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We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA","avatar":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twitter":"oaklandlocal","facebook":"oaklocal","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Oakland Local | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/oaklandlocal"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_137529":{"type":"posts","id":"bayareabites_137529","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137529","score":null,"sort":[1592506696000]},"guestAuthors":[],"slug":"flavors-at-home-toast-for-an-appetite-distorted-by-the-news","title":"Toast for an Appetite Distorted by the News","publishDate":1592506696,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">The joy of cooking started to fade two months into shelter-in-place. In the beginning, it was a novelty I’d previously enjoyed as a freelancer when I would turn even mundane snacks into luxurious spreads. A handful of almonds became almonds stuffed in Medjool dates with some orange slices on the side. Apples were often accompanied by cheese, maybe a rosemary cracker or two. And my most elaborate ritual was my morning toast — a platform that held a rotation of performers from roasted and pickled vegetables and cheeses to eggs, beans, fruits and jams along with fresh herbs. To me, toast wasn’t a concession of a meal. It was a celebration of creativity and utility. I delighted in its preparation sparing no expense of time or thought. \u003c/span>\u003cbr>\n[aside postID=\"bayareabites_137363\" label=\"More Flavors at Home:\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, though, the task of making my meals has become a chore. I’m grateful I can afford both the time and money required to nourish myself. At first, it had to do with how few meals I cooked and shared with friends and family. Cooking for just myself didn’t inspire as much energy or purpose. But lately, my appetite has become fickle. My days are permeated by a nauseating dissonance between toothless corporate solidarity overtures and the fact of the matter on the ground — Black people keep dying, often at the hands of the police. A new headline, a new death distorts the magnitude of each task ahead of me. What’s a deadline under this reality? What does dinner matter?\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137531\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-800x600.jpg\" alt=\"sourdough bread with jam\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lately, food writer Ruth Gebreyesus hasn't felt the same joy for cooking as she did when shelter-in-place started. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The news comes morning and night and by day’s end, I’m often too repulsed, too tired to answer the question of what to eat. I stand in front of my fridge listlessly hoping a solution magically assembles in front of me. Most nights, it’s often a mess of a salad I eat begrudgingly. Mornings don’t bring any more clarity to the question of food. But somewhere along in the day, toast occurs to me. Gentle enough for even the most upset stomach. Bread, heat and maybe something to top it. It’s a simple equation bringing duty to my fridge’s belongings and remedy for my hunger that’s buried under weariness. \u003c/span>.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_137121\" label=\"More Flavors at Home:\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A couple weeks ago, a friend sweetly dropped off a whole loaf of sourdough bread. I sliced off generous, weighty slices to toast on a pan. I took my time until the corners burnt a bit. Some butter and some strawberry jam one day and a tuna salad the next. One less question to answer. One less task. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"For Ruth Gebreyesus, when the news is unrelentingly grim, a piece of toasted bread can be the only digestible thing.","status":"publish","parent":0,"modified":1621634054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":488},"headData":{"title":"Toast for an Appetite Distorted by the News | KQED","description":"For Ruth Gebreyesus, when the news is unrelentingly grim, a piece of toasted bread can be the only digestible thing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137529 https://ww2.kqed.org/bayareabites/?p=137529","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/18/flavors-at-home-toast-for-an-appetite-distorted-by-the-news/","disqusTitle":"Toast for an Appetite Distorted by the News","source":"Flavors at Home","path":"/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The joy of cooking started to fade two months into shelter-in-place. In the beginning, it was a novelty I’d previously enjoyed as a freelancer when I would turn even mundane snacks into luxurious spreads. A handful of almonds became almonds stuffed in Medjool dates with some orange slices on the side. Apples were often accompanied by cheese, maybe a rosemary cracker or two. And my most elaborate ritual was my morning toast — a platform that held a rotation of performers from roasted and pickled vegetables and cheeses to eggs, beans, fruits and jams along with fresh herbs. To me, toast wasn’t a concession of a meal. It was a celebration of creativity and utility. I delighted in its preparation sparing no expense of time or thought. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137363","label":"More Flavors at Home: "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, though, the task of making my meals has become a chore. I’m grateful I can afford both the time and money required to nourish myself. At first, it had to do with how few meals I cooked and shared with friends and family. Cooking for just myself didn’t inspire as much energy or purpose. But lately, my appetite has become fickle. My days are permeated by a nauseating dissonance between toothless corporate solidarity overtures and the fact of the matter on the ground — Black people keep dying, often at the hands of the police. A new headline, a new death distorts the magnitude of each task ahead of me. What’s a deadline under this reality? What does dinner matter?\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137531\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-800x600.jpg\" alt=\"sourdough bread with jam\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_3591.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lately, food writer Ruth Gebreyesus hasn't felt the same joy for cooking as she did when shelter-in-place started. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The news comes morning and night and by day’s end, I’m often too repulsed, too tired to answer the question of what to eat. I stand in front of my fridge listlessly hoping a solution magically assembles in front of me. Most nights, it’s often a mess of a salad I eat begrudgingly. Mornings don’t bring any more clarity to the question of food. But somewhere along in the day, toast occurs to me. Gentle enough for even the most upset stomach. Bread, heat and maybe something to top it. It’s a simple equation bringing duty to my fridge’s belongings and remedy for my hunger that’s buried under weariness. \u003c/span>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137121","label":"More Flavors at Home: "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A couple weeks ago, a friend sweetly dropped off a whole loaf of sourdough bread. I sliced off generous, weighty slices to toast on a pan. I took my time until the corners burnt a bit. Some butter and some strawberry jam one day and a tuna salad the next. One less question to answer. One less task. \u003c/span>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news","authors":["11625"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_9037","bayareabites_16896","bayareabites_16622","bayareabites_16576","bayareabites_16897","bayareabites_14738","bayareabites_9782"],"featImg":"bayareabites_137530","label":"source_bayareabites_137529"},"bayareabites_137851":{"type":"posts","id":"bayareabites_137851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137851","score":null,"sort":[1588391222000]},"guestAuthors":[],"slug":"minute-recipe-melba-toast","title":"Minute Recipe: Melba Toast","publishDate":1588391222,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-melbatoast-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like my toast very thin and crunchy. If you put a very thin slice of bread in the toaster, however, it tends to burn and curl up. The solution is to use the technique Escoffier used when he created the ultrathin toast that he named Melba toast in tribute to the Australian opera singer Nellie Melba. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut crunchy white bread into 1/2-inch slices and toast. You can toast the bread twice to get it really crunchy on the outside. When the bread is toasted, trim off the crust from around it. With the bread slices arranged flat on the table, use a sharp knife held with the blade parallel to the table to cut through the soft center of each slice, giving you 2 wafer-thin slices with one toasted side and one slightly softer side. Top the soft side with butter or another spread.