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  1. So, I can't post the whole article titled "How Rancho Gordo changed the way eight Bay Area restaurants serve beans" written by Elena Kadvany, a San Francisco Chronicle staff writer. Here's the intro: Two decades after Steve Sando started Rancho Gordo in Napa, the cult hit company has changed the way Bay Area restaurants and diners treat the humble bean. Chefs have been serving its heirloom legumes for years, from classic refried pintos with tacos to caviar-topped beans. Sando has played a critical role in educating locals on the difference between standard canned beans and heirloom versions, many chefs said. While canned beans often sit on grocery store shelves for years, Rancho Gordo beans are less than 2 years old and are sourced directly from small farms in Mexico, California and Europe. These bean varieties span a much broader spectrum than anything in a can, from delicate and creamy white beans to nutty garbanzos and meaty runner beans. Chefs praise their unrivaled taste and texture — and Rancho Gordo’s dedication to careful sourcing — for changing the bean game. In turn, Sando credits local chefs with helping spread the bean gospel long before it was trendy. Restaurants now make up 30% of Rancho Gordo’s overall sales. Here are eight Bay Area restaurants that serve the heirloom beans and their chefs on how the beans transformed their dishes. The restaurants are: The French Laundry, Yountville Kin Khao, Nari, San Francisco Californios, San Francisco Luna Mexican Kitchen, San Jose, Campbell Otra, Son’s Addition, San Francisco The Anchovy Bar, State Bird Provisions, San Francisco Maxine Siu, Plow, San Francisco There's a great photo of a dish at each restaurant, and some discussion about why Rancho Gordo beans are so swell.
  2. TdeV

    RIP Host David Ross

    It seems like only the other day I asked him about one of his recipes. David was kind and generous with his knowledge. I will miss him greatly.
  3. What's the hottest I can dehydrate fresh peaches? I've found that peaches do better in @Ann_T's Summer Torte if they spend a little time in the dehydrator. The peaches are now peeled and cut, and they're in the Anova Oven at 127°F/53°C. Problem is that it's 3 p.m. and I'd like to deliver a slice of the torte today. It would help if I could accomplish some drying of the peaches in about 2 hours.
  4. https://www.sfchronicle.com/food/restaurants/article/How-Rancho-Gordo-changed-the-way-eight-Bay-Area-16462803.php Not sure if this is the right place for this to be posted.
  5. Hello, @PadreANT. This is a fine place and the folk are quite friendly. Welcome.
  6. I'm in search of some advice trying to replace heat resistant and cut resistant gloves. Some years ago I was delighted to discover Trudeau oven gloves because they allowed infinitely more dexterity that my old oven mitts. Now Trudeau has a mitt which can be worn on either hand. Convenient. However, the gloves still don't fit my hands well; they are one-size gloves and I have short fingers. I'm noticing how much trouble I have trying to hold something in between the tips of my fingers. I'm looking for a new solution for very close fitting hot gloves. I've been using the Anova as a dehydrator lately, so I spend a lot of time slicing vegetables. For chiles, I wear a KN95 and thin disposable nitrile gloves under cut-resistant gloves (from Lee Valley) here. These are the best cut-resistant gloves I've found yet. However, the gloves still don't fit my hands well; in order to fit my arthritic knuckles I'm wearing size large, so there's an empty half-inch+/- of glove at the tip that I have to work at not slicing off. @blue_dolphin mentioned lightweight cotton glove liners from scientific supply houses (or Amazon). Does anyone have preferences or suggestions? I'm willing to spend quite a bit of money for good gloves, bonus if they're washable.
  7. Hello @InfinityCandies. This is a fabulous place. Welcome!
  8. @Darienne, doesn't the glop spread all over the place? How do you keep it in place?
  9. When making a leather (e.g. applesauce), how do you make sure that the glop is all the same thickness? I've looked on the Excalibur site and, actually, can't tell whether the trays have a lip on them, so I've no guesses as to how it's done.
  10. Means South San Francisco, a town in California near the SF airport.
  11. TdeV

    Food Funnies

    This discussion reminds me of Larry Olmsted's REAL FOOD FAKE FOOD which discusses egregious misappropriations of terroir (by the US mostly). It's a fascinating book. Here: (eG-friendly Amazon.com link)
  12. I have never liked stars for any kind of review. But most especially books.
  13. TdeV


    Hello Earl. Welcome to this great site. Hope we have lots of opportunity to learn about your interests.
  14. Hello, @alexburt. You've found a great site here. Welcome to eGullet. What kind of food do you like?
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