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"content": "\u003cp>Coming back to Missouri -- the state of my childhood -- always means returning to a double life.\u003c/p>\n\u003cp>While I've come to terms with my family's hyphenated existence here in the Heartland, I'm only just beginning to figure out how to balance the relentless abundance of my mother's kitchen with the city's smoky, seductive barbecue.\u003c/p>\n\u003cp>Asian moms take it personally when you don't eat their food, even when they make more than you can humanly consume. Leaving Kansas City without eating barbecue, though, is culinary sacrilege. I've learned how to fit five full meals into one day, and still I can't fulfill both my familial responsibilities and the extensive research (\"eating\") that my work demands.\u003c/p>\n\u003cp>\u003ci>The first thing greeting me at my parents' home: a basket of vegetables pulled and proudly displayed just for me. If you think that CSA box is bad, try throwing away a potato your mother dug up with her own hands.\u003c/i>\u003c/p>\n\u003cp>My mother doesn't have a computer, so I can confess here: I've been known to compost whole, uncooked vegetables and dump pots of soup quickly and quietly. When she asks, I make sure to say, while checking for BBQ sauce on my shirt or under my nails, how delicious everything was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately for me, during this visit, my parents left on a trip of their own. Yesterday, I waved good-bye to my mom at the airport and then immediately called my sister for her advice: Jack Stack's? or Oklahoma Joe's?\u003c/p>\n\u003cp>It's a tough call. Each place has strengths and weaknesses, and only a local can offer proper guidance. Back in my day, as they say, it was mainly Arthur Bryant (for the meat) or Gates (for the sauce). 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I'd cross the state line for that.\u003c/p>\n\u003cp>\u003ci>A small neon pig is the only clue that beyond the gas pumps lies a working smoke pit.\u003c/i>\u003c/p>\n\u003cp>Imagine a largish convenience store in which the Icee machines have been ripped out and replaced with spare tables, a few booths, a high counter for cutting meat, and a chalkboard menu. \u003c/p>\n\u003cp>\u003ci>Of the four salads offered, one actually comes without meat. Lettuce with warm pulled pork sprinkled on top impressed even this jaded pig lover.\u003c/i>\u003c/p>\n\u003cp>\u003ci>The ribs in all their dry rub glory. \u003c/i>\u003c/p>\n\u003cp>I always get long ends. Always. For those who've never ordered ribs in Kansas City, we like to divide our ribs into long ends and short ends, and maybe, if you're lucky, rib tips. The long ends are from the thin, lean, bony front part of the rack (think about the area beneath your pecs); the short ends are from the thick, meaty, fatty half (think love handles). Rib tips are the burnt edges trimmed off the racks and served to those of us who love smoky, charred, crisp bits of meat. Menus will list different prices for long and short ends, as most people are willing to pay a couple of bucks more for the short ends. As someone who loves gnawing on bones, I'm happy to pay less for my favorite cut.\u003c/p>\n\u003cp>\u003ci>The thinly sliced brisket was amazingly tender.\u003c/i>\u003c/p>\n\u003cp>This time, I was tempted by assurances from my sister's husband that the beef was dream-worthy. I usually don't order brisket when I'm out -- too many disappointments and a girl learns -- but brother-in-laws are the natural experts of barbecue, so I went with a combo plate of ribs and brisket. My sister, thankfully, ordered the pork sandwich; I'd get to taste some of that, too.\u003c/p>\n\u003cp>\u003ci>Around here, pulled pork isn't topped with cole slaw. Their spicy slaw, though, is a must-try from the sides menu. I was also lovin' the fries: moist and fluffy inside, crisp and dry outside.\u003c/i>\u003c/p>\n\u003cp>Like many newer barbecue places, puns proliferate, T-shirts are for sale, and sauces come wrapped in gift boxes ready to be shipped anywhere in the world. But unlike many places old and new, at Oklahoma Joe's both the meat and the sauce hold up to the test of taste. \u003c/p>\n\u003cp>\u003ci>Sauce on the table isn't really necessary, Oklahoma Joe's meat is that good, but you can add a squirt of their \"Night of the Living Sauce\" if you like some extra kick in your barbecue.\u003c/i>\u003c/p>\n\u003cp>I couldn't finish the ribs or the brisket, so I went back to the counter to ask for a to-go box. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fortunately for me, during this visit, my parents left on a trip of their own. Yesterday, I waved good-bye to my mom at the airport and then immediately called my sister for her advice: Jack Stack's? or Oklahoma Joe's?\u003c/p>\n\u003cp>It's a tough call. Each place has strengths and weaknesses, and only a local can offer proper guidance. Back in my day, as they say, it was mainly Arthur Bryant (for the meat) or Gates (for the sauce). This was before national attention turned each of these KC institutions into overrated marketing machines still running on fumes. Before competition cooking turned pro. Before the \u003ca href=\"http://www.rbjb.com/rbjb/kcbs.htm\">\u003cstrong>Kansas City Barbecue Society\u003c/strong>\u003c/a> was around to offer not just barbecue cooking classes but barbecue \u003ci>judging\u003c/i> classes. \u003c/p>\n\u003cp>My sister, whose ZIP code still falls inside 'cue territory, said I had to try both. But I only had time for one expedition! Back and forth we went. Did I want burnt ends or ribs? Good fries or kick-ass coleslaw? Pulled pork from heaven or beef with integrity? I couldn't decide -- I wanted it all. But when she mentioned that \u003ca href=\"http://oklahomajoesbbq.com/oj/index.php?main_page=index\">\u003cstrong>Oklahoma Joe's\u003c/strong>\u003c/a> was inside a working gas station...well, that tipped the scale. I'd cross the state line for that.\u003c/p>\n\u003cp>\u003ci>A small neon pig is the only clue that beyond the gas pumps lies a working smoke pit.\u003c/i>\u003c/p>\n\u003cp>Imagine a largish convenience store in which the Icee machines have been ripped out and replaced with spare tables, a few booths, a high counter for cutting meat, and a chalkboard menu. \u003c/p>\n\u003cp>\u003ci>Of the four salads offered, one actually comes without meat. Lettuce with warm pulled pork sprinkled on top impressed even this jaded pig lover.\u003c/i>\u003c/p>\n\u003cp>\u003ci>The ribs in all their dry rub glory. \u003c/i>\u003c/p>\n\u003cp>I always get long ends. Always. For those who've never ordered ribs in Kansas City, we like to divide our ribs into long ends and short ends, and maybe, if you're lucky, rib tips. The long ends are from the thin, lean, bony front part of the rack (think about the area beneath your pecs); the short ends are from the thick, meaty, fatty half (think love handles). Rib tips are the burnt edges trimmed off the racks and served to those of us who love smoky, charred, crisp bits of meat. Menus will list different prices for long and short ends, as most people are willing to pay a couple of bucks more for the short ends. As someone who loves gnawing on bones, I'm happy to pay less for my favorite cut.\u003c/p>\n\u003cp>\u003ci>The thinly sliced brisket was amazingly tender.\u003c/i>\u003c/p>\n\u003cp>This time, I was tempted by assurances from my sister's husband that the beef was dream-worthy. I usually don't order brisket when I'm out -- too many disappointments and a girl learns -- but brother-in-laws are the natural experts of barbecue, so I went with a combo plate of ribs and brisket. My sister, thankfully, ordered the pork sandwich; I'd get to taste some of that, too.\u003c/p>\n\u003cp>\u003ci>Around here, pulled pork isn't topped with cole slaw. Their spicy slaw, though, is a must-try from the sides menu. I was also lovin' the fries: moist and fluffy inside, crisp and dry outside.\u003c/i>\u003c/p>\n\u003cp>Like many newer barbecue places, puns proliferate, T-shirts are for sale, and sauces come wrapped in gift boxes ready to be shipped anywhere in the world. But unlike many places old and new, at Oklahoma Joe's both the meat and the sauce hold up to the test of taste. \u003c/p>\n\u003cp>\u003ci>Sauce on the table isn't really necessary, Oklahoma Joe's meat is that good, but you can add a squirt of their \"Night of the Living Sauce\" if you like some extra kick in your barbecue.\u003c/i>\u003c/p>\n\u003cp>I couldn't finish the ribs or the brisket, so I went back to the counter to ask for a to-go box. While I was standing there I managed to order half a chicken, a quart of smoky gumbo, some baked beans and another helping of that spicy slaw.\u003c/p>\n\u003cp>I'm planning to live it up while my parents were away.\u003c/p>\n\u003cp>\u003ci>Back at my parents' house, onion blossoms remind me of the garden.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://oklahomajoesbbq.com/oj/index.php?main_page=index\">\u003cstrong>Oklahoma Joe's BBQ\u003c/strong>\u003c/a> \u003cbr>3002 West 47th\u003cbr>Kansas City, KS 66103\u003cbr>(913) 722-3366\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Still Strawberry Season",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>As one of my colleagues said the other day, the farmers markets are \"lousy with strawberries.\" I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet.\u003c/p>\n\u003cp>The best way to eat the fruit is whole, out of hand, one after the other until they're entirely gone. There are, of course, many ways to gild the lily: strawberries and balsamic vinegar, strawberries and brown sugar, strawberries and red wine, strawberries and cream, strawberry shortcake, strawberries and rhubarb pie....\u003c/p>\n\u003cp>If you're driving on Highway 1 just north of Santa Cruz, be sure to stop at \u003ca href=\"http://www.swantonberryfarm.com/\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>. Next to their U-pick strawberry fields in Davenport, you'll find their Farm Stand. With its old-fashioned honor till, the store offers fresh-made pies, shortcake, cobbler and jams. Everything there is made by the farm's own staff with berries they grow themselves. A flat of sweet, ripe strawberries costs only $15 dollars. They have the best berries around, but there are a couple of other reasons why I support their farm. Swanton devotes itself to strict organic standards, and they employ field laborers who all belong to the \u003ca href=\"http://www.ufw.org/\">\u003cstrong>United Farm Workers\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>The last time I was there, I went a little crazy and got two flats and a blackberry pie. (For non-gluttons: 1 flat = 6 baskets.) Finishing three baskets myself on the winding road back, I macerated a couple more baskets in fresh orange juice for shortcake and then sugared the rest for jam as soon as I got back home. I've learned the hard way that organic strawberries don't last as long as conventional, but making jam is my own way of stretching out their flavor as long as I can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My cheater's strawberry sherbet is another recipe that I only make when the freshest, sweetest strawberries are coming to market. Food Editor Pasty Jamieson gave it to me over a dozen years ago, while I was her intern at \u003ca href=\"http://www.eatingwell.com/\">\u003cstrong>\u003ci>Eating Well Magazine\u003c/i>\u003c/strong>\u003c/a> in Vermont, far from California's warm fields. Back then, all I owned fit into three cardboard boxes and one suitcase. I still make this treat every spring and summer because it's so easy and so good. There have been flirtations with fancier versions, like lemongrass syrup or thyme-infused buttermilk, but I've always returned to the flavor of simpler times.