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012846,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":168},"headData":{"title":"Minute Recipe: Melba Toast | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Melba Toast","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137851 https://ww2.kqed.org/bayareabites/?p=137851","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/minute-recipe-melba-toast/","disqusTitle":"Minute Recipe: Melba Toast","path":"/bayareabites/137851/minute-recipe-melba-toast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/213-jpepinmff-melbatoast-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like my toast very thin and crunchy. If you put a very thin slice of bread in the toaster, however, it tends to burn and curl up. The solution is to use the technique Escoffier used when he created the ultrathin toast that he named Melba toast in tribute to the Australian opera singer Nellie Melba. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut crunchy white bread into 1/2-inch slices and toast. You can toast the bread twice to get it really crunchy on the outside. When the bread is toasted, trim off the crust from around it. With the bread slices arranged flat on the table, use a sharp knife held with the blade parallel to the table to cut through the soft center of each slice, giving you 2 wafer-thin slices with one toasted side and one slightly softer side. Top the soft side with butter or another spread.\u003c/span>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137851/minute-recipe-melba-toast","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_59","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16703","bayareabites_16660","bayareabites_9782"],"featImg":"bayareabites_137693","label":"bayareabites_16657"},"bayareabites_101338":{"type":"posts","id":"bayareabites_101338","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101338","score":null,"sort":[1443275896000]},"guestAuthors":[],"slug":"see-the-pope-on-a-slice-of-toast-its-perfectly-normal-really","title":"See The Pope On A Slice Of Toast? It's Perfectly Normal, Really","publishDate":1443275896,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The U.S. is in a frenzy over Pope Francis. And with the pontiff visiting Philadelphia on Saturday, vendors there are ready with commemorative memorabilia – including, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434998499/philly-preps-blessed-beer-and-other-edible-swag-to-greet-pope-francis\">reported\u003c/a>, a toaster that burns the pontiff's image onto bread.\u003c/p>\n\u003cp>That's all tongue in cheek, of course, but reports of people spotting religious figures in their food are very real. Plenty of people swear they've seen Jesus in a \u003ca href=\"http://news.bbc.co.uk/2/shared/spl/hi/pop_ups/05/americas_miracle_or_mistake0/html/3.stm\" target=\"_blank\">fish stick\u003c/a> or the Virgin Mary on a \u003ca href=\"http://www.cbsnews.com/news/see-the-virgin-mary-on-toast-no-youre-not-crazy/\" target=\"_blank\">slice of toast\u003c/a>.\u003c/p>\n\u003cp>The phenomenon of discerning a clear image or pattern where it does not exist is known as pareidolia. And while you might be tempted to wonder what's wrong with folks who encounter such apparitions, it's perfectly normal for brains to perceive these illusory faces, explains \u003ca href=\"http://www.kangleelab.com/\">Kang Lee\u003c/a>, a developmental psychologist at the University of Toronto.\u003c/p>\n\u003cp>\"It turns out that face pareidolia affects the parts of our brain that are responsive to real faces,\" Lee tells The Salt, adding, \"In other words, if you are experiencing such a phenomenon, nothing is wrong with your brain.\"\u003c/p>\n\u003cfigure id=\"attachment_101344\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/toast-virginmary.jpg\" alt=\"The Virgin Mary on toast?\" width=\"911\" height=\"683\" class=\"size-full wp-image-101344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-800x600.jpg 800w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003cfigcaption class=\"wp-caption-text\">The Virgin Mary on toast? \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jakeslagle/6616874743/in/photolist-Dp7MC-4UYyf9-5L4cPZ-dcXLnp-bcSjyT-59pre1-4u3rPH-bt433n-4u3rTt-5YtSyR-5Cxscs-7JVtfh-bLyr-dKkJL5-5unLCW-b5Hdki-8owCNU-8YuXQV-5ZfxtY-2HMgk-FUC1q-59KiCt-54Rh5b\">Jake Slagle/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brain scans have shown that when we look at a face, a part of the brain called the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857737/\">fusiform face area\u003c/a> lights up. But Lee and his colleagues have found that this area of the brain is also activated when people think they see faces that \u003cem>aren't \u003c/em>there, they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24583223\">reported\u003c/a> last year in the journal \u003cem>Cortex.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers used functional MRI scans to monitor the brain activity of 20 volunteers. They presented the subjects with \"noise images\" that contained no faces (the digital equivalent of film grain or visual distortion) but told them that the images did in fact contain faces and, sometimes, letters. According to Lee, most participants reported having seen whatever they were told they would see as much as 37 percent of the time.\u003c/p>\n\u003cp>This suggests it's fairly easy to induce face pareidolia, and that we humans may be predisposed to interpret varying shapes and contours as faces. Indeed, there's lots of evidence that our brains are \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/21/365486921/blind-from-birth-but-able-to-use-sound-to-see-faces\">hardwired for facial recognition\u003c/a>. So why not detect faces in things like clouds, cigarette smoke, and the occasional \u003ca href=\"http://www.cbsnews.com/videos/california-cafe-owners-proclaim-face-of-jesus-in-pancake/\" target=\"_blank\">pancake\u003c/a>?\u003c/p>\n\u003cp>While seeing faces in food may be perfectly ordinary, some have nonetheless managed to turn the phenomena into lucrative business propositions. One woman sold a \u003ca href=\"http://www.cbsnews.com/news/the-odd-truth-nov-23-2004/\">grilled cheese sandwich\u003c/a> with the likeness of the Virgin Mary for $28,000 on eBay. That's about the average annual salary for a \u003ca href=\"http://www.indeed.com/salary/q-Medical-Receptionist-l-New-Jersey.html\" target=\"_blank\">medical receptionist in New Jersey\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_101340\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg\" alt=\"A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-101340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3.jpg 817w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo. \u003ccite>(\u003ca href=\"http://www.apimages.com/metadata/Index/AP-A-USA-NAS101-FILE-NUN-BUN/f3437787d2e0da11af9f0014c2589dfb/1/0\">Bill Steber/Associated Press\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps one of the most striking cases of face pareidolia dates back to 2010. After he and his roommates had a few beers one evening, Toby Elles decided to cook some bacon. He put it on the stove and fell asleep on the couch. After the room began filling with smoke, he woke in a panic and quickly took the bacon off the burner. To Toby's surprise, a Jesus-like image stared back at him from the frying pan: eyes, nose, mouth, beard, and long, flowing hair. \"I'm going to keep it for the rest of my life,\" Elles told \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/7424976/Image-of-Jesus-appears-in-a-frying-pan.html\" target=\"_blank\">The Telegraph\u003c/a>. \"Perhaps it can watch over me.\"\u003c/p>\n\u003cp>Of course, you don't have to be particularly religious to find God in a meal. But Lee tells us no one has studied whether a person's religiosity will make them more or less likely to have pareidolia, especially involving religious icons. It's something his team is hoping to study in the future.\u003c/p>\n\u003cp>\"I am also interested in seeing whether having a certain personality makes you more likely to experience such illusions,\" Lee says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Juan Vidal is a writer and critic for NPR Books. He's on Twitter:\u003c/em> \u003ca href=\"https://twitter.com/itsjuanlove\" target=\"_blank\">@itsjuanlove\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From Jesus on a fish stick to the Virgin Mary on a grilled cheese, lots of people report seeing the faces of religious figures in their food. It turns out, our brains may be wired to work this way.","status":"publish","parent":0,"modified":1443275896,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":655},"headData":{"title":"See The Pope On A Slice Of Toast? It's Perfectly Normal, Really | KQED","description":"From Jesus on a fish stick to the Virgin Mary on a grilled cheese, lots of people report seeing the faces of religious figures in their food. It turns out, our brains may be wired to work this way.