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Digest: San Francisco Chronicle Food Section for Wednesday, September 7, 2005 CULINARY PIONEERS, Karola Saekel From Acme bread to Zuni Cafe, the Bay Area has shaped how America eats Recipes: Sand Dabs or Petrale Sole Gaillard Dover Sole With Crab Brandade, Beurre Blanc & Haricot Verts Crab Brandade Haricot Verts with Horseradish Cream Dijon Beurre Blanc Parmigiano-Reggiano Crisps with Goat Cheese Mousse Shaved Fennel, Artichoke & Parmesan Salad CULINARY PIONEERS-Pioneering garden marks a decade, Karola Saekel Alice Waters' Edible Schoolyard Food community mourns in Katrina's wake, Karola Saekel San Francisco and New Orleans have always had a great affinity. Both have a live-and-let-live attitude, both like to party and -- more than anything -- eat and drink well. CULINARY PIONEERS - Key ingredients helped baking to blossom in the '60s, Flo Braker "The saying 'Overnight success takes 15 years' certainly applies to my professional baking career." Recipes: Lindsey Shere's Almond Tart Chocolate Decadence No-bake way to tart up some great August fruit, Flo Braker Herbs inspire a restaurant career, Mai Pham Vietnamese herbs Recipe: Lemongrass Pork Lettuce Wraps with Vietnamese Herbs The Zen masters of Zuni are in for the long run, Olivia Wu Few restaurant kitchens are characterized by a Zen calm, but in one corner of Zuni Cafe's kitchen, an unexpected tranquility pervades. European seeds find fertile ground in California, Georgeanne Brennan "When Charlotte Kimball and I started Le Marché Seeds in 1982, we had no idea what our passion for European-style vegetables would lead to." The rise and fall and rise of Zin, W. Blake Gray Zinfandel - California's signature grape. South to North, Jacqueline Higuera McMahan Orchard yields culinary memories Recipes: Grilled Fig & Spinach Salad with Walnuts Sister's Famous Walnut Orchard Pie

I live in No. Cal. and they are now available at my local grocers. They're selling them for over $5.00 for a small bag but they're certainly worth it!

I also have stainless ones from Williams-Sonoma. The entire bottom of mine are covered in rubber. They're much lighter than pyrex, certainly not breakable the way glass is, and easy to clean.

I can't seem to braise anything. I brown the meat, add the wine and rest of the ingredients, and my meat always comes out tasteless no matter how carefully I thought I followed the recipe.

No. See, when I was growing up my mom thought nothing of adult neighbors telling me if I were doing something wrong--just as she expected them to watch over me and keep me safe. The thing about "it takes a village" is that for too many people it means other adults are supposed to keep their child safe but not teach them how to grow up to be functioning members of society.

FYI, in the lastest issue of GQ, Alan Richman rates burgers from around the country and cites Burger Joint as one of the favorites on his list.

Digest: San Francisco Chronicle Food Section for Wednesday, July 27, 2005 The mozzarella dreams are made of, Marlena Spieler "All of the mozzarella I've eaten in Campania is fresh, milky and better than you'll find elsewhere, but some is far better than others." COOKING IN COMMON, Jennifer Tomaro, Ryan Miller KEBABS / Sizzling skewers / Biting into the worldwide appeal of meat on a stick Recipes: Spain: Chicken Skewers with Yogurt Mint Sauce Japan: Ume Chicken Skewers Southeast Asia: Thai-Style Chicken Satay with Sweet Pepper Sauce Peru: Anticuchos Peruvian-Caribbean: Lamb Skewers with Mint Mojo Middle East: Ground Beef Kebabs THE INSIDE SCOOP, GraceAnn Walden Chez Maman expecting triplets WHAT'S NEW, Lynne Char Bennett, Laura Compton, Tara Duggan, Carol Ness, Amanda Gold, Karola Saekel, Janet Fletcher Reincarnated restaurants, takeout spots debut; American cheese win big TASTER'S CHOICE, Carol Ness Panelists are sweet on Hershey's syrup Homey Mission spot offers made-to-order Mexican fare, Amanda Berne Pastores charms critic with vibrant,, simple fare. LETTERS TO FOOD Pies inch up on cakes as favorite ceremonial sweets

Also, there are a number of Indian mangoes that you can find in Canada that you can't get in the U.S.