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Buttermilk Quick Sherbet\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Trim calyx leaves from a pint of strawberries and arrange them in a single layer on a tray or baking sheet. Freeze until hard entirely through. Transfer the strawberries to the bowl of a food processor. Sprinkle in 2 tablespoons of buttermilk, 1 to 2 tablespoons of sugar, and a squirt of fresh lemon juice. Pulse until smooth, scraping down the sides as needed. For a softer texture, add up to 1 more tablespoon of buttermilk, and then adjust sweet and sour to your taste. Serve immediately or transfer to an air-tight container and freeze up to a week.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>As one of my colleagues said the other day, the farmers markets are \"lousy with strawberries.\" I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet.\u003c/p>\n\u003cp>The best way to eat the fruit is whole, out of hand, one after the other until they're entirely gone. There are, of course, many ways to gild the lily: strawberries and balsamic vinegar, strawberries and brown sugar, strawberries and red wine, strawberries and cream, strawberry shortcake, strawberries and rhubarb pie....\u003c/p>\n\u003cp>If you're driving on Highway 1 just north of Santa Cruz, be sure to stop at \u003ca href=\"http://www.swantonberryfarm.com/\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>. Next to their U-pick strawberry fields in Davenport, you'll find their Farm Stand. With its old-fashioned honor till, the store offers fresh-made pies, shortcake, cobbler and jams. Everything there is made by the farm's own staff with berries they grow themselves. A flat of sweet, ripe strawberries costs only $15 dollars. They have the best berries around, but there are a couple of other reasons why I support their farm. Swanton devotes itself to strict organic standards, and they employ field laborers who all belong to the \u003ca href=\"http://www.ufw.org/\">\u003cstrong>United Farm Workers\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>The last time I was there, I went a little crazy and got two flats and a blackberry pie. (For non-gluttons: 1 flat = 6 baskets.) Finishing three baskets myself on the winding road back, I macerated a couple more baskets in fresh orange juice for shortcake and then sugared the rest for jam as soon as I got back home. I've learned the hard way that organic strawberries don't last as long as conventional, but making jam is my own way of stretching out their flavor as long as I can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My cheater's strawberry sherbet is another recipe that I only make when the freshest, sweetest strawberries are coming to market. Food Editor Pasty Jamieson gave it to me over a dozen years ago, while I was her intern at \u003ca href=\"http://www.eatingwell.com/\">\u003cstrong>\u003ci>Eating Well Magazine\u003c/i>\u003c/strong>\u003c/a> in Vermont, far from California's warm fields. Back then, all I owned fit into three cardboard boxes and one suitcase. I still make this treat every spring and summer because it's so easy and so good. There have been flirtations with fancier versions, like lemongrass syrup or thyme-infused buttermilk, but I've always returned to the flavor of simpler times.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Buttermilk Quick Sherbet\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Trim calyx leaves from a pint of strawberries and arrange them in a single layer on a tray or baking sheet. Freeze until hard entirely through. Transfer the strawberries to the bowl of a food processor. Sprinkle in 2 tablespoons of buttermilk, 1 to 2 tablespoons of sugar, and a squirt of fresh lemon juice. Pulse until smooth, scraping down the sides as needed. For a softer texture, add up to 1 more tablespoon of buttermilk, and then adjust sweet and sour to your taste. Serve immediately or transfer to an air-tight container and freeze up to a week.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Picnic in the Park: Bacon Bites",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>We each need a good food buddy or two. Mine is a petite Filipina who can eat anyone under the table. Cindy modestly claims it's all about the pacing, but those of us who've had the pleasure of dining with her know that it's really 1) her absolute love of anything sweet, sour, spicy or savory, and 2) a secret second stomach. \u003c/p>\n\u003cp>So, yesterday, when I found her picnic spot in Golden Gate Park, I wasn't surprised to see that more blankets were dedicated to the spread of food than to her widening circle of guests. It was like a sprawling landscape of culinary discoveries. Others are content with plastic containers of potato salad or some Italian sausages or maybe a hamburger patty or two. Not Cindy. She was already passing around plates of steak with chimichurri sauce, paper thin slices of headcheese, and expertly tied bacon bites. \u003c/p>\n\u003cp>The best things about a true food buddy is an openness to tasting anything and the gusto of enjoying everything. Whether it's her own cupcakes with chocolate ganache or Nutter Butters topped with \u003ca href=\"http://www.junetaylorjams.com/\">\u003cstrong>June Taylor\u003c/strong>\u003c/a> plum conserve, she relishes all food to the very last plate-scrape and finger-lick.\u003c/p>\n\u003cp>We ate nonstop for 5 hours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Fig and Nectarine Bacon Bites\u003c/strong>\u003c/p>\n\u003cp>\u003ci>These are simple to make yet very, very good. Bring bacon bites for your next potluck picnic and see how many new friends you make.\u003c/i>\u003c/p>\n\u003cp>1. Trim off the stem tips of fresh figs and slice nectarines into thick wedges. Cut each strip of bacon lengthwise into two thinner strips.\u003c/p>\n\u003cp>2. Wrap each piece of fruit carefully with a ribbon of fatty goodnes. \u003c/p>\n\u003cp>3. Sear the bacon bites at the edge of the grill, where it's not quite so hot, or wait until the coals are dying down at the end of the picnic. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over baby arugula leaves as a salad or nibble as is, hot and glistening, for dessert. I think they would be lovely over vanilla or caramel ice cream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>We each need a good food buddy or two. Mine is a petite Filipina who can eat anyone under the table. Cindy modestly claims it's all about the pacing, but those of us who've had the pleasure of dining with her know that it's really 1) her absolute love of anything sweet, sour, spicy or savory, and 2) a secret second stomach. \u003c/p>\n\u003cp>So, yesterday, when I found her picnic spot in Golden Gate Park, I wasn't surprised to see that more blankets were dedicated to the spread of food than to her widening circle of guests. It was like a sprawling landscape of culinary discoveries. Others are content with plastic containers of potato salad or some Italian sausages or maybe a hamburger patty or two. Not Cindy. She was already passing around plates of steak with chimichurri sauce, paper thin slices of headcheese, and expertly tied bacon bites. \u003c/p>\n\u003cp>The best things about a true food buddy is an openness to tasting anything and the gusto of enjoying everything. Whether it's her own cupcakes with chocolate ganache or Nutter Butters topped with \u003ca href=\"http://www.junetaylorjams.com/\">\u003cstrong>June Taylor\u003c/strong>\u003c/a> plum conserve, she relishes all food to the very last plate-scrape and finger-lick.\u003c/p>\n\u003cp>We ate nonstop for 5 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Fig and Nectarine Bacon Bites\u003c/strong>\u003c/p>\n\u003cp>\u003ci>These are simple to make yet very, very good. Bring bacon bites for your next potluck picnic and see how many new friends you make.\u003c/i>\u003c/p>\n\u003cp>1. Trim off the stem tips of fresh figs and slice nectarines into thick wedges. Cut each strip of bacon lengthwise into two thinner strips.\u003c/p>\n\u003cp>2. Wrap each piece of fruit carefully with a ribbon of fatty goodnes. \u003c/p>\n\u003cp>3. Sear the bacon bites at the edge of the grill, where it's not quite so hot, or wait until the coals are dying down at the end of the picnic. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over baby arugula leaves as a salad or nibble as is, hot and glistening, for dessert. I think they would be lovely over vanilla or caramel ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sharing the Sacred: Community Meals at Buddhist and Sikh Temples",
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"content": "\u003cp>It's been a long time since I've worshipped anything beyond dumplings or doughnuts on Sunday mornings, but this weekend I joined Stockton's Sikh community at their historic temple on Grant Street. The act of sharing food as spiritual devotion has deep roots in many of the world's religions. At Buddhist temples, serving vegetarian food to the public is a way to raise money for community work. At Sikh temples, offering a meal free to anyone who asks is an act of spiritual generosity mandated by the religion's founders. \u003c/p>\n\u003cp>As I research immigrant foodways here in Northern California, I've been struck by how temples have emerged as the center of many of these transplanted communities. In the Bay Area, there are many temples where you can experience the intersection of devotional prayers and delicious meals.\u003c/p>\n\u003cp>Here's a short list of three worth visiting:\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Chua Duc Vien\u003c/strong>\u003cbr>2420 Mclaughlin Avenue (at Tully)\u003cbr>San Jose, California\u003cbr>(408) 993-9158\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chua Duc Vien is the only Buddhist temple run entirely by women in Northern California. The late Thich Dam Luu and the Vietnamese Buddhists she inspired, from small children to elders, raised money to build this temple by collecting and recycling cans, paper and cardboard for years. (\u003ci>Thich\u003c/i> is Vietnamese for \"Venerable,\" the title of respect for monks and nuns.) Serving the large and well-established San Jose Vietnamese community, it offers a place of prayer and contemplation every day of the week. You'll see women bowing with incense as part of their daily regimen next to families posing for celebratory portraits.