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Name: Gutenberg

Location: Somewhere near the Golden Gate Bridge.

Occupation: BRPR (Bunrab public relations.)

the BUNRAB blog spot

Do you need to answer back? You can send me comments if you want to.

If I want to, I'll post 'em in this very blog.



February 1-8, 2009


go to next week's blogs


  Sunday, February 8, 2009

Clark Wolf paid curd-odyssey calls across America to whey the merits artisanal cheesemakers. He documents these scenes and herds in his book, American Cheeses:

In addition to his interesting ruminations there are several recipes.


Grafton Village Cheese
Cheddar Cheese Puffs

makes 8 to 10 puffs

1/4 cup all-purpose flour
1 cup water
1/4 cup grated Grafton Cheddar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons butter, plus extra for the pan
2 large eggs

Wet the flour with enough of the water to form a smooth paste.
Stir in the cheese, salt, and pepper.

Place the rest of the water and the butter in a pot. Bring to a boil, and when boiling, add the flour mixture. Cook for 3 minutes, stirring constantly. Remove the mixture from the heat, and set aside until cool.

Meanwhile, preheat the oven to 350 degrees F. Add the eggs to the mixture, one at a time. Beat the batter by hand for at least 10 minutes. Butter a baking sheet lightly, and drop the batter onto it, using a heaping teaspoonful for each puff. Leave considerable space between them, as they increase three fold in size.

Bake for 20 minutes. Serve hot.


Excerpted with permission from:
American Cheeses
The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them
by Clark Wolf
Simon & Schuster

My batch didn’t come out looking as I had anticipated, they were more like cheese-ladybugs, but they were still delicious washed down with sparkling wine. Maybe you’ll have a more spherical result.




  Saturday, February 7, 2009

Treasure Island was the degustation destination for this evening’s fundraiser benefiting the Make a Wish Foundation.

The Wine and Wishes tasting event commanded an audience to this former Naval base, (now navel-based) with rations that were more gourmet than “K” made by some of the top brass of local cuisine.

Farallon opened the ‘valves to release the hatches of slurping snackers at their oyster bar.

Chef Gerald Hirigoyen:

... of Piperade explained to me why his calamari:

... were so delicious - “because I made it”. Why exercise false modesty when you can basque in the truth?

The soy glazed, baby back ribs from Oola were a crowd favorite:

The tender, ginger infused meat fell from the bone flavored with a wonderfully sticky sauce.

Parcel 104 made savory parfaits of potato puree, celery gelee, Washington clam and lacquered bacon. These were an excellent use of stomach real estate.

Wood Tavern’s pleasing profiteroles had foie gras choux-horned into these porcini powder dusted puffs:

The braised short rib cannelloni:

... from The Ritz Carleton Half Moon Bay was a meaty morsel accented with onion bechamel, cabernet and fried shallots.

There were delicious offerings from Perbacco, Bocadillos, Ozumo, Namu:

The Slanted Door and students from the California Culinary Academy:

... had the crowd eat their homework.

Pride Mountain and Grgich HIlls were among the many wineries represented and Hangar One Vodka was right at home in this hangar.

Masa’s Pistachio macaroons and mini Kara cupcakes:

... capped off our sweet tooth before we perused the silent auction:

... at this ship shape event executed with military precision.

Wine and Wishes 2009
Make a Wish Foundation



  Friday, February 6, 2009

We made bacon caramel corn for tonight’s poker game and it was a hit. We also cooked up a batch of kosher korn (sans swine), but this was so much more delicious.

Bunrab’s Bacon caramel corn

1/2 pound bacon
6 cups popped corn
1 cup butter
2 cups golden brown sugar
1/2 cup light corn syrup
2 teaspoons kosher salt
1 teaspoon baking soda
4 oz slivered almonds, toasted

special equipment:
candy thermometer

Cut bacon into a fine dice and fry until crisp. Drain on paper towels.

Put popped corn in a non-stick roasting pan.

Preheat oven to 200 degrees F.

Heat butter, brown sugar, corn syrup and salt in a saucepan over medium high heat until it reaches 300 degrees F on your candy thermometer. Remove from heat, stir in baking soda, almonds and bacon and pour this caramel mixture over the popcorn (do this quickly so that the caramel doesn’t cool and stiffen.) Stir the mixture with a couple wooden spoons and place in the oven for a total of an hour rearranging the popcorn to evenly distribute the caramel, nuts and bacon every 15 minutes. Add more salt (if necessary) during this process. Cool and eat.

As with all recipes involving high temperature, molten liquids - do not allow any kooks or nuts in your kitchen, do not leave the pot of heating caramel unattended and be careful to avoid splattering yourself.




  Thursday, February 5, 2009

Our cocktails ($10.00 each):

... at Heaven’s Dog were ferally divine.

My bumble bee was a valentine in a glass with rum, egg white lace, lime and a kiss of honey.

Chubby got the Biarritz Monk Buck with a dramatic slab of ice that kept us Armangnacin’ about this tangy, lemon, ginger, and Chartreuse juice.

Both beverages were bitchin and if you don’t find the cocker-tail list fetching, choose your spirit base (and where your spirit carries you) and they will fix you up.

Braised pork belly ($8.00):

... came in fresh clam shell buns like little hot, doughy laptops with bacon drives and scallion cables. These Chinese bacon and onion sandwiches would be a dell-icious bar nibble for those who don’t want to go whole dog.

Shanghai dumplings ($9.00):

... were xiao long bao served with tangy rice vinegar and a warning about spilling (for those who have not been previously immersed in the ways of soup dumplings.) These little broth bombs were long on taste. We’ll order these again next visit.

