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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cakedamour04-745311.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cakedamour04-745278.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I love food. I think the fact that I maintain a food blog might hint at that. I also happen to love film. If we suspend our disbelief for a moment and pretend that food and film were women and that I were somehow straight, my relationship with the two of them would go something like this...\u003c/p>\n\u003cp>Film was my first love. She was wild, emotional, larger-than-life. We dated through high school and most of our university years, but we'd grown apart by our senior year. We loved each other but just couldn't commit ourselves to a serious, exclusive relationship.\u003c/p>\n\u003cp>Along comes Food, who'd been there all along, to console me. Stable and nurturing with both feet planted firmly in the earth, I thought \"Oh, how blind have I been not to have seen her all my life?\" She moved in with me and we started planning our future meals together.\u003c/p>\n\u003cp>Several years later, Food and I are still together, but part of me misses Film and always will. I confess sneaking off to see her every once in a while. Food pretends not to mind too much when she finds the theater stubs in my coat pocket. We've talked about my problem in couples therapy and, to my surprise, she confessed that she's always wondered what it felt like to be on Film.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food, Film and Me. That's my idea of a three-way.\u003c/p>\n\u003cp>Are you nauseated? No? Then continue...\u003c/p>\n\u003cp>Food on Film. That's the topic for today. Yes, we've all seen \u003ca href=\"http://www.imdb.com/title/tt0092603/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9YmFiZXR0ZSdzfGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=1;ft=21;fm=1\">Babette's Feast\u003c/a> (30 times), \u003ca href=\"http://www.imdb.com/title/tt0103994/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9TGlrZSBXYXRlcnxmdD0xfG14PTIwfGxtPTUwMHxjbz0xfHNjPTF8aHRtbD0xfG5tPTE_;fc=1;ft=23;fm=1\">Like Water for Chocolate\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0111797/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9ZWF0IGRyaW5rfGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=1;ft=23;fm=1\">Eat Drink Man Woman\u003c/a>. All of these films appeal to us (or, at least me) for one reason or another. Food is center stage. Appetite as metaphor for human desire, etc. Another thing these films have in common is a central character for whom food is his or her primary outlet of expression. Cooking is action. They are, all of them, cuisine-driven cinematic heroes.\u003c/p>\n\u003cp>What has interested me lately are films in which cooking is not the central theme. I like to watch people who are not supposed to be food professionals preparing meals. For me, watching characters not known for their cooking abilities attempt to bake or boil is far more fascinating and often more telling. Think of Audrey Hepburn in \u003ca href=\"http://www.imdb.com/title/tt0054698/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9YnJlYWtmYXN0fGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=2;ft=142;fm=1\">Breakfast at Tiffany's\u003c/a>. If you own it, watch the scene in which Holly Golightly attempts to make dinner for Paul Varjak. Perhaps I read too much into things, but notice the way she tosses the salad. She doesn't know what she's doing. She's in over her head, which is entirely appropriate, considering the character. It's actually rather heart-breaking. The tension of the scene finds release when the contents of her pressure cooker (\"Chicken and saffron rice with chocolate sauce, an East Indian favorite.\") explode all over her kitchen. So the foreshadowing and symbolism are a little heavy-handed. Food-focused people get the sense of what's about to happen.\u003c/p>\n\u003cp>This week's pick comes from the rather odd little 1970 Jacques Demy musical, \u003ca href=\"http://www.imdb.com/title/tt0066207/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9ZG9ua2V5IHNraW58ZnQ9MXxteD0yMHxsbT01MDB8Y289MXxzYz0xfGh0bWw9MXxubT0x;fc=1;ft=23;fm=1\">Donkey Skin\u003c/a>. Based on the the fairly tale of the same name (well, the french \u003ca href=\"http://www.pitt.edu/%7Edash/perrault11.html\">Peau d'âne\u003c/a>) by Charles Perrault. I saw this film with my friend Dan a couple of years ago. Sadly for him, I associated the name of the film with his own. Po' Dan. I don't' remember who dragged who to see it, but I'm grateful to either one of us. It is marvelously bizarre and wildly anachronistic (the resident Fairy Godmother descends in a helicopter, naturally). And then of course there's not one, but two Catherine Deneuves in a musical baking number.\u003c/p>\n\u003cp>A film could not be more up my particular alley.\u003c/p>\n\u003cp>In the scene below, Deneuve (the Princess/Donkey Skin) prepares a \"love cake\" for the object of her affection, a lovesick prince. The importance of this cake is illustrated by the fact that she feels the need to don her dress \"the color of the sun\" to prepare it. It matters little if you understand French. I just want you to take note of her baking skills. And, possibly, the movement of her full, lace-trimmed sleeves as she works. Whether Demy intended it or not, Deneuve's unconvincing technique speaks volumes. Remember, this is a fairly tale and a French fairy tale musical at that. The suspension of one's belief is critical. How else can Catherine Deneuve baking in that gown be explained? Of course, my belief has been suspended for so long that I am convinced that she can do just about anything, like turn Susan Sarandon into a vampire by merely rolling around half naked with her and exchanging fluids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy the clip.\u003cbr>\u003cobject height=\"321\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/prcuMIuDxDM\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/prcuMIuDxDM\" height=\"321\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food, Film and Me. That's my idea of a three-way.\u003c/p>\n\u003cp>Are you nauseated? No? Then continue...\u003c/p>\n\u003cp>Food on Film. That's the topic for today. Yes, we've all seen \u003ca href=\"http://www.imdb.com/title/tt0092603/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9YmFiZXR0ZSdzfGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=1;ft=21;fm=1\">Babette's Feast\u003c/a> (30 times), \u003ca href=\"http://www.imdb.com/title/tt0103994/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9TGlrZSBXYXRlcnxmdD0xfG14PTIwfGxtPTUwMHxjbz0xfHNjPTF8aHRtbD0xfG5tPTE_;fc=1;ft=23;fm=1\">Like Water for Chocolate\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0111797/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9ZWF0IGRyaW5rfGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=1;ft=23;fm=1\">Eat Drink Man Woman\u003c/a>. All of these films appeal to us (or, at least me) for one reason or another. Food is center stage. Appetite as metaphor for human desire, etc. Another thing these films have in common is a central character for whom food is his or her primary outlet of expression. Cooking is action. They are, all of them, cuisine-driven cinematic heroes.\u003c/p>\n\u003cp>What has interested me lately are films in which cooking is not the central theme. I like to watch people who are not supposed to be food professionals preparing meals. For me, watching characters not known for their cooking abilities attempt to bake or boil is far more fascinating and often more telling. Think of Audrey Hepburn in \u003ca href=\"http://www.imdb.com/title/tt0054698/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9YnJlYWtmYXN0fGZ0PTF8bXg9MjB8bG09NTAwfGNvPTF8c2M9MXxodG1sPTF8bm09MQ__;fc=2;ft=142;fm=1\">Breakfast at Tiffany's\u003c/a>. If you own it, watch the scene in which Holly Golightly attempts to make dinner for Paul Varjak. Perhaps I read too much into things, but notice the way she tosses the salad. She doesn't know what she's doing. She's in over her head, which is entirely appropriate, considering the character. It's actually rather heart-breaking. The tension of the scene finds release when the contents of her pressure cooker (\"Chicken and saffron rice with chocolate sauce, an East Indian favorite.\") explode all over her kitchen. So the foreshadowing and symbolism are a little heavy-handed. Food-focused people get the sense of what's about to happen.\u003c/p>\n\u003cp>This week's pick comes from the rather odd little 1970 Jacques Demy musical, \u003ca href=\"http://www.imdb.com/title/tt0066207/?fr=c2l0ZT1kZnx0dD0xfGZiPXV8cG49MHxrdz0xfHE9ZG9ua2V5IHNraW58ZnQ9MXxteD0yMHxsbT01MDB8Y289MXxzYz0xfGh0bWw9MXxubT0x;fc=1;ft=23;fm=1\">Donkey Skin\u003c/a>. Based on the the fairly tale of the same name (well, the french \u003ca href=\"http://www.pitt.edu/%7Edash/perrault11.html\">Peau d'âne\u003c/a>) by Charles Perrault. I saw this film with my friend Dan a couple of years ago. Sadly for him, I associated the name of the film with his own. Po' Dan. I don't' remember who dragged who to see it, but I'm grateful to either one of us. It is marvelously bizarre and wildly anachronistic (the resident Fairy Godmother descends in a helicopter, naturally). And then of course there's not one, but two Catherine Deneuves in a musical baking number.\u003c/p>\n\u003cp>A film could not be more up my particular alley.\u003c/p>\n\u003cp>In the scene below, Deneuve (the Princess/Donkey Skin) prepares a \"love cake\" for the object of her affection, a lovesick prince. The importance of this cake is illustrated by the fact that she feels the need to don her dress \"the color of the sun\" to prepare it. It matters little if you understand French. I just want you to take note of her baking skills. And, possibly, the movement of her full, lace-trimmed sleeves as she works. Whether Demy intended it or not, Deneuve's unconvincing technique speaks volumes. Remember, this is a fairly tale and a French fairy tale musical at that. The suspension of one's belief is critical. How else can Catherine Deneuve baking in that gown be explained? Of course, my belief has been suspended for so long that I am convinced that she can do just about anything, like turn Susan Sarandon into a vampire by merely rolling around half naked with her and exchanging fluids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy the clip.\u003cbr>\u003cobject height=\"321\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/prcuMIuDxDM\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/prcuMIuDxDM\" height=\"321\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/donuts-799201.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/donuts-798185.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>First of all, it's doughnut not donut. Let's give this pastry the respect it deserves. I suppose Mr. Doughnut is a bit much-- this treat is far too familiar to most of us for such formality. By familiar, I mean taken for granted. We've invited doughnuts into our homes often enough and spent endless hours with them in coffee shops, but what do we know about them? Have you ever bothered to ask one anything about itself? Of course not. They've infiltrated our children's schools, yet I doubt any County Administrator has ever bothered to do a background check on a single one.\u003c/p>\n\u003cp>Well, I have. Sort of.\u003c/p>\n\u003cp>You can say dank u to the Dutch. While you're at it, you might also want to thank them for cobbler and the koekje (cookie, if you couldn't figure that out on your own). The Dutch brought their recipe for olykoeks with them to the New World, where the name easily translated to \"oily cakes\"-- balls of sweet dough fried in pork fat. Sound like heaven on earth. Sweet dough and pork fat. I'm not kidding.\u003c/p>\n\u003cp>Somewhere in history, the oily cake hired an image consultant and changed its name to doughnut, most likely because they were, quite simply, little nuts of fried dough. Washington Irving mentions them as early as 1809. He seemed to know a lot about Dutch Americans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a few tales, some of them tall, about how the doughnut got its hole. The best and most famous is that of one Captain Hanson Gregory whose mother sent him off to sea with-- what else?-- fried pastry. During a violent storm, Captain Gregory needed both hands free to man the wheel of his ship, so he impaled his doughnut upon the top spoke of the wheel, thereby creating the center hole.\u003c/p>\n\u003cp>Believe it. Or not.\u003c/p>\n\u003cp>A more likely explanation is that the center of the pastries had been notoriously hard to cook thoroughly. They usually ended up a doughy, oily goo. By punching a hole in the center, more surface area is created, therefore allowing for faster, more even cooking. But if you prefer to believe the first explanation, by all means do.\u003c/p>\n\u003cp>For a really good read about doughnuts, please visit \u003ca href=\"http://www.mrbreakfast.com/article.asp?articleid=8\">Mr. Breakfast\u003c/a>. I think he might be my new hero.\u003c/p>\n\u003cp>The Dutch, and through them, Americans, are not the only people on earth in love with puffy fried dough. The Argentines have their facturas, the Austrians love a good krapfen (giggle, it's okay), the Chinese go for youtiao (though it is not sweet), and the French, of course, are dating the beignet.\u003c/p>\n\u003cp>Wherever in the world you may eat them, eat them warm and fresh. A doughnut made yesterday dunked into this morning's coffee might be fine, but it really cannot compare to a doughnut still warm from the fryer. I almost typed friar, which might say a lot about me.\u003c/p>\n\u003cp>The last time I made doughnuts was in June of 2001. I must have been in love or something. I was going to my boyfriend's cousin's annual oyster party on Limantour Beach. I wanted to make a favorable impression on them and, for some reason, doughnuts seemed the perfect thing to make. Perhaps I had hoped that, had the wind kicked up a bit too much, no one would notice the sand that would stick to the pastries, camouflaged as they would be by their coating of granulated sugar. My boyfriend thought I was crazy to go to so much trouble. Maybe I was, but everybody still remembers the doughnuts.\u003c/p>\n\u003cp>Try making a batch for yourself. They're really easy. I mean it. You'll need a good thermometer though. The temperature of the oil is key.\u003c/p>\n\u003cp>Buttermilk Doughnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blueberrydonut-701533.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blueberrydonut-700891.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What I like most about this recipe, which has been borrowed from \u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/105671\">Epicurious.com\u003c/a>, but altered slightly, is that the sweetness is rather subtle. I'm just not a super-sweet fan. I tend to regard these doughnuts as, well, cakes, though hopefully not oily ones. I like these served up on a plate with a bit of fruit sauce. Blueberry compote works really, really well. It's sort of like a lazy man's version of a jelly doughnut. Or, looked at in a more positive way, a healthy (or healthier) man's version.\u003c/p>\n\u003cp>Servings: Makes about 10\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 1/2 cups all purpose flour\u003cbr>1 1/4 cups sugar\u003cbr>3/4 cup buttermilk\u003cbr>2 large eggs\u003cbr>2 tablespoons solid vegetable shortening, room temperature\u003cbr>3/4 tablespoon vanilla extract\u003cbr>1/4 tablespoon almond extract\u003cbr>2 teaspoons baking powder\u003cbr>1 teaspoon baking soda\u003cbr>1 teaspoon salt\u003c/p>\n\u003cp>Vegetable oil (for frying)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl.\u003cbr>2. Add buttermilk and next 7 ingredients.\u003cbr>3. Using electric mixer, beat mixture until just smooth.\u003cbr>4. Beat in remaining 1 cup flour.\u003cbr>5. Cover and refrigerate at least 1 hour and up to 6 hours.\u003c/p>\n\u003cp>6. Turn dough out onto floured work surface; roll to 1/2-inch thickness.\u003cbr>7. Using 3-inch round cookie cutter, cut dough into rounds.\u003cbr>8. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts.\u003cbr>9. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350 degrees Farenheit.\u003cbr>11. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total.\u003cbr>12. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool.\u003cbr>13. Sift powdered sugar thickly over doughnuts.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/donuts-799201.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/donuts-798185.