\u003c/p>\n\u003cp>If you're exploring the nearby Vietnamese enclaves, it's a peaceful place to rest after the bustle of Lion Plaza to the east or the sheen of Grand Century Mall to the north. For those tempting fate, there's a small room to the side of the temple where you can pray for your fortune. Watch those before you to get the knack of tossing the numbered sticks -- it's all about the wrists -- then find a friendly person to translate the corresponding message.\u003c/p>\n\u003cp>The temple welcomes visitors, and on Sundays, the nuns erect a tent to serve vegetarian versions of popular Vietnamese dishes and special sweets such as \u003ci>banh cam\u003c/i>, perfectly round, sesame-sprinkled \"orange cakes.\" On a recent visit, they were serving one of my favorites soups, \u003ci>bun rieu\u003c/i>, with thin rice noodles, tofu puffs and fresh tomatoes. The food is neither fancy nor expensive, but all proceeds go to the nuns' community work.\u003c/p>\n\u003cp>\u003cstrong>Sikh Gurdwara Sahib\u003c/strong>\u003cbr>1930 S. Grant Street (at E. 5th)\u003cbr>Stockton, California\u003c/p>\n\u003cp>This Stockton temple holds a place of pride for California Sikhs. Built on land purchased in 1912, it was the first \u003ci>gurdwara\u003c/i>(\"doorway to the guru\") built in the U.S by early immigrants from the Punjab who worked in the nearby orchards and along the transcontinental railway. Since then, many other gurdwaras have been built, including the Gurdwara Sahib in Fremont and the impressive Sri Guru Nanak Gurdwara in Yuba City. All have kitchens that will serve food to anyone who appears at the temple and asks, no matter what time of the day or night. In Stockton, nearly 1,000 people flow through the lunch line every Sunday, and on important holidays, the temple may feed 10,000 to 20,000 visitors.\u003c/p>\n\u003cp>One of the central institutions of the Sikh religion is the \u003ci>langar\u003c/i>, the communal meal where volunteers help prepare, serve and clean. Sharing food emphasizes the equality and brotherhood of the Sikh religion. Requiring all community members and visitors to eat the same food together in the same room at the same time has special significance within the context of India's historical caste system. Prayers and recitations accompany the meal, a reminder of the importance of a contemplative life. \u003c/p>\n\u003cp>Simple but well-spiced, satisfying vegetarian food comes from the langar's kitchen, including vegetable curries, flatbreads, dal, and fresh salads. Breakfast might be paratha with fenugreek greens, served with a generous dollop of whipped butter. In the afternoon, you might snack on caulifower pakora, dried dates and a selection of sweets with chai. Within the temple, you may also be offered \u003ci>karah prashad\u003c/i>, a rich, sweet pudding made from flour, butter and sugar. Served after a priest has recited prayers, the prashad is holy food. Accept the prashad with both hands and be sure to to ask for a small amount if you don't think you can finish all of it.\u003c/p>\n\u003cp>There is no charge for the food prepared in the langar, and since Sikhs do not proselytize, you needn't worry that their free meals are an attempt to convert you. When you visit a gurdwara, remember to wear clothing that allows you to sit modestly on the floor. Both men and women must cover their hair and remove their shoes before entering.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> At the Stockton gurdwara: Making enough roti for a thousand hungry people involves ten women patting and rolling dough from 6 to 10 every Sunday morning.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Wat Mongkolratanaram \u003c/strong>\u003cbr>a.k.a. The Thai Buddhist Temple\u003cbr>1911 Russell Street (at Martin Luther King, Jr. Way)\u003cbr>Berkeley, California 94703\u003cbr>(510) 849-3419\u003c/p>\n\u003cp>If you haven't yet been to Berkeley's Thai Temple, then you're missing one of the best community meals in the Bay Area. It's pretty well established, so you'll need to arrive before 11 am to beat the lines. Tables are arranged in long rows in the shade of the temple complex, built with money raised by these weekend feasts. During holidays, dance and song are background to the meal. On regular weekends, it's one of the best places to experience the food-stall feel of Southeast Asia right here in California.\u003c/p>\n\u003cp>The Thai monks and the amazing women who cook the food have it figured out, from the handy silver tokens to the separate stations for drinks, desserts, soups, rice plates and -- not to be missed -- the papaya salad cut and pounded to order. (Go ahead and ask for it spicy, and don't forget the little marinated crabs.) Other treats include luscious coconut-scallion cakes and lemongrass sausage. During mango season, remember to save space for the sticky rice and fresh mangoes. Fortunately, the stalls pack food to go, so you can enjoy seconds and desserts later.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you're expecting the best Thai food in the world and if you don't like eating at communal tables...well, this isn't the scene for you. But if you can appreciate real people cooking and sharing their food with you, then the Thai temple meals are a wonderful experience. Plan on going with friends and sharing. No subdued piety here. Since the dining area is set up outside and since the food is not part of a service, it's a casual, fun meal that still goes to a very good cause.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's been a long time since I've worshipped anything beyond dumplings or doughnuts on Sunday mornings, but this weekend I joined Stockton's Sikh community at their historic temple on Grant Street. The act of sharing food as spiritual devotion has deep roots in many of the world's religions. At Buddhist temples, serving vegetarian food to the public is a way to raise money for community work. At Sikh temples, offering a meal free to anyone who asks is an act of spiritual generosity mandated by the religion's founders. \u003c/p>\n\u003cp>As I research immigrant foodways here in Northern California, I've been struck by how temples have emerged as the center of many of these transplanted communities. In the Bay Area, there are many temples where you can experience the intersection of devotional prayers and delicious meals.\u003c/p>\n\u003cp>Here's a short list of three worth visiting:\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Chua Duc Vien\u003c/strong>\u003cbr>2420 Mclaughlin Avenue (at Tully)\u003cbr>San Jose, California\u003cbr>(408) 993-9158\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chua Duc Vien is the only Buddhist temple run entirely by women in Northern California. The late Thich Dam Luu and the Vietnamese Buddhists she inspired, from small children to elders, raised money to build this temple by collecting and recycling cans, paper and cardboard for years. (\u003ci>Thich\u003c/i> is Vietnamese for \"Venerable,\" the title of respect for monks and nuns.) Serving the large and well-established San Jose Vietnamese community, it offers a place of prayer and contemplation every day of the week. You'll see women bowing with incense as part of their daily regimen next to families posing for celebratory portraits.\u003c/p>\n\u003cp>If you're exploring the nearby Vietnamese enclaves, it's a peaceful place to rest after the bustle of Lion Plaza to the east or the sheen of Grand Century Mall to the north. For those tempting fate, there's a small room to the side of the temple where you can pray for your fortune. Watch those before you to get the knack of tossing the numbered sticks -- it's all about the wrists -- then find a friendly person to translate the corresponding message.\u003c/p>\n\u003cp>The temple welcomes visitors, and on Sundays, the nuns erect a tent to serve vegetarian versions of popular Vietnamese dishes and special sweets such as \u003ci>banh cam\u003c/i>, perfectly round, sesame-sprinkled \"orange cakes.\" On a recent visit, they were serving one of my favorites soups, \u003ci>bun rieu\u003c/i>, with thin rice noodles, tofu puffs and fresh tomatoes. The food is neither fancy nor expensive, but all proceeds go to the nuns' community work.\u003c/p>\n\u003cp>\u003cstrong>Sikh Gurdwara Sahib\u003c/strong>\u003cbr>1930 S. Grant Street (at E. 5th)\u003cbr>Stockton, California\u003c/p>\n\u003cp>This Stockton temple holds a place of pride for California Sikhs. Built on land purchased in 1912, it was the first \u003ci>gurdwara\u003c/i>(\"doorway to the guru\") built in the U.S by early immigrants from the Punjab who worked in the nearby orchards and along the transcontinental railway. Since then, many other gurdwaras have been built, including the Gurdwara Sahib in Fremont and the impressive Sri Guru Nanak Gurdwara in Yuba City. All have kitchens that will serve food to anyone who appears at the temple and asks, no matter what time of the day or night. In Stockton, nearly 1,000 people flow through the lunch line every Sunday, and on important holidays, the temple may feed 10,000 to 20,000 visitors.\u003c/p>\n\u003cp>One of the central institutions of the Sikh religion is the \u003ci>langar\u003c/i>, the communal meal where volunteers help prepare, serve and clean. Sharing food emphasizes the equality and brotherhood of the Sikh religion. Requiring all community members and visitors to eat the same food together in the same room at the same time has special significance within the context of India's historical caste system. Prayers and recitations accompany the meal, a reminder of the importance of a contemplative life. \u003c/p>\n\u003cp>Simple but well-spiced, satisfying vegetarian food comes from the langar's kitchen, including vegetable curries, flatbreads, dal, and fresh salads. Breakfast might be paratha with fenugreek greens, served with a generous dollop of whipped butter. In the afternoon, you might snack on caulifower pakora, dried dates and a selection of sweets with chai. Within the temple, you may also be offered \u003ci>karah prashad\u003c/i>, a rich, sweet pudding made from flour, butter and sugar. Served after a priest has recited prayers, the prashad is holy food. Accept the prashad with both hands and be sure to to ask for a small amount if you don't think you can finish all of it.\u003c/p>\n\u003cp>There is no charge for the food prepared in the langar, and since Sikhs do not proselytize, you needn't worry that their free meals are an attempt to convert you. When you visit a gurdwara, remember to wear clothing that allows you to sit modestly on the floor. Both men and women must cover their hair and remove their shoes before entering.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> At the Stockton gurdwara: Making enough roti for a thousand hungry people involves ten women patting and rolling dough from 6 to 10 every Sunday morning.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Wat Mongkolratanaram \u003c/strong>\u003cbr>a.k.a. The Thai Buddhist Temple\u003cbr>1911 Russell Street (at Martin Luther King, Jr. Way)\u003cbr>Berkeley, California 94703\u003cbr>(510) 849-3419\u003c/p>\n\u003cp>If you haven't yet been to Berkeley's Thai Temple, then you're missing one of the best community meals in the Bay Area. It's pretty well established, so you'll need to arrive before 11 am to beat the lines. Tables are arranged in long rows in the shade of the temple complex, built with money raised by these weekend feasts. During holidays, dance and song are background to the meal. On regular weekends, it's one of the best places to experience the food-stall feel of Southeast Asia right here in California.