Entries from SFist tagged with 'onfood'
April 10, 2006
SFist Karen catches some Andy Goldsworthy-esque art on the beach. Meet the Ritual Roasters, the folks behind local politics website Usual Suspects, the guy who produced The Devil and Daniel Johnston, and some hot sexcake talk! Plus: we shamelessly speculate about the "CIA agent" posting notices around town. In sports: Giants (plus the new Barry show), A's, mountain biking, and the end of the women's NCAA tourney. We wish a fond farewell to abecedarian eater......
Continue Reading "Week In SFist"April 4, 2006
The SFist test kitchen staff has a tiny list of essential food books. At the top you'll find Harold McGee's On Food and Cooking. Our copy's tattered cover and stained pages broadcast our love for this accessible bible of kitchen science. When we use the bright red tome to answer our culinary questions, we say we're "Reading From the Book of Harold." Alton Brown uses this book as a reference. Why should you click......
Continue Reading "SFist in the Kitchen: On Food and Cooking"January 3, 2006
We loved the empty marketplace we found at the Ferry Building on a soggy New Year's Eve day. Few buyers wanted to come out on the wet holiday. Sadly, many farmers felt the same way, and the thriving market was a shadow of its normal self. Ah, well, we still found some bright green Brussels sprouts to take home for dinner. Brussels sprouts are one of those love-em-or-hate-em vegetables, and we hope you'll use......
Continue Reading "SFist in the Kitchen: Brussels Sprouts"December 1, 2005
...because we think they're cute and tiny! We totally didn't Read the Weeklies last week, which is in direct opposition to our What Would Rita Do? bracelet. With a break like that, we don't even remember who won last week, so let's start fresh, with the East Bay Express. Cute chicken on the cover, story is on how the avian flu is harder to prevent in free-range and cage-free poultry. Fascinating stuff. Dog-f**ker isn't......
Continue Reading "We Read The Weeklies"July 12, 2005
Nothing from the garden tastes so essential. The acid-tinged sweet richness is like summer distilled on a plate. - Ed Behr, The Artful Eater. You knew this post was coming. You've seen tomatoes piled up at the farmer's markets, a gumball machine of green, yellow, orange, and red spheres, and you've wondered when we're going to talk about them. Never fear, we intend to take full advantage of this mouthwatering selection. Though supermarket versions have......
Continue Reading "SFist in the Kitchen: Tomatoes"