\")\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Prepare your mise en place.\u003c/p>\n\u003cp>2. Preheat the oven to 450°F (232°C)\u003c/p>\n\u003cp>3. Remove and reserve the gizzard, neck and heart from the chicken; set the liver aside for another use. Using a chef's knife, carefully trim the chicken of excess fat. Season and truss the chicken.\u003c/p>\n\u003cp>4. Heat the butter and oil in a heavy-bottomed roasting pan or poêle over medium heat. Add the chicken and sear, turning frequently without pricking the skin, for about 10 minutes or until the thighs and legs are well-browned and the breast is just lightly browned.\u003c/p>\n\u003cp>5. When all sides have browned, turn the chicken on its back and add the gizzard, neck and heart to the pan. Place the pan in the oven and roast for 10 minutes.\u003c/p>\n\u003cp>6. Add the mirepoix vegetables and toss to coat with a bit of fat.\u003c/p>\n\u003cp>7. Continue to roast, basting frequently, for about 40 minutes or until the skin is golden brown and the juices run clear from a hole poked in the thigh or when the internal temperature measured between the breast and thigh registers 60°C to 66°C (140°F to 150°F).\u003c/p>\n\u003cp>8. While the chicken is roasting, prepare the garnish.\u003c/p>\n\u003cp>9. Using a paring knife, turn the potatoes into 5-centimeter (2-inch) cocottes (small football shapes with 7 sides). Place the potatoes in a single layer in a large shallow sauce pan with cold water to just barely cover over high heat. Bring to a simmer. Immediately remove from heat, drain well without refreshing, and set aside to air dry.\u003c/p>\n\u003cp>10. Cut the bacon into 1/2-inch (1.3-centimeter) thick slices and then into strips about 1/2-inch (1.3-centimeter) wide to form lardons.\u003c/p>\n\u003cp>11. Place the bacon in a sauté pan over medium-high heat and sauté for about 5 minutes or until the bacon has rendered its; fat but has not browned. sing a slotted spoon, transfer the lardons to paper towels to drain, leaving the rendered fat in the sauté pan.\u003c/p>\n\u003cp>12. If the mushrooms are small, leave them whole; if large, cut them into quarters. Add the mushrooms to the rendered bacon fat. Place the pan over medium heat, season the mushrooms with salt and pepper to taste, and sauté for about 5 minutes or until just lightly browned on the edges. Set aside.\u003c/p>\n\u003cp>13. Place the onions in a stainless steel bowl with hot water to cover. Soak for about 3 minutes or until the skins have loosened. Drain well and, using your fingertips, push off the skins.\u003c/p>\n\u003cp>14. Place onions in a single layer in a sautoir or russe just large enough to accommodate them over medium heat. Add 1 tablespoon (15 gr) of the butter, the sugar, and just enough water to barely cover the bottom of the pan. Salt to taste. Cover with a piece of parchment cut to the exact size of the pan opening to make a loose lid and glacer à brun (cook until a golden brown). (Take care not to use too much water, as the onions will steam and overcook rather than brown. They should begin to brown in the remaining butter after the water has evaporated.) Taste, and if necessary, add seasoning. Set aside and keep warm until ready to serve.\u003c/p>\n\u003cp>15. About 10 minutes before the chicken is ready to come out of the oven, heat an ovenproof poêle over medium heat. When hot but not smoking, add the oil. Add the potatoes, keeping them in a single layer. Sauté for about 5 minutes or until all of the potatoes are evenly browned. Add the remaining 2 tablespoons (25 gr) of butter and season with salt and pepper to taste. Please the potatoes in the oven and roast for 10 to 12 minutes or until golden brown and tender when pierced with the point of a small, sharp knife.\u003c/p>\n\u003cp>16. When all the garnish items have been cooked, combine them in a heatproof bowl. Toss to blend, then sprinkle with parsley. Set aside and keep warm for service.\u003c/p>\n\u003cp>17. When the chicken is done, remove it from the oven, drain off and reserve the fat, and transfer the bird to a wire rack placed over a baking pan to rest. While the chicken is resting, make the gravy (jus de rôti)\u003c/p>\n\u003cp>18. If the pan drippings have not caramelized during roasting, place the pan on the stovetop over high heat and bring to a boil. Boil just until the drippings caramelize; take care that they do not burn. Carefully drain off the fat. Lower the heat and add the white wine to the pan, stirring constantly with a wooden spoon to lift up the sucs and deglaze the pan. Add the stock and stir to combine. Bring to a boil, then lower the heat and cook at a bare simmer, stirring frequently, for about 10 minutes or until the mixture is slightly reduced and fall-flavored. Taste, and if necessary, season with salt and pepper. Strain. Keep warm until ready for service.\u003c/p>\n\u003cp>19. Using a boning knife, remove the breasts and the thighs from the chicken. Manchonner the ends of the drumsticks (cut off the big joint at the end of the drumstick) and the wings. Cut each breast half into two pieces on the bias. Cut the legs in half at the joint. Remove the thigh bones and any cartilage. You should now have 8 pieces\u003c/p>\n\u003cp>20. Assemble one leg piece with one breast piece on each of the four warm dinner plates, taking care that only one of the pieces on each plate has a bone.\u003c/p>\n\u003cp>21. Garnish each plate with an equal portion of the warm vegetables. Spoon the gravy around the chicken pieces. Serve remaining gravy on the side.\u003c/p>\n\u003cp>WHEW! All that for a roast chicken!\u003cbr>\nBon appetit!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>PS: Don't miss \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/05/conversation-with-dorothy-cann-hamilton.jsp\">\u003cstrong>Michael Procopio's interview with FCI President, Dorothy Cann Hamilton\u003c/strong>\u003c/a> where they discuss her PBS show \"Chef's Story,\" her tenure as Chairman of the James Beard House and her day job running the FCI.\u003c/p>\n\n",
"disqusIdentifier": "853 http://blogs.kqed.org/bayareabites/2008/02/05/the-fundamental-techniques-of-classic-cuisine-the-french-culinary-institute/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/02/05/the-fundamental-techniques-of-classic-cuisine-the-french-culinary-institute/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2053,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1207778050,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I could have saved $40,000 and 6 months, endless cuts and burns, bad hair days, bruised egos, fashion disasters, gas that could peel the paint off the side of a barn, and having cats follow me home because I smelled like a mackerel! If I'd only waited 5 years... Y'all have heard me prattle on",
"title": "The Fundamental Techniques of Classic Cuisine - The French Culinary Institute | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Fundamental Techniques of Classic Cuisine - The French Culinary Institute",
"datePublished": "2008-02-05T08:23:00-08:00",
"dateModified": "2008-04-09T14:54:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-fundamental-techniques-of-classic-cuisine-the-french-culinary-institute",
"status": "publish",
"path": "/bayareabites/853/the-fundamental-techniques-of-classic-cuisine-the-french-culinary-institute",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158479478X/kqedorg-20\">\u003cimg src=\"http://bp2.blogger.com/_sjoEtgFpsyI/R6iHZV57iJI/AAAAAAAAAB0/_bkFdUX6Gdc/s320/techniquescuisine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I could have saved $40,000 and 6 months, endless cuts and burns, bad hair days, bruised egos, fashion disasters, gas that could peel the paint off the side of a barn, and having cats follow me home because I smelled like a mackerel! If I'd only waited 5 years...\u003c/p>\n\u003cp>Y'all have heard me prattle on about cooking school and know that I attended the full time \u003ca href=\"http://www.frenchculinary.com/courses_cca.htm\">\u003cstrong>6-month culinary program\u003c/strong>\u003c/a> at the FCI a few years ago (and yes I experienced all of the above... in abundance!) so when I saw this book come out, I had to buy it. Like \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2004/12/a_note_about_my.html\">\u003cstrong>James Peterson's Sauces\u003c/strong>\u003c/a>, this book too could ballast a boat - all 500 pages! - but it is also a veritable treasure chest, a culinary Fort Knox if you will, of all things cooking. If \u003cem>Techniques\u003c/em> is the only cookbook you ever purchase, you'd be set.\u003c/p>\n\u003cp>\u003cem>Techniques\u003c/em> is almost verbatim our first quarter (6 week) curriculum. Really! Word for word, gram for gram, ingredient for ingredient. I even pulled out my notebook and compared the Sauces section. Exactly the same. Our first quarter was spent learning these 250 techniques. I had to learn all 250 since before I went to cooking school I burned water! I still do, just less often... But I digress... We then spent the next 3 quarters refining and practicing and expanding on all these techniques. So if you don't want to sacrifice 6 months and $40,000 and the above mentioned humiliations to attend cooking school, then buy this book and cook every recipe over and over and you will become an excellent cook. If you master all the skills and techniques in the book, you can walk into any kitchen (even in France!) and hold your own as this is the foundation of classic cooking and the language of the kitchen.\u003c/p>\n\u003cp>Hints and tips from the Deans and Chef Instructors pepper the book in every technique with tidbits such as \"...cook beans at a constant low temperature and cool them in their cooking liquid. ~Dean Alain Sailhac\" or \"Do not cover a chicken after roasting or it will steam and make the meat taste reheated.\" ~Dean Jacques Pepin\". It's like getting a personal cooking lesson from some of the world's the greatest chefs. A few that I'm not sure made it into the book that will I will never for include, \"If you have time to lean, you have time to clean ~Chef Henri Viain\" and \"What you put in the pot, you get out of the pot. ~Chef Pascal Beric\" and God love them both for their dedication to their students.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Techniques\u003c/em> teaches the 250 classic foundation techniques including stocks, sauces, soups, salads, eggs, potatoes, poultry, game, beef, veal, lamb, pork, fish, shellfish, marinades, stuffings, organ meats (my least favorite day in cooking school!), pastry dough, creams & custards, crepes, brioche, frozen desserts, meringues, mousses, and soufflés (my favorite day in cooking school! 🙂 As I flipped the pages, 6 months of my life flashed before my eyes, intermittently cringing while remembering slicing off the tip of my thumb on the mandoline or burning my wrist on the convection oven and laughing out loud picturing the over-whipped genoise, splattered pommes anna, and over-salted Poulet Rôti Grand-mère.\u003c/p>\n\u003cp>Many if not all of the recipes in my humble little blog, such as \u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/buon-natale-joyeux-noel-christmas-menu.jsp\">\u003cstrong>a Christmas Menu\u003c/strong>\u003c/a> and \u003ca href=\"http://kqedbayareabites.blogspot.com/2006/10/magret-de-canard-aux-figues-de-vende.jsp\">\u003cstrong>Magret de Canard aux Figues de Vendée\u003c/strong>\u003c/a>, are based on the foundation and techniques I learned in cooking school. \u003cem>Techniques\u003c/em> also explains in great detail terms in a kitchen, names of equipment and pots and pans (and the difference between stainless steel and aluminum, cast iron, non-stick and the benefits and pit falls of each), food safety, knifes and knife skills, and professional kitchen management.\u003c/p>\n\u003cp>If you want to become an great home chef or are considering or about to attend cooking school, I implore you to devour (pun intended) this book. If you learn all the techniques, or at least become familiar with them, then you will be leaps and bounds ahead of the game. Bon courage et bon appetit!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_RezxdPsA2AA/R6QiqUH9wrI/AAAAAAAAAAc/2ovzMDtce4o/s1600-h/FCI_grandmere.