kjente2

Are you looking for an actual danish dough? Beatrice Ojakangas makes a great one. It's been quite some time since you asked and if you haven't found what you need that may be the trick. I have a multitude of scandinavian baking books. Check out the great scandinavian baking book.

Tilde's Lefse 8 cups of potatoes cooked and riced (red potatoes recommended, but russets will work fine) 2 tbsp of sugar 1 tbsp of salt 3 tbsp melted butter ( you can use melted crisco if you like) 1/2 cup whole milk 2 cups of flour mix in each ingredient one at a time to the potatoes form balls roll and fry Tilde's is one that my sister's family swears by. My brother in law got it from a woman that he works with. It works! http://beatrice-ojakangas.com/2009/07/the-best-lefse-recipe-ever/ - the one here is from the Goddess of all things Scandinavian. It WORKS! I grew up making lefse as a family project. I used to think that mashed was fine, but about 15 years ago moved to ricing and won't go back. I think the covered board and covered pin are important. and most importantly, cool in the garage not the refrigerator. If you do need to use the refrigerator, make sure you have a towel or something on the potatoes so they don't get too wet. I would never use a mixer, you don't want to develop any gluten, this is a delicate thing. You'd need more flour to get to the right constancy and then you'd end up with crackers. Hope that this is what you were looking for!

"My Calabria" by Rosetta Cosentino. she lived there until she was 14 when her family moved to Oakland. they've maintained there food ad culture. this was her first book and it was nominated for an iacp award. she teaches in the San Francisco bay area.

Another blue cheese lover. I did a blue cheese tasting plate for my office last week with 5 blues. Big woods blue a sheep cheese from Nerstand, MN; Caveman Blue from Rogue Creamery in Oregon, Dunbarton Blue, a cheddar blue from wisconsin (I'd read about it in Janet fletcher's SFGate cheese column); a creamy blue with a brie consistency that I can't remember the name of, and an English blue that I can't remember the name of. It was fun, first of all. People who had never tired a blue wanted to try them; those who did hadn't had these and it sparked a lot of conversation about favorites. The Big Woods Blue, dunbarton blue, and Caveman blue were the overwhelming favorites. My favorite changes by the way that I'm using it.

"My Calabria" in the International section is a great book of the foods, traditions, family, and culture of that area. The writer teaches in the San Francisco Bay Area to a dedicated following.

Take a look at Cuisinox Elite. It's triply. The handles are comforatble. It's dishwasher approved. It has rounded edges, great for pouring from. Great lids. I've had all clad for 25 years. I've purchased 2 new pots from Cuisinox. If I was replacing it all, thats what I would replace with. http://www.cuisinox.com/categories.php?category_id=2 You can find Gourmet Standard at some outlets and it's very nice cookware, as well. (they filed bankruptcy or at the very least had serious financial problems).

http://www.sfgate.com/cgi-bin/article.cgi?...e&sn=002&sc=696 This article is about the San Francisco mandate and how business owners have responded. Many have responded by moving or planning to move to the East Bay.

Another Beatrice Ojakangas fan. She is of Finnish decent and grew up baking and making Scandinavian specialties. The Great Scandinavian Baking Book is a favorite.

For pike, I suggest to send it back in the water... I have never been able to get rid of the muddy flavor of their flesh... and anyway they are full of bones ← Here in North Dakota or in Northern Saskatchewan the pike have a very clean taste. From what I have seen people prefer the pike (when they dont know which is which) I prefer pan blackening them, best damn sandwich ever. My father is kind of a local fishing celebrity here and did a segment on Tony Dean Outdoors on how to remove the "Y" bones. But I dont know how to still. Lake trout and whitefish are quite good smoked. Whitefish especially is great any way its prepared. ← I have the same experience. I don't think I've ever had a muddy tasting pike. The y bones are a pain though. ← If the fish taste muddy it's from a muddy bottomed lake. One of the reasons canadian, northern minnesota, north dakota, or nothern wisconsin (my only experiences) walleye are more coveted is the sandy bottomed lakes.

I put them through a sieve/strainer after I've toasted and put through the cuisinart. You may have to go back and forth to the cuisinart/into the sieve a few times, but they will eventually all make their way through the sieve. Takes some time but you get a very nice, fine, crumb.

For those nights you're shooting for simple in San Ramon, Amber Bistro and The Peasant and the Pear in Danville are both nice. Cafe Esin was the first place that came to mind followed by those two. Bridges in Danville (famous for being a resturant in Mrs. Doubtfire) was purchased by someone who had a great place in Walnut Creek, but I haven't been there since that happened and I'm not even sure if it still has the same name. Noone I know who has been to Chez Panisse in the past year has been satisfied in any way. That neighborhood certainly is fun to hang out in though.

If you can make the time, stop in a Copia. www.copia.org They have a tasting daily sponsored by a different winery each week. A daily food program. Exhibits- I believe it's American Diners right now. There is a minimal charge for some items (I believe even admission has been underwritten this month and is $5.00), but the gardens, the food demonstration, scensation stations, exhibits, and wine tasting make it a worthwhile stop.

It's the Peony! I've been a very much enjoyed it! http://sanfrancisco.citysearch.com/profile/1015765/

I'm sure you've already thought of this, but what about the Guittard outlet store in San Leandro?

Unglazed quarry tiles from your local tile shop. About a buck each.