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She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_1285":{"type":"posts","id":"bayareabites_1285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1285","score":null,"sort":[1216748768000]},"guestAuthors":[],"slug":"restaurant-of-the-future","title":"Restaurant of the Future","publishDate":1216748768,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\u003c/p>\n\u003cp>Presentations ranged from earthworm farming to molecular gastronomy in the pastry kitchen to the ravaging of the kauri forests in New Zealand. Our own \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> gave an engrossing presentation about the Sikh community in California. All in all, the conference was approximately thirty presentations over two intense, inspiring days.\u003c/p>\n\u003cp>Early on the first day, Rene Koster presented. He is director of the Restaurant of the Future Research Foundation in the Netherlands. The restaurant of the future is an actual restaurant in the Netherlands that is basically a lab in which researchers can test all sorts of environmental factors and their affect on consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/11/26/world/europe/26dutch.htm\">The New York Times reported on the restaurant of the future in November\u003c/a>: \"How will people behave if we put out fresh flowers, or shine a red light on a dish?\" asked Nico Heukels, research director of Sodexho, a leading food services company and partner in the project. \"What if we put out square or colored plates? Will they choose healthier things if we spray fruity scent in the air?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\u003c/p>\n\n","blocks":[],"excerpt":"This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\r\n","status":"publish","parent":0,"modified":1216750271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":402},"headData":{"title":"Restaurant of the Future | KQED","description":"This weekend, I attended the Taste3 conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Restaurant of the Future","datePublished":"2008-07-22T17:46:08.000Z","dateModified":"2008-07-22T18:11:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1285 http://blogs.kqed.org/bayareabites/2008/07/22/restaurant-of-the-future/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/22/restaurant-of-the-future/","disqusTitle":"Restaurant of the Future","path":"/bayareabites/1285/restaurant-of-the-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\u003c/p>\n\u003cp>Presentations ranged from earthworm farming to molecular gastronomy in the pastry kitchen to the ravaging of the kauri forests in New Zealand. Our own \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> gave an engrossing presentation about the Sikh community in California. All in all, the conference was approximately thirty presentations over two intense, inspiring days.\u003c/p>\n\u003cp>Early on the first day, Rene Koster presented. He is director of the Restaurant of the Future Research Foundation in the Netherlands. The restaurant of the future is an actual restaurant in the Netherlands that is basically a lab in which researchers can test all sorts of environmental factors and their affect on consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/11/26/world/europe/26dutch.htm\">The New York Times reported on the restaurant of the future in November\u003c/a>: \"How will people behave if we put out fresh flowers, or shine a red light on a dish?\" asked Nico Heukels, research director of Sodexho, a leading food services company and partner in the project. \"What if we put out square or colored plates? Will they choose healthier things if we spray fruity scent in the air?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1285/restaurant-of-the-future","authors":["5019"],"categories":["bayareabites_50","bayareabites_1807"],"tags":["bayareabites_1242","bayareabites_1243","bayareabites_1241","bayareabites_67"],"label":"bayareabites"},"bayareabites_928":{"type":"posts","id":"bayareabites_928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"928","score":null,"sort":[1208196411000]},"guestAuthors":[],"slug":"meat-cookies","title":"Meat Cookies","publishDate":1208196411,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1208210503,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":778},"headData":{"title":"Meat Cookies | KQED","description":"Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, Avendano's, my friends spotted a","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meat Cookies","datePublished":"2008-04-14T18:06:51.000Z","dateModified":"2008-04-14T22:01:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"928 http://blogs.kqed.org/bayareabites/2008/04/14/meat-cookies/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/14/meat-cookies/","disqusTitle":"Meat Cookies","path":"/bayareabites/928/meat-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/928/meat-cookies","authors":["5018"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_833","bayareabites_243","bayareabites_832","bayareabites_14738","bayareabites_67"],"label":"bayareabites"},"bayareabites_896":{"type":"posts","id":"bayareabites_896","meta":{"index":"posts_1591205157","site":"bayareabites","id":"896","score":null,"sort":[1205779080000]},"guestAuthors":[],"slug":"fortune-cookies-and-starving-cyborgs-sweetness-on-film","title":"Fortune Cookies and Starving Cyborgs: Sweetness on Film","publishDate":1205779080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>With \u003ca href=\"http://asianamericanmedia.org/\">\u003cstrong>SFIAAF 2008\u003c/strong>\u003c/a> in full swing, I've managed to munch popcorn with yeast for dinner more times than I care to admit during the past few days. And with another week of films ahead, it looks like I'm going to need to restock my supply of dental floss.\u003c/p>\n\u003cp>Fortunately, it's been worth it. Over the weekend, two titles that food and film lovers should add to their list were screened to sold-out crowds.\u003c/p>\n\u003cp>\u003cstrong>THE KILLING OF A CHINESE COOKIE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96dzvR12KI/AAAAAAAAAYE/d-p-3pFfzgM/s1600-h/sweetfilms_cookiemachine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96dzvR12KI/AAAAAAAAAYE/d-p-3pFfzgM/s320/sweetfilms_cookiemachine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Who among us can resist opening a fortune cookie? No matter how jaded or snobby, no matter how much you may hate that dry, tasteless joke of a dessert that sits on your bill after a meal at the Golden Imperial Jade Wok Garden, I dare you to leave behind, unopened and unread, that little strip of paper and its peek into your future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many things we touch in daily life, the beginnings of the humble fortune cookie are murky, but in his documentary, \u003cem>The Killing of a Chinese Cookie\u003c/em>, director Derek Shimoda doggedly follows the complex maze of historic claims and counterclaims. Best of all, he collects the amazing stories of thoroughly lovable individuals. Third-generation confectioners and visual artists, judges and lawyers, historians and entrepreneurs, master chefs and hack writers--everyone has an opinion about the fortune cookie. Among the highlights are recollections of the \u003ca href=\"http://www.discovernikkei.org/forum/en/node/1934\">\u003cstrong>mock trial\u003c/strong>\u003c/a> held in 1983 at the San Francisco Court of Historical Review. Instead of settling the dispute, though, the arguments seemed to have only stirred up the controversy even more.\u003c/p>\n\u003cp>More recently, \u003cem>The New York Times\u003c/em> covered the long-standing debate \u003ca href=\"http://www.nytimes.com/2008/01/16/dining/16fort.html\">\u003cstrong>in a feature\u003c/strong>\u003c/a> about the origins of the ubiquitous cookie. Among the many representing Northern California's interests are the descendants of Suyeichi Okamura, who in 1906 opened the \u003ca href=\"http://www.benkyodocompany.com/\">\u003cstrong>Benkyodo Company\u003c/strong>\u003c/a>, a confectionary in San Francisco Japantown where you can still buy handmade moochi, sembei and other traditional sweets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0PR12LI/AAAAAAAAAYM/ij1-silGJMI/s1600-h/sweetfilms_cookierack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0PR12LI/AAAAAAAAAYM/ij1-silGJMI/s320/sweetfilms_cookierack.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>One of the Suyeichi Okamura's grandsons shows how hot cookies were once slipped into this wooden rack to cool slightly before a fortune was hidden within its crisp folds.\u003c/em>\u003c/p>\n\u003cp>I can't remember the last time I laughed so much during a documentary while learning about the secrets of the past. With great affection, Shimoda tracks the cookie's influence from Japan's \u003ca href=\"http://www.bento.com/fexp-sembei.html\">\u003cstrong>sembei\u003c/strong>\u003c/a> treats to Golden Gate Park's Japanese Tea Garden, though World War II and the rise of Chinatown restaurants, to erotic art and lucky lottery numbers. I won't reveal any more about the film or the cookie's history, since I highly recommend this film. The fun of it will be in watching the story unfold for yourself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0fR12MI/AAAAAAAAAYU/u6PQDXM82gI/s1600-h/sweetfilms_cookietin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0fR12MI/AAAAAAAAAYU/u6PQDXM82gI/s320/sweetfilms_cookietin.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>A manager at a Los Angeles factory showing an old tin of fortune cookies that he's resisted opening for posterity's sake.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Killing of a Chinese Cookie\u003c/strong>\u003cbr>\nDirected by Derek Shimoda\u003cbr>\nSunday, March 23\u003cbr>\n12:00 Noon\u003cbr>\n\u003ca href=\"http://www.cameracinemas.com/c12maps.shtml\">\u003cstrong>Camera Cinemas 12 Downtown\u003c/strong>\u003c/a>\u003cbr>\n201 South Second Street\u003cbr>\nSan Jose, CA 95113\u003cbr>\n(408) 998-3300\u003c/p>\n\u003cp>You can still \u003ca href=\"http://filmguide.festival.asianamericanmedia.org/tixSYS/2008/filmguide/eventnote.php?notepg=1&EventNumber=1065\">\u003cstrong>buy tickets\u003c/strong>\u003c/a> for this weekend's screening of the film at San Jose's Camera Cinemas 12. Until then, you can read the \u003ca href=\"http://community.nytimes.com/article/comments/2008/01/16/dining/16fort.html\">\u003cstrong>memorable fortunes\u003c/strong>\u003c/a> submitted by \u003cem>NTY\u003c/em> readers.\u003c/p>\n\u003cp>\u003cstrong>I'M A CYBORG, BUT THAT'S OKAY\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/YhhRj8ynajQ&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/YhhRj8ynajQ&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>Many of us have been waiting to see \u003ca href=\"http://www.imdb.com/name/nm0661791/\">\u003cstrong>Park Chan-Wook\u003c/strong>\u003c/a>'s latest film on the big screen. If you've survived his infamous films, \u003ca href=\"http://www.imdb.com/title/tt0364569/\">\u003cstrong>\u003cem>Oldboy\u003c/em>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.imdb.com/title/tt0451094/\">\u003cstrong>\u003cem>Sympathy for Lady Vengeance\u003c/em>\u003c/strong>\u003c/a>, then you'll already know that Park's work is not for everyone. But those who love his intense, over-the-top vision or who can't get enough of Korea's boundary-breaking films, his latest should not be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.imdb.com/title/tt0497137/\">\u003cstrong>\u003cem>I'm a Cyborg, But That's Okay\u003c/em>\u003c/strong>\u003c/a> reveals a new tack in his filmmaking: romantic comedy. In Park's world, though, this means telling the story of how two psychotics in an insane asylum find love across the distance of alternative realities, group therapy and padded rooms.