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Moss Gropen
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Dorian Hargrove
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Tam Hoang
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Dryw Keltz
Eva Knott
Thomas Larson
Ken Leighton
Matthew Lickona
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Bill Manson
Scott Marks
Bob McPhail
Walter Mencken
Joseph O'Brien
Sheila Pell
Ian Pike
Matt Potter
H.G. Reza
Dave Rice
Elizabeth Salaam
Jay Allen Sanford
Julie Stalmer
DJ Stevens
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Ed Bedford
Ed Bedford
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Comments
Votes
Desperately Needing Niederfrank’s
The Time is definitely Nigh. It's our Sense of Duty, Risks? Yes. Headaches, from eating too fast. The crunch, from pistachios sticking in the molars. Brain fry, from having to decide between two dozen flavors. The burden of leadership, being the first to taste...Uh, okay. Just the best? Or most unusual? Or healthiest? You pick the first one. Or, Mary Beth? Who wants in?
— September 10, 2012 5:52 p.m.
Ensenada trip part 1: Carbone's
These do sound awesome. What's always got me is that this region (Central America, the Andes etc) is the HOME of potatoes. They come from here (not Ireland!), and there are tons of varieties, maybe 5,000, from what I hear. And specially if you have a variety, they're actually good for you. Man, don't know how I'm gonna find anything to beat your guys. But I haven't given up yet!
— August 29, 2012 1:09 a.m.
Why Don’t We Have A Conversation Café?
Yes, I have to agree. And having anything too formal would scare me off, too. But most of the time it's hard just to butt in to someone else's life without some excuse to bridge the gap. I like the way the French (in the countryside anyway) always address the crowd inside as they come in, "M'sieur-Dame!" And some Japanese chefs call out to you as you come in and leave. Anything to create a link, break the ice.
— August 29, 2012 12:49 a.m.
Lisa: Okra’s Okay
Actually, the slime didn't bother me once I'd committed. But Chris S, writing in the North Park Farmers' Market blog says you can get okra there (Thursdays, 3:00 p.m. - 7:00 p.m., on Herman Avenue, between University and North Park Way, up around 32nd St.) Three stands there have it: African Sisters, Proiose Farm, and JR Organics. And as you say, dw, if you toss the okra in olive oil and grill - quickly - on a hot grill, and sprinkle "with coarse sea salt," you've got yourself some pretty healthy and not to slimey and no way shabby okra.
— August 28, 2012 3:53 a.m.
Torta: America's Next Hamburger?
Great idea. Now we'll be down to a Lincoln each! Seriously, let's do this.
— August 18, 2012 4:14 p.m.
TGIF: Happy Hour at Truluck's
So right about cupcakes and espresso. They're usually over-sugared little devils without that shot of black gold to temper them.
— August 17, 2012 2:46 p.m.
Torta: America's Next Hamburger?
Yes, me too. But for $29, need a few friends. Hey. You get John, I get Carla...$7 each is doable!
— August 17, 2012 2:19 p.m.
Ice Creams: Last Call At…9:46pm?
Okay, maybe we should do a serious search for the Best Ice Cream in 'Diego. This could take weeks.
— August 10, 2012 7:06 p.m.
Stone Age Eating
DWhitehead: This is so true. Pretty sure that at Campo and the Warners Ranch area there are families who do it. I've tried to make it, got the paste, but hadn't got the tannins totally out. But how crazy are we? Every region has its staple, like wheat in the temperate zones, rice in the tropics, potatoes everywhere (thanks, Central America for the gift!), tapioca, whatever. All fairly neutral carb-rich foods you use as the basis for your more tasty tidbits. And here in 'Diego, growing naturally, without the need for fertilizer, pesticides, special watering, oaks grow spontaneously! Bearing gifts! This is oak country, their home territory. Native Californians have been nurturing them for millennia! How many thousands of meat-rich acorns drop from every tree every year? The squirrels and woodpeckers can't handle them all... My point is, why doesn't anyone ask the Kumeyaay people for help and their hard-won knowledge? Why don't we make and bake a truly San Diego bread from acorns? When you come to San Diego, why wouldn't you eat San Diegan food? See? You've got me rollin' here. What do you think? Let's go and see the Bread and Cie guy and see if Campo or Viejas or others would be interested...Ian: chief tannin extractor? Mr/Ms. Whitehead, expert liaison, me, head of cheering section? Meanwhile I'll certainly head for Ranch 99. I never knew you could get it from a store. Thanks for the heads-up.
— August 10, 2012 7:01 p.m.
Stone Age Eating
What a great idea. What I really want to try is a Kumeyaay diet based acorns, fish and venison of the area. They say with acorn meat you can carry a little pack that will keep you going for days. What I want to know is how come all we illegal aliens (who've only been here 200 years, as opposed to the Kumeyaay and others' 10,000 years), not taken an interest in the food that comes most naturally to this land we live in and on?
— August 10, 2012 1:02 p.m.