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>First of all, it's doughnut not donut. Let's give this pastry the respect it deserves. I suppose Mr. Doughnut is a bit much-- this treat is far too familiar to most of us for such formality. By familiar, I mean taken for granted. We've invited doughnuts into our homes often enough and spent endless hours with them in coffee shops, but what do we know about them? Have you ever bothered to ask one anything about itself? Of course not. They've infiltrated our children's schools, yet I doubt any County Administrator has ever bothered to do a background check on a single one.\u003c/p>\n\u003cp>Well, I have. Sort of.\u003c/p>\n\u003cp>You can say dank u to the Dutch. While you're at it, you might also want to thank them for cobbler and the koekje (cookie, if you couldn't figure that out on your own). The Dutch brought their recipe for olykoeks with them to the New World, where the name easily translated to \"oily cakes\"-- balls of sweet dough fried in pork fat. Sound like heaven on earth. Sweet dough and pork fat. I'm not kidding.\u003c/p>\n\u003cp>Somewhere in history, the oily cake hired an image consultant and changed its name to doughnut, most likely because they were, quite simply, little nuts of fried dough. Washington Irving mentions them as early as 1809. He seemed to know a lot about Dutch Americans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a few tales, some of them tall, about how the doughnut got its hole. The best and most famous is that of one Captain Hanson Gregory whose mother sent him off to sea with-- what else?-- fried pastry. During a violent storm, Captain Gregory needed both hands free to man the wheel of his ship, so he impaled his doughnut upon the top spoke of the wheel, thereby creating the center hole.\u003c/p>\n\u003cp>Believe it. Or not.\u003c/p>\n\u003cp>A more likely explanation is that the center of the pastries had been notoriously hard to cook thoroughly. They usually ended up a doughy, oily goo. By punching a hole in the center, more surface area is created, therefore allowing for faster, more even cooking. But if you prefer to believe the first explanation, by all means do.\u003c/p>\n\u003cp>For a really good read about doughnuts, please visit \u003ca href=\"http://www.mrbreakfast.com/article.asp?articleid=8\">Mr. Breakfast\u003c/a>. I think he might be my new hero.\u003c/p>\n\u003cp>The Dutch, and through them, Americans, are not the only people on earth in love with puffy fried dough. The Argentines have their facturas, the Austrians love a good krapfen (giggle, it's okay), the Chinese go for youtiao (though it is not sweet), and the French, of course, are dating the beignet.\u003c/p>\n\u003cp>Wherever in the world you may eat them, eat them warm and fresh. A doughnut made yesterday dunked into this morning's coffee might be fine, but it really cannot compare to a doughnut still warm from the fryer. I almost typed friar, which might say a lot about me.\u003c/p>\n\u003cp>The last time I made doughnuts was in June of 2001. I must have been in love or something. I was going to my boyfriend's cousin's annual oyster party on Limantour Beach. I wanted to make a favorable impression on them and, for some reason, doughnuts seemed the perfect thing to make. Perhaps I had hoped that, had the wind kicked up a bit too much, no one would notice the sand that would stick to the pastries, camouflaged as they would be by their coating of granulated sugar. My boyfriend thought I was crazy to go to so much trouble. Maybe I was, but everybody still remembers the doughnuts.\u003c/p>\n\u003cp>Try making a batch for yourself. They're really easy. I mean it. You'll need a good thermometer though. The temperature of the oil is key.\u003c/p>\n\u003cp>Buttermilk Doughnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blueberrydonut-701533.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blueberrydonut-700891.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What I like most about this recipe, which has been borrowed from \u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/105671\">Epicurious.com\u003c/a>, but altered slightly, is that the sweetness is rather subtle. I'm just not a super-sweet fan. I tend to regard these doughnuts as, well, cakes, though hopefully not oily ones. I like these served up on a plate with a bit of fruit sauce. Blueberry compote works really, really well. It's sort of like a lazy man's version of a jelly doughnut. Or, looked at in a more positive way, a healthy (or healthier) man's version.\u003c/p>\n\u003cp>Servings: Makes about 10\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 1/2 cups all purpose flour\u003cbr>1 1/4 cups sugar\u003cbr>3/4 cup buttermilk\u003cbr>2 large eggs\u003cbr>2 tablespoons solid vegetable shortening, room temperature\u003cbr>3/4 tablespoon vanilla extract\u003cbr>1/4 tablespoon almond extract\u003cbr>2 teaspoons baking powder\u003cbr>1 teaspoon baking soda\u003cbr>1 teaspoon salt\u003c/p>\n\u003cp>Vegetable oil (for frying)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl.\u003cbr>2. Add buttermilk and next 7 ingredients.\u003cbr>3. Using electric mixer, beat mixture until just smooth.\u003cbr>4. Beat in remaining 1 cup flour.\u003cbr>5. Cover and refrigerate at least 1 hour and up to 6 hours.\u003c/p>\n\u003cp>6. Turn dough out onto floured work surface; roll to 1/2-inch thickness.\u003cbr>7. Using 3-inch round cookie cutter, cut dough into rounds.\u003cbr>8. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts.\u003cbr>9. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350 degrees Farenheit.\u003cbr>11. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total.\u003cbr>12. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool.\u003cbr>13. Sift powdered sugar thickly over doughnuts.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Blue Bottle Coffee Company",
"title": "Blue Bottle Coffee Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BlueBottle-711173.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BlueBottle-710373.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Lyle is mildly obsessed with coffee. If it's daylight outside, there is usually a paper take away cup filled with the black, caffeinated liquid within a two-and-a-half foot radius of him. I haven't measured his wingspan. I'm just telling you it's nearly always within his reach. Or nestled in a cup holder inside his car. The other night at work, he announced he was going to The Blue Bottle Coffee Co. the next day and was taking orders. I had no idea what he was talking about, so I asked what the big deal was. He mentioned that they happened to serve the best frigging coffee in the city. Only I am not certain he used that precise word.\u003c/p>\n\u003cp>The next afternoon, after a little bit of directional confusion for which I blame my own genetics and short attention span, I found my way to tiny Linden Street, the block known unofficially as The Artists Alley. I saw a crowd of about fifteen people not-too-neatly queued up in front of what looked like a garage. Lyle was there, off to the side reading a magazine; the remnants of something brown and foamy making its way gradually to the bottom of a little glass in front of him. \"Order a Gibraltar,\" he said. That's what he had been drinking while waiting for me. I did as I was told, but I wanted to try their coffee, too. The line wasn't terribly long-- I waited about five minutes for my \u003ca href=\"http://bluebottlecoffee.blogspot.com/2005/08/whats-going-on.html\">Gibraltar\u003c/a> (which is basically a very short latte with just a titch of foam and, I believe, named after the glass in which it is served) and my cup of drip coffee (one size only, thank you). I threw in a few cookies for good measure and snapped a few photos.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Gibraltar-767027.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Gibraltar-766421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Gibraltar was good. Very good. I carefully sipped at it a couple of times-- creamy, well balanced and rich. I was happy. I thought about swirling it about in the glass as I one might do wine, but the glass is too small and I worried about the likely coffee stains down my shirt and crotch. I headed back to my apartment with Lyle to drink our drip coffee in relative comfort. By relative, I mean in a chair. By chair, I mean a piece of furniture with four legs and perhaps a bit of padding-- Blue Bottle has one plywood bench that I believe may have at one time been a seventh grader's midterm wood shop project. Such is the Blue Bottle's charm. I can't say I can blame them for not encouraging people to lounge-- the demand for their coffee can be fierce (they regularly sell out of their bags of whole beans)-- especially on weekends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Bottlecrowd-712302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Bottlecrowd-711507.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We sipped at the Bella Donovan en route to my apartment. This is, according to \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle's website\u003c/a>, their most popular blend; \"the wool sweater of our blends.\" I could feel the caffeine taking hold of me. I was feeling a little light-headed when I go out of Lyle's car. By the time we got ourselves into seated position--cookies in hand, I had consumed half my coffee. I felt the end of my nose tingle and my cheeks begin to go numb. This is serious coffee. I don't think I had ever gotten myself this caffeinated before. I hadn't intended on drinking two Charles Atlas-strength coffees on top of my accustomed morning cup-and-a-half. I felt nauseated. I blame myself, of course, but I now see the warning sign so clearly hinted at in the blend's name-- drinking this blend is like snacking on digitalis; my heart raced wildly and, had I thought to look in the mirror, I am certain my pupils would have been enormous. I hope it made me look pretty.\u003c/p>\n\u003cp>In spite of my caffeine overdose, I find myself in agreement with Lyle-- this coffee is frigging good.\u003c/p>\n\u003cp>If you are a serious coffee drinker and have not been to Blue Bottle Coffee Company, I suggest you give it a go. In addition to the garage/kiosk at 315 Linden Street, you will find them at the Ferry Building Farmer's Market on Tuesdays and Saturdays, and at the Berkeley Farmer's Market on Saturdays, brewing and selling their wares.\u003c/p>\n\u003cp>For much more information, visit their website. It's an amusing and informative read:\u003c/p>\n\u003cp>\u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>\u003c/p>\n\u003cp>More about Blue Bottle on BAB:\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">\u003cstrong>Blue Bottle Coffee Redux: One Giant Step for Coffeekind\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/coffee-breakthrough.jsp\">\u003cstrong>Coffee Breakthrough\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"description": "My friend Lyle is mildly obsessed with coffee. If it's daylight outside, there is usually a paper take away cup filled with the black, caffeinated liquid within a two-and-a-half foot radius of him. I haven't measured his wingspan. I'm just telling you it's nearly always within his reach. Or nestled in a cup holder inside",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BlueBottle-711173.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BlueBottle-710373.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Lyle is mildly obsessed with coffee. If it's daylight outside, there is usually a paper take away cup filled with the black, caffeinated liquid within a two-and-a-half foot radius of him. I haven't measured his wingspan. I'm just telling you it's nearly always within his reach. Or nestled in a cup holder inside his car. The other night at work, he announced he was going to The Blue Bottle Coffee Co. the next day and was taking orders. I had no idea what he was talking about, so I asked what the big deal was. He mentioned that they happened to serve the best frigging coffee in the city. Only I am not certain he used that precise word.\u003c/p>\n\u003cp>The next afternoon, after a little bit of directional confusion for which I blame my own genetics and short attention span, I found my way to tiny Linden Street, the block known unofficially as The Artists Alley. I saw a crowd of about fifteen people not-too-neatly queued up in front of what looked like a garage. Lyle was there, off to the side reading a magazine; the remnants of something brown and foamy making its way gradually to the bottom of a little glass in front of him. \"Order a Gibraltar,\" he said. That's what he had been drinking while waiting for me. I did as I was told, but I wanted to try their coffee, too. The line wasn't terribly long-- I waited about five minutes for my \u003ca href=\"http://bluebottlecoffee.blogspot.com/2005/08/whats-going-on.html\">Gibraltar\u003c/a> (which is basically a very short latte with just a titch of foam and, I believe, named after the glass in which it is served) and my cup of drip coffee (one size only, thank you). I threw in a few cookies for good measure and snapped a few photos.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Gibraltar-767027.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Gibraltar-766421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Gibraltar was good. Very good. I carefully sipped at it a couple of times-- creamy, well balanced and rich. I was happy. I thought about swirling it about in the glass as I one might do wine, but the glass is too small and I worried about the likely coffee stains down my shirt and crotch. I headed back to my apartment with Lyle to drink our drip coffee in relative comfort. By relative, I mean in a chair. By chair, I mean a piece of furniture with four legs and perhaps a bit of padding-- Blue Bottle has one plywood bench that I believe may have at one time been a seventh grader's midterm wood shop project. Such is the Blue Bottle's charm. I can't say I can blame them for not encouraging people to lounge-- the demand for their coffee can be fierce (they regularly sell out of their bags of whole beans)-- especially on weekends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Bottlecrowd-712302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Bottlecrowd-711507.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We sipped at the Bella Donovan en route to my apartment. This is, according to \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle's website\u003c/a>, their most popular blend; \"the wool sweater of our blends.\" I could feel the caffeine taking hold of me. I was feeling a little light-headed when I go out of Lyle's car. By the time we got ourselves into seated position--cookies in hand, I had consumed half my coffee. I felt the end of my nose tingle and my cheeks begin to go numb. This is serious coffee. I don't think I had ever gotten myself this caffeinated before. I hadn't intended on drinking two Charles Atlas-strength coffees on top of my accustomed morning cup-and-a-half. I felt nauseated. I blame myself, of course, but I now see the warning sign so clearly hinted at in the blend's name-- drinking this blend is like snacking on digitalis; my heart raced wildly and, had I thought to look in the mirror, I am certain my pupils would have been enormous. I hope it made me look pretty.\u003c/p>\n\u003cp>In spite of my caffeine overdose, I find myself in agreement with Lyle-- this coffee is frigging good.\u003c/p>\n\u003cp>If you are a serious coffee drinker and have not been to Blue Bottle Coffee Company, I suggest you give it a go. In addition to the garage/kiosk at 315 Linden Street, you will find them at the Ferry Building Farmer's Market on Tuesdays and Saturdays, and at the Berkeley Farmer's Market on Saturdays, brewing and selling their wares.\u003c/p>\n\u003cp>For much more information, visit their website. It's an amusing and informative read:\u003c/p>\n\u003cp>\u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>\u003c/p>\n\u003cp>More about Blue Bottle on BAB:\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/blue-bottle-coffee-redux-one-giant.jsp\">\u003cstrong>Blue Bottle Coffee Redux: One Giant Step for Coffeekind\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/coffee-breakthrough.jsp\">\u003cstrong>Coffee Breakthrough\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-734265.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rossiwinespam-729224.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"A Jug of Wine, a Loaf of Bread-- and Thou\" -- Omar Khayyam.\u003c/p>\n\u003cp>I am not going to dissect that line from the Rubiayat today. I just placed it in this blog to somehow justify the fact that I chose to photograph a $3.99 1.5 liter bottle of Carlo Rossi Burgundy and put it into my blog.