Digest: San Francisco Chronicle Food Section for Wednesday, July 20, 2005 SPECIAL ISSUE, Miriam Morgan 100 Great Ideas for making the most of the season's bounty Turn ripe produce into a south-of-the-border refresher, Tara Duggan Making agua fresca. Recipes: Chunky Cantaloupe Agua Fresca Horchata Watermelon Agua Fresca Pina Colada Agua Fresca Cucumber-Lime Agua Fresca Picked-to-perfection fruit is just a stone's throw away , Olivia Wu "Andy Mariani of Andy's Orchard in Morgan Hill will walk and talk you through his 30 acres in Santa Clara County." Recipes: Five Spice Duck Salad with Plums & Plum Vinaigrette Mariani Peach & Lemon Verbena Parfait Father puts his stamp on homegrown tomatoes, Linda Furiya "...nothing will replace my father's tomatoes, which he sends to me two-day parcel post." Recipe: Japanese-Inspired Stuffed Tomatoes Provence sojourn whets appetite for peaches, nectarines and figs, Georgeanne Brennan "I just returned from Provence, where the markets were brimful of peaches and nectarines and early figs." Recipes: Fig Clafouti Peach Gratin with Lavender Sugar & Walnuts and more fig and stone fruit recipes. Falling hook, line and sinker for local halibut, Olivia Wu "This is almost a different animal from the bottom-trawled halibut caught the rest of the year." Recipes: Pan-Seared Fish Cakes with Avocado Salsa Verde and more halibut ideas. Corn goes four ways, Amanda Gold Ideas for creating a full meal with corn. Recipes: Sweet Corn Ice Cream and more simple corn recipes. Brew sun teas with ease , Karola Saekel Making your own sun teas. Sock away the best of the summer garden, Janet Fletcher Recipes: Hallie's Giardiniera Freezer Marinara Sauce Strawberry-Rhubarb Sauce Amy Giaquinta's Oven-Roasted Tomato Sauce and more ways to preserve summer's bounty. Bay Area chefs cultivate fresh ideas in restaurant gardens, Amanda Berne "The chef's hat represents many roles -- businessperson, mentor, chef. For some it's become a sun visor, too." Simple fruit puddings satisfy a sweet tooth, Karola Saekel Recipe: Basic Summer Pudding Playing it cool with frosty summertime soups, Jennifer Tomaro Recipes: Melon Gazpacho with Maine Crab and more cold soups. Warm weather chills and thrills, Flo Braker Recipes: Traditional Jelly Roll with Vanilla Ice Cream and more uses for ice cream. Fast summer inspirations Quick recipes for major oomph including Punchy Fruit Salad, Chile-Lime Corn, Wilted Cucumber Salad, and lots more! Wedding dessert? Easy as pie, Amanda Berne "In true, unconventional Erin fashion, she wanted pies instead of a wedding cake." Recipes: Blueberry Wedding Pie Pie Crust THE ROVING FEAST, Marlena Spieler Tomatoes lead the charge. Recipes: Tomato Ginger Salad with Crisp Indian Chickpea Sev Cherry Tomatoes with Vietnamese Dressing Warm Saffron Tomato Tea Braised Mediterranean Vegetables Angel's Fava Spread Mediterranean-Herbed Picnic Meatballs and more simple berry desserts, salads, refreshers!

Personally, I think if you have only one night in town and you've never eaten at CP before you should stick with downstairs. It will give you a more comprehensive CP experience. Then, the next time you're in town and want a good casual dinner, then you can opt for upstairs.

Digest: San Francisco Chronicle Food Section for Wednesday, July 13, 2005 Small bites, big tastes , Amanda Gold Starting things off right with easy appetizers THE ROVING FEAST, Marlena Spieler Tiptoeing through Barcelona's Boqueria Recipe: Barcelona Romesco Fijian restaurant corners market in Hayward, Amanda Berne "Curry Corner, a tiny restaurant and takeout place, is a gathering spot for the Bay Area's growing Fijian population." TASTER'S CHOICE, Carol Ness Frozen contender wins quick brown rice test What’s New, Amanda Gold, GraceAnn Walden, Olivia Wu, Karola Saekel When the moon hits your eye MARKET WATCH / Wild Salmon OPENINGS / Sweets in the square SHELF LIFE / Mints make nice Summertime, and the eggplant is easy, Linda Furiya "Eggplant is often associated with Mediterranean cooking -- baba ganoush, moussaka, ratatouille. But for me, the tapered deep purple variety brings the Japanese cuisine of summer to mind." Recipe: Grilled Eggplant with Soy Orange Dressing Mastering the art of mayonnaise, Thy Tran "Nothing illustrates the interweaving of simple art and complex science in cooking better than homemade mayonnaise." Recipe: BASIC MAYONNAISE RECIPE LETTERS TO FOOD Eating sustainable meat is no more ethical