\u003c/p>\n\u003cp>Im Su-jeong plays Young-goon, a pale and skittish young woman who refuses to swallow even a single grain of rice, since cyborgs like her cannot digest food. She licks batteries to help recharge her energy, talks to vending machines and flickering lights, and mourns the loss of her daikon-nibbling grandmother. Superstar singer Rain plays a scruffy kleptomaniac, Il-sun, who invents and (in one of my favorite scenes in the film) installs a tiny machine called the Rice Megatron--with lifetime service guaranteed--inside Young-goon to help her survive the rigors of reality.\u003c/p>\n\u003cp>Any further attempt to explain the plot or introduce the cast of characters will fail miserably.\u003c/p>\n\u003cp>Viewers who nearly died from cuteness overdose during Jean-Pierre Jeunet's \u003ca href=\"http://www.imdb.com/title/tt0211915/\">\u003cstrong>Le Fabuleux destin d'Amélie Poulain\u003c/strong>\u003c/a> or Michel Gondry's \u003ca href=\"http://www.imdb.com/title/tt0354899/\">\u003cstrong>La Science des Rêves\u003c/strong>\u003c/a> might think twice about seeing this film. You'll find a bit of relief from romantic sweetness during a few crazed killer-bot scenes, but don't expect the endless blood or deep anger of Park's earlier films.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>I'm a Cyborg\u003c/em> is the ultimate film, however, for fans of surrealism on the screen, well-intentioned massacres, hope flickering in a chaotic world, and uncertain non-endings.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207783850,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":873},"headData":{"title":"Fortune Cookies and Starving Cyborgs: Sweetness on Film | KQED","description":"With SFIAAF 2008 in full swing, I've managed to munch popcorn with yeast for dinner more times than I care to admit during the past few days. And with another week of films ahead, it looks like I'm going to need to restock my supply of dental floss. Fortunately, it's been worth it. Over the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fortune Cookies and Starving Cyborgs: Sweetness on Film","datePublished":"2008-03-17T18:38:00.000Z","dateModified":"2008-04-09T23:30:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"896 http://blogs.kqed.org/bayareabites/2008/03/17/fortune-cookies-and-starving-cyborgs-sweetness-on-film/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/17/fortune-cookies-and-starving-cyborgs-sweetness-on-film/","disqusTitle":"Fortune Cookies and Starving Cyborgs: Sweetness on Film","path":"/bayareabites/896/fortune-cookies-and-starving-cyborgs-sweetness-on-film","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With \u003ca href=\"http://asianamericanmedia.org/\">\u003cstrong>SFIAAF 2008\u003c/strong>\u003c/a> in full swing, I've managed to munch popcorn with yeast for dinner more times than I care to admit during the past few days. And with another week of films ahead, it looks like I'm going to need to restock my supply of dental floss.\u003c/p>\n\u003cp>Fortunately, it's been worth it. Over the weekend, two titles that food and film lovers should add to their list were screened to sold-out crowds.\u003c/p>\n\u003cp>\u003cstrong>THE KILLING OF A CHINESE COOKIE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96dzvR12KI/AAAAAAAAAYE/d-p-3pFfzgM/s1600-h/sweetfilms_cookiemachine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96dzvR12KI/AAAAAAAAAYE/d-p-3pFfzgM/s320/sweetfilms_cookiemachine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Who among us can resist opening a fortune cookie? No matter how jaded or snobby, no matter how much you may hate that dry, tasteless joke of a dessert that sits on your bill after a meal at the Golden Imperial Jade Wok Garden, I dare you to leave behind, unopened and unread, that little strip of paper and its peek into your future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many things we touch in daily life, the beginnings of the humble fortune cookie are murky, but in his documentary, \u003cem>The Killing of a Chinese Cookie\u003c/em>, director Derek Shimoda doggedly follows the complex maze of historic claims and counterclaims. Best of all, he collects the amazing stories of thoroughly lovable individuals. Third-generation confectioners and visual artists, judges and lawyers, historians and entrepreneurs, master chefs and hack writers--everyone has an opinion about the fortune cookie. Among the highlights are recollections of the \u003ca href=\"http://www.discovernikkei.org/forum/en/node/1934\">\u003cstrong>mock trial\u003c/strong>\u003c/a> held in 1983 at the San Francisco Court of Historical Review. Instead of settling the dispute, though, the arguments seemed to have only stirred up the controversy even more.\u003c/p>\n\u003cp>More recently, \u003cem>The New York Times\u003c/em> covered the long-standing debate \u003ca href=\"http://www.nytimes.com/2008/01/16/dining/16fort.html\">\u003cstrong>in a feature\u003c/strong>\u003c/a> about the origins of the ubiquitous cookie. Among the many representing Northern California's interests are the descendants of Suyeichi Okamura, who in 1906 opened the \u003ca href=\"http://www.benkyodocompany.com/\">\u003cstrong>Benkyodo Company\u003c/strong>\u003c/a>, a confectionary in San Francisco Japantown where you can still buy handmade moochi, sembei and other traditional sweets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0PR12LI/AAAAAAAAAYM/ij1-silGJMI/s1600-h/sweetfilms_cookierack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0PR12LI/AAAAAAAAAYM/ij1-silGJMI/s320/sweetfilms_cookierack.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>One of the Suyeichi Okamura's grandsons shows how hot cookies were once slipped into this wooden rack to cool slightly before a fortune was hidden within its crisp folds.\u003c/em>\u003c/p>\n\u003cp>I can't remember the last time I laughed so much during a documentary while learning about the secrets of the past. With great affection, Shimoda tracks the cookie's influence from Japan's \u003ca href=\"http://www.bento.com/fexp-sembei.html\">\u003cstrong>sembei\u003c/strong>\u003c/a> treats to Golden Gate Park's Japanese Tea Garden, though World War II and the rise of Chinatown restaurants, to erotic art and lucky lottery numbers. I won't reveal any more about the film or the cookie's history, since I highly recommend this film. The fun of it will be in watching the story unfold for yourself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0fR12MI/AAAAAAAAAYU/u6PQDXM82gI/s1600-h/sweetfilms_cookietin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R96d0fR12MI/AAAAAAAAAYU/u6PQDXM82gI/s320/sweetfilms_cookietin.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>A manager at a Los Angeles factory showing an old tin of fortune cookies that he's resisted opening for posterity's sake.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Killing of a Chinese Cookie\u003c/strong>\u003cbr>\nDirected by Derek Shimoda\u003cbr>\nSunday, March 23\u003cbr>\n12:00 Noon\u003cbr>\n\u003ca href=\"http://www.cameracinemas.com/c12maps.shtml\">\u003cstrong>Camera Cinemas 12 Downtown\u003c/strong>\u003c/a>\u003cbr>\n201 South Second Street\u003cbr>\nSan Jose, CA 95113\u003cbr>\n(408) 998-3300\u003c/p>\n\u003cp>You can still \u003ca href=\"http://filmguide.festival.asianamericanmedia.org/tixSYS/2008/filmguide/eventnote.php?notepg=1&EventNumber=1065\">\u003cstrong>buy tickets\u003c/strong>\u003c/a> for this weekend's screening of the film at San Jose's Camera Cinemas 12. Until then, you can read the \u003ca href=\"http://community.nytimes.com/article/comments/2008/01/16/dining/16fort.html\">\u003cstrong>memorable fortunes\u003c/strong>\u003c/a> submitted by \u003cem>NTY\u003c/em> readers.\u003c/p>\n\u003cp>\u003cstrong>I'M A CYBORG, BUT THAT'S OKAY\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/YhhRj8ynajQ&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/YhhRj8ynajQ&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>Many of us have been waiting to see \u003ca href=\"http://www.imdb.com/name/nm0661791/\">\u003cstrong>Park Chan-Wook\u003c/strong>\u003c/a>'s latest film on the big screen. If you've survived his infamous films, \u003ca href=\"http://www.imdb.com/title/tt0364569/\">\u003cstrong>\u003cem>Oldboy\u003c/em>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.imdb.com/title/tt0451094/\">\u003cstrong>\u003cem>Sympathy for Lady Vengeance\u003c/em>\u003c/strong>\u003c/a>, then you'll already know that Park's work is not for everyone. But those who love his intense, over-the-top vision or who can't get enough of Korea's boundary-breaking films, his latest should not be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.imdb.com/title/tt0497137/\">\u003cstrong>\u003cem>I'm a Cyborg, But That's Okay\u003c/em>\u003c/strong>\u003c/a> reveals a new tack in his filmmaking: romantic comedy. In Park's world, though, this means telling the story of how two psychotics in an insane asylum find love across the distance of alternative realities, group therapy and padded rooms.\u003c/p>\n\u003cp>Im Su-jeong plays Young-goon, a pale and skittish young woman who refuses to swallow even a single grain of rice, since cyborgs like her cannot digest food. She licks batteries to help recharge her energy, talks to vending machines and flickering lights, and mourns the loss of her daikon-nibbling grandmother. Superstar singer Rain plays a scruffy kleptomaniac, Il-sun, who invents and (in one of my favorite scenes in the film) installs a tiny machine called the Rice Megatron--with lifetime service guaranteed--inside Young-goon to help her survive the rigors of reality.\u003c/p>\n\u003cp>Any further attempt to explain the plot or introduce the cast of characters will fail miserably.\u003c/p>\n\u003cp>Viewers who nearly died from cuteness overdose during Jean-Pierre Jeunet's \u003ca href=\"http://www.imdb.com/title/tt0211915/\">\u003cstrong>Le Fabuleux destin d'Amélie Poulain\u003c/strong>\u003c/a> or Michel Gondry's \u003ca href=\"http://www.imdb.com/title/tt0354899/\">\u003cstrong>La Science des Rêves\u003c/strong>\u003c/a> might think twice about seeing this film. You'll find a bit of relief from romantic sweetness during a few crazed killer-bot scenes, but don't expect the endless blood or deep anger of Park's earlier films.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>I'm a Cyborg\u003c/em> is the ultimate film, however, for fans of surrealism on the screen, well-intentioned massacres, hope flickering in a chaotic world, and uncertain non-endings.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/896/fortune-cookies-and-starving-cyborgs-sweetness-on-film","authors":["5018"],"categories":["bayareabites_2998"],"tags":["bayareabites_475","bayareabites_143","bayareabites_128","bayareabites_494","bayareabites_67"],"label":"bayareabites"},"bayareabites_881":{"type":"posts","id":"bayareabites_881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"881","score":null,"sort":[1205164860000]},"guestAuthors":[],"slug":"world-snack-series-books-for-young-palates","title":"World Snack Series: Books for Young Palates","publishDate":1205164860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://bp3.blogger.com/_sjoEtgFpsyI/R9V4asSS8TI/AAAAAAAAACs/NKB9L-HJONQ/s320/worldsnack_nosh.jpg\" border=\"0\">\u003c/p>\n\u003cp>From \u003ca href=\"http://www.tenspeed.com/aboutus/tricycle.htm\">\u003cstrong>Tricycle Press\u003c/strong>\u003c/a>, that little imprint of our very own Berkeley-based \u003ca href=\"http://www.tenspeed.com/\">\u003cstrong>Ten Speed Press\u003c/strong>\u003c/a>, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. \u003c/p>\n\u003cp>Author and illustrator \u003ca href=\"http://www.tenspeed.com/authors/view.html?id=819\">\u003cstrong>Amy Wilson Sanger\u003c/strong>\u003c/a> provides both the books' sing-song text and the artful, colorful sculptures that grace their pages. Adults and children alike will love the parade of scrumptious snacks: cha siu bao, bhel puri, tamales, hamentaschen, little polpetini, and even temaki with uni roe. One of my favorite lines, from \u003ca>\u003cstrong>\u003ci>Yum Yum Dim Sum\u003c/i>\u003c/strong>\u003c/a>, sent me straight to the closest teahouse: “Why, oh why, my little sui mai, why do I love you so?” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s1600-h/worldsnack_soulfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s320/worldsnack_soulfood.