\u003c/p>\n\u003cp>Today, I am going to a wine tasting. It's for work, so I'll have to do a lot of spitting, sadly. My friends and colleagues, Saeed and Lyle, have kindly taken the time to share their wine knowledge (and our restaurant's wine cellar) with the rest of their co-workers. This week's session is loosely structured. Today, they are merely taking call-in requests-- we're drinking whatever the hell we want to drink. I think I'm a rather lucky fellow to have this opportunity.\u003c/p>\n\u003cp>Of course, this is work. I pretty much live in a restaurant. I talk about wine with strangers. And food, of course. It's what I do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I am dining out with friends or family or anyone lacking in wine-related gumption (and I am not talking about gumption derived from wine intake), the wine list is automatically handed to me. In my earlier, I-have-to-impress-everyone-by-my-wine-knowledge days, this was a dangerous act of trust. Hopefully, my ordering habits have mellowed like, well, something that mellows. Friends, please correct me if I am wrong. I am still feeling my way.\u003c/p>\n\u003cp>The road of wine education has been a long one, with lots of sharp learning curves. And wet, too. Wine tends to make everything slippery, you know.\u003c/p>\n\u003cp>And the scenery is not always pretty. There are photos to prove it.\u003c/p>\n\u003cp>I myself was introduced to wine at an early age. Sadly, my early experiences weren't shaped by early autumn harvests at my grandfather's vineyards in Piemonte. He was an auto mechanic from Philadelphia. He liked beer. Lucky lager-- the brand with the little concentration puzzles on the insides of the caps. My first taste of wine came with a threat from his wife. \"You're not getting down from this table until you finish your wine.\" I was five. My grandmother didn't like to waste anything. I cut my Ernest (R.I.P.) & Julio Gallo with as much ginger ale as I could pour into my wine goblet-- the one with the etched glass grape vines-- and did as I was told.\u003c/p>\n\u003cp>My introduction to champagne was only slightly more romantic. At nine, I ran about the garden tables filling the hollows of plastic Korbel \"corks\" with \"champagne\" and sipping from them daintily-- pinky raised-- at my cousin Stephanie's wedding. I hope no one saw the pinky action. I have no idea who I was imitating. It just seemed the proper hand gesture for champagne drinking.\u003c/p>\n\u003cp>No wonder I preferred hard alcohol in my youth.\u003c/p>\n\u003cp>I mention these little snippets of my upbringing because I have the feeling I am not alone. I was not a wine savvy child. I didn't really know too much about it until I thirty-ish. Though wine drinking is becoming a fast-growing sport here in the United States, I believe that most Americans are intimidated by the stuff. Please take that \"Oh, but we live so close to Napa\" expression off your face. Admit it, most Americans still drink beer with dinner. Or coffee. Or ([big] gulp) Diet Coke.\u003c/p>\n\u003cp>Wine is (I know you still have that smirk on your face and that can stop right now, foodie) simply not part of our collective heritage. We are not comfortable with it as a nation as a whole. Thank you, Pilgrims. Thank you, Volstead Act.\u003c/p>\n\u003cp>It saddens me to watch people squirm when faced with ordering wine, because it is my job as a waiter to make people comfortable. Choosing a wine should not be a daunting task, but it appears to so be for many. Which wine do I choose? What if I pick the wrong one? What if I don't like it? When I ask people what they feel like drinking wine-wise, the answer is either Chardonnay or Sauvignon Blanc if they want a white and Cab or Pinot for red. No one ever seems to say the full name of either grape. Pinot? Noir, Meuniere, Gris, Blanc? One of these days I will blend all of these into one glass and present it to someone. One of these days. I often plead with my guests to break out of their neo-oenophobia and just try something different. Please. I suppose we may just have to wait for another sleeper-hit film to push people into trying another varietal.\u003c/p>\n\u003cp>I've been through this particular agony myself. The I don't-know-anything-about-wine-so-I-am not-even-going-to-try syndrome. Or even oh-God-the-waiter-and-all-my-friends-will-judge me-if-I-order-the-wrong-thing. My point, if I indeed do have a point today, is that drinking wine should be a pleasant experience. If anyone laughs at you, wine is the perfect thing to \"accidentally\" knock from the table and onto his or her lap. No one should make fun of you (to your face) when you order wine. Oh, that's my other point. Snobbish wine people are annoying, which makes me think of a certain Polk St. wine bar that needs a good investigation. Thank you for reminding me.\u003c/p>\n\u003cp>Over the next few months, I intend to drone on about wine varietals I think you should be drinking and why you should be drinking them. I'll walk you through the geeky horrors of blind tasting and, not surprisingly, I'll pair up some victuals I'd like to eat with some wines I'd like to drink. Isn't that exciting? Say yes, even if you don't mean it. I'm fragile.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will excuse me, I have some serious imbibing to do. Over the next week, I expect you to get out there and drink something you've never drunk before, even if it's Bull's Blood of Eger. I expect a full report.\u003c/p>\n\n",
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"description": ""A Jug of Wine, a Loaf of Bread-- and Thou" -- Omar Khayyam. I am not going to dissect that line from the Rubiayat today. I just placed it in this blog to somehow justify the fact that I chose to photograph a $3.99 1.5 liter bottle of Carlo Rossi Burgundy and put it into",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I am dining out with friends or family or anyone lacking in wine-related gumption (and I am not talking about gumption derived from wine intake), the wine list is automatically handed to me. In my earlier, I-have-to-impress-everyone-by-my-wine-knowledge days, this was a dangerous act of trust. Hopefully, my ordering habits have mellowed like, well, something that mellows. Friends, please correct me if I am wrong. I am still feeling my way.\u003c/p>\n\u003cp>The road of wine education has been a long one, with lots of sharp learning curves. And wet, too. Wine tends to make everything slippery, you know.\u003c/p>\n\u003cp>And the scenery is not always pretty. There are photos to prove it.\u003c/p>\n\u003cp>I myself was introduced to wine at an early age. Sadly, my early experiences weren't shaped by early autumn harvests at my grandfather's vineyards in Piemonte. He was an auto mechanic from Philadelphia. He liked beer. Lucky lager-- the brand with the little concentration puzzles on the insides of the caps. My first taste of wine came with a threat from his wife. \"You're not getting down from this table until you finish your wine.\" I was five. My grandmother didn't like to waste anything. I cut my Ernest (R.I.P.) & Julio Gallo with as much ginger ale as I could pour into my wine goblet-- the one with the etched glass grape vines-- and did as I was told.\u003c/p>\n\u003cp>My introduction to champagne was only slightly more romantic. At nine, I ran about the garden tables filling the hollows of plastic Korbel \"corks\" with \"champagne\" and sipping from them daintily-- pinky raised-- at my cousin Stephanie's wedding. I hope no one saw the pinky action. I have no idea who I was imitating. It just seemed the proper hand gesture for champagne drinking.\u003c/p>\n\u003cp>No wonder I preferred hard alcohol in my youth.\u003c/p>\n\u003cp>I mention these little snippets of my upbringing because I have the feeling I am not alone. I was not a wine savvy child. I didn't really know too much about it until I thirty-ish. Though wine drinking is becoming a fast-growing sport here in the United States, I believe that most Americans are intimidated by the stuff. Please take that \"Oh, but we live so close to Napa\" expression off your face. Admit it, most Americans still drink beer with dinner. Or coffee. Or ([big] gulp) Diet Coke.\u003c/p>\n\u003cp>Wine is (I know you still have that smirk on your face and that can stop right now, foodie) simply not part of our collective heritage. We are not comfortable with it as a nation as a whole. Thank you, Pilgrims. Thank you, Volstead Act.\u003c/p>\n\u003cp>It saddens me to watch people squirm when faced with ordering wine, because it is my job as a waiter to make people comfortable. Choosing a wine should not be a daunting task, but it appears to so be for many. Which wine do I choose? What if I pick the wrong one? What if I don't like it? When I ask people what they feel like drinking wine-wise, the answer is either Chardonnay or Sauvignon Blanc if they want a white and Cab or Pinot for red. No one ever seems to say the full name of either grape. Pinot? Noir, Meuniere, Gris, Blanc? One of these days I will blend all of these into one glass and present it to someone. One of these days. I often plead with my guests to break out of their neo-oenophobia and just try something different. Please. I suppose we may just have to wait for another sleeper-hit film to push people into trying another varietal.\u003c/p>\n\u003cp>I've been through this particular agony myself. The I don't-know-anything-about-wine-so-I-am not-even-going-to-try syndrome. Or even oh-God-the-waiter-and-all-my-friends-will-judge me-if-I-order-the-wrong-thing. My point, if I indeed do have a point today, is that drinking wine should be a pleasant experience. If anyone laughs at you, wine is the perfect thing to \"accidentally\" knock from the table and onto his or her lap. No one should make fun of you (to your face) when you order wine. Oh, that's my other point. Snobbish wine people are annoying, which makes me think of a certain Polk St. wine bar that needs a good investigation. Thank you for reminding me.\u003c/p>\n\u003cp>Over the next few months, I intend to drone on about wine varietals I think you should be drinking and why you should be drinking them. I'll walk you through the geeky horrors of blind tasting and, not surprisingly, I'll pair up some victuals I'd like to eat with some wines I'd like to drink. Isn't that exciting? Say yes, even if you don't mean it. I'm fragile.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will excuse me, I have some serious imbibing to do. Over the next week, I expect you to get out there and drink something you've never drunk before, even if it's Bull's Blood of Eger. I expect a full report.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bathtime-743220.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bathtime-739629.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Twice in the past month, I have come face to face with the marshmallow.\u003c/p>\n\u003cp>The first instance was about three weeks ago. Rained out of what I had hoped to be a glorious weekend camping out at \u003ca href=\"http://www.parks.ca.gov/?page_id=578\">Julia Pfeiffer Burns State Park\u003c/a> in Big Sur, my camping mates and I decided to have a campfire dinner at home. Any excuse to drink wine, light a fire and prevent a gallon of vegetarian chili from going to waste. I was asked to bring ingredients for s'mores. I did as I was told. The marshmallows were of the Campfire brand, which seemed appropriate enough. Upon tasting them-- and I do not consider myself a grand connoisseur of sticky, gooey sweets-- I was disappointed. More silky than Marshmallow Peeps certainly, but not what I would call satisfying. Can a marshmallow truly be satisfying?\u003c/p>\n\u003cp>The second time was earlier this week. I dipped into a hot bath on Tuesday in response to the heavens dumping their dishwater all over the Bay Area. Cold rain makes me run for hot water-- I find it's an excellent antedote. Depending on my bathtime mood, my drink of choice is either a) a dry martini (because it's all about balance for me) or b) a cup of hot tea. Either tend to work brilliantly at soothing the mind. Or dulling it. This particular Tuesday, I wanted neither. I craved instead hot cocoa. Hot cocoa with marshmallows. I didn't have any marshmallows in the house, so I thought, \"Why not just make some?\"\u003c/p>\n\u003cp>Why not just make some? I didn't know the first thing about marshmallow making, but that has never stopped me before. I admitted my ignorance as to what was even in a marshmallow except air and goo. I looked it up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was mildly fascinated by what I learned. These factory-produced confections have been with us, in one form or another, for thousands of years. We can thank or blame the Egyptians for their creation. Marshmallows (althea officinalis) grew wild in the marshy wetlands of Egypt. Though I had indeed heard of the marshmallow plant, it is difficult to connect this machine-made treat to anything even approaching organic, but there you go. I had this image in my head of little kohl-eyed children frolicking in the marshes, picking the candies like berries and placing them in their little reed baskets. There was more to it than that, as I'm sure you might have guessed. It is the mucilaginous root of the plant the Egyptians were after. Once extracted, the sap was mixed with honey to make the candy.\u003c/p>\n\u003cp>In the 19th century, doctors created what we might actually recognize as a marshmallow to use as a medicinal candy. The sap was cooked with egg whites and sugar to make a meringue that was used to soothe children's sore throats. Medicinal properties? Apparently, the (real) marshmallow is useful as a cough suppressant, immune system booster and wound healer. The thought of rubbing marshmallows on one's self if something I had imagined only existed on adult websites. I learned something new.\u003c/p>\n\u003cp>The marshmallow as we know it has no known healing properties, since the actual eponymous ingredient has been replaced, like everything else it seems, by modified corn products. Marshmallows are now, in fact, known to kill on occasion. Every played \u003ca href=\"http://en.wikipedia.org/wiki/Chubby_Bunny\">Chubby Bunny\u003c/a>? No? Neither have I. I would not recommend you that you play, unless I really don't like you.\u003c/p>\n\u003cp>I would like to actually get my hands on some real marshmallow sap and try making them the old fashioned way. Until my Southeastern contacts locate a reliable source (the plant grows wild in the American Coastal South), I will have to satisfy my infrequent cravings with this. It's a good and easy-to-do recipe.\u003c/p>\n\u003cp>I can't wait to see if they explode in my microwave.\u003c/p>\n\u003cp>Marshmallows\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/trimmedmarsh-790667.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/trimmedmarsh-785128.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe calls for a 9 x 13 inch baking pan. I dropped a cast iron skillet on mine, so I ended up using what was available-- an 8 x 8 inch pan. Yes, there was waste involved.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>about 1 cup confectioners' sugar\u003cbr>3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin\u003cbr>1/2 cup cold water\u003cbr>2 cups granulated sugar\u003cbr>1/2 cup light corn syrup\u003cbr>1/2 cup hot water\u003cbr>1/4 teaspoon salt\u003cbr>2 large egg whites\u003cbr>1 teaspoon vanilla extract\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Oil bottom and sides of pan and dust bottom and sides with powdered sugar.\u003c/p>\n\u003cp>In the bowl of a stand mixer (or, lacking a stand mixer, a plain old large bowl. [or, lacking and old bowl, a new one will do just as well]), sprinkle gelatin over cold water and let stand to soften. It will form a semi-solid gelatinous mass but don't worry, that's supposed to happen.\u003c/p>\n\u003cp>In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240 degrees F (about ten minutes). Remove pan from heat and pour the syrup over gelatin mixture, stirring until the gelatin is dissolved. At this stage, I found the whole mixture to smell of an unclean cow's ass. I suppose it was the gelatin.\u003c/p>\n\u003cp>In a stand mixer, beat the sugar/gelatin mixture at high speed until white, thick and tripled in volume, about 6 minutes. If using a hand-held mixer, this should take about 10 minutes.\u003c/p>\n\u003cp>In a large bowl, using clean beaters, beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 of powdered sugar evenly over the top. Place pan in refrigerator and chill, uncovered, until firm-- at least three hours and up to one day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wholemarsh-722332.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wholemarsh-718807.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Run a knife around edges of pan and invert onto a large cutting board. With fingers, loosen marshmallow and cut into desired shapes and sizes. Sift remaining powdered sugar into large bowl and add marshmallows in batches, tossing evenly to coat.\u003c/p>\n\u003cp>Will keep for one week in an airtight container.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Makes about 96 marshmallows. I didn't get that many out of it. I like them big.\u003c/p>\n\n",