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_RezxdPsA2AA/R6QiqUH9wrI/AAAAAAAAAAc/2ovzMDtce4o/s320/FCI_grandmere.jpg\" border=\"0\">\u003c/a>\u003cbr>\nMichael, Beverly, Michele, and me proudly displaying our Poulet Rôti Grand-mère\u003c/p>\n\u003cp>\u003cstrong>Poulet Rôti Grand-mère -- Grandmother's Roast Chicken\u003c/strong>\u003cbr>\nServes 4\u003cbr>\nEstimated time: 1-1/2 hours\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>For the chicken:\u003c/strong>\u003cbr>\n• 3-1/2 lb (1.5 kg) roasting chicken (including neck, gizzards, heart)\u003cbr>\n• coarse salt, fresh ground pepper\u003cbr>\n• 2 tablespoons (30 gr) unsalted butter\u003cbr>\n• 2 tablespoons (30 ml) vegetable oil\u003cbr>\n• 3-1/2 ounces (100 gr) carrots, \u003cem>mirepoix\u003c/em> (rough chopped)\u003cbr>\n• 3-1/2 ounces (100 gr) onions, \u003cem>mirepoix\u003c/em> (rough chopped)\u003c/p>\n\u003cp>\u003cstrong>For the garnish:\u003c/strong>\u003cbr>\n• 14 ounces (400 gr) russet potatoes, peeled\u003cbr>\n• 3-1/2 ounces (100 gr) slab bacon\u003cbr>\n• 4-1/2 ounces (125 gr) button mushrooms, cleaned\u003cbr>\n• coarse salt, fresh ground pepper\u003cbr>\n• 2-1/2 ounces (70 gr) pearl onions\u003cbr>\n• 3 tablespoons (40 gr) unsalted butter\u003cbr>\n• 1 teaspoon (7 gr) sugar\u003cbr>\n• 2 tablespoons (30 ml) vegetable oil\u003cbr>\n• 2 tablespoons (10 gr) flat leaf parsley, finely chopped\u003c/p>\n\u003cp>\u003cstrong>For the gravy:\u003c/strong>\u003cbr>\n• 3-1/2 tablespoons (50 ml) dry white wine\u003cbr>\n• 2 cups + 2 tablespoons (500 ml) brown veal stock\u003cbr>\n• coarse salt, fresh ground pepper to taste (optional)\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n• Chef's Knife\u003cbr>\n• Trussing twine\u003cbr>\n• Trussing needle (optional)\u003cbr>\n• Heavy-bottomed roasting pan or poêle\u003cbr>\n• Instant read thermometer (if necessary)\u003cbr>\n• Paring knife\u003cbr>\n• Large shallow saucepan\u003cbr>\n• Strainer\u003cbr>\n• Small, sharp knife\u003cbr>\n• Sauté pan\u003cbr>\n• Slotted spoon\u003cbr>\n• Paper towels\u003cbr>\n• Stainless steel bowl\u003cbr>\n• Sautoir or russe\u003cbr>\n• Parchment paper\u003cbr>\n• Ovenproof poêle\u003cbr>\n• Heatproof bowl\u003cbr>\n• Wire rack\u003cbr>\n• Baking pan\u003cbr>\n• Wooden spoon\u003cbr>\n• Boning knife\u003cbr>\n• Large metal spoon\u003cbr>\n• 4 warm dinner plates (I will never ever ever forget Chef Henri admonishing us with \"Hot food, hot plate. Cold food, cold plate!\")\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Prepare your mise en place.\u003c/p>\n\u003cp>2. Preheat the oven to 450°F (232°C)\u003c/p>\n\u003cp>3. Remove and reserve the gizzard, neck and heart from the chicken; set the liver aside for another use. Using a chef's knife, carefully trim the chicken of excess fat. Season and truss the chicken.\u003c/p>\n\u003cp>4. Heat the butter and oil in a heavy-bottomed roasting pan or poêle over medium heat. Add the chicken and sear, turning frequently without pricking the skin, for about 10 minutes or until the thighs and legs are well-browned and the breast is just lightly browned.\u003c/p>\n\u003cp>5. When all sides have browned, turn the chicken on its back and add the gizzard, neck and heart to the pan. Place the pan in the oven and roast for 10 minutes.\u003c/p>\n\u003cp>6. Add the mirepoix vegetables and toss to coat with a bit of fat.\u003c/p>\n\u003cp>7. Continue to roast, basting frequently, for about 40 minutes or until the skin is golden brown and the juices run clear from a hole poked in the thigh or when the internal temperature measured between the breast and thigh registers 60°C to 66°C (140°F to 150°F).\u003c/p>\n\u003cp>8. While the chicken is roasting, prepare the garnish.\u003c/p>\n\u003cp>9. Using a paring knife, turn the potatoes into 5-centimeter (2-inch) cocottes (small football shapes with 7 sides). Place the potatoes in a single layer in a large shallow sauce pan with cold water to just barely cover over high heat. Bring to a simmer. Immediately remove from heat, drain well without refreshing, and set aside to air dry.\u003c/p>\n\u003cp>10. Cut the bacon into 1/2-inch (1.3-centimeter) thick slices and then into strips about 1/2-inch (1.3-centimeter) wide to form lardons.\u003c/p>\n\u003cp>11. Place the bacon in a sauté pan over medium-high heat and sauté for about 5 minutes or until the bacon has rendered its; fat but has not browned. sing a slotted spoon, transfer the lardons to paper towels to drain, leaving the rendered fat in the sauté pan.\u003c/p>\n\u003cp>12. If the mushrooms are small, leave them whole; if large, cut them into quarters. Add the mushrooms to the rendered bacon fat. Place the pan over medium heat, season the mushrooms with salt and pepper to taste, and sauté for about 5 minutes or until just lightly browned on the edges. Set aside.\u003c/p>\n\u003cp>13. Place the onions in a stainless steel bowl with hot water to cover. Soak for about 3 minutes or until the skins have loosened. Drain well and, using your fingertips, push off the skins.\u003c/p>\n\u003cp>14. Place onions in a single layer in a sautoir or russe just large enough to accommodate them over medium heat. Add 1 tablespoon (15 gr) of the butter, the sugar, and just enough water to barely cover the bottom of the pan. Salt to taste. Cover with a piece of parchment cut to the exact size of the pan opening to make a loose lid and glacer à brun (cook until a golden brown). (Take care not to use too much water, as the onions will steam and overcook rather than brown. They should begin to brown in the remaining butter after the water has evaporated.) Taste, and if necessary, add seasoning. Set aside and keep warm until ready to serve.\u003c/p>\n\u003cp>15. About 10 minutes before the chicken is ready to come out of the oven, heat an ovenproof poêle over medium heat. When hot but not smoking, add the oil. Add the potatoes, keeping them in a single layer. Sauté for about 5 minutes or until all of the potatoes are evenly browned. Add the remaining 2 tablespoons (25 gr) of butter and season with salt and pepper to taste. Please the potatoes in the oven and roast for 10 to 12 minutes or until golden brown and tender when pierced with the point of a small, sharp knife.\u003c/p>\n\u003cp>16. When all the garnish items have been cooked, combine them in a heatproof bowl. Toss to blend, then sprinkle with parsley. Set aside and keep warm for service.\u003c/p>\n\u003cp>17. When the chicken is done, remove it from the oven, drain off and reserve the fat, and transfer the bird to a wire rack placed over a baking pan to rest. While the chicken is resting, make the gravy (jus de rôti)\u003c/p>\n\u003cp>18. If the pan drippings have not caramelized during roasting, place the pan on the stovetop over high heat and bring to a boil. Boil just until the drippings caramelize; take care that they do not burn. Carefully drain off the fat. Lower the heat and add the white wine to the pan, stirring constantly with a wooden spoon to lift up the sucs and deglaze the pan. Add the stock and stir to combine. Bring to a boil, then lower the heat and cook at a bare simmer, stirring frequently, for about 10 minutes or until the mixture is slightly reduced and fall-flavored. Taste, and if necessary, season with salt and pepper. Strain. Keep warm until ready for service.\u003c/p>\n\u003cp>19. Using a boning knife, remove the breasts and the thighs from the chicken. Manchonner the ends of the drumsticks (cut off the big joint at the end of the drumstick) and the wings. Cut each breast half into two pieces on the bias. Cut the legs in half at the joint. Remove the thigh bones and any cartilage. You should now have 8 pieces\u003c/p>\n\u003cp>20. Assemble one leg piece with one breast piece on each of the four warm dinner plates, taking care that only one of the pieces on each plate has a bone.\u003c/p>\n\u003cp>21. Garnish each plate with an equal portion of the warm vegetables. Spoon the gravy around the chicken pieces. Serve remaining gravy on the side.\u003c/p>\n\u003cp>WHEW! All that for a roast chicken!\u003cbr>\nBon appetit!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PS: Don't miss \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/05/conversation-with-dorothy-cann-hamilton.jsp\">\u003cstrong>Michael Procopio's interview with FCI President, Dorothy Cann Hamilton\u003c/strong>\u003c/a> where they discuss her PBS show \"Chef's Story,\" her tenure as Chairman of the James Beard House and her day job running the FCI.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/853/the-fundamental-techniques-of-classic-cuisine-the-french-culinary-institute",
"authors": [
"5024"
],
"categories": [
"bayareabites_588",
"bayareabites_12"
],
"tags": [
"bayareabites_75",
"bayareabites_241",
"bayareabites_686",
"bayareabites_687"
],
"label": "bayareabites"
},
"bayareabites_851": {
"type": "posts",
"id": "bayareabites_851",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "851",
"score": null,
"sort": [
1202061600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1202061600,
"format": "aside",
"disqusTitle": "Resist the Box: Homemade Macaroni and Cheese",
"title": "Resist the Box: Homemade Macaroni and Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s1600-h/maccheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s320/maccheese.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed those two girls (as well as my husband and myself). Meals at our house are often a struggle between what I want to make and what they want to eat, with compromises on both sides. Luckily we all have pretty open palates so everyone is usually happy.\u003c/p>\n\u003cp>Last Friday night was a perfect example for how this little game of tug-of-war works. I wanted to make a brisket (a lovely \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> grass fed cut that I got at the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a>). My daughters, however, had other plans. When I mentioned in the morning that I would make them a barbecued brisket during our traditional Friday Movie Night dinner, they both looked at me and frowned. Maddie said she wanted macaroni and cheese and Sophie agreed. As we were late for school, I ignored the comment so we could finish our morning routine, find shoes and rain jackets, and leave the house five minutes late for the bell. Although I like my children to want to eat whatever I make, my general rule is that I'm the mom and the cook, so I get to decide and I was determined to make brisket. Later that day, however, as I walked toward the grocery story in the cold rain, shivering and trying not to step in puddles, I realized that my daughters might be on to something. It really was the perfect day for homemade macaroni and cheese, all oozy and gooey and warm. My cold body started to crave it.\u003c/p>\n\u003cp>One thing I love about macaroni and cheese (other than its wonderful comfort food appeal), is that you can tweak it to suit your family’s needs. You can pretty much use whatever cheeses you like: I’ve had Italian versions with mozzarella and provolone, traditional versions with cheddar and American cheeses, and more epicurean types made with a roux, beautiful European cheeses, and heavy cream. You can add meat (such as ham, which I think tastes delicious), vegetables and herbs (parsley, peas, spinach and wild mushrooms are great), eggs (to fluff it up in the oven), or even toasted nuts (which I once saw and, I must admit, found appalling).\u003c/p>\n\u003cp>At our house, however, macaroni and cheese is usually simply what the name suggests –macaroni, cheese, and some milk and butter along with seasonings for a little extra flavor. I'm a food purist (well, at least most of the time) and so don't like to add too many ingredients to the dish as I want to taste the delicious cheese and pasta flavors. I also like to use at least three different types of cheeses as it gives the dish a richer and more nuanced taste. It's great to throw in something creamy (I like medium Tillamook cheddar or Colby), something sharp like aged provolone, Parmesan, or Gruyère, and something with a slightly distinct taste like Fontina or Cotswold.\u003c/p>\n\u003cp>A general rule for homemade macaroni and cheese is to make sure that every piece of pasta is covered in some creamy goodness. You don’t want a rude awakening from comfort-food nirvana by biting into a piece of plain pasta instead of bubbling savory cheese-coated noodles. Likewise, it's unappealing when the cheese clumps together in separated blobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To coat each piece of pasta, I make a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>and then add in some warm milk and whatever creamy cheese I'm using, which makes a thick cheesy sauce. I then pour this over some previously cooked al dente pasta. I try to cook the pasta ahead of time, so it's room temperature or cool when I use it, which in turn brings the cheese sauce down in temperature when you mix them together. The pasta, now blanketed in the cheese sauce, is ready to mix with the other cheeses. Because the pasta isn't hot, the other cheeses don't immediately melt when you add them in, allowing them to instead melt into and permeate the pasta while it's baking. This also allows the three cheeses to maintain more distinct flavors in the final dish as they melt on their own instead of together. Once I add the pasta to the buttered baking dish, I top it all with fresh breadcrumbs (usually heels of sliced bread chopped in the Cuisinart), which end up melting into the cheese on top to create a crunchy and slightly salty topping for the dish.\u003c/p>\n\u003cp>When I pulled the final dish from the oven last Friday, the cheeses were bubbling up and the top was crispy and crunchy. I served everyone a healthy portion alongside a plate of green salad (the cool crispness of the lettuce nicely accented the hot cheesy pasta). So there we were, kids and adults devouring homemade macaroni and cheese while watching \u003ca href=\"http://disney.go.com/disneyvideos/animatedfilms/homeontherange/main.html\">Home on the Range\u003c/a>. As I sat there watching Maggie and Mrs. Calloway outwit Alameda Slim, I realized this was really the perfect dish for our evening. If you’re unfamiliar with the movie, Maggie and Mrs. Calloway are cows, and so it would have been unseemly to have the beef brisket for dinner.