Um, O.K.

Via: Miss Cellania

A Fair to Remember

Art in the Alley Presents

Yesterday I went to see the Folsom Street Fair. The two entry lines on the low side were around the block. The pervasive dance music (all 26 flavors of disco, all at once) and the cheek to jowl density slowed me down (been there, done that). I stopped on the corner and fell to chatting with a fellow about what was going on inside. He was undressed to the nines and reported that a grand time was being had by all. ( although I suspect he'll be paying for the combination of sunshine and white dungeon butt today). A sub from the Cult of Bruce (Bay Guardian) presumed to hitchhike on our conversation, but couldn't seem to answer certain questions. Such as:

• What am I being liberated from?
• What is them's name, address, telephone number or e-mail?
• Who pays the cost? ( I already know that answer.)

My leather accoutrements consist of a pair of black cowboy boots and a well-worn tool belt. (Don't think about this one, it's just plain scary). Useful, but lacking that Mr. S flair shown by the other fairgoers. So I decided to take my unliberated, non-hot tuchis and go see Byren and Serena (previous post) On my way home I came across a little fair that fit my mood a great deal better.

A Fair to Remember was next to Vesuvio in North Beach. It had a DJ, granted, but he was operating at under 15,000 watts. Artists had set out their wares, and people from the neighborhood were standing around, enjoying the sun and each other. No food booths were up, but if you couldn't find a nosh where Chinatown meets North beach, you weren't hungry anyway. I guess some fairs work best as giant inculcation spectacles, and some are planned with people's enjoyment in mind.

Brandide and its Kin

According to Larousse Gastronomique, brandide is: A purée of salt cod (bacalo), olive oil, and milk, which is a speciality (sic) of Languedoc and Provence. ( garlic and potato were not in the original). Brandade de Moure Nimoise:

Desalt 1 kg salt cod, changing water several times. divide, poach gently, drain bone, and skin. Heat ¾ cup olive oil in flat bottom pan, add cod, crush with wooden spoon. Work cod into a paste while heating gently, remove from heat, incorporate 2 cups olive oil, 1 cup cream, and S&wP. It should resemble and be the consistency of mashed potatoes.

Cooks like to show off their chops, ( as do we all ) and simple dishes get subsumed into extravaganzas. Dominique Macquet offers Lemongrass Brandade Galette with Tamarind and Coconut Relish, with Caramelized Fennel-Shrimp Broth in his New Orleans restaurant. If you don't have a sous chef, a specialty purveyor, a large pot of shrimp stock on the stove, and several go-fers, it may be best to let him make it and you sit and enjoy it. For reference, the recipe is in August 2002, Louisiana Cookin' or his book Dominique's Fresh Flavors. A sub-assembly (the relish) you might use next spring is as follows:

Peel and grate 1 coconut, reserve 1 cup milk. Purée 2 pcs tamarind (seeded), 3T olive oil, 1t ginger juice, 1 jalapeño (seeded, juiced) 1 clove garlic, and reserved coconut milk. Add coconut, 1t fresh cilantro, 1t fresh mint, S&P.

Now this brings us to an Americanized variation. It's a bit lighter, much tamer, ( farmhouse be gone) and uses easier to obtain ingredients. Used as an appetizer, antipasto, or small plate. From the SF Chronicle 9/20/09.

• Boil 8 oz Yukon Gold until tender, rub off skin, rice, S&P, let cool. Sauté ¼ c minced onion and clove garlic until clear. Process onion and garlic with 8 oz smoked trout, 3 T olive oil and 2 T cool water. When smooth add potato, pinch of cayenne, 2 more T olive oil and ¼ cup manufacturing (whipping) cream. Spoon into ramekins or baking dish, cover, let rest.
• At Service: Let the dish come to room temperature. Sprinkle top with Panko, bring to heat in 350° oven and use the salamander if the top still needs browning. Use as a dip, spread for bruschetta, or put on some pretty-pretty for use as a small plate casserole.

San Francisco Jiggles

A Jello Marina

Liz Hickok made a model of San Francisco in Jello. I'm reaching for something clever to say,but I suspect it would reveal more about my past peccadillos then I care to share in a public blog

Via: Bioephemera

Party at Byren's Place

Byron and Serena

Byren turns one today. He's celebrating his birthday by riding Mom around, finding new things to get into, and hanging with his sister. At the time of the photo (about 1:00) he was considering a nap, but couldn't quite make up his mind on the matter.

Sunday Links

Stairway near Embarcadero Center

We had a fire on Friday just a few doors down. Link I was at work and didn't know about it until I rounded the corner on my way home. When you see fire engines, police lines, and blackened smoking junk on the sidewalk by your door, you become clear on the meaning of "this ain't good." The rest of the post is my usual Sunday morning link-dump, then it's off for coffee and a nice sunny day with no plans.

• Population Trends
• Student Bio-degradation Project
• Augmented Reality in Fiction
• Dollar's Day of Reckoning
• The story of the Gömböc
• Milk

Enjoy

Norwegian Star

I spent the 23rd, 24th and the 25th, on Pier 32. The Norwegian Star docked as part of a cruise, and its passengers were given the day to explore San Francisco. The job was to set up a Marsec 1 processing facility, and my part was to power it.

Apparently, Norwegian Cruise Lines has something of a reputation for just dumping passengers into the city and crossing their fingers. After being processed through homeland, who can even keep the city and dock location a secret (i.e. not very helpful) the passengers found us. "He's wearing a tool belt, he must know where we are." Pretty soon a rhythm was established.

• Tell the driver to bring you back to Red's Java Hut. Nothing else has signs, but everyone knows where Red's is.
• We've got a guy at the front gate waving a taxi sign, as soon as we nab one, it's yours.
• Coffee emergencies: (apparently the ship serves bilge water ) Red's for a cup, or continue on past the giant bow and arrow to the clocktower for the real deal.
• Fisherman's Wharf: That way and don't say I didn't warn you.

Pier 32 is a huge slab of broken concrete, tar, and chain link, sticking out into the bay. It seems that a city that prides itself on shunning every industry except tourism might want to fix up its dock facilities a bit. There were 2,200+ people on that ship with cash in pocket. No city representative, no maps, catch as catch can with the taxis and a giant iron plate over the hole a semi made a few weeks back. Note to circus of supervisors: more ships = more tourists = more income. So skip the soda tax, bait the darn hook, and invest in fixing it.