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Moss Gropen
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Dorian Hargrove
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Ken Harrison
Patrick Henderson
Tam Hoang
Eve Kelly
Dryw Keltz
Eva Knott
Thomas Larson
Ken Leighton
Matthew Lickona
Mike Madriaga
Bill Manson
Scott Marks
Bob McPhail
Walter Mencken
Joseph O'Brien
Sheila Pell
Ian Pike
Matt Potter
H.G. Reza
Dave Rice
Elizabeth Salaam
Jay Allen Sanford
Julie Stalmer
DJ Stevens
Matthew Suárez
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More writers
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This Week’s
Reader
This Week’s
Reader
Desperately Needing Niederfrank’s
The Time is definitely Nigh. It's our Sense of Duty, Risks? Yes. Headaches, from eating too fast. The crunch, from pistachios sticking in the molars. Brain fry, from having to decide between two dozen flavors. The burden of leadership, being the first to taste...Uh, okay. Just the best? Or most unusual? Or healthiest? You pick the first one. Or, Mary Beth? Who wants in?— September 10, 2012 5:52 p.m.
Ensenada trip part 1: Carbone's
These do sound awesome. What's always got me is that this region (Central America, the Andes etc) is the HOME of potatoes. They come from here (not Ireland!), and there are tons of varieties, maybe 5,000, from what I hear. And specially if you have a variety, they're actually good for you. Man, don't know how I'm gonna find anything to beat your guys. But I haven't given up yet!— August 29, 2012 1:09 a.m.
Why Don’t We Have A Conversation Café?
Yes, I have to agree. And having anything too formal would scare me off, too. But most of the time it's hard just to butt in to someone else's life without some excuse to bridge the gap. I like the way the French (in the countryside anyway) always address the crowd inside as they come in, "M'sieur-Dame!" And some Japanese chefs call out to you as you come in and leave. Anything to create a link, break the ice.— August 29, 2012 12:49 a.m.
Lisa: Okra’s Okay
Actually, the slime didn't bother me once I'd committed. But Chris S, writing in the North Park Farmers' Market blog says you can get okra there (Thursdays, 3:00 p.m. - 7:00 p.m., on Herman Avenue, between University and North Park Way, up around 32nd St.) Three stands there have it: African Sisters, Proiose Farm, and JR Organics. And as you say, dw, if you toss the okra in olive oil and grill - quickly - on a hot grill, and sprinkle "with coarse sea salt," you've got yourself some pretty healthy and not to slimey and no way shabby okra.— August 28, 2012 3:53 a.m.
Torta: America's Next Hamburger?
Great idea. Now we'll be down to a Lincoln each! Seriously, let's do this.— August 18, 2012 4:14 p.m.
TGIF: Happy Hour at Truluck's
So right about cupcakes and espresso. They're usually over-sugared little devils without that shot of black gold to temper them.— August 17, 2012 2:46 p.m.
Torta: America's Next Hamburger?
Yes, me too. But for $29, need a few friends. Hey. You get John, I get Carla...$7 each is doable!— August 17, 2012 2:19 p.m.
Ice Creams: Last Call At…9:46pm?
Okay, maybe we should do a serious search for the Best Ice Cream in 'Diego. This could take weeks.— August 10, 2012 7:06 p.m.
Stone Age Eating
DWhitehead: This is so true. Pretty sure that at Campo and the Warners Ranch area there are families who do it. I've tried to make it, got the paste, but hadn't got the tannins totally out. But how crazy are we? Every region has its staple, like wheat in the temperate zones, rice in the tropics, potatoes everywhere (thanks, Central America for the gift!), tapioca, whatever. All fairly neutral carb-rich foods you use as the basis for your more tasty tidbits. And here in 'Diego, growing naturally, without the need for fertilizer, pesticides, special watering, oaks grow spontaneously! Bearing gifts! This is oak country, their home territory. Native Californians have been nurturing them for millennia! How many thousands of meat-rich acorns drop from every tree every year? The squirrels and woodpeckers can't handle them all... My point is, why doesn't anyone ask the Kumeyaay people for help and their hard-won knowledge? Why don't we make and bake a truly San Diego bread from acorns? When you come to San Diego, why wouldn't you eat San Diegan food? See? You've got me rollin' here. What do you think? Let's go and see the Bread and Cie guy and see if Campo or Viejas or others would be interested...Ian: chief tannin extractor? Mr/Ms. Whitehead, expert liaison, me, head of cheering section? Meanwhile I'll certainly head for Ranch 99. I never knew you could get it from a store. Thanks for the heads-up.— August 10, 2012 7:01 p.m.
Stone Age Eating
What a great idea. What I really want to try is a Kumeyaay diet based acorns, fish and venison of the area. They say with acorn meat you can carry a little pack that will keep you going for days. What I want to know is how come all we illegal aliens (who've only been here 200 years, as opposed to the Kumeyaay and others' 10,000 years), not taken an interest in the food that comes most naturally to this land we live in and on?— August 10, 2012 1:02 p.m.