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"description": "Twice in the past month, I have come face to face with the marshmallow. The first instance was about three weeks ago. Rained out of what I had hoped to be a glorious weekend camping out at Julia Pfeiffer Burns State Park in Big Sur, my camping mates and I decided to have a campfire",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bathtime-743220.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bathtime-739629.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Twice in the past month, I have come face to face with the marshmallow.\u003c/p>\n\u003cp>The first instance was about three weeks ago. Rained out of what I had hoped to be a glorious weekend camping out at \u003ca href=\"http://www.parks.ca.gov/?page_id=578\">Julia Pfeiffer Burns State Park\u003c/a> in Big Sur, my camping mates and I decided to have a campfire dinner at home. Any excuse to drink wine, light a fire and prevent a gallon of vegetarian chili from going to waste. I was asked to bring ingredients for s'mores. I did as I was told. The marshmallows were of the Campfire brand, which seemed appropriate enough. Upon tasting them-- and I do not consider myself a grand connoisseur of sticky, gooey sweets-- I was disappointed. More silky than Marshmallow Peeps certainly, but not what I would call satisfying. Can a marshmallow truly be satisfying?\u003c/p>\n\u003cp>The second time was earlier this week. I dipped into a hot bath on Tuesday in response to the heavens dumping their dishwater all over the Bay Area. Cold rain makes me run for hot water-- I find it's an excellent antedote. Depending on my bathtime mood, my drink of choice is either a) a dry martini (because it's all about balance for me) or b) a cup of hot tea. Either tend to work brilliantly at soothing the mind. Or dulling it. This particular Tuesday, I wanted neither. I craved instead hot cocoa. Hot cocoa with marshmallows. I didn't have any marshmallows in the house, so I thought, \"Why not just make some?\"\u003c/p>\n\u003cp>Why not just make some? I didn't know the first thing about marshmallow making, but that has never stopped me before. I admitted my ignorance as to what was even in a marshmallow except air and goo. I looked it up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was mildly fascinated by what I learned. These factory-produced confections have been with us, in one form or another, for thousands of years. We can thank or blame the Egyptians for their creation. Marshmallows (althea officinalis) grew wild in the marshy wetlands of Egypt. Though I had indeed heard of the marshmallow plant, it is difficult to connect this machine-made treat to anything even approaching organic, but there you go. I had this image in my head of little kohl-eyed children frolicking in the marshes, picking the candies like berries and placing them in their little reed baskets. There was more to it than that, as I'm sure you might have guessed. It is the mucilaginous root of the plant the Egyptians were after. Once extracted, the sap was mixed with honey to make the candy.\u003c/p>\n\u003cp>In the 19th century, doctors created what we might actually recognize as a marshmallow to use as a medicinal candy. The sap was cooked with egg whites and sugar to make a meringue that was used to soothe children's sore throats. Medicinal properties? Apparently, the (real) marshmallow is useful as a cough suppressant, immune system booster and wound healer. The thought of rubbing marshmallows on one's self if something I had imagined only existed on adult websites. I learned something new.\u003c/p>\n\u003cp>The marshmallow as we know it has no known healing properties, since the actual eponymous ingredient has been replaced, like everything else it seems, by modified corn products. Marshmallows are now, in fact, known to kill on occasion. Every played \u003ca href=\"http://en.wikipedia.org/wiki/Chubby_Bunny\">Chubby Bunny\u003c/a>? No? Neither have I. I would not recommend you that you play, unless I really don't like you.\u003c/p>\n\u003cp>I would like to actually get my hands on some real marshmallow sap and try making them the old fashioned way. Until my Southeastern contacts locate a reliable source (the plant grows wild in the American Coastal South), I will have to satisfy my infrequent cravings with this. It's a good and easy-to-do recipe.\u003c/p>\n\u003cp>I can't wait to see if they explode in my microwave.\u003c/p>\n\u003cp>Marshmallows\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/trimmedmarsh-790667.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/trimmedmarsh-785128.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe calls for a 9 x 13 inch baking pan. I dropped a cast iron skillet on mine, so I ended up using what was available-- an 8 x 8 inch pan. Yes, there was waste involved.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>about 1 cup confectioners' sugar\u003cbr>3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin\u003cbr>1/2 cup cold water\u003cbr>2 cups granulated sugar\u003cbr>1/2 cup light corn syrup\u003cbr>1/2 cup hot water\u003cbr>1/4 teaspoon salt\u003cbr>2 large egg whites\u003cbr>1 teaspoon vanilla extract\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Oil bottom and sides of pan and dust bottom and sides with powdered sugar.\u003c/p>\n\u003cp>In the bowl of a stand mixer (or, lacking a stand mixer, a plain old large bowl. [or, lacking and old bowl, a new one will do just as well]), sprinkle gelatin over cold water and let stand to soften. It will form a semi-solid gelatinous mass but don't worry, that's supposed to happen.\u003c/p>\n\u003cp>In a 3-quart heavy saucepan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240 degrees F (about ten minutes). Remove pan from heat and pour the syrup over gelatin mixture, stirring until the gelatin is dissolved. At this stage, I found the whole mixture to smell of an unclean cow's ass. I suppose it was the gelatin.\u003c/p>\n\u003cp>In a stand mixer, beat the sugar/gelatin mixture at high speed until white, thick and tripled in volume, about 6 minutes. If using a hand-held mixer, this should take about 10 minutes.\u003c/p>\n\u003cp>In a large bowl, using clean beaters, beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 of powdered sugar evenly over the top. Place pan in refrigerator and chill, uncovered, until firm-- at least three hours and up to one day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wholemarsh-722332.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wholemarsh-718807.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Run a knife around edges of pan and invert onto a large cutting board. With fingers, loosen marshmallow and cut into desired shapes and sizes. Sift remaining powdered sugar into large bowl and add marshmallows in batches, tossing evenly to coat.\u003c/p>\n\u003cp>Will keep for one week in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mojito Coast",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-770313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-767050.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The other night, I was having dinner at Boulevard with two friends who do not drink. One friend commented, \"You know one of the things I regret about not drinking? I missed the mojito.\"\u003c/p>\n\u003cp>Missed the mojito. How can anyone miss the mojito? It's everywhere. Everywhere. I examined the tables around us and noticed glasses pasted with the telltale bruised mint on two of them. In February.\u003c/p>\n\u003cp>As a waiter, I see people ordering them all the time. All the time. I cringe when I order them because I know the bartenders are going to hate me. When one person orders a mojito, invariably, someone else will say, \"Oh! I'll have one of those, too.\" and then the question and following anecdote are generally uttered (well, I have heard this exact exchange twice in the past month-- enough to trip my trendy alarm) to any remaining non-mojito-ordering guests, \"Have you ever had a mojito? I discovered them at such-and-such-a-place.\" Funny, I didn't know sheep could actually discover anything, unless it was a patch of grass uneaten by cows. Or that they secretly thrill at the approach of a Greek man. Discover? My cloven foot.\u003c/p>\n\u003cp>The fact is (or legend, at least) that mojitos, or some variation thereof, have been with us for a very long time. This is a classic cocktail, drunk in one form or another for since perhaps the late 16th century when the pirate Richard Drake created for himself a beverage of aguardiente (an unrefined rum), lime, sugar and mint. He named it El Draque (The Dragon). Pirates do not typically shy away from self-promotion. This concoction has been drunk for centuries in Cuba and the various other Caribbean lands Drake terrorized.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other, more likely story is that the mojito originated as a thirst quencher for Cuban sugar cane harvesters in the late 1800's. Apparently, the rum made available to them wasn't of the finest quality, so cane juice, mint and lime were added to make the alcohol more palatable. The mojito became a popular drink among the working class at the Playa de Marianao in Havana by the early 20th century. The upper crust were still drinking daquiris. What is it with Cubans and yummy cocktails? Oh yes. Rum.\u003c/p>\n\u003cp>By the 1940's a little restaurant called La Bodeguita del Medio had served one or, more likely, twenty to Ernest Hemingway. He liked them so much he wrote about them. Other great writers who popped by La Bodeguita were Pablo Neruda and Gabriel Garcia Marquez. Even Brigitte Bardot is rumored to have let the condensation drip from her glass to cool her ample bosom. Of course, she is not famous for her writing skills, but she does love cats.\u003c/p>\n\u003cp>After Fidel Castro seized power in 1959, Cubans fleeing to the United States brought their mojito mixers with them making them very, very popular in Miami. I do believe if one watches Miami Vice long enough, one might spy Sonny Crockett sipping one. So, America-wise at least, the mojito might be considered a retro 80's drink. Eew. Yet, somehow not. It's a great drink-- just not one I would chose to drink in 45 degree weather.\u003c/p>\n\u003cp>The Classic Mojito\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For one drink (though, even if you chose to drink alone, rest assured that about 20,000 other people in San Francisco are probably drinking one at the same time)\u003c/p>\n\u003cp>5 to 6 mint leaves\u003cbr>1 lime, quartered\u003cbr>3 drops Angostura bitters\u003cbr>2 ounces light rum\u003cbr>1 ounce guarapo (sugar cane syrup). If you are too lazy to find guarapo, simple syrup will have to do, but it's not the same. Really.\u003cbr>Ice Crushed ice is ideal, but smallish cubes aren't bad either.\u003cbr>Club soda\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Muddle mint leaves, bitters and 3 of the lime quarters in the bottom of a tall glass.\u003c/p>\n\u003cp>2. Fill glass to the top with ice.\u003c/p>\n\u003cp>3. Add rum.\u003c/p>\n\u003cp>4. Fill remainder of the glass with guarapo, leaving roughly 1/2 inch at the top. Top off with club soda.\u003c/p>\n\u003cp>5. Cover glass and shake vigorously for a few seconds. Garnish with remaining lime wedge and a slice of sugar cane flown in from your father's sugar plantation. It has been suggested that one serve this drink with a straw. This might be fine if the person drinking is worried about lipstick smudges on his or her glass. If this is not a particular worry of yours, I would forgo it, since the bruised and battered mint tends to clog the straw at the first hint of suction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A special little shout out to \u003ca href=\"http://mojito.kairosix.com/default.asp\">MojitoCompany.com\u003c/a> for their help and information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-770313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-767050.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The other night, I was having dinner at Boulevard with two friends who do not drink. One friend commented, \"You know one of the things I regret about not drinking? I missed the mojito.\"\u003c/p>\n\u003cp>Missed the mojito. How can anyone miss the mojito? It's everywhere. Everywhere. I examined the tables around us and noticed glasses pasted with the telltale bruised mint on two of them. In February.\u003c/p>\n\u003cp>As a waiter, I see people ordering them all the time. All the time. I cringe when I order them because I know the bartenders are going to hate me. When one person orders a mojito, invariably, someone else will say, \"Oh! I'll have one of those, too.\" and then the question and following anecdote are generally uttered (well, I have heard this exact exchange twice in the past month-- enough to trip my trendy alarm) to any remaining non-mojito-ordering guests, \"Have you ever had a mojito? I discovered them at such-and-such-a-place.\" Funny, I didn't know sheep could actually discover anything, unless it was a patch of grass uneaten by cows. Or that they secretly thrill at the approach of a Greek man. Discover? My cloven foot.\u003c/p>\n\u003cp>The fact is (or legend, at least) that mojitos, or some variation thereof, have been with us for a very long time. This is a classic cocktail, drunk in one form or another for since perhaps the late 16th century when the pirate Richard Drake created for himself a beverage of aguardiente (an unrefined rum), lime, sugar and mint. He named it El Draque (The Dragon). Pirates do not typically shy away from self-promotion. This concoction has been drunk for centuries in Cuba and the various other Caribbean lands Drake terrorized.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other, more likely story is that the mojito originated as a thirst quencher for Cuban sugar cane harvesters in the late 1800's. Apparently, the rum made available to them wasn't of the finest quality, so cane juice, mint and lime were added to make the alcohol more palatable. The mojito became a popular drink among the working class at the Playa de Marianao in Havana by the early 20th century. The upper crust were still drinking daquiris. What is it with Cubans and yummy cocktails? Oh yes. Rum.\u003c/p>\n\u003cp>By the 1940's a little restaurant called La Bodeguita del Medio had served one or, more likely, twenty to Ernest Hemingway. He liked them so much he wrote about them. Other great writers who popped by La Bodeguita were Pablo Neruda and Gabriel Garcia Marquez. Even Brigitte Bardot is rumored to have let the condensation drip from her glass to cool her ample bosom. Of course, she is not famous for her writing skills, but she does love cats.\u003c/p>\n\u003cp>After Fidel Castro seized power in 1959, Cubans fleeing to the United States brought their mojito mixers with them making them very, very popular in Miami. I do believe if one watches Miami Vice long enough, one might spy Sonny Crockett sipping one. So, America-wise at least, the mojito might be considered a retro 80's drink. Eew. Yet, somehow not. It's a great drink-- just not one I would chose to drink in 45 degree weather.\u003c/p>\n\u003cp>The Classic Mojito\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For one drink (though, even if you chose to drink alone, rest assured that about 20,000 other people in San Francisco are probably drinking one at the same time)\u003c/p>\n\u003cp>5 to 6 mint leaves\u003cbr>1 lime, quartered\u003cbr>3 drops Angostura bitters\u003cbr>2 ounces light rum\u003cbr>1 ounce guarapo (sugar cane syrup). If you are too lazy to find guarapo, simple syrup will have to do, but it's not the same. Really.\u003cbr>Ice Crushed ice is ideal, but smallish cubes aren't bad either.\u003cbr>Club soda\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Muddle mint leaves, bitters and 3 of the lime quarters in the bottom of a tall glass.\u003c/p>\n\u003cp>2. Fill glass to the top with ice.\u003c/p>\n\u003cp>3. Add rum.\u003c/p>\n\u003cp>4. Fill remainder of the glass with guarapo, leaving roughly 1/2 inch at the top. Top off with club soda.