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Found 5 results

  1. I'm sure this will be a smashing success just like Eataly was back in 2010, when Mario Batali and Joe Bastianich opened their first store in New York, but a small voice inside me keeps asking "which part of Chinese cuisine has omakase sushi?" "China Live: A Food Emporium of Epic Proportions in San Francisco's Chinatown" by Jonathan Kauffman on sfchronicle.com
  2. Souk Bakery and Market was scheduled to soft open in the Hello Cupcake Barracks Row space today (via PoPville).
  3. So the SO and I like to cook a lot at home, and we'd like to get into grinding our own spices as needed. However, I haven't had much luck finding someone locally (I don't mind an online retailer if it's reasonably priced). Any recommendations? Also, if anyone can recommend a reasonably priced manual burr grinder, that is also of interest to us. Right now we're using the electric blade grinder, and it's somewhat inconsistent.
  4. DonRocks

    Sansyo

    Has anyone ever used sansyo? How closely are the leaves related to the peppercorns? Same tree, obviously, but are there similarities in culinary properties?
  5. From the NY Times, an article on the problem of salmonella contamination in imported spices. The article focuses on India and Mexico. Another thing I never thought about that I can now worry over...
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