\u003c/p>\n\u003cp>\u003cstrong>Homemade Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lb smallish pasta (such as celentani, small penne, or elbow)\u003cbr>1 ½ cups grated and packed Tillamook medium cheddar or Colby cheese\u003cbr>1 cup grated and packed Fontina or Cotswold cheese\u003cbr>1 cup grated and packed Gruyère, Parmesan, or aged provolone cheese\u003cbr>2 cups whole milk plus ½ cup to pour in later\u003cbr>1 Tbsp butter\u003cbr>1 tsp flour\u003cbr>½ - 1 tsp salt\u003cbr>½ tsp pepper\u003cbr>A dash of nutmeg\u003cbr>½ cup fresh bread crumbs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Cook pasta until al dente. Run cold water over it in a colander until it cools. Set aside. Preheat oven to 350 degrees.\u003cbr>2. Butter a large casserole dish.\u003cbr>3. Grate cheeses and set them aside.\u003cbr>4. Heat the milk in a sauce pan, being sure not to let it boil. Turn off heat and cover until ready to use.\u003cbr>5. In a medium sauce pan, melt butter on medium heat. Whisk in the flour when it starts to bubble, making a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>.\u003cbr>6. Add in the 2 cups of warm milk, whisking to incorporate it into the roux. Warm on medium until small bubbles start to form in the milk.\u003cbr>7. Turn off the heat and add the Tillamook or Colby cheese, stirring until it evenly melts and becomes smooth.\u003cbr>8. Add a ½ tsp salt, the nutmeg and the pepper to season.\u003cbr>9. In a large pot or bowl, mix the cooled pasta with the cheese sauce. Stir until the sauce is completely incorporated. Taste a piece of pasta and add the other ½ tsp of salt and more pepper if desired.\u003cbr>10. Add in the other two cheeses and gently stir so most of the cheese retains its grated appearance.\u003cbr>11. Place pasta and cheese in the buttered casserole dish and drizzle the remaining half cup of milk on top.\u003cbr>12. Spread the fresh bread crumbs evenly on top.\u003cbr>13. Oil a piece of aluminum foil large enough to cover the casserole dish and tighten it around the sides, oil side down.\u003cbr>14. Bake for 20 – 25 minutes or until the cheese starts to bubble up from inside the pasta.\u003cbr>15. Uncover the dish and bake for another 5-7 minutes or until the top starts to nicely brown and crisp up. Serve immediately.\u003c/p>\n\n",
"disqusIdentifier": "851 http://blogs.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1303,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1264624374,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed",
"title": "Resist the Box: Homemade Macaroni and Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Resist the Box: Homemade Macaroni and Cheese",
"datePublished": "2008-02-03T10:00:00-08:00",
"dateModified": "2010-01-27T12:32:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "resist-the-box-homemade-macaroni-and-cheese",
"status": "publish",
"path": "/bayareabites/851/resist-the-box-homemade-macaroni-and-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s1600-h/maccheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R6FGKwMxAOI/AAAAAAAAAAM/Y7C0vhukAG0/s320/maccheese.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Before I start talking about Homemade Macaroni and Cheese, I wanted to say hello and introduce myself, as I'm a new blogger on BAB. I am a writer, editor, and mother of two 7-year old twin girls. I am also obsessed with food and so spend a lot of time thinking about what to feed those two girls (as well as my husband and myself). Meals at our house are often a struggle between what I want to make and what they want to eat, with compromises on both sides. Luckily we all have pretty open palates so everyone is usually happy.\u003c/p>\n\u003cp>Last Friday night was a perfect example for how this little game of tug-of-war works. I wanted to make a brisket (a lovely \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> grass fed cut that I got at the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a>). My daughters, however, had other plans. When I mentioned in the morning that I would make them a barbecued brisket during our traditional Friday Movie Night dinner, they both looked at me and frowned. Maddie said she wanted macaroni and cheese and Sophie agreed. As we were late for school, I ignored the comment so we could finish our morning routine, find shoes and rain jackets, and leave the house five minutes late for the bell. Although I like my children to want to eat whatever I make, my general rule is that I'm the mom and the cook, so I get to decide and I was determined to make brisket. Later that day, however, as I walked toward the grocery story in the cold rain, shivering and trying not to step in puddles, I realized that my daughters might be on to something. It really was the perfect day for homemade macaroni and cheese, all oozy and gooey and warm. My cold body started to crave it.\u003c/p>\n\u003cp>One thing I love about macaroni and cheese (other than its wonderful comfort food appeal), is that you can tweak it to suit your family’s needs. You can pretty much use whatever cheeses you like: I’ve had Italian versions with mozzarella and provolone, traditional versions with cheddar and American cheeses, and more epicurean types made with a roux, beautiful European cheeses, and heavy cream. You can add meat (such as ham, which I think tastes delicious), vegetables and herbs (parsley, peas, spinach and wild mushrooms are great), eggs (to fluff it up in the oven), or even toasted nuts (which I once saw and, I must admit, found appalling).\u003c/p>\n\u003cp>At our house, however, macaroni and cheese is usually simply what the name suggests –macaroni, cheese, and some milk and butter along with seasonings for a little extra flavor. I'm a food purist (well, at least most of the time) and so don't like to add too many ingredients to the dish as I want to taste the delicious cheese and pasta flavors. I also like to use at least three different types of cheeses as it gives the dish a richer and more nuanced taste. It's great to throw in something creamy (I like medium Tillamook cheddar or Colby), something sharp like aged provolone, Parmesan, or Gruyère, and something with a slightly distinct taste like Fontina or Cotswold.\u003c/p>\n\u003cp>A general rule for homemade macaroni and cheese is to make sure that every piece of pasta is covered in some creamy goodness. You don’t want a rude awakening from comfort-food nirvana by biting into a piece of plain pasta instead of bubbling savory cheese-coated noodles. Likewise, it's unappealing when the cheese clumps together in separated blobs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To coat each piece of pasta, I make a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>and then add in some warm milk and whatever creamy cheese I'm using, which makes a thick cheesy sauce. I then pour this over some previously cooked al dente pasta. I try to cook the pasta ahead of time, so it's room temperature or cool when I use it, which in turn brings the cheese sauce down in temperature when you mix them together. The pasta, now blanketed in the cheese sauce, is ready to mix with the other cheeses. Because the pasta isn't hot, the other cheeses don't immediately melt when you add them in, allowing them to instead melt into and permeate the pasta while it's baking. This also allows the three cheeses to maintain more distinct flavors in the final dish as they melt on their own instead of together. Once I add the pasta to the buttered baking dish, I top it all with fresh breadcrumbs (usually heels of sliced bread chopped in the Cuisinart), which end up melting into the cheese on top to create a crunchy and slightly salty topping for the dish.\u003c/p>\n\u003cp>When I pulled the final dish from the oven last Friday, the cheeses were bubbling up and the top was crispy and crunchy. I served everyone a healthy portion alongside a plate of green salad (the cool crispness of the lettuce nicely accented the hot cheesy pasta). So there we were, kids and adults devouring homemade macaroni and cheese while watching \u003ca href=\"http://disney.go.com/disneyvideos/animatedfilms/homeontherange/main.html\">Home on the Range\u003c/a>. As I sat there watching Maggie and Mrs. Calloway outwit Alameda Slim, I realized this was really the perfect dish for our evening. If you’re unfamiliar with the movie, Maggie and Mrs. Calloway are cows, and so it would have been unseemly to have the beef brisket for dinner.\u003c/p>\n\u003cp>\u003cstrong>Homemade Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 lb smallish pasta (such as celentani, small penne, or elbow)\u003cbr>1 ½ cups grated and packed Tillamook medium cheddar or Colby cheese\u003cbr>1 cup grated and packed Fontina or Cotswold cheese\u003cbr>1 cup grated and packed Gruyère, Parmesan, or aged provolone cheese\u003cbr>2 cups whole milk plus ½ cup to pour in later\u003cbr>1 Tbsp butter\u003cbr>1 tsp flour\u003cbr>½ - 1 tsp salt\u003cbr>½ tsp pepper\u003cbr>A dash of nutmeg\u003cbr>½ cup fresh bread crumbs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta until al dente. Run cold water over it in a colander until it cools. Set aside. Preheat oven to 350 degrees.\u003cbr>2. Butter a large casserole dish.\u003cbr>3. Grate cheeses and set them aside.\u003cbr>4. Heat the milk in a sauce pan, being sure not to let it boil. Turn off heat and cover until ready to use.\u003cbr>5. In a medium sauce pan, melt butter on medium heat. Whisk in the flour when it starts to bubble, making a \u003ca href=\"http://www.cooking.com/techniques/vidtech.asp?id=29\">roux \u003c/a>.\u003cbr>6. Add in the 2 cups of warm milk, whisking to incorporate it into the roux. Warm on medium until small bubbles start to form in the milk.\u003cbr>7. Turn off the heat and add the Tillamook or Colby cheese, stirring until it evenly melts and becomes smooth.\u003cbr>8. Add a ½ tsp salt, the nutmeg and the pepper to season.\u003cbr>9. In a large pot or bowl, mix the cooled pasta with the cheese sauce. Stir until the sauce is completely incorporated. Taste a piece of pasta and add the other ½ tsp of salt and more pepper if desired.\u003cbr>10. Add in the other two cheeses and gently stir so most of the cheese retains its grated appearance.\u003cbr>11. Place pasta and cheese in the buttered casserole dish and drizzle the remaining half cup of milk on top.\u003cbr>12. Spread the fresh bread crumbs evenly on top.\u003cbr>13. Oil a piece of aluminum foil large enough to cover the casserole dish and tighten it around the sides, oil side down.\u003cbr>14. Bake for 20 – 25 minutes or until the cheese starts to bubble up from inside the pasta.\u003cbr>15. Uncover the dish and bake for another 5-7 minutes or until the top starts to nicely brown and crisp up. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/851/resist-the-box-homemade-macaroni-and-cheese",
"authors": [
"5016"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_731",
"bayareabites_678",
"bayareabites_679",
"bayareabites_677"
],
"label": "bayareabites"
},
"bayareabites_833": {
"type": "posts",
"id": "bayareabites_833",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "833",
"score": null,
"sort": [
1200115140000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1200115140,
"format": "aside",
"disqusTitle": "Getting Blood from an Orange",