\u003c/p>\n\u003cp>5. Cover glass and shake vigorously for a few seconds. Garnish with remaining lime wedge and a slice of sugar cane flown in from your father's sugar plantation. It has been suggested that one serve this drink with a straw. This might be fine if the person drinking is worried about lipstick smudges on his or her glass. If this is not a particular worry of yours, I would forgo it, since the bruised and battered mint tends to clog the straw at the first hint of suction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A special little shout out to \u003ca href=\"http://mojito.kairosix.com/default.asp\">MojitoCompany.com\u003c/a> for their help and information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Happy St. Juliana's Day. Her life, or at least, her martyrdom, sounds much more interesting than St. Valentine's. She got to wrestle with the devil. She got molten metals poured over her naked flesh while tied between two pillars. She even got to act in a high drama courtroom scene in which the devil himself played witness for the prosecution. And she died a virgin. Perhaps that last bit that doesn't market itself well. She is not the patron saint of anything as far as I can tell, but at least she got her own name day. Today. When depicted in art, she is shown leading the devil, or a dragon, around by a chain. Our local bondage mavens, at least the Catholic ones, should stand up and take notice. If they can get up off their Catherine Wheels to do so.\u003c/p>\n\u003cp>Okay. Enough of St. Juliana. I was just trying to avoid talking about St. Valentine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-795723.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-792291.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I am tired, tired, tired of his Feast Day. I'm not against romance. Not in the least. I am just against the idea of a special day reserved for lovers. I'm not thrilled about the existence of a day where unrealistic expectations of love perfection are foisted upon couples, especially newly formed ones for whom boundaries have not yet been drawn, for whom the depth of feeling towards each other has not been thoroughly examined. Then, of course, there are all those single people out there.\u003c/p>\n\u003cp>Oh, you single people might tell yourself, \"It's just a silly Hallmark holiday. It means nothing to me.\"and That may be well and true, but I won't believe you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I used to say the same thing, even on those Valentine's days that coincided with my being in a relationship. That is, until one signal year when I found my boyfriend giggling in the kitchen with a young ballet dancer. At 7:30 in the morning. In the house we had bought together seven days earlier. On Valentine's Day.\u003c/p>\n\u003cp>Bitter, party of one? Oh, that's me.\u003c/p>\n\u003cp>Well, not so much any more. Today, it's just a funny/sad story. But it certainly didn't help to cure me of my VD depression.\u003c/p>\n\u003cp>In an effort to alleviate the above-mentioned funk. I did a bit of research on antidepressant foods. How to self-medicate without, um, medication? Here's what I came up with. A Valentine's Day cure, if you will.\u003c/p>\n\u003cp>The ingredients are basic and all shown to be very helpful in combating depression. Thank you, Forbes Magazine, for your \u003ca href=\"http://www.forbes.com/health/2005/02/10/cx_mh_0210health_ls.html\">article on antidepressant foods\u003c/a>...\u003c/p>\n\u003cp>Salmon is very high in omega-3 fatty acids which not only help the body fight against heart disease and some forms of cancer, but are now showing great promise in fighting depression and stress.\u003c/p>\n\u003cp>Beets contain uridine, which can increase one's levels of cytidine in the brain. Cytidine, in turn, affects the level of dopamine. Dopamine, as you runners might already know, affects mood. In a good way.\u003c/p>\n\u003cp>Walnuts are a good source of alpha linolenic acid (one of the omegas). You don't need to eat a whole bowlful, either-- an ounce will do nicely. These dear little nuggest also help fight heart disease and, on Valentine's Day, one's heart needs all the protection it can get.\u003c/p>\n\u003cp>Molasses also containes uridine. Remember my \u003ca href=\"http://www.kqed.org/weblog/food/2007/01/molasses-in-january.jsp\">posting last month about molasses\u003c/a>? No? Well, I wrote one. I just didn't know why I enjoyed writing it so much. Now I know.\u003c/p>\n\u003cp>Here's the recipe-- a combination of all four ingredients. It's very easy to make. We'll call it:\u003c/p>\n\u003ch3>Michael's Valentine's Day Plate of Armor\u003c/h3>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 1/3 to 1/2 pound salmon filet. You are eating this alone, aren't you? Chose a really fatty salmon like King. You need all the fatty acids you can get.\u003cbr>4 beets- red, golden, chioggia-- take your pick. Save the green tops, too\u003cbr>1 ounce walnuts-- toasted. I like mine tossed with sugar and salt fresh from the oven.\u003cbr>1 ounce feta cheese, crumbled\u003cbr>1 tablespoon molasses\u003cbr>1 teaspoon mustard (I used a sweet and hot style)\u003cbr>2 tablespoons apple cider vinegar (champagne or white wine vinegar will work, too.)\u003cbr>1 teaspoon shallot, finely minced\u003cbr>4 tablespoons olive oil for vinaigrette, plus one tablespoon for pan roasting the salmon, one tablespoon for roasting beets.\u003cbr>Salt and pepper to taste.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Roasted Beets:\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Line a baking sheet or Pyrex baking dish with aluminum foil.\u003c/li>\n\u003cli>Wash beets thoroughly and trim both ends\u003c/li>\n\u003cli>Pat beets dry with paper towels, then lightly coat with olive oil and a little salt.\u003c/li>\n\u003cli>Place beets on baking sheet and roast in oven for 45 minutes or until done. Obviously, smaller beets will take less time than larger ones, so please exercise judgement.\u003c/li>\n\u003cli>Remove beets from oven when done (to test, poke one with a paring knife. If the knife slips in easily, the beets are done).\u003c/li>\n\u003cli>Let cool.\u003c/li>\n\u003cli>To remove skin, gently rub beets (one at a time, of course) between paper towels. If you've roasted them properly, this should be easy. If you haven't, I just don't know what to tell you.\u003c/li>\n\u003cli>Dice beets into your favotie, easy-to-carve shapes and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>For Molasses Vinaigrette:\u003c/p>\n\u003col>\n\u003cli>in a small bowl, add molasses, vinegar, mustard, shallots and salt (as much as you like, to help balance the sweetness of the molasses). Whisk bravely.\u003c/li>\n\u003cli>Slowly drizzle in olive oil, whisking as you do so.\u003c/li>\n\u003cli>Adjust flavors to suit your own tastes.\u003c/li>\n\u003cli>Set aside\u003c/li>\n\u003c/ol>\n\u003cp>Salmon:\u003c/p>\n\u003col>\n\u003cli>Rub salmon with salt on both sides-- skin and flesh.\u003c/li>\n\u003cli>In a size-appropriate saute pan, heat one tablespoon of olive oil over medium-high heat until very hot, just not quite smoking.\u003c/li>\n\u003cli>Add salmon filet to the pan, skin side down. Cook for about two minutes over the heat. Do not try to move the salmon. Let it stick. It will give in. It will release its grip on the pan.\u003c/li>\n\u003cli> Throw (or place gently, whatever your mood) salmon into the still-425 degree oven for approximately five minutes or as long as you want, depending upon how well done you like your salmon. I like mine a medium rare. Actually, I like my salmon raw, but this recipe calls for a more thorough cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Beet Greens:\u003c/p>\n\u003col>\n\u003cli> Throw well-cleaned beet greens into saute pan that has one tablespoon of olive oil already heating in it. Throw in a pinch of salt, too.\u003c/li>\n\u003cli>Cover and steam, moving the greens about now and then, for about 5 to 7 minutes. Many people might argue that greens need to cook for longer, but I don't think that is necessary in this case. We're going for nutrients here, not slow-cooked-with-bacon goodness. They're still good this way. Just try it.\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli>While salmon is roasting, warm the already-cooked beets and toss with vinaigrette (Better whisk the dressing again, because it will have separated by now).\u003c/li>\n\u003cli>Shake excess liquid from beet greens and place on a platter. Add vinaigrette-tossed beets, walnuts and feta (I like it with a bit of Feta, but you may leave this out if the whole fish-and-cheese combination makes you squeamish, which it shouldn't, by the way. Think tuna melt.) Grind a little pepper, sprinkle a little salt.\u003c/li>\n\u003cli>Slide salmon on top and drizzle the dish with the vinaigrette. Eat while hot. Actually, the dish is fine (minus the greens) to eat cold, too.\u003c/li>\n\u003cli>Think happy thoughts.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-711931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-708218.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Just think how healthy you'll be after eating this dish. Whether you're now ready for a healthy relationship is another matter entirely. If that thought has suddenly depressed you (again), eat some chocolate. A lot of chocolate-- that's an antidepressant, too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Apropos of nothing, there has been a meme flying about the food blogosphere called \u003ca href=\"http://word-eater.blogspot.com/2007/02/tag.html\">Five Things About Me\u003c/a>. Call it fun. Call it annoying. Whatever you decide to label it, it's ended up a great way for me to find out about other food bloggers out there. Click or don't click, it's up to you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy St. Juliana's Day. Her life, or at least, her martyrdom, sounds much more interesting than St. Valentine's. She got to wrestle with the devil. She got molten metals poured over her naked flesh while tied between two pillars. She even got to act in a high drama courtroom scene in which the devil himself played witness for the prosecution. And she died a virgin. Perhaps that last bit that doesn't market itself well. She is not the patron saint of anything as far as I can tell, but at least she got her own name day. Today. When depicted in art, she is shown leading the devil, or a dragon, around by a chain. Our local bondage mavens, at least the Catholic ones, should stand up and take notice. If they can get up off their Catherine Wheels to do so.\u003c/p>\n\u003cp>Okay. Enough of St. Juliana. I was just trying to avoid talking about St. Valentine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-795723.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-792291.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I am tired, tired, tired of his Feast Day. I'm not against romance. Not in the least. I am just against the idea of a special day reserved for lovers. I'm not thrilled about the existence of a day where unrealistic expectations of love perfection are foisted upon couples, especially newly formed ones for whom boundaries have not yet been drawn, for whom the depth of feeling towards each other has not been thoroughly examined. Then, of course, there are all those single people out there.\u003c/p>\n\u003cp>Oh, you single people might tell yourself, \"It's just a silly Hallmark holiday. It means nothing to me.\"and That may be well and true, but I won't believe you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I used to say the same thing, even on those Valentine's days that coincided with my being in a relationship. That is, until one signal year when I found my boyfriend giggling in the kitchen with a young ballet dancer. At 7:30 in the morning. In the house we had bought together seven days earlier. On Valentine's Day.\u003c/p>\n\u003cp>Bitter, party of one? Oh, that's me.\u003c/p>\n\u003cp>Well, not so much any more. Today, it's just a funny/sad story. But it certainly didn't help to cure me of my VD depression.\u003c/p>\n\u003cp>In an effort to alleviate the above-mentioned funk. I did a bit of research on antidepressant foods. How to self-medicate without, um, medication? Here's what I came up with. A Valentine's Day cure, if you will.\u003c/p>\n\u003cp>The ingredients are basic and all shown to be very helpful in combating depression. Thank you, Forbes Magazine, for your \u003ca href=\"http://www.forbes.com/health/2005/02/10/cx_mh_0210health_ls.html\">article on antidepressant foods\u003c/a>...\u003c/p>\n\u003cp>Salmon is very high in omega-3 fatty acids which not only help the body fight against heart disease and some forms of cancer, but are now showing great promise in fighting depression and stress.\u003c/p>\n\u003cp>Beets contain uridine, which can increase one's levels of cytidine in the brain. Cytidine, in turn, affects the level of dopamine. Dopamine, as you runners might already know, affects mood. In a good way.\u003c/p>\n\u003cp>Walnuts are a good source of alpha linolenic acid (one of the omegas). You don't need to eat a whole bowlful, either-- an ounce will do nicely. These dear little nuggest also help fight heart disease and, on Valentine's Day, one's heart needs all the protection it can get.\u003c/p>\n\u003cp>Molasses also containes uridine. Remember my \u003ca href=\"http://www.kqed.org/weblog/food/2007/01/molasses-in-january.jsp\">posting last month about molasses\u003c/a>? No? Well, I wrote one. I just didn't know why I enjoyed writing it so much. Now I know.\u003c/p>\n\u003cp>Here's the recipe-- a combination of all four ingredients. It's very easy to make. We'll call it:\u003c/p>\n\u003ch3>Michael's Valentine's Day Plate of Armor\u003c/h3>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 1/3 to 1/2 pound salmon filet. You are eating this alone, aren't you? Chose a really fatty salmon like King. You need all the fatty acids you can get.\u003cbr>4 beets- red, golden, chioggia-- take your pick. Save the green tops, too\u003cbr>1 ounce walnuts-- toasted. I like mine tossed with sugar and salt fresh from the oven.\u003cbr>1 ounce feta cheese, crumbled\u003cbr>1 tablespoon molasses\u003cbr>1 teaspoon mustard (I used a sweet and hot style)\u003cbr>2 tablespoons apple cider vinegar (champagne or white wine vinegar will work, too.)\u003cbr>1 teaspoon shallot, finely minced\u003cbr>4 tablespoons olive oil for vinaigrette, plus one tablespoon for pan roasting the salmon, one tablespoon for roasting beets.\u003cbr>Salt and pepper to taste.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Roasted Beets:\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Line a baking sheet or Pyrex baking dish with aluminum foil.\u003c/li>\n\u003cli>Wash beets thoroughly and trim both ends\u003c/li>\n\u003cli>Pat beets dry with paper towels, then lightly coat with olive oil and a little salt.\u003c/li>\n\u003cli>Place beets on baking sheet and roast in oven for 45 minutes or until done. Obviously, smaller beets will take less time than larger ones, so please exercise judgement.\u003c/li>\n\u003cli>Remove beets from oven when done (to test, poke one with a paring knife. If the knife slips in easily, the beets are done).\u003c/li>\n\u003cli>Let cool.\u003c/li>\n\u003cli>To remove skin, gently rub beets (one at a time, of course) between paper towels. If you've roasted them properly, this should be easy. If you haven't, I just don't know what to tell you.\u003c/li>\n\u003cli>Dice beets into your favotie, easy-to-carve shapes and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>For Molasses Vinaigrette:\u003c/p>\n\u003col>\n\u003cli>in a small bowl, add molasses, vinegar, mustard, shallots and salt (as much as you like, to help balance the sweetness of the molasses). Whisk bravely.\u003c/li>\n\u003cli>Slowly drizzle in olive oil, whisking as you do so.\u003c/li>\n\u003cli>Adjust flavors to suit your own tastes.\u003c/li>\n\u003cli>Set aside\u003c/li>\n\u003c/ol>\n\u003cp>Salmon:\u003c/p>\n\u003col>\n\u003cli>Rub salmon with salt on both sides-- skin and flesh.\u003c/li>\n\u003cli>In a size-appropriate saute pan, heat one tablespoon of olive oil over medium-high heat until very hot, just not quite smoking.\u003c/li>\n\u003cli>Add salmon filet to the pan, skin side down. Cook for about two minutes over the heat. Do not try to move the salmon. Let it stick. It will give in. It will release its grip on the pan.\u003c/li>\n\u003cli> Throw (or place gently, whatever your mood) salmon into the still-425 degree oven for approximately five minutes or as long as you want, depending upon how well done you like your salmon. I like mine a medium rare. Actually, I like my salmon raw, but this recipe calls for a more thorough cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Beet Greens:\u003c/p>\n\u003col>\n\u003cli> Throw well-cleaned beet greens into saute pan that has one tablespoon of olive oil already heating in it. Throw in a pinch of salt, too.\u003c/li>\n\u003cli>Cover and steam, moving the greens about now and then, for about 5 to 7 minutes. Many people might argue that greens need to cook for longer, but I don't think that is necessary in this case. We're going for nutrients here, not slow-cooked-with-bacon goodness. They're still good this way. Just try it.