The pleasures of Porn: Hot Food Porn's Eddie Lau reveals his guilty pleasures today. Nah, it's not a post about late-night sessions with the DVR and a cache of Parental Control episodes. It's about the foods chefs crave after enduring 10 hours of subtropical heat at a sauté station. Well ― Lau, anyway. Here's the setup:
If you cook all day and night, sometimes you just don't have the energy to put the time and effort into the same thing at home. Given the chance for dinner at home (rare for night staff), the meal at home can sometimes be the most egregious 3 minute slap-together hodgepodge you can imagine. So I thought it'd be kind of fun to give you a honest window into my favorite guilty pleasures and after work meals.And a taste of Lau's tastes:
Favorite Late Night Four Minute Meal: Nissin Ramen w/ Over Easy Fried Eggs: I've timed out perfectly that while it takes 3 minutes for the noodles to get soft, I can effectively cook the eggs on the pan simultaneously without any wasted effort. If there was ever an instant ramen hangover late night joint, I'd rock that station.And so on. Read the other 11 here. Next time you're out, think about tipping the cooks. So they can afford more Tater Tots and Diet Sunkist.
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• Beer dinners at The Republic, Beretta, and Monk's Kettle
• Meet the brewer: Russian River Brewing Company brewmaster Vinnie Cilurzo is planning a doubleheader at Toronado, followed by Pi Bar
• Tastings of Italian beer at Delarosa, cheese and beer at Rogue Ales Public House, sour beer and bitter chocolate at City Beer Store, and Spanish cheese and cask-conditioned beer at Thirsty Bear
• A beer-cocktail party at 15 Romolo
Brenda's French Soul Food chef and owner Brenda Buenviaje grew up in New Orleans in a family that fused Creole and Filipino food traditions, two of the most blended cuisines on the planet ― sort of perfect for San Francisco. Buenviaje's roasted yams flavored with molasses, soy sauce, and fresh and dried ginger infuse a Southern classic with Asian spark. And check out Buenviaje's killer biscuits and crawfish and andouille pot pie anytime at Brenda's French Soul Food (652 Polk at Eddy).
Roasted Yams with Ginger and Molasses
Makes 8 servings
About 2 pounds of yams, scrubbed and sliced into 1-inch wedges
Ginger Butter:
4 ounces unsalted butter at room temperature, cut into small cubes
1/4 cup olive oil
1/2 cup minced fresh ginger
3/4 cup brown sugar
1 tablespoon nutmeg
1 tablespoon dried ginger
¾ cup molasses
½ cup soy sauce
Preheat oven to 350°. Liberally oil a baking sheet and set aside.
For the Ginger Butter: Whisk the ingredients together to form a paste ― an electric mixer fitted with a paddle attachment works best. Toss the yams with the Ginger Butter. Spread out on the baking sheet and bake until cooked through and caramelized, about 30 minutes.
Vendors include forageSF itself, offering acorn flour, wild mushrooms and fennel seeds, and wild berry jams. Slow Jams will be hawking more jam. Will Schrom is planning to show up with sarsparilla, Captain Blankenship with soaps and salves, and a woman named Kelsey is offering gingerbread houses. Garden Fare is selling edible garden gift boxes, the Golden Crust a variety of pies, and The Girl from Empanada is offering ― duh ― empanadas. Lauren and Jon Bowne will be dispensing homemade Jewish deli fare (corned beef sandwiches, matzoh ball soup), and Five Flavors Herbs is selling wild foraged tinctures. Questions? Check out the market's Facebook page, or e-mail Rabins at Iso@forageSF.com
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If Manhattan ramen king David Chang taught us anything, it's this: Northern California's ingredient-centric cooking vernacular can seem like gibberish to outsiders. If you'd begun to internalize the knock that local chefs are skilled at not much more than arranging figs on dinnerware, Il Cane Rosso ― Daniel Patterson and Lauren Kiino's overgrown rotisserie kiosk in the Ferry Building ― can restore your faith in the Bay Area's market-driven credo. Open since July, last month Cane Rosso began serving nightly three-course dinners: gorgeous suites of some of the tastiest, most meticulously raised meats and produce Northern Cali offers, with a hyper-seasonality that gives you a vivid taste of the here and now. Read the tasty particulars (by yours truly) later today at SFWeekly.com. For a preview, check out SFoodie's paragraph-long excerpt (after the jump).
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