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Sanger's sculptures are exquisitely detailed yet retain magic and imagination. Flour on the handle of the pasta roller? Check. Translucent beads of flying fish roe? Check. Little snips of tree mushrooms in the dumpling filling? Check. Hand-stitched tofu? Of course. Occasional beans and sesame seeds cross the pages to add real-life dimension, but for the most part, Sanger depends on the transformation of paper and cloth to create amazingly mouth-watering renditions of favorite foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have four of the six titles published so far, and though I keep promising myself that I'll hand them off soon to worthy tots, I must confess they're still in my possession. They were supposed to go into the emergency gift box--yes, my friends' kids' birthdays have been accruing at a startling rate--but I have a feeling that these books are heading soon to one of my own shelves. I'm especially looking forward to the seventh in the series, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582461937/kquedorg-20\">\u003cstrong>\u003ci>Chaat and Sweets\u003c/i>\u003c/strong>\u003c/a>, that will be released later this spring (May 2008).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s1600-h/worldsnack_chaat1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s320/worldsnack_chaat1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What appeals to me, as the \"California aunt\" in my family, is the matter-of-fact approach to such a widely diverse table. There's an emphasis on foods that one might find in take-out and at restaurants, particularly noticeable in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582460507/kquedorg-20\">\u003cstrong>\u003ci>First Book of Sushi\u003c/i>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/ecec/obidos/ASIN/1582460728/kquedorg-20\">\u003cstrong>\u003ci>Hola Jalapeno\u003c/i>\u003c/strong>\u003c/a>. Still, this series as a whole stands head and shoulders above other multi-culti children's books about the world of food. There's no preachy agenda between the lines, and dishes aren't presented as the newly discovered, unfamiliar foods of other families. (Read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0876145918/kquedorg-20\">\u003cstrong>\u003ci>Everyone Cooks Rice\u003c/i>\u003c/strong>\u003c/a> for a well-intentioned, first-generation example of both of these shortcomings.)\u003c/p>\n\u003cp>The back covers of most of the books in the World Snack Series provide helpful pronunciation glossaries for parents who may not have grown up tying tamales or rolling maki themselves. While some may roll their eyes at the thought of cultivating pint-sized gourmands--with miso in their sippy cups and salsa on their bibs--I for one consider this another wonderful step forward in the long, pot-holed road to incorporating international flavors with neither condescension nor wide-eyed wonder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s1600-h/worldsnack_mangia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s320/worldsnack_mangia.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":485},"headData":{"title":"World Snack Series: Books for Young Palates | KQED","description":"From Tricycle Press, that little imprint of our very own Berkeley-based Ten Speed Press, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. Author and illustrator Amy Wilson Sanger provides both the books' sing-song text and the artful, colorful sculptures that grace their","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"World Snack Series: Books for Young Palates","datePublished":"2008-03-10T16:01:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"881 http://blogs.kqed.org/bayareabites/2008/03/10/world-snack-series-books-for-young-palates/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/10/world-snack-series-books-for-young-palates/","disqusTitle":"World Snack Series: Books for Young Palates","path":"/bayareabites/881/world-snack-series-books-for-young-palates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp3.blogger.com/_sjoEtgFpsyI/R9V4asSS8TI/AAAAAAAAACs/NKB9L-HJONQ/s320/worldsnack_nosh.jpg\" border=\"0\">\u003c/p>\n\u003cp>From \u003ca href=\"http://www.tenspeed.com/aboutus/tricycle.htm\">\u003cstrong>Tricycle Press\u003c/strong>\u003c/a>, that little imprint of our very own Berkeley-based \u003ca href=\"http://www.tenspeed.com/\">\u003cstrong>Ten Speed Press\u003c/strong>\u003c/a>, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. \u003c/p>\n\u003cp>Author and illustrator \u003ca href=\"http://www.tenspeed.com/authors/view.html?id=819\">\u003cstrong>Amy Wilson Sanger\u003c/strong>\u003c/a> provides both the books' sing-song text and the artful, colorful sculptures that grace their pages. Adults and children alike will love the parade of scrumptious snacks: cha siu bao, bhel puri, tamales, hamentaschen, little polpetini, and even temaki with uni roe. One of my favorite lines, from \u003ca>\u003cstrong>\u003ci>Yum Yum Dim Sum\u003c/i>\u003c/strong>\u003c/a>, sent me straight to the closest teahouse: “Why, oh why, my little sui mai, why do I love you so?” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s1600-h/worldsnack_soulfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s320/worldsnack_soulfood.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Sanger's sculptures are exquisitely detailed yet retain magic and imagination. Flour on the handle of the pasta roller? Check. Translucent beads of flying fish roe? Check. Little snips of tree mushrooms in the dumpling filling? Check. Hand-stitched tofu? Of course. Occasional beans and sesame seeds cross the pages to add real-life dimension, but for the most part, Sanger depends on the transformation of paper and cloth to create amazingly mouth-watering renditions of favorite foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have four of the six titles published so far, and though I keep promising myself that I'll hand them off soon to worthy tots, I must confess they're still in my possession. They were supposed to go into the emergency gift box--yes, my friends' kids' birthdays have been accruing at a startling rate--but I have a feeling that these books are heading soon to one of my own shelves. I'm especially looking forward to the seventh in the series, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582461937/kquedorg-20\">\u003cstrong>\u003ci>Chaat and Sweets\u003c/i>\u003c/strong>\u003c/a>, that will be released later this spring (May 2008).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s1600-h/worldsnack_chaat1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s320/worldsnack_chaat1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What appeals to me, as the \"California aunt\" in my family, is the matter-of-fact approach to such a widely diverse table. There's an emphasis on foods that one might find in take-out and at restaurants, particularly noticeable in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582460507/kquedorg-20\">\u003cstrong>\u003ci>First Book of Sushi\u003c/i>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/ecec/obidos/ASIN/1582460728/kquedorg-20\">\u003cstrong>\u003ci>Hola Jalapeno\u003c/i>\u003c/strong>\u003c/a>. Still, this series as a whole stands head and shoulders above other multi-culti children's books about the world of food. There's no preachy agenda between the lines, and dishes aren't presented as the newly discovered, unfamiliar foods of other families. (Read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0876145918/kquedorg-20\">\u003cstrong>\u003ci>Everyone Cooks Rice\u003c/i>\u003c/strong>\u003c/a> for a well-intentioned, first-generation example of both of these shortcomings.)\u003c/p>\n\u003cp>The back covers of most of the books in the World Snack Series provide helpful pronunciation glossaries for parents who may not have grown up tying tamales or rolling maki themselves. While some may roll their eyes at the thought of cultivating pint-sized gourmands--with miso in their sippy cups and salsa on their bibs--I for one consider this another wonderful step forward in the long, pot-holed road to incorporating international flavors with neither condescension nor wide-eyed wonder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s1600-h/worldsnack_mangia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s320/worldsnack_mangia.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/881/world-snack-series-books-for-young-palates","authors":["5018"],"categories":["bayareabites_2254"],"tags":["bayareabites_664","bayareabites_67"],"label":"bayareabites"},"bayareabites_875":{"type":"posts","id":"bayareabites_875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"875","score":null,"sort":[1204558980000]},"guestAuthors":[],"slug":"dongpo-rou-melt-in-your-mouth-pork","title":"Dongpo Rou: Melt-in-Your-Mouth Pork","publishDate":1204558980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wwk0_pHmI/AAAAAAAAAW8/GEFr9XkxcSE/s1600-h/dongpo_calligraphy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wwk0_pHmI/AAAAAAAAAW8/GEFr9XkxcSE/s320/dongpo_calligraphy.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou's silken layers hold a potent blend of both. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for its creator, the celebrated Chinese poet, Su Shi. Also known as Su Dongpo, he gave his name to the much-loved dish.\u003c/p>\n\u003cp>Stories are still told of how he forgot his simmering pork while playing chess or of the misunderstanding among his servants when he called for pork with wine. He was thinking a nice cup of spirits; they were thinking boozy stew. I like to think that while the pork belly simmered gently in wine and soy sauce and spices, the poet composed and ink-brushed and recited an afternoon's worth of verse.\u003c/p>\n\u003cp>Nicole Mones has written \u003ca href=\"http://www.powells.com/essays/mones.html\">\u003cstrong>a lovely essay\u003c/strong>\u003c/a> about the lingering ties between the poetry and the pork. Since this is Bay Area Bites and not Bay Area Chapbook, I will let other sites cover \u003ca href=\"http://www.chinapage.com/poet-e.html\">\u003cstrong>Chinese poetry\u003c/strong>\u003c/a>. The recipe, however, is most definitely within our domain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiEE_pHfI/AAAAAAAAAWE/1IK2iXdTlAY/s1600-h/dongpo_tied.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiEE_pHfI/AAAAAAAAAWE/1IK2iXdTlAY/s320/dongpo_tied.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While teaching a writing class several years ago, I had the pleasure of having two students who were in the middle of their own dongpo rou studies. Class discussions about literary metaphors and run-on sentences quickly gave way to debates about judging slabs of pork belly and the precise ratio of wine to soy sauce and which spices should absolutely not be omitted. A friend's father generously walked me through his own recipe a year later. And then this year, after listening to Martin Yan, Olivia Wu, Albert Cheng, Nicole Mones, and Alex Ong rhapsodize about the dish during a panel discussion at the Chinese Culture Center, I realized it was time to embark on my own journey.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiE0_pHgI/AAAAAAAAAWM/9vD-z-5OYAg/s1600-h/dongpo_spices.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiE0_pHgI/AAAAAAAAAWM/9vD-z-5OYAg/s320/dongpo_spices.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Many a Chinese food lover will name dongpo rou among the finest, most difficult, most sublime and most purely enjoyable of classic dishes. I know cooks who have dedicated years to perfecting it in their own kitchens and still bemoan the challenge of coaxing that alchemical melting of the pork's layers of fat and lean, meat and skin. My own explorations have just begun, but like any still-fresh convert, I can't stop talking about my newfound joy. It's like eating pork custard that melts on your tongue. It's like swallowing savory silk. It's what pork will taste like in heaven. (And now you know why I'm not a poet.)