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But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. 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It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1714177113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":234},"headData":{"title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself! Thanks to Emmanuel Galvan, owner of Bolita Masa, for unlocking the magic of corn tortillas. Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Read more: Masa by Jorge Gaviria What is nixtamal? How corn became corn","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T16:00:52.000Z","dateModified":"2024-04-27T00:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Ht1NVEHLgCs","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"source_food_1337589"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\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/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","datePublished":"2009-05-22T16:04:39.000Z","dateModified":"2018-03-12T23:28:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\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>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","datePublished":"2015-08-25T19:53:08.000Z","dateModified":"2019-01-03T22:08:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\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 fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118116","found":true},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","publishDate":1497300723,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","status":"publish","parent":0,"modified":1508268441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1659},"headData":{"title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T20:52:03.000Z","dateModified":"2017-10-17T19:27:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\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 next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\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>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1591205157","site":"food","id":"1337517","found":true},"guestAuthors":[],"slug":"pineapple-buns","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","publishDate":1711132262,"format":"video","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":288},"headData":{"title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","description":"You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything. Thanks to Kristina Cho, James","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","datePublished":"2024-03-22T18:31:02.000Z","dateModified":"2024-04-15T17:08:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337517/pineapple-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337517/pineapple-buns","authors":["byline_food_1337517"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_138"],"featImg":"food_1337521","label":"source_food_1337517"},"bayareabites_133741":{"type":"posts","id":"bayareabites_133741","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133741","found":true},"guestAuthors":[],"slug":"how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","publishDate":1558654351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","status":"publish","parent":0,"modified":1558654428,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1395},"headData":{"title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local | KQED","description":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","datePublished":"2019-05-23T23:32:31.000Z","dateModified":"2019-05-23T23:33:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133741 https://ww2.kqed.org/bayareabites/?p=133741","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local/","disqusTitle":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","path":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133371,arts_13848210","label":"More BottleRock 2019 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\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>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\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>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","authors":["11349"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_3786","bayareabites_16393","bayareabites_11543","bayareabites_187","bayareabites_16340"],"featImg":"bayareabites_133743","label":"bayareabites"},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_107764":{"type":"posts","id":"bayareabites_107764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107764","found":true},"guestAuthors":[],"slug":"diy-bone-broth-you-really-should-be-making-it-at-home","title":"DIY Bone Broth - You Really Should be Making It at Home","publishDate":1459271683,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","status":"publish","parent":0,"modified":1459447708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1719},"headData":{"title":"DIY Bone Broth - You Really Should be Making It at Home | KQED","description":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Bone Broth - You Really Should be Making It at Home","datePublished":"2016-03-29T17:14:43.000Z","dateModified":"2016-03-31T18:08:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107764 http://ww2.kqed.org/bayareabites/?p=107764","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/","disqusTitle":"DIY Bone Broth - You Really Should be Making It at Home","path":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \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>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\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>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_14140","bayareabites_15324"],"featImg":"bayareabites_108104","label":"bayareabites"},"bayareabites_79646":{"type":"posts","id":"bayareabites_79646","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79646","found":true},"guestAuthors":[],"slug":"melon-and-licorice-enemies-of-my-palate","title":"Melon and Licorice: Enemies of My Palate","publishDate":1396453392,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\" alt=\"Melon and Licorice: Enemies of My Palate\" width=\"1000\" height=\"2608\" class=\"alignnone size-full wp-image-80009\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Out of the millions and zillions of things that I love to eat and want to eat everyday, there's only two foods that I HATE: melon and licorice. ","status":"publish","parent":0,"modified":1396542968,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":2},"headData":{"title":"Melon and Licorice: Enemies of My Palate | KQED","description":"Out of the millions and zillions of things that I love to eat and want to eat everyday, there's only two foods that I HATE: melon and licorice. 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Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/Untitled1-e1396505867302.png","width":640,"height":360},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/Untitled1-e1396505867302.png","width":640,"height":360},"twitterCard":"summary_large_image"},"tagData":{"tags":["comics","illustration","licorice","melon"]}},"disqusIdentifier":"79646 http://blogs.kqed.org/bayareabites/?p=79646","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/02/melon-and-licorice-enemies-of-my-palate/","disqusTitle":"Melon and Licorice: Enemies of My Palate","path":"/bayareabites/79646/melon-and-licorice-enemies-of-my-palate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Nope-v2.png\" alt=\"Melon and Licorice: Enemies of My Palate\" width=\"1000\" height=\"2608\" class=\"alignnone size-full wp-image-80009\">\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79646/melon-and-licorice-enemies-of-my-palate","authors":["2100"],"categories":["bayareabites_752","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_13222","bayareabites_13236","bayareabites_13221","bayareabites_8423"],"featImg":"bayareabites_80011","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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