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Hot Eats: The Commissary & Chino Open

Hot Eats: The Commissary & Chino Open

| May 26, 2014 | 0 Comments

Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious.

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Sushi’s Secret: Why We Get Hooked On Raw Fish

Sushi’s Secret: Why We Get Hooked On Raw Fish

| May 23, 2014 | 0 Comments

We love raw seafood but can’t stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.

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On the Trail of Durian, Southeast Asia’s ‘Crème Brûlée on a Tree’

On the Trail of Durian, Southeast Asia’s ‘Crème Brûlée on a Tree’

| May 22, 2014 | 0 Comments

A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they’ve become experts on durian tourism.

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Sriracha Maker Says Factory Will Remain In California

Sriracha Maker Says Factory Will Remain In California

| May 12, 2014 | 0 Comments

After months of tussling with the city council over the smells emitted by his factory, Sriracha maker David Tran says he might expand his business, but the main operation will not relocate.

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Kin Khao: Pim Techamuanvivit’s fun, authentic Thai restaurant shows promise

Kin Khao: Pim Techamuanvivit’s fun, authentic Thai restaurant shows promise

| May 6, 2014 | 0 Comments

Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.

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Here’s The Scoop On Jackfruit, A Ginormous Fruit To Feed The World

Here’s The Scoop On Jackfruit, A Ginormous Fruit To Feed The World

| May 1, 2014 | 3 Comments

It’s the largest tree fruit in the world. It’s nutritious. And because it’s pretty easy to grow, it has the potential to be a star in the developing world. But … does it taste good?

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5 Bites: Enticing Lao Cuisine in the East Bay

5 Bites: Enticing Lao Cuisine in the East Bay

| April 23, 2014 | 4 Comments

A popular topic at Bay Area Bites, East Oakland’s Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.

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Food & Spirituality: A Visit to Charles Phan’s Home Kitchen

Food & Spirituality: A Visit to Charles Phan’s Home Kitchen

| April 17, 2014 | 1 Comment

We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.

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How I Survived My One Night as a Prep Cook in Chef David Chang’s Momofuku Noodle Bar

How I Survived My One Night as a Prep Cook in Chef David Chang’s Momofuku Noodle Bar

| April 4, 2014 | 2 Comments

Sweat, stress and slow progress — those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang’s renowned restaurant group.

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5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont

5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont

| March 31, 2014 | 14 Comments

With a sizable Asian population according to the most recent census, Fremont’s thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you’ll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there’s a marvelous range of regional cuisines to sample.

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Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service

| March 25, 2014 | 0 Comments

Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.

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CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

| March 20, 2014 | 0 Comments

Check out the Food Film screenings presented at CAAMFest this week: “East Side Sushi” and “Zone Pro Site: The Moveable Feast.” Find out the story behind the making of the Green Diablo Roll.

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Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!

Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!

| March 8, 2014 | 0 Comments

If you really want to fight food waste, eat fish heads, the U.N. says. They’re nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.

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DIY Kimchi: Easy to Make It Your Own

DIY Kimchi: Easy to Make It Your Own

| February 19, 2014 | 1 Comment

DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen

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