\u003c/p>\n\u003cp>I can't claim native expertise, nor can I say I have settled on my own final, best recipe. But, damn, this stuff is good!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiFU_pHhI/AAAAAAAAAWU/RVKZ6W-UC5g/s1600-h/dongpo_simmer.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiFU_pHhI/AAAAAAAAAWU/RVKZ6W-UC5g/s320/dongpo_simmer.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>DONGPO ROU \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n• 2 to 3 pounds of finest quality pork belly\u003cbr>\n• Half a stick of Chinese golden sugar, or 2 tablespoons brown sugar\u003cbr>\n• 4 scallions, white part only\u003cbr>\n• 3 thick slices ginger\u003cbr>\n• 6 whole star anise\u003cbr>\n• 1 cinnamon stick\u003cbr>\n• 1 teaspoon fennel seeds\u003cbr>\n• 2 to 3 cups chinese wine (I use Shaoxing rice wine aged 8 years)\u003cbr>\n• 1/2 to 1 cup stock or water\u003cbr>\n• 3 to 4 tablespoons light soy sauce, plus more if needed\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n\u003cstrong>1.\u003c/strong> Check the skin of the pork belly to be sure all hairs are removed. Tweezers are good for this. Cut cubes that are 2-1/2 by 2-1/2 inches and tie with fresh straw or kitchen string. Blanch in boiling water for 2 minutes; drain.\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> In a heavy pot big enough to hold the pork in a single layer, skin-side up, combine the pork packets, sugar, fresh aromatics and dried spices. Pour in enough rice wine to come up two-thirds on the sides of the pork, then add enough stock or water to just cover the skin. Drizzle in soy sauce.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> Bring to a gentle simmer, reduce heat until the liquid ripples with a bare shiver, cover tightly and then leave the kitchen for a few hours. Stay close, though, to check that the liquid never boils. Taste one or twice to adjust sweet and salty flavors, but otherwise, it's a matter of trusting the magical effects of time and moisture on the pork and its flavorings. I like to float a round of parchment paper on the surface of the liquid to help cover the meat and fat evenly. If you're in a hurry, you can stop the cooking at 1 1/2 hours, but it won't be as good as when you have waited for 4 hours.\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> Remove the pan from the heat and let the pork cool in its liquid. For the best results, I like to refrigerate overnight to remove excess fat that floats to the top. If done well, though, you'll be surprised by how little fat comes off into the sauce.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> Set up a steamer over your wok, or place a shallow dish in a large pot. Arrange the pork in a bowl or deep platter with its liquid, which after refrigerating has become a deeply colored, sparkling pork aspic. Steam for one hour. If desired, reduce the sauce by boiling it separately.\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> Serve the pork cubes in small, individual bowls with the sauce spooned over and accompanied with lots of white rice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiH0_pHiI/AAAAAAAAAWc/9sPY-F9OP30/s1600-h/dongpo_steam2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiH0_pHiI/AAAAAAAAAWc/9sPY-F9OP30/s320/dongpo_steam2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207777985,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":892},"headData":{"title":"Dongpo Rou: Melt-in-Your-Mouth Pork | KQED","description":"For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou's silken layers hold a potent blend of both. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for its creator, the celebrated Chinese poet, Su Shi.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dongpo Rou: Melt-in-Your-Mouth Pork","datePublished":"2008-03-03T15:43:00.000Z","dateModified":"2008-04-09T21:53:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"875 http://blogs.kqed.org/bayareabites/2008/03/03/dongpo-rou-melt-in-your-mouth-pork/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/03/dongpo-rou-melt-in-your-mouth-pork/","disqusTitle":"Dongpo Rou: Melt-in-Your-Mouth Pork","path":"/bayareabites/875/dongpo-rou-melt-in-your-mouth-pork","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wwk0_pHmI/AAAAAAAAAW8/GEFr9XkxcSE/s1600-h/dongpo_calligraphy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wwk0_pHmI/AAAAAAAAAW8/GEFr9XkxcSE/s320/dongpo_calligraphy.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou's silken layers hold a potent blend of both. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for its creator, the celebrated Chinese poet, Su Shi. Also known as Su Dongpo, he gave his name to the much-loved dish.\u003c/p>\n\u003cp>Stories are still told of how he forgot his simmering pork while playing chess or of the misunderstanding among his servants when he called for pork with wine. He was thinking a nice cup of spirits; they were thinking boozy stew. I like to think that while the pork belly simmered gently in wine and soy sauce and spices, the poet composed and ink-brushed and recited an afternoon's worth of verse.\u003c/p>\n\u003cp>Nicole Mones has written \u003ca href=\"http://www.powells.com/essays/mones.html\">\u003cstrong>a lovely essay\u003c/strong>\u003c/a> about the lingering ties between the poetry and the pork. Since this is Bay Area Bites and not Bay Area Chapbook, I will let other sites cover \u003ca href=\"http://www.chinapage.com/poet-e.html\">\u003cstrong>Chinese poetry\u003c/strong>\u003c/a>. The recipe, however, is most definitely within our domain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiEE_pHfI/AAAAAAAAAWE/1IK2iXdTlAY/s1600-h/dongpo_tied.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiEE_pHfI/AAAAAAAAAWE/1IK2iXdTlAY/s320/dongpo_tied.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While teaching a writing class several years ago, I had the pleasure of having two students who were in the middle of their own dongpo rou studies. Class discussions about literary metaphors and run-on sentences quickly gave way to debates about judging slabs of pork belly and the precise ratio of wine to soy sauce and which spices should absolutely not be omitted. A friend's father generously walked me through his own recipe a year later. And then this year, after listening to Martin Yan, Olivia Wu, Albert Cheng, Nicole Mones, and Alex Ong rhapsodize about the dish during a panel discussion at the Chinese Culture Center, I realized it was time to embark on my own journey.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiE0_pHgI/AAAAAAAAAWM/9vD-z-5OYAg/s1600-h/dongpo_spices.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiE0_pHgI/AAAAAAAAAWM/9vD-z-5OYAg/s320/dongpo_spices.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Many a Chinese food lover will name dongpo rou among the finest, most difficult, most sublime and most purely enjoyable of classic dishes. I know cooks who have dedicated years to perfecting it in their own kitchens and still bemoan the challenge of coaxing that alchemical melting of the pork's layers of fat and lean, meat and skin. My own explorations have just begun, but like any still-fresh convert, I can't stop talking about my newfound joy. It's like eating pork custard that melts on your tongue. It's like swallowing savory silk. It's what pork will taste like in heaven. (And now you know why I'm not a poet.)\u003c/p>\n\u003cp>I can't claim native expertise, nor can I say I have settled on my own final, best recipe. But, damn, this stuff is good!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiFU_pHhI/AAAAAAAAAWU/RVKZ6W-UC5g/s1600-h/dongpo_simmer.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiFU_pHhI/AAAAAAAAAWU/RVKZ6W-UC5g/s320/dongpo_simmer.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>DONGPO ROU \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n• 2 to 3 pounds of finest quality pork belly\u003cbr>\n• Half a stick of Chinese golden sugar, or 2 tablespoons brown sugar\u003cbr>\n• 4 scallions, white part only\u003cbr>\n• 3 thick slices ginger\u003cbr>\n• 6 whole star anise\u003cbr>\n• 1 cinnamon stick\u003cbr>\n• 1 teaspoon fennel seeds\u003cbr>\n• 2 to 3 cups chinese wine (I use Shaoxing rice wine aged 8 years)\u003cbr>\n• 1/2 to 1 cup stock or water\u003cbr>\n• 3 to 4 tablespoons light soy sauce, plus more if needed\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n\u003cstrong>1.\u003c/strong> Check the skin of the pork belly to be sure all hairs are removed. Tweezers are good for this. Cut cubes that are 2-1/2 by 2-1/2 inches and tie with fresh straw or kitchen string. Blanch in boiling water for 2 minutes; drain.\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> In a heavy pot big enough to hold the pork in a single layer, skin-side up, combine the pork packets, sugar, fresh aromatics and dried spices. Pour in enough rice wine to come up two-thirds on the sides of the pork, then add enough stock or water to just cover the skin. Drizzle in soy sauce.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> Bring to a gentle simmer, reduce heat until the liquid ripples with a bare shiver, cover tightly and then leave the kitchen for a few hours. Stay close, though, to check that the liquid never boils. Taste one or twice to adjust sweet and salty flavors, but otherwise, it's a matter of trusting the magical effects of time and moisture on the pork and its flavorings. I like to float a round of parchment paper on the surface of the liquid to help cover the meat and fat evenly. If you're in a hurry, you can stop the cooking at 1 1/2 hours, but it won't be as good as when you have waited for 4 hours.\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> Remove the pan from the heat and let the pork cool in its liquid. For the best results, I like to refrigerate overnight to remove excess fat that floats to the top. If done well, though, you'll be surprised by how little fat comes off into the sauce.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> Set up a steamer over your wok, or place a shallow dish in a large pot. Arrange the pork in a bowl or deep platter with its liquid, which after refrigerating has become a deeply colored, sparkling pork aspic. Steam for one hour. If desired, reduce the sauce by boiling it separately.\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> Serve the pork cubes in small, individual bowls with the sauce spooned over and accompanied with lots of white rice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiH0_pHiI/AAAAAAAAAWc/9sPY-F9OP30/s1600-h/dongpo_steam2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8wiH0_pHiI/AAAAAAAAAWc/9sPY-F9OP30/s320/dongpo_steam2.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/875/dongpo-rou-melt-in-your-mouth-pork","authors":["5018"],"categories":["bayareabites_12"],"tags":["bayareabites_475","bayareabites_271","bayareabites_616","bayareabites_67"],"label":"bayareabites"},"bayareabites_869":{"type":"posts","id":"bayareabites_869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"869","score":null,"sort":[1203960000000]},"guestAuthors":[],"slug":"cooking-with-banana-leaves","title":"Cooking with Banana Leaves","publishDate":1203960000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LcH5LIliI/AAAAAAAAAV0/37h4cecDRf8/s1600-h/banana_leaf_carton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LcH5LIliI/AAAAAAAAAV0/37h4cecDRf8/s320/banana_leaf_carton.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Once a month or so, my mother sends me a box from home filled with food. The last one, timed perfectly for lunar new year, included a batch of rice cakes. Before I even saw them, though, I knew there was treasure buried somewhere deep beneath her homemade peanut brittle, gingery mustard pickles from the last greens in her garden and bags of candied coconut used as packing material. The distinctive green-tea aroma of banana leaves had emerged as soon as the packing tape was cut.