Comments for Bay Area Bites

Comment on Fry Bread and Indian Tacos by S Lewis

S Lewis — Sat, 04 Jul 2009 15:45:28 +0000

If you traveling in metro phoenix, stop at Sacred Hogan Navajo Frybread, 842 East Indian School Rd., Phoenix, AZ (602) 277-5280

Comment on I'll have my baby with a side of placenta by B

Sat, 04 Jul 2009 12:40:54 +0000

in response to "Josh" Placenta Encapsulation is actually a traditional Chinese Medicine and has been in practice for a really long time. TCM use's placenta to treat lactation and fatigue, which we know to be a pre cursor to postpartum depression. There are some minimal studies done on the effects of breastfeeding and lactation, there are studies done on the contents of iron and hormones in placentas and related studies done on how iron and hormones can be used to prevent the baby blues leading to postpartum depression. There are more studies, specific to placenta encapsulation underway.

Here's some links: http://placentabenefits.info/research.asp

Comment on Pulled Pork Sandwiches by Constance

Constance — Sat, 04 Jul 2009 01:43:01 +0000

Thank you!
I am thinking of starting it at midnight tonight, so it will be ready tomorrow, or at 4 a.m.
Doesn't that wt have to cook a long time?

Comment on Pulled Pork Sandwiches by Denise Santoro Lincoln

Denise Santoro Lincoln — Fri, 03 Jul 2009 23:47:59 +0000

Hi Constance — I don't add any moisture as the meat itself holds a lot of moisture and if you cook it with the cover on, that moisture will stay within the dish. Plus the pork butt has a fair amount of fat within the roast that helps keep the meat moist. If you're concerned, you could always add a little broth to the pot. It won't hurt the dish. Plus you can check the roast part way through to see how it's doing, but don't check it too often or else that moisture will escape.

Good luck. I hope you like the dish :-)

Comment on Pulled Pork Sandwiches by Constance

Constance — Fri, 03 Jul 2009 22:07:30 +0000

I am trying this recipe tomorrow with 14 pounds of meat.
I even bought the Staub dutch oven yesterday, Le C. didn't have one big enough for all that meat.

My only question is, don't I need to add any moisture, or sauce to the dutch oven before I start cooking it?

Comment on Chile Lindo Empanadas by Myriam CAbello

Myriam CAbello — Fri, 03 Jul 2009 20:07:55 +0000

I was so happy to hear by accident that Paula is back in business with Chile Lindo. I used to go on a regular basis to the little restaurant on 16th street for the best Chilean empanadas in California! Now I make special trips from Los Altos to supply myself with these fabulous empanadas, with I buy in large quantities (a dozen for 2 people!) and I freeze some for later (do not last too long really!) They are soooo good that you have to try them to appreciate this comment. I am looking forward to go to the restaurant she opened on 22nd street, which is open in the evenings from Thursday to Sunday from 6:00 p.m. until 11:30 pm, where you can savor the empanadas traditionally with a glass of wine. Thank you to Paula for bringing us back the best flavors of Chilean food!

Comment on Happy 4th: From My Village to Yours. by Denise Santoro Lincoln

Denise Santoro Lincoln — Fri, 03 Jul 2009 19:31:00 +0000

Hi Michael — In my village, we make a similar salad but with mint instead of basil and black olives instead of nuts. I love the melon/feta combination. I'll have to try it with the nuts and basil next time. I like the idea of adding something crunchy.

Comment on Inner Sunset Farmers Market, San Francisco by paul

paul — Thu, 02 Jul 2009 22:08:36 +0000

Troll — you are not very polite. I do not agree with a lot of what Brian concludes, but his points are valid. In his experience, parking and traffic is worse on Sundays. I think the farmers' market has very little impact there — the major change in traffic on weekends happened with the reopening of the Academy of Sciences, and now with the Tutankhamun exhibit, it is going to be really bad this summer.

So, Troll, please take your vitriol somewhere else.

And Brian, I am sorry that you find the farmers' market a negative impact on the neighborhood. But for me, who has also been in this neighborhood since 1986, I think it is great. Not only it is a great place to get incredible produce (albeit, not at Alemany prices), it's a wonderful place to meet and chat with neighbors — it almost feels like a village sometimes.

Comment on Desperately Seeking Dim Sum by Matt Lynch

Matt Lynch — Thu, 02 Jul 2009 18:32:04 +0000

When I am in San Fran, one of my first stops is Dol Ho for Dim Sum. 808 Pacific. Fresh, cheap, plentiful, and busy. Get some hot sauce to go. It is great.

Comment on The intern reveals his knife collection. What about yours? by Chef Apprentice

Chef Apprentice — Thu, 02 Jul 2009 01:42:37 +0000

Thanks Beth for the catch on "Hood." I've been to Hood River, so I don't know why I let that one slip by me. That has since been corrected.

Linda, I have tried the MAC knives. They are excellent. Several chefs at Oliveto own them. I may one day add one to my collection.

Brian offers good advice above on the need to try out several different kinds of knives — with different handles, different weights, different forging techniques — before making a big investment.

You don't need to spend vast sums for knives. East Bay Restaurant Supply sells Mercer Cutlery. Mercer makes an excellent 7″ santoku that goes for about $35. It is my main tool in our home kitchen.

So shop around. And watch your fingers.