November 26, 2007

Innovative Corporate Cafeterias

Filed under: Food,Food in San Francisco — Dee @ 2:44 pm

Business week covers some of the best cafeterias from New York to the Bay Area. As you may have already guessed Google (You may feast your eyes here) definitely made it to the list so have Cisco, Microsoft, Bloomberg and even Hallmark cards. Surprisingly the only food company featured is General Mills. Cisco has gone a step further and included a farmer’s market selling local organic produce, introducing it’s employees to the farmers and ranchers who supply to their cafeteria.


November 21, 2007

Rosemary Cornish Hen with Potatoes & Best ever Zucchini

Filed under: Food — Dee @ 2:38 pm

My first ever attempt at oven-roasted whole bird and not only is it easy, it packs a lot of flavor. Here’s all you need for 1 bird, feel free to double, triple…. as per requirement, the baking time remains the same.
For Rosemary Cornish hen with Potatoes:
– 1 Cornish Hen thawed
– 3 Yukon gold or red potatoes, cut into bite size pieces
– 1 sprig fresh Rosemary
– 2 tsp Lemon Juice (concentrate or fresh)
– 3/4 tsp Garlic powder
– 1 1/2 tbsp Chicken Broth
– 1 1/2 tbsp Dry white wine
– 1/4 tsp Salt
– 1 tsp Pepper
– 2 tsp Olive Oil

– Preheat oven to 375 degrees
– Mix olive oil, salt, pepper & lemon juice all over the skin, under the skin and into the cavity and place on shallow baking dish
– Place rosemary sprig into the cavity and bake breast side up for 30mins
– After first 30mins, turn the bird so it’s breast side down, pour wine & broth, place cut up potatoes around the bird
– Bake another 30 mins, baste every 10 mins with the liquid in the baking dish
– Turn bird breast side up and broil for 10 mins for the Maillard reaction to do it’s thing.
– Cover with foil till ready to serve.

For the Best ever Zucchini:
– 5 Zucchinis cut diagonally into 3/4inch thick pieces (it’s pretty crucial to keep the pieces thick so it doesn’t get mushy)
– 2 tbsp Balsamic vinegar
– 1 tbsp Olive oil
– 2 tbsp Parmesan Cheese
– Salt & pepper to taste

– Apply oil, salt & pepper to zucchini and toss
– Broil for 5 mins
– Take them out drizzle with balsamic vinegar and broil for 2 mins
– Now top with cheese and broil for a minute
– Serve hot, it tastes best when hot
– Impress away!

November 13, 2007

All things bacon beautiful!

Filed under: Food,Food in San Francisco,Personal,Reviews — Dee @ 11:18 am

Have you had this experience when everyone loved something and you didn’t. It happens to me with bacon, yes that’s right I don’t care for bacon. If I have to I will eat it, I won’t if I can avoid it. The only bacon I like is Brandy Ho’s  hunan ham stir fry! But the more I try to avoid it the more bacon hits me in the face. So in the spirit of excessive eating the holiday season, I have decided to give in and bring to light some bacon specialties.

Bacon Scarf: 100% Acrylic for $35            Bacon Salt: 100% vegan for $4.49             Bacon Soap: 100% soap for $24.95

If you aren’t nauseated satiated yet, you passed the first round here is something more delish, bacon wrapper turkey from Chow. If you still want more there is always Grateful Palate.

November 9, 2007

Early Christmas Gifts

Filed under: Food,Molecular Gastronomy — Dee @ 3:42 pm

Hugs to the sweet USPS man, he just delivered my Christmas gifts all with a great holiday smile. Books I should have bought a long time back.

On Food and Cooking by Harold McGee                         The Omnivore’s Dilemma by Michael Pollan

November 8, 2007

Naked Sushi? No…what?

Filed under: Business,Food,Food in San Francisco — Dee @ 4:27 pm

First off, I don’t get this but hey. I stumbled upon this NYTimes piece on Nyotaimori (“female body presentation”) or Nantaimori (male version) sushi, don’t know how I missed it when it was published in April. Some speculate that this may have become popular during Japan’s bubble economy in the late 80s or that the Japanese mafia may have indulged in this. There are rules like no talking to your plate or poking him/her, etc.

This is a concept that is catching on in the US and Germany, often times being fairly underground because of its feminist magnetism. But given that the Times wrote about Hadaka Sushi in LA and CNN wrote about Bonzai nightclub in Seattle, I’m guessing the concept is getting a taste of the mainstream. There are rumors that there may be more in places like NYC, San Francisco, Paris, London etc. I also read somewhere that if you are in SF and are no Yakuza you have better luck advertising on Craigslist for young models who will lie very still! Given that Hadaka pays $1,100 per model, it’s not a bad gig.

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