\u003c/p>\n\u003cp>Throughout the tropical sun belt, banana leaves appear as easy, inexpensive, natural, sanitary--and most importantly--delicious packaging. From Mexican tamales to Indian wedding feasts, Malaysian lunches to Vietnamese fast food, the leaves provide pliable wrapping, compostable tableware and a lovely flavoring for steamed or simmered specialties. Throughout Southeast Asia, you'll see banana-wrapped foods for sale as street food. Food sealed within their layers and then cooked slowly will keep for days without being refrigerated. Traditional foods for the lunar new year period are often cooked in banana leaves, especially for serving during the first three days when families are supposed to be enjoying each other's company rather than cooking.\u003c/p>\n\u003cp>For my mom and all my generous, food-loving aunts, banana leaves are perfect for the three-day priority mail period between the Midwest and California.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXD5LIlgI/AAAAAAAAAVk/kadXBFm1LPk/s1600-h/banana_leaf_banhuu.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXD5LIlgI/AAAAAAAAAVk/kadXBFm1LPk/s320/banana_leaf_banhuu.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>BUYING BANANA LEAVES\u003c/strong>\u003c/p>\n\u003cp>Virtually all Asian and Latino markets with a freezer section will stock banana leaves that have been folded and frozen into large squares. Though more delicate than fresh leaves, they're easy and convenient to use. If you're lucky enough to have a pesticide-free tree somewhere in your neighborhood, you might offer a trade in sweet or savory treats for an armful of fresh leaves. Berkeley Bowl often stocks fresh leaves, and there are also numerous mail-order sources for fresh leaves, such as \u003ca href=\"http://www.greenhousebusiness.com/balefr.html\">\u003cstrong>Florida-based Greenearth\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>USING BANANA LEAVES IN YOUR KITCHEN\u003c/strong>\u003c/p>\n\u003cp>Here are just a few simple suggestions for experimenting with banana leaves:\u003c/p>\n\u003cp>\u003cstrong>Golden Rice\u003c/strong>\u003cbr>Cook long-grain rice, substituting 1/4 to 1/2 cup of the water or stock with coconut milk. Add a few slices of ginger, a cinnamon stick and a pinch of turmeric. After the rice is cooked, stir gently and then prepare small packets of the rice. Steam for 20 minutes and then serve with curries or grilled fish. \u003c/p>\n\u003cp>\u003cstrong>Tamales\u003c/strong>\u003cbr>Rick Bayless offers a recipe for banana-leaf wrapped \u003ca href=\"http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html\">\u003cstrong>Red Chile Pork Tamales\u003c/strong>\u003c/a> at his Frontera website. We're lucky enough to live in an area where tamale dough is available pre-made in Latino markets. Leftover or take-out chicken mole is a most excellent substitute for slow-cooking your own filling. For variety, sprinkle green olives, bell peppers or corn kernels over the filling before enclosing and cooking.\u003c/p>\n\u003cp>\u003cstrong>Fish with Red Curry\u003c/strong>\u003cbr>Small packets are a fun alternative at summer grill parties, while a hot oven is a perfectly decent rainy-weather option for a dramatic yet simple dinner-party dish. Rub sea bass or salmon with a generous amount of prepared Thai red curry paste thinned with a small amount of oil. I prefer using a whole fish and filling its cavity with scallions and lime wedges, but you can easily use steaks or fillets. Wrap a whole fish completely in three layers of banana leaves, alternating the grain of the banana leaf to crisscross from layer to layer for added stability. Individual portions can be wrapped in one large rectangle on a bed of scallions and lime slices. Tie tightly with wet string and then grill over medium high coals or roast at 400 degrees, allowing 10 minutes base time plus 10 minutes for every inch thickness of the banana leaf packets.\u003c/p>\n\u003cp>\u003cstrong>Mushrooms with Tomatoes and Ginger\u003c/strong>\u003cbr>Thinly slice full-flavored mushrooms and toss them with diced tomatoes (drain well if using canned), chopped scallions, grated ginger, cilantro, salt and black pepper. Wrap in individual packets and bake or grill until completely charred on the outside. Serve as a side dish with steamed rice and grilled chicken or pork.\u003c/p>\n\u003cp>\u003cstrong>Sweet Rice with Coconut and Peanuts\u003c/strong>\u003cbr>Cover about 2 cups of sticky rice with 3 inches of water and let soak for at least 4 hours, preferably overnight. Drain well. In a small bowl, mix together 1 cup each of grated coconut and chopped, roasted peanuts. Stir in a few spoonfuls of brown sugar to taste (omit if using pre-sweetened coconut) and then a healthy sprinkling of salt. At the center of a large square of banana leaf, mound 1/4 cup of sticky rice, layer 1/4 cup of the filling, then finish with 1/4 cup more of sticky rice. Fold the leaf in thirds like a letter, then fold in the two side-flaps to overlap at the center; tie securely with string. Steam for one hour, then let cool completely before serving as mid-morning or afternoon snacks with strong tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LiypLIljI/AAAAAAAAAV8/m5eLC0iu8sM/s1600-h/banana_leaf_rib.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LiypLIljI/AAAAAAAAAV8/m5eLC0iu8sM/s320/banana_leaf_rib.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>WORKING WITH BANANA LEAVES\u003c/strong>\u003c/p>\n\u003cp>If you're used to Saran wrap or foil, there's a bit of an adjustment to using natural material that's irregularly shaped and varied in texture from package to package, leaf to leaf. But banana leaves are immensely fun to work with, and their flavor is far, far superior to plastic or metal. Like crepes, practice with one or two or three first to get into the groove. Each thin package of banana leaves doesn't look like much, but there's a lot folded up in there. The leaves are inexpensive enough that you can get an extra one for back-up if it's your first time working with them.\u003c/p>\n\u003cp> A couple of hours in the fridge or a few minutes submerged in very hot water will thaw out frozen leaves. I usually place the leaves in my empty sink, and then pour boiling water over them to clean and soften them. I keep them in the hot water until just before I need them, wiping a few at a time with a cloth to absorb excess moisture. Always wipe in the direction of the grain to prevent splitting the leaves.\u003c/p>\n\u003cp> Soak some toothpicks or kitchen string at the same time. I prefer string for larger parcels of food, since the toothpicks can cause more damage then their convenience is worth. If you forget to soak the string or toothpicks, expect to see them char completely if grilled or roasted. If you're making very small packets, you can use thin strips of the banana leaf itself as ties.\u003c/p>\n\u003cp> With a pair of scissors, trim away the hard, center vein of the leaf. Sometimes, I use the hard edges as extra support for larger packages, such as whole fish, but it can cause the leaf to split, so it's best to remove them until you're comfortable working with larger leaves. For appearance sake, you might also want to trim away any yellow streaks.\u003c/p>\n\u003cp> To repair and reinforce a split leaf, just place it on top of another leaf with its grain running perpendicular.\u003c/p>\n\u003cp> When grilling large items, such as a whole fish, use a cookie sheet and two wide spatulas to transfer the package to the rack, to turn it halfway through the cooking period and to remove it when done cooking.\u003c/p>\n\u003cp> For easier and more attractive serving, especially on a buffet table, use shears to snip open the packets. \u003c/p>\n\u003cp> Banana leaf packets are perfect for preparing ahead of time and cooking later. They hold up to moist fillings and they're easy to carry to potlucks and parties. Cover with a damp cloth to keep them moist in the fridge. Don't wait more than three days to cook them, though. They're organic material, after all, and will start fermenting if left raw too long. Once cooked, though, they and the food they hold last a surprisingly long time even at room temperature. While we have become spoiled by the apparent safety of refrigerators, much of the world still enjoys prepared snacks wrapped securely and deliciously in banana leaves.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXE5LIlhI/AAAAAAAAAVs/tKNV99igGYE/s1600-h/banana_leaves_ricecakes.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXE5LIlhI/AAAAAAAAAVs/tKNV99igGYE/s320/banana_leaves_ricecakes.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1355},"headData":{"title":"Cooking with Banana Leaves | KQED","description":"Once a month or so, my mother sends me a box from home filled with food. The last one, timed perfectly for lunar new year, included a batch of rice cakes. Before I even saw them, though, I knew there was treasure buried somewhere deep beneath her homemade peanut brittle, gingery mustard pickles from the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking with Banana Leaves","datePublished":"2008-02-25T17:20:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"869 http://blogs.kqed.org/bayareabites/2008/02/25/cooking-with-banana-leaves/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/25/cooking-with-banana-leaves/","disqusTitle":"Cooking with Banana Leaves","path":"/bayareabites/869/cooking-with-banana-leaves","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LcH5LIliI/AAAAAAAAAV0/37h4cecDRf8/s1600-h/banana_leaf_carton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LcH5LIliI/AAAAAAAAAV0/37h4cecDRf8/s320/banana_leaf_carton.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Once a month or so, my mother sends me a box from home filled with food. The last one, timed perfectly for lunar new year, included a batch of rice cakes. Before I even saw them, though, I knew there was treasure buried somewhere deep beneath her homemade peanut brittle, gingery mustard pickles from the last greens in her garden and bags of candied coconut used as packing material. The distinctive green-tea aroma of banana leaves had emerged as soon as the packing tape was cut.\u003c/p>\n\u003cp>Throughout the tropical sun belt, banana leaves appear as easy, inexpensive, natural, sanitary--and most importantly--delicious packaging. From Mexican tamales to Indian wedding feasts, Malaysian lunches to Vietnamese fast food, the leaves provide pliable wrapping, compostable tableware and a lovely flavoring for steamed or simmered specialties. Throughout Southeast Asia, you'll see banana-wrapped foods for sale as street food. Food sealed within their layers and then cooked slowly will keep for days without being refrigerated. Traditional foods for the lunar new year period are often cooked in banana leaves, especially for serving during the first three days when families are supposed to be enjoying each other's company rather than cooking.\u003c/p>\n\u003cp>For my mom and all my generous, food-loving aunts, banana leaves are perfect for the three-day priority mail period between the Midwest and California.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXD5LIlgI/AAAAAAAAAVk/kadXBFm1LPk/s1600-h/banana_leaf_banhuu.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXD5LIlgI/AAAAAAAAAVk/kadXBFm1LPk/s320/banana_leaf_banhuu.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>BUYING BANANA LEAVES\u003c/strong>\u003c/p>\n\u003cp>Virtually all Asian and Latino markets with a freezer section will stock banana leaves that have been folded and frozen into large squares. Though more delicate than fresh leaves, they're easy and convenient to use. If you're lucky enough to have a pesticide-free tree somewhere in your neighborhood, you might offer a trade in sweet or savory treats for an armful of fresh leaves. Berkeley Bowl often stocks fresh leaves, and there are also numerous mail-order sources for fresh leaves, such as \u003ca href=\"http://www.greenhousebusiness.com/balefr.html\">\u003cstrong>Florida-based Greenearth\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>USING BANANA LEAVES IN YOUR KITCHEN\u003c/strong>\u003c/p>\n\u003cp>Here are just a few simple suggestions for experimenting with banana leaves:\u003c/p>\n\u003cp>\u003cstrong>Golden Rice\u003c/strong>\u003cbr>Cook long-grain rice, substituting 1/4 to 1/2 cup of the water or stock with coconut milk. Add a few slices of ginger, a cinnamon stick and a pinch of turmeric. After the rice is cooked, stir gently and then prepare small packets of the rice. Steam for 20 minutes and then serve with curries or grilled fish. \u003c/p>\n\u003cp>\u003cstrong>Tamales\u003c/strong>\u003cbr>Rick Bayless offers a recipe for banana-leaf wrapped \u003ca href=\"http://www.fronterakitchens.com/cooking/recipes/recipe_porktamales.html\">\u003cstrong>Red Chile Pork Tamales\u003c/strong>\u003c/a> at his Frontera website. We're lucky enough to live in an area where tamale dough is available pre-made in Latino markets. Leftover or take-out chicken mole is a most excellent substitute for slow-cooking your own filling. For variety, sprinkle green olives, bell peppers or corn kernels over the filling before enclosing and cooking.