\u003c/p>\n\u003cp>The Thai monks and the amazing women who cook the food have it figured out, from the handy silver tokens to the separate stations for drinks, desserts, soups, rice plates and -- not to be missed -- the papaya salad cut and pounded to order. (Go ahead and ask for it spicy, and don't forget the little marinated crabs.) Other treats include luscious coconut-scallion cakes and lemongrass sausage. During mango season, remember to save space for the sticky rice and fresh mangoes. Fortunately, the stalls pack food to go, so you can enjoy seconds and desserts later.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>My friend was planning to start his 37th year with a proper feast at his favorite restaurant, Old Krakow. Before the call, I was trying to decide what to do with a few random ingredients that were taking up space in my small kitchen: some spotted bananas, some milk chocolate, a bag of toasted hazelnuts, a block of cream cheese. After the call, I pulled out my cake pans and began baking. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Bob's Chocolate Banana Birthday Cake included layers of moist banana cake, chocolate ganache filling, sliced fresh bananas, cream cheese frosting and toasted hazelnuts. \u003c/i>\u003c/p>\n\u003cp>I didn't have much time. We (the birthday cake and I) had to be at the restaurant in two hours, so there was no room for any fussiness. Lots of old tricks helped shaved 5 minutes here, 30 minutes there. The most important were:\u003c/p>\n\u003cp>- To cream still-frozen butter: Cut the butter in chunks with a sharp knife, add to the mixer and wave a hair-dryer over the butter. Occasionally direct the hot air to the outside of the bowl to warm the butter from beneath. (To free up both hands, wet a towel, wrap it in a circle and nest beneath the bowl; it will sit snugly in place as you stir or blend.)\u003c/p>\n\u003cp>- Bake the batter in a large sheet pan rather than regular layer pans. With only 1 inch of batter, the cake bakes in 15 minutes. Cutting it crosswise into three or four strips makes easily stacked, easily frosted layers that form a distinctive rectangular cake.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>- Prop the cake in a wide-open window. Ten minutes in SF's cold summer wind was enough to cool the cake completely. \u003c/p>\n\u003cp>- Cream cheese frosting is simple to make, a breeze to spread and holds up well over a couple of hours or a couple of days. The hair-dryer trick comes in good use here, too.\u003c/p>\n\u003cp>- Use a soup spoon to make attractive swirls on top of the cake. Pressing finely chopped nuts onto the sides on the cake is an easy way to finish the cake while hiding a fast frosting job.\u003c/p>\n\u003cp>- Dab a spot of frosting on the platter before placing the first layer down. It will act as \"glue\" to keep the cake from sliding right off the platter and onto the floor of the car.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Place the cake on an upturned bowl or pot to frost the cake. I reinforced the bottom of the cake with a piece of cardboard wrapped in foil. Setting the cake over a tray while coating with a glaze or with nuts allows me to catch and reuse overflow.\u003c/i>\u003c/p>\n\u003cp>Although I was a few minutes late, I scored a parking space right in front of the restaurant and arrived before the drink orders were even taken. The folks at Old Krakow were gracious enough to chill the cake for us while we lingered over dinner. \u003c/p>\n\u003cp>This restaurant is the one reason I make my way out to West Portal. Its quiet dining room is a rarity unto itself, but sitting at a real dining room table, with comfortable chairs and the full complement of inserts, always makes me feel like I'm enjoying a special meal at someone's home. The friendly, unhurried service helps settle me into a leisurely meal. The best thing, of course, is the food itself.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Garlic soup: so simple, so satisfying.\u003c/i>\u003c/p>\n\u003cp>I always succumb to an entree -- usually the breaded pork chops -- but I'm pretty sure I could enjoy an entire meal of just soup and my own plate of pierogi. Order the borscht if you must. However, the mushroom soup is paradise in a spoon, while the garlic soup's simplicity hides an incredibly fulfilling, flavorful broth. Pickle soup doesn't appear on the menu, so be sure to ask your server; it's a must try for anyone who likes a hint of tartness with their savory.\u003c/p>\n\u003cp>If you're with a larger party, you must try the full range of appetizers, from pickled herring and beef tartar to beet salad and marinated mushrooms. Keep in mind that portions are large. There's a \"lighter fare and sides\" section of the menu, but all things being relative, potato dumplings and kielbasa are lumped in there with mushroom crepes and sauteed cabbage. The kitchen is also happy to split entrees. Our favorites for the evening were the stew, the stuffed cabbage, the duck and -- of course -- the breaded pork chops.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A plate of mushroom-filled pierogi topped with perfectly caramelized onions.\u003c/i>\u003c/p>\n\u003cp>Our servers cut and plated the chocolate banana cake tableside for our party. Someone in the kitchen had even piped out \"Happy Birthday!\" on the top in chocolate for the guest of honor.\u003c/p>\n\u003cp>\u003cstrong>Old Krakow\u003c/strong>\u003cbr>385 West Portal Ave (btwn 14th & 15th)\u003cbr>San Francisco\u003cbr>(415) 564-4848\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've never tried Polish food, this is certainly the place to experience an Old World meal. Old Krakow lends itself well to celebrating special occasions with a comfortable, casual feel. Don't mind their \u003ca href=\"http://dziuggy.com/ok/index.html\">\u003cstrong> totally amateur website\u003c/strong>\u003c/a>; it's proof that you'll get good home-cooking, not slick style.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My friend was planning to start his 37th year with a proper feast at his favorite restaurant, Old Krakow. Before the call, I was trying to decide what to do with a few random ingredients that were taking up space in my small kitchen: some spotted bananas, some milk chocolate, a bag of toasted hazelnuts, a block of cream cheese. After the call, I pulled out my cake pans and began baking. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Bob's Chocolate Banana Birthday Cake included layers of moist banana cake, chocolate ganache filling, sliced fresh bananas, cream cheese frosting and toasted hazelnuts. \u003c/i>\u003c/p>\n\u003cp>I didn't have much time. We (the birthday cake and I) had to be at the restaurant in two hours, so there was no room for any fussiness. Lots of old tricks helped shaved 5 minutes here, 30 minutes there. The most important were:\u003c/p>\n\u003cp>- To cream still-frozen butter: Cut the butter in chunks with a sharp knife, add to the mixer and wave a hair-dryer over the butter. Occasionally direct the hot air to the outside of the bowl to warm the butter from beneath. (To free up both hands, wet a towel, wrap it in a circle and nest beneath the bowl; it will sit snugly in place as you stir or blend.)\u003c/p>\n\u003cp>- Bake the batter in a large sheet pan rather than regular layer pans. With only 1 inch of batter, the cake bakes in 15 minutes. Cutting it crosswise into three or four strips makes easily stacked, easily frosted layers that form a distinctive rectangular cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>- Prop the cake in a wide-open window. Ten minutes in SF's cold summer wind was enough to cool the cake completely. \u003c/p>\n\u003cp>- Cream cheese frosting is simple to make, a breeze to spread and holds up well over a couple of hours or a couple of days. The hair-dryer trick comes in good use here, too.\u003c/p>\n\u003cp>- Use a soup spoon to make attractive swirls on top of the cake. Pressing finely chopped nuts onto the sides on the cake is an easy way to finish the cake while hiding a fast frosting job.\u003c/p>\n\u003cp>- Dab a spot of frosting on the platter before placing the first layer down. It will act as \"glue\" to keep the cake from sliding right off the platter and onto the floor of the car.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Place the cake on an upturned bowl or pot to frost the cake. I reinforced the bottom of the cake with a piece of cardboard wrapped in foil. Setting the cake over a tray while coating with a glaze or with nuts allows me to catch and reuse overflow.\u003c/i>\u003c/p>\n\u003cp>Although I was a few minutes late, I scored a parking space right in front of the restaurant and arrived before the drink orders were even taken. The folks at Old Krakow were gracious enough to chill the cake for us while we lingered over dinner. \u003c/p>\n\u003cp>This restaurant is the one reason I make my way out to West Portal. Its quiet dining room is a rarity unto itself, but sitting at a real dining room table, with comfortable chairs and the full complement of inserts, always makes me feel like I'm enjoying a special meal at someone's home. The friendly, unhurried service helps settle me into a leisurely meal. The best thing, of course, is the food itself.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Garlic soup: so simple, so satisfying.\u003c/i>\u003c/p>\n\u003cp>I always succumb to an entree -- usually the breaded pork chops -- but I'm pretty sure I could enjoy an entire meal of just soup and my own plate of pierogi. Order the borscht if you must. However, the mushroom soup is paradise in a spoon, while the garlic soup's simplicity hides an incredibly fulfilling, flavorful broth. Pickle soup doesn't appear on the menu, so be sure to ask your server; it's a must try for anyone who likes a hint of tartness with their savory.\u003c/p>\n\u003cp>If you're with a larger party, you must try the full range of appetizers, from pickled herring and beef tartar to beet salad and marinated mushrooms. Keep in mind that portions are large. There's a \"lighter fare and sides\" section of the menu, but all things being relative, potato dumplings and kielbasa are lumped in there with mushroom crepes and sauteed cabbage. The kitchen is also happy to split entrees. Our favorites for the evening were the stew, the stuffed cabbage, the duck and -- of course -- the breaded pork chops.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A plate of mushroom-filled pierogi topped with perfectly caramelized onions.\u003c/i>\u003c/p>\n\u003cp>Our servers cut and plated the chocolate banana cake tableside for our party. Someone in the kitchen had even piped out \"Happy Birthday!\" on the top in chocolate for the guest of honor.\u003c/p>\n\u003cp>\u003cstrong>Old Krakow\u003c/strong>\u003cbr>385 West Portal Ave (btwn 14th & 15th)\u003cbr>San Francisco\u003cbr>(415) 564-4848\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've never tried Polish food, this is certainly the place to experience an Old World meal. Old Krakow lends itself well to celebrating special occasions with a comfortable, casual feel. Don't mind their \u003ca href=\"http://dziuggy.com/ok/index.html\">\u003cstrong> totally amateur website\u003c/strong>\u003c/a>; it's proof that you'll get good home-cooking, not slick style.