Digest: San Francisco Chronicle Food Section for Wednesday, July 6, 2005 OUTSTANDING IN HIS FIELD, Carol Ness Farmers create a market niche for eco-friendly heritage meats. Culinary pilgrimage pays homage to the Basques, Cheryl Koehler Baking bread in a Sierra Nevada meadow. Recipe: Burning Lamb (Basque Sheepherder's) Bread Buckling under blueberries' charms, Carol Ness "When the Carlons planted their bushes 17 years ago, blueberries were more a Maine and Michigan thing than Californian. John Carlon, whose off-farm work is in restoring wildlife habitat, says California had only 100 acres planted in blueberries back then; now there are 1,200." Recipe: Blueberry Buckle TASTER'S CHOICE, Carol Ness Original Wheat Thins crunch competition. What’s New, Carol Ness, Karola Saekel, Tara Duggan Bizou's new incarnation: Coco500 OPENINGS / Irish spirit at O'Reilly's COOK'S BOOKS / Hold the French fries SHOPPING CART / Fancy fudge sauces SOUTH TO NORTH, Jacqueline Higuera McMahan Mexican breakfasts a treat for the eye and taste buds Recipes: Huevos Rancheros with Seared Salsa Mexican Veggie Omelet Wine bars to pop corks in San Francisco, Santa Rosa, GraceAnn Walden Wine bars, Carnelian Room makeover, Mom Is Cooking and Palatino closures, new Asia de Cuba chef

Re: design stores. The area around William Stout Books is where all the design firms are. It's a pleasant area in which to stroll, with pleasant brick buildings. There's a number of antique stores, though I remember when I was last there they seemed more like Louis XIV sort of antiques. However, I'm not sure if I would say it's full of design stores. They really are all scattered around the shopping neighborhoods. FWIW, I was actually pleasantly surprised by the food at Michael Mina. I wouldn't say it was incredible, but it was definitely solid. Plus, if you go looking to be charmed by the presentation as well I don't think you'll be disappointed.

Digest: San Francisco Chronicle Food Section for Wednesday, June 22, 2005 KIDS' DAY OUT, Amanda Gold Attractions offer healthier foods, but children still hanker for hot dogs. Rundown of what's available at some of the Bay Area's major attractions for kids. Waxing eloquent about cucumbers, Tara Duggan Everything you ever wanted to know about cucumbers, including handy glossary. Recipes: Market's House-Made Pickles Chilled Cucumber Soup with Shrimp Secrets of good cooking, Karola Saekel Linda Carucci, one time dean of the California Culinary Academy and now the Julia Child curator for food arts at Copia, condenses classroom teachings into "Cooking School Secrets for Real World Cooks." TASTER'S CHOICE, Carol Ness Starbucks licks coffee ice cream competition What’s New, Tara Duggan, Linda Murphy, Amanda Gold, Karola Saekel New Union St. "Home" restaurant OPENINGS / Showcase for Healdsburg's food and wine producers OPENINGS / Kingfish takes a swing at ballpark dining SHOPPING CART / What the doctor ordered The Exchange, Karola Saekel Sticky pudding captures the heart and sweet tooth of many a Brit Benefit features martinis, appetizers and a live auction July 21 Summertini benefit will benefit San Francisco CHEFS (Conquering Homelessness though Employment in Foodservice) program. THE INSIDE SCOOP, GraceAnn Walden Fork's Scott Howard to open in S.F.