\u003c/p>\n\u003cp>\u003cstrong>Fish with Red Curry\u003c/strong>\u003cbr>Small packets are a fun alternative at summer grill parties, while a hot oven is a perfectly decent rainy-weather option for a dramatic yet simple dinner-party dish. Rub sea bass or salmon with a generous amount of prepared Thai red curry paste thinned with a small amount of oil. I prefer using a whole fish and filling its cavity with scallions and lime wedges, but you can easily use steaks or fillets. Wrap a whole fish completely in three layers of banana leaves, alternating the grain of the banana leaf to crisscross from layer to layer for added stability. Individual portions can be wrapped in one large rectangle on a bed of scallions and lime slices. Tie tightly with wet string and then grill over medium high coals or roast at 400 degrees, allowing 10 minutes base time plus 10 minutes for every inch thickness of the banana leaf packets.\u003c/p>\n\u003cp>\u003cstrong>Mushrooms with Tomatoes and Ginger\u003c/strong>\u003cbr>Thinly slice full-flavored mushrooms and toss them with diced tomatoes (drain well if using canned), chopped scallions, grated ginger, cilantro, salt and black pepper. Wrap in individual packets and bake or grill until completely charred on the outside. Serve as a side dish with steamed rice and grilled chicken or pork.\u003c/p>\n\u003cp>\u003cstrong>Sweet Rice with Coconut and Peanuts\u003c/strong>\u003cbr>Cover about 2 cups of sticky rice with 3 inches of water and let soak for at least 4 hours, preferably overnight. Drain well. In a small bowl, mix together 1 cup each of grated coconut and chopped, roasted peanuts. Stir in a few spoonfuls of brown sugar to taste (omit if using pre-sweetened coconut) and then a healthy sprinkling of salt. At the center of a large square of banana leaf, mound 1/4 cup of sticky rice, layer 1/4 cup of the filling, then finish with 1/4 cup more of sticky rice. Fold the leaf in thirds like a letter, then fold in the two side-flaps to overlap at the center; tie securely with string. Steam for one hour, then let cool completely before serving as mid-morning or afternoon snacks with strong tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LiypLIljI/AAAAAAAAAV8/m5eLC0iu8sM/s1600-h/banana_leaf_rib.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LiypLIljI/AAAAAAAAAV8/m5eLC0iu8sM/s320/banana_leaf_rib.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>WORKING WITH BANANA LEAVES\u003c/strong>\u003c/p>\n\u003cp>If you're used to Saran wrap or foil, there's a bit of an adjustment to using natural material that's irregularly shaped and varied in texture from package to package, leaf to leaf. But banana leaves are immensely fun to work with, and their flavor is far, far superior to plastic or metal. Like crepes, practice with one or two or three first to get into the groove. Each thin package of banana leaves doesn't look like much, but there's a lot folded up in there. The leaves are inexpensive enough that you can get an extra one for back-up if it's your first time working with them.\u003c/p>\n\u003cp> A couple of hours in the fridge or a few minutes submerged in very hot water will thaw out frozen leaves. I usually place the leaves in my empty sink, and then pour boiling water over them to clean and soften them. I keep them in the hot water until just before I need them, wiping a few at a time with a cloth to absorb excess moisture. Always wipe in the direction of the grain to prevent splitting the leaves.\u003c/p>\n\u003cp> Soak some toothpicks or kitchen string at the same time. I prefer string for larger parcels of food, since the toothpicks can cause more damage then their convenience is worth. If you forget to soak the string or toothpicks, expect to see them char completely if grilled or roasted. If you're making very small packets, you can use thin strips of the banana leaf itself as ties.\u003c/p>\n\u003cp> With a pair of scissors, trim away the hard, center vein of the leaf. Sometimes, I use the hard edges as extra support for larger packages, such as whole fish, but it can cause the leaf to split, so it's best to remove them until you're comfortable working with larger leaves. For appearance sake, you might also want to trim away any yellow streaks.\u003c/p>\n\u003cp> To repair and reinforce a split leaf, just place it on top of another leaf with its grain running perpendicular.\u003c/p>\n\u003cp> When grilling large items, such as a whole fish, use a cookie sheet and two wide spatulas to transfer the package to the rack, to turn it halfway through the cooking period and to remove it when done cooking.\u003c/p>\n\u003cp> For easier and more attractive serving, especially on a buffet table, use shears to snip open the packets. \u003c/p>\n\u003cp> Banana leaf packets are perfect for preparing ahead of time and cooking later. They hold up to moist fillings and they're easy to carry to potlucks and parties. Cover with a damp cloth to keep them moist in the fridge. Don't wait more than three days to cook them, though. They're organic material, after all, and will start fermenting if left raw too long. Once cooked, though, they and the food they hold last a surprisingly long time even at room temperature. While we have become spoiled by the apparent safety of refrigerators, much of the world still enjoys prepared snacks wrapped securely and deliciously in banana leaves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXE5LIlhI/AAAAAAAAAVs/tKNV99igGYE/s1600-h/banana_leaves_ricecakes.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R8LXE5LIlhI/AAAAAAAAAVs/tKNV99igGYE/s320/banana_leaves_ricecakes.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/869/cooking-with-banana-leaves","authors":["5018"],"categories":["bayareabites_2998","bayareabites_12"],"tags":["bayareabites_67"],"label":"bayareabites"},"bayareabites_863":{"type":"posts","id":"bayareabites_863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"863","score":null,"sort":[1203336360000]},"guestAuthors":[],"slug":"pho-ga-vietnamese-penicillin","title":"Pho Ga: Vietnamese Penicillin","publishDate":1203336360,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxJRizHI/AAAAAAAAAVM/RdyGGUxBA3E/s1600-h/phoga_bowl.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxJRizHI/AAAAAAAAAVM/RdyGGUxBA3E/s320/phoga_bowl.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Lucky me, the flu came visiting last week. Even after three days of sleeping in bed and swallowing nothing more than bananas and Advil, I could tell my uninvited guest had no intention of leaving. Time to get serious.\u003c/p>\n\u003cp>Cooking was out of the question -- I could barely stand up straight with the long, invisible spikes piercing both sides of my brain -- so I smiled as sweetly as possible at my husband and said three words: Pho ga. Please.\u003c/p>\n\u003cp>He'd never made the soup before nor did he have a mother who cooked it once a week, so I scribbled down some notes on a scrap of paper. I fell back asleep before he left for the grocery store, and by the time I woke up again, blessed me, I could smell the lovely scent of star anise and cinnamon and ginger all the way into the bedroom.\u003c/p>\n\u003cp>Now, lest you think that I'm married to a kitchen wizard, let me just say that during the five years he lived alone, the only meat he ever bought was bacon and he never, ever, not once, turned on his oven. Fortunately, the best foods for the soul are always the simplest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pho ga is an excellent way to prepare meals ahead of time. My mom used to simmer the chicken on Sunday, boil a big batch of noodles, wash all the herbs, and then refrigerate the components separately. It only takes about 10 minutes to reheat the stock and noodles for a comforting bowl of soup anytime during the week.\u003c/p>\n\u003cp>Eating my way through my husband's very first pot of pho ga brought me back to the land of the living. Here, verbatim, is the recipe:\u003c/p>\n\u003cp>\u003cstrong>Half-Conscious Notes on Making Pho Ga\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cut chicken in half & pull off fatty chunks @ tail\u003c/p>\n\u003cp>2. Cover with cold water. Add onion (halved), some carrot logs, lots of star anise (8-10) a few cloves, teaspoon of peppercorns, and cinnamon stick. And Bay Leaf for the French. Add giblets, etc. & fennel seeds.\u003c/p>\n\u003cp>3. Bring just [double underlined] to a boil, then lower heat, cover partially & simmer gently 1 1/2 hour.\u003c/p>\n\u003cp>4. Remove chicken. remove big chunks of meat & return carcass. continue simmer 2-3 hrs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxZRizII/AAAAAAAAAVU/UdBDb6391nk/s1600-h/phoga_herbs.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxZRizII/AAAAAAAAAVU/UdBDb6391nk/s320/phoga_herbs.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shopping List and Additional Notes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nOne 4-5 pound chicken\u003cbr>\n1 package wide rice noodles\u003cbr>\nA small hand of ginger\u003cbr>\n1 large onion\u003cbr>\n1 small carrot\u003cbr>\nSpices: star anise, cinnamon stick (preferably Vietnamese cassia), peppercorns, cloves, fennel seed\u003cbr>\nFish sauce\u003cbr>\nFried shallots\u003c/p>\n\u003cp>Fresh herbs: scallions, cilantro, Thai basil, \u003ca href=\"http://www.vietworldkitchen.com/essentials/herbs.htm\">\u003cstrong>saw-leaf herb\u003c/strong>\u003c/a>, Bay leaf (optional)\u003cbr>\nMung bean sprouts\u003cbr>\nLime wedges\u003cbr>\nFresh Thai chiles\u003c/p>\n\u003cp>This is the dream list for a homemade bowl of pho ga. Decent shortcuts include using good-quality, prepared stock and the meat of a rotisserie chicken. If you keep a box of premixed spice packets in your pantry (they look like big teabags), you can infuse plain chicken stock with Vietnamese flavors in 20 minutes. I've been known to enjoy a bowl of pho with only scallions for garnish, but each additional herb really does make a huge difference.\u003c/p>\n\u003cp>When buying rice noodles for this soup, look for the words \u003cem>banh pho ga\u003c/em> on the label. If you're lucky enough to find fresh ones, you'll just need to immerse them for 10 or 15 seconds in very hot water. Dried noodles require 2 to 3 minutes of boiling.\u003c/p>\n\u003cp>I have a wide, extremely sharp cleaver that eases right through chicken bones. Halving chickens is also super simple if you have good kitchen shears. If you don't have a pair...get some. One of the must useful tools ever. Look for the heavy-duty ones with a round indentation at the base of the blades; that's what allows you to snip through the ribs and along the backbone. For those who think this all too much, just go ahead and buy chicken parts (bone-in!), but be sure to simmer the meat for only 30 or 40 minutes before stripping it off the bones. Having exposed bone marrow extracts more flavor. Besides, anyone who's tried to remove a whole chicken from a pot of simmering water can vouch for the wisdom of chicken halves or parts.\u003c/p>\n\u003cp>If you can, throw in a few extra chicken wings or, best of all, a couple of feet.