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ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.) |
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Do you need to answer back? You can send me comments if you want to. If I want to, I'll post 'em in this very blog. -Gutenberg |
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June 9-15, 2007
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Friday, June 15, 2007 In the cyberhutch we drink our coffee black but since company was coming over I dashed out for some half and half and was horrified and confused when I saw this:
Fat free half and half? WTF? (abbr. for where’s the fat?) I guess the question is half what and half what? Has everyone gotten so fatphobic that we really want to enhance our beverages with chemical effluent? WTF? Thank goodness for real barnyard products. A. came over with what she knows are our favorite things – eggs from her Araucana chickens:
She said that the chickens are molting now so their egg production is reduced (making these even more precious in a DeBeers sort of way - but without the corruption.) It’s great to have friends, but it’s even better to have friends with chickens.
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Thursday, June 14, 2007 We hopped over to Riva Cucina to check out this newish Berkeley dining option.
As we walked in for our late lunch today we were greeted warmly and made to feel right at home in this brick walled, sunny room. Chubby and I split a couple of dishes. From the antipasti menu we chose the seasonal grilled vegetables ($9.00):
Slices of zucchini, eggplant, bell peppers and radicchio were dressed with olive oil and balsamico. This dish was simple and to the point. The grilled Italian sausage panino ($9.00):
... was filled with Molinari meat and a caramelized onion and pepper relish. The fine grind and seasoning balance of this particular Molinari product wasn’t my thing, so I ended up enhancing it with my half of the antipasti plate to make a more vegetable dominated sandwich. This dish came with pinzimonio (chunks of celery, carrots, fennel and radish) with a pot of olive oil for dipping purposes. In addition to their dining room, they have plenty of outdoor seating which will be handy for this heat wave. We’ll have to check them out when they have settled in (they still have their wine and beer licensing notice up in the window) and see what else is on offer. Riva Cucina
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Wednesday, June 13, 2007 The top floor of the Crocker Galleria has a variety of eat-it-and-beat-it establishments.
There was a cold case with some bentos that looked a little tired so I went with a made to order selection of “clarity” ($9.50):
The name made me think of Café Gratitude (but they didn’t have any board game or cult to go with this preparation.) A steamer basket filled with vegetables came with peanut sauce and “germinated” brown rice. The healthy assortment of vegetables included broccoli, cauliflower, bok choy, and shitake mushrooms. Asparagus was a little overcooked while the turnips and peppers were very raw. The peanut sauce was needed to remind me that I actually had some functional tastebuds. I think that I was experiencing a moment of confusion when I ordered my “clarity.” I should know better than to select something that sounds so healthful. It’s my own fault that I ended up with a clunker. Next time, I’ll order something less wholesome without such a zenned-out name.
Medicine Eatstation
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Tuesday, June 12, 2007 Film directors are often good cooks. Their job is to collect and combine elements and sort them with passion and drive to create a product with visceral impact. I checked out director Robert Rodriguez’s 10 minute cooking school and had to make his Puerco Pibil. We went to this little shop:
... in the same hidden strip mall as Taqueria Bahia India Village and Apadana in order to get our banana leaves ($1.50) and 2 packs of annatto seeds (.69¢ each.) Robert Rodriguez’s Puerco Pibil:
With gloved hands, de-seed, de-vein and roughly chop the habanero peppers:
... and process them with the orange juice and the vinegar. Add the spice mixture, salt, garlic, lemon juice and tequila to the food processor.
and marinade in a ziplock bag:
... and distribute the ingredients evenly. Leave to infuse for 4-24 hours in refrigerator.
... and top with remaining leaves. Seal the pan tightly with foil and bake a 325 degrees for four hours.
Serve with rice.
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Monday, June 11, 2007
Chubby went with the 5 cocktail uthappam ($9.99):
... which were served with a pot of chickpea and onion curry. They were all good but verging on undercooked. These vegetarian rounds all contained different fillings including green beans, tomato, peas and cheese. Fine, but not on our list of dishes to reorder. I got the onion spring dosa ($8.49):
... which hit the spot with its crispy, thin pancake concealing a potato and veggie filling. Tomato-ginger and coconut chutney provided added flavor along with the requisite lentil sambar. I have yet to be disappointed with one of the dosa here. We washed down our flapjacks with some cold beer before waddling down the street for coffee.
Om South Indian Cuisine
From today’s bunrab email, fellow partygoer Amanda writes:
Gutenberg, That last picture of S&F's party was about how I felt at the end of the night--nice seeing the two of you again. xx Amanda
Gutenberg replies:
Dear Amanda, Sam sure knows how to throw a party. We were amazed at the amount of drinking that could be done while simultaneously singing - but I guess it’s a two way valve. Great to see you too, -G
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Sunday, June 10, 2007 Mistral cycle Circulating chickens are hypnotic in their spiral of rotation towards mastication. It is a scientifically proven fact that food in movement becomes a gagillion times more desirable than their stationary cousins. Passed hors d’ouevres, conveyer belt sushi, pie go rounds in bakeries bring out our primal hunting urges. The dizzy birds at the San Francisco Ferry Building’s Mistral Rotisserie:
... waved me down their bronzed wings. I ordered the quarter rotisserie chicken plate ($6.75):
... which comes with a choice of two sides. The broccoli and the mac and cheese were both good. I particularly enjoyed the crispy, cheesy bits on the surface of my macaroni. The one thing that I would have done differently would have been to request dark meat. My light meat was a little dry although the flavorful seasoning rub helped to distract me from this deficit. I guess this just means I should spin my hind quarters back here for more hind quarters.
From the bunrab email bag, Steve writes:
howdy gutenberg, where's chubby? is the slothful bunny slacking off or preparing some kind of magnum opus? hungry tourists like me want to know. Steve
Dear Steve, Good point. Chubby needs to get his hind quarters spinning. Lately he has been spending his time making fruit burritos and needs to get out and about. I’ll make sure he gets the note. -G
Anne writes about Thursday’s Fish. expedition:
Gutenberg, Sorry you had a disappointing meal at Fish. I love going there (we just went for dinner on Wednesday) but sometimes I've ordered things that were just ok (shrimp tacos) instead of spectacular. My current favorites are: the Louis salad (either crab or shrimp depending on the season), the tuna and bean salad, the tuna sandwich, the sardines, and the white anchovy bruscetta. My fish and chips obsessed husband likes the F and C there, but gets the shoestring fries instead of the thicker ones. But no matter what I've ordered, there's nothing better than sitting outside on a nice day drinking a glass of pinot grigio and looking at the water! Anne
Dear Anne, I couldn’t agree more about the setting and those shoestrings are mighty good too. I will have to try some of your reccos. Thanks for the tip. -G
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Saturday, June 9, 2007 Our cute fuzzy ears are still ringing from the mega-karaoke party action at S+F’s.
We chowed down on some serious local bounty:
... and worked it off singing and dancing.
B broke out the bacon at about 1a.m.:
... which caused a meaty stir with it’s porky fragrance wafting out to the bubble fortified revelers. -G
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2007 by BunRabCo. All rights reserved.
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