"Thanks for being that way" - Charity

"Real food after a month! At least I hope it is real...."

Let's do a quick recap of all the major food safety news so far this year: We've got cadmium in our rice,steamed buns that are actually recycled, "beef" that's actually pork, epilepsy-causing eels, cancer-causing fruit juice, cholera-inducing frogs, worm eggs in our mineral water, and exploding watermelons. If all that's still not enough to make you want to stop eating and drinking for the rest of your time in China, here's more.

Greenpeace China has conducted its own pesticide test on 50 vegetable and fruit samples and 12 rice samples collected from Tesco, Lotus and Lianhua outlets in Beijing, Shanghai, Guangzhou, Wuhan and Hangzhou.

The results aren't pretty but let's cut to the chase anyway, shall we?

·   16 vegetable and fruit samples were taken from Tescos in Beijing and Guangzhou. Among them, 11 were found containing pesticide residues. Six samples contained pesticides that the EU classifiers suspect to be hormone disruptors. Six samples contained pesticides that EU classifies as possibly harmful to unborn babies.

·   A spinach sample contained pesticide procymidone level 2.99 mg/kg, which exceeds the EU MRL of 0.02 mg/kg by 149 times. The pesticide itself is no longer allowed to be used in EU as it has been classified as a suspected hormone disruptor.

·   One leafy vegetable sample turned up two kinds of pesticides, methamidophos and monocrotophos, the use of which have been prohibited in China since the beginning of year 2007.

·   Out of four rice samples taken, one contained 0.02 mg/kg of isoprothiolane pesticide residue, which is above the EU MRL standard. In the EU this product would not be allowed to be sold.

·   We sampled 12 fruit and vegetable samples from stores in Shanghai and Wuhan. Nine samples contained pesticide residues. Seven samples contained pesticides that the EU classifiers suspect to be hormone disruptors. Five contained pesticide residues that EU classifiers suspect may harm unborn babies.

·   A Chinese leek sample and an eggplant sample contained the pesticide methamidophos, the use of which has been banned since 2007. The pesticide was also found on a rice sample at low levels.

·   We sampled 22 fruit and vegetable samples from supermarkets in Shanghai, Wuhan and Hangzhou. 15 samples were found to contain pesticide residues. 11 samples contained pesticides that the EU classifiers suspect to be hormone disruptors. Eight contained pesticides the EU classifiers suspect may harm unborn babies.

·   A Chinese leek sample contained pesticide residue procymidone levels of 1.05 mg/kg. This exceeds the Chinese MRL standard of 0.02 mg/kg. The pesticide residue carbendazim levels of 3.21 mg/kg also exceed the Chinese MRL standard of 2mg/kg. These two pesticides are both categorized by the EU as hormone disruptors. Procymidone is not allowed to be used in the EU.

·   A leafy vegetable contained the pesticide methamidophos, the use of which has been banned since year 2007.

Gee, thanks for letting us know. Greenpeace! What does one do now? I have heard way to many stories like this. I hope I am not eating cancer!

Shanghaiist.com

"To start, let me give you some background on what I'm doing. Every year in recent memory, I've taken on a personal challenge -- something to learn about the world, expand my interests and teach myself greater discipline. I spend almost all of my time building Facebook, so these personal challenges are all things I wouldn't normally have the chance to do if I didn't take the time.

Last year, for example, my personal challenge was to learn Chinese. I blocked out an hour every day to study and it has been an amazing experience so far. I've always found learning new languages challenging, so I wanted to jump in and try to learn a hard one. It has been a very humbling experience. With language, there's no way to just "figure it out" like you can with other problems -- you just need to practice and practice. The experience of learning Mandarin has also led me to travel to China, learn about its culture and history, and meet a lot of new interesting people.


This year, my personal challenge is around being thankful for the food I have to eat. I think many people forget that a living being has to die for you to eat meat, so my goal revolves around not letting myself forget that and being thankful for what I have. This year I've basically become a vegetarian since the only meat I'm eating is from animals I've killed myself. So far, this has been a good experience. I'm eating a lot healthier foods and I've learned a lot about sustainable farming and raising of animals." - Mark Zuckerberg

I don't really care about my Palo Alto neighbor Mark.

 Or what he is doing, but I like the highlighted points he said above.

CNN BLOG

vs.

SF weekly foodie blog 

(I think the hater that comes out in SF is funny)

My little $.59 RAMEN world is about to change!

I have a food crush on RAMEN. TOP RAMEN that is! I use to make it after my day spent day dreaming @ school as a kid. That or a can of spaghetti-Os dipped with a corn chip!  Those $.59 bags of dehydrated fried noodles which I’d stir an MSG-laden seasoning packet gave me the ultimate comfort food, and something I knew how to make! Now that I just had my birthday and I am a self declared adult in my head, finally.  I deiced "I am in SF there has got to be good RAMEN around that is not packaged". As I searched online I found the following places applaused by locals and a recipe to try at home. I am excited to try the RAMEN joints.

