Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.
I decided to make ketchup. Why I chose ketchup is rather hard to say. I may have thought a lot about it, but I never said that my thinking wasn’t fundamentally flawed.
While discussing the possibility of making this condiment that the Reagan administration legally defined as a vegetable with my friend Jay, I was wondering aloud about how it was made. “Well, Mikey, ketchup doesn’t just happen, you know,” implying that somebody has to make it. Well, sometimes it does just happen. I decided to become that somebody who happens to make ketchup.