\u003c/p>\n\u003cp>My family never bothered to strain the soup. All the aromatics and bones sink to the bottom of the pot, and we'd just ladle the soup from the top. If you prefer, though, you can strain the stock and reheat.\u003c/p>\n\u003cp>\u003cstrong>Vinegared onions\u003c/strong> are a favorite topping that's rarely available in restaurants. To make your own:\u003cbr>\n1. Slice an onion very thinly.\u003cbr>\n2. Drizzle generously with white vinegar.\u003cbr>\n3. Stir in lots of coarsely ground black pepper.\u003cbr>\n4. Let stand for 10 minutes and then serve alongside the herb platter.\u003c/p>\n\u003cp>Arrange sprigs of the fresh herbs, lime wedges, bean sprouts and chiles on large platters for finishing the soup at the table. Set a big bottle of fish sauce right on the table, too, because this is a Vietnamese meal, after all.\u003c/p>\n\u003cp>I like to pour boiling water (from cooking the noodles) over the bean sprouts to blanch them so they aren't hard and cold in the soup. (Shhhh, don't tell my Saigon-born mom. That's a Northern trick that I adopted after leaving home.)\u003c/p>\n\u003cp>For each diner, place a small nest of noodles in a large, preheated bowl. Cover with very hot stock and add a handful of shredded chicken. Sprinkle with chopped scallions, chopped cilantro and fried shallots. Let guests fine-tune their bowls with herbs and other flavorings as desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxpRizJI/AAAAAAAAAVc/WvQn2Y6geV0/s1600-h/phoga_onions.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxpRizJI/AAAAAAAAAVc/WvQn2Y6geV0/s320/phoga_onions.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207778010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":963},"headData":{"title":"Pho Ga: Vietnamese Penicillin | KQED","description":"Lucky me, the flu came visiting last week. Even after three days of sleeping in bed and swallowing nothing more than bananas and Advil, I could tell my uninvited guest had no intention of leaving. Time to get serious. Cooking was out of the question -- I could barely stand up straight with the long,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pho Ga: Vietnamese Penicillin","datePublished":"2008-02-18T12:06:00.000Z","dateModified":"2008-04-09T21:53:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"863 http://blogs.kqed.org/bayareabites/2008/02/18/pho-ga-vietnamese-penicillin/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/18/pho-ga-vietnamese-penicillin/","disqusTitle":"Pho Ga: Vietnamese Penicillin","path":"/bayareabites/863/pho-ga-vietnamese-penicillin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxJRizHI/AAAAAAAAAVM/RdyGGUxBA3E/s1600-h/phoga_bowl.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxJRizHI/AAAAAAAAAVM/RdyGGUxBA3E/s320/phoga_bowl.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Lucky me, the flu came visiting last week. Even after three days of sleeping in bed and swallowing nothing more than bananas and Advil, I could tell my uninvited guest had no intention of leaving. Time to get serious.\u003c/p>\n\u003cp>Cooking was out of the question -- I could barely stand up straight with the long, invisible spikes piercing both sides of my brain -- so I smiled as sweetly as possible at my husband and said three words: Pho ga. Please.\u003c/p>\n\u003cp>He'd never made the soup before nor did he have a mother who cooked it once a week, so I scribbled down some notes on a scrap of paper. I fell back asleep before he left for the grocery store, and by the time I woke up again, blessed me, I could smell the lovely scent of star anise and cinnamon and ginger all the way into the bedroom.\u003c/p>\n\u003cp>Now, lest you think that I'm married to a kitchen wizard, let me just say that during the five years he lived alone, the only meat he ever bought was bacon and he never, ever, not once, turned on his oven. Fortunately, the best foods for the soul are always the simplest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pho ga is an excellent way to prepare meals ahead of time. My mom used to simmer the chicken on Sunday, boil a big batch of noodles, wash all the herbs, and then refrigerate the components separately. It only takes about 10 minutes to reheat the stock and noodles for a comforting bowl of soup anytime during the week.\u003c/p>\n\u003cp>Eating my way through my husband's very first pot of pho ga brought me back to the land of the living. Here, verbatim, is the recipe:\u003c/p>\n\u003cp>\u003cstrong>Half-Conscious Notes on Making Pho Ga\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cut chicken in half & pull off fatty chunks @ tail\u003c/p>\n\u003cp>2. Cover with cold water. Add onion (halved), some carrot logs, lots of star anise (8-10) a few cloves, teaspoon of peppercorns, and cinnamon stick. And Bay Leaf for the French. Add giblets, etc. & fennel seeds.\u003c/p>\n\u003cp>3. Bring just [double underlined] to a boil, then lower heat, cover partially & simmer gently 1 1/2 hour.\u003c/p>\n\u003cp>4. Remove chicken. remove big chunks of meat & return carcass. continue simmer 2-3 hrs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxZRizII/AAAAAAAAAVU/UdBDb6391nk/s1600-h/phoga_herbs.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxZRizII/AAAAAAAAAVU/UdBDb6391nk/s320/phoga_herbs.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shopping List and Additional Notes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nOne 4-5 pound chicken\u003cbr>\n1 package wide rice noodles\u003cbr>\nA small hand of ginger\u003cbr>\n1 large onion\u003cbr>\n1 small carrot\u003cbr>\nSpices: star anise, cinnamon stick (preferably Vietnamese cassia), peppercorns, cloves, fennel seed\u003cbr>\nFish sauce\u003cbr>\nFried shallots\u003c/p>\n\u003cp>Fresh herbs: scallions, cilantro, Thai basil, \u003ca href=\"http://www.vietworldkitchen.com/essentials/herbs.htm\">\u003cstrong>saw-leaf herb\u003c/strong>\u003c/a>, Bay leaf (optional)\u003cbr>\nMung bean sprouts\u003cbr>\nLime wedges\u003cbr>\nFresh Thai chiles\u003c/p>\n\u003cp>This is the dream list for a homemade bowl of pho ga. Decent shortcuts include using good-quality, prepared stock and the meat of a rotisserie chicken. If you keep a box of premixed spice packets in your pantry (they look like big teabags), you can infuse plain chicken stock with Vietnamese flavors in 20 minutes. I've been known to enjoy a bowl of pho with only scallions for garnish, but each additional herb really does make a huge difference.\u003c/p>\n\u003cp>When buying rice noodles for this soup, look for the words \u003cem>banh pho ga\u003c/em> on the label. If you're lucky enough to find fresh ones, you'll just need to immerse them for 10 or 15 seconds in very hot water. Dried noodles require 2 to 3 minutes of boiling.\u003c/p>\n\u003cp>I have a wide, extremely sharp cleaver that eases right through chicken bones. Halving chickens is also super simple if you have good kitchen shears. If you don't have a pair...get some. One of the must useful tools ever. Look for the heavy-duty ones with a round indentation at the base of the blades; that's what allows you to snip through the ribs and along the backbone. For those who think this all too much, just go ahead and buy chicken parts (bone-in!), but be sure to simmer the meat for only 30 or 40 minutes before stripping it off the bones. Having exposed bone marrow extracts more flavor. Besides, anyone who's tried to remove a whole chicken from a pot of simmering water can vouch for the wisdom of chicken halves or parts.\u003c/p>\n\u003cp>If you can, throw in a few extra chicken wings or, best of all, a couple of feet.\u003c/p>\n\u003cp>My family never bothered to strain the soup. All the aromatics and bones sink to the bottom of the pot, and we'd just ladle the soup from the top. If you prefer, though, you can strain the stock and reheat.\u003c/p>\n\u003cp>\u003cstrong>Vinegared onions\u003c/strong> are a favorite topping that's rarely available in restaurants. To make your own:\u003cbr>\n1. Slice an onion very thinly.\u003cbr>\n2. Drizzle generously with white vinegar.\u003cbr>\n3. Stir in lots of coarsely ground black pepper.\u003cbr>\n4. Let stand for 10 minutes and then serve alongside the herb platter.\u003c/p>\n\u003cp>Arrange sprigs of the fresh herbs, lime wedges, bean sprouts and chiles on large platters for finishing the soup at the table. Set a big bottle of fish sauce right on the table, too, because this is a Vietnamese meal, after all.\u003c/p>\n\u003cp>I like to pour boiling water (from cooking the noodles) over the bean sprouts to blanch them so they aren't hard and cold in the soup. (Shhhh, don't tell my Saigon-born mom. That's a Northern trick that I adopted after leaving home.)\u003c/p>\n\u003cp>For each diner, place a small nest of noodles in a large, preheated bowl. Cover with very hot stock and add a handful of shredded chicken. Sprinkle with chopped scallions, chopped cilantro and fried shallots. Let guests fine-tune their bowls with herbs and other flavorings as desired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxpRizJI/AAAAAAAAAVc/WvQn2Y6geV0/s1600-h/phoga_onions.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7ldxpRizJI/AAAAAAAAAVc/WvQn2Y6geV0/s320/phoga_onions.JPG.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/863/pho-ga-vietnamese-penicillin","authors":["5018"],"categories":["bayareabites_12"],"tags":["bayareabites_621","bayareabites_439","bayareabites_67","bayareabites_68"],"label":"bayareabites"},"bayareabites_858":{"type":"posts","id":"bayareabites_858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"858","score":null,"sort":[1202754000000]},"guestAuthors":[],"slug":"good-the-food-issue","title":"GOOD: The Food Issue","publishDate":1202754000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s1600-h/good_magazine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s320/good_magazine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With a decidedly new take on the happy meal, the folks over at \u003ca href=\"http://www.goodmagazine.com/\">\u003cstrong>GOOD\u003c/strong>\u003c/a> have filled their upcoming March/April issue with stories and photos about food along with their usual provocative round-up of art, politics and culture from around the world. Excellent visual design and a refreshingly straight-forward take on sustainability distinguish their pages. My friend Stewf introduced me to GOOD last year, on a camping trip no less, and since then I've been a loyal reader.\u003c/p>\n\u003cp>Be forewarned: this is not meant for the patchouli posse nor the bake-your-own-bread-after-grinding-your-own-wheat camp. Expect to see glints of flashy ads here and there. That said, my favorite sections include \u003ci>Statement\u003c/i>, where the editors give an artist free rein with several pages at the beginning to set the theme and tone of the magazine. As a bit of an information wonk, I love \u003ci>Transparency\u003c/i> for its always creative graphical exploration of intriguing, important data. \u003c/p>\n\u003cp>This food issue has a somewhat predictable feature on organic, free-range meat that will not be news to most who read this blog. Other pieces, though, offer interesting takes on what people are eating now in the U.S. Adam Leith Gollner's predictions for \"the next sushi\" includes \u003ca href=\"http://www.lifeinkorea.com/Food/Food.cfm?Subject=rice\">\u003cstrong>bibimbap\u003c/strong>\u003c/a> and \u003ca href=\"http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/\">\u003cstrong>dosa\u003c/strong>\u003c/a>. Photographer Vanessa Stump's in-your-face layouts of everyday meals highlight the healthiest school lunch the magazine could find (Pasadena High School), military rations with squeezable apple jelly and a $250 pizza (wine not included). \u003c/p>\n\u003cp>With a bent toward revealing the power structure behind our consumer world, GOOD often highlights writers, photographers and graphic designers who can find new patterns in old realties. In this issue, Phil Howard shows which multinationals actually own your favorite organic snack. The magazine is based in New York, but the editors do manage to look west for stories on public housing in Chicago and an urban deer hunter in Los Angeles. There's definitely an emphasis on stories from big cities, though.