"title": "Getting Blood from an Orange",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFFlL2M8I/AAAAAAAAAKk/C62rKqTDi6U/s1600-h/bloodfromorange.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFFlL2M8I/AAAAAAAAAKk/C62rKqTDi6U/s320/bloodfromorange.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are you as tired of 2008 as I am? The stock market is tanking as miserably as the housing market, winter storms have left us without power for days (and, in one case I know, without a roof), and I just might scream if I listen to any more caucus coverage. The general mood is anything but sanguine. Is there any good news?\u003c/p>\n\u003cp>Well, yes. California's citrus crops have been doing rather nicely, especially when compared to \u003ca href=\"http://money.cnn.com/2007/01/16/news/economy/california_citrus/index.htm\">last year's disastrous freeze\u003c/a>. I realize this isn't the most exciting news in the world, but I feel the need keep my joys simple this year, and what could be simpler than a small, roundish piece of fruit?\u003c/p>\n\u003cp>Of all the known oranges in the universe, my favorite is the Citrus sinensis, or blood orange. There are three common varieties of which I am aware: the Sicilian Tarocco, the Spanish Sanguinello, and the Moro, which is grown right here. Not exactly \"right here\", but rather in San Diego. And Texas and Florida, but those are two states I generally try not to think about.\u003c/p>\n\u003cp>Blood oranges aren't exactly a revelation to most foodies today. In fact, some may think them overplayed and mildly pretentious (before you say anything, remember: glass houses). But, if you can reach back into your past, when you weren't so jaded about food a moment...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first time I encountered a blood orange, I was fascinated. Don't tell me you weren't. The stupid thought of, \"It's an orange, but it's red!\" popped out of my mouth. Thank God I was among friends. I think I also used the word \"neat\". The flavor was, of course, citrusy, but tinged with berries. The acid wasn't overpowering and there was a hint of bitterness behind the sweet of it. It was a fruit I could wholly identify with. I bought up several and ate them out-of-hand, I put them into salads, I squeezed them for juice, which I still do. Apparently, so should you. Read on:\u003c/p>\n\u003cp>Anthocyanin, the pigment, which gives the orange its distinctive interior color (and possibly gives the fruit its subtle berry-flavored notes), is a powerful antioxidant that neutralizes the effects of free-radical chemicals within our bodies. Free radicals, if you haven't heard, are in part responsible for cancer and, even more horrifying to some people, aging. Anthocyanins also help prevent ulcers and improve one's vision, so drink and eat up.\u003c/p>\n\u003cp>Blood Orange Salad\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFH1L2M9I/AAAAAAAAAKs/HaPQ0otMGoI/s1600-h/orangesalad.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFH1L2M9I/AAAAAAAAAKs/HaPQ0otMGoI/s320/orangesalad.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I want to thank Erik Cosselmon of \u003ca href=\"http://www.kokkari.com/\">Kokkari\u003c/a> for this one. There are innumerable ways to slip blood oranges into salads, but this is my favorite method, by far. It's great to eat as either a salad course or as dessert.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>3 blood oranges (Moro are used here, but use whichever you want or can find)\u003cbr>2 to 3 dates (I used Medjools), pit removed and cut into slivers\u003cbr>1/4 cup walnuts, either toasted and salted or candied. I vote candied.\u003cbr>Olive oil for drizzling, the best you've got.\u003cbr>Rose water for more drizzling.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. With a very sharp knife, cut skin from the oranges. Slice the flesh into 1/2-inch pieces, across the grain, so that they look rather like bleeding morning glories. Arrange on your serving dish of choice.\u003c/p>\n\u003cp>2. Sprinkle slivered dates and walnuts over and around the orange slices.\u003c/p>\n\u003cp>3. Drizzle with olive oil.\u003c/p>\n\u003cp>4. Drizzle with rose water (orange blossom water works very well, too, if rosewater reminds you too much of your grandmother). Be very sparing with the rose water, otherwise your salad will smell rather whorish, in my opinion.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve and eat. Exhausting recipe, I know. I'll do my best to present you with something easier next time.\u003c/p>\n\n",
"disqusIdentifier": "833 http://blogs.kqed.org/bayareabites/2008/01/11/getting-blood-from-an-orange/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/11/getting-blood-from-an-orange/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 635,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1207784503,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are you as tired of 2008 as I am? The stock market is tanking as miserably as the housing market, winter storms have left us without power for days (and, in one case I know, without a roof), and I just might scream if I listen to any more caucus coverage. The general mood is",
"title": "Getting Blood from an Orange | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Getting Blood from an Orange",
"datePublished": "2008-01-11T21:19:00-08:00",
"dateModified": "2008-04-09T16:41:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "getting-blood-from-an-orange",
"status": "publish",
"path": "/bayareabites/833/getting-blood-from-an-orange",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFFlL2M8I/AAAAAAAAAKk/C62rKqTDi6U/s1600-h/bloodfromorange.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFFlL2M8I/AAAAAAAAAKk/C62rKqTDi6U/s320/bloodfromorange.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are you as tired of 2008 as I am? The stock market is tanking as miserably as the housing market, winter storms have left us without power for days (and, in one case I know, without a roof), and I just might scream if I listen to any more caucus coverage. The general mood is anything but sanguine. Is there any good news?\u003c/p>\n\u003cp>Well, yes. California's citrus crops have been doing rather nicely, especially when compared to \u003ca href=\"http://money.cnn.com/2007/01/16/news/economy/california_citrus/index.htm\">last year's disastrous freeze\u003c/a>. I realize this isn't the most exciting news in the world, but I feel the need keep my joys simple this year, and what could be simpler than a small, roundish piece of fruit?\u003c/p>\n\u003cp>Of all the known oranges in the universe, my favorite is the Citrus sinensis, or blood orange. There are three common varieties of which I am aware: the Sicilian Tarocco, the Spanish Sanguinello, and the Moro, which is grown right here. Not exactly \"right here\", but rather in San Diego. And Texas and Florida, but those are two states I generally try not to think about.\u003c/p>\n\u003cp>Blood oranges aren't exactly a revelation to most foodies today. In fact, some may think them overplayed and mildly pretentious (before you say anything, remember: glass houses). But, if you can reach back into your past, when you weren't so jaded about food a moment...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first time I encountered a blood orange, I was fascinated. Don't tell me you weren't. The stupid thought of, \"It's an orange, but it's red!\" popped out of my mouth. Thank God I was among friends. I think I also used the word \"neat\". The flavor was, of course, citrusy, but tinged with berries. The acid wasn't overpowering and there was a hint of bitterness behind the sweet of it. It was a fruit I could wholly identify with. I bought up several and ate them out-of-hand, I put them into salads, I squeezed them for juice, which I still do. Apparently, so should you. Read on:\u003c/p>\n\u003cp>Anthocyanin, the pigment, which gives the orange its distinctive interior color (and possibly gives the fruit its subtle berry-flavored notes), is a powerful antioxidant that neutralizes the effects of free-radical chemicals within our bodies. Free radicals, if you haven't heard, are in part responsible for cancer and, even more horrifying to some people, aging. Anthocyanins also help prevent ulcers and improve one's vision, so drink and eat up.\u003c/p>\n\u003cp>Blood Orange Salad\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFH1L2M9I/AAAAAAAAAKs/HaPQ0otMGoI/s1600-h/orangesalad.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R4aFH1L2M9I/AAAAAAAAAKs/HaPQ0otMGoI/s320/orangesalad.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I want to thank Erik Cosselmon of \u003ca href=\"http://www.kokkari.com/\">Kokkari\u003c/a> for this one. There are innumerable ways to slip blood oranges into salads, but this is my favorite method, by far. It's great to eat as either a salad course or as dessert.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>3 blood oranges (Moro are used here, but use whichever you want or can find)\u003cbr>2 to 3 dates (I used Medjools), pit removed and cut into slivers\u003cbr>1/4 cup walnuts, either toasted and salted or candied. I vote candied.\u003cbr>Olive oil for drizzling, the best you've got.\u003cbr>Rose water for more drizzling.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. With a very sharp knife, cut skin from the oranges. Slice the flesh into 1/2-inch pieces, across the grain, so that they look rather like bleeding morning glories. Arrange on your serving dish of choice.\u003c/p>\n\u003cp>2. Sprinkle slivered dates and walnuts over and around the orange slices.\u003c/p>\n\u003cp>3. Drizzle with olive oil.\u003c/p>\n\u003cp>4. Drizzle with rose water (orange blossom water works very well, too, if rosewater reminds you too much of your grandmother). Be very sparing with the rose water, otherwise your salad will smell rather whorish, in my opinion.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve and eat. Exhausting recipe, I know. I'll do my best to present you with something easier next time.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/833/getting-blood-from-an-orange",
"authors": [
"5017"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_636",
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_823": {
"type": "posts",
"id": "bayareabites_823",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "823",
"score": null,
"sort": [
1198917900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198917900,
"format": "aside",
"disqusTitle": "Indian Food on YouTube: The Vah Reh Vah Chef",
"title": "Indian Food on YouTube: The Vah Reh Vah Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n",
"disqusIdentifier": "823 http://blogs.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 383,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1198917900,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Sanjay Thumma is my current favorite time suck. It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn",
"title": "Indian Food on YouTube: The Vah Reh Vah Chef | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Indian Food on YouTube: The Vah Reh Vah Chef",
"datePublished": "2007-12-29T00:45:00-08:00",
"dateModified": "2007-12-29T00:45:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "indian-food-on-youtube-the-vah-reh-vah-chef",
"status": "publish",
"path": "/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef",
"authors": [
"5018"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_107",
"bayareabites_67",
"bayareabites_14754",
"bayareabites_617"
],
"label": "bayareabites"
},
"bayareabites_822": {
"type": "posts",
"id": "bayareabites_822",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "822",
"score": null,
"sort": [
1198859040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198859040,
"format": "aside",
"disqusTitle": "Lucky Pork",
"title": "Lucky Pork",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n",
"disqusIdentifier": "822 http://blogs.kqed.org/bayareabites/2007/12/28/lucky-pork/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/28/lucky-pork/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 820,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1388429287,
"excerpt": "This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.",
"title": "Lucky Pork | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lucky Pork",
"datePublished": "2007-12-28T08:24:00-08:00",
"dateModified": "2013-12-30T10:48:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lucky-pork",
"status": "publish",
"path": "/bayareabites/822/lucky-pork",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/822/lucky-pork",
"authors": [
"5017"
],
"categories": [
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_52",
"bayareabites_3211",
"bayareabites_1686",
"bayareabites_616"
],
"featImg": "bayareabites_75813",
"label": "bayareabites"
},
"bayareabites_818": {
"type": "posts",
"id": "bayareabites_818",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "818",
"score": null,
"sort": [
1198426380000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198426380,
"format": "aside",
"disqusTitle": "Shrimp to Die For",
"title": "Shrimp to Die For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s1600-h/shrimp_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s320/shrimp_farm.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "818 http://blogs.kqed.org/bayareabites/2007/12/23/shrimp-to-die-for/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/23/shrimp-to-die-for/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1228,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1205780104,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks. Thus, I blame him for my momentary lapse of politics. It's been roughly a year",
"title": "Shrimp to Die For | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Shrimp to Die For",
"datePublished": "2007-12-23T08:13:00-08:00",
"dateModified": "2008-03-17T11:55:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "shrimp-to-die-for",
"status": "publish",
"path": "/bayareabites/818/shrimp-to-die-for",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s1600-h/shrimp_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s320/shrimp_farm.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/818/shrimp-to-die-for",
"authors": [
"5018"
],
"categories": [
"bayareabites_12",
"bayareabites_60"
],
"tags": [
"bayareabites_323",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_816": {
"type": "posts",
"id": "bayareabites_816",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "816",
"score": null,
"sort": [
1198256400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198256400,
"format": "aside",
"disqusTitle": "Gravlax",