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101338 http://ww2.kqed.org/bayareabites/?p=101338","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/26/see-the-pope-on-a-slice-of-toast-its-perfectly-normal-really/","disqusTitle":"See The Pope On A Slice Of Toast? It's Perfectly Normal, Really","nprByline":"Juan Vidal, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"443484852","nprApiLink":"http://api.npr.org/query?id=443484852&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/26/443484852/see-the-pope-on-a-slice-of-toast-its-perfectly-normal-really?ft=nprml&f=443484852","nprRetrievedStory":"1","nprPubDate":"Sat, 26 Sep 2015 07:03:00 -0400","nprStoryDate":"Sat, 26 Sep 2015 07:03:35 -0400","nprLastModifiedDate":"Sat, 26 Sep 2015 07:03:35 -0400","path":"/bayareabites/101338/see-the-pope-on-a-slice-of-toast-its-perfectly-normal-really","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. is in a frenzy over Pope Francis. And with the pontiff visiting Philadelphia on Saturday, vendors there are ready with commemorative memorabilia – including, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434998499/philly-preps-blessed-beer-and-other-edible-swag-to-greet-pope-francis\">reported\u003c/a>, a toaster that burns the pontiff's image onto bread.\u003c/p>\n\u003cp>That's all tongue in cheek, of course, but reports of people spotting religious figures in their food are very real. Plenty of people swear they've seen Jesus in a \u003ca href=\"http://news.bbc.co.uk/2/shared/spl/hi/pop_ups/05/americas_miracle_or_mistake0/html/3.stm\" target=\"_blank\">fish stick\u003c/a> or the Virgin Mary on a \u003ca href=\"http://www.cbsnews.com/news/see-the-virgin-mary-on-toast-no-youre-not-crazy/\" target=\"_blank\">slice of toast\u003c/a>.\u003c/p>\n\u003cp>The phenomenon of discerning a clear image or pattern where it does not exist is known as pareidolia. And while you might be tempted to wonder what's wrong with folks who encounter such apparitions, it's perfectly normal for brains to perceive these illusory faces, explains \u003ca href=\"http://www.kangleelab.com/\">Kang Lee\u003c/a>, a developmental psychologist at the University of Toronto.\u003c/p>\n\u003cp>\"It turns out that face pareidolia affects the parts of our brain that are responsive to real faces,\" Lee tells The Salt, adding, \"In other words, if you are experiencing such a phenomenon, nothing is wrong with your brain.\"\u003c/p>\n\u003cfigure id=\"attachment_101344\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/toast-virginmary.jpg\" alt=\"The Virgin Mary on toast?\" width=\"911\" height=\"683\" class=\"size-full wp-image-101344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/toast-virginmary-800x600.jpg 800w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003cfigcaption class=\"wp-caption-text\">The Virgin Mary on toast? \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jakeslagle/6616874743/in/photolist-Dp7MC-4UYyf9-5L4cPZ-dcXLnp-bcSjyT-59pre1-4u3rPH-bt433n-4u3rTt-5YtSyR-5Cxscs-7JVtfh-bLyr-dKkJL5-5unLCW-b5Hdki-8owCNU-8YuXQV-5ZfxtY-2HMgk-FUC1q-59KiCt-54Rh5b\">Jake Slagle/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brain scans have shown that when we look at a face, a part of the brain called the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857737/\">fusiform face area\u003c/a> lights up. But Lee and his colleagues have found that this area of the brain is also activated when people think they see faces that \u003cem>aren't \u003c/em>there, they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24583223\">reported\u003c/a> last year in the journal \u003cem>Cortex.\u003c/em>\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>The researchers used functional MRI scans to monitor the brain activity of 20 volunteers. They presented the subjects with \"noise images\" that contained no faces (the digital equivalent of film grain or visual distortion) but told them that the images did in fact contain faces and, sometimes, letters. According to Lee, most participants reported having seen whatever they were told they would see as much as 37 percent of the time.\u003c/p>\n\u003cp>This suggests it's fairly easy to induce face pareidolia, and that we humans may be predisposed to interpret varying shapes and contours as faces. Indeed, there's lots of evidence that our brains are \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/21/365486921/blind-from-birth-but-able-to-use-sound-to-see-faces\">hardwired for facial recognition\u003c/a>. So why not detect faces in things like clouds, cigarette smoke, and the occasional \u003ca href=\"http://www.cbsnews.com/videos/california-cafe-owners-proclaim-face-of-jesus-in-pancake/\" target=\"_blank\">pancake\u003c/a>?\u003c/p>\n\u003cp>While seeing faces in food may be perfectly ordinary, some have nonetheless managed to turn the phenomena into lucrative business propositions. One woman sold a \u003ca href=\"http://www.cbsnews.com/news/the-odd-truth-nov-23-2004/\">grilled cheese sandwich\u003c/a> with the likeness of the Virgin Mary for $28,000 on eBay. That's about the average annual salary for a \u003ca href=\"http://www.indeed.com/salary/q-Medical-Receptionist-l-New-Jersey.html\" target=\"_blank\">medical receptionist in New Jersey\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_101340\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg\" alt=\"A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-101340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bun_vert-6d8f86e3b75a62806d6996748de4fb63797f22f3.jpg 817w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon bun, famous for bearing what some perceive as the likeness of Mother Teresa, is seen in an undated file photo. \u003ccite>(\u003ca href=\"http://www.apimages.com/metadata/Index/AP-A-USA-NAS101-FILE-NUN-BUN/f3437787d2e0da11af9f0014c2589dfb/1/0\">Bill Steber/Associated Press\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps one of the most striking cases of face pareidolia dates back to 2010. After he and his roommates had a few beers one evening, Toby Elles decided to cook some bacon. He put it on the stove and fell asleep on the couch. After the room began filling with smoke, he woke in a panic and quickly took the bacon off the burner. To Toby's surprise, a Jesus-like image stared back at him from the frying pan: eyes, nose, mouth, beard, and long, flowing hair. \"I'm going to keep it for the rest of my life,\" Elles told \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/7424976/Image-of-Jesus-appears-in-a-frying-pan.html\" target=\"_blank\">The Telegraph\u003c/a>. \"Perhaps it can watch over me.\"\u003c/p>\n\u003cp>Of course, you don't have to be particularly religious to find God in a meal. But Lee tells us no one has studied whether a person's religiosity will make them more or less likely to have pareidolia, especially involving religious icons. It's something his team is hoping to study in the future.\u003c/p>\n\u003cp>\"I am also interested in seeing whether having a certain personality makes you more likely to experience such illusions,\" Lee says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Juan Vidal is a writer and critic for NPR Books. He's on Twitter:\u003c/em> \u003ca href=\"https://twitter.com/itsjuanlove\" target=\"_blank\">@itsjuanlove\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101338/see-the-pope-on-a-slice-of-toast-its-perfectly-normal-really","authors":["byline_bayareabites_101338"],"categories":["bayareabites_11028","bayareabites_10916"],"tags":["bayareabites_14893","bayareabites_14891","bayareabites_14892","bayareabites_9782"],"featImg":"bayareabites_101339","label":"bayareabites"},"bayareabites_87783":{"type":"posts","id":"bayareabites_87783","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87783","score":null,"sort":[1411082473000]},"guestAuthors":[],"slug":"five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","title":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog","publishDate":1411082473,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n","blocks":[],"excerpt":"Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.","status":"publish","parent":0,"modified":1411082636,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1172},"headData":{"title":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog | KQED","description":"Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87783 http://blogs.kqed.org/bayareabites/?p=87783","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/18/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog/","disqusTitle":"Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog","path":"/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\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>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\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>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog","authors":["5475"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_4084","bayareabites_1875","bayareabites_366","bayareabites_12093","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_13823","bayareabites_13761","bayareabites_12991","bayareabites_13822","bayareabites_10066","bayareabites_8995","bayareabites_10746","bayareabites_13736","bayareabites_13824","bayareabites_9782","bayareabites_3875"],"featImg":"bayareabites_87797","label":"bayareabites"},"bayareabites_82723":{"type":"posts","id":"bayareabites_82723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82723","score":null,"sort":[1401914981000]},"guestAuthors":[],"slug":"josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","publishDate":1401914981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","status":"publish","parent":0,"modified":1411661239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2447},"headData":{"title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED","description":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82723 