\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli>While salmon is roasting, warm the already-cooked beets and toss with vinaigrette (Better whisk the dressing again, because it will have separated by now).\u003c/li>\n\u003cli>Shake excess liquid from beet greens and place on a platter. Add vinaigrette-tossed beets, walnuts and feta (I like it with a bit of Feta, but you may leave this out if the whole fish-and-cheese combination makes you squeamish, which it shouldn't, by the way. Think tuna melt.) Grind a little pepper, sprinkle a little salt.\u003c/li>\n\u003cli>Slide salmon on top and drizzle the dish with the vinaigrette. Eat while hot. Actually, the dish is fine (minus the greens) to eat cold, too.\u003c/li>\n\u003cli>Think happy thoughts.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-711931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-708218.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Just think how healthy you'll be after eating this dish. Whether you're now ready for a healthy relationship is another matter entirely. If that thought has suddenly depressed you (again), eat some chocolate. A lot of chocolate-- that's an antidepressant, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Apropos of nothing, there has been a meme flying about the food blogosphere called \u003ca href=\"http://word-eater.blogspot.com/2007/02/tag.html\">Five Things About Me\u003c/a>. Call it fun. Call it annoying. Whatever you decide to label it, it's ended up a great way for me to find out about other food bloggers out there. Click or don't click, it's up to you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Monday morning, my friend Bill sent me off an email asking if I'd seen the lead story-- \u003ca href=\"http://www.nytimes.com/2007/02/04/fashion/04bloggers.html?ex=1171342800&en=3ae7f465afe1ad38&ei=5070&emc=eta1\">Sharp Bites\u003c/a>-- in this week's New York Times SundayStyles section. Well, no. I hadn't. I tend to skip that section in favor of their Sunday Magazine. Of course, I tend to skip most of the magazine and head straight for the crossword puzzle. I sat down with my cup of coffee and read...\u003c/p>\n\u003cblockquote>\u003cp>\"'Food blogs have reached a critical mass with readers in the last six months,' said Phillip Baltz, owner of the restaurant public relations firm Baltz & Company.\"\u003c/p>\u003c/blockquote>\n\u003cp>God, is that true. Everyone seems to have an opinion on food these days and anyone with a computer can set up a blog, or have one set up for them. Myself included. Critical mass indeed.\u003c/p>\n\u003cp>I have only recently started to read other bloggers. Especially restaurant bloggers. At first, I was dubious. Why should I trust anyone else's opinion? I'm a food professional, for God's sake.\u003c/p>\n\u003cp>Why? Because some bloggers are very entertaining, though finding the good ones often feels like panning for gold -- sifting through the bores and frustrated novelists and lonely people with enormous chips on their shoulders. I have been glad of heart lately to know that there are people out there in the blogosphere (a precious few, at least) who are pretty darned clever and who can convey enthusiasm without a heavy reliance upon exclaimation points preceded by the word \"awesome\".\u003c/p>\n\u003cp>The first food blog I remember visiting was Adam Robert's \u003ca href=\"http://www.amateurgourmet.com/the_amateur_gourmet/\">The Amateur Gourmet \u003c/a>in 2004 His \u003ca href=\"http://www.amateurgourmet.com/the_amateur_gourmet/2004/02/janet_jackson_b.html\">Superbowl post\u003c/a> put an enormous grin on my face. Anyone who thinks up Janet Jackson wardrobe malfunction cupcakes is my hero. I loved him for it then, and I still do. Please read if you haven't already...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My new favorite non-KQED-linked blog is \u003ca href=\"http://afewreservations.wordpress.com/\">A Few Reservations\u003c/a>. I don't know who the hell she is, but I'd have dinner with her anytime. Her posts are well-voiced and, as the title implies (sadly), few. Read her take on NOPA, it's like a hypodermic needle to the kidney- sharp and precise. Read her love letter to Canteen, too.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's all you'll hear from me this week. Go read somebody else. Or start your own food blog-- everyone else is doing it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Monday morning, my friend Bill sent me off an email asking if I'd seen the lead story-- \u003ca href=\"http://www.nytimes.com/2007/02/04/fashion/04bloggers.html?ex=1171342800&en=3ae7f465afe1ad38&ei=5070&emc=eta1\">Sharp Bites\u003c/a>-- in this week's New York Times SundayStyles section. Well, no. I hadn't. I tend to skip that section in favor of their Sunday Magazine. Of course, I tend to skip most of the magazine and head straight for the crossword puzzle. I sat down with my cup of coffee and read...\u003c/p>\n\u003cblockquote>\u003cp>\"'Food blogs have reached a critical mass with readers in the last six months,' said Phillip Baltz, owner of the restaurant public relations firm Baltz & Company.\"\u003c/p>\u003c/blockquote>\n\u003cp>God, is that true. Everyone seems to have an opinion on food these days and anyone with a computer can set up a blog, or have one set up for them. Myself included. Critical mass indeed.\u003c/p>\n\u003cp>I have only recently started to read other bloggers. Especially restaurant bloggers. At first, I was dubious. Why should I trust anyone else's opinion? I'm a food professional, for God's sake.\u003c/p>\n\u003cp>Why? Because some bloggers are very entertaining, though finding the good ones often feels like panning for gold -- sifting through the bores and frustrated novelists and lonely people with enormous chips on their shoulders. I have been glad of heart lately to know that there are people out there in the blogosphere (a precious few, at least) who are pretty darned clever and who can convey enthusiasm without a heavy reliance upon exclaimation points preceded by the word \"awesome\".\u003c/p>\n\u003cp>The first food blog I remember visiting was Adam Robert's \u003ca href=\"http://www.amateurgourmet.com/the_amateur_gourmet/\">The Amateur Gourmet \u003c/a>in 2004 His \u003ca href=\"http://www.amateurgourmet.com/the_amateur_gourmet/2004/02/janet_jackson_b.html\">Superbowl post\u003c/a> put an enormous grin on my face. Anyone who thinks up Janet Jackson wardrobe malfunction cupcakes is my hero. I loved him for it then, and I still do. Please read if you haven't already...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My new favorite non-KQED-linked blog is \u003ca href=\"http://afewreservations.wordpress.com/\">A Few Reservations\u003c/a>. I don't know who the hell she is, but I'd have dinner with her anytime. Her posts are well-voiced and, as the title implies (sadly), few. Read her take on NOPA, it's like a hypodermic needle to the kidney- sharp and precise. Read her love letter to Canteen, too.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's all you'll hear from me this week. Go read somebody else. Or start your own food blog-- everyone else is doing it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bread-726266.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/bread-721899.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Pain is, of course, French for bread. When applying an English reading of the word, it describes the condition of my very soul when faced with the prospect of baking it.\u003c/p>\n\u003cp>For some people, bread making is a passion. There exist people in this world for whom the process is relaxing, even meditative.\u003c/p>\n\u003cp>Not for me. I become anxiety-ridden at the thought of baking it. It's too basic, too fundamentally a part of our everyday existence. Bread, in one form or another, has supported human life in most cultures for several millenia. What if I, a classically-trained cook, screwed it up?\u003c/p>\n\u003cp>Frankly, I doubt many people would care. I might get a \"Jesus, don't take yourself so seriously.\" comment which, of course, brings to mind one of His more popular sound bytes:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am the bread of life\u003cbr>he that cometh to me shall never hunger.\" (John 6:35)\u003c/p>\n\u003cp>Oh. Would Jesus find disappointment in a baker who won't bake Him? The pressure weighs upon me like a ton of unleavened loaves. That is a Mosaic reference, sorry. I currently can do no better-- it's too early in the morning.\u003c/p>\n\u003cp>In all seriousness, I understand that this is a totally irrational fear, but a real one, like the one I have about driving a car with manual transmission. I could write volumes about my relationship to bread-- my love of consuming it, my loathing of its production. I will keep this brief and spare you the rest.\u003c/p>\n\u003cp>I have decided to conquer this culinary fear today. I have decided to make white bread or, as the recipe calls it, American Sandwich Bread. Here goes...\u003c/p>\n\u003cp>Master Recipe for American Sandwich Bread\u003c/p>\n\u003cp>This recipe was taken from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0936184388/kqedorg-20\">The Best Recipe\u003c/a> by the good people at Cook's Illustrated.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>3 1/2 cups bread flour, plus extra for work surface\u003cbr>2 teaspoons salt\u003cbr>1 cup warm milk (110 degrees)\u003cbr>1/3 cup warm water (110 degrees)\u003cbr>2 tablespoons butter, melted\u003cbr>3 tablespoons honey\u003cbr>1 package (about 2 1/4 teaspoons) rapid-rise yeast\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003col>\n\u003cli>Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat for 10 minutes, then turn off oven heat.\u003c/li>\n\u003cli>Mix flour and salt in bowl of standing mixer fitted with dough hook. Mix milk, water, honey, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrap dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.\u003c/li>\n\u003cli>Place dough in very lightly oiled container or bowl, rubbing dough around bowl to lightly coat. Cover with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.\u003c/li>\n\u003cli>Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll dough firmly into cylinder, pressing with your fingers to make sure dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9 x 5 x 3-inch loaf pan and press it gently so it touches all for sides of pan.\u003c/li>\n\u003cli>Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 mintues. Heat oven to 350 degrees and place an empty loaf pan on bottom rack. Bring 2 cups water to boil.\u003c/li>\n\u003cli>Remove plastic wrap from filled loaf pan and place in oven [ I assumed the authors meant for us to place the filled loaf pan in the oven, not the plastic wrap]. Immediately, pour heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.\u003c/li>\n\u003c/ol>\n\u003cp>I did it. I made it. I made it and no one was killed or shamed in the process.\u003c/p>\n\u003cp>The bread turned out rather well for a first effort, I think. Except for the top. I didn't pinch the top of the loaf properly (don't snigger). The result-- and not an entirely unpleasant one -- was that, when sliced, the bread took on a shape that looked vaguely like Wisconsin. I toasted it and ate it with great lashings of butter and blackberry preserves. Sorry Thrasso, no marmalade in the house.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/toast-736735.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/toast-729284.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I admit to feeling a bit silly about avoiding this for so long. And relieved. What the hell was I so afraid of? I suppose my big question of the day is this:\u003c/p>\n\u003cp>Is there anyone else out there with performance anxiety (culinarily speaking, of course)?\u003c/p>\n\u003cp>Baking bread, I have discovered, is like having sex or speaking Spanish. You hear about it. You might watch people doing it late one night on cable television. You discover that there are even classes and workshops to help. You buy the instruction manuals and practice, quietly, when no one else can see you. The important thing is to try. And to practice-- whether alone or with a friend. I know for a fact that sex and Spanish are more practically done with someone else present. It is up to you to decide if that is the correct approach for you in terms of bread baking.\u003c/p>\n\u003cp>And try I did. I count that as one more thing to cross off my what-are-you-waiting-for? list of things to do, one more bogey man slain. I'm still not so sure about driving a stick shift, especially in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bakersfederation.org.uk/History_of_Bread.aspx\">\u003cstrong>Learn more about bread\u003c/strong>\u003c/a> at the Federation of Bakers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfbi.com/courses.html\">\u003cstrong>Get some hands on experience\u003c/strong>\u003c/a> at the San Francisco Baking Institute.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bread-726266.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/bread-721899.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Pain is, of course, French for bread. When applying an English reading of the word, it describes the condition of my very soul when faced with the prospect of baking it.\u003c/p>\n\u003cp>For some people, bread making is a passion. There exist people in this world for whom the process is relaxing, even meditative.\u003c/p>\n\u003cp>Not for me. I become anxiety-ridden at the thought of baking it. It's too basic, too fundamentally a part of our everyday existence. Bread, in one form or another, has supported human life in most cultures for several millenia. What if I, a classically-trained cook, screwed it up?\u003c/p>\n\u003cp>Frankly, I doubt many people would care. I might get a \"Jesus, don't take yourself so seriously.\" comment which, of course, brings to mind one of His more popular sound bytes:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am the bread of life\u003cbr>he that cometh to me shall never hunger.\" (John 6:35)\u003c/p>\n\u003cp>Oh. Would Jesus find disappointment in a baker who won't bake Him? The pressure weighs upon me like a ton of unleavened loaves. That is a Mosaic reference, sorry. I currently can do no better-- it's too early in the morning.\u003c/p>\n\u003cp>In all seriousness, I understand that this is a totally irrational fear, but a real one, like the one I have about driving a car with manual transmission. I could write volumes about my relationship to bread-- my love of consuming it, my loathing of its production. I will keep this brief and spare you the rest.\u003c/p>\n\u003cp>I have decided to conquer this culinary fear today. I have decided to make white bread or, as the recipe calls it, American Sandwich Bread. Here goes...\u003c/p>\n\u003cp>Master Recipe for American Sandwich Bread\u003c/p>\n\u003cp>This recipe was taken from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0936184388/kqedorg-20\">The Best Recipe\u003c/a> by the good people at Cook's Illustrated.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>3 1/2 cups bread flour, plus extra for work surface\u003cbr>2 teaspoons salt\u003cbr>1 cup warm milk (110 degrees)\u003cbr>1/3 cup warm water (110 degrees)\u003cbr>2 tablespoons butter, melted\u003cbr>3 tablespoons honey\u003cbr>1 package (about 2 1/4 teaspoons) rapid-rise yeast\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003col>\n\u003cli>Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat for 10 minutes, then turn off oven heat.\u003c/li>\n\u003cli>Mix flour and salt in bowl of standing mixer fitted with dough hook. Mix milk, water, honey, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrap dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.\u003c/li>\n\u003cli>Place dough in very lightly oiled container or bowl, rubbing dough around bowl to lightly coat. Cover with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.\u003c/li>\n\u003cli>Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll dough firmly into cylinder, pressing with your fingers to make sure dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9 x 5 x 3-inch loaf pan and press it gently so it touches all for sides of pan.\u003c/li>\n\u003cli>Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 mintues. Heat oven to 350 degrees and place an empty loaf pan on bottom rack. Bring 2 cups water to boil.\u003c/li>\n\u003cli>Remove plastic wrap from filled loaf pan and place in oven [ I assumed the authors meant for us to place the filled loaf pan in the oven, not the plastic wrap]. Immediately, pour heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.