"title": "Gravlax",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tWz1L2MrI/AAAAAAAAAIM/-npKE3JncG4/s1600-h/akvtsalm.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tWz1L2MrI/AAAAAAAAAIM/-npKE3JncG4/s320/akvtsalm.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When the weather turns cold and Christmasy, what do you think about? Chances are you think about roaring fires, snowflake-patterned sweaters, or lacing the chestnut stuffing with arsenic. Me, I think about Scandinavian food. In particular, my mind wanders to gravlax.\u003c/p>\n\u003cp>Perhaps it's just a reaction against all the frosted sugar cookies and enforced glee, but the desire for something clean and salty that comes from a land prone to waves of alcoholism and depression during the long, dark, and cold winter months is irresistible to me.\u003c/p>\n\u003cp>Gravlax, gravad lax, gravlaks, graavilohi or graflax. However you spell it, it's salmon cured with salt, sugar, and dill. Traditionally, it is served with a gravlaxsas-- a sauce of dill and mustard, and with dense, dark bread or boiled potatoes, but Christmastime is no time to think of tradition, certainly.\u003c/p>\n\u003cp>Gravlax is a fisherman's dish, originally of salmon salted and the buried in the sand above the high tide line. If you hadn't made the connection between the Scandinavian grav and our word grave, then you weren't paying attention. It should now come as no surprise that the true meaning of gravlax is \"salmon dug into the ground.\" If you, in turn, could now explain to me the true meaning of Christmas, I'll call us even.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The original dish was somewhat fermented, not unlike the way those clever Vietnamese make that lovely fish sauce I used to put into everything, but times have changed. Today, the only burying done to the salmon is in salt and sugar.\u003c/p>\n\u003cp>If you are as tired of cookies and fudge as I am, this is a great treat to take to a party or have at your own. It's remarkably easy, taking very little skill, which I appreciate during the Holidays. All that is required is a little forward planning.\u003c/p>\n\u003cp>Gravlax\u003c/p>\n\u003cp>There are hundreds of recipes for gravlax. I don't know why, since it's basically the product of very few ingredients. The one I used for the purposes of this blog is a good one, but everyone, especially Norwegians, is bound to argue about the exact ratio of salt to sugar. All I have to say is please, not on Christmas, Dawn, not on Christmas.\u003c/p>\n\u003cp>Ingredients\u003c/p>\n\u003cp>1 to 2 pounds salmon fillet, sliced into equal pieces. If you want to get fancy, buy center cuts. I, however, do not care.\u003cbr>\n1/4 cup kosher salt\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n1 teaspoon of cracked black pepper\u003cbr>\n1 bunch of dill\u003cbr>\na splash or two of alcohol-- Akvavit is traditional, but vodka or brandy works well, too.\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>1. Remove pin bones, if any, from salmon with needle nose pliers or tweezers.\u003cbr>\n2. In a small bowl, combine salt, sugar, and pepper.\u003cbr>\n3. Rub both sides of salmon fillets with salt and sugar mixture. My salt and sugar, when preparing my mise en place for this blog looked very much like a granulated Maidenform bra when poured.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXB1L2MtI/AAAAAAAAAIc/LZog2_t_kQE/s1600-h/maidenform.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXB1L2MtI/AAAAAAAAAIc/LZog2_t_kQE/s320/maidenform.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Spread remaining sugar and salt mixture onto the pink, fleshy side of the fillets and sprinkle with your booze of choice, but not too much.\u003c/p>\n\u003cp>5. Lay dill more or less evenly over one of the fillets. I like to crush it in my hands to release the essential oils. Place the second fillet on top of it to form a sandwich, with the salmon acting as the bread. If this is difficult for you to follow, I don't want to know you.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXNFL2MuI/AAAAAAAAAIk/7iCLVUTBA4c/s1600-h/laxsandwich.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXNFL2MuI/AAAAAAAAAIk/7iCLVUTBA4c/s320/laxsandwich.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Place your \"sandwich in an appropriately-sized freezer bag, removing as much air as possible. Close the bag.\u003c/p>\n\u003cp>7. Place your package in a shallow baking dish or pan and place a weight evenly over it. There is much disagreement about this step. Some people like 5-to-8 pounds of weight, others, none at all. Weighing down the salmon produces a denser finished (or Finnish, in this case) product. I decided to go for something lightweight in both the literal and literary sense.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tW6lL2MsI/AAAAAAAAAIU/2HxxJRX3XJA/s1600-h/heavyweight.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tW6lL2MsI/AAAAAAAAAIU/2HxxJRX3XJA/s320/heavyweight.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Refrigerate for 2 to 3 days, turning the salmon every 12 hours or so.\u003c/p>\n\u003cp>9. After the appropriate amount of time, take salmon out of the bag, scrap off most of the dill and pat dry with paper towels. Once cured, the gravlax should stay \"fresh\", or at least, good, for a week, if refrigerated and well-wrapped.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To serve, slice at a 45 degree angle, as thinly as possible and leaving the skin behind. Drink a little glasas of Akvavit or vodka to toast your good fortunes. Or drink a bit of champagne, that pairs well, too. Did I mention that this is a great New Year's Eve or New Year's Day breakfast dish? No? Well, it is.\u003c/p>\n\n",
"disqusIdentifier": "816 http://blogs.kqed.org/bayareabites/2007/12/21/gravlax/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/21/gravlax/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 793,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1207778080,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When the weather turns cold and Christmasy, what do you think about? Chances are you think about roaring fires, snowflake-patterned sweaters, or lacing the chestnut stuffing with arsenic. Me, I think about Scandinavian food. In particular, my mind wanders to gravlax. Perhaps it's just a reaction against all the frosted sugar cookies and enforced glee,",
"title": "Gravlax | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gravlax",
"datePublished": "2007-12-21T09:00:00-08:00",
"dateModified": "2008-04-09T14:54:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gravlax",
"status": "publish",
"path": "/bayareabites/816/gravlax",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tWz1L2MrI/AAAAAAAAAIM/-npKE3JncG4/s1600-h/akvtsalm.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tWz1L2MrI/AAAAAAAAAIM/-npKE3JncG4/s320/akvtsalm.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When the weather turns cold and Christmasy, what do you think about? Chances are you think about roaring fires, snowflake-patterned sweaters, or lacing the chestnut stuffing with arsenic. Me, I think about Scandinavian food. In particular, my mind wanders to gravlax.\u003c/p>\n\u003cp>Perhaps it's just a reaction against all the frosted sugar cookies and enforced glee, but the desire for something clean and salty that comes from a land prone to waves of alcoholism and depression during the long, dark, and cold winter months is irresistible to me.\u003c/p>\n\u003cp>Gravlax, gravad lax, gravlaks, graavilohi or graflax. However you spell it, it's salmon cured with salt, sugar, and dill. Traditionally, it is served with a gravlaxsas-- a sauce of dill and mustard, and with dense, dark bread or boiled potatoes, but Christmastime is no time to think of tradition, certainly.\u003c/p>\n\u003cp>Gravlax is a fisherman's dish, originally of salmon salted and the buried in the sand above the high tide line. If you hadn't made the connection between the Scandinavian grav and our word grave, then you weren't paying attention. It should now come as no surprise that the true meaning of gravlax is \"salmon dug into the ground.\" If you, in turn, could now explain to me the true meaning of Christmas, I'll call us even.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The original dish was somewhat fermented, not unlike the way those clever Vietnamese make that lovely fish sauce I used to put into everything, but times have changed. Today, the only burying done to the salmon is in salt and sugar.\u003c/p>\n\u003cp>If you are as tired of cookies and fudge as I am, this is a great treat to take to a party or have at your own. It's remarkably easy, taking very little skill, which I appreciate during the Holidays. All that is required is a little forward planning.\u003c/p>\n\u003cp>Gravlax\u003c/p>\n\u003cp>There are hundreds of recipes for gravlax. I don't know why, since it's basically the product of very few ingredients. The one I used for the purposes of this blog is a good one, but everyone, especially Norwegians, is bound to argue about the exact ratio of salt to sugar. All I have to say is please, not on Christmas, Dawn, not on Christmas.\u003c/p>\n\u003cp>Ingredients\u003c/p>\n\u003cp>1 to 2 pounds salmon fillet, sliced into equal pieces. If you want to get fancy, buy center cuts. I, however, do not care.\u003cbr>\n1/4 cup kosher salt\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n1 teaspoon of cracked black pepper\u003cbr>\n1 bunch of dill\u003cbr>\na splash or two of alcohol-- Akvavit is traditional, but vodka or brandy works well, too.\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>1. Remove pin bones, if any, from salmon with needle nose pliers or tweezers.\u003cbr>\n2. In a small bowl, combine salt, sugar, and pepper.\u003cbr>\n3. Rub both sides of salmon fillets with salt and sugar mixture. My salt and sugar, when preparing my mise en place for this blog looked very much like a granulated Maidenform bra when poured.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXB1L2MtI/AAAAAAAAAIc/LZog2_t_kQE/s1600-h/maidenform.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXB1L2MtI/AAAAAAAAAIc/LZog2_t_kQE/s320/maidenform.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Spread remaining sugar and salt mixture onto the pink, fleshy side of the fillets and sprinkle with your booze of choice, but not too much.\u003c/p>\n\u003cp>5. Lay dill more or less evenly over one of the fillets. I like to crush it in my hands to release the essential oils. Place the second fillet on top of it to form a sandwich, with the salmon acting as the bread. If this is difficult for you to follow, I don't want to know you.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXNFL2MuI/AAAAAAAAAIk/7iCLVUTBA4c/s1600-h/laxsandwich.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tXNFL2MuI/AAAAAAAAAIk/7iCLVUTBA4c/s320/laxsandwich.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Place your \"sandwich in an appropriately-sized freezer bag, removing as much air as possible. Close the bag.\u003c/p>\n\u003cp>7. Place your package in a shallow baking dish or pan and place a weight evenly over it. There is much disagreement about this step. Some people like 5-to-8 pounds of weight, others, none at all. Weighing down the salmon produces a denser finished (or Finnish, in this case) product. I decided to go for something lightweight in both the literal and literary sense.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tW6lL2MsI/AAAAAAAAAIU/2HxxJRX3XJA/s1600-h/heavyweight.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R2tW6lL2MsI/AAAAAAAAAIU/2HxxJRX3XJA/s320/heavyweight.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Refrigerate for 2 to 3 days, turning the salmon every 12 hours or so.\u003c/p>\n\u003cp>9. After the appropriate amount of time, take salmon out of the bag, scrap off most of the dill and pat dry with paper towels. Once cured, the gravlax should stay \"fresh\", or at least, good, for a week, if refrigerated and well-wrapped.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To serve, slice at a 45 degree angle, as thinly as possible and leaving the skin behind. Drink a little glasas of Akvavit or vodka to toast your good fortunes. Or drink a bit of champagne, that pairs well, too. Did I mention that this is a great New Year's Eve or New Year's Day breakfast dish? No? Well, it is.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/816/gravlax",
"authors": [
"5017"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_605",
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_805": {
"type": "posts",
"id": "bayareabites_805",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "805",
"score": null,
"sort": [
1197156120000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1197156120,
"format": "aside",
"disqusTitle": "Intuitive Tamales",
