food

SF eats: Craftsman & Wolves

Hello again. (Hi, Amy.)

I haven’t been posting here so frequently these days, and it’s not for any good reason – I just keep forgetting. (And, lab isn’t always so thrilling for the general populace, you know?)

Anyways. I just wanted to pop by and say that I was biking in San Francisco today and stopped by Craftsman & Wolves, a bakery in the Mission. It’s a super hipster spot with industrial-looking decor, a few doors down from Dandelion Chocolate (highly recommend – their hot chocolate is amazing, if you don’t think about it too hard and realize you just spent an exorbitant amount on a small cup of hot chocolate. They also have free house-made marshmallows!).

But back to Craftsman & Wolves. I ordered the Rebel Within, which is a savory muffin with cheese, sausage, and green onions mixed into the batter. At the center is a soft-boiled egg, which I realize is a highly polarizing food, like olives or mushrooms. I am personally a huge huge fan of runny yolks.

And oh my god you guys/gals, the muffin was amazing and transformative. I don’t know how they baked a perfectly shaped soft boiled egg into a muffin, but it was cooked just right – runny yolk, mostly solid white. The only downside is that it was room temperature; if it was warm, I don’t even know, I might have eaten two right then and there.

They also had cashew curry cookies, which looked really interesting. I would have tried one if I hadn’t just spent $7 on a (beautiful, beautiful) muffin.

Business on the outside, party on the inside.

Business on the outside, party on the inside.

-T

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SF eats: Mr. and Mrs. Miscellaneous

2014-05-09 17.02.06

Background reading.

Let me talk to you about one of my favorite ice cream shops. I tend to think of myself as a rather avid fan of ice cream, and I am the first to suggest scoping out a new ice cream spot. Though Mr. and Mrs. Miscellaneous is not exactly new (they opened almost exactly four years ago, in May 2010), it was way out in Dogpatch and I never had reason to go there until I started working in a nearby lab. Now, of course, it’s a nice excuse to take a break from lab and go on a short bike ride in the warm sunshine – or extreme gusty winds, as was the case today. Their hours can be a little odd and unpredictable, and sometimes you’ll go on a Saturday afternoon and find that there’s a half hour-long line stretched out the door. But! It’s good ice cream, man. What can I say?
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Garlic chili oil

I got this recipe from a friend at school, who got it from her grandma in China. Since she doesn’t know about this blog I probably shouldn’t post the recipe – but it essentially involves deep-frying chopped garlic, shallots, and chilis in a high-smoke-point oil, and then seasoning the mixture at the end.

The thing to remember is that garlic browns quickly, so don’t cook it for that long. However, make sure it IS cooked because storing uncooked garlic in oil can potentially breed anaerobic bacteria that cause botulism (according to said friend, and Emma of A Beautiful Mess).

I ended up making a lot more of this than anticipated, even though I only used one head of garlic, one shallot, and a few chilis. And even though the concentration of chilis is relatively low in the reaction mixture (only 1/3 of the insoluble fraction), the oil is pretty spicy!

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Mushroom risotto: Another foray into the world of cooking

This evening I tried my hand at risotto, partly on a whim but mainly because I had most of the ingredients on hand. I followed this recipe from A Cup of Jo, using sliced parmesan instead of grated and rice wine instead of white. I also used 1 cup sliced shiitake mushrooms (adorable and tender when cooked) + 1 sliced portobello mushroom (weird and square and firmer). I hadn’t planned on it, but the two textures ended up complementing each other quite well.

The risotto filled up my whole saucepan, which I believe is 2 quarts. The dish is supposed to take 20-30min to cook, but mine took forever (~1h), probably because I didn’t know at what temperature to cook the rice. I think it was usually set on medium.

Finished product:

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It was smelling kind of burnt near the end, so I didn’t let it the liquid evaporate all the way. Didn’t taste burnt though!

-Tammy

Cheese scallion biscuits

I finally baked something in my new apartment!

I followed this recipe from Eat. Live. Run. She calls them cheddar chive biscuits, which I think is kind of a misnomer because they don’t actually have chives. I used Trader Joe’s shredded tri-cheese blend instead of grated cheddar, because I had that. I also used only 1/3 the quantities listed in the recipe, because it didn’t include eggs so I can scale down if I want! (Bitch!) This resulted in five biscuits. See Exhibit A.

Exhibit A.

Exhibit A. The cheese is still gooey, which is awesome.

I baked these in my roommates’ toaster oven, which is the freaking best. I can bake 5 biscuits at the drop of a hat, instead of waiting for a huge oven to get up to temperature. Also, I don’t have to use a baking pan in a toaster oven! I can just place the dough on a piece of parchment paper and slide the whole thing in. Badabing badaboom.

I also made the chicken noodle soup, and it was/is good. (I’m literally drinking it right now and making a mess on my keyboard.) It’s basically like Amy’s recipe, except I boiled two drumsticks with a chopped onion for two hours, to make my chicken stock. Like Amy, I also texted/Snapchatted/Gchatted/emailed everyone I knew saying, “I made soup!!”

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Omnomnominbus

Later gators,
Tammy

P.S. My brother sent me this. I think it’s so true.

Chicken soup for the soul, noodles optional

I made chicken soup for the first time in my life. It tastes delicious, if I say so myself. I’ve had a string of disastrous attempts over the years so you can possibly imagine how happy this soup made me today. Honestly, I have been going around telling/texting everyone I know a picture of my soup with an “I made soup!” announcement.

Super simple and perfect for college students budget-wise. Also, great for sad and/or cold days.

chicken soup

Prep time: about 15-20 minutes for this untrained culinary failure
Cook time: 30m to 1hr

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Tokyo, Day 3

Our last day of Tokyo was pretty chill. We woke up late and went to Shinjuku Station for breakfast. As a friend had forewarned, we did get lost. Multiple times. (It’s one of the largest and busiest train stations in the world!) But it’s cool, we found what we were looking for, which was food. Train station food in Japan is awesome and, when we were there, quite affordable. It was rare to spend more than 20 USD on a meal for two, at least at the places we were eating.  (more…)