\u003c/li>\n\u003c/ol>\n\u003cp>I did it. I made it. I made it and no one was killed or shamed in the process.\u003c/p>\n\u003cp>The bread turned out rather well for a first effort, I think. Except for the top. I didn't pinch the top of the loaf properly (don't snigger). The result-- and not an entirely unpleasant one -- was that, when sliced, the bread took on a shape that looked vaguely like Wisconsin. I toasted it and ate it with great lashings of butter and blackberry preserves. Sorry Thrasso, no marmalade in the house.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/toast-736735.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/toast-729284.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I admit to feeling a bit silly about avoiding this for so long. And relieved. What the hell was I so afraid of? I suppose my big question of the day is this:\u003c/p>\n\u003cp>Is there anyone else out there with performance anxiety (culinarily speaking, of course)?\u003c/p>\n\u003cp>Baking bread, I have discovered, is like having sex or speaking Spanish. You hear about it. You might watch people doing it late one night on cable television. You discover that there are even classes and workshops to help. You buy the instruction manuals and practice, quietly, when no one else can see you. The important thing is to try. And to practice-- whether alone or with a friend. I know for a fact that sex and Spanish are more practically done with someone else present. It is up to you to decide if that is the correct approach for you in terms of bread baking.\u003c/p>\n\u003cp>And try I did. I count that as one more thing to cross off my what-are-you-waiting-for? list of things to do, one more bogey man slain. I'm still not so sure about driving a stick shift, especially in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bakersfederation.org.uk/History_of_Bread.aspx\">\u003cstrong>Learn more about bread\u003c/strong>\u003c/a> at the Federation of Bakers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfbi.com/courses.html\">\u003cstrong>Get some hands on experience\u003c/strong>\u003c/a> at the San Francisco Baking Institute.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/clementine-704516.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/clementine-798648.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wandered into the Whole Foods Market on California and Franklin the other day where I was greeted by giant stacks of citrus. The clementines caught my eye, which was quite easily done due to the sheer volume of the little fruits-- boxes upon boxes of them.\u003c/p>\n\u003cp>I love tangerines, so I grabbed a box. Ideas kept popping into my head as to how I would use them. Sliced up and drizzled with olive oil, tossed with salt and toasted walnuts, made into pudding, squeezed for juice in the morning and, of course, eaten right out of my hand. Vinaigrettes, granitas, dipped in chocolate and crushed salty cashews. I planned on being one busy fellow in the kitchen.\u003c/p>\n\u003cp>When I got them home, I grabbed one out of the box, peeled off the skin and popped a segment into my mouth. I turned my back to the other surviving clementines, not wanting them to witness the disappointment that had immediately registered on my face. What I had just eaten tasted flabby and rather anemic. Then I remembered something fairly significant in terms of citrus purchasing:\u003c/p>\n\u003cp>Wasn't there a terrible cold snap a couple of weeks ago?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went online to look up the what happened to the California citrus harvest this year. Nearly three-quarters of our state's citrus crops were destroyed when temperatures dipped into the 20's about two weeks ago. This year has not been good to citrus farmers. I was, however, glad that I had paid my $7.99 as some sort of support. I then realized that I had given Whole Foods Market my money and wondered how much of that actually went to the farmers. Whatever the answer, I thought I should go and make the best of my clementines.\u003c/p>\n\u003cp>I grabbed another clementine. It felt heavy in my hand for its size, as all good citrus should. It was sweet and juicy and unyielding. The first fruit I peeled must have been an anomaly. I decided to go ahead with my first recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pudding-716238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pudding-710407.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There is a buttermilk pudding cake I love to make once or twice a year when meyer lemons are good. I thought I might see how one made with clementines would turn out. There is a very good reason the recipe calls for lemons-- they are, by nature, tart and high in acid-- things critical to the success of the recipe. Clementines, on the other hand, are very sweet and low in acidity-- something I chose to ignore when preparing the dessert. I was so intoxicated by the smell of fruit's rind, which I kept scratching with my fingernail, that I thought enough zest would somehow make the alteration in the recipe work. Sadly, I was wrong. Sadly? Not really. I learned something about why certain foods work in specific situations and why others do not. It wasn't a total wash out. Besides, it at least looked good. Remind me to share the lemon recipe with you one of these days.\u003c/p>\n\u003cp>As I mentioned earlier, I love tangerines. I automatically assumed clementines were a type of tangerine. I was wrong again. While both are members of the Citrus reticulata species, the clementine owes its existence to the cross breeding of the sweet orange and Chinese mandarin and its name to the man who first accidentally bred them at an Algerian orphanage in 1902, Father Clement Rodier. Tangerines, if you hadn't guessed, got their name from the Moroccan port city of Tangiers-- the source of import for most of Europe's supply of the fruit. I suppose citrus growers should be grateful that Pere Clement had a catchy name, otherwise, they might today be growing algerines. Not quite the same market appeal as \"clementines\", to be certain.\u003c/p>\n\u003cp>I went back to the market to buy a tangerine so I might taste it side-by-side with a clementine. The clementine tasted dull when compared to the sweet-tart flavor of the tangerine. Tangerines have sass. Clementines are vaguely cloying and given names such as \"cutie\" or \"little darling\" and tend shed their clothes too quickly-- possibly the type of fruit appropriate for a one night stand. Tangerines, at least, make me want to come back for more. The fate of the clementine-- at least its role in my life-- was sealed. A few lines of a song made so popular by Huckleberry Hound popped into my head:\u003c/p>\n\u003cp>How I missed her, How I missed her\u003cbr>\nHow I missed my Clementine\u003cbr>\nTill I kissed her little sister\u003cbr>\nAnd forgot my Clementine.\u003c/p>\n\u003cp>I'm going back to tangerines. Dreadful sorry, Clementine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though not specificallly clementine in nature, the following link is citrus related and made me extremely happy. Check it out if you have nothing better to do. \u003ca href=\"http://www.youtube.com/watch?v=jG-0_p_yefg\">See the opera-singing orange\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/clementine-704516.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/clementine-798648.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wandered into the Whole Foods Market on California and Franklin the other day where I was greeted by giant stacks of citrus. The clementines caught my eye, which was quite easily done due to the sheer volume of the little fruits-- boxes upon boxes of them.\u003c/p>\n\u003cp>I love tangerines, so I grabbed a box. Ideas kept popping into my head as to how I would use them. Sliced up and drizzled with olive oil, tossed with salt and toasted walnuts, made into pudding, squeezed for juice in the morning and, of course, eaten right out of my hand. Vinaigrettes, granitas, dipped in chocolate and crushed salty cashews. I planned on being one busy fellow in the kitchen.\u003c/p>\n\u003cp>When I got them home, I grabbed one out of the box, peeled off the skin and popped a segment into my mouth. I turned my back to the other surviving clementines, not wanting them to witness the disappointment that had immediately registered on my face. What I had just eaten tasted flabby and rather anemic. Then I remembered something fairly significant in terms of citrus purchasing:\u003c/p>\n\u003cp>Wasn't there a terrible cold snap a couple of weeks ago?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went online to look up the what happened to the California citrus harvest this year. Nearly three-quarters of our state's citrus crops were destroyed when temperatures dipped into the 20's about two weeks ago. This year has not been good to citrus farmers. I was, however, glad that I had paid my $7.99 as some sort of support. I then realized that I had given Whole Foods Market my money and wondered how much of that actually went to the farmers. Whatever the answer, I thought I should go and make the best of my clementines.\u003c/p>\n\u003cp>I grabbed another clementine. It felt heavy in my hand for its size, as all good citrus should. It was sweet and juicy and unyielding. The first fruit I peeled must have been an anomaly. I decided to go ahead with my first recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pudding-716238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pudding-710407.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There is a buttermilk pudding cake I love to make once or twice a year when meyer lemons are good. I thought I might see how one made with clementines would turn out. There is a very good reason the recipe calls for lemons-- they are, by nature, tart and high in acid-- things critical to the success of the recipe. Clementines, on the other hand, are very sweet and low in acidity-- something I chose to ignore when preparing the dessert. I was so intoxicated by the smell of fruit's rind, which I kept scratching with my fingernail, that I thought enough zest would somehow make the alteration in the recipe work. Sadly, I was wrong. Sadly? Not really. I learned something about why certain foods work in specific situations and why others do not. It wasn't a total wash out. Besides, it at least looked good. Remind me to share the lemon recipe with you one of these days.\u003c/p>\n\u003cp>As I mentioned earlier, I love tangerines. I automatically assumed clementines were a type of tangerine. I was wrong again. While both are members of the Citrus reticulata species, the clementine owes its existence to the cross breeding of the sweet orange and Chinese mandarin and its name to the man who first accidentally bred them at an Algerian orphanage in 1902, Father Clement Rodier. Tangerines, if you hadn't guessed, got their name from the Moroccan port city of Tangiers-- the source of import for most of Europe's supply of the fruit. I suppose citrus growers should be grateful that Pere Clement had a catchy name, otherwise, they might today be growing algerines. Not quite the same market appeal as \"clementines\", to be certain.\u003c/p>\n\u003cp>I went back to the market to buy a tangerine so I might taste it side-by-side with a clementine. The clementine tasted dull when compared to the sweet-tart flavor of the tangerine. Tangerines have sass. Clementines are vaguely cloying and given names such as \"cutie\" or \"little darling\" and tend shed their clothes too quickly-- possibly the type of fruit appropriate for a one night stand. Tangerines, at least, make me want to come back for more. The fate of the clementine-- at least its role in my life-- was sealed. A few lines of a song made so popular by Huckleberry Hound popped into my head:\u003c/p>\n\u003cp>How I missed her, How I missed her\u003cbr>\nHow I missed my Clementine\u003cbr>\nTill I kissed her little sister\u003cbr>\nAnd forgot my Clementine.\u003c/p>\n\u003cp>I'm going back to tangerines. Dreadful sorry, Clementine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though not specificallly clementine in nature, the following link is citrus related and made me extremely happy. Check it out if you have nothing better to do. \u003ca href=\"http://www.youtube.com/watch?v=jG-0_p_yefg\">See the opera-singing orange\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn't either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, I approached the Press Registration Booth slowly, not wanting to look over-eager. I found this attitude a difficult one to strike since, being the only non-employee in the building, my mere presence there at that hour betrayed me. The woman at the press station smiled and, as if not to wake me or herself said gently, \"Good morning. Why are you here so early?\"\u003c/p>\n\u003cp>\"Oh, I thought I'd just beat the crowd.\" Having said that I then realized that, unless one is a baker of bread or breakfast pastries, food professionals are not typically known for rising early and shining. I thought it best to say nothing more before my already-tenuous claim to a press badge was revoked. I left the building, got some coffee and returned, casually, at 8.01.\u003c/p>\n\u003cp>Crossing over into the South Hall, I managed to snag a second row seat to hear Eric Schlosser's Keynote speech: Fast Food Nation: The Dark Side of the American Meal. Before his arrival, an ex-nurse warmed up the audience-- at least, those of us lucky to have been within earshot of her-- by condemning those still practicing her former profession. I did my best to not get sucked into conversation with her, looking forward instead to being profoundly depressed by Mr. Schlosser's speech.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-773180.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-767134.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Upon arrival, Mr. Schlosser's first action was, in fact, to offer an advance apology for delivering such a depressing talk so early in the morning. In reference to his \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_jlsE6p86&sig=YOM-FHMMlDCqPo__-XgQtQPALmE&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=result&cd=1\">best-selling book\u003c/a>, he said it was not so much fast food that interested him as it was the nation itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Food is the bedrock of society. It defines us as a nation.\"\u003c/p>\n\u003cp>\"The selling, sourcing, marketing and production of food all have a great impact on the nation,\" he continued. McDonald's, his primary example, has not only dramatically changed the way America eats, but the way it farms and sources labor. The fast food industrial system is not reliant on the individual-- it seeks uniformity, conformity. \"One taste worldwide\" is the alarmingly appropriate slogan for McDonald's.\u003c/p>\n\u003cp>Schlosser continued by explaining the ways in which McDonald's markets itself. One example I found very grim. Noting that brand loyalty can be developed in human beings at as young as two years of age, McDonald's has targeted children in its advertising, assuring itself future generations of loyal customers. Schlosser claims that one in every three toys recieved by a child in this country comes from McDonalds. This information alone was not terribly disturbing, but the studies he cited linking the habitual eating of fast food to childhood obesity (one in three American children is considered at-risk), diabetes and heart disease killed my caffeine buzz.\u003c/p>\n\u003cp>\"Can we market healthy brands to children?\" He asked.\u003c/p>\n\u003cp>From here, Schlosser's talk took a more positive turn. He noted that the fast food culture that had its beginnings in mid-20th-Century southern California is gradually giving way to a more thoughtful way of eating that has its roots in the Bay Area. \"People are starting to read labels.\" People are beginning to care again about what they put into their bodies.\u003c/p>\n\u003cp>In closing, he commended the Food Show attendees for their efforts at getting healthier, more natural foods out into the marketplace and hoped that, someday, \"fancy food won't be considered fancy anymore.\"\u003c/p>\n\u003cp>My general sense of culinary doom for this country temporarily soothed, I made my way to the convention floor.\u003c/p>\n\u003cp>I thought I had prepared myself. Previous attendees offered advice like \"Get a game plan\" and \"Just pace yourself.\" I now know that one can never be too prepared.\u003c/p>\n\u003cp>The show lasts three days for a reason- it's huge. Trying to take it all in over the course of one morning and afternoon like I did is like trying to take in all the sights of Western Europe over one holiday weekend. By 3 o'clock, both my belly and my brain were full. How much chocolate, cheese and hot sauce can a one take? I cannot recount everything I saw there, we'd all be in tears, though yours would most likely be shed due to boredom. Instead, I will limit myself to sharing a few highlights-- and low.