"title": "Intuitive Tamales",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's trick with tuna and egg salad--grating onion into the mayonnaise--still perks up my sandwiches.\u003c/p>\n\u003cp>From Maria, though, I learned the most important lessons: cooking with my senses.\u003c/p>\n\u003cp>While I watched, Maria made tortillas with handfuls of flour and finger-lengths of shortening. Growing up in Texas, she had to wake up early every morning to make the family's tortillas, forty on an average day and maybe a hundred or so for special Sundays. She grabbed an empty wine bottle whenever she needed to roll out dough, and from only two pans she made incredible feasts for our house. None of us would admit to being homesick, but listening to Maria talk about her food and then eating her meals made all of us feel like we actually belonged in that drafty, tumble-down, New England house.\u003c/p>\n\u003cp>I don't have any of her recipes, because she never wrote them down, but like stories and memories, I can recite them just as she did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s1600-h/tamales_ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s320/tamales_ingredients.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"In San Antonio, where my family lives, you can find bags of masa dough in the markets. My mother doesn't need to make her own anymore. We use Crisco now, but if you want, you can use lard or butter. Even oil. But I would never use oil. Why make tamales with oil? If you don't have chicken stock, some water from the tap is good. Just remember to add salt then.\"\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s1600-h/tamales_husks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s320/tamales_husks.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Be sure to open the middle of the husks when you soak them and put a plate on top, so they can get wet equally. Save the biggest ones for wrapping. The smaller ones, just tear like this into ribbons for tying.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s1600-h/tamales_test.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s320/tamales_test.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Mix together a six handfuls of masa, two handfuls of Crisco, the same amount of stock and some salt. Blend them together really well. We use a mixer at home. You can tell when you have the right combination when a little ball of the dough floats in water.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s1600-h/tamales_filling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s320/tamales_filling.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"You can fill them with anything really. We use pork that my mother cooks, but here at school I put all kinds of things in them. Today, I took some of the sweet potatoes from the cafeteria.\"\u003c/em> [In the photo, you can see a dollop of chipotle sauce that I now like to add to my sweet potato tamales, plus a sprinkling of kosher salt. After sweet potatoes or yams are roasted whole, their peels slip right off; mash with a fork.]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s1600-h/tamales_wrapping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s320/tamales_wrapping1.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Spread a little bit of the dough on the corn leaf, enough to cover a third of it. When you put the filling on, be sure to leave a little of the dough peeking around the edges, so that it will close up well.\"\u003c/em> [In this recent version, I topped the sweet potatoes with some grated pepper jack cheese tossed with sliced scallions.]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s1600-h/tamales_steamer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s320/tamales_steamer.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Fold the leaf in thirds, like a letter, then bend up the end. Tie it, if you want. Or, if you are making a lot, you can just put them down close together and they will keep each other closed. You need to steam them for a long time, longer than you really want. Open one and try it to see if it's done. They like it if you put a towel over them while they steam.\u003c/em> [Chinese bamboo or metal stackable steamers are perfect for steaming tamales in single layers. Small tamales require 40 minutes and larger ones up to 1 1/2 or 2 hours to cook through.]\u003c/p>\n\n",
"disqusIdentifier": "805 http://blogs.kqed.org/bayareabites/2007/12/08/intuitive-tamales/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/08/intuitive-tamales/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 647,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1207778123,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's",
"title": "Intuitive Tamales | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Intuitive Tamales",
"datePublished": "2007-12-08T15:22:00-08:00",
"dateModified": "2008-04-09T14:55:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "intuitive-tamales",
"status": "publish",
"path": "/bayareabites/805/intuitive-tamales",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's trick with tuna and egg salad--grating onion into the mayonnaise--still perks up my sandwiches.\u003c/p>\n\u003cp>From Maria, though, I learned the most important lessons: cooking with my senses.\u003c/p>\n\u003cp>While I watched, Maria made tortillas with handfuls of flour and finger-lengths of shortening. Growing up in Texas, she had to wake up early every morning to make the family's tortillas, forty on an average day and maybe a hundred or so for special Sundays. She grabbed an empty wine bottle whenever she needed to roll out dough, and from only two pans she made incredible feasts for our house. None of us would admit to being homesick, but listening to Maria talk about her food and then eating her meals made all of us feel like we actually belonged in that drafty, tumble-down, New England house.\u003c/p>\n\u003cp>I don't have any of her recipes, because she never wrote them down, but like stories and memories, I can recite them just as she did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s1600-h/tamales_ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s320/tamales_ingredients.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"In San Antonio, where my family lives, you can find bags of masa dough in the markets. My mother doesn't need to make her own anymore. We use Crisco now, but if you want, you can use lard or butter. Even oil. But I would never use oil. Why make tamales with oil? If you don't have chicken stock, some water from the tap is good. Just remember to add salt then.\"\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s1600-h/tamales_husks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s320/tamales_husks.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Be sure to open the middle of the husks when you soak them and put a plate on top, so they can get wet equally. Save the biggest ones for wrapping. The smaller ones, just tear like this into ribbons for tying.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s1600-h/tamales_test.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s320/tamales_test.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Mix together a six handfuls of masa, two handfuls of Crisco, the same amount of stock and some salt. Blend them together really well. We use a mixer at home. You can tell when you have the right combination when a little ball of the dough floats in water.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s1600-h/tamales_filling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s320/tamales_filling.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"You can fill them with anything really. We use pork that my mother cooks, but here at school I put all kinds of things in them. Today, I took some of the sweet potatoes from the cafeteria.\"\u003c/em> [In the photo, you can see a dollop of chipotle sauce that I now like to add to my sweet potato tamales, plus a sprinkling of kosher salt. After sweet potatoes or yams are roasted whole, their peels slip right off; mash with a fork.]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s1600-h/tamales_wrapping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s320/tamales_wrapping1.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Spread a little bit of the dough on the corn leaf, enough to cover a third of it. When you put the filling on, be sure to leave a little of the dough peeking around the edges, so that it will close up well.\"\u003c/em> [In this recent version, I topped the sweet potatoes with some grated pepper jack cheese tossed with sliced scallions.]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s1600-h/tamales_steamer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s320/tamales_steamer.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Fold the leaf in thirds, like a letter, then bend up the end. Tie it, if you want. Or, if you are making a lot, you can just put them down close together and they will keep each other closed. You need to steam them for a long time, longer than you really want. Open one and try it to see if it's done. They like it if you put a towel over them while they steam.\u003c/em> [Chinese bamboo or metal stackable steamers are perfect for steaming tamales in single layers. Small tamales require 40 minutes and larger ones up to 1 1/2 or 2 hours to cook through.]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/805/intuitive-tamales",
"authors": [
"5018"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_537",
"bayareabites_180",
"bayareabites_574",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_796": {
"type": "posts",
"id": "bayareabites_796",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "796",
"score": null,
"sort": [
1196442120000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1196442120,
"format": "aside",
"disqusTitle": "Nog",
"title": "Nog",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n",
"disqusIdentifier": "796 http://blogs.kqed.org/bayareabites/2007/11/30/nog/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/30/nog/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 955,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1388452110,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts",
"title": "Nog | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nog",
"datePublished": "2007-11-30T09:02:00-08:00",
"dateModified": "2013-12-30T17:08:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "nog",
"status": "publish",
"path": "/bayareabites/796/nog",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/796/nog",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1244",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_557",
"bayareabites_69",
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_789": {
"type": "posts",
"id": "bayareabites_789",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "789",
"score": null,
"sort": [
1195743600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1195743600,
"format": "aside",
"disqusTitle": "gobble gobble: what to do with your thanksgiving leftovers",
"title": "gobble gobble: what to do with your thanksgiving leftovers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n",
"disqusIdentifier": "789 http://blogs.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1256,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1571964085,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for",
"title": "gobble gobble: what to do with your thanksgiving leftovers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "gobble gobble: what to do with your thanksgiving leftovers",
"datePublished": "2007-11-22T07:00:00-08:00",
"dateModified": "2019-10-24T17:41:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gobble-gobble-what-to-do-with-your-thanksgiving-leftovers",
"status": "publish",
"path": "/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/789/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers",
"authors": [
"5015"
],
"categories": [
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_278",
"bayareabites_346",
"bayareabites_430",
"bayareabites_546",
"bayareabites_547",
"bayareabites_542",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543",
"bayareabites_544",
"bayareabites_545"
],
"label": "bayareabites"
},
"bayareabites_778": {
"type": "posts",
"id": "bayareabites_778",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "778",
"score": null,
"sort": [
1194631200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1194631200,
"format": "aside",
"disqusTitle": "The Hangtown Fry",