Katana-Ya  , Izakaya Sozai , Oyaji  , and Halu   Coffee Bar in Potrero Hill. Hapa Ramen will  be at the Thursday Farmers Market at the Ferry Building.

Or, I can make it myself:

For the noodles:

5 eggs (255 grams)
4 cups flour (606 grams)
4 T water (62 grams)

Mix the eggs, flour, and water together in a standing mixer with a dough hook attachment until the dough is smooth and shiny. Let it rest. Roll it out using a pasta machine and cut the noodles on the #4 setting.

For the dashi: 

12 quarts water
70 grams konbu
100 grams bonito flakes
170 grams niboshi

Steep for 2.5 hours. Strain. Add 8.5 grams dried shiitake. Simmer for 30 minutes and remove. Add 8.5 lbs of chicken (2 whole chickens). Simmer on low for 90 minutes, then remove chicken. Strip the meat from the bones; reserve the bones for the stock and the meat for another use. Add 10 lbs of pork necks and 1 beef femur. Add water to cover, approximately 12–14 quarts.

Once at a simmer, add stripped chicken bones. Remove beef bone. Cook for 30 hours, replenishing water as needed. During the final seven hours, add in two onions and four carrots. At the end of 30 hours, strain the stock and add mirin, sake, and soy.

For the pork:

Cook sous-vide at 80°C for 8 hours.

Slice the pork, sauté some chard, and cook the noodles to your liking. Layer into a deep bowl and add a few ladles of broth. Garnish with a soft-boiled egg and a sheet of nori.

Walnut and avocado salad with warm mustard vinaigrette

serves 4

3 avocados, peeled and sliced
small bunch of arugula, washed
1/2 cup toasted walnuts
1/4 cup sun dried tomatoes, sliced
1/2 cup olive oil
3 tablespoons grainy mustard
1 tablespoon maple syrup
salt
pepper

Place avocado slices, arugula, walnuts and sun dried tomatoes on plates.
In a small saucepan heat up oil, mustard and maple syrup.
Whisk well so you get a thick vinaigrette.
Season with salt and pepper.
Pour the warn dressing over the salad and serve.

To - Do

CHICKEN SALAD

I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). I added peppery arugula, apple and walnuts to the chicken-mayo-celery combo and finished it off with a squeeze of lime for some zing. I love this as an open-faced sandwich on grilled sourdough or a croissant. My Mom adds cut open grapes to it which adds a good kick.

SERVES: 4
TIME: 20 minutes

• 2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
• 1 large stalk celery, cut into 1/4” dice
• 1/2 green apple, peeled and cut into 1/4” dice
• 1/3 cup toasted walnuts, roughly chopped
• 2 tablespoons chopped fresh parsley
• 2 scallions, thinly sliced
• 2 handfuls arugula, roughly chopped
• 1/2 cup Veganaise, or your favorite mayonnaise
• 2 teaspoons fresh lime juice
• coarse salt to taste (about 1/2 teaspoon)
• freshly ground black pepper to taste (about 1/2 teaspoon)

Stir everything together.

AVOCADO & CRAB WITH MARIE ROSE SAUCE

Admittedly kitschy, but so delicious. Crab and avocado is a wonderful combination, a bit luxurious but worth it for a special meal. Marie Rose Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing, is said to have Irish origins.

SERVES: 4
TIME: 10 minutes

• 8 ounces fresh jumbo lump crab meat
• 1 lemon, cut in half
• coarse salt
• freshly ground black pepper
• 1/3 cup Veganaise or your favorite mayonnaise
• 1 tablespoon ketchup
• 1 small shallot, finely grated
• 2 avocadoes, cut in half, pits discarded

In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.

Greek Yogurt with Blueberries and Honey

Ingredients

3/4 glass of Greek Yogurt
A handful of Blueberries
Honey

Method

1. Fill 3/4 glass with your favourite brand of Greek yogurt. Top it with a handful of blueberries.
2. Drizzle with honey.

Good EATS to try in San Fransico

Mission Eatery - Mission

Marlow - Townsend Street

Dosa - Valencia and Fillmore

Sandbox Bakery - Bernal Heights

Frances Restaurant - Off of Market on Pond St.


Peko Peko - Berkeley

Eats of the season.