The tripe ($7.00 small) over egg noodles:

... was braised with star anise until tender and stomach-worthy. Not for everyone, but we liked it.

A yellow curry stir fry of pork and shrimp ($9.00):

... with bean sprouts and rice vermicelli was homey and craveable.

Their take on salt and pepper squid ($15.00):

... had a nice, hot, pepper kick with ginger and cilantro. Yuet’s version has now been trumped.

It’s worth a trip to this dog house for the drinks alone:

... but the kitchen unleashes some major kibbles and bits that left our tails waggin.

Heaven’s Dog
Soma Grand
1148 Mission St.
San Francisco, CA



  Wednesday, February 4, 2009

A priest walks into a bar and takes a seat a few stools away from us. He removes his hat and downs his beers at twice our rate. All I can think is that he’s on his way to perform an exorcism or circumcision or something ismy that requires salvation fortification.

We lorded over the savory backward-spelled version of our neighbors lord and savior - the house made dog ($5.25):

... was amen-ded with grilled peppers and onions in a chewy body of Christ from Bay Bread, the same dough dealer who immaculately pulled the bun out of the oven for the cheeseburger ($11.75):

... with Emmental. We appreciated the consistent ratio of meat to bread on this offering that was good, but did not inspire gluttony. The fries:

... were roots of evil caged in a confessional booth to contain their crisp, greaseless starchy sect. These spuds communed well with our suds.

Although the bar snacks were serviceable, our buttresses won’t be flying back to these bar stools since we’ve found that the collection on their plates during regular meal hours can be a more orthodox place of worship.

Left Bank Larkspur
507 Magnolia Ave.
Larkspur, CA


Mark your Calendar

This Sunday, get thee to Church... Street for house-milled whole wheat polenta topped with a poached farm egg. That’s right, starting this Sunday Incanto is serving Brunch. You can tuck into some handkerchief pasta or a panino filled with their Boccalone truffle mortadella while you altar yourself with a Roman Bloody Maria.

Horse hair shirt optional.

Incanto Restaurant

Sunday Brunch
10 a.m.- 2 p.m.
1550 Church St.
San Francisco, CA



We were so happy when we looked in our email and saw this super cool portrait of us (enjoying our dump food) from Sandra in Malaysia.





  Tuesday, February 3, 2009

Tonight kicked off Poggio’s 2nd annual Gran Bollito Misto. Chef McNee pulled up his muscle car with a tank filled with premium protein.

The chef prepared this classic Piedmontese dish of simmered meats with capon, veal breast, brisket, house made cotechino sausage, oxtail and tongue from which he sliced generous chunks along with a mound of mashed potatoes.

The accompaniments included an impressive array of sauces:

The parsley, anchovy and garlic bagnetto verde was a stand out, the tuna and anchovy sauce went well with the veal breast, and the horseradish and red pepper sauces were also welcome additions. A jar of mostarda contained pristine slices of fruit preserved in a syrup enhanced with mustard oil offering a sweet, acidic and tart accent to the dish.

The tongue was so tender that it required no teeth, making it easy to lick our plates clean of our meaty melange. This is the sort of dish that is worth a special trip since I can’t imagine where else in the Bay Area you could find this Northern Italian, rustic, warming and delicious combo and at $19.00 it can’t be misto’ed.


Gran Bollito Misto
Tuesday, February 3- Saturday, February 7th - Dinner only
777 Bridgeway
Sausalito, CA



  Monday, February 2, 2009

Last Groundhog day we visited the ground zero of ground hog. But this year we Punxsutawney Phil’ed up on ground beef.

The Le Garage kobe hamburger ($15.00):

... had a juicy, well seasoned, medium rare patty topped with Morbier cheese, tomato, lettuce and grilled red onions. Some of the aioli would have been better as an aio-U but since Punxy predicted 6 more weeks of winter, extra insulation is in order insuring that I too, can easily detect my shadow.

Le Garage Bistro

85 Liberty Ship Way
Suite 109
Sausalito, CA


From our Bunrab email, Michelle writes:


I am an avid reader of your blog and think that you and Chubby have great palates! I am throwing a baby shower in April and was wondering if you guys knew of some great caterers that also work down on the peninsula (and aren't super cost prohibitive). Thanks in advance!


Gutenberg replies:

Dear Michelle,

We don’t know a lot about the Peninsula area, but Dragonfly Cakes makes and ships
Petits Fours that would be great washed down with some tea, champers or prosecco after a few trays of teeny homemade cucumber, radish and egg sandwiches.

If you are looking for a great caterer who has a wood burning oven on wheels, check out Pizza Politana (but you’d have to check to see if they are in line with your budget range.)

Hope that helps,




  Sunday, February 1, 2009

Snack, beer and commercial awareness day has finally arrived and it’s a good thing too. With headlines dominated by economic crisis, war and peanut butter borne illness, we must now shift our attention to the radical deficits in the (until recently) ignored arenas of chicken wings, hops and commercials. It appears that all Americans will be called upon to loosen their belts with less aromatic beer, we must increase our buffalo budget and we will also be forced to “make do” with 1-second long commercials - that’s right, this year you must exercise more efficiency when you visit your own Superbowl.

But it is this willingness to endure that will draw us together as a nation, that will see us through down after down, that will make us all dig deep to unite in a drunken, bloated, cheering mass that places team loyalty before dignity and makes us pretend that Americans can read Roman numerals. Happy XLIII.





back to last week - January 24-31, 2009



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