"title": "The Hangtown Fry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hangmans-noose-708574.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hangmans-noose-708570.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I moved to San Francisco, I knew surprisingly little about the City, which suited me fine, since I have never felt the need for too much advanced knowledge about anything. And I had no desire to trade the fantasy I had of \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> and a chorus of flannel-clad gay men singing the Rice-a-roni jingle from a cable car as it crested some hill or other with the reality of some homeless guy defecating in front of me on Capp Street as he ranted incoherently.\u003c/p>\n\u003cp>Once moved, I had a formulated a shortlist of what I thought were very San Francisco-y things I needed to experience. One: Visit Alcatraz, no matter how touristy. That I finally accomplished this year. Two: Read Tales of the City by Armistad Maupin. Still haven't gotten around to it, much to my friend Bill's irritation. Three: oh, there were lots of things on that list, but way down near the bottom of my to-dos was eating a dish called Hangtown Fry. Why? I think I read about it in a cookbook somewhere at some point and I got it into my head that it was more \u003cfont>ur\u003c/font>-San Francisco that sourdough bread. So I was wrong. But not by much. The Hangtown Fry \u003cfont>is\u003c/font> a very old school San Francisco dish-- take a look at the Tadich Grill menu if you don't believe me, but the hangtown in question was not, as I had hoped, our City-by-the-currently oil- streaked-Bay. That particular honor goes to Placerville, a charming little town in the Sierra Foothills formerly fraught with multiple crises of identity.\u003c/p>\n\u003cp>Originally called Dry Diggins by the miners who carted their dry soil from there to the river to wash out the gold, Placerville's second sobriquet was collected in a pique of impromptu vigilante justice. Tired of being robbed of their hard-earned gold at knife point, some merchants and miners of the area suggested making human swings out of three men accused of the crime. Since this was the first such recorded hanging in the Mother Lode area, the camp was rechristened \"Hangtown\", leaving its old name to blow away like so much dust. As the town grew up and struggled to become respectable, the best of their marketing minds came up with the more child and virgin-friendly \"Placerville.\" I suppose they could have done worse.\u003c/p>\n\u003cp>It was at some point in the early life of Dry Diggins/Hangtown/Placerville that, as legend has it, a newly rich gold miner walked into the restaurant of the El Dorado Hotel and demanded the most expensive meal that could be had there, mumbling something about being tired of eating nothing but canned beans. What he was given was a scramble of eggs, oysters, and bacon. Perhaps the chef misunderstood him and made the richest meal he could think of rather than the most expensive. Whatever the case, he was charged a princely sum since, it was explained, \"Canned oysters had to be shipped in from Boston, eggs were as scarce as pig feathers, and bacon was just as expensive.\" Of course, as read at \u003ca href=\"http://comspark.com/chronicles/hangtownfry.shtml\">Gold Rush Chronicles\u003c/a>, \"Eggs, bacon, and oysters were the only ingredients the chef could find. Chickens were portable so the camp had eggs early on, oysters were prolific in San Francisco Bay at the time, and bacon would keep without refrigeration.\" I somehow doubt this miner held onto his money for very long. At least he got a good meal.\u003cbr>\n\u003cfont>\u003cbr>\nHangtown Fry\u003c/font>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2394-700458.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2394-700079.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Many of the recipes I found called for the use of a non-stick pan. Since I strongly suspect the humoring chef at the El Dorado Hotel had no acquaintance with Teflon, I asked my trusty cast iron skillet to take on the job instead, to keep in the spirit of all things 49'er. Of course, it is also doubtful that he utilized a gas stove, overhead electric lighting, or an ipod. My spirit carries me only so far.\u003c/p>\n\u003cp>This particular recipe is an artery clogger, near as rich as anything one might care to put in one's mouth. I decided to go for broke, otherwise, what's the point, really? There are lighter versions of this dish, certainly, but the spirit of the thing is it's richness. This was made at the request of a man who stumbled upon a gold strike after months of eating nothing but beans, after all. Life expectancy rates were lower then and no one knew the meaning of cholesterol. Shave a few months off your own life and try it.\u003c/p>\n\u003cp>\u003cfont>Ingredients:\u003c/font>\u003c/p>\n\u003cp>3 whole hen's eggs (if using Plover's eggs, 4)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1/4 teaspoon of salt\u003cbr>\n1/8 teaspoon of nutmeg\u003cbr>\na turn or two of your pepper grinder\u003cbr>\n6 small oysters, alive and in their shells...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2384-728481.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2384-728124.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>enough flour for dredging the shelled oysters as they lay dying\u003cbr>\n1 tablespoon of cow's butter\u003cbr>\n1 tablespoon chopped parsley (I use the curly kind because I have finally rejected my previous rejection of it)\u003cbr>\n3 strips of thickly sliced bacon\u003c/p>\n\u003cp>\u003cfont>Preparation:\u003c/font>\u003c/p>\n\u003cp>1. Into a pan heated to medium intensity, place your bacon and fry until crispy. Remove to a paper or cotton tea towel to drain and cool. Reserve the bacon drippings.\u003c/p>\n\u003cp>2. Combine cream, salt, pepper, nutmeg and oysters in a bowl and beat until egg yolks are just incorporated.\u003c/p>\n\u003cp>3. Drop shelled (you may have to do that yourself if your mother is not available to help you) oysters into flour to coat lightly and suffocate. Tap off any excess flour.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2386-729044.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2386-728581.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. With the bacon grease still hot in the skillet on mediumish heat, introduce the oysters to the fat and brown on each side. About 45 seconds to one minute per hemisphere. Do not overcook, since a certain degree of juicy sweetness is desired of them. Remove from heat onto paper or other materialed towel.\u003c/p>\n\u003cp>5. If the bacon grease is hissing and spitting at you, I find the best way to deal with such rudeness is to ignore it. Return to it once it has cooled down sufficiently to introduce it to it's new fat friend, butter.\u003c/p>\n\u003cp>6. Add egg mixture to the butter/grease melange and treat suitably, as one might treat an omelet, say. When half way cooked through, crumble in some of the bacon, add the oysters, and cook the other half of the way.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Remove your newly developed Hangtown Fry to some sort of plate and have at it while it is still warm.\u003c/p>\n\n",
"disqusIdentifier": "778 http://blogs.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1107,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1207778173,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before I moved to San Francisco, I knew surprisingly little about the City, which suited me fine, since I have never felt the need for too much advanced knowledge about anything. And I had no desire to trade the fantasy I had of Carol Doda and a chorus of flannel-clad gay men singing the Rice-a-roni",
"title": "The Hangtown Fry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Hangtown Fry",
"datePublished": "2007-11-09T10:00:00-08:00",
"dateModified": "2008-04-09T14:56:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-hangtown-fry",
"status": "publish",
"path": "/bayareabites/778/the-hangtown-fry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hangmans-noose-708574.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hangmans-noose-708570.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I moved to San Francisco, I knew surprisingly little about the City, which suited me fine, since I have never felt the need for too much advanced knowledge about anything. And I had no desire to trade the fantasy I had of \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> and a chorus of flannel-clad gay men singing the Rice-a-roni jingle from a cable car as it crested some hill or other with the reality of some homeless guy defecating in front of me on Capp Street as he ranted incoherently.\u003c/p>\n\u003cp>Once moved, I had a formulated a shortlist of what I thought were very San Francisco-y things I needed to experience. One: Visit Alcatraz, no matter how touristy. That I finally accomplished this year. Two: Read Tales of the City by Armistad Maupin. Still haven't gotten around to it, much to my friend Bill's irritation. Three: oh, there were lots of things on that list, but way down near the bottom of my to-dos was eating a dish called Hangtown Fry. Why? I think I read about it in a cookbook somewhere at some point and I got it into my head that it was more \u003cfont>ur\u003c/font>-San Francisco that sourdough bread. So I was wrong. But not by much. The Hangtown Fry \u003cfont>is\u003c/font> a very old school San Francisco dish-- take a look at the Tadich Grill menu if you don't believe me, but the hangtown in question was not, as I had hoped, our City-by-the-currently oil- streaked-Bay. That particular honor goes to Placerville, a charming little town in the Sierra Foothills formerly fraught with multiple crises of identity.\u003c/p>\n\u003cp>Originally called Dry Diggins by the miners who carted their dry soil from there to the river to wash out the gold, Placerville's second sobriquet was collected in a pique of impromptu vigilante justice. Tired of being robbed of their hard-earned gold at knife point, some merchants and miners of the area suggested making human swings out of three men accused of the crime. Since this was the first such recorded hanging in the Mother Lode area, the camp was rechristened \"Hangtown\", leaving its old name to blow away like so much dust. As the town grew up and struggled to become respectable, the best of their marketing minds came up with the more child and virgin-friendly \"Placerville.\" I suppose they could have done worse.\u003c/p>\n\u003cp>It was at some point in the early life of Dry Diggins/Hangtown/Placerville that, as legend has it, a newly rich gold miner walked into the restaurant of the El Dorado Hotel and demanded the most expensive meal that could be had there, mumbling something about being tired of eating nothing but canned beans. What he was given was a scramble of eggs, oysters, and bacon. Perhaps the chef misunderstood him and made the richest meal he could think of rather than the most expensive. Whatever the case, he was charged a princely sum since, it was explained, \"Canned oysters had to be shipped in from Boston, eggs were as scarce as pig feathers, and bacon was just as expensive.\" Of course, as read at \u003ca href=\"http://comspark.com/chronicles/hangtownfry.shtml\">Gold Rush Chronicles\u003c/a>, \"Eggs, bacon, and oysters were the only ingredients the chef could find. Chickens were portable so the camp had eggs early on, oysters were prolific in San Francisco Bay at the time, and bacon would keep without refrigeration.\" I somehow doubt this miner held onto his money for very long. At least he got a good meal.\u003cbr>\n\u003cfont>\u003cbr>\nHangtown Fry\u003c/font>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2394-700458.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2394-700079.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Many of the recipes I found called for the use of a non-stick pan. Since I strongly suspect the humoring chef at the El Dorado Hotel had no acquaintance with Teflon, I asked my trusty cast iron skillet to take on the job instead, to keep in the spirit of all things 49'er. Of course, it is also doubtful that he utilized a gas stove, overhead electric lighting, or an ipod. My spirit carries me only so far.\u003c/p>\n\u003cp>This particular recipe is an artery clogger, near as rich as anything one might care to put in one's mouth. I decided to go for broke, otherwise, what's the point, really? There are lighter versions of this dish, certainly, but the spirit of the thing is it's richness. This was made at the request of a man who stumbled upon a gold strike after months of eating nothing but beans, after all. Life expectancy rates were lower then and no one knew the meaning of cholesterol. Shave a few months off your own life and try it.\u003c/p>\n\u003cp>\u003cfont>Ingredients:\u003c/font>\u003c/p>\n\u003cp>3 whole hen's eggs (if using Plover's eggs, 4)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1/4 teaspoon of salt\u003cbr>\n1/8 teaspoon of nutmeg\u003cbr>\na turn or two of your pepper grinder\u003cbr>\n6 small oysters, alive and in their shells...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2384-728481.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2384-728124.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>enough flour for dredging the shelled oysters as they lay dying\u003cbr>\n1 tablespoon of cow's butter\u003cbr>\n1 tablespoon chopped parsley (I use the curly kind because I have finally rejected my previous rejection of it)\u003cbr>\n3 strips of thickly sliced bacon\u003c/p>\n\u003cp>\u003cfont>Preparation:\u003c/font>\u003c/p>\n\u003cp>1. Into a pan heated to medium intensity, place your bacon and fry until crispy. Remove to a paper or cotton tea towel to drain and cool. Reserve the bacon drippings.\u003c/p>\n\u003cp>2. Combine cream, salt, pepper, nutmeg and oysters in a bowl and beat until egg yolks are just incorporated.\u003c/p>\n\u003cp>3. Drop shelled (you may have to do that yourself if your mother is not available to help you) oysters into flour to coat lightly and suffocate. Tap off any excess flour.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2386-729044.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2386-728581.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. With the bacon grease still hot in the skillet on mediumish heat, introduce the oysters to the fat and brown on each side. About 45 seconds to one minute per hemisphere. Do not overcook, since a certain degree of juicy sweetness is desired of them. Remove from heat onto paper or other materialed towel.\u003c/p>\n\u003cp>5. If the bacon grease is hissing and spitting at you, I find the best way to deal with such rudeness is to ignore it. Return to it once it has cooled down sufficiently to introduce it to it's new fat friend, butter.\u003c/p>\n\u003cp>6. Add egg mixture to the butter/grease melange and treat suitably, as one might treat an omelet, say. When half way cooked through, crumble in some of the bacon, add the oysters, and cook the other half of the way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Remove your newly developed Hangtown Fry to some sort of plate and have at it while it is still warm.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/778/the-hangtown-fry",