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>One of the first cookbooks in my collection is also one of my favorites: \u003ci>Polish Heritage Cookery\u003c/i>. I came across this heavy tome at a quirky bookstore that once lived on Polk Street, before a fire ravaged the floors above and water rained down upon its randomly, precariously stacked books. The store's hours were irregular, and those who paid in cash received half off new cover prices. While it was the absolute last place a claustrophobe would want to spend time, Books and Co. was heaven for lovers of books about art, history and food. It epitomized the browsing experience at its most enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0781805589/kqedorg-20\">\u003cstrong>\u003ci>Polish Heritage Cookery\u003c/i>\u003c/strong>\u003c/a> has the voice I miss in old recipes, where strong opinions and sometimes random advice were sprinkled in among the teaspoons and tablespoons. The authors, Robert and Maria Strybel, gathered an impressive 2,200 recipes covering a wide expanse from vanilla sugar to air-dried Pomeranian pork sausage. While illustrated with helpful drawings for the more complicated recipes, the book is free of photographs. Instead, the recipes unroll in story-like paragraphs and Polish names add poetry to every title. Old World classics and their multiple variations reveal Lithuanian, Italian, French, Jewish, Bohemian and Bavarian influences and trace a fascinating culinary history of Eastern European food.\u003c/p>\n\u003cp>Whey Soup with Rice (or the sweeter Whey Soup with Raisins), Roast Hare in Sour Cream Polonaise, Carp Baked with Apples, Carpathian Mountain Cake, Cherry Butter, and pages upon pages of pickle recipes include hints that only a grandmother might pass along. Adding skins from black bread helps \"hurry-up\" the curing of pickles. A glass of cold sour milk is recommended for the morning after \"an overabundance of partying.\" At the end of a baked potato recipe, the authors note that adding a piece of kielbasa and a tomato would make a balanced meal, while on the next page, hearty Potato and Salt Pork Sausage is not recommended for \"those with delicate stomachs.\" \u003c/p>\n\u003cp>The most stained pages in my own copy of the Strybels' cookbook span the pastry and preserve chapters. For the last two years, I've been hosting Doughnuts of the World brunches. A loose definition of doughnut allows me to experiment with angel wings, churros and beignets. Polish jam-filled paczki, however, would please even the most hard-core of the purists.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Below are excerpts from the Strybels' detailed description for making small paczki.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Homemade raspberry jam stands in for the rose-hip jelly, cherry preserves or powidla (thick plum butter) suggested in the original recipe.\u003c/i>\u003c/p>\n\u003cp>\"Although these luscious doughnuts are available year-round at Polish pastry shops, they reign supreme on Thusty Czwartek (Fat Tuesday), which begins the final fling of the Pre-Lenten karnawal of zapusty. More paczki are sold that day than at any other time of the year. You can try your hand at making your own by proceeding according to this recipe. Dissolve 2 cakes crushed yeast in 1 c. lukewarm milk, sift in 1 c. flour, add 1 T. sugar, mix, cover, and let stand in a warm place to rise. Beat 8 egg yolks with 2/3 c. powdered sugar and 2 T. vanilla sugar until fluffy. Sift 2 1/2 c. flour into bowl, add sponge, egg mixture, and 2 T. grain alcohol or 3 T. rum, and knead well until dough is smooth and glossy. Gradually add 1 stick melted lukewarm butter and continue kneading until dough no longer clings to hands and bowl and air blisters appear. Cover with cloth and let rise in warm place until doubled. Punch down dough and let rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2 inch thick. With glass or biscuit cutter, cut into rounds. Arrange on floured board.\" [NB: I substituted 1 1/2 packets of dry yeast for the yeast cakes.]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The soft dough feels lovely. Still, some of my guests decide flat, American-style jelly doughnuts are easier to form and fry.\u003c/i>\u003c/p>\n\u003cp>\"Place a small spoonful of fruit filling (rose-hip preserves, cherry preserves, powidla, or other thick jam) off center on each round. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls. Let rise in warm place until doubled.\" \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The Strybel's write that Polish pastries like paczki \"may be fried in vegetable shortening or oil instead of lard, but they won't be as tasty. The choice is yours.\"\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying. It is hot enough when a small piece of dough dropped into the hot fat immediately floats up. Fry packzi under cover without crowding several min. until nicely browned on bottom, then turn over and fry uncovered on the other side another 3 min. or so. If fat begins to burn, add several slices of peeled raw potato which will both lower the temp. and absorb any burnt flavor. Transfer fried paczki to absorbent paper and set aside to cool, When cool, dust generously with powdered sugar, glaze or icing.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>One of the first cookbooks in my collection is also one of my favorites: \u003ci>Polish Heritage Cookery\u003c/i>. I came across this heavy tome at a quirky bookstore that once lived on Polk Street, before a fire ravaged the floors above and water rained down upon its randomly, precariously stacked books. The store's hours were irregular, and those who paid in cash received half off new cover prices. While it was the absolute last place a claustrophobe would want to spend time, Books and Co. was heaven for lovers of books about art, history and food. It epitomized the browsing experience at its most enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0781805589/kqedorg-20\">\u003cstrong>\u003ci>Polish Heritage Cookery\u003c/i>\u003c/strong>\u003c/a> has the voice I miss in old recipes, where strong opinions and sometimes random advice were sprinkled in among the teaspoons and tablespoons. The authors, Robert and Maria Strybel, gathered an impressive 2,200 recipes covering a wide expanse from vanilla sugar to air-dried Pomeranian pork sausage. While illustrated with helpful drawings for the more complicated recipes, the book is free of photographs. Instead, the recipes unroll in story-like paragraphs and Polish names add poetry to every title. Old World classics and their multiple variations reveal Lithuanian, Italian, French, Jewish, Bohemian and Bavarian influences and trace a fascinating culinary history of Eastern European food.\u003c/p>\n\u003cp>Whey Soup with Rice (or the sweeter Whey Soup with Raisins), Roast Hare in Sour Cream Polonaise, Carp Baked with Apples, Carpathian Mountain Cake, Cherry Butter, and pages upon pages of pickle recipes include hints that only a grandmother might pass along. Adding skins from black bread helps \"hurry-up\" the curing of pickles. A glass of cold sour milk is recommended for the morning after \"an overabundance of partying.\" At the end of a baked potato recipe, the authors note that adding a piece of kielbasa and a tomato would make a balanced meal, while on the next page, hearty Potato and Salt Pork Sausage is not recommended for \"those with delicate stomachs.\" \u003c/p>\n\u003cp>The most stained pages in my own copy of the Strybels' cookbook span the pastry and preserve chapters. For the last two years, I've been hosting Doughnuts of the World brunches. A loose definition of doughnut allows me to experiment with angel wings, churros and beignets. Polish jam-filled paczki, however, would please even the most hard-core of the purists.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Below are excerpts from the Strybels' detailed description for making small paczki.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Homemade raspberry jam stands in for the rose-hip jelly, cherry preserves or powidla (thick plum butter) suggested in the original recipe.\u003c/i>\u003c/p>\n\u003cp>\"Although these luscious doughnuts are available year-round at Polish pastry shops, they reign supreme on Thusty Czwartek (Fat Tuesday), which begins the final fling of the Pre-Lenten karnawal of zapusty. More paczki are sold that day than at any other time of the year. You can try your hand at making your own by proceeding according to this recipe. Dissolve 2 cakes crushed yeast in 1 c. lukewarm milk, sift in 1 c. flour, add 1 T. sugar, mix, cover, and let stand in a warm place to rise. Beat 8 egg yolks with 2/3 c. powdered sugar and 2 T. vanilla sugar until fluffy. Sift 2 1/2 c. flour into bowl, add sponge, egg mixture, and 2 T. grain alcohol or 3 T. rum, and knead well until dough is smooth and glossy. Gradually add 1 stick melted lukewarm butter and continue kneading until dough no longer clings to hands and bowl and air blisters appear. Cover with cloth and let rise in warm place until doubled. Punch down dough and let rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2 inch thick. With glass or biscuit cutter, cut into rounds. Arrange on floured board.\" [NB: I substituted 1 1/2 packets of dry yeast for the yeast cakes.]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The soft dough feels lovely. Still, some of my guests decide flat, American-style jelly doughnuts are easier to form and fry.\u003c/i>\u003c/p>\n\u003cp>\"Place a small spoonful of fruit filling (rose-hip preserves, cherry preserves, powidla, or other thick jam) off center on each round. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls. Let rise in warm place until doubled.\" \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The Strybel's write that Polish pastries like paczki \"may be fried in vegetable shortening or oil instead of lard, but they won't be as tasty. The choice is yours.\"\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying. It is hot enough when a small piece of dough dropped into the hot fat immediately floats up. Fry packzi under cover without crowding several min. until nicely browned on bottom, then turn over and fry uncovered on the other side another 3 min. or so. If fat begins to burn, add several slices of peeled raw potato which will both lower the temp. and absorb any burnt flavor. Transfer fried paczki to absorbent paper and set aside to cool, When cool, dust generously with powdered sugar, glaze or icing.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>As we draw smaller and smaller circles around our food community, we often forget the power of recipes to connect us to each other. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Nancy's \"Benz Cake\" recipes in her baker's shorthand.