http://blogs.kqed.org/bayareabites/?p=82723","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/","disqusTitle":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","path":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \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>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \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>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_59","bayareabites_13430","bayareabites_138","bayareabites_13421","bayareabites_13422","bayareabites_9782"],"featImg":"bayareabites_82828","label":"bayareabites"},"bayareabites_80838":{"type":"posts","id":"bayareabites_80838","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80838","score":null,"sort":[1398352248000]},"guestAuthors":[],"slug":"we-didnt-believe-in-artisanal-toast-until-we-made-our-own-2","title":"We Didn't Believe In 'Artisanal' Toast, Until We Made Our Own","publishDate":1398352248,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=305653252&mediaId=305860465\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>by Alastair Bland, Michaeleen Doucleff and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/305653252/we-didnt-believe-in-artisanal-toast-until-we-made-our-own\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>Leave it to San Francisco to turn one of the simplest — and cheapest — dishes into the trendy snack du jour.\u003c/p>\n\u003cp>We're talking about toast.\u003c/p>\n\u003cp>\"Artisanal\" toast is made from inch-thick, snow-white or grainy slices, lathered in butter and cinnamon or peanut butter and honey, then wrapped individually in wax paper.\u003c/p>\n\u003cp>And you think that latte is expensive. Each one of these slices will set you back at least $3.50.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The toast craze started at an unlikely location: a modest coffee shop, called Trouble, about four blocks from San Francisco's sleepy Ocean Beach.\u003c/p>\n\u003cp>There, Giulietta Carrelli \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\">started selling\u003c/a> the thick slices seven years ago. Now the \"$4 toast,\" as the critics label it, is a featured item in bakeries, cafes and restaurants in San Francisco and beyond. Some even have a toast menu that changes daily.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Aficionados say it's the truest comfort food. And made well, toast will bring out the ultimate crumbiness and caramel notes of bread.\u003c/p>\n\u003cp>All the talk of toast got us feeling creative.\u003c/p>\n\u003cp>And the more we thought about it, we realized there might actually be further potential in toast to unleash. Forget the ordinary toaster. We decided to combine two hot trends, artisanal toast and DIY. Call it TIY.\u003c/p>\n\u003cfigure id=\"attachment_80840\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\" alt=\"Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We began with a bag of Trader Joe's white bread. Then we divided and conquered the art of toasting, the primitive way — with fire — all the way to the laptop. Yes, we tried to make toast with computer-generated heat and air. We also used a blowtorch, a pan of butter, a food dehydrator, a dryer and a coffee maker.\u003c/p>\n\u003cp>Our findings might surprise you.\u003c/p>\n\u003cfigure id=\"attachment_80839\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1-290x246.jpg\" alt=\"Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"246\" class=\"size-medium wp-image-80839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paleo toast:\u003c/strong>\u003c/p>\n\u003cp>Paleo is everywhere these days, so we had to give paleo toast a try. Glossing over the details of paleo bread-making, we went straight to the fire and a stick.\u003c/p>\n\u003cp>We drove a slender stick through our slice of bread, which made a long, jagged hole. Our first attempt at caveman toast failed after 30 seconds, when the toast fell straight into the fire. Unfortunately, it turns out that bread doesn't hold up quite as well to an open flame as denser foods with small surface areas, like marshmallows and hot dogs.\u003c/p>\n\u003cp>Our second attempt fared better. Gripping our stick carefully so as not to drop more bread in the fire, we tried to get the bread as close to the flame as possible without picking up any ash or soot from nearby logs. This was hard.\u003c/p>\n\u003cp>After a couple of minutes, we decided that our piece of unevenly charred bread would have to do. But it's the perfect piece for the eater who wants a little bit of everything: a gold patch, a burnt patch, a barely toasted patch.\u003c/p>\n\u003cp>Fire-roasted toast also boasts deep, smoky flavor. And with a little butter, it's quite a nice variation on a quotidian breakfast.\u003c/p>\n\u003cfigure id=\"attachment_80841\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31-290x193.jpg\" alt=\"We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pan-fried toast: \u003c/strong>\u003c/p>\n\u003cp>Our next aim was to create toast with the perfect ratio of butter to crumb. Why not practically saturate the bread in this most flavorful of fats and fry until crisp?\u003c/p>\n\u003cp>We cranked up the stove to high and dropped 4 tablespoons of unsalted butter into a saucepan. Once the butter started to froth and brown, we gently lowered in the slice. After letting it sizzle furiously for about 15 seconds, we flipped it, discovering that the other side had turned gorgeously golden.\u003c/p>\n\u003cp>Under the light, our toast glittered with tiny shards of butter clinging to the surface. Far from being wet and sticky, the toast was crisp, and almost dry to touch. The taste? Gloriously rich, with delicate crunch and depth. If you want the most calorific way to make toast, this is it. And this method guarantees a perfectly even distribution of butter.\u003c/p>\n\u003cfigure id=\"attachment_80842\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1-290x193.jpg\" alt=\"Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dehydrated toast:\u003c/strong>\u003c/p>\n\u003cp>You could say that dehydrated bread is the Slow Food of toast. The plastic plug-in countertop dehydrator is commonly used for turning pieces of fruit into leathery slabs and fresh mushrooms into crispy-dried chips. But we thought it might produce an interesting version of toast, too.\u003c/p>\n\u003cp>Dehydrating bread into something toast-like takes two days, as a coil of heated metal warms the air, pulls out moisture and sends it upward and out through the ventilation slats at the top.\u003c/p>\n\u003cp>Like your toast pale and crispy? Good. Because a soft slice of white bread comes out brittle as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301830813/a-love-letter-to-matzo-why-the-holey-cracker-is-a-crunch-above\">matzo cracker\u003c/a> after two days in the food dehydrator. In fact, we found the dehydrated bread shattered easily when subjected to the force of a butter knife.\u003c/p>\n\u003cp>Our conclusion from this experiment: If you want Melba toast the slow way, by all means, plug in that dehydrator. But if you want the sugar in your bread to caramelize, seek out some heat.\u003c/p>\n\u003cp>\u003cstrong>Blowtorched toast:\u003c/strong>\u003c/p>\n\u003cp>We wondered how we could make the most evenly browned toast with the fluffiest center. How about a blowtorch, that star of the modernist chef's kitchen? We headed down to Dad's workroom. The plan was to coax every square inch of the bread to caramelized perfection with the intense propane flame of a blowtorch. Seemed like it could be a slam dunk.\u003c/p>\n\u003cp>Trouble is, the flame of a blowtorch can be \u003cem>too\u003c/em> hot, charring the surface of the bread before the interior warms. The flame is so concentrated that the bread cannot be thoroughly heated — as one corner is torched, the opposite corner is cooling down. Check out our video at the top of the page.\u003c/p>\n\u003cp>In the end, blowtorched toast was evenly browned and looked quite nice, with the unburned imprint of the tongs embedded in the bread. But it wasn't warm enough to melt butter on the surface. The toast had a singed flavor, fortunately without any hints of propane.\u003c/p>\n\u003cp>Now, there's no doubt that blowtorching your breakfast will impress guests. And we wouldn't be surprised if professional toast makers begin applying a touch of blowtorch flame to finish their product before their customers. It could be the gateway to $8 toast.