"authors": [
"5017"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_521",
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_756": {
"type": "posts",
"id": "bayareabites_756",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "756",
"score": null,
"sort": [
1192807080000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1192807080,
"format": "aside",
"disqusTitle": "Foraging for the Apocalype",
"title": "Foraging for the Apocalype",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n",
"disqusIdentifier": "756 http://blogs.kqed.org/bayareabites/2007/10/19/foraging-for-the-apocalype/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/19/foraging-for-the-apocalype/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1260,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1192807080,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome",
"title": "Foraging for the Apocalype | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Foraging for the Apocalype",
"datePublished": "2007-10-19T08:18:00-07:00",
"dateModified": "2007-10-19T08:18:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "foraging-for-the-apocalype",
"status": "publish",
"path": "/bayareabites/756/foraging-for-the-apocalype",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/756/foraging-for-the-apocalype",
"authors": [
"5017"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_474",
"bayareabites_472",
"bayareabites_52",
"bayareabites_473"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"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.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"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.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=recipes": {
"isFetching": false,
"latestQuery": {
"from": 1176,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_853",
"bayareabites_851",
"bayareabites_833",
"bayareabites_823",
"bayareabites_822",
"bayareabites_818",
"bayareabites_816",
"bayareabites_805",
"bayareabites_796",
"bayareabites_789",
"bayareabites_778",
"bayareabites_756"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_recipes": {
"isLoading": true
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_75": {
"type": "terms",
"id": "bayareabites_75",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "75",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cucina testa rossa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cucina testa rossa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 39,
"slug": "cucina-testa-rossa",
"isLoading": false,
"link": "/bayareabites/tag/cucina-testa-rossa"
},
"bayareabites_241": {
"type": "terms",
"id": "bayareabites_241",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "241",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dorothy cann hamilton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dorothy cann hamilton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 206,
"slug": "dorothy-cann-hamilton",
"isLoading": false,
"link": "/bayareabites/tag/dorothy-cann-hamilton"
},
"bayareabites_686": {
"type": "terms",
"id": "bayareabites_686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "French Culinary Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "French Culinary Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 651,
"slug": "french-culinary-institute",
"isLoading": false,
"link": "/bayareabites/tag/french-culinary-institute"
},
"bayareabites_687": {
"type": "terms",
"id": "bayareabites_687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roast chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roast chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 652,
"slug": "roast-chicken",
"isLoading": false,
"link": "/bayareabites/tag/roast-chicken"
},
"bayareabites_731": {
"type": "terms",
"id": "bayareabites_731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casseroles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casseroles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 696,
"slug": "casseroles",
"isLoading": false,
"link": "/bayareabites/tag/casseroles"
},
"bayareabites_678": {
"type": "terms",
"id": "bayareabites_678",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "678",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 643,
"slug": "kids-food",
"isLoading": false,
"link": "/bayareabites/tag/kids-food"
},
"bayareabites_679": {
"type": "terms",
"id": "bayareabites_679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mac and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mac and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 644,
"slug": "mac-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/mac-and-cheese"
},
"bayareabites_677": {
"type": "terms",
"id": "bayareabites_677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macaroni and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macaroni and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 642,
"slug": "macaroni-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/macaroni-and-cheese"
},
"bayareabites_636": {
"type": "terms",
"id": "bayareabites_636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blood oranges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blood oranges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 601,
"slug": "blood-oranges",
"isLoading": false,
"link": "/bayareabites/tag/blood-oranges"
},
"bayareabites_52": {
"type": "terms",
"id": "bayareabites_52",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "52",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael procopio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael procopio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 15,
"slug": "michael-procopio",
"isLoading": false,
"link": "/bayareabites/tag/michael-procopio"
},
"bayareabites_107": {
"type": "terms",
"id": "bayareabites_107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "india",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "india Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 71,
"slug": "india",
"isLoading": false,
"link": "/bayareabites/tag/india"
},
"bayareabites_67": {
"type": "terms",
"id": "bayareabites_67",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "67",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thy tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thy tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 31,
"slug": "thy-tran",
"isLoading": false,
"link": "/bayareabites/tag/thy-tran"
},
"bayareabites_14754": {
"type": "terms",
"id": "bayareabites_14754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 281,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/tag/video"
},
"bayareabites_617": {
"type": "terms",
"id": "bayareabites_617",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "617",
"found": true
},
"relationships": {},
"featImg": null,
"name": "youtube",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "youtube Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 582,
"slug": "youtube",
"isLoading": false,
"link": "/bayareabites/tag/youtube"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_3211": {
"type": "terms",
"id": "bayareabites_3211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2202,
"slug": "new-year",
"isLoading": false,
"link": "/bayareabites/tag/new-year"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_616": {
"type": "terms",
"id": "bayareabites_616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 581,
"slug": "pork",
"isLoading": false,
"link": "/bayareabites/tag/pork"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_605": {
"type": "terms",
"id": "bayareabites_605",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "605",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gravlaks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gravlaks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 570,
"slug": "gravlaks",
"isLoading": false,
"link": "/bayareabites/tag/gravlaks"
},
"bayareabites_537": {
"type": "terms",
"id": "bayareabites_537",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "537",
"found": true
},
"relationships": {},
"featImg": null,
"name": "family recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "family recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 502,
"slug": "family-recipes",
"isLoading": false,
"link": "/bayareabites/tag/family-recipes"
},
"bayareabites_180": {
"type": "terms",
"id": "bayareabites_180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 145,
"slug": "mexican",
"isLoading": false,
"link": "/bayareabites/tag/mexican"
},
"bayareabites_574": {
"type": "terms",
"id": "bayareabites_574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tamales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tamales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 539,
"slug": "tamales",
"isLoading": false,
"link": "/bayareabites/tag/tamales"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_557": {
"type": "terms",
"id": "bayareabites_557",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "557",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggnog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggnog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 522,
"slug": "eggnog",
"isLoading": false,
"link": "/bayareabites/tag/eggnog"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_346": {
"type": "terms",
"id": "bayareabites_346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim goodfriend",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim goodfriend Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 311,
"slug": "kim-goodfriend",
"isLoading": false,
"link": "/bayareabites/tag/kim-goodfriend"
},
"bayareabites_430": {
"type": "terms",
"id": "bayareabites_430",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "430",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim laidlaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim laidlaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 395,
"slug": "kim-laidlaw",
"isLoading": false,
"link": "/bayareabites/tag/kim-laidlaw"
},
"bayareabites_546": {
"type": "terms",
"id": "bayareabites_546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 511,
"slug": "leftovers",
"isLoading": false,
"link": "/bayareabites/tag/leftovers"
},
"bayareabites_547": {
"type": "terms",
"id": "bayareabites_547",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "547",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pot pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pot pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 512,
"slug": "pot-pie",
"isLoading": false,
"link": "/bayareabites/tag/pot-pie"
},
"bayareabites_542": {
"type": "terms",
"id": "bayareabites_542",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "542",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quesadillas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quesadillas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 507,
"slug": "quesadillas",
"isLoading": false,
"link": "/bayareabites/tag/quesadillas"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_544": {
"type": "terms",
"id": "bayareabites_544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yam soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yam soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 509,
"slug": "yam-soup",
"isLoading": false,
"link": "/bayareabites/tag/yam-soup"
},
"bayareabites_545": {
"type": "terms",
"id": "bayareabites_545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 510,
"slug": "yams",
"isLoading": false,
"link": "/bayareabites/tag/yams"
},
"bayareabites_521": {
"type": "terms",
"id": "bayareabites_521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hangtown fry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hangtown fry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 486,
"slug": "hangtown-fry",
"isLoading": false,
"link": "/bayareabites/tag/hangtown-fry"
},
"bayareabites_474": {
"type": "terms",
"id": "bayareabites_474",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "474",
"found": true
},
"relationships": {},
"featImg": null,
"name": "acorns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "acorns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 439,
"slug": "acorns",
"isLoading": false,
"link": "/bayareabites/tag/acorns"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_473": {
"type": "terms",
"id": "bayareabites_473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pancakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pancakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 438,
"slug": "pancakes",
"isLoading": false,
"link": "/bayareabites/tag/pancakes"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}