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Preview: Bay Area Bites

Bay Area Bites

KQED Public Media for Northern CA

Last Build Date: Wed, 24 May 2017 11:33:42 PDT


For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogstoo-much-meatNEWcased-sausages-7NEWcut-up-meatNEWground-meatNEWground-meat-with-spices-2NEWemulsified-meatNEWcasings-2NEWrinsing-1NEWputting-casings-onNEWpiping-cased-sausageNEWpiping-cased-sausage-4NEWpoachingNEWplated-1NEW

Wed, 24 May 2017 10:47:53 PDT

This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.Freshly cased homemade hot dogs.Beef chuck ready for the freezer.Freshly ground beef.Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.Thoroughly rinse the sausage casings in cold water before you begin stuffing.Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.You’ll want to use a needle pop an air bubble like this one if you see it forming.Twist off the sausage when it reaches your desired length.Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.Homemade hot dog in a homemade bun.

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Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd1-welcome-sign-NEW2.hall Photo by Quincy Stamper-NEW3.-Greens-rolls-NEW4-Minh-and-Stuart-NEW5 all speakers Photo by Quincy Stamper-NEW6-Greens-Annie-NEW7 Hodo’s tofu cubes photo Quincy Stamper-NEW8 mapo tofu photo by Quincy Stamper-NEW9.Stuart’s-yuba-NEW10-state-birdNEW111 Greens dish Photo by Quincy Stamper-NEW

Tue, 23 May 2017 09:35:04 PDT

The San Francisco Asian Art Museum hosts  periodic Tasting Menu programs, inviting patrons to make the connection between food and art.Jennifer Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.Greens' fresh spring rolls with tofu wait to be assembled into the final dish.Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.Minimalist preparation lets flavor of Hodo's fresh tofu shine through.Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.

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The Time is Now For ‘Dumpling Time’ in San Franciscodumplingtime-ensembledumplingtime-dumplingroominterior-1 dumplingtimedumplingtime-exteriordumplingtime-xiaolongbaoxian-dumplings-dumplingtimedumplingtime-gyozadumplingtime-hargowdumplingtime-baoappetizers-dumplingtimedumpling time signdumplingtime-interior-2dumpling-time-logo

Mon, 22 May 2017 17:15:06 PDT

A variety of dishes at Dumpling Time.Dumplings being made by hand in a glass-enclosed room to the side of the entrance.The open kitchen counter at Dumpling Time.People lined up to get into Dumpling Time.Xiao long bao at Dumpling Time.Xi’an dumplings at Dumpling Time.Gyoza at Dumpling Time.Steamed har gow at Dumpling Time.Bao at Dumpling Time.Appetizer salads at Dumpling Time.Dumpling Time neon sign.The dining area at Dumpling Time.

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The Luscious Wines of New Zealand Are Enchanting Bay Area ImbibersWaiparaBABMarlboroughBABwine mapBABFelton RoadBABQueenstownBABPhoto: Erik Castro © 2013Francis HuttBABDuncanBABGibbston ValleyBABAta RangiBABTop Kiwi winesBABWaihekeBAB

Fri, 19 May 2017 06:45:26 PDT

The up-and-coming Waipara wine region north of Christchurch is like many Kiwi wine areas in that wine touring by bike is popular.New Zealand's version of Napa Valley is the expansive Marlborough region, which produces 66% of the country's wine and is the home of famous Cloudy Bay.Although smaller than California, New Zealand now has 10 main wine regions, most of them near the coast except for Central Otago.Legendary Felton Road is in a lovely part of Central Otago called Bannockburn and makes some of the top pinot noirs in New Zealand.Adventure-travel hotspot Queenstown on Lake Wakatipu is a jumping-off spot for tours of the Central Otago wine region.Superstar Sonoma Coast winemaker Ted Lemon of Littorai has made great wine in France's Burgundy region, in California and now in New Zealand's Central Otago.Young winemaker Francis Hutt explains that the many large producers of his country's sauvignon blanc brands "pay for a lot of our research and science and help develop markets," benefitting the whole industry.Winemaker Duncan Forsyth of Mount Edward says New Zealand produces a higher percentage of organic wine than does California but different standards prevent this showing up on the labels of bottles consumed here.Gibbston Valley near Queenstown is home to fine wineries like Mount Edward and also demonstrates the beauty of the New Zealand countryside.Like most New Zealand wineries, superstar Ata Rangi nets its vineyards to prevent voracious, non-native birds from consuming the whole crop.Although a small percentage of New Zealand wines makes it to the Bay Area, merchants here carry many of the country's top wines.Terrific syrahs and Bordeaux blends are found on gorgeous Waiheke Island near Auckland, called "the island of wine" and popular with visitors who like to taste wine, dine, hike and bike.

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Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhoodkebabery-chef-cookskebabery-interiorkebabery-menu-wallkebabery-cookskebabery-lamb1kebabery-chickenkebabery-trumpet-shroomskebabery-hibiscuskebabery-menukebabery-interior3kebabery-exterior1

Thu, 18 May 2017 09:19:41 PDT

Chef/Owner Russell Moore (left) and cooking staff prepare food in the open kitchen at The Kebabery.The Kababery interior.Kebabery menu on the wall at the counter.Kebabery staff preparing dishes in the open kitchen.Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed lentils, and pickles of fennel, carrot and celery.Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.Skewer of trumpet mushrooms.Iced hibiscus tea.The Kebabery menu.Interior space at The Kebabery.The Kebabery exterior.

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Bay Area Bites Guide to 5 Favorite Burritos Spots South of San FranciscoAngelousMexicanGrillCaliBurritoAngelousMexicanGrillAlPastorAngelousMexicanGrillTaqueriaLaCumbreVeggieFalafelTaqueriaLaCumbreChickenFajitaTaqueriaLaCumbreCounterSanchosTaqueriaFishBurritoSanchosTaqueriaSuperCarneAsadaSanchosTaqueriaCounterCostenaMexicanGrillCarneAsadaCostenaMexicanGrillChickenMoleCostenaMexicanGrillTaqueriaEduardoAsadaTaqueriaEduardoSuperVeggieTaqueriaEduardoCounter

Tue, 16 May 2017 10:47:11 PDT

A Cali-burrito with carne asada at Angelou’s Mexican Grill.A super burrito with al pastor at Angelou’s Mexican Grill.Inside Angelou’s Mexican Grill in downtown San Jose.A vegetable and falafel burrito at Taqueria La Cumbre.A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.Inside Taqueria La Cumbre in San Mateo.A grilled fish burrito at Sancho’s Taqueria.A super burrito with carne asada at Sancho’s Taqueria.Inside Sancho’s Taqueria in Palo Alto.A super burrito with carne asada at La Costena Mexican Grill.A chicken mole burrito at La Costena Mexican Grill.Inside La Costena Mexican Grill in Mountain View.A super burrito with carne asada at Taqueria Eduardo.A super veggie burrito at Taqueria Eduardo.Inside Taqueria Eduardo in San Jose.

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How To Give Vegan ‘Ice Cream’ That Creamy Taste, Minus The Milknadamoo-image-2_custom-5e8bc7812443ea120e353dde80a703f745a3a19c-s300-c85bnj0033-non-dairy_freezer-6354_og_custom-6ff897b489bea2c8a1109fa498df648f3ac474b7-s700-c85

Mon, 15 May 2017 13:04:21 PDT

NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts.

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