\u003c/i>\u003c/p>\n\u003cp>Recipes in the personal sense. I'm not talking about the results of a keyword search or a formula in that latest best-selling cookbook, not the pasta-of-the-month at the back of a magazine or the marketing copy on the back of a box. Along with vegetables grown by farmers with real names and faces, a local food system includes dishes with memories of people we actually know.\u003c/p>\n\u003cp>It's difficult, I know. Epicurious is a bookmark in my browser, and one of my favorite pastimes is decorating cookbooks with little sticky notes. I can't argue against the lure of convenience, the promise of infallibility or the excitement of the exotic.\u003c/p>\n\u003cp>Like with many lessons in life, however, it took a hard loss to remind me of what's important. I took for granted personal recipes until that fateful day when I couldn't find the torn, black pocket folder that had followed me from home to home. In it were recipes collected from years of Christmas cookie exchanges, letters from my mom transcribing dishes we ate together in Vietnam, my college roommate's family's tortillas, how to ferment injera from my DC neighbor, my babysitter's microwave chile. Notes to myself, notes to share with others. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Recipe cards sent -- along with said cake and chocolate sauce -- to celebrate a long-distance birthday.\u003c/i>\u003c/p>\n\u003cp>You don't have to spend all your days in the kitchen to value recipes. We need kitchen messengers as much as we need cooks. The next time you hear yourself saying, \"This is soooo good!\" ask for the recipe. Then pass it along, often and with love.\u003c/p>\n\u003cp>It's Mother's Day. Ask the favorite mother in your life (yes, it's not always our own...) for her story of a dish, any dish. It could be a lifeline from the war ration years or a treasure enjoyed only once a year or the soup that gets her from Monday over Wednesday to Friday. Get the recipe and add it to your stash. Then someday soon, give it away.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Notes on the back of a napkin, the curious cook's antidote to NDAs.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As we draw smaller and smaller circles around our food community, we often forget the power of recipes to connect us to each other. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Nancy's \"Benz Cake\" recipes in her baker's shorthand.\u003c/i>\u003c/p>\n\u003cp>Recipes in the personal sense. I'm not talking about the results of a keyword search or a formula in that latest best-selling cookbook, not the pasta-of-the-month at the back of a magazine or the marketing copy on the back of a box. Along with vegetables grown by farmers with real names and faces, a local food system includes dishes with memories of people we actually know.\u003c/p>\n\u003cp>It's difficult, I know. Epicurious is a bookmark in my browser, and one of my favorite pastimes is decorating cookbooks with little sticky notes. I can't argue against the lure of convenience, the promise of infallibility or the excitement of the exotic.\u003c/p>\n\u003cp>Like with many lessons in life, however, it took a hard loss to remind me of what's important. I took for granted personal recipes until that fateful day when I couldn't find the torn, black pocket folder that had followed me from home to home. In it were recipes collected from years of Christmas cookie exchanges, letters from my mom transcribing dishes we ate together in Vietnam, my college roommate's family's tortillas, how to ferment injera from my DC neighbor, my babysitter's microwave chile. Notes to myself, notes to share with others. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Recipe cards sent -- along with said cake and chocolate sauce -- to celebrate a long-distance birthday.\u003c/i>\u003c/p>\n\u003cp>You don't have to spend all your days in the kitchen to value recipes. We need kitchen messengers as much as we need cooks. The next time you hear yourself saying, \"This is soooo good!\" ask for the recipe. Then pass it along, often and with love.\u003c/p>\n\u003cp>It's Mother's Day. Ask the favorite mother in your life (yes, it's not always our own...) for her story of a dish, any dish. It could be a lifeline from the war ration years or a treasure enjoyed only once a year or the soup that gets her from Monday over Wednesday to Friday. Get the recipe and add it to your stash. Then someday soon, give it away.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Notes on the back of a napkin, the curious cook's antidote to NDAs.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Okay, enough with all the pho.\u003c/p>\n\u003cp>I think it's time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I'm still trying to understand, both restaurateurs and diners settle into predictable menus.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Savory bits of shrimp, mung beans and scallion oil top little steamed rice cakes.\u003c/i>\u003c/p>\n\u003cp>Vietnamese cuisine today is where Chinese food was in the 50s, though some decade soon I'm sure restaurants will begin expanding beyond summer rolls, spring rolls, shaking beef and sizzling/happy/singing crepes. Perhaps it will be when we let go of the Western kitchen's saute line, or when the rubber plantation decor finally goes the way of the tiki room, or when tourists from Vietnam can visit here as readily as we fly there. \u003c/p>\n\u003cp>Until then, I'd like to encourage you to try two of my favorite hot-weather dishes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now that you're familiar with rice noodles in broth, go enjoy a plate of banh cuon and banh beo. Vietnamese cooks coax rice grains into endless shapes and textures, and these two dishes are classic ways to enjoy the cuisine's distinctive layering of flavors. \u003c/p>\n\u003cp>\u003cstrong>Banh Cuon\u003c/strong>\u003c/p>\n\u003cp>The best banh cuon are made to order. The set-up is simple: thin fabric stretched over the mouth of a wide pot, a few inches of simmering water, an oiled surface for rolling. A flat ladle and a long wooden stick are the only gadgets you need. Unfortunately, the skill required to coax a thin rice batter into a transparent round of edible silk must be passed from generation to generation. \u003c/p>\n\u003cp>Watch how a master steams and rolls an order of banh cuon:\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/pfo8zreytyQ\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/pfo8zreytyQ\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Wrapping savory fillings, such as pork or mushroom, is the most common way to use the steamed rice sheets, though other versions have ingredients sprinkled above plain rolls rather than wrapped within them. Fresh herbs, like young mint leaves, and fried shallots should appear somewhere nearby. Just before you eat the rice rolls, you'll flood them with a dilute version of that ubiquitous dipping sauce made from nuoc mam.\u003c/p>\n\u003cp>\u003cstrong>Banh Beo\u003c/strong>\u003c/p>\n\u003cp>If you steam rice batter in tiny dishes rather than on a thin layer of fabric, then you'll have piles of cute banh beo. Something magical happens in the steamer to create a dimple in each round, perfect for holding bits of flavorful ingredients. The classic toppings are delicate in texture while concentrated in taste: dried shrimp cooked to neon orange, mung beans ground to golden fluffiness, perfect dice of crisp pork rind, or scallions wilted just until sweet. The same thin sauce flavors these lovely dimpled rice cakes.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>My fleet of dipping bowls -- only 39 cents each at Kamei on Clement -- serve double duty as molds for banh beo.\u003c/i>\u003c/p>\n\u003cp>Here's the easiest way to eat banh beo: use chopsticks to nudge each round onto a soup spoon, make sure there's a representative amount of sauce and topping included, and then slurp the generous mouthful in one, happy bite.\u003c/p>\n\u003cp>\u003cstrong>EATING OUT\u003c/strong>\u003c/p>\n\u003cp>If you live in Oakland, you're not far from a restaurant that serves both banh cuon and banh beo.\u003c/p>\n\u003cp>Tay Ho Restaurant\u003cbr>344 12th Street (@ Webster)\u003cbr>Oakland, CA 94607\u003cbr>(510) 836-6388\u003c/p>\n\u003cp>\u003cstrong>COOKING CLASS\u003c/strong>\u003c/p>\n\u003cp>If you want to learn how to work with rice batters and how to make banh beo in your own kitchen (so easy!) then join cookbook author \u003ca href=\"http://www.vietworldkitchen.com/index.htm\">\u003cstrong>Andrea Nguyen\u003c/strong>\u003c/a> and \u003ca href=\"http://www.wanderingspoon.com/\">\u003cstrong>yours truly\u003c/strong>\u003c/a> for a special hands-on cooking class. It's a weekend class sponsored by \u003ca href=\"http://www.slowfoodusa.org/\">\u003cstrong>Slow Food\u003c/strong>\u003c/a> at Terry Paulding's amazing \u003ca href=\"http://www.pauldingandco.com/classes/\">\u003cstrong>teaching kitchen\u003c/strong>\u003c/a> in Emeryville.\u003c/p>\n\u003cp>In this class, we'll also teach you how to work with dried rice paper and how to make truly crisp \u003ca href=\"http://www.wanderingspoon.com/story-banh_xeo/banh_xeo.html\">\u003cstrong>banh xeo\u003c/strong>\u003c/a>. Vietnamese salads, sweets, beer, and salty plum limeade round out the menu.\u003c/p>\n\u003cp>Vietnamese Transformations of Rice\u003cbr>Sunday, May 20, 2007\u003cbr>5 pm to 8 pm\u003cbr>at Creative Kitchen\u003cbr>1410D 62nd Street, Emeryville, CA\u003cbr>Slow Food members $50/nonmembers $60.\u003c/p>\n\u003cp>Andrea has a detailed \u003ca href=\"http://www.vietworldkitchen.com/cookbook/May07_SlowFoodRice_eventflyer.pdf\">\u003cstrong>flyer\u003c/strong>\u003c/a> (pdf) at her website. You can also contact Frankie Whitman at fwhitman \u003ci>at\u003c/i> pacbell.net for more information or to register.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hope to see you in class!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Okay, enough with all the pho.\u003c/p>\n\u003cp>I think it's time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I'm still trying to understand, both restaurateurs and diners settle into predictable menus.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Savory bits of shrimp, mung beans and scallion oil top little steamed rice cakes.\u003c/i>\u003c/p>\n\u003cp>Vietnamese cuisine today is where Chinese food was in the 50s, though some decade soon I'm sure restaurants will begin expanding beyond summer rolls, spring rolls, shaking beef and sizzling/happy/singing crepes. Perhaps it will be when we let go of the Western kitchen's saute line, or when the rubber plantation decor finally goes the way of the tiki room, or when tourists from Vietnam can visit here as readily as we fly there. \u003c/p>\n\u003cp>Until then, I'd like to encourage you to try two of my favorite hot-weather dishes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now that you're familiar with rice noodles in broth, go enjoy a plate of banh cuon and banh beo. Vietnamese cooks coax rice grains into endless shapes and textures, and these two dishes are classic ways to enjoy the cuisine's distinctive layering of flavors. \u003c/p>\n\u003cp>\u003cstrong>Banh Cuon\u003c/strong>\u003c/p>\n\u003cp>The best banh cuon are made to order. The set-up is simple: thin fabric stretched over the mouth of a wide pot, a few inches of simmering water, an oiled surface for rolling. A flat ladle and a long wooden stick are the only gadgets you need. Unfortunately, the skill required to coax a thin rice batter into a transparent round of edible silk must be passed from generation to generation. \u003c/p>\n\u003cp>Watch how a master steams and rolls an order of banh cuon:\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/pfo8zreytyQ\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/pfo8zreytyQ\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Wrapping savory fillings, such as pork or mushroom, is the most common way to use the steamed rice sheets, though other versions have ingredients sprinkled above plain rolls rather than wrapped within them. Fresh herbs, like young mint leaves, and fried shallots should appear somewhere nearby. Just before you eat the rice rolls, you'll flood them with a dilute version of that ubiquitous dipping sauce made from nuoc mam.