The trapped Chilean miners have to avoid eating beans to prevent farting?
CNN food site Eatocracy repackages reporter Karl Penhaul's piece on what, exactly, is being stuffed down that 4-inch-wide hole to feed the 33 miners confined 2,300 feet below ground. Penhaul's findings:
- Tea bags, herbal infusions and thermos flasks of hot water- For breakfast, an energy shake containing protein and carbohydrates
- Yogurt and cereal shake for a late-morning snack
- Ham sandwich for lunch
- Another yogurt and cereal shake and a kiwi fruit to help digestion at mid-afternoon
- Jam sandwiches for evening meal
- About 5 liters of water per man per day
- Total of about 2,000 calories per day
We can't remember when we had our first Kentucky Buck, but we can guarantee you it was sometime in the past few years. Why? Because as Camper English tells us, it was invented by Erick Castro, of Rickhouse, while he was working at Bourbon and Branch a few springs ago. The drink has become so wildly well known that it has traveled far beyond the (Rick)house. The Kentucky Buck has traveled all around its mother city and jumped to various sister and brother cities.
Kati rolls, of course, are vaguely burritolike wraps, buttery roti rolled up around meats like chicken tikka. Kasa's turkey-kebab kati rolls made it to SFoodie's 92 list of favorite local dishes earlier this year.
Kasa chef and co-owner Anamika Khanna broke word of the kati-roll truck Friday at Eat Real. Today her business partner Tim Volkema offered more details via e-mail: "We are definitely hoping to launch a big, purple (probably purple anyway) kati roll truck sometime in the next couple of months. ... We're looking for parking spots in the downtown area for lunch and we're thinking about various late night spots. We will look in the East Bay too depending on what we find in SF." One caveat: Volkema says the company's yet to wade into S.F.'s labyrinthine mobile-vending permitting process, which has been known to drag on. So any timeline is strictly preliminary.
Kasa won't be the first mobile Indian venture on city streets. In April, Curry Up Now rolled out its San Francisco truck.
Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
The contest is held each year in Serbia. HuffPo quotes one attendee from last year's ballfest, Anna Wexler, who described a "delicious" menu of stallion, boar, and bull testicles, whipped up into dishes like goulash and moussaka. The contest's organizer, Ljubomir Erovic, has written a testicle cookbook. This year, Erovic will hand out Ballsy Awards to two Americans noteworthy for their enormous cojones: President Obama and Hudson-hero pilot Chesley "Sully" Sullenberger. Neither is expected to attend.
Like absolutely anything used as a base for bacon, the doughnut burger ― two Krispy Kremes bracketing a greasy meat puck ― is a potent American meme. Mistress of the meme: Paula Deen, who in 2008 managed to combine bacon and the doughnut burger in an immortal moment of television excess. Tomorrow, San Francisco gets its own version of the doughnut sandwich, as Pal's Takeaway continues its Wednesday guest-chef series with Dynamo Donut's Sara Spearin.
Spearin's creation is the cherry cornmeal doughnut we hyped on our SFoodie's 92 list of favorite local eats, only unglazed, thankfully, split and filled with artisanal ham, Cotswold cheese, and jicama slaw (the touch of rosemary in Spearin's cornmeal doughnut should prove spectacular, by the way). Because they're doughnuts and not Kaisers, you'll be able to get two for $9, or a single for $5. Mugging like Paula with a mouthful of doughnut burger in the Food Network clip above? Totally up to you.Pal's Takeaway: Inside Tony's Market, 2751 24th St. (at Hampshire), 203-4911.
Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
SFoodie: What was your approach to the drink menu at Spoonbar?
Beattie: The cocktail program at Spoonbar is an attempt by me to give the Healdsburg area a taste of classic cocktails that I have always liked drinking. I know a lot of bar managers/owners say this but it's true: My bar is the kind of place that I would like to drink [at]. The wine director [Ross Hallet] and myself spent months testing out classic recipes with a preference towards local and/or small-batch spirits to find which liquors created the best results. We tried to create many drinks at the $7.50 price range, which is quite affordable for the area.
I was surprised at how large and classic the list at Spoonbar is. What was the idea behind the program?
I've always loved Negronis, Manhattans, Sazeracs, and old fashioneds so we came up with three different variations for each, all with a $7.50 traditional version. This is also my first time working with Kold-Draft ice (we actually have two machines, a full-cube and a half-cube machine), and these machines allow us to physically and visually construct some pretty cool beverages, as we are the only restaurant in the area that has Kold-Draft.
But Tuesday's hardly the extent of Hapa's expansion. Monday, Sept. 13 is also slated as its pop-up debut at Bar Tartine, from 6 to 10 p.m. Hapa plans to hold court at Tartine for the remaining Mondays in September, too.
Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
Bare-bones and stripped back, Morty's does takeout, has just started delivery to select areas of the city, and also offers a horseshoe-shaped table in the window or a banquette, high tables, soups from scratch, righteous mac 'n' cheese, beer and wine (that's right, beer and wine!). They even make velvet mini cupcakes. The spinach salad boasts mandarin oranges, jicama, eggs, cranberries, smoked Gouda, candied walnuts, and basil vinaigrette: $7.50, yes, but huge, and you get owner Tim thrown in. Formerly the cook at St. Anthony's, Brown somehow hangs onto his humanity in this city's cockamamie catering world. He deserves his popularity with law students; some day all his parking tickets will be forgiven for this Reuben alone.
Morty's Delicatessen: 280 Golden Gate (at Hyde), 567-3354.
San Francisco restaurant scene.