Moet & Chandon is Dutch?? ← Sorry, I'm wrong. I was thinking Jouet, and got carried away. And with Jouet I'm only going on the word of someone I trust, so maybe that's not wholly true. Retracting, retracting, retracting. . . Moet is FRENCH. Has NEVER been Dutch. Named after Claude Moet. But the "t" is still pronounced. ← Both Moet et Chandon and Perrier Jouet are French Champagne. As matter of fact any Champagne appelation is French. As for the "t" in both names, unfortunatly it is not pronounced whatsoever. ← ← Was this copied in answer to my question about Bonnes Bouches? If so, I don't get it. Can someone provide a phonetic pronunciation for me? Is it something like "bone-ay bo-shay" or am I screwing it up entirely? I know absolutely nothing about French..... ← Okay, no idea about the Joet, but wouldn't Moet have to have the "T" pronounced since it is followed by the "et" thus necessitating the elision effect?

Digest: San Francisco Chronicle Food Section for Wednesday, June 15, 2005 The Sticking Point, David Rubien Nonstick pans are a boon to cooks, but are there dangers lurking beneath the surface? The demise of the dress code, Peter Kupfer "Ten or 15 years ago, it was common for high-end restaurants to have strictly enforced dress codes. But those days are gone." The Inside Scoop, GraceAnn Walden News on The Last Supper Club, the new Nice Ventures restaurant Terzo, Maverick in the old Limon space, and a new North Beach restaurant. What’s New: Pizza chef seeks pure flavors COOK'S BOOKS covers "Being Dead Is No Excuse; The Official Southern Ladies Guide to Hosting the Perfect Funeral'' MARKET WATCH - Fields of Corn SHOPPING CART - Haagen-Dazs with half the fat Taster’s Choice, Carol Ness Smucker's leads raspberry jam session Cookies with a kiss of cacao, Flo Braker Baking with cacao nibs Recipes: Cacao Nib Meringue Kisses Crispy Cacao Nib Wafers THE WORKING COOK , Tara Duggan Recipes: Lamb burgers fit for Father's Day Cheese Ravioli with Asparagus & Peas

Forgive me; I don't live in Vancouver. However, I have relatives there so I follow the food scene very closely. It dismays me that consumers may feel they have no right to criticize a restaurant because that means you're basically choosing to side with the restaurant over the diner. Does a family who is treating themselves out to a nice dinner really deserve less respect than the restaurant owner? "Nice" reviews are also damaging in the long-term--they create complacency in a restaurant and never allow it to improve. That could mean it will find itself without any business while the very people who could have helped the restaurant improve before it was too late basically have aided in its doom--all in the guise of being polite. I understand how hard it is to criticize someone you "know" on the Internet; I wrestle with this all the time in forums of all sorts. It's really hard to be critical of someone in real life when you have an amiable online relationship. However, I think people do both consumers and restaurants a disservice when they pull their punches. If one is uncomfortable with a bad review, just stick to the facts. Personally, I have no problem with strident language in a review, but you can also say, "the soup was cold, it took me five tries to flag down the waiter, and the dessert portion was much smaller than I expected" and not feel you're saying anything close to "I wouldn't walk into that restaurant again even to escape from the hounds of hell."

I don't remember what happens in Hong Kong, but here in California the fish at Cantonese restaurants is *always* the last main course before the noodles/fried rice. It's never followed by chicken.

I don't understand cold toast. It often gets soggy, and when it isn't soggy it's just...cold. Why not just eat crackers then?

Tough Cookie, my mom always tells me to add the soup ingredients and add enough water just to cover them by a finger's width or two. I know that's not as precise as you wanted, but it's actually an easier measurement than a *real* measurement.

I thought "pulpo" was octopus?

I used to care more about avoiding dish duplication, but at too many restaurants one dish really stands out for both my husband and me, so it seemed silly after awhile to get worked up over us both having the same dish when the alternative might have been one person resenting the other for getting to have the chosen entree.

My mom says I was very picky as a child. And I was. She complained that I would only eat duck wings from a particular store, or that I only liked a certain kind of sea cucumber, or hot and sour soup made by a handful of places. I suppose I could say I had a rather sensitive palate early on, but truthfully I really was just picky!

Had fried scorpions for the first time two weeks ago - in Beijing. In Hong Kong we also had pig uterus, but it was too much like other Chinese organ meats I eat regularly so I can't really think of it as exotic.

The book sounds scrumptious, but Marlena's story was truly priceless!!!