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Location: Somewhere near the Golden Gate Bridge.
Occupation: BRPR (Bunrab public relations.)
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February 1-8, 2009
|Sunday, February 8, 2009
In addition to his interesting ruminations there are several recipes.
Grafton Village Cheese
makes 8 to 10 puffs
1/4 cup all-purpose flour
Wet the flour with enough of the water to form a smooth paste.
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:
|Saturday, February 7, 2009
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.
|Friday, February 6, 2009
Bunrab’s Bacon caramel corn
1/2 pound bacon
Cut bacon into a fine dice and fry until crisp. Drain on paper towels.
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
... 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.
|Wednesday, February 4, 2009
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.
Mark your Calendar
|Tuesday, February 3, 2009
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.
|Monday, February 2, 2009
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.
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!
We don’t know a lot about the Peninsula area, but Dragonfly Cakes makes and ships
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
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.
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