January

oranges, grapefruit, tangerines, tangelos, lemons, papayas, cabbages: red, white and green; leeks, broccoli, cauliflower

February

oranges, tangelos, grapefruit, lemons, papayas, broccoli, cauliflower

March

pineapples, mangoes, broccoli, lettuce

April

pineapples, mangoes, zucchini, rhubarb, artichokes, asparagus, spring peas, broccoli, lettuce

May

cherries, pineapples, apricots, okra, zucchini, rhubarb, artichokes, asparagus, spring peas, broccoli, lettuce

June

watermelon, strawberries, cantaloupe, cherries, blueberries, peaches, apricots, corn, lettuce

July

watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries, plums, cucumbers, tomatoes, summer squash, corn, green beans, lettuce

August

watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries, plums, cucumbers, corn, eggplant, tomatoes, summer squash, green beans, lettuce

September

grapes, pomegranates, persimmons, eggplants, pumpkins, tomatoes, spinach, lettuce

October

cranberries, apples, pomegranates, grapes, sweet potatoes, pumpkins, winter squash, broccoli, spinach, lettuce

"Fast Food" gone gourmet

Dont trip but.... Ahi Tuna Burger with Ginger-Wasabi Mayonnaise. Thick grilled ahi tuna and crisp cabbage slaw with a delicious sauce.

Ahi Tuna Sandwich with Ginger-Wasabi Mayonnaise

4 servings

• ½ cup mayonnaise
• 6 tablespoons fresh lime juice, divided
• 1/3 cup drained pickled ginger from jar*
• 1 tablespoon plus ¼ cup soy sauce
• 2 teaspoons wasabi paste (green Japanese horseradish paste)*
• ½ teaspoon toasted sesame oil
• 2 1/2 cups paper thin slices of cabbage
• 1 ¼ cups shredded carrots
• 4 6 ounce 1 inch ahi tuna steaks
• 4 hamburger buns or 8 slices of bread
• Room temp butter

Blend Mayonnaise, 2 tb lime juice, ginger, 1 tb soy sauce, wasabi paste, and sesame oil in a food processor until smooth. Season to taste with salt and pepper.

Mix cabbage and carrots in a medium bowl. Add 4 tablespoons lime juice; toss. Season with salt and pepper.

Place tuna on a plate and pour ¼ cup soy sauce over it, turn it to coat. Let tuna and cabbage stand at least 15 minutes and up to 1 hour, tossing cabbage and turning tuna occasionally.

Prepare barbeque (med high heat) (I used a grill pan on the stove top instead).

Grill buttered rolls or bread (I toasted my bread in the toaster instead).

Transfer bread to 4 plates. Spread cut sides with wasabi mayonnaise. Mound ¼ cup cabbage slaw on each bottom piece.

Grill tuna until cooked to desired doneness – 1-2 minutes per side for medium-rare. Place tuna on cabbage, top with more cabbage, more sauce and then top bread.

*Available in the Asian foods section of most supermarkets.

Mint Leaves+Lemon=Simple Sip

Dinner

24 large shrimp (about 1 1/4 pounds), peeled and deveined

• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons wine vinegar
• 1/4 cup sesame seeds
• 1 tablespoon vegetable oil

Directions

1. Thread 3 shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.
2. In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.

Note: These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also be a good choice.

Wallaby Yogurt

This is my new favorite grocery store find. WALLABY YOGURT. A friend introduced it to me the other night and I have returned to the market 2 separate times to buy more. I am really in love with the simple flavor, Vanilla. You can see and taste the little vanilla beans in the yogurt. I truely do linger over every spoonful.

shakshuka

Israeli dish of eggs poached in a spicy tomato sauce. I have been seeing this dish recently all over town. Its time that I try it out and see what its all about!

A vagabond chef settles on the water at Pier 5

http://sf.eater.com/tags/lafitte

"Being a nomad has its upsides -- freedom, the chance to see lots of new places"
After years of moving from place to place, throwing nutty underground events and cooking literally anything he could get his hands on, SubCulture Dining’s “dissident chef” Russell Jackson is finally staying in one spot. With a wide open nautical themed brick and mortar named for a super-successful 19th century pirate off the coast of Louisiana whose final resting place is unknown, so it could be Treasure Island. The joint channels the vibe of a pirate ship galley, with communal seating. ' Russell's rocking a "menu of logic", meaning a la carte lunch/dinner options change daily, and can manifest as absolutely anything that an avid skydiver who's trained in classical French/Italian cuisines and cooked in burger shacks, pizza parlors, and restaurants both Mexican and Japanese can dream up, best flying wasabiciniburgeritto EVER.