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80843\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421-290x193.jpg\" alt=\"Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coffee maker toast:\u003c/strong>\u003c/p>\n\u003cp>After our success with the blowtorch, we decided to test out other appliances that aren't exactly made for cooking. Since the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">dishwasher\u003c/a> clearly doesn't create the dry heat needed for toast, our next thought was the tried-and-true coffee maker.\u003c/p>\n\u003cp>A few months ago, we made an \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245442083/coffee-maker-cooking-brew-up-your-next-dinner\">entire lunch\u003c/a> in Mr. Coffee. Surely, we could toast a slice of bread on the appliance's burner, right?\u003c/p>\n\u003cp>The answer is a resounding yes. Once again, the coffee maker proves it can do way more than brew a cup of Joe.\u003c/p>\n\u003cp>But you can't be in a rush when making coffee-maker toast. Creating a brown, crunchy layer on the bread's surface takes about 20 minutes.\u003c/p>\n\u003cp>And we had to put something heavy on top of the bread to press it against the coffee maker's burner. We used an apple, but a coffee mug works, as well. Just make sure whatever you choose doesn't crush your soft slice of bread.\u003c/p>\n\u003cp>Alas, coffee maker toast isn't perfect. The top side gets a bit squashed. And when we tried to flip it over, it stuck to the burner. So not our top choice, but it'll make some passable toast.\u003c/p>\n\u003cfigure id=\"attachment_80844\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01-290x204.jpg\" alt=\"No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"204\" class=\"size-medium wp-image-80844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Laptop and clothes dryer toast:\u003c/strong>\u003c/p>\n\u003cp>Next, we really started thinking outside the box. Why not try a few appliances that aren't even found in the kitchen?\u003c/p>\n\u003cp>The first item we turned to? A laptop.\u003c/p>\n\u003cp>We sat the bread next to the laptop's fan. And waited. Like a day or two. And the results were disappointing. Nothing happened. Literally.\u003c/p>\n\u003cp>The fans on modern-day laptops don't emit enough heat or air to dry out the toast.\u003c/p>\n\u003cp>The job required a bigger, hotter fan. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/24/255869249/hair-dryer-cooking-from-smores-to-crispy-duck\">Hair dryer\u003c/a>? Too labor-intensive. How about the clothes dryer? We put the bread right next to the machine's vent and started a 50-minute cycle to dry Sunday night's laundry.\u003c/p>\n\u003cp>Alas, we were hindered by energy efficiency. The air coming out of the vent was too cool. It barely dried out the toast. And there was definitely no browning or crisping going on. (Note: We didn't use a dryer sheet. So at least the toast didn't pick up a floral flavor.)\u003c/p>\n\u003cp>\u003cstrong>The TIY Verdict\u003c/strong>\u003c/p>\n\u003cp>If you're looking for a delicious treat — and a few extra calories — try pan-fried toast. To impress your friends, pull out the blowtorch. And when you're stuck in a motel room and get a hankering for toast, the coffee maker should do the trick.\u003c/p>\n\u003cp>Or just wait for a toastery to open up in your neighborhood. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Inspired by toast's ascendance as a trendy snack du jour, we push \"artisanal\" toast in new directions. Using a blowtorch, coffee maker and dryer, we prove you can toast it yourself without a toaster.","status":"publish","parent":0,"modified":1398352248,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.npr.org/templates/event/embeddedVideo.php"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":52,"wordCount":1588},"headData":{"title":"We Didn't Believe In 'Artisanal' Toast, Until We Made Our Own | KQED","description":"Inspired by toast's ascendance as a trendy snack du jour, we push "artisanal" toast in new directions. Using a blowtorch, coffee maker and dryer, we prove you can toast it yourself without a toaster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80838 http://blogs.kqed.org/bayareabites/?p=80838","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/24/we-didnt-believe-in-artisanal-toast-until-we-made-our-own-2/","disqusTitle":"We Didn't Believe In 'Artisanal' Toast, Until We Made Our Own","nprByline":"Alastair Bland, Michaeleen Doucleff and Eliza Barclay","nprStoryId":"305653252","nprApiLink":"http://api.npr.org/query?id=305653252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/22/305653252/we-didnt-believe-in-artisanal-toast-until-we-made-our-own?ft=3&f=305653252","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Apr 2014 15:24:00 -0400","nprStoryDate":"Tue, 22 Apr 2014 14:17:00 -0400","nprLastModifiedDate":"Tue, 22 Apr 2014 15:24:16 -0400","path":"/bayareabites/80838/we-didnt-believe-in-artisanal-toast-until-we-made-our-own-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=305653252&mediaId=305860465\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>by Alastair Bland, Michaeleen Doucleff and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/305653252/we-didnt-believe-in-artisanal-toast-until-we-made-our-own\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>Leave it to San Francisco to turn one of the simplest — and cheapest — dishes into the trendy snack du jour.\u003c/p>\n\u003cp>We're talking about toast.\u003c/p>\n\u003cp>\"Artisanal\" toast is made from inch-thick, snow-white or grainy slices, lathered in butter and cinnamon or peanut butter and honey, then wrapped individually in wax paper.\u003c/p>\n\u003cp>And you think that latte is expensive. Each one of these slices will set you back at least $3.50.\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>The toast craze started at an unlikely location: a modest coffee shop, called Trouble, about four blocks from San Francisco's sleepy Ocean Beach.\u003c/p>\n\u003cp>There, Giulietta Carrelli \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\">started selling\u003c/a> the thick slices seven years ago. Now the \"$4 toast,\" as the critics label it, is a featured item in bakeries, cafes and restaurants in San Francisco and beyond. Some even have a toast menu that changes daily.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Aficionados say it's the truest comfort food. And made well, toast will bring out the ultimate crumbiness and caramel notes of bread.\u003c/p>\n\u003cp>All the talk of toast got us feeling creative.\u003c/p>\n\u003cp>And the more we thought about it, we realized there might actually be further potential in toast to unleash. Forget the ordinary toaster. We decided to combine two hot trends, artisanal toast and DIY. Call it TIY.\u003c/p>\n\u003cfigure id=\"attachment_80840\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\" alt=\"Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We began with a bag of Trader Joe's white bread. Then we divided and conquered the art of toasting, the primitive way — with fire — all the way to the laptop. Yes, we tried to make toast with computer-generated heat and air. We also used a blowtorch, a pan of butter, a food dehydrator, a dryer and a coffee maker.\u003c/p>\n\u003cp>Our findings might surprise you.\u003c/p>\n\u003cfigure id=\"attachment_80839\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1-290x246.jpg\" alt=\"Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"246\" class=\"size-medium wp-image-80839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paleo toast:\u003c/strong>\u003c/p>\n\u003cp>Paleo is everywhere these days, so we had to give paleo toast a try. Glossing over the details of paleo bread-making, we went straight to the fire and a stick.\u003c/p>\n\u003cp>We drove a slender stick through our slice of bread, which made a long, jagged hole. Our first attempt at caveman toast failed after 30 seconds, when the toast fell straight into the fire. Unfortunately, it turns out that bread doesn't hold up quite as well to an open flame as denser foods with small surface areas, like marshmallows and hot dogs.\u003c/p>\n\u003cp>Our second attempt fared better. Gripping our stick carefully so as not to drop more bread in the fire, we tried to get the bread as close to the flame as possible without picking up any ash or soot from nearby logs. This was hard.\u003c/p>\n\u003cp>After a couple of minutes, we decided that our piece of unevenly charred bread would have to do. But it's the perfect piece for the eater who wants a little bit of everything: a gold patch, a burnt patch, a barely toasted patch.\u003c/p>\n\u003cp>Fire-roasted toast also boasts deep, smoky flavor. And with a little butter, it's quite a nice variation on a quotidian breakfast.\u003c/p>\n\u003cfigure id=\"attachment_80841\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31-290x193.jpg\" alt=\"We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pan-fried toast: \u003c/strong>\u003c/p>\n\u003cp>Our next aim was to create toast with the perfect ratio of butter to crumb. Why not practically saturate the bread in this most flavorful of fats and fry until crisp?\u003c/p>\n\u003cp>We cranked up the stove to high and dropped 4 tablespoons of unsalted butter into a saucepan. Once the butter started to froth and brown, we gently lowered in the slice. After letting it sizzle furiously for about 15 seconds, we flipped it, discovering that the other side had turned gorgeously golden.