\u003c/p>\n\u003cp>I thought a bit of hot chocolate might be a good way to start the day, though the initial sight of what I thought was a booth caught on fire made me want to start for the exit before I'd barely gotten underway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-779553.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-774064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over in the Australian foods section, I sampled hot sauces with a man from \u003ca href=\"http://www.redbackchilli.com.au/redbackmain.htm\">Redback Chili Products\u003c/a>, whose Horrible Haggis's collection of chilli (their spelling) sauces caught my eye. The following label depicts dominatrix nuns whipping a bare Bill Clinton while a cigar smoking Monica Lewinsky looks on. Another sauce label in their collection suggests using their product for testicular massage. I admired their ballsy marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-733443.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-726869.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the things I enjoyed most about the show was encountering food items I'd never heard of before. My hands-down favorite was the \u003ca href=\"http://www.tamayagourmet.cl/carica.htm\">Carica\u003c/a> from Chile. The fruit tastes similar to a mango, but with softer, almost pear-like notes. The syrup from the jar would be great for mixing cocktails (attn: Stephanie).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-759876.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-754316.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Yumberry is, as I was told three times in the two minutes I visited the booth, not a lychee nut. The flavor of the juice was good, almost cranberry-like. I was just skeptical of its name. I suspected a Chinese-to-English \"sounds-like-a-good-idea\" marketing ploy. Being a techno-and- marketing-savvy fruit, it has its own website. You can read the \u003ca href=\"http://www.yumberryjuice.com/en/wh.asp\">\"The Legendary of Yumberry\"\u003c/a> there at your leisure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-795235.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-786745.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After spending enough time sampling detoxifying fruits and their juices, I came upon a stand that was offering precisely the opposite. I thought a cocktail might take some of the edge off the convention. It (they) didn't. I was disappointed to see mostly Cosmopolitans, the I-lack-any-sort-of-imagination-so-I'll-just order-what-everybody-else-is-ordering cocktail of yesteryear and it's new replacement for America's hopelessly sheep-like drinkers, the mojito. I sampled a bloody mary mix that was so unbelievably salty (and I love salt) that it sent me running back for more Yumberry juice. Remind me never to trust a company that doesn't care about spelling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-750970.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-744209.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the last booths I visited was also one one my favorites. Fish-in-a-tube by \u003ca href=\"http://www.mills.no/?module=Articles;action=ArticleFolder.publicOpenFolder;ID=194\">Mills\u003c/a> from Norway. The smoked salmon and mackerel were very tasty and, I would imagine, very good to have on hand. I took some samples and plan on putting one in my medicine cabinet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-734135.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-726875.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My energy sapped, my brain and belly full, I resolved to leave. On my way to the exit, I ran into Pauline, a regular bar patron at my place of employment. In a lovely and much needed-by-me reversal of roles, she offered me a glass of New Zealand Sauvignon Blanc. I thought this was most likely the best way to end my day at the 32nd Annual Fancy Food Show. We chatted for a few minutes until I had finished my wine, I thanked her and then left.\u003c/p>\n\u003cp>I praise my own ignorance for much of the enjoyment I experienced at the show. Apparently, photography is frowned upon. Surprisingly, only two people asked me not to take photos. I thought it was because their products were so horrible that they were possibly ashamed. Now I know better.\u003c/p>\n\u003cp>If taking photos is frowned upon, taking product samples is definitely taboo, which is why the FFS only offered conventioneers clear plastic bags. Though completely ignorant of that fact at the time, I am glad I put the bottle of ouzo that a lovely woman from Chios gave me in my messenger bag. Efkharisto for that.\u003c/p>\n\u003cp>Though, at the moment, I never want to see another bottle of olive oil or new, exciting tea beverage in my life, I understand what a great resource the Fancy Food Show is for everyone involved. The opportunity to sell one's product and make money is there to be certain. So is the chance to spot trends (like the exploding interest in teas), get inspired (though the pina colada flavored cheese straws need some work) and generally connect with the rest of the food world-- and I do mean world. I would happily go again, knowing now what to focus on (trends, ideas) and what to avoid (stop eating so much cheese).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The convention lasts until tomorrow, January 23. Perhaps by then the more seasoned veterans of the show will have exhausted themselves with all the eating and schmoozing and selling and buying. They will go back to their hotel rooms (or, if they are particularly good at schmoozing and selling, someone else's hotel room) sated, finished with the convention and San Francisco for another year. Or should I say two years? The 33rd Annual Winter Fancy Food Show will be hosted in San Diego.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn't either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, I approached the Press Registration Booth slowly, not wanting to look over-eager. I found this attitude a difficult one to strike since, being the only non-employee in the building, my mere presence there at that hour betrayed me. The woman at the press station smiled and, as if not to wake me or herself said gently, \"Good morning. Why are you here so early?\"\u003c/p>\n\u003cp>\"Oh, I thought I'd just beat the crowd.\" Having said that I then realized that, unless one is a baker of bread or breakfast pastries, food professionals are not typically known for rising early and shining. I thought it best to say nothing more before my already-tenuous claim to a press badge was revoked. I left the building, got some coffee and returned, casually, at 8.01.\u003c/p>\n\u003cp>Crossing over into the South Hall, I managed to snag a second row seat to hear Eric Schlosser's Keynote speech: Fast Food Nation: The Dark Side of the American Meal. Before his arrival, an ex-nurse warmed up the audience-- at least, those of us lucky to have been within earshot of her-- by condemning those still practicing her former profession. I did my best to not get sucked into conversation with her, looking forward instead to being profoundly depressed by Mr. Schlosser's speech.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-773180.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-767134.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Upon arrival, Mr. Schlosser's first action was, in fact, to offer an advance apology for delivering such a depressing talk so early in the morning. In reference to his \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_jlsE6p86&sig=YOM-FHMMlDCqPo__-XgQtQPALmE&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=result&cd=1\">best-selling book\u003c/a>, he said it was not so much fast food that interested him as it was the nation itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Food is the bedrock of society. It defines us as a nation.\"\u003c/p>\n\u003cp>\"The selling, sourcing, marketing and production of food all have a great impact on the nation,\" he continued. McDonald's, his primary example, has not only dramatically changed the way America eats, but the way it farms and sources labor. The fast food industrial system is not reliant on the individual-- it seeks uniformity, conformity. \"One taste worldwide\" is the alarmingly appropriate slogan for McDonald's.\u003c/p>\n\u003cp>Schlosser continued by explaining the ways in which McDonald's markets itself. One example I found very grim. Noting that brand loyalty can be developed in human beings at as young as two years of age, McDonald's has targeted children in its advertising, assuring itself future generations of loyal customers. Schlosser claims that one in every three toys recieved by a child in this country comes from McDonalds. This information alone was not terribly disturbing, but the studies he cited linking the habitual eating of fast food to childhood obesity (one in three American children is considered at-risk), diabetes and heart disease killed my caffeine buzz.\u003c/p>\n\u003cp>\"Can we market healthy brands to children?\" He asked.\u003c/p>\n\u003cp>From here, Schlosser's talk took a more positive turn. He noted that the fast food culture that had its beginnings in mid-20th-Century southern California is gradually giving way to a more thoughtful way of eating that has its roots in the Bay Area. \"People are starting to read labels.\" People are beginning to care again about what they put into their bodies.\u003c/p>\n\u003cp>In closing, he commended the Food Show attendees for their efforts at getting healthier, more natural foods out into the marketplace and hoped that, someday, \"fancy food won't be considered fancy anymore.\"\u003c/p>\n\u003cp>My general sense of culinary doom for this country temporarily soothed, I made my way to the convention floor.\u003c/p>\n\u003cp>I thought I had prepared myself. Previous attendees offered advice like \"Get a game plan\" and \"Just pace yourself.\" I now know that one can never be too prepared.\u003c/p>\n\u003cp>The show lasts three days for a reason- it's huge. Trying to take it all in over the course of one morning and afternoon like I did is like trying to take in all the sights of Western Europe over one holiday weekend. By 3 o'clock, both my belly and my brain were full. How much chocolate, cheese and hot sauce can a one take? I cannot recount everything I saw there, we'd all be in tears, though yours would most likely be shed due to boredom. Instead, I will limit myself to sharing a few highlights-- and low.\u003c/p>\n\u003cp>I thought a bit of hot chocolate might be a good way to start the day, though the initial sight of what I thought was a booth caught on fire made me want to start for the exit before I'd barely gotten underway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-779553.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-774064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over in the Australian foods section, I sampled hot sauces with a man from \u003ca href=\"http://www.redbackchilli.com.au/redbackmain.htm\">Redback Chili Products\u003c/a>, whose Horrible Haggis's collection of chilli (their spelling) sauces caught my eye. The following label depicts dominatrix nuns whipping a bare Bill Clinton while a cigar smoking Monica Lewinsky looks on. Another sauce label in their collection suggests using their product for testicular massage. I admired their ballsy marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-733443.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-726869.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the things I enjoyed most about the show was encountering food items I'd never heard of before. My hands-down favorite was the \u003ca href=\"http://www.tamayagourmet.cl/carica.htm\">Carica\u003c/a> from Chile. The fruit tastes similar to a mango, but with softer, almost pear-like notes. The syrup from the jar would be great for mixing cocktails (attn: Stephanie).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-759876.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-754316.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Yumberry is, as I was told three times in the two minutes I visited the booth, not a lychee nut. The flavor of the juice was good, almost cranberry-like. I was just skeptical of its name. I suspected a Chinese-to-English \"sounds-like-a-good-idea\" marketing ploy. Being a techno-and- marketing-savvy fruit, it has its own website. You can read the \u003ca href=\"http://www.yumberryjuice.com/en/wh.asp\">\"The Legendary of Yumberry\"\u003c/a> there at your leisure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-795235.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-786745.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After spending enough time sampling detoxifying fruits and their juices, I came upon a stand that was offering precisely the opposite. I thought a cocktail might take some of the edge off the convention. It (they) didn't. I was disappointed to see mostly Cosmopolitans, the I-lack-any-sort-of-imagination-so-I'll-just order-what-everybody-else-is-ordering cocktail of yesteryear and it's new replacement for America's hopelessly sheep-like drinkers, the mojito. I sampled a bloody mary mix that was so unbelievably salty (and I love salt) that it sent me running back for more Yumberry juice. Remind me never to trust a company that doesn't care about spelling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-750970.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-744209.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the last booths I visited was also one one my favorites. Fish-in-a-tube by \u003ca href=\"http://www.mills.no/?module=Articles;action=ArticleFolder.publicOpenFolder;ID=194\">Mills\u003c/a> from Norway. The smoked salmon and mackerel were very tasty and, I would imagine, very good to have on hand. I took some samples and plan on putting one in my medicine cabinet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-734135.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-726875.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My energy sapped, my brain and belly full, I resolved to leave. On my way to the exit, I ran into Pauline, a regular bar patron at my place of employment. In a lovely and much needed-by-me reversal of roles, she offered me a glass of New Zealand Sauvignon Blanc. I thought this was most likely the best way to end my day at the 32nd Annual Fancy Food Show. We chatted for a few minutes until I had finished my wine, I thanked her and then left.\u003c/p>\n\u003cp>I praise my own ignorance for much of the enjoyment I experienced at the show. Apparently, photography is frowned upon. Surprisingly, only two people asked me not to take photos. I thought it was because their products were so horrible that they were possibly ashamed. Now I know better.\u003c/p>\n\u003cp>If taking photos is frowned upon, taking product samples is definitely taboo, which is why the FFS only offered conventioneers clear plastic bags. Though completely ignorant of that fact at the time, I am glad I put the bottle of ouzo that a lovely woman from Chios gave me in my messenger bag. Efkharisto for that.\u003c/p>\n\u003cp>Though, at the moment, I never want to see another bottle of olive oil or new, exciting tea beverage in my life, I understand what a great resource the Fancy Food Show is for everyone involved. The opportunity to sell one's product and make money is there to be certain. So is the chance to spot trends (like the exploding interest in teas), get inspired (though the pina colada flavored cheese straws need some work) and generally connect with the rest of the food world-- and I do mean world. I would happily go again, knowing now what to focus on (trends, ideas) and what to avoid (stop eating so much cheese).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The convention lasts until tomorrow, January 23. Perhaps by then the more seasoned veterans of the show will have exhausted themselves with all the eating and schmoozing and selling and buying. They will go back to their hotel rooms (or, if they are particularly good at schmoozing and selling, someone else's hotel room) sated, finished with the convention and San Francisco for another year. Or should I say two years? The 33rd Annual Winter Fancy Food Show will be hosted in San Diego.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"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.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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