\u003c/p>\n\u003cp>\u003cstrong>Banh Beo\u003c/strong>\u003c/p>\n\u003cp>If you steam rice batter in tiny dishes rather than on a thin layer of fabric, then you'll have piles of cute banh beo. Something magical happens in the steamer to create a dimple in each round, perfect for holding bits of flavorful ingredients. The classic toppings are delicate in texture while concentrated in taste: dried shrimp cooked to neon orange, mung beans ground to golden fluffiness, perfect dice of crisp pork rind, or scallions wilted just until sweet. The same thin sauce flavors these lovely dimpled rice cakes.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>My fleet of dipping bowls -- only 39 cents each at Kamei on Clement -- serve double duty as molds for banh beo.\u003c/i>\u003c/p>\n\u003cp>Here's the easiest way to eat banh beo: use chopsticks to nudge each round onto a soup spoon, make sure there's a representative amount of sauce and topping included, and then slurp the generous mouthful in one, happy bite.\u003c/p>\n\u003cp>\u003cstrong>EATING OUT\u003c/strong>\u003c/p>\n\u003cp>If you live in Oakland, you're not far from a restaurant that serves both banh cuon and banh beo.\u003c/p>\n\u003cp>Tay Ho Restaurant\u003cbr>344 12th Street (@ Webster)\u003cbr>Oakland, CA 94607\u003cbr>(510) 836-6388\u003c/p>\n\u003cp>\u003cstrong>COOKING CLASS\u003c/strong>\u003c/p>\n\u003cp>If you want to learn how to work with rice batters and how to make banh beo in your own kitchen (so easy!) then join cookbook author \u003ca href=\"http://www.vietworldkitchen.com/index.htm\">\u003cstrong>Andrea Nguyen\u003c/strong>\u003c/a> and \u003ca href=\"http://www.wanderingspoon.com/\">\u003cstrong>yours truly\u003c/strong>\u003c/a> for a special hands-on cooking class. It's a weekend class sponsored by \u003ca href=\"http://www.slowfoodusa.org/\">\u003cstrong>Slow Food\u003c/strong>\u003c/a> at Terry Paulding's amazing \u003ca href=\"http://www.pauldingandco.com/classes/\">\u003cstrong>teaching kitchen\u003c/strong>\u003c/a> in Emeryville.\u003c/p>\n\u003cp>In this class, we'll also teach you how to work with dried rice paper and how to make truly crisp \u003ca href=\"http://www.wanderingspoon.com/story-banh_xeo/banh_xeo.html\">\u003cstrong>banh xeo\u003c/strong>\u003c/a>. Vietnamese salads, sweets, beer, and salty plum limeade round out the menu.\u003c/p>\n\u003cp>Vietnamese Transformations of Rice\u003cbr>Sunday, May 20, 2007\u003cbr>5 pm to 8 pm\u003cbr>at Creative Kitchen\u003cbr>1410D 62nd Street, Emeryville, CA\u003cbr>Slow Food members $50/nonmembers $60.\u003c/p>\n\u003cp>Andrea has a detailed \u003ca href=\"http://www.vietworldkitchen.com/cookbook/May07_SlowFoodRice_eventflyer.pdf\">\u003cstrong>flyer\u003c/strong>\u003c/a> (pdf) at her website. You can also contact Frankie Whitman at fwhitman \u003ci>at\u003c/i> pacbell.net for more information or to register.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hope to see you in class!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My parents travel light, so when they told me they were waiting at the baggage carousel, I knew some food had made its way from Missouri to California. I've been treated before to freshly dug potatoes, bags of dewy herbs, a catfish with its whiskers still intact, gooseberry jam, homemade beef jerky, and a selection of Kansas City's finest BBQ sauces. As we approached the airport, I wondered what treats we'd be unpacking this time.\u003c/p>\n\u003cp>Before boarding that morning's plane, my mom had picked asparagus and packed them into conveniently shaped bags stashed from her newspaper delivery. Earlier in the week, when a freeze recently threatened her food supply, she'd covered her asparagus tips to insulate them from the cold. Some of the stalks were caught in the cover and curled into tight spirals. Though kinda funny-looking, they taste just as good.\u003c/p>\n\u003cp>As anyone who has tried to \u003ca href=\"http://www.kitchengardeners.org/2006/03/planting_asparagus.html\">\u003cstrong>grow asparagus\u003c/strong>\u003c/a> knows, they are a labor of love. The scraggly crowns require double-dug trenches and lots of compost-rich soil. Asparagus plants take two to three years to begin producing, and once they start sending up their shoots, they require vigilance from the gardener-cook. Reinvigorated after a winter's rest, the ground pushes out those asparagus stalks with astonishing speed. If you forget to pick your 3-inch baby tips before you head off to work, you just might find 12-inch giants when you return later that afternoon, and perhaps a flowering stalk or two by nightfall.\u003c/p>\n\u003cp>If you have the space, though, it's definitely worth all the coddling and cutting. I can swear to the truth: freshly harvested asparagus that hasn't traveled further than the distance of your yard (with perhaps a quick plane ride carried by someone you love) are as sweet and tender as the heart of spring.\u003c/p>\n\u003cp>MY FAVORITE WAY TO EAT THE YEAR'S FIRST ASPARAGUS\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roll the asparagus stalks gently in olive oil, and then sprinkle with a hint of salt and black pepper. Fire up your grill. While it heats, split a few hotdog buns, preferably the lovely egg-enriched ones from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">\u003cstrong>Acme Bread\u003c/strong>\u003c/a>. It's fun to set out a selection of your favorite condiments. Some of mine include \u003ca href=\"http://retail.sukhis.com/Catalog/Chutneys/tomato.htm\">\u003cstrong>Sukhi's\u003c/strong>\u003c/a> tomato chutney, \u003ca href=\"http://happygirlkitchen.com/\">\u003cstrong>Happy Girl's\u003c/strong>\u003c/a> pickled peppers, basil pesto, or thin shavings of Parmigiano Reggiano.\u003c/p>\n\u003cp>Once your grill is hot, flash the asparagus just until they show a touch of char at their tips. I like mine with a bit of bite at their stalk ends, but go ahead and cook yours to the point you prefer. With tongs, nestle a few asparagus stalks in each of the hot dog buns. Top with your favorite dressing or condiments, or leave bare and beautiful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My parents travel light, so when they told me they were waiting at the baggage carousel, I knew some food had made its way from Missouri to California. I've been treated before to freshly dug potatoes, bags of dewy herbs, a catfish with its whiskers still intact, gooseberry jam, homemade beef jerky, and a selection of Kansas City's finest BBQ sauces. As we approached the airport, I wondered what treats we'd be unpacking this time.\u003c/p>\n\u003cp>Before boarding that morning's plane, my mom had picked asparagus and packed them into conveniently shaped bags stashed from her newspaper delivery. Earlier in the week, when a freeze recently threatened her food supply, she'd covered her asparagus tips to insulate them from the cold. Some of the stalks were caught in the cover and curled into tight spirals. Though kinda funny-looking, they taste just as good.\u003c/p>\n\u003cp>As anyone who has tried to \u003ca href=\"http://www.kitchengardeners.org/2006/03/planting_asparagus.html\">\u003cstrong>grow asparagus\u003c/strong>\u003c/a> knows, they are a labor of love. The scraggly crowns require double-dug trenches and lots of compost-rich soil. Asparagus plants take two to three years to begin producing, and once they start sending up their shoots, they require vigilance from the gardener-cook. Reinvigorated after a winter's rest, the ground pushes out those asparagus stalks with astonishing speed. If you forget to pick your 3-inch baby tips before you head off to work, you just might find 12-inch giants when you return later that afternoon, and perhaps a flowering stalk or two by nightfall.\u003c/p>\n\u003cp>If you have the space, though, it's definitely worth all the coddling and cutting. I can swear to the truth: freshly harvested asparagus that hasn't traveled further than the distance of your yard (with perhaps a quick plane ride carried by someone you love) are as sweet and tender as the heart of spring.\u003c/p>\n\u003cp>MY FAVORITE WAY TO EAT THE YEAR'S FIRST ASPARAGUS\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roll the asparagus stalks gently in olive oil, and then sprinkle with a hint of salt and black pepper. Fire up your grill. While it heats, split a few hotdog buns, preferably the lovely egg-enriched ones from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">\u003cstrong>Acme Bread\u003c/strong>\u003c/a>. It's fun to set out a selection of your favorite condiments. Some of mine include \u003ca href=\"http://retail.sukhis.com/Catalog/Chutneys/tomato.htm\">\u003cstrong>Sukhi's\u003c/strong>\u003c/a> tomato chutney, \u003ca href=\"http://happygirlkitchen.com/\">\u003cstrong>Happy Girl's\u003c/strong>\u003c/a> pickled peppers, basil pesto, or thin shavings of Parmigiano Reggiano.\u003c/p>\n\u003cp>Once your grill is hot, flash the asparagus just until they show a touch of char at their tips. I like mine with a bit of bite at their stalk ends, but go ahead and cook yours to the point you prefer. With tongs, nestle a few asparagus stalks in each of the hot dog buns. Top with your favorite dressing or condiments, or leave bare and beautiful.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>I'm still in mourning for the afterhour taco stand that was once wedged in front of Taqueria Vallarta. Huddled outside, bundled against the night air and only slightly buzzed, I've enjoyed many a midnight snack. At first, I alternated my orders, enjoying beef and pork, grilled and fried, sausage and offal. Eventually, though, the tender suadero owned me completely.\u003c/p>\n\u003cp>I know, I know. A 49 on the health inspector's score card justifies, in the modern logic of cleanliness and public safety, the shuttering of a restaurant. I only wish they'd let the taco cart stick around. Bereft, a friend and I recently wandered up and down 24th Street, sniffing the air for potential rebound consolation. We were in luck. A few doors down from our old taco love, inside a tiny space that was a butcher shop by day, an impromptu taqueria had been set up to serve the swing shift. A thin haze of smoke drifted from the shop, and once inside, we realized that three card tables and a portable grill were the only capital investments in this brand new micro-business. No fire extinguisher or ventilation hood in sight. No menu, no music, no English, and no smiles. Still, the minimalist approach was more than justified by the perfectly charred beef. We returned a few nights later but were disppointed to find only a dark, properly locked-up butcher shop.