\u003c/p>\n\u003cp>Under the light, our toast glittered with tiny shards of butter clinging to the surface. Far from being wet and sticky, the toast was crisp, and almost dry to touch. The taste? Gloriously rich, with delicate crunch and depth. If you want the most calorific way to make toast, this is it. And this method guarantees a perfectly even distribution of butter.\u003c/p>\n\u003cfigure id=\"attachment_80842\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1-290x193.jpg\" alt=\"Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dehydrated toast:\u003c/strong>\u003c/p>\n\u003cp>You could say that dehydrated bread is the Slow Food of toast. The plastic plug-in countertop dehydrator is commonly used for turning pieces of fruit into leathery slabs and fresh mushrooms into crispy-dried chips. But we thought it might produce an interesting version of toast, too.\u003c/p>\n\u003cp>Dehydrating bread into something toast-like takes two days, as a coil of heated metal warms the air, pulls out moisture and sends it upward and out through the ventilation slats at the top.\u003c/p>\n\u003cp>Like your toast pale and crispy? Good. Because a soft slice of white bread comes out brittle as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301830813/a-love-letter-to-matzo-why-the-holey-cracker-is-a-crunch-above\">matzo cracker\u003c/a> after two days in the food dehydrator. In fact, we found the dehydrated bread shattered easily when subjected to the force of a butter knife.\u003c/p>\n\u003cp>Our conclusion from this experiment: If you want Melba toast the slow way, by all means, plug in that dehydrator. But if you want the sugar in your bread to caramelize, seek out some heat.\u003c/p>\n\u003cp>\u003cstrong>Blowtorched toast:\u003c/strong>\u003c/p>\n\u003cp>We wondered how we could make the most evenly browned toast with the fluffiest center. How about a blowtorch, that star of the modernist chef's kitchen? We headed down to Dad's workroom. The plan was to coax every square inch of the bread to caramelized perfection with the intense propane flame of a blowtorch. Seemed like it could be a slam dunk.\u003c/p>\n\u003cp>Trouble is, the flame of a blowtorch can be \u003cem>too\u003c/em> hot, charring the surface of the bread before the interior warms. The flame is so concentrated that the bread cannot be thoroughly heated — as one corner is torched, the opposite corner is cooling down. Check out our video at the top of the page.\u003c/p>\n\u003cp>In the end, blowtorched toast was evenly browned and looked quite nice, with the unburned imprint of the tongs embedded in the bread. But it wasn't warm enough to melt butter on the surface. The toast had a singed flavor, fortunately without any hints of propane.\u003c/p>\n\u003cp>Now, there's no doubt that blowtorching your breakfast will impress guests. And we wouldn't be surprised if professional toast makers begin applying a touch of blowtorch flame to finish their product before their customers. It could be the gateway to $8 toast.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80843\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421-290x193.jpg\" alt=\"Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coffee maker toast:\u003c/strong>\u003c/p>\n\u003cp>After our success with the blowtorch, we decided to test out other appliances that aren't exactly made for cooking. Since the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">dishwasher\u003c/a> clearly doesn't create the dry heat needed for toast, our next thought was the tried-and-true coffee maker.\u003c/p>\n\u003cp>A few months ago, we made an \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245442083/coffee-maker-cooking-brew-up-your-next-dinner\">entire lunch\u003c/a> in Mr. Coffee. Surely, we could toast a slice of bread on the appliance's burner, right?\u003c/p>\n\u003cp>The answer is a resounding yes. Once again, the coffee maker proves it can do way more than brew a cup of Joe.\u003c/p>\n\u003cp>But you can't be in a rush when making coffee-maker toast. Creating a brown, crunchy layer on the bread's surface takes about 20 minutes.\u003c/p>\n\u003cp>And we had to put something heavy on top of the bread to press it against the coffee maker's burner. We used an apple, but a coffee mug works, as well. Just make sure whatever you choose doesn't crush your soft slice of bread.\u003c/p>\n\u003cp>Alas, coffee maker toast isn't perfect. The top side gets a bit squashed. And when we tried to flip it over, it stuck to the burner. So not our top choice, but it'll make some passable toast.\u003c/p>\n\u003cfigure id=\"attachment_80844\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01-290x204.jpg\" alt=\"No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"204\" class=\"size-medium wp-image-80844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Laptop and clothes dryer toast:\u003c/strong>\u003c/p>\n\u003cp>Next, we really started thinking outside the box. Why not try a few appliances that aren't even found in the kitchen?\u003c/p>\n\u003cp>The first item we turned to? A laptop.\u003c/p>\n\u003cp>We sat the bread next to the laptop's fan. And waited. Like a day or two. And the results were disappointing. Nothing happened. Literally.\u003c/p>\n\u003cp>The fans on modern-day laptops don't emit enough heat or air to dry out the toast.\u003c/p>\n\u003cp>The job required a bigger, hotter fan. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/24/255869249/hair-dryer-cooking-from-smores-to-crispy-duck\">Hair dryer\u003c/a>? Too labor-intensive. How about the clothes dryer? We put the bread right next to the machine's vent and started a 50-minute cycle to dry Sunday night's laundry.\u003c/p>\n\u003cp>Alas, we were hindered by energy efficiency. The air coming out of the vent was too cool. It barely dried out the toast. And there was definitely no browning or crisping going on. (Note: We didn't use a dryer sheet. So at least the toast didn't pick up a floral flavor.)\u003c/p>\n\u003cp>\u003cstrong>The TIY Verdict\u003c/strong>\u003c/p>\n\u003cp>If you're looking for a delicious treat — and a few extra calories — try pan-fried toast. To impress your friends, pull out the blowtorch. And when you're stuck in a motel room and get a hankering for toast, the coffee maker should do the trick.\u003c/p>\n\u003cp>Or just wait for a toastery to open up in your neighborhood. \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> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80838/we-didnt-believe-in-artisanal-toast-until-we-made-our-own-2","authors":["byline_bayareabites_80838"],"categories":["bayareabites_4084","bayareabites_334","bayareabites_10916"],"tags":["bayareabites_2223","bayareabites_13227","bayareabites_10921","bayareabites_9782"],"featImg":"bayareabites_80839","label":"bayareabites"},"bayareabites_79770":{"type":"posts","id":"bayareabites_79770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79770","score":null,"sort":[1396368032000]},"guestAuthors":[],"slug":"for-a-sophisticated-dinner-party-serve-a-diy-breadcrumb-tasting-menu","title":"For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu","publishDate":1396368032,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ","status":"publish","parent":0,"modified":1396453449,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1447},"headData":{"title":"For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu | KQED","description":"It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79770 http://blogs.kqed.org/bayareabites/?p=79770","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/01/for-a-sophisticated-dinner-party-serve-a-diy-breadcrumb-tasting-menu/","disqusTitle":"For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu","path":"/bayareabites/79770/for-a-sophisticated-dinner-party-serve-a-diy-breadcrumb-tasting-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\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>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\u003c/em>\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>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79770/for-a-sophisticated-dinner-party-serve-a-diy-breadcrumb-tasting-menu","authors":["5485"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_4084","bayareabites_334"],"tags":["bayareabites_3693","bayareabites_11111","bayareabites_13227","bayareabites_987","bayareabites_13228","bayareabites_9856","bayareabites_9782"],"featImg":"bayareabites_79789","label":"bayareabites"},"bayareabites_33992":{"type":"posts","id":"bayareabites_33992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33992","score":null,"sort":[1318276377000]},"guestAuthors":[],"slug":"toast-a-slice-of-nigel-slaters-life-comes-to-the-silver-screen","title":"Toast: A Slice of Nigel Slater's Life Comes to the Silver Screen","publishDate":1318276377,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/toast-poster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/toast-poster.jpg\" alt=\"Toast poster\" title=\"Toast poster\" width=\"300\" height=\"444\" class=\"alignleft size-full wp-image-34043\">\u003c/a>Gosh the Brits know how to do misery, don't they? Miserable weather, miserable class distinctions, miserable food, circa 1960s at least. (The Anglophiles among us need not get their knickers in a twist: Word that there's now fab fare to be found in Britain has leaked out.)