Asparagus (aka) LUXURY VEGETABLE

• 1 bunch asparagus (about 12 ounces)
• 3 cloves garlic
• 4 cups vegetable or chicken stock
• 1 can (15 ounces) chickpeas (a.k.a. garbanzo beans), rinsed and drained
• 1 tsp. salt, plus more to taste (omit if using store-bought broth)
• 1/2 cup flat-leaf parsley leaves
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. lemon juice
• 1/2 tsp. lemon zest
• 1/4 tsp. freshly ground black pepper

I have been really in to asparagus as of recent. I had no idea asparagus spears are the young shoots of what would grow to be a giant fern-like plant if we didn’t eat them. They take 3 - 4 years to produce from when planted and space to grow.

Preparation for asparagus soup:

1. Cut off asparagus tips (top 1 to 2 inches) and set aside. Roughly chop stalks and set aside separately.
2. Mince garlic and set aside.
3. In a medium saucepan bring chicken broth to a boil. Asparagus stalks, 1/3 of the garlic, chickpeas, and salt if using. Simmer until asparagus is very tender, about 5 minutes.
4. Meanwhile, mince parsley and combine with reserved garlic, olive oil, lemon juice, lemon zest, and pepper. Add salt to taste and set aside.
5. In a food processor or blender or with a hand-held blender, whirl soup until smooth.
6. Return soup to pot and bring to a boil. Add reserved asparagus tips, reduce heat to maintain a simmer, and cook until tips are tender, about 3 minutes. Add salt to taste. Serve hot, with a drizzle of garlic-parsley mixture swirled on top.

Golden Dinner (plus you should add some greens!)

Spiced caramelized cauliflower

The wee bit of sugar in the spice mix helps the whole thing brown and caramelize and crisp up ever so slightly. I tried making this dish with just 2 tablespoons of butter, and it worked fine just perfectly fine but was significantly less like gold.

1 head cauliflower

3 Tablespoons butter

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot paprika

1/2 teaspoon sweet paprika

1/4 teaspoon cayenne (optional)

1/4 teaspoon turmeric

1/8 teaspoon ground cinnamon

Heat the oven up to 450. Cut cauliflower into florets. I like to try and keep things fairly bite-sized so I further divide the larger pieces, but I’m sure you know how you like your cauliflower cut up.

Melt the butter and then mix it in a large bowl (big enough to hold all the cauliflower) with the sugar, salt, and all the spices. Add the cauliflower and toss to coat the cauliflower as evenly as possible with the spicy butter.

Lay the cauliflower pieces in a single layer in a roasting pan or on a baking sheet. Cook them in the oven until browned, sizzling, and tender with crispy bits forming on the edges – mine took about 25 minutes.

Brown Butter Dal

serve this with some quickly cooked greens as a pretty easy, quick, and highly nutritious meal when not up for much cooking.

1 cup chana dal or yellow split peas

4 cups water

5 thick slices ginger

1/2 tsp. turmeric

1/2 tsp. salt

4 Tbsp. butter

1 to 2 tsp. cumin seeds

4 cloves garlic, thinly sliced

1 hot chile, thinly sliced or 1/4 tsp. cayenne (optional–seriously, sometimes you want something spicy and sometimes you don’t–this dal is good both ways)

1. Put legumes, water, ginger, tumeric, and salt in a medium pot and bring to a boil. Lower heat to maintain a low but steady simmer. Put a lid on a bit askew and cook until legumes are tender, 20 to 30 minutes. Add up to another cup of water during cooking if the beans start to look dry. This dal is very flexible–you can add more water to make a soupy dal or cook off any extra liquid at the end to make a drier dal that can be eaten with a fork.
2. Melt butter in a small frying pan over medium heat. Cook, swirling butter a bit to help it brown evenly, until butter turns light brown. Add cumin seeds and cook until they start to turn color, about 30 seconds. Add garlic and chile, if you’re using it, and cook about 1 minute.
3. Stir brown butter and its many flavors into the dal. Fish out the ginger slices and serve hot or warm.

Butternut Squash and Orange Cauliflower Soup

2 Tbs olive oil

1 medium leek, washed, quartered and diced

2 garlic cloves, chopped

2 carrots, medium dice

1 orange cauliflower, chopped

1 small butternut squash, peel and medium diced

1 qt chicken or vegetable stock

2 cups water

2 tsp salt

1 tsp black pepper

toasted pumpkin seeds

purple basil oil, optional

parmesan and herb crackers

In a large stock pot, sauté the leek, garlic and carrots with the olive oil for about 5 minutes. Add the cauliflower and butternut squash and sauté for a couple of minutes. Add the stock, water and salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes until tender. Puree the soup with a blender. Taste and add more salt and pepper if needed. Serve with a drizzle of purple basil oil, toasted pumpkin seeds and micro greens. Accompany the soup with the parmesan and herb crackers topped with some greens and goat cheese.

inspire families to cook again