\u003c/p>\n\u003cp>For all its bragging about being a culinary capital, San Francisco is woefully behind the curve when it comes to good street eats. The occasional downtown hot dog stand and farmers' market tamale stalls are just not enough for this hungry girl. Where I come from, you can't walk twenty feet without someone grilling or steaming or frying or stacking or stirring something good to eat al fresco, but here in America, fast food ordered through a squawk box from your car is apparently safer for you.\u003c/p>\n\u003cp>Fortunately, immigrants from lands of good food persist in their attempts to share their treats. Whispers of \"you want tamales?\" from parked minivans have lured me to steaming bundles of masa joy, while contraband rice cakes reach me through trusted intermediaries. In between such priceless finds, though, it's the taco truck that assuages my need for street food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Returning from a hiking trip in Big Sur one weekend, my hubby and I were craving some filling, warming soup. With San Jose just a few miles in front of us, we plotted a minor detour from 101 around Capital Expressway up Senter Avenue to one of my favorite Vietnamese restaurants on this side of the Pacific. But before we got very far north on Senter, one stoplight to be exact, we saw a line snaking its way from a shining, white taco truck all across a parking lot to the curb on the corner. Hubby's quick reflexes pulled us right up next to Paisa Taqueria, our quest for pho and bun rieu immediately forgotten.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The best way to identify a good taco truck: a long line even in the middle of the afternoon.\u003c/i>\u003c/p>\n\u003cp>Now, this wasn't your normal taco truck. This was a special tricked-out version that boasted large, squeaky clear display windows through which you could watch women patting and pressing corn tortillas to order. A trompo of glistening pork spun invitingly at the other end of the truck. A few feet away was the grill station: what normally served as a hot dog cart was lined with glowing, hardwood charcoal from Mexico. The salsa station included the usual fresh and cooked salsas, lime wedges, crisp radishes, and a delightfully creamy guacamole-style sauce. Large jars of agua frescas sparkled in the sun.\u003c/p>\n\u003cp>The taco truck was already passing all my usual tests, but when a patrol car rolled up into the parking lot behind us and then two cops strutted toward the line, I knew for sure. We were in for some good food. (And yes, the cops got to cut straight to the front.)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Non-stop tortilla production line.\u003c/i> \u003c/p>\n\u003cp>Fornuately, the wait wasn't as long as my empty stomach feared it'd be. I ordered my usual suadera and carnitas, and then decided to try one of their mulitas, a sandwich of two grilled tortillas and melted fresh cheese. I had barely ladled and stacked my numerous cups of salsa when our food appeared in the window. Like everyone else, we scurried back to our car to eat. The tacos were exactly the way I like them: small and simple. A light sprinkling of chopped onion and cilantro were the only gilding on the meat, while the freshly made tortillas had that perfect balance of softness and toothsomeness. Gone were the soggy pile of beans; the limp, torn, stale tortillas; and the massive, messy hump of filling found in far too many so-called taquerias.\u003c/p>\n\u003cp>I'm not sure how often I'll get down to San Jose for a plate of tacos, even ones as good El Paisa's. I guess that means more midnight strolls sniffing the air and praying for benevolance from the street food gods.\u003c/p>\n\u003cp>\u003cstrong>MORE TACO LOVE\u003c/strong>\u003c/p>\n\u003cp>--Learn lots about tacos, including the Lebanese \"sheep herder\" roots of al pastor and the difference between lard-cooked carnitas, steamed cabeza, and luscious suadero at this informative \u003ca href=\"http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html\">\u003cstrong>guide to Mexican street tacos\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>-- Spanish speakers can brush up on their taco knowledge while ingesting a bit of taco history at Mexico's official \u003ca href=\"http://www.diadeltaco.com.mx/tacopedia.html\">\u003cstrong>Taco Day site\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-- Anyone heading to LA should definitely compile a list of taco trucks from the impressively well-researched \u003ca href=\"http://tacohunt.blogspot.com/\">\u003cstrong>Taco Hunt\u003c/strong>\u003c/a> blog.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>I'm still in mourning for the afterhour taco stand that was once wedged in front of Taqueria Vallarta. Huddled outside, bundled against the night air and only slightly buzzed, I've enjoyed many a midnight snack. At first, I alternated my orders, enjoying beef and pork, grilled and fried, sausage and offal. Eventually, though, the tender suadero owned me completely.\u003c/p>\n\u003cp>I know, I know. A 49 on the health inspector's score card justifies, in the modern logic of cleanliness and public safety, the shuttering of a restaurant. I only wish they'd let the taco cart stick around. Bereft, a friend and I recently wandered up and down 24th Street, sniffing the air for potential rebound consolation. We were in luck. A few doors down from our old taco love, inside a tiny space that was a butcher shop by day, an impromptu taqueria had been set up to serve the swing shift. A thin haze of smoke drifted from the shop, and once inside, we realized that three card tables and a portable grill were the only capital investments in this brand new micro-business. No fire extinguisher or ventilation hood in sight. No menu, no music, no English, and no smiles. Still, the minimalist approach was more than justified by the perfectly charred beef. We returned a few nights later but were disppointed to find only a dark, properly locked-up butcher shop.\u003c/p>\n\u003cp>For all its bragging about being a culinary capital, San Francisco is woefully behind the curve when it comes to good street eats. The occasional downtown hot dog stand and farmers' market tamale stalls are just not enough for this hungry girl. Where I come from, you can't walk twenty feet without someone grilling or steaming or frying or stacking or stirring something good to eat al fresco, but here in America, fast food ordered through a squawk box from your car is apparently safer for you.\u003c/p>\n\u003cp>Fortunately, immigrants from lands of good food persist in their attempts to share their treats. Whispers of \"you want tamales?\" from parked minivans have lured me to steaming bundles of masa joy, while contraband rice cakes reach me through trusted intermediaries. In between such priceless finds, though, it's the taco truck that assuages my need for street food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Returning from a hiking trip in Big Sur one weekend, my hubby and I were craving some filling, warming soup. With San Jose just a few miles in front of us, we plotted a minor detour from 101 around Capital Expressway up Senter Avenue to one of my favorite Vietnamese restaurants on this side of the Pacific. But before we got very far north on Senter, one stoplight to be exact, we saw a line snaking its way from a shining, white taco truck all across a parking lot to the curb on the corner. Hubby's quick reflexes pulled us right up next to Paisa Taqueria, our quest for pho and bun rieu immediately forgotten.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The best way to identify a good taco truck: a long line even in the middle of the afternoon.\u003c/i>\u003c/p>\n\u003cp>Now, this wasn't your normal taco truck. This was a special tricked-out version that boasted large, squeaky clear display windows through which you could watch women patting and pressing corn tortillas to order. A trompo of glistening pork spun invitingly at the other end of the truck. A few feet away was the grill station: what normally served as a hot dog cart was lined with glowing, hardwood charcoal from Mexico. The salsa station included the usual fresh and cooked salsas, lime wedges, crisp radishes, and a delightfully creamy guacamole-style sauce. Large jars of agua frescas sparkled in the sun.\u003c/p>\n\u003cp>The taco truck was already passing all my usual tests, but when a patrol car rolled up into the parking lot behind us and then two cops strutted toward the line, I knew for sure. We were in for some good food. (And yes, the cops got to cut straight to the front.)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Non-stop tortilla production line.\u003c/i> \u003c/p>\n\u003cp>Fornuately, the wait wasn't as long as my empty stomach feared it'd be. I ordered my usual suadera and carnitas, and then decided to try one of their mulitas, a sandwich of two grilled tortillas and melted fresh cheese. I had barely ladled and stacked my numerous cups of salsa when our food appeared in the window. Like everyone else, we scurried back to our car to eat. The tacos were exactly the way I like them: small and simple. A light sprinkling of chopped onion and cilantro were the only gilding on the meat, while the freshly made tortillas had that perfect balance of softness and toothsomeness. Gone were the soggy pile of beans; the limp, torn, stale tortillas; and the massive, messy hump of filling found in far too many so-called taquerias.\u003c/p>\n\u003cp>I'm not sure how often I'll get down to San Jose for a plate of tacos, even ones as good El Paisa's. I guess that means more midnight strolls sniffing the air and praying for benevolance from the street food gods.\u003c/p>\n\u003cp>\u003cstrong>MORE TACO LOVE\u003c/strong>\u003c/p>\n\u003cp>--Learn lots about tacos, including the Lebanese \"sheep herder\" roots of al pastor and the difference between lard-cooked carnitas, steamed cabeza, and luscious suadero at this informative \u003ca href=\"http://www.mexconnect.com/mex_/recipes/puebla/kgtacos1.html\">\u003cstrong>guide to Mexican street tacos\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>-- Spanish speakers can brush up on their taco knowledge while ingesting a bit of taco history at Mexico's official \u003ca href=\"http://www.diadeltaco.com.mx/tacopedia.html\">\u003cstrong>Taco Day site\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-- Anyone heading to LA should definitely compile a list of taco trucks from the impressively well-researched \u003ca href=\"http://tacohunt.blogspot.com/\">\u003cstrong>Taco Hunt\u003c/strong>\u003c/a> blog.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"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",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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