\u003c/p>\n\u003cp>But the grim, gray food of an earlier generation is on full display in the autobiographical film \u003ca href=\"http://www.imdb.com/title/tt1658851/\">\"Toast,\"\u003c/a> based on the \u003ca href=\"http://www.amazon.com/Toast-Nigel-Slater/dp/1592401619/ref=tmm_pap_title_0?ie=UTF8&qid=1318267645&sr=8-1\">memoir\u003c/a> of the same name by popular English cookbook author, food writer, and TV show host \u003ca href=\"http://www.nigelslater.com/home.asp\">Nigel Slater\u003c/a>. (Regular readers may recall a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">review of his latest tome, \u003cem>Tender\u003c/em>\u003c/a>, an homage to the humble veg, in a delightful Stephanie Rosenbaum post.)\u003c/p>\n\u003cp>There's no sugar coating it: Slater's early years were incredibly sad and lonely. The untimely death of his beloved mother, a simply awful cook who adored her boy and he her. Her only culinary saving grace: Toast with lashings of butter served up for dinner after another canned-food failure. Slater had a difficult relationship with his father, who made cheese sandwiches for days on end after the death of his wife. Something of a bully, the father also made it clear his son was a huge disappointment to him. Add to this equation the evil stepmother, played with trollopy gusto by Helena Bonham Carter, who wormed her way into their lives, first as an obsessive cleaner and then with her culinary (and, we're given ample evidence to believe, sexual) prowess. \u003c/p>\n\u003cp>The woman may have been cheap as chips but she knew how to cook -- and bake. Oh my, that lemon meringue pie!\u003c/p>\n\u003cp>In the film, with screenplay by Lee Hall who wrote \"Billy Elliott,\" the adolescent Slater (Freddie Highmore) is locked in a culinary clash with his despised stepmother for the attention and affection of his father. He loses, of course, and blames his stepmother for the early death of his father. Moviegoers will get the sense she literally fed him to death; the cakes, pies, and roasts just keep coming out of the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-mum-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-mum-tarts.jpg\" alt=\"Nigel and his mother baking tarts\" title=\"Nigel and his mother baking tarts\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-34088\">\u003c/a>\u003cbr>\n\u003cem>Victoria Hamilton as Nigel's mother and Oscar Kennedy as young Nigel Slater.\u003c/em>\u003c/p>\n\u003cp>The role of food in families -- as both a comfort and a weapon -- is at the heart of this movie, which makes great use of the anguished music of Dusty Springfield for its soundtrack. Dinner time in the Slater household was a desperately unhappy affair. Still, the young Slater finds refuge in food, sneaking cookbooks under the covers to read up on recipes, excelling in his Home Economics class, and triumphing over his stepmom by perfecting his own lemon meringue pie, which pops off the screen as a bright yellow gelatinous mass with a mound of white peaks expertly browned on top.\u003c/p>\n\u003cp>As in many children's fairy tales, his stepmom also provides his liberation: Following his father's death he simply walks out of her life and flees to London, where a future in food is his for the taking, and he never sees her again. \u003c/p>\n\u003cp>In a sweet end note, Slater appears in a cameo as himself, reassuring his younger self, who is desperate to find a kitchen job (at the Savoy Hotel, no less) that everything will be fine. \u003c/p>\n\u003cp>Fortunately for the food world, it is. Slater is the author of ten books, many bestsellers, including \u003ca href=\"http://www.amazon.com/Real-Fast-Food-Ready-Eat/dp/1590201159/ref=ntt_at_ep_dpt_3\">\u003cem>Real Fast Food\u003c/em>\u003c/a>, \u003ca href=\"http://www.amazon.com/Appetite-Nigel-Slater/dp/0609610783/ref=ntt_at_ep_dpt_8\">\u003cem>Appetite\u003c/em>\u003c/a>, and \u003ca href=\"http://www.amazon.com/Kitchen-Diaries-Year-Nigel-Slater/dp/B002BWQ5EA/ref=ntt_at_ep_dpt_5\">\u003cem>The Kitchen Diaries\u003c/em>\u003c/a>. A food columnist for \u003cem>The Observer\u003c/em> for almost two decades, \u003cem>\u003ca href=\"http://www.amazon.com/Toast-Nigel-Slater/dp/1592401619\">Toast\u003c/a>\u003c/em> the memoir, which won several major awards, including British Biography of the Year, began marinating as a column.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-father-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-father-dinner.jpg\" alt=\"Nigel and father at dinner table\" title=\"Nigel and father at dinner table\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-34045\">\u003c/a>\u003cbr>\n\u003cem>Ken Stott as Nigel's father and Oscar Kennedy as young Nigel Slater.\u003c/em>\u003c/p>\n\u003cp>Perhaps unsurprisingly, the adult Slater is not fond of fussy food, he prefers simple suppers made with care and thought, using quality ingredients. And despite his upbringing, he believes that making something good to eat for yourself or for others can lift the spirits in the way little else can. \u003c/p>\n\u003cp>(In an interesting twist, the daughters of Slater's now deceased stepmother denounced his portrayal of her in \u003ca href=\"http://www.dailymail.co.uk/femail/article-1345405/Nigel-Slaters-stepsisters-accuse-food-writer-cruel-lies-mother-seeing-BBCs-Toast.html\">the British press\u003c/a> earlier this year. The very different accounts of their childhood years serves to remind us that every person's version of the truth can vary wildly. On this much, though, all parties seem to agree: Slater's early years were full of rejection and loss. Indeed the subtitle of his book \"A Boy and His Hunger\" is both a nod to his need for real, nourishing food and genuine, nourishing love.)\u003c/p>\n\u003cp>When asked what's missing from the movie, Slater responds without missing a beat: The sex. \"\u003cem>Toast\u003c/em> is a sexy little book, there's a lot of adolescent sex in those pages and they form an integral part of the story,\" he said in an interview yesterday. \"It doesn't really matter in the movie but honestly I would have liked to have seen a bit more of it. \"Toast\" was made for prime-time viewing in Britain at Christmas, and I think they wanted a film that the whole family could watch, not something adolescent boys might squirm at.\"\u003c/p>\n\u003cp>The movie only hints at the teenage Slater's emerging sexuality; it reveals his crush on a family gardener and a first kiss in the woods with a local boy.\u003c/p>\n\u003cp>Fans of the food writer's memoir should not hold their breath for \u003cem>Toast: The Second Slice\u003c/em>. Here's why: \"I'm a very private person and tend to keep to myself, in part because I don't think I'm that interesting,\" Slater said. \"That memoir was the most intimate of memoirs and to this day I don't really know why I did it. But I was writing as a little boy and I was somehow able to differentiate it from my adult self. I stopped at 18 and I've protected myself ever since, I went back into my shell.\"\u003c/p>\n\u003cp>There's more. \"In practical terms, if I were to do a second book, it would be more a conventional memoir,\" he said, adding, \"and I'd have to write about other people's lives, people who are still alive, and I don't want to intrude on their privacy.\"\u003c/p>\n\u003cp>At a time when many of us wax on about the pleasures of the table (this writer included), \"Toast\" reminds us that food can cause major misery in many people's lives. Audience goers will likely find themselves reflecting on their own childhood food memories while watching the film. Thankfully, this being a decidedly British film, there's a lot of black humor amid the sorrow.\u003c/p>\n\u003cp>Just as well, too, because this writer, who wanted to rush home and bake her teenage son a cake after seeing the film, found herself wincing at the pain of it all at times. \u003c/p>\n\u003cp>\"Toast\" opens in Bay Area cinemas this Friday.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/EBGMJ2XpBI8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Nigel Slater's new film, \"Toast,\" based on his best-selling memoir of the same name, reveals a boy, his hunger, and the power of food in an unhappy family.","status":"publish","parent":0,"modified":1318277701,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/EBGMJ2XpBI8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1140},"headData":{"title":"Toast: A Slice of Nigel Slater's Life Comes to the Silver Screen | KQED","description":"Nigel Slater's new film, "Toast," based on his best-selling memoir of the same name, reveals a boy, his hunger, and the power of food in an unhappy family.