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One section's title says it all: \u003ci>Provocations\u003c/i>. Should we harvest the organs of death-row inmates? Should anthropologists be more involved in current military \u003ca href=\"http://www.iwar.org.uk/psyops/\">\u003cstrong>psyops\u003c/strong>\u003c/a>? Do kids really need to learn handwriting with graphite and ink anymore? Read opinion pieces that are not afraid to take highly unpopular stands.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, \u003ci>Good Project\u003c/i>, the page that closes the magazine, invites readers to contribute their own ideas and creativity. The food issue ends with a call to send in photos and recipes for the best possible lunch that you could carry to work or school. It has to fit into a brown paper bag. And extra credit if you make all the food yourself.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":450},"headData":{"title":"GOOD: The Food Issue | KQED","description":"With a decidedly new take on the happy meal, the folks over at GOOD have filled their upcoming March/April issue with stories and photos about food along with their usual provocative round-up of art, politics and culture from around the world. Excellent visual design and a refreshingly straight-forward take on sustainability distinguish their pages. My","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GOOD: The Food Issue","datePublished":"2008-02-11T18:20:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"858 http://blogs.kqed.org/bayareabites/2008/02/11/good-the-food-issue/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/11/good-the-food-issue/","disqusTitle":"GOOD: The Food Issue","path":"/bayareabites/858/good-the-food-issue","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s1600-h/good_magazine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s320/good_magazine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With a decidedly new take on the happy meal, the folks over at \u003ca href=\"http://www.goodmagazine.com/\">\u003cstrong>GOOD\u003c/strong>\u003c/a> have filled their upcoming March/April issue with stories and photos about food along with their usual provocative round-up of art, politics and culture from around the world. Excellent visual design and a refreshingly straight-forward take on sustainability distinguish their pages. My friend Stewf introduced me to GOOD last year, on a camping trip no less, and since then I've been a loyal reader.\u003c/p>\n\u003cp>Be forewarned: this is not meant for the patchouli posse nor the bake-your-own-bread-after-grinding-your-own-wheat camp. Expect to see glints of flashy ads here and there. That said, my favorite sections include \u003ci>Statement\u003c/i>, where the editors give an artist free rein with several pages at the beginning to set the theme and tone of the magazine. As a bit of an information wonk, I love \u003ci>Transparency\u003c/i> for its always creative graphical exploration of intriguing, important data. \u003c/p>\n\u003cp>This food issue has a somewhat predictable feature on organic, free-range meat that will not be news to most who read this blog. Other pieces, though, offer interesting takes on what people are eating now in the U.S. Adam Leith Gollner's predictions for \"the next sushi\" includes \u003ca href=\"http://www.lifeinkorea.com/Food/Food.cfm?Subject=rice\">\u003cstrong>bibimbap\u003c/strong>\u003c/a> and \u003ca href=\"http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/\">\u003cstrong>dosa\u003c/strong>\u003c/a>. Photographer Vanessa Stump's in-your-face layouts of everyday meals highlight the healthiest school lunch the magazine could find (Pasadena High School), military rations with squeezable apple jelly and a $250 pizza (wine not included). \u003c/p>\n\u003cp>With a bent toward revealing the power structure behind our consumer world, GOOD often highlights writers, photographers and graphic designers who can find new patterns in old realties. In this issue, Phil Howard shows which multinationals actually own your favorite organic snack. The magazine is based in New York, but the editors do manage to look west for stories on public housing in Chicago and an urban deer hunter in Los Angeles. There's definitely an emphasis on stories from big cities, though.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One section's title says it all: \u003ci>Provocations\u003c/i>. Should we harvest the organs of death-row inmates? Should anthropologists be more involved in current military \u003ca href=\"http://www.iwar.org.uk/psyops/\">\u003cstrong>psyops\u003c/strong>\u003c/a>? Do kids really need to learn handwriting with graphite and ink anymore? Read opinion pieces that are not afraid to take highly unpopular stands.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, \u003ci>Good Project\u003c/i>, the page that closes the magazine, invites readers to contribute their own ideas and creativity. The food issue ends with a call to send in photos and recipes for the best possible lunch that you could carry to work or school. It has to fit into a brown paper bag. And extra credit if you make all the food yourself.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/858/good-the-food-issue","authors":["5018"],"categories":["bayareabites_60"],"tags":["bayareabites_559","bayareabites_67"],"label":"bayareabites"},"bayareabites_850":{"type":"posts","id":"bayareabites_850","meta":{"index":"posts_1591205157","site":"bayareabites","id":"850","score":null,"sort":[1201973520000]},"guestAuthors":[],"slug":"eating-space-food-in-the-open","title":"Eating Space: Food in the Open","publishDate":1201973520,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"390\" height=\"326\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice cakes while sitting on a plastic stool leaned up against a park wall or discovering the best roasted yams ever at the entrance to a post office.\u003c/p>\n\u003cp>Farmers' markets also face similar difficulties in getting started. While some neighbors relish the thought of fresh mesclun within walking distance, others fear backed-up traffic, loss of what little parking they already have, trash littering their yards, and rodents gathering for weekly food fests. Public parks, natural places for impromptu booths, end up having conflicts in mission and charter with profitable enterprise. Market management, like any other business or nonprofit, has its own risks and rewards and crazy ways of doing things. And finally, farmers have enough to keep them busy in their fields without having to face a long drive into the city. Not many can make a living for their families by standing around selling a few carrots here or some organic apples there, while their thin profit margins preclude hiring retail staff.\u003c/p>\n\u003cp>In many other countries, people figure out how to make use of every bit of space, material and time. While I understand the need for protecting the public, I'd love to see us loosen up just a little bit and support more micro-businesses, more diversity in the food market, and more openness and curiosity in place of fear and nimbyness. \u003c/p>\n\u003cp>A couple of months ago, my next-door neighbor decided that he didn't like the shape of my waist-high rosemary bush, the one I tended in that tiny patch of soil cut into the sidewalk in front of my building. So, without asking me, he cut it down to a stub of three inches and then poured so-called river stones over the space. A few weeks later, \"someone\" planted a begonia where my rosemary bush used to be. Not even a scented begonia, thank you very much. When pressed, my neighbor mentioned words like \"property value\" and \"attractive landscaping.\" He's a new home-owner; I'm one of the last renters still toughing it out on my block. A sprawling, eight-year-old rosemary bush apparently does not have a place in my changing neighborhood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately, another old neighbor realized how sad I was and planted a small, three-sprigged sprout of a baby rosemary plant next to the useless begonia. I look forward to watching it grow, and I hope that we both--my rugged herb and I--will still have a place to flourish on this shined-up street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And about that video above: be sure to watch to the very end to see the magic happen.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1201973520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":496},"headData":{"title":"Eating Space: Food in the Open | KQED","description":"I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Space: Food in the Open","datePublished":"2008-02-02T17:32:00.000Z","dateModified":"2008-02-02T17:32:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"850 http://blogs.kqed.org/bayareabites/2008/02/02/eating-space-food-in-the-open/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/02/eating-space-food-in-the-open/","disqusTitle":"Eating Space: Food in the Open","path":"/bayareabites/850/eating-space-food-in-the-open","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"390\" height=\"326\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice cakes while sitting on a plastic stool leaned up against a park wall or discovering the best roasted yams ever at the entrance to a post office.\u003c/p>\n\u003cp>Farmers' markets also face similar difficulties in getting started. While some neighbors relish the thought of fresh mesclun within walking distance, others fear backed-up traffic, loss of what little parking they already have, trash littering their yards, and rodents gathering for weekly food fests. Public parks, natural places for impromptu booths, end up having conflicts in mission and charter with profitable enterprise. Market management, like any other business or nonprofit, has its own risks and rewards and crazy ways of doing things. And finally, farmers have enough to keep them busy in their fields without having to face a long drive into the city. Not many can make a living for their families by standing around selling a few carrots here or some organic apples there, while their thin profit margins preclude hiring retail staff.\u003c/p>\n\u003cp>In many other countries, people figure out how to make use of every bit of space, material and time. While I understand the need for protecting the public, I'd love to see us loosen up just a little bit and support more micro-businesses, more diversity in the food market, and more openness and curiosity in place of fear and nimbyness. \u003c/p>\n\u003cp>A couple of months ago, my next-door neighbor decided that he didn't like the shape of my waist-high rosemary bush, the one I tended in that tiny patch of soil cut into the sidewalk in front of my building. So, without asking me, he cut it down to a stub of three inches and then poured so-called river stones over the space. A few weeks later, \"someone\" planted a begonia where my rosemary bush used to be. Not even a scented begonia, thank you very much. When pressed, my neighbor mentioned words like \"property value\" and \"attractive landscaping.\" He's a new home-owner; I'm one of the last renters still toughing it out on my block. A sprawling, eight-year-old rosemary bush apparently does not have a place in my changing neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fortunately, another old neighbor realized how sad I was and planted a small, three-sprigged sprout of a baby rosemary plant next to the useless begonia. I look forward to watching it grow, and I hope that we both--my rugged herb and I--will still have a place to flourish on this shined-up street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And about that video above: be sure to watch to the very end to see the magic happen.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/850/eating-space-food-in-the-open","authors":["5018"],"categories":["bayareabites_2998","bayareabites_95"],"tags":["bayareabites_67","bayareabites_14754"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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