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"33992 http://blogs.kqed.org/bayareabites/?p=33992","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/10/toast-a-slice-of-nigel-slaters-life-comes-to-the-silver-screen/","disqusTitle":"Toast: A Slice of Nigel Slater's Life Comes to the Silver Screen","path":"/bayareabites/33992/toast-a-slice-of-nigel-slaters-life-comes-to-the-silver-screen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/toast-poster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/toast-poster.jpg\" alt=\"Toast poster\" title=\"Toast poster\" width=\"300\" height=\"444\" class=\"alignleft size-full wp-image-34043\">\u003c/a>Gosh the Brits know how to do misery, don't they? Miserable weather, miserable class distinctions, miserable food, circa 1960s at least. (The Anglophiles among us need not get their knickers in a twist: Word that there's now fab fare to be found in Britain has leaked out.)\u003c/p>\n\u003cp>But the grim, gray food of an earlier generation is on full display in the autobiographical film \u003ca href=\"http://www.imdb.com/title/tt1658851/\">\"Toast,\"\u003c/a> based on the \u003ca href=\"http://www.amazon.com/Toast-Nigel-Slater/dp/1592401619/ref=tmm_pap_title_0?ie=UTF8&qid=1318267645&sr=8-1\">memoir\u003c/a> of the same name by popular English cookbook author, food writer, and TV show host \u003ca href=\"http://www.nigelslater.com/home.asp\">Nigel Slater\u003c/a>. (Regular readers may recall a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">review of his latest tome, \u003cem>Tender\u003c/em>\u003c/a>, an homage to the humble veg, in a delightful Stephanie Rosenbaum post.)\u003c/p>\n\u003cp>There's no sugar coating it: Slater's early years were incredibly sad and lonely. The untimely death of his beloved mother, a simply awful cook who adored her boy and he her. Her only culinary saving grace: Toast with lashings of butter served up for dinner after another canned-food failure. Slater had a difficult relationship with his father, who made cheese sandwiches for days on end after the death of his wife. Something of a bully, the father also made it clear his son was a huge disappointment to him. Add to this equation the evil stepmother, played with trollopy gusto by Helena Bonham Carter, who wormed her way into their lives, first as an obsessive cleaner and then with her culinary (and, we're given ample evidence to believe, sexual) prowess. \u003c/p>\n\u003cp>The woman may have been cheap as chips but she knew how to cook -- and bake. Oh my, that lemon meringue pie!\u003c/p>\n\u003cp>In the film, with screenplay by Lee Hall who wrote \"Billy Elliott,\" the adolescent Slater (Freddie Highmore) is locked in a culinary clash with his despised stepmother for the attention and affection of his father. He loses, of course, and blames his stepmother for the early death of his father. Moviegoers will get the sense she literally fed him to death; the cakes, pies, and roasts just keep coming out of the oven.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-mum-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-mum-tarts.jpg\" alt=\"Nigel and his mother baking tarts\" title=\"Nigel and his mother baking tarts\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-34088\">\u003c/a>\u003cbr>\n\u003cem>Victoria Hamilton as Nigel's mother and Oscar Kennedy as young Nigel Slater.\u003c/em>\u003c/p>\n\u003cp>The role of food in families -- as both a comfort and a weapon -- is at the heart of this movie, which makes great use of the anguished music of Dusty Springfield for its soundtrack. Dinner time in the Slater household was a desperately unhappy affair. Still, the young Slater finds refuge in food, sneaking cookbooks under the covers to read up on recipes, excelling in his Home Economics class, and triumphing over his stepmom by perfecting his own lemon meringue pie, which pops off the screen as a bright yellow gelatinous mass with a mound of white peaks expertly browned on top.\u003c/p>\n\u003cp>As in many children's fairy tales, his stepmom also provides his liberation: Following his father's death he simply walks out of her life and flees to London, where a future in food is his for the taking, and he never sees her again. \u003c/p>\n\u003cp>In a sweet end note, Slater appears in a cameo as himself, reassuring his younger self, who is desperate to find a kitchen job (at the Savoy Hotel, no less) that everything will be fine. \u003c/p>\n\u003cp>Fortunately for the food world, it is. Slater is the author of ten books, many bestsellers, including \u003ca href=\"http://www.amazon.com/Real-Fast-Food-Ready-Eat/dp/1590201159/ref=ntt_at_ep_dpt_3\">\u003cem>Real Fast Food\u003c/em>\u003c/a>, \u003ca href=\"http://www.amazon.com/Appetite-Nigel-Slater/dp/0609610783/ref=ntt_at_ep_dpt_8\">\u003cem>Appetite\u003c/em>\u003c/a>, and \u003ca href=\"http://www.amazon.com/Kitchen-Diaries-Year-Nigel-Slater/dp/B002BWQ5EA/ref=ntt_at_ep_dpt_5\">\u003cem>The Kitchen Diaries\u003c/em>\u003c/a>. A food columnist for \u003cem>The Observer\u003c/em> for almost two decades, \u003cem>\u003ca href=\"http://www.amazon.com/Toast-Nigel-Slater/dp/1592401619\">Toast\u003c/a>\u003c/em> the memoir, which won several major awards, including British Biography of the Year, began marinating as a column.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-father-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/nigel-father-dinner.jpg\" alt=\"Nigel and father at dinner table\" title=\"Nigel and father at dinner table\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-34045\">\u003c/a>\u003cbr>\n\u003cem>Ken Stott as Nigel's father and Oscar Kennedy as young Nigel Slater.\u003c/em>\u003c/p>\n\u003cp>Perhaps unsurprisingly, the adult Slater is not fond of fussy food, he prefers simple suppers made with care and thought, using quality ingredients. And despite his upbringing, he believes that making something good to eat for yourself or for others can lift the spirits in the way little else can. \u003c/p>\n\u003cp>(In an interesting twist, the daughters of Slater's now deceased stepmother denounced his portrayal of her in \u003ca href=\"http://www.dailymail.co.uk/femail/article-1345405/Nigel-Slaters-stepsisters-accuse-food-writer-cruel-lies-mother-seeing-BBCs-Toast.html\">the British press\u003c/a> earlier this year. The very different accounts of their childhood years serves to remind us that every person's version of the truth can vary wildly. On this much, though, all parties seem to agree: Slater's early years were full of rejection and loss. Indeed the subtitle of his book \"A Boy and His Hunger\" is both a nod to his need for real, nourishing food and genuine, nourishing love.)\u003c/p>\n\u003cp>When asked what's missing from the movie, Slater responds without missing a beat: The sex. \"\u003cem>Toast\u003c/em> is a sexy little book, there's a lot of adolescent sex in those pages and they form an integral part of the story,\" he said in an interview yesterday. \"It doesn't really matter in the movie but honestly I would have liked to have seen a bit more of it. \"Toast\" was made for prime-time viewing in Britain at Christmas, and I think they wanted a film that the whole family could watch, not something adolescent boys might squirm at.\"\u003c/p>\n\u003cp>The movie only hints at the teenage Slater's emerging sexuality; it reveals his crush on a family gardener and a first kiss in the woods with a local boy.\u003c/p>\n\u003cp>Fans of the food writer's memoir should not hold their breath for \u003cem>Toast: The Second Slice\u003c/em>. Here's why: \"I'm a very private person and tend to keep to myself, in part because I don't think I'm that interesting,\" Slater said. \"That memoir was the most intimate of memoirs and to this day I don't really know why I did it. But I was writing as a little boy and I was somehow able to differentiate it from my adult self. I stopped at 18 and I've protected myself ever since, I went back into my shell.\"\u003c/p>\n\u003cp>There's more. \"In practical terms, if I were to do a second book, it would be more a conventional memoir,\" he said, adding, \"and I'd have to write about other people's lives, people who are still alive, and I don't want to intrude on their privacy.\"\u003c/p>\n\u003cp>At a time when many of us wax on about the pleasures of the table (this writer included), \"Toast\" reminds us that food can cause major misery in many people's lives. Audience goers will likely find themselves reflecting on their own childhood food memories while watching the film. Thankfully, this being a decidedly British film, there's a lot of black humor amid the sorrow.\u003c/p>\n\u003cp>Just as well, too, because this writer, who wanted to rush home and bake her teenage son a cake after seeing the film, found herself wincing at the pain of it all at times. \u003c/p>\n\u003cp>\"Toast\" opens in Bay Area cinemas this Friday.\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>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/EBGMJ2XpBI8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33992/toast-a-slice-of-nigel-slaters-life-comes-to-the-silver-screen","authors":["5125"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_9784","bayareabites_9785","bayareabites_9306","bayareabites_9783","bayareabites_9782"],"featImg":"bayareabites_34043","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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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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